Caprese Stuffed Avocados

I love caprese salad and avocado so I thought– why not put the two together?! These are SO good it was hard not to eat all of them. These just require a couple of ingredients and 15 minutes to make! There is no cooking, baking, or anything of that nature required so easy clean up too!! Perfect for a snack or something to add to your everyday lunch.

Ingredients:

  • 2 ripe avocados (4 halves)
  • 2 roma tomatoes chopped
  • 1/2 ball of mozzarella cheese or 1/2 cup chopped  (I used Belgioioso brand)
  • 1-2 garlic cloves, minced
  • 2-3 fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • balsamic glaze drizzle

 

Directions:

  1. Chop up the tomatoes and cheese. Place into a medium sized bowl and set aside.
  2. Use a garlic mincer to mince garlic clove(s) or mince using a chef’s knife. Set aside.
  3. Place basil leaves into a stack and gently roll the leaves into a cigar shape. Slice the “roll” into thin ribbons all the way down.
  4. Add minced garlic, basil, olive oil, salt and pepper to the bowl. Mix all ingredients with a spoon until combined.
  5. Cut each avocado in half so that you have 4 halves. Take out the avocado seeds with the knife and gently peel the skin off the avocado.
  6. Stuff the avocado pits with the caprese.
  7. Drizzle with a balsamic glaze and serve!

 

stuffed avo caprese


Spicy Mexican Quinoa Salad

I love recipes that contain a variety of ingredients that you can just throw together into a bowl and ends up tasting delicious. Well, this is one of them. This spicy dish can be served as a side or a main dish. It is the perfect recipe for your next Meatless Monday!

Quinoa is a complete protein and a good source of fiber, calcium, and omega 3’s! All amazing nutrients that are essential for a healthy diet.

If you are not a big fan of spiciness- omit the chopped jalapeño 

 

Ingredients:

  • 1 cup quinoa
  • 1 cup bone broth (or low sodium vegetable broth)
  • 1/2 cup filtered water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 bell pepper (any color)
  • 1/2 small onion
  • 1 corn on the cob
  • 1 jalapeño- optional
  • 1 tablespoon of olive oil
  • 1/2 cup grape tomatoes
  • 1 can of black beans (drained and rinsed)
  • 2 limes (juiced)
  • cilantro- about 1 tablespoon chopped

Directions:

  1. Place quinoa, broth, water, cumin, and chili powder into a pot. Stir and bring to a boil.
  2. While you’re waiting, chop bell pepper, onion, and jalapeño. Slice tomatoes in halves and cut kernels off of the cob.
  3. Once quinoa is brought to a boil, turn heat down to low and let it simmer until all liquid has been absorbed.
  4. In the meantime, sauté bell pepper, onion, jalapeño (if using), and corn in olive oil. Add salt and pepper to taste. Cook until veggies look translucent- about 5 minutes.
  5. Once quinoa has absorbed all liquid, pour into a large bowl. Add all veggies, beans, lime juice, and cilantro to the bowl. Mix well using a spoon.
  6. Serve warm or chilled.
  7. Enjoy!

mexican quinoa salad


Chicken Salad Celery Boats

This is probably one of the strangest food combinations but also the greatest! Love the combination of flavors you get with each bite. These are perfect for lunch, a snack, or even an appetizer at a party!

Ingredients:

  • 1 packet of chicken tenderloins (or 2 large chicken breasts)
  • 3-4 celery stalks
  • 1/2 cup plain greek yogurt
  • 1/3 cup seedless red grapes
  • 1/3 cup raw unsalted walnuts
  • 1 TB lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • salt + pepper to taste

 

Directions:

  1. Bring a large pot of water to a boil. Place chicken in and boil for about 20 minutes.
  2. Place cooked chicken into a bowl. Using two forks, pull chicken apart until it has become shredded. Set aside.
  3. Rinse grapes and celery stalks and pat dry with towel.
  4. Slice grapes and celery stalks in half. Set aside.
  5. Chop up walnuts. Set aside
  6. Add greek yogurt, lemon juice, garlic powder, onion powder, paprika, salt, pepper to the chicken and mix together with a spoon.
  7. Next, add walnuts and grapes and stir until combined.
  8. Place the chicken salad into each celery half or just dip the stalk into the bowl. Your choice!
  9. Enjoy! 🙂