Posts tagged ‘Sriracha’

March 4, 2019

Let’s Go Green With Avocado!

Even if you don’t recycle, you can still go green with avocado! It’s time to bring the focus back to food for a minute. Spring hasn’t quite arrived, but I’m already craving salads made from fresh, tender spring greens. The farmers market in my neighborhood will open in April. In the meantime, I’m creating salads using red cabbage, baby arugula, and kale.

I’m not a big fan of most bottled dressing so I usually toss something together at home. I use a variety of vinegars-balsamic, apple cider, rice wine, and white wine-and pair them with extra virgin olive oil. Sometimes I’ll buy oil or vinegar infused with herbs, peppers, or fruit for some extra flavor dimension. For creamy dressings, I used to start with yogurt. Now I prefer avocado.

Avocados have a creamy texture and plenty of fat to serve as a base for dressing. They’re a great dairy alternative. And they provide lots of yummy nutrients.
avocado
One-third of a medium avocado has 1 gram of protein, .3mg of iron, 250mg of potassium, 11mcg of vitamin K, 45mcg folate, .7mg pantothenic acid, and .1mg copper plus iron, vitamins C,E,& B, thiamin, riboflavin, niacin, phosphorus, magnesium, zinc, and manganese.

That same serving of avocado has 3g dietary fiber and no sodium, sugar, or cholesterol. The fiber content combined with unsaturated fat makes avocados filling, heart-healthy, and diabetes-friendly.

Here’s an avocado dressing recipe I’ve been using:

Spicy Avocado Dressing

One ripe avocado
1 tbsp COYO natural flavor coconut yogurt alternative
1/2 tsp Sriracha
1/4 tsp salt
4 grinds black pepper
1/2 tbsp fresh squeezed orange juice
Squeeze of lemon or lime juice (optional)

Place avocado, coconut yogurt, and Sriracha in food chopper and pulse until smooth and creamy. Place avocado mixture in medium bowl. Stir in salt, pepper, and orange juice. Refrigerate until ready to use.

Keep the avocado turning from turning brown by adding a squeeze of lemon or lime juice before refrigerating.

If you’re not in the mood for salad, you can always use avocados to make guacamole. In addition to the traditional dip or salad, I sometimes use guacamole instead of mayonnaise or mustard on a sandwich to give it a boost in flavor and moisture. It’s especially good with roasted or fajita chicken.

Don’t forget to add avocado to your poké bowl. It’s delicious with rice, tofu, cucumber, carrots, edamame, and salmon, tuna, shrimp, or chicken.

Of course I would be remiss if I didn’t mention avocado toast. If you don’t want to make it at home, it’s most likely served at a coffee shop near you although it may not be gluten-free.

I’ve seen recipes that call for adding avocado to salsa, margaritas, and even pudding. I can see using them in muffins or fruit breads in the place of butter although I have not tried this.

But that’s what going green with avocados is all about…using them more often and in more variety. Have fun going green and bon appétit!

https://www.californiaavocado.com/nutrition/nutrients

https://www.medicalnewstoday.com/articles/270406.php

https://www.bonappetit.com/recipes/slideshow/40-avocado-recipes-so-you-can-eat-as-much-avocado-as-possible

http://www.cooking2thrive.com/blog/bombarded-words-eat-healthy-really-mean/

http://www.cooking2thrive.com/blog/secret-always-kiss/

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

April 13, 2015

Go For Full Flavor!

Taco Bowl

Taco Bowl
Crafted, Greensboro

When you’re throwing together a meal or choosing one on location, go for full flavor! Last Christmas I make some Cauliflower Taters to take to my mom’s house. Since Mom is a dialysis patient following a Renal Diet, I wanted to make sure that I avoided real potatoes, too much salt, and too much cheese. This wasn’t a problem. The problem was, I froze.

Instead of keeping the proportions within tolerance and still going for full flavor, I stopped myself when the flavors were balanced…balanced, but bland. I recognized in the moment that I was stopping myself from that one last pinch of salt and spoonful of Parmesan. I convinced myself, against my better judgement, that I should stop at that point.

When we got to the table for the meal and I took a bite, I was very disappointed in my decision. I hate bland. And I wasn’t the only one. My kids and their girlfriends are used to layers of flavor from fresh ingredients. They were highly disappointed too.Case1
case2

I was reminded of those disappointing taters recently when I excitedly chose a quinoa and sweet potato cake, herb roasted chicken, and kale salad from a grocery case. Everything looked tasty and healthy. The combination made for a beautiful plate. I sat out on the balcony looking at the mountains anticipating that first delicious bite.

And then I took the first bite and cringed. With the exception of the salad, the food was simply devoid of flavor. Whether I’m on the balcony, at my mom’s table, or in a restaurant, bland food always leaves me feeling irritated and dissatisfied. Ben’s simple solution to this problem is to reach for the Sriracha. The processed food industry’s solution is to add chemical flavor enhancers. My solution in this case was to remake the leftovers into something else.
balcony meal
My most common solution is to use fresh ingredients, taste early, taste often, and avoid the temptation to back off on the flavor when preparing food for a specialized eating plan.

A meal that is kidney friendly, diabetes friendly, heart healthy, gluten-free, Crohn’s friendly, or colitis friendly can be infused with layers of flavor from onion, celery, carrots, garlic, shallots, scallions, basil, sage, rosemary, parsley, thyme, oregano, dill, cilantro, tarragon, chervil, marjoram, black pepper, red pepper, paprika, cinnamon, cloves, nutmeg, allspice, cumin, chili powder, curry, turmeric, fennel, lemon juice & zest, lime juice & zest, orange juice & zest, vinegar, infused olive oils, and a host of other herbs and spices. If you’re not sure which flavors enhance each other, check out a guide like “The Flavor Bible”.

Too often it seems that people associate healthy eating with tasteless food. That is unfortunate because healthy food can be delicious food as long as you go for full flavor!

http://craftedtheartofthetaco.com/

http://www.huyfong.com/

https://www.penzeys.com/

http://www.goodreads.com/book/show/4443485-the-flavor-bible

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”