Tuesday, June 3, 2014

Tasty Tuesday- Avacado Sauce/Dressing

I realize this is a horrible picture and let's not even talk about how outdated my blog is, but I snapped one in a hurry. I had to share this yummy recipe my Boston Marathon running friend (who will be sitting beside me on the beach in a few weeks) shared with me. She is an awesome HEALTHY cook and has her kid eating everything she and her husband do. Not the story in my house, but one kid at least loves tons of veggies.

Anyway, there's a small group of us who have made some health goals and she is giving us tips, recipes, encouragement, etc. I am really continuing what I normally do as far as exercise, drinking water, sleep, but am determined to control my SUGAR intake! Sugary food settles right in my waist. I know it's a problem so we shall see. Frozen banana ice cream ( frozen bananas, pinch of cocoa in food processor) just doesn't seem to satisfy my Sour Patch Kids, Reese's, Oreo cravings. But I am also trying to cut out the "white" foods. Potatoes, rice, pasta and bread.  However, sweet potatoes and brown rice have always been my friends so not that difficult. It's portion control, too... I could go on and on.

SO tonight, I am having this yummy sauce (which is completely vegan for my vegan friends) in a grilled chicken (because I am only the occasional vegan) spinach artichoke, quinoa bowl. I'll share the spinach recipe, too because you could always forget the chicken.

Avocado Sauce

1 cup light Almond Milk + 1 Tbsp apple cider vinegar
Cilantro (1/4- 1/2 cup loose)
1 clove garlic
1 lime, juiced
1 avocado, cut in quarters
1-2 tbsp chopped onion
salt to taste

1- Combine 1 cup almond milk and apple cider vinegar and let sit. (makes it "curdle" like buttermilk)
2- Place cilantro, garlic, onion, lime juice and avocado in blender or food processor. Add milk after it sits for 5 minutes.
3- Blend until smooth.

It should stay fresh for a few days. Add it to a salad for next day's lunch or over quinoa by itself for some flavor.

Spinach Artichoke Mix

1 cup chopped mushrooms
1/2 cup chopped onion
1 clove minced garlic
Bag (or more) of spinach
1 can or frozen bag artichokes (frozen is at Trader Joe's)
Feta cheese
Sundried tomatoes

1- Saute' mushrooms, onions and garlic.
2- Add artichokes for a few mins.
3- Add spinach to wilt.
4- Sprinkle with feta and a few sundried tomatoes.
5- Serve over brown rice or quinoa.
6- You can add grilled salmon or chicken and the avocado sauce, too.



Lisa Odom said...

I am a huge fan of avocados so I can't wait to try this. I used to be the road race running skinny girl and now I am NOT. Although I exercise daily and eat healthy I have a problem with portion control. I love to cook and love everything…..everyone in my house does too….that's the problem.

Pink in a sea of blue said...

Portion control is tough for me, too! I'll make a small plate and go back for seconds! But I stick to the no food after 7:30 rule. I just drink water until bedtime. I think this is helpful. Hope you like the sauce.

The Mrs. said...

Yum! Thanks for sharing these!!!