avocado Archives - Page 4 of 6

spicy vegan lentil tacos with avocado whip

by Jackie Newgent | February 21, 2017 | 0 Comments

The Recipe Redux topic of the month is to showcase my healthy take on tacos. So here you go! I swapped the taco “meat” with spicy lentils! I kept everything else in this taco recipe vegan to make it a 100% plant-based meal. And that avocado whip on top … it’s kinda addictive, in a good way! By the way, you don’t have to be vegan to enjoy these tacos. Just do your best to eat these tacos as is rather than smothering with cheese and sour cream! Enjoy! Calories saved: 140 Why it’s better for you? A whopping amount of dietary fiber!

grilled mango salad with avocado & pistachios

by Jackie Newgent | July 21, 2016 | 3 Comments

I crave salads in the summer. How about you? When that urge strikes, here’s a new salad for ya. If you’re a mango lover like I am, it’ll literally make your mouth water! The Recipe Redux theme this month is “Get Your Fruits and Veggies in Shape.” Rather than cutting up this salad’s fruit into a new shape, I decided to add shape on it. I created crosshatch grill marks on mango “cheeks.” Using grilled fruit is a simple way to upgrade a recipe! Not only does it add eye appeal, it adds smoky flavor interest. What’s more, I used grilled mango in two ways here—as cubes and pureed into the dressing. Enjoy it! Hint: Add black beans, edamame, or...

vegan eggplant “bacon” blt sliders

by Jackie Newgent | May 22, 2016 | 9 Comments

Don’t bring home the bacon and fry it up in a pan! Pick up an eggplant and transform it into crispy “bacon”—naturally! Seriously, your body won’t miss the preservative-laden bacon in this BLT. The eggplant “bacon” will still please your tastebuds in every way! To make this finger food, my preference is to stick with this recipe as is, of course. However, it’s totally okay if you want to make personalized tweaks. Instead of whole grain rolls, try grilled whole grain baguette slices. Rather than the avocado spread, you can simply stick with tradition by smearing on a mayo of choice. Or switch up the greens with others from your farmers market. Any way you stack ’em, these BLT bites...

power greens, papaya, and black bean taco salad bowl

by Jackie Newgent | April 22, 2016 | 2 Comments

It’s April 22. Happy Earth Day, my fellow earthlings! There’s no more appropriate way to celebrate than with a bowlful of 100% plant-based goodness, right? This recipe is full of deliciousness, too. In honor of this eco-inspired day, as well the Recipe Redux theme-of-the-month (“Limpin’ Along for Lunch”), I bring you this super filling, superfood-style salad. But here’s a noteworthy tip: If your body isn’t used to getting plenty of fiber, you might actually want to first try a half serving of this recipe to start—so your digestive system doesn’t “freak out!” Either way, this scrumptious bowl will definitely help you break out of a lunchtime rut. Cheers to your palate and the planet! Calories saved: 330 Why it’s better...

hipster hemp vegan sandwich

by Jackie Newgent | March 28, 2016 | 1 Comment

When ordering a vegetarian sandwich while dining out, quite often the main ingredient in it is cheese … or even three cheeses! That can certainly make it delicious. But if you’re anything like me, one of the reasons to choose a vegetarian sandwich is for fresh plant-based ingredients and a burst of healthfulness. But how do you get enough protein? Here’s my super simple (and tasty!) handmade pick that’s got a nice punch of protein. Since I live in the middle of Williamsburg, Brooklyn (aka “hipsterville”), I thought this vegan sandwich was deserving of a “hipster” title. That’s where it was brought to life, after all! It starts with seeded whole grain bread that you can enjoy fresh or grilled....

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