Recipes / avocado

Veggie Fajitas

Ingredients:

2 Tbsp Olive oil

1-2 kohlrabi (or any veggie)

1/4-1/2 cup purple cabbage, sliced thin

1-2 golden beets (or any veggie)

1/4 cup sweet potato diced (or any veggie)

1 onion

1 red bell pepper

1 green bell pepper

1 jalapeño, seeded and sliced thin

Cilantro, for topping

Avocado for topping, Optional

Wheat Flour Tortillas

salt & pepper to taste

chili powder, garlic powder, cumin to taste

1/2 lime juiced 

Heat olive oil in cast iron skillet. Once hot, add all the sliced veggies and cook until desired doneness. (I prefer mine a little crispy still). Add seasonings and half of lime to taste. Put it in a tortilla and add desired toppings. Enjoy!

Ingredients

• 1 small yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes or 1 cup dairy free milk
• 1 can organic corn
• 2 (15 oz) cans cannellini beans
• 1 lb chicken breast cutlets, chopped
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
• *if it’s too runny mix a cup or so of the chili juice with a couple Tbsp flour or (cassava flour for gluten free)

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

whole30 turkey breakfast skillet: paleo egg free breakfast

Ingredients

• 1 pound ground turkey (can sub for ground pork or chicken)
• 2 cups diced sweet potato (with or without skin)
• 1/2 green pepper, diced
• 1/2 red onion
• 2 tablespoons avocado or olive oil
• 2 tablespoons minced garlic
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• avocado, diced for topping optional 

Instructions

1. Heat oil in a large cast iron pan. Add minced garlic and diced sweet potato once hot. Cook for 5-7 minutes, stirring occasionally until they begin to brown but not cook through
2. Add the ground turkey and all spices and brown turkey for about 5 minutes
3. When turkey is cooked halfway through, add in green pepper and onion. Stir to combine and cook an additional 5-7 minutes until green pepper and onion are fork tender (or done to your liking)
4. Taste and add any additional spices and seasonings. Remove from heat and enjoy!

Serves 4

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

AVOCADO, RED BELL PEPPER, AND CUCUMBER ARUGULA SALAD

Ingredients

• ▢ 2 avocados diced
• ▢ 1 english cucumber sliced
• ▢ 1 red bell pepper diced
• ▢ 1/4 cup red onion sliced or caramelized yellow onion cooled
• ▢ 1 cup arugula/spinach
• ▢ 2 Tablespoons olive oil
• ▢ 2 Tablespoons lemon juice
• ▢ salt and pepper
• ▢ 1/4 cup feta cheese

Instructions

• In a large bowl combine avocado, cucumber, red bell pepper, red onion and arugula. Gently toss.
• In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
• Serve with crumbled feta cheese.

Citrus Beet Salad with Spiced Honey

Ingredients

Spiced Honey Vinaigrette

• 1/3 cup honey
• 2 cinnamon sticks
• 5 whole cloves
• 1/3 cup white wine vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup olive oil

Golden Beet and Citrus Salad

• 1 chioggia or golden beet peeled and sliced thin
• 1 blood orange peeled and sliced
• 1 Cara Cara orange peeled and sliced
• 1 Naval orange peeled and sliced
• 1 red grapefruit peeled and sliced
• 1 large avocado peeled, pitted and sliced thin
• salt and black pepper
• fresh dill

Instructions

• In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves. Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.
• Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, Naval orange slices and grapefruit slices. Add the avocado on top and sprinkle salt and pepper to your desired amount. Drizzle with the vinaigrette and top with fresh dill.
• Eat immediately and enjoy!

Ingredients

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

AmarilloEatsOrganic.com

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jicama, diced

Celery diced

Radishes, diced

Garlic 🧄 chopped

Green onion chopped

cilantro chopped

Olive oil

2 limes,  juiced

salt and pepper

Mix altogether in a bowl and enjoy! You can substitute and add your favorites! (Pineapple, Jalapeno, cucumber…)

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

AmarilloEatsOrganic.com

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jicama, diced

Celery diced

Radishes, diced

Garlic 🧄 chopped

Green onion chopped

Olive oil

2 limes,  juiced

salt and pepper

Mix altogether in a bowl and enjoy! You can substitute and add your favorites! (Pineapple, Jalapeno, cucumber…)

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

Serves: 4

INGREDIENTS:

2 LARGE jicama (the size of the jicama determines the size of your tacos)

Olive, avocado, or coconut oil 

Salt, cumin, paprika

Meat or meat substitute of your choosing (I used leftover chicken)

1 avocado, mashed

Shredded Cheese, optional

Cilantro, optional

(*You might need a mandolin to slice jicama thin enough)

Heat 2 Tbsp olive oil a cast iron skillet over med heat. While oil is heating, peel jicama and cut ends off, and slice to 1/8” thickness with your mandolin. Place several jicama slices at a time into the hot skillet. Sprinkle salt, cumin, and paprika over all the slices then turn after a couple minutes on each side. Place on paper towel lined plate once finished. Then top with meat, avocado, shredded cheese, and cilantro. 

Green Chile Chili Recipe (or enchilada verde stuffing)

1 Tbsp Avocado oil

1.3 lbs ground or leftover Turkey

1 Jalapeño, seeds removed and diced

1 - 4 Oz green chiles

1 large sweet yellow onion, chopped

1 can (15 Oz) pinto or white beans, drained

2 cloves garlic, chopped

1 (15 Oz) jar Siete Green Enchilada Sauce (2 if you're making enchiladas)

Lime, juiced

1 tsp oregano

2 tsp cumin

Salt & pepper, to taste

Avocados for topping, optional

Greek yogurt for topping, optl

Cilantro for topping, optl

Shredded cheese for topping, optl

Tortillas (if making enchiladas)

Heat oil on med-high in large stock pot. Add turkey and cook until done. Then add diced onions, jalapeño, & garlic. Add oregano, cumin, salt, & pepper. Add jar of Siete, green chiles, & can of beans. Mix and turn heat to med-low. While cooking, dice avocados & cilantro for topping. After 10 mins or so the chili should be ready to eat. Enjoy!

*For enchilada verde stuffing, fill TORTILLAS with the stuffing and place in a sprayed 9x13 casserole dish seem side down. Top with more SIETE enchilada sauce & cheese. Bake in 350 degree oven for 30 mins or until cheese is melted.

Ingredients

• 1 large Romanesco Cauliflower (you can use a regular Cauliflower if that’s easier)
• 2 Tbsp Cajun or Fajita spice
• 1 Tablespoon of olive oil
• 1 cup of Greek yogurt
• 1 Lime, zest and juice
• 1/2 tsp Ground Coriander
• 2 Avocado
• Chilli Flakes and green Onion optional
• Parmesan cheese optional
• Cilantro for the top, optional

Method

1. Pre heat oven to 200°c. Mix the spices with the olive oil and mix in cauliflower to coat.
2. Place in a sheet pan and throw it in the oven for approximately 30 minutes.
3. While the Romanesco is cooking. Place your yogurt in a bowl, zest your Lime, mix in ground Coriander and mix altogether.
4. With the Lime you just zested, squeeze the juice from it into a bowl, scrape your Avocado into it and Mash together.
5. When the Romanesco is cooked, place a small knife into it, if it is still very hard leave for another 5 minutes, but if it feels soft and the knife passes into it easily then remove from oven.
6. Either leave whole or cut into wedges, drizzle your yogurt over the top and served with your smashed Avocado. Top w cheese and onions if desired. Enjoy and share with others……may be.