Meg's Meal Planning

avocado

Kale, quinoa, black bean, sweet potato and avocado salad

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Super foods unite! This salad is unbelievable!  The flavors all blend well together and the avocado sauce has the perfect amount of kick!  I really enjoyed making this because it has a lot of my favorite foods to cook and eat! It was the perfect size for two people; my husband and I polished if off!

 

Spiralize sweet potato, season with olive oil and salt and bake in oven at 400 degrees for 25 minutes

 

 

Add avocado , cilantro, lime juice, lime zest, olive oil, and salt to food processor, blend well

 

 

Season kale with salt and massage well

 

Ingredients

  • 1 cup quinoa
  • 1 bunch kale, ribs removed and chopped into bite size pieces
  • 3 tablespoon olive oil, divided
  • 1 lime, juiced
  • lime zest
  • 1/2 teaspoon salt
  • 1 sweet potato
  • 1 table spoon olive oil
  • Salt to taste
  • 1 avocado, sliced and pitted
  • 1/2 jalapeno pepper, seeds and stem reomoved. You can use more if you like it really spicy!
  • Handful of cilantro leaves
  • 1/2 can black beans, drained and rinsed.

Steps

  1. Prepare the quinoa as per packed directions. Set aside to cool.
  2. Spiralize sweet potato onto baking sheet.  Season with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400 degrees for 25 minutes.
  3. Place kale in serving bowl and season with salt. Then massage kale with hands for 1 minute in order to really blend the salt.  Wisk together 1 tablespoon olive oil, juice from 1/2 lime, lime zest, and salt. Drizzle over kale. Set aside.
  4. Add avocado, 1/2 jalapeno pepper, cilantro leaves, juice from 1/2 a lime, lime zest, and salt to a food processor and blend well.
  5. Add cooled quinoa to kale, stir to combine. Distribute the kale to plates and top with sweet potato, black beans, and avocado sauce.

 

Top with roasted sweet potato, black beans, and avocado sauce

 

Zucchini pasta with avocado cream sauce

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First off, let me tell you I debated for a while about buying a spiralizer.  I read about them, saw recipes about them, but it wasn’t until I recently read some reviews about the Veggetti, that I decided to take the plunge!  And I do not regret it.  I bought it from Bed, Bath, and Beyond for $15. Can’t beat that price.  I used it a few weeks ago to add zucchini to my egg muffins. But this is the first time I’ve used it for a full meal. I was a little nervous, I anticpated calling for take-out if it ended badly, but thankfully I didn’t have to resort to that.

Most recipes say you can cook the veggie any way you like, saute, boil, microwave (ew, gross), or eat it raw.  I decided to eat it raw because that meant one less step to do! I used two zucchinis, which was enough for two people. And used a food processer to make the avacado-basil sauce.  Toppped it off with cherry tomoatoes and you have a heathy, vegetarian meal! My recipe was inspired from this one, from Damn Delicious.

Spiralize zucchini into a bowl

Add avocados, basil, garlic, salt and peper into food processor bowl

Pulse while slowly adding 1/4 cup olive oil

Pour avocado mixture over noodles, add cherry tomatoes

Ingredients

  • Two zucchinis- washed, ends cut off, do not peel
  • Two ripe avocado, halved, seeded , and peeled
  • 1/2 cup fresh basil
  • 2 cloves garlic
  • 2 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes, halved

1. Insert zucchini into one end of the Veggetti, hold over a bowl and twist the vegetable clockwise while pushing forward.

2. Add avocado, basil, garlic, and lemon juice in the bowl of a food processor. Season with salt and pepper. Turn on to pulse, while machine is running, slowly add olive oil.

3. Pour sauce over pasta and add cherry tomatoes.

Enjoy!