Recipes: Barbeque Skewers with Couscous Salad Prepare Ahead If using wooden skewers, soak ahead of time in water for at least 20 minutes to avoid burning. Instructions 1 To make the marinade, combine the garlic, paprika, brown sugar, syrup, vinegar, olive oil and barbecue sauce. 2 Mix together well and marinade the sausages in the barbecue sauce mix for 30 minutes. 3 Whilst soaking wooden skewers in water (to prevent burning), slice the sausages. 4 Once the skewers have soaked for at least 20 minutes, thread the sausages onto the skewers. 5 Grill the sausages on the barbecue, turning and basting continuously with the remaining marinade for 10 minutes. Remove from the heat and set aside. 6 Cook the couscous as per instructions on pack. 7 Next, add cucumber, rosa tomatoes, red onion and basil to the couscous. 8 Then, add the lemon juice, orange juice, olive oil, salt and pepper and mix the ingredients lightly until combined. 9 Serve the skewers with couscous salad and lemon wedges. Ingredients Serves 4
Avocado Health Benefits: The World's Most Perfect Food? Did you know that the avocado has been called the world's most perfect food and has many health benefits? It has achieved this distinction because many nutritionists claim it not only contains everything a person needs to survive — but it has also been found to contribute to the prevention and control of Alzheimer's, cancer, heart disease, diabetes and other health conditions. The avocado (Persea gratissima or P. americana) originated in Puebla, Mexico and its earliest use dates back to 10,000 years B.C. Since AD 900, the avocado tree has been cultivated and grown in Central and South America. In the 19th century, the avocado made its entry into California, and has since become a very successful commercial crop. Foods naturally rich in omega-3 fatty acids, such as avocados, are widely acknowledged as the secret to a healthy heart, a brilliant brain and eagle eyes.Dr. That's not only because of the avocado's health benefits omega-3 fatty acid content but also its…
Recipe: Lindsey Bareham’s tomato, avocado and mozzarella In the days before the River Café, there were a clutch of fashionable Italian restaurants in London and they all served insalata tricolore. I don’t know who invented this edible Italian flag, but it spread like wildfire through the dinner party circuit, every interpretation different depending on the artistry and shopping skills of the cook. Buffalo mozzarella, firm but ripe avocados, peppery Tuscan olive oil and decent tomatoes are all vital, but exactly how you fashion it is up to you. Serves 4Prep 30 min Ingredients 3 large ridged tomatoes 6 tbsp olive oil 2 buffalo mozzarella 3 avocados 1 lemon Basil leaves MethodCut the stalk out of the tomatoes in a pointed plug shape. Want to read more? Register with a few details to continue reading this article. All articles now feature tags allowing you to explore related topics and articles Dismiss
Sweet Spicy Chicken Cobb Salad | MyFitnessPal It’s easy to eat the rainbow with this colorful, hearty, composed salad. The dressing, a zesty riff on homemade French dressing, gets a little spice from salt-free chili powder and honey. Feel free to use a hot chili blend if you’d like to turn up the heat. Ingredients 2 small (6-ounce/170g) boneless, skinless chicken breasts3 tablespoons (45 ml) safflower oil, divided3 teaspoons (15 ml) salt-free chili powder, divided1 pinch salt3 tablespoons (45 ml) apple cider vinegar3 tablespoons (45 ml) ketchup4 teaspoons (20 ml) honey9 cups (2160 ml) romaine lettuce, chopped and lightly packed1 slice thick-cut bacon, cooked, drained and crumbled1/2 medium avocado, diced (1 cup/240 ml)1 cup (240 ml) canned, low-sodium black beans, drained and rinsed1 cup (240 ml) frozen corn, defrosted1 cup (240 ml) chopped tomatoes Directions Preheat a grill or grill pan over medium heat. In a small bowl, whisk together the remaining 1 teaspoon of chili powder, vinegar, ketchup and honey until smooth.
Check this out: 'Easy & Low Fat Mince Recipes -… Prawn, prosciutto and rosemary skewers recipe - BBC Food For the salsa, toss the avocado slices gently in a bowl with the lime juice. Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste.
Vietnamese Shrimp Salad with Mint-Chili Dressing | MyFitnessPal This recipe from Clean Eating features shrimp and mint-chili dressing in starring roles. This staple Vietnamese sauce is a simple yet flavorful addition to the kitchen table — the contrasting heating-and-cooling effects of the chili and mint leave your tastebuds wanting more. Vietnamese Shrimp Salad with Mint-Chili Dressing Ingredients Dressing 1/3 cup fresh mint1/4 cup olive oil3 tablespoons red onion, diced2 tablespoons fresh lime juice1 tablespoon rice vinegar1 teaspoon fish sauce1 small clove garlic, peeled1/4 teaspoon raw honey1/8 teaspoon chili paste Salad 1 tablespoon olive oil12 ounces medium shrimp, peeled and deveined1/4 teaspoon sea saltPinch of ground black pepper6 cups romaine or butter lettuce, chopped2 cups bean sprouts or julienned zucchini2 Persian cucumbers (or 1/2 English cucumber), diced or thinly sliced1 large carrot, julienned or grated1 red Thai bird’s-eye chili or red finger chili, thinly sliced1/2 cup raw unsalted peanuts, toasted Directions For the dressing:
Mouth-Watering Crispy Brussels Sprouts (plus 7 ways to flavour them!) Four words you don’t often see together: mouth-watering Brussels sprouts. I can see it now, you’re raising an eyebrow and giving me the stink eye because your “b.s.” detector is going off. In fact, you probably didn’t even click on this post!? *sings* I’m all by myself. Or, maybe you share my excitement for this misunderstood vegetable. I loathed these green, leafy orbs most of my life until that one glorious day when I roasted the heck out of them with some good oil and sea salt. I also converted Eric into a Brussels sprouts fanatic with this method, and I’m sort of regretting it. “I never thought I’d see the day when I’d eat an entire pan of Brussels sprouts.” (That is a direct quote from Eric recently. In this post I’ll divulge my go-to method for roasting these misunderstood sprouts, and I’ll share my favourite ways to flavour them. The elephant in the room: Brussels sprouts are a bit of a pain to prep (ok, I won’t sugar coat it, they are my nemesis!) Sriracha or other hot sauce Prep Time
Bacon,egg,avocado & tomato salad Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal lifestyle. Subscribe to my weekly newsletter to receive an eBook called Primal Blueprint Fitness and more - all for free. Thanks for visiting! You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? The bacon adds even more protein and flavor to the salad and seasons it with a salty, smoky flavor. In the past we’ve talked plenty about the health benefits of eggs and how to figure out which types of eggs to purchase, but what about cooking the perfect hard boiled egg? The fresher your eggs, the more likely it is that the shell will be difficult to peel off. Personally, our approach is to use fresh eggs, gently cook them for no more than ten minutes and then cool them quickly. Ingredients: Directions:
Huevos Rancheros-Inspired Chopped Salad | MyFitnessPal All the great flavors the classic Huevos Rancheros dish is known for have been combined to create this chopped salad that’s packed full of protein and fiber. Substitute queso fresco for pepitas or extra avocado, if desired. Ingredients 1 can (15-ounce or 425 grams) black beans, rinsed and drained1 cup (240 ml) cherry tomatoes, halved1 ripe avocado3 tablespoons (45 ml) olive oil vinaigrette dressing 1/3 cup (80 ml) crumbled queso fresco or feta cheese, divided1/4 teaspoon (1.25 ml) kosher salt, divided6 cups (1440 ml) romaine lettuce, thinly chopped1 teaspoon (5 ml) olive oil4 large Eggland’s Best eggs1 cup (240 ml) thin tortilla strips* Directions Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine. Heat a large nonstick skillet over medium heat. Top each salad with a cooked egg. *Look for packages of thin tortilla strips in the produce section or on the aisle with croutons and salad dressings. Serves: 4 | Serving size: 1 salad
Not Your Average Potato Soup For some reason, I’ve been craving potato soup ALL winter long. And the strange thing is, I don’t think I’ve ever had potato soup before. Is it normal to crave things you’ve never tried? Well, it happens to me quite often. Case in point: vegan sushi. I’ve never had it before, but every time I see it my craving grows and grows. While the thought of a basic potato soup seemed satisfying enough, I couldn’t resist putting my own twist on things. I like a nice texture in my soup, so I only pureed about 3 cups in a blender and left the rest intact. Not Your Average Potato Soup Email, text, or print this recipe Yield: 3 servings Ingredients: 1. 2. 3. For nutritional info, see here. I’ve been playing around with blog fonts and gave the blog a bit of a makeover this weekend.
How to Stop an Avocado Going Brown Updated April 03, 2015. Avocado has to be one of the most popular - and particularly healthy fruits - in the kitchen, its uses are endless. Unfortunately, using an avocado means leaving it until the last minute because once cut, the surface of the fruit quickly turns brown. There are several solutions to this problem. One fast and easy way to boost your body's free testosterone Cut a bit of belly bloat each day by avoiding these 3 foods Wait until you see what one expert believes America is headed for. These methods will slow down the browning but as most affect either the flavour or texture are not ideal. Why Does an Avocado Turn Brown? Avocados have an enzyme called polyphenol oxidase under the skin. Chef's Secret to Stop Your Avocado Going Brown This secret was given to me over twenty years ago by the famous French-born British chef Raymond Blanc when I attended his famous school in Oxford. As the browning is enzymatic, the best way to stop the browning, is to destroy it, he explained.