i want this. click pic for the recipe.

made this tonight. so dang good. except i add way more cilantro. 

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

yeah yeah…i love this! to make it, for you need to prepare:

CILANTRO LIME RICE (click pic for recipe)

and also SPICY CITRUS BLACK BEANS (click pic for recipe)

and then add:

*grilled chicken

*salsa

*sour cream

*shredded cheese

and this wasn’t in the recipe but how can you not add:

AVOCADO! obviously.

recipe seems a bit labour intensive but it’s intriguing! click pic for deets.

the delicious salad dressing you get at japanese restaurants has always intrigued me. now i’m gonna make it!! i’m pumped that i even have all the ingredients at home already!

for the dressing you need:

1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water

and the salad:

1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered

easy. easy. easy. and flippin yum.

chicken fingers with spicy avocado sauce
adapted from quick fix meals by robin miller

for the chicken fingers

2/3 cup whole wheat bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 lbs. boneless, skinless chicken breasts, cut into thin strips

for the spicy avocado sauce

2 small avocados, pitted and peeled
2 tablespoons sour cream
2 tablespoons minced pickled jalepeños
juice from 1/2 small lime
1 tablespoon chopped cilantro
1/2 teaspoon hot sauce, or more to taste

1. preheat the oven to 400F. coat a large baking sheet with cooking spray or use parchment paper.

2. combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper in a shallow dish. mix well.

3. dip the chicken strips in to coat evenly, and tap off the excess. lay the chicken strips on the prepared baking sheet in a single layer. cook until golden brown and cooked through (20 min).

4. in a medium bowl, mash the avocado and sour cream together with a fork. fold in the jalepeños, lime juice, cilantro and hot sauce, then season to taste with salt and pepper.

5. serve the chicken fingers with the avocado sauce on the side for dipping.

chicken salad with avocado, corn and black beans!

you can’t really go wrong with this and it isn’t really a recipe so much as it is a perfect combination of delicious ingredients so add as little or as much of each as you like!

• roasted or barbecued chicken breast, shredded or thinly sliced
• avocado chunks
• black beans, 1 can rinsed and drained
• red pepper, thinly sliced AND/OR diced tomatoes (for both taste and prettiness)
• corn niblets, best if cut fresh off cob
• green onion, chopped
• fresh cilantro, TONS

throw it all together and dress it very simply with a squeeze of fresh lime and a drizzle of good quality olive oil :)

EAT.

p.s. this tastes great as leftovers the next day too!