Avocados are high in healthy fats. These fats benefit many functions in your body, including the health of your skin. Getting enough of these fats is essential to keep skin flexible and moisturized. 🥑
I love adding avocado to my Greek salad and chopped mushrooms in my burgers! 🔆Avocado for healthy fat.
🔆Chopped mushrooms help cut saturated fats, add moisture to your burger and it just tastes AMAZING!
I use 1/3 chopped, cooked mushrooms to 2/3 beef. It's the perfect ratio! It adds incredible flavour and helps keep your burger JUICY!!! Try it. You won't regret it.
For those of you that don't know me very well. Hi my name is Bettina and I am a huge avocado fan. I went Avo nuts long before avocados became a thing!
Living I south of Spain I used to get them given by by the bag full and simply incorporated them into pretty much everything. .
Now that I am based London it's a slightly different story. I don't eat them as much and when you get a good one (I do a happy dance in my kitchen) 💃💃💃
This #avocado based Key Lime Pie rocks. Its rich, creamy and oh so good. Hop on over to @marksandspencer for the full recipe. Great for prepping before hand and will impress any dinner party guest.
What's your favourite way of eating Avo's?
With school starting, 🤭 I am in desperate need of quick, easy recipes that are darn delicious as well. Trust me, there is nothing worse than coming home after a long day of class to a “sad fridge.” 🤩 A lot of you have asked me what my favorite products are for eating healthy on a student budget. I highly recommend @rightfoods cups for affordable, healthy eats regardless of what I’ve got going on. This week, I made mine fancy and made quinoa stuffed bell peppers. I prepped these in the beginning of the week so I could have delicious meals all week long! The recipe is below so check it out!
The deets: quinoa stuffed bell peppers with turmeric tahini sauce #thecuttingveg#sponsored --
Quinoa Stuffed Bell Peppers with Turmeric Tahini Sauce (serves 2)
Turmeric Tahini Sauce
1/4 cup olive oil
2 tablespoons tahini
Juice from 1 lemon
2 garlic cloves, minced
2 tablespoons water
1.5 teaspoons dried turmeric
1/4 teaspoon salt
1 cup of @rightfoods lentil quinoa salad
3 tablespoons sun-dried tomatoes, patted dry
2 large red or orange bell peppers, halved and seeds scooped out
Avocado or olive oil
Chopped fresh parsley, for serving
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish. Brush peppers with avocado or olive oil. Cook @rightfoods lentil quinoa salad according to the package directions. Stir in sun-dried tomatoes. Generously stuff peppers with quinoa salad, add peppers to the dish, and cover dish with foil. Bake for 30 minutes covered, then increase heat to 400 degrees. Remove foil and bake for 15-20 minutes more.
While the peppers are baking, make the turmeric tahini sauce, whisk together ingredients until incorporated. Set aside.
Serve peppers with chopped parsley and turmeric tahini sauce .
TexMex Veg Chilli Burguer
Sabe esses dias que tu acorda de ressac... (RIP) quer dizer, que bate aquela vontade louca de comida mexicana? Então, esse burguer tem tudo e mais um pouco, se liga:
🤙Burguer (10 unidades de 150g)
320g feijao vermelho grande cru
100g farinha de trigo
100g farinha de tapioca
1 limão suco
2 col. chá alho picado
1 cebola roxa picada
2 pimentas americanas
2 pimentas dedo-de-moça
1/2 xíc. soja de bacon
2 col. chá tomilho seco
1 col. chá fumaça líquida
2 col. chá páprica defumada
1 col. chá molho inglês
1 col. sopa gergelim
2 col. sopa azeite
4 col. chá molho chipotle
1 col. chá ketchup
1/2 maço coentro picado
sal/pimenta do reino a gosto
🤙Lanche (1 unidade)
1 pão francês/italiano de hambúrguer
2 fatias cheddar processado
1/2 avocado pequeno
1 folha alface roxa crespa
2 col. sopa maionese (da boa)
1/4 maço coentro picado
1/3 doritos 55g
1 col. café pimenta do reino
Hidrata o feijão com água (até ficar 3 dedos acima dele) por umas 6h. Depois cozinha até ficar macio por mais ou menos 30min. Ele vai quase triplicar de peso. Escorre, passa na água fria e já taca numa vasilha grande pra botar a mão na massa. Basicamente é acrescentar todos os ingredientes, deixando as farinhas por último. Depois é só sovar que nem massa de pão e dividir em 10 bolotas. Faz aquele formato gordo e bonitão de hambúrguer, deixa gelar no freezer por 15 min e é só grelhar na frigideira com azeite até ficar bem, mas bem mesmo, dourado dos dois lados. Antes de grelhar, passa um salzinho e uma pimenta do reino nele de leve.
Pra montar o lanche:
Passa manteiga nas duas metades do pão e dá uma tostadinha. Mistura bem a maionese, o coentro e a pimenta do reino e passa nos dois lados.
Coloca uma fatia de cheddar na base, o hambúrguer, outra fatia de cheddar, a alface, o avocado fatiado, o doritos e cobre com o pão do topo.
Tá pronto 👊! Agora vc já pode agradar os parças chicanos que estão com saudade de casa.
OBS: o burguer é vegano, mas o lanche é protovegetariano 😉
//Open Faced Black Bean Burger Sammie on a Sprouted Ezekiel Bread. I literally felt like I had nothing to eat for lunch today and started pulling random things out of the fridge and this is what happened, a delicious 10 min stacked sammie FTW 🙌🏼 🌱Oh, and if you look hard enough, Kasia is totally mean muggin’ on this meal and licking those chops 🤤 -
What I used:
Hummus as the mayo
Everything Seasoning because it’s the bomb
Chopped Kale dressed with olive oil
Black Bean Veggie Burger
One thing I’ve noticed since starting keto is how much more I’m paying attention to the components of eating. Simple meals, but better ingredients. Time to appreciate the aesthetics of a pretty plate as opposed to just slapping a pile of something on. Even the humble breakfast for dinner, making an appearance for the second time this week, is elevated by some exciting ingredients. Omelet with eggs from my egg lady, bacon courtesy of the local butcher, cheese in the omelet from a local cheese producer, homemade-squared ranch dressing on the avocado—made the dressing from homemade cultured full-fat buttermilk. The avocados are admittedly from further afield as I don’t think the Upper Midwest is the greatest growing region.
I was a vegetarian for a good 13 years when I became pregnant with my first daughter and my Grandpa Denny, who was a Montana rancher, convinced me I needed to be eating meat. He sent me 50 lbs of his grass fed beef and truth be told, he was right. I was borderline anemic and I felt better eating beef. So I continued eating in that way, trying to eat less grains and more grass fed meat, as we got into more of a paleo diet. But as I’ve learned more, and because I’m no longer growing babies, I’m more comfortable eating a diet that’s less meat intensive and more veggie abundant. Grains and sugar are best kept at a minimum for me. I guess I’m more about balance and rather than being crazy committed to one thing, listening to my body and making sure I’m eating as close to the ground as possible.
Tonight I sautéed asparagus, shiitake mushrooms, ginger, garlic and carrots with some rice vinegar and almond butter and then tossed with spinach and Thai rice noodles, topped with green onions, shaved almonds, avocado and sesame oil. My kids cleaned their bowls so this was a definite winner!🥇