Doin' Some Cookin'... California Spicy Crab Stuffed Avocado

One craving I get often is for sushi but that proves to be a problem on occasion when I can't find a riceless option when I'm following Whole30. When I finally get my hands on some sushi I end up eating so much of it in one sitting I overdose on it and don't want it for quite some time.

The same thing happened when I made this California Spicy Crab Stuffed Avocado. Even though the portion wasn't too big if definitely filled me up and I got my fill to satisfy my sushi craving.

It was much cheaper to make at home and the best part is that I was left with enough crab meat for another 2-3 servings for those future cravings freezing the leftover crab in small portions.

This recipe makes for a flavorful low carb lunch. An avocado half gets stuffed, well really stack high with a spicy crab mixture with cucumbers and sprinkled with toasted sesame seeds and drizzled with soy sauce.

For further cost savings you can substitute the crab for tuna.

California Spicy Crab Stuffed Avocado

Adapted From: Skinnytaste

Makes 1 Serving

Stars of the Show:

• 1 tbsp mayo
• 1 tsp sriracha
• 1/2 tsp chives, chopped
• 2 oz lump crab meat
• 1/8 cup cucumber, peeled and diced
• 1/2 small avocado, pit and skin removed
• 1/4 tsp toasted sesame seeds
• 1 tsp soy sauce

And Action:

In a small bowl, combine the mayo, sriracha and chives. Lightly toss the crab and cucumber with the mayo mixture until well combined. 

Place the avocado half on a plate and spoon the crab mixture filling the avocado hole and stacking it on top. 

Top with the toasted sesame seeds and drizzle with soy sauce. Enjoy!

Doin' Some Cookin'... Southwestern Superfood Salad

I'm back on my Whole30 kick and have a pretty sweet reward in mind for completion. Day one of Whole30 was a much needed body reset because I woke up bloated from a day of poor eating yesterday.

This salad is packed with peaches and avocado on a bed of arugula with a zesty smoked almond cilantro pesto dressing. This is a flavor kick in the mouth. If I wasn't on Whole30 I would have added grilled corn, quinoa, and black beans. I forgot to add my grape tomatoes too. An afterthought was that if I wasn't also trying to keep this meatless a citrus grilled chicken breast would have been a nice addition as well.

The pesto recipe is going to be saved for the next seafood night.

The salad is light and refreshing and provides the perfect fuel for a good workout. Today I focused on working out triceps, shoulders, and hips. It's been over a month and a half since I've been able to workout due to bronchitis and strep at the same time. Definitely fatigued my muscles and it felt so good to earn that afternoon nap.

Now that I'm back in the fitness game I need to find a sturdy one piece swimsuit for the gym (in a smaller size than my suit from last summer, yay!!) so I can get in that lap pool.

Make this meatless salad for a meal that will come together in less than 20 minutes.

Southwestern Superfood Salad

Adapted From: Camille Styles

Makes 1 Serving

Stars of the Show for the Salad:

• 1/2 cup cherry tomatoes, halved
• 2 cups arugula
• 1 peach, sliced
• 1/2 avocado, cubed
• 1/4 cup smoked almonds

Stars of the Show for the Pesto:

• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 garlic clove
• 1/4 cup smoked almonds
• 1/4 cup olive oil
• 1/2 avocado
• 1 tbsp lime juice
• pinch of red chili flakes
• 1/4 tsp sea salt

And Action:

 

Add all ingredients for the pesto in a blender and pulse until smooth.

In a large bowl, combine the salad ingredients. Toss with the desired amount of pesto. Enjoy!

Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Doin' Some Cookin'... Avocado Tuna Salad

Tuna salad sandwiches in my household consist of tuna and mayo. We're simple like that when it comes to tuna. However, with being on this weight loss journey I have branched out and tried a handful of tuna salad recipes and am loving how versatile canned tuna can be and it's a pantry staple. 

This Avocado Tuna Salad has a lot going on but trust me it all works even Little Man loved it and chose a tuna salad sandwich over hot off the grill chicken. So you know this is good. But feel free to opt anything that doesn't float your tuna boat. 

Mayonnaise gets replaced with avocado which helps add creaminess and acts as a binding agent and onions, celery, and apple give it some crunch. 

Avocado Tuna Salad 

Adapted From: HelloHealthy

Makes 2 Servings

Stars of the Show:

• 1 can tuna, drained
• 1/2 avocado
• 1/4 cup celery, chopped
• 1/4 cup red onion, chopped
• 1/4 red apple, chopped
• 1/8 cup walnuts, toasted
• 3 tbsp pickle juice
• 1 tsp dried dill
• 1/2 tsp spicy brown mustard
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

In a small bowl, mash avocado until smooth. Combine the rest of the ingredients. Serve on toasted bread. Enjoy!

Doin' Some Cookin'... Green Cheer Juice

There's something about a green juice that makes me feel so great. I'm sure it's because we're hounded about eating fruits and veggies everyday of our lives and juicing is a delicious way to do so.

My wellness journey continues and I'm currently on day fifteen of my second round of Whole30.

I know, I know. Most people despise doing dishes and now I'm suggesting you not only dirty the juicer but also the blender. Trust me, it's so worth it for this refreshingly creamy green juice. I loved it and so will you.

Green Cheer Juice

Adapted From: JuicingRecipes on Instagram

Stars of the Show:

• 5 sweet red apples
• 1 1/2 cucumber
• 1 inch ginger
• 1 orange, peeled
• 2 handfuls spinach
• 1 avocado

And Action:

Run the apples, cucumber, ginger, orange, and spinach through the juicer. Pour the juice in a blender and pulse with the avocado until smooth. Enjoy! 

Doin' Some Cookin'... Southwestern Steak Salad with Cilantro Avocado Dressing

I am a sucker for a steak salad from Union Kitchen. The only problem is that it's $15 and that is ridiculously expensive and that's not including tip. Their salad is so simple too: hangar steak on a bed of arugula with tomato slices, red onion, cilantro, blue cheese crumbles, and a white vinaigrette dressing. This salad was my standard until I came across this recipe last weekend and bookmarked it to make this week.

No, they are not even remotely similar in flavor profile but when I am craving a steak salad this will be my new go to.

This salad is loaded with veggies and a heaping serving of protein which makes for one tasty and satisfying meal. I finally perfected a pan seared steak and that alone is a win.

Because of the Tex-Mex flavors the only thing that could make this salad better would be a strawberry mojito. Darn you Whole30!!!

Southwestern Steak Salad with Cilantro Avocado Dressing

Adapted From: Joyful Healthy Eats

Makes 1 Serving

Stars of the Show for the Salad:

• 8 oz flatiron steak, pan seared in olive oil and seasoned with salt and pepper
• 1 romaine lettuce head, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup orange bell peppers, sautéed
• 1/2 avocado chunks
• cilantro, to taste

Stars of the Show for the Dressing:

• 1/2 cup cilantro
• 1/2 avocado
• 1 lime, juiced
• 1/2 tbsp red wine vinegar
• 1/2 tbsp olive oil
• 1/8 tsp red pepper flakes
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

Layer the salad ingredients on top of the romaine lettuce. 

Mix the dressing ingredients until smooth. Drizzle on salad. Enjoy!

Doin' Some Cookin'... Sweet Citrus Avocado Green Smoothie

I'm kinda in a detox mode right now after hitting a four week plateau. Self-inflicted since I let working out and healthy eating go by the wayside. It's time for me to trade in dairy, soy, legumes, carbs, sugar, and alcohol for whole foods. So I decided to start my second round of Whole30 yesterday and it feels good to be back in the swing of things.

It's time focus on healthy habits and green smoothies make it effortless to do so.

This smoothie packs some of my favorite items from the produce section, especially avocado. Avocado makes this smoothie creamy while the clementines give it a bright citrusy flavor.

Sweet Citrus Avocado Green Smoothie

Adapted From: HealthyHealthyLife.com

Makes 1 Serving

Stars of the Show:

• 2 clementines, peeled and segmented
• 1 cup baby kale
• pinch of fresh parsley
• 1/2 of an avocado
• 1/2 cup unsweetened applesauce
• 1 cup coconut water, chilled
• ice, to taste
• 1/2 lime, juiced
• dash of cayenne

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Superfood Salmon Salad

While reading one of my favorite blogs last weekend, Camille Styles, a recipe for a salmon salad was posted and I knew I just had to make it so I added all of the necessary ingredients to my grocery list and picked everything up during my weekly Whole Foods trip.

This salad is packed full of superfoods: avocado, salmon, garlic, kale, lemon, olive oil, blueberries, sunflower sprouts, and walnuts.

These are ingredients I would have never thought to put together and there's something about it that just works. To me, it's like a basket from Chopped. I would have been dumbfounded. The real star of this dish is the vinaigrette, it's sweet, spicy and addictive. While slicing the avocado I would take a piece and dip it in the vinaigrette. So damn good.

Ultra-healthy, flavorful, and filling... make this now. 9 superfoods. 9 superfoods!!

Superfood Salmon Salad

Adapted From: Camille Styles

Makes 2 Servings

Stars of the Show for the Salad:

• 4 cups baby kale
• 1 avocado, sliced
• 1 1/2 cups sunflower sprouts
• 1/2 cup toasted walnut halves
• 1 cup blueberries
• 1 anjou pear, cubed
• (2) 4 oz smoked salmon
• sea salt and pepper, to taste

Stars of the Show for the Vinaigrette:

• pinch of basil
• 2 lemons, juiced
• 2 tbsp rice wine vinegar
• 2 tsp Sriracha
• ground ginger, to taste
• 2 garlic cloves, minced
• 1/4 cup olive oil
• sea salt and pepper, to taste

And Action:

Combine all of the ingredients for the vinaigrette in a small bowl and whisk together. 

Add kale to a bowl and drizzle half of the vinaigrette over the leaves. Massage the kale with your hands until the kale starts to soften.

Add the rest of the salad ingredients and toss to combine. Drizzle with the rest of the vinaigrette. Enjoy!

Doin' Some Cookin'... Avocado Toast with Tomatoes

I have absolutely no self control when it comes to chips, salsa, and guacamole. I always fill up on them before we even get to ordering the food and leave the restaurant feeling uncomfortably stuffed.

Can't believe I'm trying to convince you this is even a recipe. Might as well tell you how to make a peanut butter and jelly sandwich next.

With trying to eat healthier I topped toast with avocado mashed with lime juice, salt and pepper, mixed with cherry tomato halves. I get the goodness of guacamole without all the extra carbs, fat, and sodium. Not as fun, but it is filling and tasty.

Made for a quick snack and gave me energy to sort through my giant stack of mail that I've put off for a couple months... no joke, but was rewarded with a refund check for an overage from when Little Man got four of his baby teeth pulled. $250 jackpot!

Avocado Toast with Tomatoes

From: The Beachbody Blog

Makes 1 Serving

Stars of the Show:

• 1/4 avocado
• salt and pepper, to taste
• 1/4 tsp lime juice
• 1 slice multigrain bread, toasted
• 1/4 cup cherry tomatoes, halved

And Action:

Mash avocado with the lime juice, season with salt and pepper. Mix in the cherry tomatoes.

Top toast with mixture. Enjoy!

Doin' Some Cookin'... Avocado Cilantro Lime Rice

I am not a Mexican/Spanish rice fan, however, the fact that this recipe has avocado in it was worth giving it a try and it sounded like something Little Man would really enjoy since he loves avocados and rice.

This tastes like guacamole but with rice in it and I'm not really a fan of my avocado being heated, room temp is fine though. Surprisingly this was perfect for Taco Tuesday and provided a nice filler for our chicken burritos.

... and this is super simple to make outside of waiting for the brown rice to cook which takes about 45 minutes. To be honest, this isn't one I'll be jumping to making again.

Avocado Cilantro Lime Rice

Adapted From: Cooking Classy

Makes 4 Servings

Stars of the Show:

• 4 cups cooked brown rice
• 2 ripe avocados
• 2 tbsp fresh lime juice
• dried coriander, to taste
• 1/4 tsp ground cumin
• garlic powder, to taste
• sea salt and ground black pepper, to taste

And Action:

Mash avocados in a large mixing bowl. Stir in lime juice, coriander, cumin, garlic, salt and pepper. Stir in the warm cooked brown rice. Enjoy!

Doin' Some Cooking... Cucumber Avocado Caprese Salad

Do not, I repeat, DO NOT!!! make this the night before. I learned that the hard way and ended up with slightly softened veggies tasting concentrated with vinegar. Nonetheless, this made for a delicious lunch to take to work. Per serving this salad is about 250 calories with 10 grams of protein and 5 grams of fiber, making this a healthy option when following this 30-Day Meal Plan. This is a meal your skinny jeans won't hate you for.

Today marked Day 24 of 30 and I am now down a total of 6 lbs with diet alone... even my mom visiting for four days did not derail my healthy eating as I continued to make healthy choices when eating out and tracked every calorie.

Cucumber Avocado Caprese Salad

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1 cucumber, remove seeds and cut into bite size pieces
• 1/2 pint cherry tomatoes (or whatever you prefer), cut in half
• 1 avocado, cut into cubes
• 2 tbsp fresh basil, chopped
• 1/4 cup shredded mozzarella
• 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• salt and pepper to taste

And Action:

Combine all ingredients in a large bowl and toss lightly to coat well. Serve immediately. Enjoy!

Doin' Some Cooking... Smashed Chickpea & Avocado Salad Sandwich

I'm that obnoxious person in the line at Subway who puts just about every effin' ingredient they have on my sandwich. It's gets stuffed so full that I can't even take a bite with everything in it. That's what I love about it though, every bite tastes different.

We make sandwiches a couple times a week for dinner. If there are leftovers I give my Little Man the option of leftovers or a sandwich. He will always, and I mean always, pick a sandwich. His go to choices are peanut butter and jelly or turkey and he most definitely likes to keep it as simple as possible.

This Smashed Chickpea & Avocado Salad Sandwich sounded like something my son would actually enjoy since he loves avocado and hummus. I was wrong. He wouldn't even entertain a nibble. He even found a loophole of getting out of trying this for dinner when he reminded me that we had leftover Bell Pepper Chicken Nachos and that meant he could pick his sandwich. Touché Little Man.

I can't stand chickpeas or garbanzo beans in their true state but I love hummus. The original recipe calls for smashing the chickpeas but I knew I would not enjoy the texture. They taste too... raw. Instead I busted out the food processor and pulsed all of the ingredients together to make more of a spread.

I'm all for easy meals. Now I can add this to my sandwich rotation. Might even reach for cans of garbanzo beans instead of tuna until I burn myself out on this.

Smashed Chickpea & Avocado Salad Sandwich

Adapted from: Debbi Does Dinner... Healthy & Low Calorie

Makes 4 Servings

Stars of the Show:

• 1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed
• 1 ripe avocado
• handful of cilantro
• 1 green onion, white and green parts
• 1 lime, juiced
• salt and pepper, to taste
• whole wheat bread
• any other sandwich toppings: red onion, tomato, sprouts, cucumber

And Action:

Add chickpeas, avocado, cilantro, green onion, lime juice, salt, and pepper to the food processor and pulse until desired consistency.

Toast bread, or not. Spread chickpea mixture on bread and top with sandwich toppings of your choosing. I'd choose all of them.