I think I may love avocados as much as I love lemons. Does that warrant a logo change to an avocado change? Decisions, decisions. Today is going to be a short post, I mainly just want to show you what I had for breakfast today.
Vegan Pistachio Chocolate Cheesecake with Cashew Date Crust
20 November, 2012 11 Comments
I used to be intimidated by the word “vegan”. In my mind, this term was used for those who had overly complicated diets and aggressively judged anybody who chose to eat any form of animals or animal products. I thought that vegan baked goods would lose their appeal, their luxury, their decadence, without eggs or butter. I was -very- mistaken. Allow me to introduce you to my favourite superfruit: avocados, reader. Reader, avocados. Avocados are the ultimate fruit. They are packed full of healthy fats, nutrients, and vitamins. Their subtle and versatile nature are what makes vegan baking (in this case, dessert because this was a no-bake cheesecake) absolutely amazing.
Honey Mustard Avocado Mac and Cheese
14 November, 2012 2 Comments
I don’t think I can reiterate enough how much I love macaroni and cheese. Not fake macaroni and cheese, the real deal. Homemade, with actual cheese and not that weirdly bright orange powder in KD. The kind thats creamy, extra cheesy, with a crispy layer of bread crumbs on top. It’s magical. But you know what makes it even better? Adding honey mustard and avocado. Mind. Blown.
Avocado Pesto Grilled Cheese
2 October, 2012 4 Comments
Who doesn’t like grilled cheese? Sometimes, I like to spruce up my plain Jane grilled cheeses with some healthy and vibrant flavours. Nothing like some fresh pesto, creamy avocado, and tangy rye bread to spruce up my grilled cheese. Have you ever made your own pesto? It’s obscenely easy. I have the recipe for it if you click here. You can substitute the pine nuts for almonds, which is what I did here because pine nuts are expeeeensive. =/
Creamy Avocado Cappellini
16 April, 2012 Leave a Comment
This is one of those dishes that can be whipped up in about 15 minutes. It’s creamy, rich, and subtle at the same time. I love how avocado can almost replace butter in terms of texture, and it’s so much healthier >_< I’ve mentioned before how I don’t really like tomato pasta sauce. Maybe it’s too tangy for my liking, but I prefer cream sauces. But the problem with cream sauces is that they are chock full of fats. Not that I’m usually concerned about diet, but in the past year, I’m going to guess that my cholesterol levels are not at their prime.
Roasted Avocado and Butternut Squash Burritos with Goat Cheese and Red Kidney Beans
2 March, 2012 Leave a Comment
That’s right, you read ROASTED avocado. That was a mistake, but boy it was a pretty delicious one. After seeing Naturally Ella’s Chipotle Sweet Potato, Black Bean, and Guac Tacos, I was inspired to make something simple with some butternut squash. I love the nutty flavour of this squash. It’s light and sweet and pairs amazingly well with goat cheese.
Guacamole
20 November, 2011 Leave a Comment
Ever since I got back from NYC, I’ve been craving Mexican food pretty much every other day. So much so that I’ve been buying those No Name burritos from Pivik (it’s a convenience store at uOttawa) to get my fix. While those burritos are surprisingly delicious, I decided to find me a good guacamole recipe that’ll hit the spot.
Cucumber Avocado Soup
10 August, 2011 2 Comments
Hmm. I’m going on a little bit of a food blog RAMPAGE right now. But it’s because there are so many things I want to make! In my last post I talked about things I ate at the wedding I was just at; this soup wasn’t at the wedding but it was something Chris’ mom ordered at a restaurant. It seemed really intriguing and I wanted to try it. It was quite interesting, to say the least.
