Avocado Fingers

Miss Mevi avocado fingers recipeGood morning everyone!

As I’ve been doing these days, today I’d like to share this funny recipe for an alternative and healthy snack to enjoy while watching the Super Bowl, any other sport or even a movie!

This recipe is really loved by kids in Halloween, it’s Avocado Fingers!

INGREDIENTS

4 avocados peeled, pitted and halved
1 tablespoon lemon juice or lime
2 ounces goat cheese
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon chili powder
1 oz sliced ham

DIRECTIONS

Cut each avocado half into slices 4-6. Place in a medium bowl and gently mix in the lemon juice.
Fill the center of each slice of avocado with 1/4 to 1/2 teaspoon of the goat cheese mixture.
Sprinkle with salt, pepper and chili powder.
Avocado Wrap each “finger” with 1/3 slice of ham until the goat cheese is covered. Make sure you leave the tip of the exposed avocado to resemble a finger. Arrange avocados in the form of a hand in the dish add extra avocado. Serve and enjoy!

Who is your favorite team this weekend? Enjoy the game eating healthy and delicious.

Until the next time!

#MissMevi #AvocaTips #Recipe #Snacks #SuperBowl

Original source domesticfits.com

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Roasted goat cheese and avocado

Miss Mevi best snack Roasted goat cheese and avocadoHello everyone!

Though guacamole and chips are great as a snack, I’d like to share with you some alternative recipes to enjoy with family and friends.

This one is a very simple yet healthy and delicious recipe that won’t let you miss the traditional guacamole and chips.

This recipe is so simple it almost doesn’t count as a recipe, but it was too good not to share, jazzing up a basic avocado toast with crumbled goat cheese, red pepper flakes, and my new favorite finishing salt, Hawaiian black lava.

Goat Cheese & Avocado Toast
Yield: 2 servings

Total Time: 5 minutes

Ingredients:

  • 4 slices crusty bread
  • 1 ripe avocado
  • 1/4 cup goat cheese, crumbled
  • avocado oil
  • red pepper flakes
  • black lava or sea salt

Directions:

Toast bread until light golden brown and crispy. Smash avocado with a fork and divide among bread slices. Top with crumbled goat cheese. Drizzle with avocado oil (you can replace it with olive oil), then sprinkle with pepper flakes and sea salt to taste.

And you are done!

Until the next time!

#MissMevi #AvocaTips #Recipes

Grilled Shrimp with Avocado Citrus Salad

Miss Mevi's grilled shrimps with avocado and citrus saladHello everyone!

With this weather we all must take care to avoid catching the flu. To do so, we can drink much more liquids and also we should add more C vitamin to our diet, like citrus fruits. Today’s recipe is ideal for this, and also it’s delicious!

It has shrimps, citrus fruits and of course, avocados! ;O)

INGREDIENTS

  • 12 oz. cleaned and deveined large shrimp
  • 1 cup orange wheels, peeled and cut in rounds ¼ inch thick
  • 1 cup ruby red grapefruit wheels, peeled and cut in rounds ¼ inch thick
  • Mixed greens eg: Baby Arugula, Boston bib and Frisee
  • 2 ripe Avocados from Mexico, peeled and cut into wedges
  • 3 tsp. finely chopped, fresh parsley
  • 1 tsp. brown sugar
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. dried thyme
  • 1½ tsp. Extra Virgin Olive Oil

DIRECTIONS:

Mix dry ingredients in a small bowl.
Heat a large skillet over medium-high heat. Add 1½ tsp. oil to pan; swirl to coat. Sprinkle shrimp with dry ingredients. Add shrimp to pan; cook 3 minutes or until shrimp are done (pink), stirring frequently. Remove from pan; keep warm.
Place shrimp on top of plated bed of greens and citrus. Drizzle with dressing. Finish with cracked black pepper.
Try this salad with a Basil Oil Dressing that can be prepared ahead of time: store ½ cup Extra Virgin Olive Oil and infuse with fresh Basil leaves. Let sit overnight. Drizzle atop salad through a strainer.
Or a Dijon Vinaigrette: Combine 1 cup Extra Virgin Olive Oil, ½ cup white balsamic vinegar, ⅓ cup fresh orange juice, 1 Tbsp. Dijon mustard and a pinch of sugar. Blend and adjust to taste. Use as desired.

I just ate that last weekend, and it’s just exquisite. Please share your comments once you make it. And also send me your pictures once served!

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: theamazingavocado.com

5 reasons to eat avocados when you practice sports.

Miss Mevi shares the reasons to eat avocadoHello everyone!

I want to share with you the most important reasons to eat avocados when you practice sports.

A whole, medium-size avocado (about fiveounces) has 226 caloriesand contains about three grams of protein and nine grams of fiber.

Avocados have more potassium than bananas. Potassium is a nutrient that helps maintain electrical gradients in the body’s cells and serves various important functions.

Fiber is another nutrient found in relatively large amounts in avocado. Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases.

Eating avocados can lower cholesterol and triglyceride levels.

Studies have shown that eating avocado or avocado oil with veggies can dramatically increase the amount of antioxidants you take in.

Need more reasons to eat avocado? ; O)

Until the next time!

#MissMevi #AvocaTips

Blueberry and avocado muffins.

Miss Mevi Blueberry and Avocado Muffin Hello everyone!

Today’s recipe is made with an extra delicious hint of “green”! ;O)

This delicious dessert turned out to be completely wonderful.  They were moist, light, and literally overflowing with fresh blueberries. I have to admit I was a little curious about how avocados would change a classic blueberry muffin. And while the avocado flavor was not predominant in the least, I loved the little hint that came through with each bite.

Enough now, here’s the recipe.

PREP: 10 MINS COOK: 30 MINS TOTAL: 40 MINS

MUFFIN INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup Greek yogurt

STREUSEL TOPPING INGREDIENTS:

  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

DIRECTIONS:

TO MAKE THE MUFFINS:

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

TO MAKE THE STREUSEL TOPPING:

Whisk together all ingredients until combined and mixture is crumbly.

I hope you love them as much as I did. Please share your pictures once you make this recipe.

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: edibleperspective.com

Tortilla Soup

Miss Mevi´s Tortilla Soup - Corn chips soupGood morning!

I hope you all have a great Monday! Today’s recipe it’s one of my favorites, it’s both really easy to prepare and also really tastes good. And it’s also a very common dish, but not everyone knows how to make it. You’ll be amazed for how easy it is.

INGREDIENTS:

  • 2 tablespoons oil
  • 1 ½ cup white onion (pearl) diced
  • 1 bunch of chives or green onions, finely chopped
  • 1 bunch cilantro, finely chopped
  • 2 jalapeno or chili peppers, seeded and without membranes, diced
  • 4 cloves of garlic, crushed
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 6 tomatoes, roma variety, peeled and diced, 2 cups
  • 2 cups chicken or turkey broth
  • 2 cups tomato juice
  • 4 cups turkey or chicken, shredded
  • ½ cup lemon juice – 2 large lemons
  • Salt and pepper to taste

To accompany: grated or shredded cheese, tortilla chips, avocado, chopped cilantro, chopped green onion and lemon slices
preparation.

INSTRUCTIONS

  • In a large soup, pot heat the oil, add the chopped onion, chopped chives or green onions, chopped cilantro, chopped jalapenos or chilies, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and simmer for about 10 minutes.
  • Add the chopped tomatoes and simmer for 10 minutes.
  • Add the chicken or turkey, tomato juice and shredded turkey or chicken. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Add the lemon juice and remove from heat.

Serve accompanied with grated or shredded cheese, tortilla chips, avocado, cilantro, green onion and lemon slices.

This corn ships soup is great for a cool weather. Let me know how did you like it.

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: laylita.com

Quick breakfast: Black Beans, Mushrooms, and Avocado

Miss Mevi quick breakfast suggestionHello everyone!

Have you ever noticed that is already too late in the morning and you cannot make the delicious breakfast you planned? Well, today’s recipe will help you eat a very nutritive breakfast made in 10 minutes or less!

An easy, hearty, and protein-packed vegetarian breakfast. From fridge to table in less than 10 minutes!

Yield: 1 LARGE OR 2 SMALL SERVINGS
Prep time: 5 MINUTES
Cook time: 5 MINUTES
Total time: 10 MINUTES

INGREDIENTS:

  • 2 teaspoons olive oil;
  • 1/4 cup diced onion;
  • 1 cup (4 ounces) sliced white button mushrooms;
  • 1 small clove garlic, finely minced;
  • 2 large eggs;
  • 1/4 cup canned black beans, rinsed (or otherwise cooked black beans);
  • 1/8 teaspoon kosher salt + more to taste;
  • A couple turns freshly ground black pepper;
  • 1/2 small avocado, diced;
  • A few cilantro leaves, if desired;

DIRECTIONS:

  • Add olive oil to a medium skillet over medium heat. Add onion and mushrooms and saute, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for another minute, stirring occasionally.
  • Crack eggs into a small bowl and beat with a whisk or fork. Pour over veggies. Add the black beans, salt, and pepper.
  • Stir constantly until eggs are cooked through, about 1 minute. Taste and add additional salt and pepper if desired.
  • Scoop onto a plate and top with diced avocado and and scattered cilantro leaves.

That’s it! Simple, fast and easy to prepare! And yet it’s delicious. Tell me how did you like it once you prepare it.

Until the next time!

#MissMevi #AvocaTips #Recipe

Original Source: kitchentreaty.com