California Club Sandwich

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One of my favorite meals while growing up was a California Club Sandwich, and they don’t get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Today’s recipe is sponsored by our friends at Martin’s Famous Potato Rolls and Bread.  

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.I can’t even begin to tell you how excited I was to make my all time favorite sandwich on Martin’s brand new Old-Fashioned Real Butter Bread. When you make a sandwich like this, it is more than a meal. Perhaps its nostalgia, perhaps its just a love of delicious food, but this sandwich is way more than just a sandwich to me – its an experience. You see, I’m a bit of a food snob. Okay, okay. That might be putting it mildly. The truth is that I don’t just care about the taste of my food, but I care about the quality, the ingredients, the history, the origins, etc. It’s almost like I have a rating system in my brain and for me to absolutely love any kind of food, it needs to pass all criteria. Friends, this bread passed with flying colors. The taste and texture alone will have anyone love this bread, but to fully appreciate it you need to know the brand, as well.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Martin’s Famous Pastry Shoppe, Inc. is an all-American family owned and operated company headquartered in Chambersburg, Pennsylvania. From 1955, when Lloyd and Lois Martin converted their garage into a small bakery, the Martin’s family has focused on baking great-tasting products using high-quality ingredients. Their dedication to excellence, quality, service, and family values is what truly sets them apart from their competitors. Located in central Pennsylvania, Martin’s Famous Potato Rolls and Bread has been known for its “Famous Dutch Taste.” No longer just a “Pennsylvania novelty,” Martin’s Potato Rolls are the “#1 Branded Hamburger Bun in America.” In addition to their famous burger (Sandwich) and hot dog (Long) potato rolls, Martin’s also makes sesame-seeded Big Marty’s Rolls, Hoagie Rolls, 100% Whole Wheat Potato Bread, and Cinnamon Raisin Swirl Potato Bread. These and other Martin’s products, such as the new Old-Fashioned Real Butter Bread, are delivered fresh to Eastern and Mid-West stores daily and are exported internationally to a growing number of countries. My vote is for them to prioritize delivery to Portland, Oregon!

Their Old-Fashioned Real Butter Bread combines the nostalgia of days gone by with the great taste and high quality that today’s consumer expects from Martin’s. Using 100 percent real butter without any additional oils is what earns Old-Fashioned Real Butter Bread its name.  They only use high protein wheat flour, nonfat milk, real cane sugar, and other high-quality ingredients to make this great tasting, soft, gratifying Old-Fashioned Real Butter Bread.  One taste and you’ll see how much more superior it is from other white breads on the shelf.  Like other Martin’s products you can eat it right out of the out of the bag! When I was a kid, I used to take pieces of soft white bread (which, in no way, were as amazing as this bread) and I’d smash it up into a ball and put the entire thing in my mouth. I called it “bread in a ball”. Yes, this is a true story.  I have no shame in telling you that I did the same exact thing with a piece of this amazingly soft butter bread and the experience took me right back to my 8-year-old self.  If you don’t just eat the entire loaf of bread plain (like I was completely tempted to do), it can be used as part of a recipe for sandwiches, casseroles, and bread puddings or eaten with a simple coating of jam or butter. However you choose to eat their bread, they can guarantee those you are serving will be grateful.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

If you’ve never had a California Club, the ingredients are simple. In fact, it can vary in many ways but there are two ingredients that will define it as a California Club – avocado and sprouts. Now, I much prefer alfalfa sprouts, but they aren’t so easy to find these days. If you aren’t able to find them, microgreens are very similar in taste and texture and make a good substitute. The remaining ingredients are what you’d typically find in a regular club sandwich – turkey, ham (I’m calling the ham part optional because I chose not to include it), bacon, tomato, cheese, mayo, and of course – exceptional bread that not only holds this monster of a sandwich together, but bread that compliments all the wonderful components of this sandwich.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of the reasons this Butter Bread works so well with this massive sandwich is because it is physically possible to eat if you smash the whole thing down. I watched my husband devour this sandwich in less than five minutes and I couldn’t believe he was able to fit each bite in his mouth. It was quite impressive.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Bottom line – you can’t fully enjoy a sandwich without exceptional bread holding it together. One common staple has brought people together throughout history: bread!  For over 60 years Martin’s has been a part of this history, baking up rolls and bread that bring friends and family together.  They thought it was time they made a new addition to their bread family… and I’m so happy it was this Martin’s Old-Fashioned Real Butter Bread!  Grandma Martin wouldn’t think twice about providing fresh, quality, delicious bread to nourish her growing family. She recognized the importance of time spent together—time where we stop our work and gather together to talk, laugh, share, and grow. When we bring loved ones together, only the best bread will do.  This is so much more than a meal.  These moments are what we hold onto and remember from one generation to the next.

To learn more about Martin’s Famous Potato Rolls and Bread, visit their website at: www.potatorolls.com.

California Club Sandwich
 
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One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
Author:
Recipe type: main
Yields: 1 sandwich
Ingredients
  • 3 slices Martin’s Old-Fashioned Real Butter Bread
  • 4 slices herb roasted turkey
  • 4 slices cooked bacon
  • 4 slices cheddar cheese
  • 1 ripe avocado, thinly sliced
  • 1 ripe tomato, thinly sliced
  • handful of sprouts or microgreens
  • mayonnaise, as desired
Instructions
  1. To layer triple decker sandwich, arrange two slices of your tasty Martin’s Old-Fashioned Real Butter Bread on a flat surface, leaving the third slice for the top.
  2. Divide all remaining ingredients in half and assemble on the two slices of bread. Stack them together and top with remaining piece of Butter Bread.
  3. You may need to hold sandwich together with a bamboo stick as this sandwich will be tall and delicious!

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
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Summer Veggie Sandwich

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Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?

Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? I was recently asked by Sargento® to create some unique tips for using their product and I wanted to share with you this incredible sandwich. If you’re looking for a “Summer Sandwich Occasion” I honestly can’t think of a better occasion than a picnic. Whether it be a romantic daytime date with your sweetheart or a family hike, picnics are the absolute best way to enjoy some of the best things in life – food, the outdoors, and your friends & family. I’m an Oregon girl now, but I grew up in California. A vegetable sandwich like this might seem weird to some people out there, but I grew up eating amazing veggie sandwiches. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? There are a few tips and tricks to make an outstanding veggie sandwich. Not all options and combinations would result in a tasty sandwich. There are definitely a few must-haves to make your sandwich amazing. I’ll start with the cheese because, after all, who doesn’t love cheese? I found my Sargento® Sliced Cheese at QFC and went for the Ultra Thin Mild Cheddar. I am super fond of the extra thin slices because I love the way they taste but you can also put the exact amount you want on your sandwich. There are tons of varieties of Sargento® Sliced Cheese you can choose from that come pre-sliced and ready to use that can be used in a variety of sandwiches: on the grill, cold sandwiches, panini etc. Just pick whichever one(s) look best to you and you won’t be sorry. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich? The next thing I recommend is a good spread. You can always use the basics – mayo and/or mustard, but you can’t beat the flavor of a scratch made aioli. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?I also highly recommend both avocado and cucumber. The avocado combined with the cheese gives your sandwich a rich creaminess that is downright necessary. The cucumber adds a nice fresh crunch. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?Tomato is a given – that should be no surprise there. My other sandwich favorite is fresh sprouts. I grew up eating alfalfa sprouts, but they’re not always easy to find these days. You can, however, usually find some kind of microgreen either packaged up or still living. These happen to be radish sprouts that were sold still growing. They add the perfect texture and taste to this sandwich. Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?Now, you can always add a few slices of turkey, ham, and/or bacon to your sandwich. In fact, I did that very same thing the next day when I made more sandwiches (we couldn’t get enough because they were so good). Either way, the components of this sandwich bring out the very best of summer and make the perfect addition to any picnic. Enjoy!!! Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?

Summer Veggie Sandwich
 
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Can you think of a better way to enjoy summer than enjoying a lovely picnic outdoors while enjoying something like this Summer Veggie Sandwich?
Author:
Recipe type: main dish, sandwich
Yields: 1 serving
Ingredients
  • Seeded wheat bread
  • Any kind of spread - mayonnaise, mustard, homemade aioli
  • Sargento® Sliced Cheese
  • avocado
  • cucumber
  • tomato
  • sprouts
Instructions
  1. To assemble your sandwich, layer all ingredients and enjoy! You can add as much or as little of any ingredient that you'd like!

This is a paid conversation written by me on behalf of Sargento®. The opinions and texts are all mine.

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Pesto Tuna Avocado Bowls

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These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

Not that long ago, I had a basil plant that needed to be used up and I made the best damn pesto I’ve ever enjoyed. You see, I didn’t have pine nuts or parmesan on hand which are the ingredients in traditional pesto, but I made due with what I had and used an aged gouda and macadamia nuts. Oh my God. I was content eating that stuff with a spoon! The recipe you’re seeing on this post was totally just going to be my lunch, but as I started making it and salivating accordingly, I realized it was going to be too delicious not to share.

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

I adore avocados. I grew up in California, so avocados are my thang. I also grew up eating tuna and avocado sandwiches. I don’t know if that’s a common thing everywhere or just in SoCal, but tuna and avocado are meant to be together much like peanut butter and jelly. One just doesn’t taste right without the other. I have not problem with sandwich, but every so often I like to pretend I’m watching the carbs, so I drop the bread or the pasta for a single meal.

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

Now, you can use your favorite go-to tuna. I really like the white albacore packed in oil at Trader Joe’s. But this particular tuna happened to be the fancy (expensive) stuff packed in a glass jar. I’m willing to pay big bucks for food, but this stuff is regularly like $7 per jar and that’s a little too rich for my taste. I did, however, come across it when it was like half off, so of course I indulged.

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

I topped this beautiful tuna avocado bowl with a big ol’ dollop of my fresh pesto and added just the right amount of capers because they are oh-so-tasty and add just the right amount of salty vinagar-y tang to this lunch for me to call it perfect. And, low and behold, this lunch is packed with omega 3s and healthy fats, especially when you remember that my particular pesto had macadamia nuts in it. YUM!

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.

Pesto Tuna Avocado Bowls
 
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These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.
Author:
Recipe type: main
Yields: 2 servings
Ingredients
  • 1 large ripe avocado
  • 1 (six ounce) can tuna, drained (or high quality tuna in glass jar, if available)
  • 2 tablespoons pesto (store bought or homemade)
  • 1 teaspoon capers
Instructions
  1. Split avocado in half and remove pit.
  2. Divide tuna between both avocados and place in well where pit was.
  3. Top each half with one tablespoon of pesto and then sprinkle each half with capers.
  4. Enjoy!

These unbelievably delicious Pesto Tuna Avocado Bowls are an easy and healthy lunch low in carbs and high in healthy fats and omega 3s.
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ABC Pudding

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ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

Christmas is over and the new year is just around the corner. I don’t know about you, but while I’ve been eating my cooking and gulping my oh-so-delicious eggnog lattes, I’ve been daydreaming about all the changes I’ll be making with my eating habits. I do this to myself every year – eat whatever I want until my pants start to get tight in all the wrong places, then I make some changes.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

This ABC pudding is good. A little weird, but still very good. I did not tell my kids that I put avocado in their chocolate pudding. I didn’t tell them that it was full of banana either. I did, however, give them each a small bowl for dessert and they both loved it. They devoured it. They licked the bowl clean. It wasn’t until I told them the next day that it had banana and avocado in it that they said it was disgusting. Go figure.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

Now, you can probably make this paleo with some sort of paleo-friendly sweetener. I’m a brown sugar fan myself. I can’t go and replace all of my vices too soon, now can I? As long as the avocado and banana you use are perfectly ripe, meaning soft and at the peak of their flavor, and not overly ripe, meaning brown and mushy, than this will taste surprising like real chocolate pudding. Give it a try and let me know what you think!

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

5.0 from 1 reviews
ABC Pudding
 
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ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.
Author:
Recipe type: dessert
Yields: 4 servings
Ingredients
  • 2 ripe avocados, peeled
  • 1 ripe banana
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • 1/3 cup coconut milk
  • 2 teaspoons vanilla
Instructions
  1. Add all ingredients to the blender and blend on medium speed until creamy and smooth. Chill at least 30 minutes in the refrigerator until cold. Enjoy!

 

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Avocado Eggs with Warm Basil Tomatoes

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Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

If you follow me on instagram, you would have seen that California Avocados sent me a huge case of perfect beautiful dark green perfectly ripe creamy avocados because I won a recipe contest for my competition worthy guacamole. I’ve been seeing people make eggs in avocados in the oven with the avocado skin on, but I wanted to try something different. Not that eggs and avocados need anything more than a bit of salt and pepper, but I just so happened to have half a pint of the most beautiful farmers market cherry tomatoes that were on the verge of going bad along with some basil from a plant that I actually didn’t kill (this is surprising for me with my black thumb).Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

I suppose you can use any oil you’d like, but I used avocado oil because, well, why not? Plus it tolerates high temperatures well. If you’ve never had avocado fried in avocado oil, you are missing out, my friends. And everyone knows how good tomatoes taste when they’re cooked up in hot oil. I wanted most of the egg to stay put on the avocado so I scooped out a bit and ate it to make a larger well.Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

Here’s the best part: just add some water to the oil and cover it tightly with the lid. The steam will baste your eggs to perfection.Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

This is what the avocado eggs look like without the tomatoes. Tasty but a bit boring, eh?Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

That’s better. Just look at that gorgeous color on that plate!Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

I can honestly tell you that this breakfast not only tasted fantastic, but it made me feel good. It has quickly become one of my favorite breakfasts! Are you going to make this?Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Avocado Eggs with Warm Basil Tomatoes
 
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Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.
Author:
Recipe type: breakfast
Yields: 1 serving
Ingredients
  • 2 tablespoons oil (I used avocado oil)
  • 1 large avocado, cut in half, seed removed, scooped out of skin
  • 1 cup fresh cherry tomatoes, whole, stems removed
  • 2 eggs
  • 1 tablespoon fresh basil, minced
  • salt and pepper to taste
Instructions
  1. Scoop some avocado where the seed was to make a larger well for the egg. Just eat what you scooped out.
  2. In a heavy bottom skillet or pot with a fitted lid, heat oil. Add avocado halves taking care not to let them break as well as tomatoes. Allow to cook in the hot oil 3-5 minutes.
  3. Crack one egg into each half and add 3-4 tablespoons of water to the bottom of the pan. Be careful as the water might splatter in the hot oil. Cover tightly with lid to poach the eggs with the steam.
  4. After 5-10 minutes, check doneness of eggs by jiggling them. You want the yolks to remain runny while the whites get fully cooked.
  5. Use a spatula to transfer the avocado eggs to a plate. Add basil to the tomatoes in the pan and stir to combine, the top eggs with tomato mixture. Season with salt and pepper, as desired.

 

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Skinny White Chicken Chili

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This Skinny White Chicken Chili is super healthy, full of protein, packed with flavor, really easy to make, and a great meal your family will love.

This Skinny White Chicken Chili is super healthy, full of protein, packed with flavor, really easy to make, and a great meal your family will love.

When I made this chili, I was just kind of winging it. I knew I wanted to make a white chili with chicken and green chile.  I sure do love me some New Mexican Hatch green chile, or couldn’t you tell from the fact that I’ve recently made green chile cheddar meatballs, deviled eggs, enchilada casserole, aioli, bacon burgers, and homemade enchilada sauce. Roasted green chile actually makes everything better.  When I made this chili, I knew I wanted to make something with a ton of flavor, that was good for me, and something that had enough protein to give me a nice solid meal. I wanted to use two cans of beans but only had one, but in the end I’m glad it worked out that way because I’m not a huge fan of chili that has more beans than anything else. The corn gave the heat a nice sweetness. And the chicken shredded up so perfectly tender. I ended up putting twice the avocado in my bowl after I took the photo because I wanted every bite to have a piece.  This really turned out quite delicious and I’ve mentally added it to my go-to regular dinner recipe supply.

This Skinny White Chicken Chili is super healthy, full of protein, packed with flavor, really easy to make, and a great meal your family will love.

Skinny White Green Chile Chicken Chili
 
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This Skinny White Chicken Chili is super healthy, full of protein, packed with flavor, really easy to make, and a great meal your family will love.
Author:
Recipe type: maindish, chili, soup
Yields: 4 servings
Ingredients
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts or chicken tenders (I used tenders)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 6 cups chicken broth, divided
  • 4 whole roasted green chiles, seeds and stems removed, diced (you can substitute with two 4-ounce cans green chile)
  • 1 (15 ounce) can great Northern beans, drained and rinced
  • 1 cup corn (I used Trader Joe's roasted frozen corn)
  • 1/2 - 1 teaspoon salt
Instructions
  1. In a heavy bottom pot or dutch oven over medium high heat, add olive oil. Add onion and chicken breast meat and allow to brown, flipping the chicken just once. You don't need to cook the chicken through, but you want to get a little bit of a sear on it, about 5 minutes per side. Add minced garlic, give everything a stir, and allow to cook for 2-3 more minutes.
  2. Add 4 cups of the chicken broth (reserving the remaining two cups for later) along with the cumin and green chiles. Allow mixture to come to a boil, and then reduce heat to low. Continue to cook on low uncovered until the liquid reduces by half, about 60-90 minutes. Using two forks, shred the chicken.
  3. Add beans to the pot and stir. To get a thicker chili, smash about half of the beans with your spoon as you stir. Mixture should be a little thick once the beans suck up the remaining liquid. At this point, add the corn and the remaining chicken broth. Stir, add salt to taste, and heat through.
  4. Serve with avocado and a squeeze of lime.

 

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Black Bean and Corn Salad

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Black Bean and Corn Salad is the perfect healthy side dish. Its loaded with black beans, roasted corn, avocado, fresh tomato, cilantro, and tons of flavor.

Black Bean and Corn Salad

If you were on my blog within the last couple of days, you’ll have seen that I recently posted the recipe for carne asada tacos with mojo sauce.  I’ve also posted on how to make avocado tomatillo salsa.  Now you have the complete meal!  Here’s an insider tip: the only way I can manage my food blog and bring you awesome daily content (and be an excellent mom to my kids and a decent wife to my husband and maintain a full time job) is if I break down a single meal into individual recipes.  See that sneaky trick!  One incredibly delicious meal produced three full days of content on my blog.  BAM!  Time management, baby!

Black Bean and Corn Salad

This black bean and corn salad is by far my favorite side dish, especially when serving tacos, burritos or enchiladas for dinner.  Why is it my favorite?  Well, the combination of ingredients plays oh so well together.  That’s reason #1.  You must have onion in a salad like this to kick the flavor up, but as much as I love onion, I’m not a huge fan of biting into a raw chunk of it, and I’m pretty sure the people around me don’t like it when I do either.  The trick?  Grate the onion up using a cheese grater.  That way you don’t get chunks of it while you chew, the flavor is equally distributed to every bite, and your kids can’t pick it out – they don’t even know its there!  I prefer to use fresh corn and fresh tomatoes, but of course you can substitute with frozen or canned.  This is a great side dish for any potluck or game day feast as well!

Carne Asada Tacos with Mojo Sauce

Black Bean, Roasted Corn, & Avocado Salad
 
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Black Bean and Corn Salad is the perfect healthy side dish. Its loaded with black beans, roasted corn, avocado, fresh tomato, cilantro, and tons of flavor.
Author:
Recipe type: side dish
Yields: 4
Ingredients
  • 2 ears corn, roasted*
  • 15 ounce can black beans, drained and rinsed**
  • 1 tomato, chopped
  • 1 avocado, skinned, pit removed, chopped***
  • 1/4 cup red onion, grated
  • 1 teaspoon cumin
  • 1 lime, juiced
  • 1 small handful cilantro, minced
  • 1 tablespoon oil, avocado or olive
  • salt and pepper to taste
Instructions
  1. To roast corn, place ears with husks and silks on the rack in the oven and cook at 350 degrees F for 30 minutes. Once cool enough to handle, cut kernels away from cob and add to large bowl.
  2. Add remaining ingredients to bowl. Season with salt, pepper, and hot sauce, as desired.
  3. Let stand at least 15 minutes to allow flavors to develop. Serve cold or at room temperature.
Notes
* Frozen corn will work, but if its summer time and fresh corn is in season, it makes all the difference.
** I love using Cuban Style Black Beans from Trader Joes. I don't even remember what plain old black beans taste like.
*** A super ripe avocado will turn to mush. I prefer my avocado to be ripe but slightly firm for this recipe so they maintain their shape.

 

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Not-so-green Green Smoothie

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If you want your family to enjoy the wonderful benefits of green smoothies but they won’t touch anything green, try this Not-so-green Green Smoothie.

Not-so-green Green Smoothie | Self Proclaimed Foodie

It’s pink!  Pink smoothies taste way better than green smoothies, right?  If its pink, it can’t possibly be that good for you, so that will make it taste even better, right?

I constantly hear how lucky I am to have a couple of kids who love to eat all kinds of food. I’m always shocked when I see kids who will only eat processed mac ‘n’ cheese and graham crackers. I’ve got two foodie-in-training kids who love all things food, just like their mama does.  They do me proud.

We’re a big smoothie making family.  I try to make them as often as I can.  I think my Blentec has counted 744 smoothies (and other blendy concoctions) made so far.  I don’t think I’ve ever made a smoothie that didn’t have greens in it.  Now, don’t get me wrong.  I’m not a crazy smoothie freak who puts in things like celery.  I’ve tried that and thought it was disgusting.  I’ve even tried using Romaine based on recommendations of others and hated it.  In my opinion, spinach is the best green you can throw in a smoothie because it is so mild.  But I’m also a big fan of kale (the curly kind, because dinosaur kale in a smoothie tastes like tar).  Wanna know the secret ingredient in this not-so-green green smoothie?  Beet greens!

We’re a beet loving family. I make raw citrus beet salad and fresh beet soup on a regular basis.  Did you know you can throw those beet greens into your smoothie?  If beets are a superfood packed full of all sorts of goodies, don’t you think their greens are as well?  Here’s the best part.  You know how your fingers get stained red when you cut up fresh beets?  Well that same intense beautiful color runs all the way up the stems.  Pair that with some neutral colored fruits like peach and banana and what you get is a beautiful pink smoothie.

I’ve seen plenty of adults who won’t touch a smoothie if its green.  Its not just the kids who are picky.  If you’re a fan of eating healthy but can’t quite get the people in your household to get on board 100%, trick them with a pink beet green delicious superfood filling smoothie!

Not-so-green Green Smoothie
 
If you want your family to enjoy the wonderful benefits of green smoothies but they won't touch anything green, try this Not-so-green Green Smoothie.
Author:
Recipe type: drink
Yields: 2
Ingredients
  • 1 bunch beet greens, including stems
  • 1 ripe banana
  • 2 peaches, pit removed
  • 1/2 cup canned peaches with juice
  • 1/2 avocado, pit and peel removed
  • 1 scoop vanilla protein powder (I use whey)
  • water (amount depends on how thick you like your smoothie)
  • ice (amount depends on how cold you like your smoothie)
Instructions
  1. Add all ingredients to blender. Blend until smooth. Enjoy!

 

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Avocado Tomatillo Salsa

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Next time you make tacos or burritos for dinner, be sure to make a batch of this creamy Avocado Tomatillo Salsa. Its bursting with flavor with a hint of heat.

Avocado Tomatillo Salsa

I will start this post by allowing you a minute to gaze at the photo below.  Aren’t all those green ingredients gorgeous?  Am I weird to want to make this photo into a large canvas?

Avocado Tomatillo Salsa

This was actually the first time that I had ever used tomatillos.  Did you know: The tomatillo (Physalis philadelphica), known as the Husk Tomato or Mexican Husk Tomato, is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of Mexican cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere. Tomatillos are generally eaten fried, boiled or steamed.  {thank you very much, wikipedia}  Fascinating, right?

Avocado Tomatillo Salsa

Well, did you also know that you can make an awesome sauce with those tomatillos.  This recipe used avocado, jalapeno, garlic, cilantro, and salt.  I couldn’t believe how good it was.  I literally wanted to eat it like a soup.  Instead, I showed as much self control as I could and I waited to serve it with my dinner (which you will enjoy reading about in future posts).

Now’s the time to harvest those tomatillos so get to it!

Avocado Tomatillo Salsa

Avocado Tomatillo Salsa
 
Prep time
Cook time
Total time
 
Next time you make tacos or burritos for dinner, be sure to make a batch of this creamy Avocado Tomatillo Salsa. Its bursting with flavor with a hint of heat.
Author:
Recipe type: salsa
Yields: 4
Ingredients
  • 4 tomatillos, husked and rinsed
  • 1/2 - 1 raw jalapeno, stem removed, seeds optional *
  • 1 avocado, peeled and seed removed
  • 1 clove garlic
  • 1 small handful cilantro
  • 1/2 teaspoon salt
Instructions
  1. In saucepan, fill water to 2 inches and boil. Add husked tomatillos and jalapeno. Cover and steam for 5-7 minutes.
  2. Add tomatillos, jalapeno, and 2 tablespoons of the cooking liquid to a food processor or blender. Add avocado, garlic, cilantro and salt. Blend until smooth. Add more cooking liquid to thin salsa, if desired.
  3. Cool to room temperature to serve, or store in refrigerator up to two days. Best if served same day.
Notes
* I found that 1/2 jalapeno with the seeds was the perfect amount of mild heat for me

 

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Blueberry Avocado Smoothie

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You can’t get much healthier than this creamy Blueberry Avocado Smoothie. Its packed with super foods, filling enough to call a meal, and tastes delicious!

Blueberry Avocado Smoothie

 

Avocado in a smoothie.  Say what?  Maybe its a common thing and I just don’t know it.  Maybe its not very common at all and you think I’m crazy for putting it in my smoothie.  Well, let me tell you this: avocado in a smoothie is YUM.

I love smoothies and I consume them often.  I think my Blendtec tally number is 700+ now (Did you know it keeps track of how many times you use it?  I’m full of interesting tidbits, eh?).  Despite the fact that I make smoothies frequently, I had never put an avocado in it until recently.  I was visiting my dad in Southern California where, during the summer months, you can get like 20 avocados for a buck.  I exaggerate, but only slightly.  They’re pretty cheap compared to the $1 each price they cost in Oregon.  Anyway, my dad was making a smoothie and he threw in a ripe avocado and a small handful of walnuts.  I didn’t drink my portion until it had been sitting in the frig for a couple hours.  I think smoothies rapidly decline in taste and texture after they’re blended and should pretty much be consumed right away, but for whatever reason I waited that morning.  I tell you this because by the time I drank it, hours after it had been blended, it was still creamy and delicious and well blended.  The avocado adds the most delicious creamy base to your smoothie that once you try it, you’ll have a hard time not using one again.  If you’re like me and live in a part of the country where avocados aren’t cheap, now you know what to do with the one sitting in your frig that’s just a wee bit too ripe to eat because you forgot to eat it.

For this particular smoothie, I paired it with kale (I always throw in a dark leafy green), blueberries for flavor, grapes for sweetness, walnuts for a bit of chew and lasting fullness, and coconut water for a flavorful liquid.

Blueberry Avocado Kale Smoothie
 
Prep time
Total time
 
You can't get much healthier than this creamy Blueberry Avocado Smoothie. Its packed with super foods, filling enough to call a meal, and tastes delicious!
Author:
Recipe type: smoothie
Yields: 4
Ingredients
  • 4 cups loosely packed kale
  • 1 cup frozen grapes
  • 1 cup frozen blueberries
  • 11 ounce (single serving) container coconut water
  • 1/2 avocado, skinned and pitted
  • small handful walnuts
Instructions
  1. Add all ingredients to high power blender, ensuring that the blade is in contact with both kale and frozen fruit.
  2. Blend once if you want a somewhat chunky smoothie, twice if you prefer it to be more smooth and creamy.
  3. Garnish with frozen blueberries, if desired.
  4. Makes 4 cups.

 

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