Tag Archives: Avocado

Chicken Tortilla Soup and a Whole Bunch More!

It is a soup sorta day don’t you all think?

Although today wasn’t all that cold. But it still felt like the day to enjoy a Mexican inspired meal.

Today started off with a somewhat cool morning and ended with bright sunshine and warmth. The high of the day was about twenty-two degrees centigrade. Can you believe that tomorrow is said to be twenty-seven?! Yeah, both Friday and Saturday is pretty much bikini weather days! The following day however will end up being thirteen degrees.

Kind of sounds like April in the Netherlands.

Not been to the Netherlands in April? Well around the end of the month right around Koningsdag (King’s Day), we get like three days of really nice and hot weather. It goes up to thirty a lot of the time. Only thing is that the days before that it is like sixteen degrees and the days afterwards it is like nineteen degrees. Both pre and post Koningsdag are rainy days while during it is perfectly wonderful.

That honestly is like it is to be this week. It is even rumoured that we are going to have snow this coming Tuesday!

Speaking of snow and cold, a woman told me something very very interesting today!

The more berries on a tree, the more severe the winter will be!

What tree you may ask? Not a mulberry tree, but a Mountain Ash tree!

Mountain Ash Tree

Apparently the Mountain Ash trees are very much covered right now. So all this talk that it will be an Il Niño type of winter doesn’t seem t actually apply. Or does it? Can one actually tell the forecast for the upcoming winter?

To be or not to be a warm winter, that is the question.

Well back to my soup! Sorry for blabbing on about everything else but the food!

So I made a very simple and quick Chicken Tortilla soup. I’m someone who has made a good few of these soups and thought I would try for this one. I definitely saw why it was a twenty minute soup! I also saw that I am lacking some serious herbs and spices in my kitchen. I mean I have a whole bunch of them but I am missing two of the most critical types of spices!

  • Chilli powder
  • Red pepper flakes

How do I not have these for a soup such as this one is beyond me!

I got the recipe from Nutritionist in the Kitch, the direct link for the recipe can be found here. I added a few more ingredients that I feel really needs to be in every tortilla soup. I also removed a few ingredients.

Chicken Tortilla Soup

Ingredients:

  • 1 teaspoon olive oil
  • 1 breast of chicken (283g), cooked and shredded
  • 1 medium yellow onion (150g), chopped
  • 1 large bell pepper (175g), chopped
  • 1 small jalepeño, sliced and diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1 can (398ml) stewed diced tomatoes
  • 4 cups (940ml) chicken broth
  • 1 can (398ml) red kidney beans
  • 1 can (199ml) corn
  • 1/3 cup (15g) cilantro, chopped
  • ½ avocado, sliced
  • 1 lime, quartered and squirted in each bowl (optional)
  • 1 Tablespoon olive oil
  • 1 small tortilla, sliced

Instructions:

  • In a large deep pot, sauté garlic, onion, bell pepper, and jalepeño in olive oil until soft and fragrant.

  • Add stewed tomatoes to vegetables and mix. Add cumin and paprika powder. Mix well before adding chicken broth to the tomato mixture. Bring to a boil and allow to simmer for five minutes.

  • Now add shredded chicken, kidney beans, and corn and reduce heat and allow to boil onwards for five minutes.

  • While soup is simmering, in a small frying pan heat oil up and fry tortillas until chip-like in consistency.

  • Stir through cilantro and ladle into individual bowls.

  • Top with three strips of the tortilla chips, top with several cilantro leaves, and top that with three slices of avocado. Now squirt some lime juice into soup if doing that.

  • Enjoy!

I love love love this sort of soup. But I love anything with shredded chicken such as a normal chicken soup, an arepa, an epanada, avocado chicken salad, etc. Love it all.

Anyway, I ended up enjoying the soup with a very cool and almost luminescent looking juice! One of the best things about being in North America are having those frozen Minute Maid juices! Like this one!

Almost Glowing juice
Almost Glowing juice

And to go with this Limeade I am also enjoying this Limoncello scented hand cream. I now live in a very dry part of the world (however Johannesburg was also very dry), and I am in constant need of creaming my hands. I recently went to Bath & Body Works and bought about three hand creams for just $12. So beside every sink in my apartment (and luckily there’s only three) I have one of these cream bottles to soften your hands up! This is the one I have in my personal washroom.

Limoncello Hand cream
Limoncello Hand cream

By the way, this Limoncello hand cream smells A MILLION times better than the actual Limoncello liquour. A couple years ago I tried to make a Limoncello cocktail for my little sister and I and well…. it tasted much worse than medicine generally tastes! Blegh!

And before I am done, have you all heard of the amazing story that archaeologists found the another humanoid creature that may change history as we know it? They found it just outside of Johannesburg in a cave! This creature being part Neanderthal and part cro-magnon! While watching the news they said that these humanoids had long hands like ours, however instead of being straight in length like ours, they were longer and curved to be able to climb! How cool is that!

I am just amazed by all that is discovered in this fantastic world we live in.

Anyway I am so sorry for just going on and on like crazy today.

Guess I had just so much to say! Hope you all have a fabulous rest of the day and enjoy your meal!

Happy eating… and learning!

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Green Avocado Rice

Happiness is a fresh seasonal avocado.

It really is.

I love avocado. This may be why I love living in South Africa. Avocados are everywhere and with every dish. YUM!

So for this evenings meal I had to utilize avocados!

Although the recipe is a vegetarian one, I topped it with chicken. But because the actual recipe is strictly vegetarian this is a very vegetarian post!

IMG_1918

I got the recipe for this lovely and easy meal from Cooking Classy though the direct link to the recipe can be found here.

Ingredients:

  • 1 ½ cup (600g) wild rice
  • 2 medium avocados
  • 2 Tablespoons fresh lime juice
  • ¼ cup (15g) chopped cilantro
  • ¼ teaspoon cumin
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook wild rice as instructed on packaging.

  2. Meanwhile in a medium bowl mash both avocados with a fork until smooth. Add lime juice, cilantro, cumin, garlic, and S&P until mixed well.

  3. Once rice has been cooked, combine rice with avocado mixture and mix well. Serve immediately.

I sliced two chicken breasts over the avo rice mixture and placed a few leaves of cilantro on the chicken.

Avocado Cilantro Lime Rice and Chicken

Honestly the avo rice tastes JUST like guacamole. How amazing is that!? Plus wild rice is delicious on its own so this was heavenly. Just heavenly.

funny-pics-crocodile-love-guacamole

Here’s an interesting fact for you about wild rice. I’m just learnt this and find it rather interesting at least. Did you know that one cup of raw wild rice is equal to four cups of cooked wild rice. One simple cup to four cups, wow.

Anyway, I recently bought two amazing books. I honestly can’t stop reading the one book which consists of many amazing stories. Normally I’m not interested in books that contain several stories rather than just one consistent story, but this book is FANTASTIC! This book is called 101 Kruger Tales – it’s a novel of several extraordinary stories that people experienced while being in the Kruger National Park. The other book I bought was The Elephant Whisperer which is about a man who helped elephants which were damaged by horrible people and such. The best part is that since the man died (about five years ago), every year on his birthday the herd of elephants come to his widows house and pay their respects. How lovely is that!?

IMG_1858If you are planning on coming to South Africa or just love exciting stories you really should get 101 Kruger Tales!

Anyway, I hope you all enjoy this recipe.

Happy eating!

Mouthwatering Mexican with Homemade Sauces and a Salad

Oooh Mexican! Now that is one type of cuisine that everyone seems to love! Our family does not exclude that stereotype whatsoever. We definitely love it! Although it seems we prefer homemade Mexican dishes over attending restaurants which serve Mexican dishes. I don’t know about you, but most restaurants we’ve been to seem to have mediocre dishes. Even the guacamole seems to taste so boring at certain Mexican restaurants we have been to!

Well, when I make Mexican influenced dishes, they taste nothing BUT bland!

Before I give you the recipe for my spectacular meal, let me start by telling you that I made all the sauces from scratch. Including the garlic chili sauce (which you can EASILY buy in the store). Why did I make a garlic chili sauce from scratch? Well I mostly didn’t know that could be found in stores here. I mean it is a basic sauce, but so is Sriracha and I only know that to be in the States. So I always need to end up making spicy sauces similar to Sriracha, including this garlic chili sauce.

Garlic Chili Sauce

I got the recipe for the sauce on White on Rice Couple, but the direct link to the recipe can be found here. I mostly followed the recipe, except I used less chilis than the recipe called for. Much less chili’s. The recipe calls for a cup of chilis but I only used two. Just 2. And my mouth was still burning! Not sure how others can handle more than that.

Ingredients:

  • 2 chili peppers, chopped
  • 2 Tablespoons olive oil
  • 1 head of garlic, crushed and sliced
  • ½ (113g) red onion, chopped
  • 1 can (400g) chopped tomatoes
  • 4 Tablespoons rice vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon fish sauce

Instructions:

  1. Rinse, clean, and remove stems from chili peppers, dry peppers and then and thinly slice.

  2. In a small sauce pan, heat olive oil and add garlic and onion and sauté until fragrant.

  3. Then add can of tomatoes and chili peppers to garlic and onion and mix. Allow to simmer on low for a minute or two. Now add rice vinegar, sugar, and fish sauce and mix well.

  4. Allow sauce to simmer for five minutes, this will break down the heat from the chili peppers.

  5. Remove pan from heat and allow sauce to completely cool down.

  6. Once cool, pour tomato mixture into a small food processor and blend until smooth.

  7. Pour into a bowl or a sauce boat and use as desired.

When making this much, you make about a cup or so of the sauce. So I used some for my actual Mexican meal, but I’ve got so much that I will use it for multiple things this week! Plus my dad likes spicy so this should be good for him too!

I really do not know how people could handle a cup of chili peppers though, YIKES!

The recipe for the meal itself was found at Simple Roots Wellness, but the direct link for the website can be found here. This recipe calls for a Sriracha sauce, but as I said Sriracha is not found in any of the places I’ve lived as of late so I made my sauce with a garlic-chili sauce flavouring. And delicious it was!

Vegetarian Version

Ingredients:

  • 3/4 cup (100g) Vegetarian Meat Crumbles
  • 3 cloves garlic, sliced
  • 2 teaspoons chili garlic sauce
  • 1 Tablespoon molasses
  • 1 ½ teaspoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin powder
  • ½ teaspoon paprika powder
  • Salt & pepper to taste
  • ¼ cup (59ml) water

Salad:

  • ½ head lettuce, chopped
  • 1 can sweet corn
  • Roasted sweet potato
  • 1 tomato, chopped
  • 1 avocado, sliced
  • Bunch of cilantro, chopped

Cream Sauce:

  • ½ cup (100g) goat cheese
  • ¼ cup (59ml) water
  • 2 teaspoons garlic chili sauce

Instructions:

  1. In a small Wok, sauté veggie meat crumbles.

  2. Add sliced garlic and garlic chili sauce and mix well. Add molasses, tomato paste, and Worcestershire sauce to meat crumbles and mix.

  3. Season with dried oregano, cumin powder, paprika powder, salt and pepper, and water to veggie mince.

  4. Mix well and allow to simmer until liquid becomes a light sauce.

  5. Meanwhile combine goat cheese, water, and garlic chili sauce in a mini food processor until smooth. Pour into a small bowl and place in fridge.

  6. When ready to serve, place lettuce in a bowl and add choice of toppings. Top with veggie meat crumbles and slices of avocado.

  7. Drizzle on cream sauce and enjoy!

This recipe was originally meant to be made with actual mincemeat and as my parents do not eat veggie meat substitutes, I made them the original version of the recipe. If you wish to make the recipe with mincemeat then double everything from the chili sauce to the water for the meat. You can also double the ingredients for the salad. The goat cheese sauce is the same for both the veggie crumbles and normal mincemeat.

Ground Beef version

This was the first time I have ever touched mincemeat in years. I hate cooking it. The smell of the meat in a pan is God awful! I actually never even liked it when I did eat meat way back when.

Cooking it today made me think of middle school, when I took Food Economics. I did love that class. I even learnt how to sew in that class! But I also learnt that I dislike the smell of ground beef! Thankfully I still do!

Anyway, that is the meal for the evening! A fabulous meal indeed. One that each and every one of us truly loved. Including mom who dislikes goat cheese and yet she didn’t mind the goat cheese sauce! Lucky me!

If you all end up making this, I hope you enjoy it! It was a good one!

Flu-Fighting and Air Way Opening Soup

The cold and flu season comes at the two worst times of the year: during the winter time and before a long flight overseas. Thing is the flight could be at any time of year and even more than once, it depends on how much you fly.

As it is not winter time in South Africa, I definitely have a long haul flight that I have to take. And you know what? I developed some sniffles earlier in the week. So I thought a soup would be the best way to cure my illness. Plus we all know that Grandma’s Chicken Noodle Soup has always been the way to cure any cold or flu.

Although a chicken soup is a great way to diminish any trace of a bug in your body, there are other great tools to ensuring you come out perfectly healthy! Epicurious has a list of six ingredients that should be in your flue fighting diet, the link for that is here.

So although I love a good chicken soup to fight any illness, I don’t ever go for the boring old chicken soup you get in a package, I like to spice it up. Literally. Mexican infused soup with a good kick makes it all that much better. I mean you get the chicken to fight the power, and chili to open your airways. Pretty perfect if you ask me!

Chicken and Rice Soup

I got the recipe from Food.com though the direct link to the recipe can be found here. Lately I’ve been thinking about chicken rice soup. Not chicken noodle, but rice. And I remember mom used to make chicken rice soup when my sister and I were kids. I remember hating it though. The faces I would make in our small kitchen in Ciudad Ojeda was pretty ridiculous. Especially with how I just made a chicken and rice soup right now. No idea why I wasn’t fond of the soup before because I quite like it today!

Chicken and Rice soup
Mom’s Plate, with Avo on the Side

Ingredients:

  • 6 cups (1,410ml) chicken stock
  • ½ cup (97.5g) white basmati
  • 1 cup (235ml) water
  • Salt and pepper to taste
  • 1 cup (200g) tomatoes, diced
  • 1 teaspoon olive oil
  • ½ cup (75g) onion, chopped thinly
  • ½ jalepeño, sliced and chopped
  • 1 cup (125g) chicken breast, shredded
  • ¼ cup (59ml) lime juice
  • ½ cup (15g) cilantro, chopped
  • ½ avocado, sliced (optional)

Instructions:

  1. In a small pot, bring water to boil, once boiling add rice and turn heat to low and allow rice to simmer with lid on pot for 15 minutes.

  2. In a separate pot (a large one), bring chicken stock to boil. Once boiling turn heat down and allow to simmer.

  3. Finally in a small pan, fry chicken with salt and pepper seasoning until brown. Remove from pan once cooked and set aside. In same pan add olive oil and sauté onion and jalepeño for a minute until fragrant. Then remove from heat.

  4. Chicken should be able to be handled now, so shred chicken and set aside.

  5. Begin to fill bowl in these steps: 

    Solids in Soup before Broth
    Solids in Soup before Broth
    1. Rice
    2. Onion/jalepeño mixture
    3. Tomato
    4. Cilantro
    5. Chicken
    6. Chicken stock
    7. Lime juice (only a teaspoon or more if desired)
    8. Avocado
  6. Serve and enjoy!

Chicken and Rice Soup
Chicken and Rice soup with Avo

Chicken and Rice SoupThis was absolutely fantastic! Although I did completely forget about the lime juice, but with cilantro and jalepeño, who needs lime?

I loved this. Truly did. It was the right amount of kick to open up our airways and fight the illness that made its way into my body.

The thing about flying with a cold or flu is that you could be quarantined as a threat for having Ebola. And that isn’t even a lie. If I am flying from South Africa to Europe (which I will be) there is a big threat that anyone with a fever could have Ebola. That is something NO one wants. Especially when going from one continent to the next.

So a flu-fighting soup was the ultimate way to go.

I think this was a success. Though we will only see for sure tomorrow evening when I hop onto the 11 hour airplane to the Netherlands. My poor body will be in pain after sitting for hours on end!

AND we will go from 32C days to 6C days. Sooo cold. Luckily I’ll have my blanket sweater with me and my two pairs of boots. I’ll definitely be needing lots of tea and coffee from Starbucks to survive the cold.

Anyway, this is my meal for the evening and it was incredible! Chicken with pimiento in a soup is my favourite type of soup. If you end up making this I hope you enjoy it as much as my mother and I did.

Happy eating!

Avo-Avo-Avocado All the Time!

If you like avocado come to South Africa! This country seems to have avocado this and avocado that in every which way you look. Not that I mind as I love avocado, or avo as the locals call it.

My dream is actually to own my own avo plant. I am going through the process of trying to grow one at the moment even! Though it is a very difficult process. You have to get the pit (seed) from your avocado, insert four toothpicks around the pit and emerge half of the pit in a glass of water (ensuring that the point of the pit is facing upwards). You then have to wait a few days for the skin of the pit to fall off and wait up to three weeks until you (MAYBE) see roots sprout from the bottom of the pit. That is when you finally plant your avocado seed to EVENTUALLY (it takes up to 7 years) get your own fruit. Such a long process, eh? And you never know if your pit is good enough until you see roots coming out. Ugh.

Growing an Avocado Tree

Anyway, with avocado being a big thing in this country, I too like to do things with this fruit. So earlier this week I made an avocado hummus! Mmmm mmmmmm!

Ingredients:

  • ¾ cup of can (410g) chickpeas, drained
  • ½ large avocado, cubed
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 Tablespoon tahini
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1 teaspoon paprika powder

Instructions:

  1. In a food processor combine all ingredients except paprika powder and blend until smooth.

  2. Place green avocado hummus in a bowl and sprinkle paprika powder on top.

  3. And enjoy!

Eat with chips, on bread, in a pita, or with fresh vegetables. I had mine with mini carrots!

Avo Hummus

It was absolutely wonderful. I ate it so quickly that I could only offer a little to my mom to try. And I got lucky as she wasn’t too keen on it! Instead I just finished the entire Tupperware container myself. Excluding the one bite mom had of it.

The thing about my Avocado Hummus is that there were some chickpea chunks, but I love chickpeas so it didn’t matter much, However if you like your hummus smooth like creamy mashed potatoes then by all means blend until fully smooth and lacking any graininess!

This was a great snack for when you were craving something and would usually eat something unhealthy!

I hope you all enjoy this hummus as much as I did!

Green Food Made Right

Who loves healthy cuisine which is bright green in color?  I’m sure I can answer that one for you – me!

I am sure there is something wrong with me for liking bright (almost toxic) green foods. But they are just so pretty. To think Aqua is my favourite color with my love for bright green in food!

So for tonight’s meal we went for a simple healthy and bright green pasta sauce on spaghetti. Yum!

Keepin' It Green

I got the recipe from here and followed it to a Tee, but just had to share its amazingness.

Ingredients:

  • 1 ripe avocado, cubed
  • 1 cup (45g) fresh basil, chopped
  • 1 cup (225g) spinach, chopped
  • 1 clove garlic, chopped
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 4 Tablespoons Parmesan cheese

Instructions:

  1. In a small food processor combine avocado, basil, spinach, garlic, lemon juice, and olive oil and blend until smooth. Add salt and pepper if desired.

  2. Add green sauce to pasta (if you’ve made some) and combine Parmesan cheese to pasta and sauce mixture.

  3. Serve immediately and enjoy!

How easy is that!? And so delicious. And you know what is even better? Before you mix Parmesan cheese to the pasta the sauce almost tastes like guacamole! This I love very much.

Avocado Pasta Sauce

Because I LOVE guacamole. Actually scratch that, I love avocados. Period. I would LOVE to have an avocado tree.

Imagine just walking through the back yard when you’re craving for a full and fleshy avocado for a snack or even a salad and being able to! That does sound heavenly. Shame it takes several years to actually be able to grow avocados on a tree! UGH.

Oh and if you’re wondering, the spaghetti I used was this fantastic gluten free stuff we got from Woolworths.

Gluten Free SpaghettiWhy doesn’t NL have this much gluten free goodness in our grocery stores? Good thing I’m in South Africa now!

Anyway, I hope y’all enjoy this meal as much as my mom and I did!

Eet smakelijk!

P.S. If you ever have a water shortage it would be best to refrain from making pasta in a food processor or at all as most of the tools used to make pasta (and a sauce) need to be rinsed if not washed immediately. Tools such as the strainer, food processor, cheese grater, as well as pans and plates. But with a water shortage this cannot be done.

Big mistake on my part!

But do enjoy your meal!

Panorama of Walk Haven dog Heaven
Panorama of Walk Haven dog Heaven

Avocado Green Pasta for a Delightful Dinner

On most blogs… or pinterst, Monday is all about being meatless. But I have noticed that my Mondays tend to be all about shrimp. Probably because every other day of the week is all about vegetarian cuisine! Guess my Mondays are my version of opposite day!

So as you may have guessed, today’s meal has something to do with shrimp.

I made a beautiful green pasta with spicy shrimp. As many of you may know, I am obsessed with the color green when it comes to food, so this meal was pretty great. Especially since the green from this meal is from an avocado sauce! Delicious!

I learnt that this meal is Latin and Italian inspired and if you want to read about it click here. That is also where the original recipe is.

Pasta with Avocado Sauce and Spicy Shrimp

Although it was a bit too spicy, it was quite delicious.

Ingredients

  • 6 oz (170g) spaghetti
    Avocado Sauce:
  • 1 avocados, peeled and pitted
  • 1 teaspoon of fresh lime juice
  • 1 Tablespoon of plain yogurt or sour cream
  • 1 Tablespoon chopped fresh cilantro
  • 1 Tablespoon chopped fresh parsley
  • Salt and pepper, to taste
  • 1 teaspoon olive oil
  • 4 slices jalapeño pepper
  • 1/2 teaspoon ground cumin
    Garlic Shrimp:
  • 1 teaspoon butter
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely sliced
  • a pinch dried hot red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley
  • ½ lb (226g) large shrimp, deveined

Directions:

  1. Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.

  2. While the pasta is cooking, cook the shrimp in a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.

  3. Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked through, about 2 minutes each side. Set aside.

  4. Make the avocado sauce: Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.

  5. When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.

  6. Using tongs, add the shrimp to the pasta and pour the garlic sauce over the shrimp. Garnish with parsley or cilantro and serve immediately.

Green Pasta with Spicy Shrimp

 

Looks quite attractive right? I love that the sauce is kind of like a carbonara sauce in its thickness. Yet it is very much vegetarian. If I nicks the shrimp this could be a fantastic “meatless Monday” meal.

It is truly wonderful. So I would hope y’all try it as well!

¡Buen provecho! 

Beautiful Spring Tacos for Tuesday!

Are you one of those people who cooks according to the day of the week? Like “Meatless Monday”, “Taco Tuesday”, and whatever else fits for the remainder of the week? I’m not usually someone who follows those trends but for the last couple of Tuesday’s I definitely have.

So everyone, today is Taco Tuesday and I’ve made a delicious Shrimp Taco.

Chipotle Shrimp Tacos

I love the colors in this taco. They make me think of a light spring night.

I got the recipe from here, but I tweaked it a helluva lot. In the original recipe you use enough chili powder to give this dish a good ole kick. I however do not have chili powder and am not bothered to buy it as I use paprika powder more than chili powder and I won’t be living here all too long.

Anyway, below is my recipe:

Ingredients

  • Paprika Lime Creama
  • 1/3 cup Greek yoghurt
  • 1 tablespoon lime juice
  • ½ teaspoon paprika powder
  • Kosher salt to taste
  • Paprika Shrimp
  • 125g shrimp, deveined 
  • 1 teaspoon paprika powder
  • ½ teaspoon coconut oil
  • 2 whole wheat tortillas
  • finely shredded iceberg lettuce (I got pre-shredded lettuce)
  • avocado, sliced
  • lime

Instructions:

  1. Mix together Greek yoghurt, lime juice, paprika powder, and salt until smooth. Refrigerate until ready to use.

  2. Season shrimp with paprika powder for ten minutes. 

  3. Heat frying pan and add coconut oil and allow to become a liquid. Add paprika shrimp to the pan and cook until opaque. If coconut oil is too liquidy, drain liquid and dry fry the shrimp for an additional minute. 

  4. Remove from heat and place tortillas in microwave for 30 seconds. 

  5. Once ready place tortilla on a plate and arrange lettuce strips on tortilla add sliced avocado. Sprinkle shrimp onto avocado, then top with the Paprika yoghurt. Lastly sprinkle paprika powder over top for final presentation.

  6. Wrap up and enjoy!

Paprika Shrimp Taco

Due to the paprika powder rather than chili powder, my meal was not spicy, but I can tell you that it sure was tasty! And super light, honestly a perfect meal for a hot spring day. (Because that’s what it has been like for me, especially since hot air rises and I live on the top story of my apartment building)

Looking Into the Taco

Y’all should really be making this for a perfect spring meal. If you have the appropriate spices of choice then definitely go for the original recipe. But if you’re a lazy bum like I am, then my lazy way works too!

I hope you enjoy this like I have for the first of April.

Oh and I hope you’ve had a cheeky April Fool’s Day!

L

Colorful Mexican Stuffed Avocado

‘Tis the season to be colorful. The season of Spring is the perfect season to bring out all the colors in your closet or make-up drawers. Or in my case – place on a plate and indulge in!

Although I am always colorful when it comes to food. Whether it is Spring, Summer, Autumn, or Winter, I will always find an excuse to add a pop of color to a normal white plate. Mexican Quinoa stuffed Avocado

This looks pretty festive for the season of Spring, wouldn’t you think?

And not only is this beautiful, but it is delicious too!

Although the recipe is considered as an appetizer, I’ve made this into a meal. Because why would someone combine all this protein for an appetizer? If this is the starter then the meal must be the size of a pea! Anyway, I got the recipe from here.

Ingredients
  • Avocados (1 small avocado per person)
  • 1 cup quinoa
  • 1 can black beans (rinsed)
  • 1 red pepper, chopped
  • 1 cup corn
  • 1 red onion, chopped
  • ½ cup chopped cilantro + some for garnish
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon Greek yoghurt
  • ½ teaspoon lemon juice
Instructions
  1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)

  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.

  3. Put the mixture in the refrigerator to cool.

  4. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. (You can also scoop a little extra from the pit to add more room for the quinoa mixture – do this after you peel the skin off!)

  5. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

  6. Finish by mixing Greek yoghurt and lemon juice together and adding a little dollop on top of the quinoa mixture and some chopped cilantro and serve.

  7. Enjoy!

Mexican Quinoa Stuffed AvocadoDoesn’t that look too much to be for an appetizer? Especially with the fact that black beans, quinoa, AND avocado have protein in it. Not to mention the fact that Greek yoghurt has protein too! Although, a dollop or two doesn’t give you quite the kick needed.

So that’s my dinner for this evening.

But, because I only used a tablespoon of taco seasoning there is a big chance that I’ll make taco’s tomorrow for dinner. I just need to buy lettuce, salsa, and wraps. I’ve got everything else to make a perfect taco or six. (When I was younger, I loved tacos so much that I would have between four to six – no lie) I don’t think I can accomplish that now though.

Y’all should totally make this. You could make it as it should be, an appetizer. OR you can eat it as I did as a meal.

Buen provecho, gente!

Spelt Bread Sandwich

What’s a great lunch to have on the go? Certainly not what I had for lunch, that’s for sure. My lunch, although very delicious, is something you can’t quite bring to work unless you are good at eating neatly. I am not. Not unless a fork and knife are in my hands.

Healthy sandwich in Spelt BreadBy the time I was done eating this, I was told I had avocado on my face. So yes, I am a very messy eater when it comes to such things.

Ingredients:

  • 1 bun of any choice (I used a spelt bun)
  • 2 slices of Avocado
  • 3 slices of Tomato
  • 4 slices of Cucumber
  • 2 pinches alfalfa sprouts
  • 1 Tablespoon hummus (I used another Tahini mix)

Directions:

  1. Cut all vegetables into appropriate sizes and set aside

  2. Cut bun of choice in half. (You can toast your bun if you wish)

  3. Smear hummus on each side of your bun and layer your vegetables on top. (I allowed the alfalfa sprouts to stick to one half of the bun with the hummus)

  4. Then enjoy!

Depending on the size of your bun, you can increase the amount of vegetables needed inside.

Small bun on a small plate

This has got to me one of the most delicious sandwiches I’ve made. Although I really like the weird Lebanese Tahini-like spread I used.

So… I am thinking of doing the vegan diet that had Beyoncé lose so much of her body mass. I of course won’t be losing all that weight as I am the most laziest of people ever. The only exercise I do is walking to places and inner and outer leg exercises while in bed. But I try to eat healthily. So removing all meat products from my diet may benefit me quite a lot.

The diet that I will think of following can be seen here. If you are also interested then please join me! I already eat very vegetarian, so whats a diet without animal products? Should be easy!

Anyway, if you make this sandwich I hope you enjoy it as I have!

Eet smakelijk!