In this blog, I wanted to share a recipe for some summertime Tomato Avocado And Cucumber Salad I made over the weekend.
I had some garden fresh vegetables on hand including tomatoes, onions and cucumbers, so I thought I would add an avocado to the mix and make a healthy summertime salad. The mix proved not only be tasty, but included some healthful vitamins, including vitamin C and K, as well as some other healthful nutrients. It also included some good fat from the avocados, which our body needs.
If you have some vegetables available from your garden, or have some on hand from your local farmers market, you might want to give this recipe a try.
Tomato Avocado And Cucumber Salad
1-2 medium avocados, diced
3 medium tomatoes, diced
2 medium cucumbers, peeled and diced
1 small red onion, diced
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup sunflower seed oil
salt to taste
fresh black pepper to taste
In a large bowl, combine the chopped vegetables.
Add the sunflower oil and salt & pepper to taste. Serve alone, or as a side salad with other items.
In this blog, I wanted to share a recipe for some stuffed peppers I made the other night. It is easy to make and has some healthful ingredients. Give it a try if you like.
4-6 large green
12 oz. pork sausage ( You can substitute hamburger, or ground turkey.)
2/3 cup chopped red onion
1/2 package fresh sliced mushrooms
1/3 cup thinly sliced celery
1 cup diced fresh tomatoes (You can also substitute diced canned tomatos or a good quality pasta sauce.)
1 small can sliced olives
2 fresh cloves of garlic (crushed)
1 cup cooked rice (Choose your favorite variety.)
1 egg beaten
1/2 tsp. salt
1/4 tsp. pepper
Cajun to taste
1 package grated cheddar cheese
Cut tops off peppers and scrape out seeds. Boil some water in a large pot, (enough to cover peppers,) and add the peppers for approximately 5 minutes, to cook slightly. Remove from heat, rinse and drain to cool.
Cook the pork sausage in a large skillet over medium heat, stirring frequently to break up the meat. Add the onion, celery, olives, mushrooms, garlic, salt, pepper and Cajun stirring occasionally until the sausage is cooked through and the vegetables are tender. Transfer the sausage mixture into a large mixing bowl and allow it to cool slightly. Add the diced tomatoes and egg. Add the rice, to the cooled sausage mixture. Scoop it into the peppers. Sprinkle grated cheese over the top of the peppers. Bake until the peppers are tender and crisp in a 350 degree oven for approximately 30 minutes.
Here’s a good recipe I came across on Pinterest that I made for Thanksgiving. It combines the taste of chocolate and caramel together wonderfully and is pretty tasty. It also has some healthy ingredients including coconut oil and requires no baking. Give it a try if you like.
Crust: 1 cup almonds or other nuts (I used walnuts.) 1 cup dates Pinch of salt (optional)
Caramel: ½ cup cashew butter (You can also use almond butter.) ½ cup coconut oil 1 cup dates
Chocolate cream: 1/3 cup coconut oil 2-3 tablespoons cacao powder ¼ cup preferred liquid sweetener (I used honey.)
To make the crust: process the nuts into a flour mix in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan or bread pan and refrigerate. (I doubled the recipe and used a 9″ x 9″ glasss baking dish.)
To make both the caramel and mocha layers: just blend the ingredients in each list until smooth. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours. (I actually put this in the freezer to speed up the process for each layer.)