Avocado Salad

Avacado Salad

by FoodHealthLifestyle
Avocado Salad

Avocados do not get enough credit. It is a powerful superfood that is high in potassium and has a lot of antioxidants. It is also considered “good-fat”. 

Here is an easy Avocado Salad recipe that is both easy and quick to make.

Hass Avocado
Shredded pickled beets
Diced red onion
Diced papaya 
Cilantro
Green olives
Salt and pepper to taste 
 
This quick and easy dish can be made as a healthy breakfast, a side dish or even a snack. You can add as few or as many of the ingredients as you like. I cut my avocado in half, removed the seed and spooned out the entire halves and placed them on a plate. I then topped my avocado with some diced red onion, cubed papaya, about 2 spoonfuls of the shredded pickled beets, a couple green olives and sprinkled the cilantro on top. 

Salt and pepper can be added to taste.
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One Skillet Breakfast Hash

One-Skillet Breakfast Hash

by FoodHealthLifestyle
One Skillet Breakfast Hash

Looking for a yummy breakfast recipe that is family friendly? Here is a one skillet breakfast hash that is quick and easy to make. I remember when I was a child and we would have breakfast for dinner. It seemed unprecedented and scandalous to eat a meal outside of that meal’s designated hour. This breakfast hash can quickly go from breakfast to dinner. You can add vegetarian meat replacements or actual meat such as bacon. Enjoy!

6 russet potato – scrubbed and cut in chunks (I left the skins on)
1 orange bell pepper -cut in chunks
1 green bell pepper – cut in chunks
1 red jalapeno – diced 
4 garlic cloves – crushed 
1 white onion  – cut in chunks
Green scallion 
Granulated garlic powder 
Granulated onion powder 
Adobo seasoning 
Olive oil 
 
Preheat oven to 550°.
 
Place skillet on medium high heat on the stovetop and put enough oil to slightly cover the bottom of the pan. Once oil is hot add in your potatos. Let the potatos cook by themselves for about 5 minutes making sure to turn them occasionally. After 5 minutes add in all your remaining ingredients and seasonings I sprinkle enough seasoning to make sure all pieces are covered and then put the entire skillet in the oven. Let bake for approx. 20 minutes, stirring on occasion. Hash is done when a fork can go easily through a potato. Sprinkle with green scallion last and enjoy!
One Skillet Breakfast Hash
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Coconut Milk Quinoa

Coconut Milk Quinoa

by Food
Coconut Milk Quinoa

Quinoa, pronounced KEEN-wah, is a seed grain. It is commonly used in place of rice since it is a lighter carbohydrate. It also has more protein and fiber than white rice. It can be used in place of rice (dinner/lunch) and grain (breakfast) meals. 

Coconut Milk Quinoa

 
Ingredients 
1 cup of quinoa
1 cup of coconut milk (I use the vanilla flavored coconut milk)
Coconut sugar to taste 
Almonds
Blueberries 
 
In a medium pot bring coconut milk and quinoa to a boil.
 
Cook until the quinoa is soft or until the milk and quinoa together has thickened and remove from heat. You can add in about a teaspoon of coconut sugar to taste. For me, the almond milk has enough sweetness but when I make it for friends I add coconut sugar. Next you can top it with your favorite nuts and fresh fruit and enjoy. I added fresh handpicked blueberries and almonds. A quick and super easy breakfast item that taste delicious.
Almonds
Image by Steve Buissinne from Pixabay
Quinoa
Image by Evita Ochel from Pixabay
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Jasmine Rice and Vegetable Sauté

Jasmine Rice and Vegetable Sauté

by FoodHealthrecipe
Jasmine Rice and Vegetable Sauté

Jasmine Rice is a long grain rice that is named after the Jasmine flower. It is known for its sweet smell and taste. Paired with vegetables, it the perfect complimentary and a satisfying  grain.  

Jasmine Rice and Vegetable Sauté
 
Ingredients
1 cup of Jasmine rice
1 head of cauliflower cut into bit size pieces
1 green squash sliced
1 red bell pepper sliced
Half an onion sliced
Half a pack of mushrooms sliced
1 green scallion for garnish 
 
Seasonings
Apricot preserve 
Hot sauce
Old Bay seasoning
Salt
Garlic powder
Onion powder
Olive oil
 
Bring a pot of salted water to a boil on high heat and add your jasmine rice.
You will need about 2 cups of water for every 1 cup of rice.
Once the jasmine rice is added bring the temperature down to low/medium heat so the rice can continue to cook slowly.
 
In a skillet, heat up some olive oil on medium heat and add your squash first. The squash is done once both sides are brown. Sprinkle with some Old Bay seasoning to taste and remove the squash and place on a separate plate or baking sheet. Next heat up some more oil and add your sliced onion, bell pepper, and mushroom.
 
These can be sauteed together since they have a similar cooking time. Once these are done add some salt, onion powder and garlic powder and add them to the plate with the squash. Lastly in the same skillet add your cauliflower. The cauliflower will need to be covered over medium heat for about 5 minutes to help it soften just a tad. After about 5 minutes remove the lid and let it sauté.
 
Once they start to brown I add in about a spoonful or two of the apricot preserve and about a spoonful or two of hot sauce with some salt. Here, you can adjust your glaze with more or less apricot preserve or hot sauce depending on if you want it more sweet or more spicy. I like mine spicy.
 
Once the cauliflower are all covered with your glaze they can be removed from the heat.
 
To plate, I take my 1/2 measuring cup and pack it with the jasmine rice. This will make the perfect mold and place that in the center of my plate. Next, I took some of the sautéed squash, onion, pepper and mushroom and added that to the top of the rice. Top that with some of the glazed cauliflower.
 
I added fresh chopped green scallion to taste and enjoy.
Jasmine Rice
Image by congerdesign from Pixabay
Cauliflower
Image by Steve Buissinne from Pixabay
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