I adore avocados and eat them every week. It’s not uncommon for me to go through 3-5 avocados in a week. I put them on eggs, salads, make gluten-free brownies, top enchiladas, make guacamole with them…the list goes on and on.
There are so many recipes that utilize this awesome fruit. Give it a go…you won’t be disappointed.
Each day this week, I’ll list 2 different health benefits of avocados AND, post a video, showcasing a different way to use this amazing plant.
I have purchased a new juicer to aid in healing my cancer naturally. I currently own a standard, auger juicer, but through research, a quality, masticating juicer is recommended. The throw-away pulp is actually dry instead of wet. More nutrients are extracted from the vegetables and fruits.
Part of my diet change is consuming more vegetables, especially greens. Until I am 100% used to vegetables on their own, I will be using a few fruits to balance out the flavor. My health is in God’s hands, but I need to make an effort to make my body healthy inside and out.
I have given up red meat and pork. I will have a little fish and chicken/turkey here and there. Minimal milk products; mostly plant based milks instead. I will be consuming more raw food as well as baked vegetables.
Picture from bedbathandbeyond.com
After watching a video review of this particular juicer, I was hooked. I have limited counter space and even less space between the counter and shelves. This is the perfect, somewhat compact item for my needs.
I chose to order it from Bed Bath and Beyond. There was a computer error that said it was eligible for a discount (and it wasn’t). Luckily, I had proof what their website said, emailed it over and received the discount. Additionally, I started the purchase through Ebates and received cash back on this purchase. All in all, my savings was over $50. I couldn’t be unhappy about that, right?
I’m excited for the juicer to arrive, which should be in two days. I have plenty of produce on hand to give it a good trial run. If you are interested in this product, you can visit the Omega website for more details.
Sometimes I wish I didn’t have a background in catering; esp. when I have to bring something to a potluck. However, I do and that’s why I can’t just pick up pre-cut fruit, and bring it to where ever I am going.
Recently, I made a fruit platter for our VBS (Vacation Bible School) potluck bbq. I had envisioned using a cored out pineapple as the center of the dish; however, this was not meant to be.
I laid down some red-leaf lettuce. One, it provides a nice garnish but also covers up any blemishes on the platter. When I can, I prefer to use purple kale and I like the color contrast, but I had to use what was available.
I then cut a watermelon in half and sliced the half. This gave me some straight pieces of watermelon, which I halved again and created watermelon triangles. I placed them on the border of the platter and added a second layer.
I had cubed some cantaloupe melon and made a small layer, adding it between the watermelon layers to hold up the second layer of watermelon.
Added blackberries, opposite each other, did the same with some grapes and added cherries in the center. After all, everything is better when topped with a cherry (or cherries, in this case), right?
Last touch was to sprinkle some blueberries over the entire platter.
All in all, I was pleased with the outcome. To me, it ended up looking like a flower was in bloom.
Homemade fruit platters aren’t the cheapest to make, but they are gluten-free, fresh tasting and provide a healthy alternative to some of the items that normally accompany a bbq.
School is in full swing, at least in our little corner of the world it is. Since organization is the name of this school year game, I’ve purchased a little box to help make lunches more fun and convenient this year.
I stumbled across this little box known as a Bento Box. If you’re familiar with Japanese culture at all, I’m sure you have heard of this compartmental box for meals. This one happens to be plastic. While, I personally, prefer glass, we are talking about a 10-year old and taking lunch to school. I need the container to survive after all.
As you can see there are a plethora of combinations that could be utilized. My daughter goes through phases of what she feels like eating. Sometimes she wants a sandwich, other times just sandwich meat, sometimes just a bit of this and that. Prior to the week beginning, I cut up different fruits, if needed, so I can refill her container each night. This has been such a time saver!
Whether she feels like being vegetarian for the day or carnivorous, there are spaces to satisfy her appetite. This week she is focusing on salami slices, fruit and she’s adding grape tomatoes. One of the pics shows how hard-boiled eggs can be substituted as the protein, instead of meat slices. Another option would be to make a garden salad or add a pasta salad by removing the compartments. It works for young and older kids, or even adults taking their lunches to work.
When all has been decided upon, simple snap on the lid, another bonus (it stays closed), and set it in the fridge until the morning.
Then add to a reusable lunch bag, a small ice pack to keep it all cool and in a blink of an eye, lunch is ready to go to school with your little one.
I wish waking them up and getting them dressed was that easy!
If you like this particular bento box, you can find it here.
If it’s summer, that means there’s watermelon. It’s one of the few foods that I have to consume as soon as the seedless melon hits the shelves. Yes, I do the seedless, it’s worth the extra ten cents per pound. Keep reading and you’ll understand the necessity as well as the preference.
In my quest to eat healthier, I prefer homemade popsicles to store bought. Each year, I experiment more with flavor combinations. It would appear I have started a collection of popsicle molds; I’m up to four now. So far this year, it’s been relatively simple creations. I’ve taken frozen mixed berries, blended them smooth. Sometimes, I will add a bit of pomegranate juice to thin out the berries for pouring. The mixed berries offer a nice, sweet flavor and tend to be a bit more cost efficient than buying several quantities of blueberries, strawberries, and blackberries all at the same time.
I have also blended up watermelon and added bits of fresh strawberries to the mold. So a nice refreshing taste with a hint of strawberry here and there. It’s a great way to use up some of that large watermelon you had every intention of eating, but half of it is still in the fridge.
This past weekend, I stopped by my local produce stand and they had yellow watermelon. How I have not heard of this previously, is beyond me. However, I had to try it. It looks just like regular watermelon, only yellow. I personally think, it’s a bit sweeter than its red counterpart.
Last night, I chose to make my first layered popsicle. The bottom of the mold was mixed berries and the top was yellow watermelon. When unmolding, the watermelon would become the bottom and the berries would be the top. I need to play around with this more, but they turned out really well and were super yummy.On the days it’s too hot to cook and you can’t imagine eating, I have no issues with eating a few popsicles to hold me over until it cools off a bit to think about making food. After all, it’s 100% fruit and it’s good for you! I am still thinking up new creations to add to my popsicle recipe list. I’m working on how to incorporate yogurt for an ever more satisfying, and filling popsicle.
Do you make homemade popsicles? What are some of the ingredients you like to use?