appetizers

Mexican Pan Corn

885BD6CF-CB66-4087-B752-2A89C8D4055F

Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.

You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!

One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.

Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!

When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00JXOA59U&asins=B00JXOA59U&linkId=dd93763cb3d6c257bb4b54a72a4979d9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00N5F9NMS&asins=B00N5F9NMS&linkId=e48dfa1c73d37cb15136c6abce2259dd&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>GreenLife.

AC71B808-A0A8-4BB8-B2BF-DD4A01F33B9E

Mexican Pan Corn

4 Cups Corn (Cut from about 4 ears, or canned)

Tablespoon butter

1 Tablespoon Mayonnaise

1/4 Teaspoon Salt

1/2 teaspoon chili Powder

Pinch of cayenne

1 Tablespoon Lime Juice

2 Tablespoons finely chopped Red onion

1/4 Cup cheese

1/4 Cup Cilantro

Method:

-If using fresh corn, remove the kernels and set aside.

-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.

-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.

-Serve with extra lime wedges and cilantro for garnish.

Enjoy!!

Love, Stephie XoXo

 

 

 

 

 

 

 

 

recommendations

Maya Kaimal

IMG_3608

 

Maya Kaimal is a brand created by a wonderful woman who wanted to bring people together through eating. Growing up, it was very important to her family to socialize together and eating was always part of that. Though cooking can be therapeutic and fun, sometimes in our lives we feel we are too busy or don’t have enough time to create a full meal from scratch. It can be time consuming and that means less time with the ones we love. Maya has made it super simple to not only be able to eat a healthy meal, but to also have time to socialize and be around our loved ones.

There are many different products Maya Kaimal offers! Not all the products are vegan, but many are, and the others are vegetarian. Don’t you worry, she still took just as much care and love creating the vegetarian items as the vegans items.

A77869ED-BF4C-49DB-BAA3-1B30302689D1

For example, she has made some amazing shelf stable simmer sauces. I truly enjoyed making my Indian Nachos with the Madras Curry sauce. I have yet to try a few of the other vegan flavors, and I cannot wait! They’re so simple and so flavorful, all you have to do is chop a few of your favorite veggies, you can even throw in some beans/lentils/ or tofu, pour the sauce over them in a pan, and simmer. Viola! You have a quickly home made and amazing dish that your guests will love, and you’ll have more time to spend with them instead of spending so much time cooking. Plus, not all of us are wizards in the kitchen, able to make amazingly spiced Indian food, lets be honest…

There are also some Chickpea chips and pita chips. They are yummy, crunchy, and made with tons of love. I used the chickpea chips for my nachos because they are gluten free, but Pita chips would probably be so yummy too, for those of you that don’t mind eating gluten.

Now for the Everyday Dal packets. Oh my goodness, the pouches are are a flavor punch and basically a full meal. Most would add some rice or quinoa to make it seem more hearty. I was on a camping trip and easily tore open the pouch, poured it into a sauce pan, and heated it on the gas burner for just a few minutes. Again, the meal was easily made, ready quickly, I knew it was healthy, and that I would be eating tons of loving vibes. I think the Red Lentil Butternut Squash Dal so far has been my favorite, but again, I truly enjoyed all the flavors. Go check them out, love on them, and I am sure they would love to hear from you.

You can check them out on their website or follow their Instagram at:

http://www.mayakaimal.com/

@Mayakaimalfoods

appetizers, entrees

Indian Nachos!!

3462FE94-139A-485E-A222-E5D7F17A137E

Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!

The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.

I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautéed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.

FD7D1D44-2BEF-42AB-A3EC-DD247401EFDC

Indian Nachos

Ingredients:

-1/2 Medium Onion

– 2 Cloves Garlic

-1 Tablespoon Coconut oil

-1/2 Cauliflower Head

-1/2 Broccoli

-1/2 Bell Pepper

-1 Yellow Zucchini

-1 Can Garbanzo beans

-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)

-Shredded Mozzerella (Or any other dairy free cheese you like)

-1 Bag of chickpea chips

Method:

-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.

-Add Zucchini, Simmer sauce,  bell pepper, beans and sauté for another 10 minutes.

-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!

Love, Always, Stephie <3

A0196516-CE25-4C36-8D2A-07A1F2014502

1B087915-CC9E-48E9-9001-E400A558A126

appetizers

Coleslaw

ECE2BF97-CD05-429F-B83B-AF487A13F734

With the Fourth of July coming up, I thought it would be appropriate to post a healthy recipe of Coleslaw. It is pretty straight forward. Coleslaw is great alone, with your BBQ items, on sandwiches, and even a topper on some yummy tacos. Traditionally coleslaw uses mayo and sometimes buttercream as well. This is still a creamy version but it leaves out the cholesterol and other unhealthy features. Instead of using sugar, I used date Syrup! Dates are full of antioxidants, they’re  less sugar than honey, they’re vegan, gluten free, and rich in potassium and minerals. I really enjoy D’vash brand

I recently made some pulled jackfruit sandwiches and I added the coleslaw on top. It added a nice, light, creaminess to the sandwiches and just all around flavor. Let me know when you try this and how you like it, I am interested to know what you use it on or eat it with. -Happy eating!! And Happy Fourth Loves!!

-XoXo, Stephie

 

ColeSlaw

-14 Oz Package of Cabbage

-1 Carrot Shredded

– 1/2 C. Vegan Mayo

– 1 Tablespoon Date Syrup (d’vash)

– 1 Tablespoon Lemon Juice

– 1 Tablespoon White Wine Vinegar

– 1/4 teaspoon Salt

– 1/2 teaspoon Black Pepper

Method:

Combine all ingredients in a bowl, except the cabbage. Once you’ve made a dressing, add the cabbage and toss well, about 2-5 minutes. Then set aside and let marinate in the fridge for at least 3-4 hours, OR BETTER YET, overnight!

 

 

breakfast

Breakfast Nachos!!!

 

Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.

So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.

 

Breakfast Nachos

For the Queso:

-1 Cup White Beans

-1/4 Cup Water
-1/4 Cup Nutritional Yeast
-1/4 Red Bell Pepper (cut into 4 pieces)
-1 Tablespoon Jalepeno
-1 Tablespoon Lemon
-1 teaspoon Salt
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-pinch of Cumin
  • Put all ingredients in a high speed blender and blend until creamy; for about a minute.
For the scramble Topping:
-1/2 Large Onion
-3 Cloves Garlic
-1 1/2 Zucchini
-1 1/2 Cups Broccoli
-1/2 Bell Pepper
-10 Mushrooms
-1 package extra firm tofu
-1 Handfull of Spinach
-1 Package of Soyrizo
Optional Toppings:
Guacamole (make your own, or use my recipe in the dips section)
Sour Cream (Tofutti brand is great)
  • Chopp the onion and sauté with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sauté another 2 minutes. Add zucchini and broccoli and sauté for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sauté another 5 minutes. Take the tofu out of the package, drain the water, and crumble it over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
Towards the end of cooking the scramble, empty the soyrizo into a different pan on low heat and add a little water to break up the mixture. Let it warm up for about 5 minutes and it will be ready to serve.
Option to add black beans as well. Warmed up or straight out of the BPA free can. BOO-YA.
After you have all of the components ready, THROW THAT ON A PLATE AND PILE HIGH!!! Well, if I were you, I would pile high. That means more nutrients and more food. Not that I am advocating to over eat, but ya know, I am sure you’ll want to eat now… Enjoy Beautifuls!
caesar, dressing, vegan, gluten free, sauce, dip, salad, greens, appetizer, veggies, croutons, cheese, parmesan cheese, mayo, dairy free, creamy
dressing, dips, and sauce

Caesar Dressing

Something that a lot of my friends, even to this day, do not know that I was once the Caesar queen of the world! I’d have a Caesar salad at every meal! Yes, I said Every meal! Ok, except breakfast, duh… But I guess, given the circumstances it if that’s all that was around, Id totally eat it for breakfast too, haha. I would also rate the dressings and definitely knew where I would be able to get the best one in town.

Another fun fact, I NEVER actually tried making a Caesar salad dressing before getting rid of dairy in my diet and I think the one time I bought a bottle of Caesar dressing at the store, I disliked it very much! …Meh, it was OK…

So, naturally, the first thing I tried to recreate when I became plant based was, you better believe it, CAESAR SALAD!!! I needed it in my life still. I thought perhaps the world would end if not, ok, dramatization for effect, I knew it would be totally fine but just play along with me, ok?

I hadn’t made one in a while and thought to myself recently, “let’s (because theres more than one of me?) make a yummy Caesar, it’s been a while since I’ve had one.” So here it is peeps.

Caesar dressing

Ingredients:
•1/2 Cup vegenaise
•2 tablespoons olive oil
•2 Tablespoons Lemon juice
•1/2 tablespoon Dijon
•1 teaspoon Garlic powder
•1 Garlic clove
•2 teaspoons capers
•1 tablespoon caper juice
•3 tablespoons nutritional yeast
•Salt & pepper to taste
•1/4 Cup Parmesan cheese (optional)

Instructions:

-Combine all ingredients, in a blender or food processor & blend. Taste as you go, sometimes adding a little more lemon juice, capers, or garlic will do the trick…. This sauce will thicken and become more flavorful with time. If you like your dressing a little less thick add a little water. If you like a little texture to your dressing add the Parmesan last and only pulse the blender a few times, then you’ll have some “cheesy” chunks.

 

caesar, dressing, vegan, gluten free, sauce, dip, salad, greens, appetizer, veggies, croutons, cheese, parmesan cheese, mayo, dairy free, creamy

breakfast, matcha, tea, healthy, blog, nutrition, blogger, navitas, superfood, antioxidants, cancer fighting, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
breakfast

Matcha Pancakes 🥞

breakfast, matcha, tea, healthy, blog, nutrition, blogger, navitas, superfood, antioxidants, cancer fighting, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummyI am so in love with Matcha! It has such beautiful benefits for our bodies and is full of antioxidants and cancer fighting qualities.

Matcha is of the highest quality grade teas, great for sustained energy, focus, and stress reduction (from L-Theanine levels). It is nature’s most abundant source of the antioxidant EGCG and equals as many antioxidants as 10 cups of green tea! As EGCG gains credibility in the health world, it’s an incredible nutrient vital to many systems of the human body. It promotes optimal cellular function and by adding this to our daily routine, we can be assured our cells are thriving happy and healthy.

So why not be fun and put a twist on your not so normal YUMMY pancakes, and add some amazingness with a scoop of Matcha? I mean, why not? And NO, you’re not going to have caffeine overload or anything like that, it will help ease your mind.

Love you guys. Enjoy breakfast and tag me or email me if you make this, I LOVE seeing your creations.

 

•Matcha pancakes!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-1 Tbsp coconut oil (melted)
-1 medium banana
-3/4 unsweetened vanilla coconut milk
-1 1/2 tsp matcha
-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia

This is good for thick pancakes… I wanted them slightly thinner (still pretty thick) so I added 1/4-1/2 cup more milk… gauge it to how you like

Instructions:

-In a blender, combine all ingredients but the pancake mix. Then transfer to a medium size bowl and add the pancake mix. I like to put it through a sifter to ensure even mixing.

– let Pan warm up on medium heat for about 3 minutes. If you put a drop of water on the pan it should sizzle, if not, wait 1-2 more minutes. Then in 1/4 cup portions, gently pour the batter into the pan and let the pancake cook for about 2-3 minutes. Bubbles should start to form on the uncooked part on top, you can also slide a spatula under slowly to see if it pulls up, then flip the packets and cook another 2 minutes.

dessert, cacao, chocolate mousse, chocolate, cacao, mousse, avocado, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy, magnesium, antioxidant, superfood
dessert

Creamy Avocado Cacao mousse

59ED16D5-A1AC-46A5-9AB6-A3CE3BC49DBA

Can you imagine, creamy, luxurious, decadent, goodness in your mouth? Like, legit smooth, feel good vibes all up in your mouth? Do I have you drooling yet? Or are you wondering where the heck I’m going with this…? Haha.

I honestly couldn’t believe my ears when avocado and cacao and mousse came to me all in one sentence. How is it possible that savory avocado can be also a sweet treat?? Well it can, it is, and it will be. Right here. Right now. I reveal…. Creamy Chocolate Mousse. Ta daaaa! Oh and it’s super yummy, cuz Duh.

So, anyways, I am always trying to create recipes of things I use to eat before, when I was still taking in dairy, meat, and gluten. I have found this love of dark chocolate and anything related to it. I also love a good creamy ANYTHING, especially pudding or mousse, since both of those I can’t normally have!!

This avocado mousse is seriously decadently amazing. Test it out and let me know what you think. Your taste buds will definitely thank you and I will Give you an accolade for winning in the health department!! PLUS, you are intaking healthy fats, fiber, magnesium, potassium, AND antioxidants to give your body and cells life and the tools to combat illness and toxins coming you way!!

Creamy avocado mousse
Ingredients:

• 3 Ripe avocados
• 10 soaked dates
• 3/4 Cup Almond or Coconut milk
• 3/4 Cup cacao Powder
• 1/2 teaspoon Stevia
• 1/4 teaspoon Salt
• A pinch of cinnamon
• Option: can add 2 Tablespoons

Process:
– Allow dates to soak for at least 30 minutes.

– put dates and milk in blender and blend until broken down to a liquid paste-like consistency. Then add the cacao powder, salt, and cinnamon.

– Once everything is blended together, add the avocado and blend until creamy, about 1 minute.

– Taste and see if it needs a little Stevia for sweetness, add it now. Also, if it could use a little salt add a pinch more.

– This mousse tastes best after sitting in the fridge for 2-3 hours. By sitting and chilling, it will gain more of a “mousse” consistency and the flavors will developed a little more.

A1C65DF3-FE62-4CD4-8068-2E4BDADD9681

sauce, dip, dressing, green, vegetable, creamy, healthy, clean, goddess, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
dressing, dips, and sauce

Green Goddess Dressing

C971E553-4C17-4599-BC03-DA03EF416854

Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.

B2959FDF-0225-452B-9988-23004B734569B2959FDF-0225-452B-9988-23004B734569

 

avocado, guacamole, salsa, pico de gallo, mexican food, appetizer, dip, sauce, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
appetizers

Holy Guacamole, is that fresh Pico De Gallo??!!

B83D006A-7757-4842-8AEC-52DFC37269C7               I can eat Mexican food pretty much at all times! I love the flavors and roasted/sautéed veggies you can get at a restaurant or make from the comfort of you home.

Something I like, whether I’m eating a Mexican meal or am just wanting a snack, is chips & Guac & Salsa. Yummmm, even if I’m watching my lady figure, you can find me making an exception with stuffing tortilla chips and dips in my mouth.

Sure, you can make a pretty standard guacamole but if you would like to spruce it up a bit try this super fresh and delicious version I made the other day! While I was at it, I thought, “Well, if I’m going to put in the time and effort, misawell chop similar ingredients and make a Pico De Gallo to accompany the lonely guacamole.” I’m sure by now you’ve destinguished some of my weird quirks of throwing out corny humor… Oh well, gotta stay enetertained somehow, right?

So if you’re looking for an appetizer or snack idea, or want to add a garnish to your next meal, check out these two recipes, they are SO FRESH and SO CLEAN. I even used both the next day as a little salad dressing on my greens, Viola!! Low calorie, healthy, and clean topping/dressing/dip/eat with a spoon dish.

Guacamole:
• 4 Avocados
• 1/4 Sweet Onion (chopped)
• 3 cloves garlic (Minced)
• 3 sprigs green onion
• A few sprigs Cilantro
• Juice of 1/4 Lemon
•Juice of 1/2 Lime
• Salt & Pepper to taste

Instructions:

Chop the onions, garlic, green onion, and cilantro. Add the Lemon and Lime Juice, let marinate for 15 minutes to an hour. Then add Avocado and seasoning, mix. If you’re feeling crazy, you can add some tomatoes too, for more substance. Last but not least, I’m not sure if this is just a take, but it definitely works on my end, keep one of the Avocado pits and throw it inside the guac, it will help keeping it lookin’ fresh and clean baybay!!

Pico De Gallo:

• 4 Tomatoes
• 1/2 Sweet Onion
• 1/2 Jalapeño (can use 1 for more spice)
• 2 Cloves Garlic
• A few sprigs Cilantro
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• Salt & pepper to taste

Instructions:

Chop onion, garlic, and Jalapeño. Add Lemon and Lime Juice, allow the citrus to soak the first Ingredients for 30-60 minutes. Then add the tomatoes and seasoning. The longer the mixture sits, the more flavor you’ll receive. Not going to lie, the waiting part doesn’t always work for me… But you will be rewarded with even more flavor, if you try.