This orange peach raspberry smoothie is bright, easy, tasty, and full of antioxidants. Avocado and a bit of turmeric give this smoothie great depth of flavor.
|photos via Instagram|
I have a new morning routine. It begins at 5:30, and goes like this. First, I stumble to the sink, get a glass of water, and drink it on the couch, usually while staring blankly at my Instagram feed. After a minute, I’ve built up the energy necessary to take steps to obtain coffee, which then fuels the rest of my activities. If there is coffee in the machine from the day before, I drop in three ice cubes and congratulate myself on making iced coffee. If the machine is empty, I grumble a lot, make a new pot, and settle for hot coffee.
When the coffee hits, it’s time to make a smoothie. The smoothie is the highlight of my morning, and it’s all because of the humble avocado.
A friend gave me an incredulous look recently when I mentioned putting avocado in my smoothies. I only started adding them in April, but they’ve already become such a smoothie essential for me that I was totally flabbergasted by her response. I am writing this blog post on the off chance that you, like my friend, have not tried putting avocado in your smoothies yet.
Here are five quick reasons you should do it:
This quick and easy bacon, arugula, and avocado salad is packed with flavor and tossed with a sherry vinaigrette that’s amazing on almost anything.
My last post was about inspiration, and this one is about exhaustion. Not the discouraging kind of exhaustion that makes you feel like there’s no end in sight, but the kind of exhaustion that leaves you cheerfully spent at the end of the day–content, but without much left to offer.
I started my first external placement for graduate school last week, and I’m in schools working with kids and teachers four days a week for ten hours a day. (In case you haven’t heard me mention it, I’m working on a master’s in speech and language pathology with dual certification as a reading specialist). I am learning and doing so much that I do not know where to put all my thoughts and ideas. I have plenty of notebooks and folders, but there’s not enough space and time to capture everything I want to hold onto. Do you ever feel that way? Please tell me about your own exhaustion in the comments so I can feel a little less alone!
Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.
This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!
When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño. The restaurant is open until 3 am on the weekends, and has a drive-through. I miss living the easy life in H-town, with all the drive-throughs, cheap prices, and delicious Mexican food! I decided it was time to make my own caldo tlalpeño up here in the frosty north.
A little research revealed that caldo tlalpeño and tortilla soup are not really the same thing. Tortilla soup usually has tortilla strips in it (shocking, right?), and caldo tlalpeño often has chickpeas and other vegetables like chayote. This is my version of the soup, which combines the best of both worlds. If you can’t find chayote (I found mine at the Vietnamese market), you can use zucchini instead or leave it out.
Okay, I know I’ve been posting a lot of pancake recipes recently. But, I had to make these because I went berry picking yesterday, and all those adorable, sweet blueberries were begging to be made into pancakes. And, I had to share this recipe with you because I snuck in one of my favorite secret ingredients.
It’s green. It’s delicious. Can you guess what it is?
Ingredients (serves 2):
For the steak:
2/3 pound thin sliced top round steak (or another thin cut)
1 tablespoon coconut aminos
1 tablespoon sesame oil
1 teaspoon red chili paste
Juice of half a lime
For the salad:
2 zucchini, cut or peeled into thin, noodle-like matchsticks
1 tablespoon plus 1 teaspoon almond butter
2 teaspoons sesame oil
1 teaspoon coconut aminos
1 tablespoon apple juice
1/2 avocado, thinly sliced
1 teaspoon roasted sesame seeds
To make the marinade, combine all ingredients in a shallow bowl and toss with the steak to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to two hours. If you marinate in the refrigerator, take the meat out 30 minutes before you plan to cook it to let it come to room temperature.
Heat a George Foreman grill or a heavy skillet over medium-high heat. Cook the steak to your desired doneness. Set steaks aside on a plate, covered.
In a medium bowl, combine the almond butter, sesame oil, coconut aminos, and apple juice to make a smooth sauce. Toss the zucchini to coat it with the sauce, and divide the zucchini between two plates. Slice the steak into strips and place it on top of the zucchini. Top the steak with the avocado slices and a sprinkling of sesame seeds. Serve warm or chilled with lime wedges.
Here’s the perfect Cinco de Mayo breakfast! Arepas (my favorite thing ever since I made these), eggs, and guacamole. These are pretty quick to throw together, and very filling and satisfying. Plus, who doesn’t love a chance to make guacamole first thing in the morning? I know I do!
I was excited to try arepas with some shredded cheese mixed into the batter, but once they were cooked I didn’t really notice the cheese. Oh well. Next up in my all-arepas-all-the-time series, I’ll be trying arepas with a big chunk of cheese stuffed in the middle. Cheese-bellied arepas, if you will. Stay tuned! I won’t make you wait long, I promise.
Ingredients (serves four):
For the arepas:
1 cup masarepa
(precooked fine yellow or white cornmeal)
1/2 teaspoon sea salt
1 1/2 cups warm water
1/2 cup shredded cheese (optional)
Butter for cooking
For the guacamole:
1 ripe avocado
1 clove garlic, minced
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
Juice of one lime
Salt and pepper to taste
4 eggs, poached or fried
Salt and pepper
To make the guacamole, place all ingredients in a bowl and mash with a fork until combined but still chunky.
For the arepas, mix the masarepa, salt, and water and let sit for 5 minutes. Heat some butter in a skillet over medium-high heat. Mix the cheese into the batter, then form patties about four inches across and half an inch thick. Fry until golden and crisped on both sides, about 10 minutes.
Spoon a generous layer of guacamole on top of a hot arepa, then top with an egg. Sprinkle with salt and pepper and serve hot.