Avocado “Buttered” Chili Lime Corn on the Cob

A seriously simple and delicious summer staple! Sweet corn on the cob!

This time it’s coated with a pat of creamy avocado, and spiced up with some chile powder, salt, pepper and fresh lime juice!

Put that all together and you’ve got yourself a glorious corn on the cob with a little sweet heat!

Avocado “Buttered” Chili Lime Corn on the Cob

Serves 1

Bring a medium sized sauce pan filled with enough COLD water to cover the corn to a boil.

Once boiling place corn in water. Allow water to return to a boil, then turn off heat and let corn cook for about 5-7 minutes or until tender.

After corn is done cooking, allow enough time to cool to be able to handle.

Roll the corn in fresh, creamy avocado, just as you would in a stick of butter.

Sprinkle some salt and pepper along with a generous pinch of chili powder over the corn.

Finish by squeezing fresh lime juice over top! Enjoy!

 

Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam

Happy New Year from me and my fam!

After taking a few weeks off from blogging for the holidays I am excited to be back and to share some new recipes with you! I’m not really one to set specific New Year’s Resolutions for myself, but there are a few things I’d like to strive to do in 2015. One of those things is getting into the habit of posting consistently on this blog, and taking the time to write more content within my posts. Up until now, my posts have always been all about the recipe, with limited additional content. So now one goal is to start sharing more and add a little more depth to this blog.

I started blogging the summer before I moved out East to attend grad school in 2012, continued blogging all through grad school, and throughout my move back to the Midwest and beginning a full time job after graduation. I’ve realized lately how much I’ve missed cooking and truly experimenting with food and new recipes like I did while I was in school. Cooking and baking was a saving grace for me in grad school, it was something I always turned to when I needed a break or to relieve some stress. Or just to have fun!

This was a Roasted Butternut Squash and Kale Pizza with a Red Thai Curry Sauce that I made towards the end of my first semester of grad school. I ate a lot of pizza out East. It was awesome.

And this was one of my favorite desserts I made out there, Dark Chocolate Peanut Butter Pretzel Cups!

I truly enjoyed cooking for myself, my roommates, and my friends throughout grad school. Lately, however, I feel like I’ve lacked that passion for being in the kitchen, and I want to find that again in 2015. So, without further ado, I’d like to share a delicious recipe for you to try: Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam!

This recipe is simple to make, bursting with flavor, and a healthy vegetarian dish. The sweetness of the butternut squash pairs wonderfully with the bitter arugula, smoked cheddar, and creamy avocado. I ate this almost every night for a week and it never got old!

Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam

Serves 5

1 medium sized butternut squash

1 can of black beans, rinsed and drained

3/4 cup of brown rice (measured dry)

1/2 tbsp spice blend of choice

Arugula

Avocado

Strawberry jam

Smoked Wisconsin cheddar

Tortillas

Note: Make the burritos without the cheese for a vegan version!

To make these burritos, start by roasting the squash. I washed and cut my butternut squash into quarters, and roasted it in the oven at 400 degrees for about 40 minutes.

While the squash was roasting, I was cooking the brown rice. Which I brought to a boil, reduced the heat, and then simmered for about 40 minutes. Once the rice was done, I stirred in about 1/2 tbsp of a savory spice blend for added flavor.

The squash and rice will be done about the same time, and while the squash cools a bit you can wash and rinse the beans and prep the toppings.

Once the toppings are prepped plate and serve! I used avocado, strawberry jam and smoked cheddar one night, and tahini and cranberry raspberry jam for toppings another night. Feel free to add whatever toppings you please. Enjoy!

 

 

Creamy Chocolate Avocado Pudding

Happy Friday All!

Here is a quick and delicious recipe for you to try this weekend! Creamy Chocolate Avocado Pudding.

With just six simple ingredients this scrumptious treat is a no-brainer!

Thanks to my sister for the inspiration for this dish!

Creamy Chocolate Avocado Pudding

Serves 4

2 large, ripe avocados

1/4 cup of cocoa powder

1/8 cup of sugar

1/2 tsp vanilla extract

A pinch of cinnamon (or pumpkin pie spice!)

A splash of coconut milk

To make this pudding simply combine all ingredients in a high quality blender. Add in coconut milk bit by bit to help the pudding blend, but not too much that that the consistency becomes thin and liquidy.

Store in the fridge for one hour before eating if chilled pudding is preferred. If not, go ahead and eat this dreamy dish immediately!

Nutty Avocado Breakfast Mousse

Finally! Time for a new recipe! Now that I’m back in Wisconsin and pretty much unpacked and settled I’ve finally been able to start making some new recipes. It’s been a long month of having hardly any cookware or bakeware in my apartment since I had to pack everything up for the move, so I am ecstatic to be back in the kitchen!

Today I’ll be sharing a delicious, cool and refreshing breakfast recipe: Nutty Avocado Breakfast Mousse!

It’s a light, whipped, and mousse-like take on a breakfast smoothie!

The frozen avocado is what gives this dish the airy and fluffy texture. Divine! And the taste is a slightly sweet peanuty flavor. The riper the banana is when you freeze it, the sweeter your breakfast mousse will be!

Nutty Avocado Breakfast Mousse

Serves 1

3/4 cup of unsweetened coconut milk

1 banana, sliced and frozen

1/4 of an avocado, sliced and frozen

1 tbsp of chia seeds

2 tbsp peanut butter

Simply place all ingredients in a blender or Vitamix and blend until smooth. Enjoy!

It’s summer,

Sydney

Sun-dried Tomato and Avocado Vegan Bowl

Plants. Gotta love ’em! And this glorious vegan bowl is full of them. Yum!

This Sun-dried Tomato and Avocado Vegan bowl is pure goodness. Fresh, crunchy, chewy, and creamy!

Sun-dried Tomato and Avocado Vegan Bowl

Makes 3-4 Bowls

Greens (spinach or arugula work well)

1/2 cup of quinoa, uncooked

1 cup of a frozen veggie medley, thawed

1 cup of cherry tomatoes, sliced in half

1 can of garbanzo beans, rinsed and drained

1/4 cup of BBQ sauce

1/2 cup of sun-dried tomatoes

1/2 of a cucumber, sliced

1 avocado

1 cup of hummus of choice

To make these vegan bowls start by cooking the quinoa according to package directions.

While the quinoa is cooking, wash, slice and dice all the veggies you’ll need to make up the rest of your scrumptious bowl.

Also, mix the garbanzo beans and BBQ sauce together in a small bowl until all the beans are well coated.

When the quinoa is done cooking, stir in the vegetable medley.

Then get ready to prep your bowl!

Lay down a hearty layer of greens, and then top with the quinoa veggie mixture, cherry tomatoes, BBQ beans, sun-dried tomatoes, cucumber, avocado and hummus. Dig in and enjoy!

Eat the rainbow in fruit and veg,

Sydney

Polenta, BBQ Beans, Asparagus and Avocado Salad

Another delicious and nutritious salad combination!

Polenta. BBQ Beans. Asparagus. Avocado…Pure Bliss!

Fresh tomatoes. Fresh cilantro. And a dollop of hummus. Yum!

All atop a bed of glorious arugula, this is a winner!

Polenta, BBQ Beans, Asparagus and Avocado Salad 

Serves 1

Arugula

4.5 oz of baked polenta*

Asparagus (as many stalks as you’d like. I used frozen asparagus, and de-thawed it first)

1/2 cup of cherry tomatoes

1/2 an avocado

1/2 cup of chickpeas

2 tbsp of BBQ sauce

2 tbsp of hummus

Fresh cilantro

*(4.5 oz is about a fourth of an 18 oz package, I used the Trader Joe’s brand. And I also baked the polenta ahead of time according to package directions).

To make this salad, start by coating the chickpeas in the BBQ sauce in a small bowl. Once the BBQ beans are ready, simply compile all ingredients of the salad onto a big plate or into a bowl. Simple and scrumptious! Enjoy!

Salads are wonderful,

Sydney

 

Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime

This recipe is a winner. You know what they say, winner winner quinoa dinner! This Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime will make your tastebuds sing.

This dish is oh so hearty and flavorful. Just the right amount of spice, and when topped with creamy avocado and dreamy tahini you just can’t go wrong.

I ate this mix as a cold ‘salad’ atop a bed of greens, warmed up and stuffed into a pita pocket, and can only think of all the other ways you could serve this tasty dish!

Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime

Makes 4-6 servings

Inspired by Half Baked Harvest

2 small sweet potatoes

1/2 cup of red quinoa

1 tbsp olive oil

1/2 red onion, chopped

2 cloves of garlic

1 can of red kidney beans, rinsed and drained

2 oz. fire roasted green chiles (I used the kind in a can from Trader Joes)

2 tsp chili powder

1 tsp turmeric

2 tsp herbes de provence

1 tsp brown sugar

Juice from half a lime

Avocado

Tahini

To make this dish start by cooking the sweet potatoes. You can either cook them in the microwave or bake them in the oven. Baking takes more time but I always love a good baked sweet potato! So start by preheating the oven to 400, wash and slice the sweet potatoes in half and bake for ~40 minutes.

When the sweet potatoes are about halfway done, start preparing the rest of the dish. Cook the quinoa according to package directions and heat a skillet to medium heat. When skillet is ready add olive oil, and then sauté the onions and garlic for about 5 minutes, stirring frequently.

Turn down heat to medium-low and add into the skillet the red kidney beans, the green chiles, the seasonings, brown sugar and lime juice. Continue cooking for another five minutes or so, stirring frequently.

When quinoa and sweet potatoes are done, add into the skillet and continue cooking until warmed through (another few minutes or so).

Eat this dish while warm served over some cooked greens, stuffed in a pita pocket or however you’d like! I’d recommend adding avocado and tahini however you make it, because it really makes this dish wonderful! Enjoy!

The beauty of red quinoa,

Sydney

Mango Avocado Blended Overnight Oats

A.K.A. Mango Avocado BOO. So glad BOO’s are back in my life! I don’t think I’ve had a good bowl of blended oats since last summer. Craziness.

Just look at how beautiful they are. And trust me, they are just as tasty as they are beautiful.

This was another new twist on an old favorite. You know how much I love my oats, and I generally do the same thing: banana flax oats with peanut butter. It is classic, simple, and delicious, but lately I’ve been craving something new. A new flavor profile with my oats.

And Mango Avocado Oats were no disappointment! I used frozen mango and avocado as the foundation for this bowl, which made the texture ultra light, fluffy and doughy. Soooo yummy.

Topped with all these goodies, it was the perfect bowl. Goodies included a bit of crumbled Coconut Cardamom Coffee Cake and some peanut butter. I know I had a hankering for new flavors but I just could not not have nut butter. And I ended up adding a little banana for sweetness too!

Mango Avocado BOO

Serves 1

1/2 cup old fashioned oats

3/4 cup unsweetened vanilla almond milk

1/2 cup frozen mango chunks

1/4 cup frozen avocado chunks

1/2 tbsp ground flaxseed

1/2 ripe banana, sliced

To make these blended overnight oats, simply put the oats, almond milk, mango, avocado and flaxseed in a blender.

Stir by hand, and place blender in fridge overnight.

In the morning, add in the sliced banana if you desire and blend away! Enjoy!

Avocado is magical,

Sydney

Avocado Oatmeal Chocolate Chip Cookies

It’s Thursday! Woohoo! I think Thursdays are one of my favorite days. Probably because it’s my last day of class for the week, and I usually give myself a break Thursday nights once I’m back from my classes. And by ‘break’ I mean I usually come home and go to bed. Sleep is glorious!

I hope you all enjoy your Thursdays as much as I do, and if you make these cookies I know you will!

Yes, these are cookies with avocado in them. And they are so much better for it! You don’t actually taste the avocado, but it’s a lovely, healthy fat substitute for a baked good. Personally, I don’t really think you need a reason to add avocado to anything, they are just that good. Even in cookies.

Avocado Oatmeal Chocolate Chip Cookies

Makes 12 cookies

Recipe adapted from Eat Live Run

1/2 of an avocado

1/4 cup of plain greek yogurt

1/2 cup of brown sugar

1 flax seed egg (1 tbsp ground flax seed, 3 tbsp of water, stir and set in fridge for 10 minutes to gel)

1 tsp vanilla extract

1/2 cup of whole wheat flour

1/2 cup of all-purpose flour

1/2 tsp baking soda

Pinch of sea salt

1/4 tsp baking powder

3/4 cup of old fashioned oats

3/4 cup of chocolate chips

To make these cookies, start by combining 1 tbsp of ground flax seed and 3 tbsp of water in a small dish, stir and set in fridge for 10 minutes to create your flax ‘egg.’

While the flax ‘egg’ is setting, add the avocado, yogurt and brown sugar into a medium sized mixing bowl and beat together until fluffy (I just used a fork and beat it by hand).

When the flax ‘egg’ is ready, add it to the avocado mixture, along with the vanilla and stir to combine.

Then, add in the flour, baking soda, salt and baking powder. Stir to combine.

Gently fold in the oats and chocolate chips, and then place the batter in the fridge (covered), for one hour.

When the one hour mark is approaching, start preheating your oven to 325 degrees.

While the oven is preheating scoop one heaping spoonful of batter onto a lined or greased baking sheet, making about 12 cookies.

Once the oven is ready, place the cookies in and bake for about 15-18 minutes or until golden brown. These cookies are definitely the kind you’ll want to eat immediately out of the oven. Hot, gooey, oatmeal chocolate chip! Enjoy!

I want to live in Stars Hollow,

Sydney

What I Ate Wednesday #16

Happy WIAW friends! It’s hard to believe that it’s already week 16 of WIAW here at Just Water Please! Hope you all have a wonderful day and enjoy the little blog party that is graciously hosted by Jenn over at Peas and Crayons!

So let’s get to it, shall we? Yesterday morning I made myself this incredible bowl of oats.

It was classic banana flax oats, but this time I added fresh blackberries on top with some peanut butter. It consisted of 1/2 cup of old fashioned oats, one super ripe sliced banana, 1 tbsp of ground flax seed, about 1-2 tbsp of peanut butter, and a handful of blackberries. Pure bliss!

I had lunch at work yesterday after a meeting, and although it may not look all that appetizing I promise it was delicious!

It was a spinach salad topped with leftover tempeh taco burrito filling my brother and I made the other night. And to dress it up a bit I drizzled a little balsamic vinegar over top and added some cilantro jalapeño hummus from Trader Joe’s. That hummus may be my favorite kind to date!

On the side I had some naan. Mmmmm, naan.

And an orange. Taste.

As I was working on some epidemiology readings that afternoon I snacked on a leftover avocado chocolate chip oatmeal cookie. I’ll share the recipe soon because they turned out fabulous!

On my way to class I stopped at Argo Tea for a chai, and also ate one of my last apple cinnamon rice cakes.

When I left class that evening it was still gorgeous out, and I couldn’t help but take a few pictures of the park as I passed by.

I was plenty hungry by the time I got home, so I heated up some of my Thai Fried Rice leftovers inspired by Iowa Girl Eats (recipe to come!). This dish was a base of creamy coconut brown rice mixed with peas, zucchini, onions, and a little pineapple in a peanut butter ginger sauce. Unbelievable.

I also had some mango on the side!

Then, after I skyped with my friend back home I had a little dessert and called it a night!

This was a delicious dollop of yogurt, splash of almond milk, a bit of Whole Foods golden flake cereal, some cranberries and vegan chocolate chips.

TGIW,

Sydney