Food!!

Avocado dressing

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I guess I’m on a green kick, but this dressing is so delicious and full of flavor. I love homemade dressings because you control the amount of ingredients. Eating healthy during the week is key in my diet but it doesn’t mean that my weekends are on that plan too. I try to keep everything in moderation and portion control. I don’t like to deprive myself from not enjoying a piece of cake or that bowl of pasta.

Salads don’t have to be boring. Get creative by adding different veggies and making homemade dressings. Your body will thank you in the end.

Salad ingredients:

2 cups kale
2 cups broccoli florets
1 cup julienne carrots
2 cups red cabbage
1/2 cup chopped walnuts
1/4 cup cilantro, chopped
Dressing Ingredients:

1 ripe avocado
1 large garlic clove
1/2 cup cilantro
1 tablespoon evoo
Salt & pepper, to taste
1/2 cup plain Greek yogurt
1/4 cup scallions

Preparation:

Place all of the Ingredients in a food processor or blender. Blend until well incorporated. Pour over salad, toss and serve.

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Food!!

Avocado Bread

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Avocados have become the new craze on the Internet.  I had appearances on the Dr.Oz show and Fox 29 here in Philadelphia and they wanted me to prepare different avocado recipes for each.  Being that my dad is a baker I wanted to try what I’d been taught since a child and resorted to baking an avocado bread.   I know it sounds weird but why let all the other fruits and veggies have fun being bread?  Avocados are so versatile and I promise this recipe will not disappoint.

Avocado bread
Ingredients:
 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup unsalted butter, room temp
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/2 cup mashed avocado*
  • 1 teaspoon lemon juice
Preparation:
 Preheat the oven to 325°F and line a small loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lemon juice.
Gently fold in the flour mix, being careful not to over mix.
Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

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