classic gazpacho avocado mango

Classic Gazpacho with Avocado & Mango

Oh. HELLO.

What’ s up, my bebes?

If you’ve been following my Instagram ( @seeksatiation ), you know that I’m not dead. Conversely, I’m quite alive and kickin’! I’ve been taking a blogging break, and it’s been quite lovely. Since I work that typical Monday through Friday 9 to 5 grind, my recipe development takes place on the weekends; some weekends, though, I’d love to relax. I’ve been allowing myself to do that, and it’s been lovely! I’ve been reading THIS book and THAT book. I’ve been going to the gym. (Hell, I’ve lost 10 pounds and can now lift 30 pounds, which is a damn lot for my little chicken arms. Ha!) I’ve watched “Glow“. (I LOVE Marc Maron & Alison Brie!) I’ve been doing my usual food writing for Candace’s site. I’ve been attending fun events by Palate Connect. I’ve gone to a few Yankees games, which…they’ve all lost. Am I bad luck? Perhaps…perhaps…

So, yes! I’ve been having a nice few weekends to myself!

Coming in August, I’m hoping to launch back into the blog; this fall, I’m hoping to give it a sexy little makeover as well!

In the meantime, check out the newest recipe I did for Yoga By Candace: Classic Gazpacho with Avocados & Mango. I’m tellin’ ya, avocado in gazpacho is wonderful, but it’s the mango that truly brings this recipe to the next level. Its sweetness counters the acidity of the tomatoes beautifully.

classic gazpacho avocado mango

CLICK THIS LINK to be transported to what may surely be a summer staple in your kitchen!

Catch y’all in August with some new original recipes for Seek Satiation! 🙂

classic gazpacho avocado mango

 

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avocado kale sauce

Avocado Kale Sauce

WOW. Funny story, and by funny, I mean devastating: I had this recipe posted with a great back story. The photos were gorgeous. The commentary was hilarious (as always). It all came together beautifully. As I hit “Publish”, went to the page, and said, “Oops! I forgot to add my Featured Image!” I went back to edit it and add it in. As I hit “Update”, I was brought to my newly updated page, which had the Featured Photo…but, inexplicably, deleted ALL OF MY TEXT AND PHOTOS.

*deep breath*

So, here are the photos of this luscious and delicious sauce (which can be made vegan-friendly!) served with sweet potato noodles, here are the ingredients, here are the directions, and I promise that my next post will have more humor and substance to it. Ha! I realize that this recipe riffs on a few prior avocado sauce recipes I’ve made for this blog, but, eh, I still post a third one proudly. 😉

avocado kale sauce

avocado kale sauce

avocado kale sauce

Avocado Kale Sauce
(Makes roughly 2 – 2 & 1/2 cups)

Ingredients:
– 1 ripe avocado
– 3 – 4 kale leaves, washed, de-ribbed, and roughly torn
– 1/4 cup plain Greek yogurt or skyr or non-dairy yogurt or cashew cream (for vegan version)
– 1/4 cup room temperature water
– 2 tablespoons olive oil
– 1 clove garlic, peeled and left whole
– Salt, to taste.

Directions:

1.) In a blender, add avocado, yogurt of choice or cashew cream, olive oil, and garlic. Blend until smooth; if mixture is too thick, slowly more add water and blend until desired consistency is reached. Add salt to taste. Store in refrigerator if not using immediately; will keep fresh for up to 4 days.

sweet potato stuffing hash

Sweet Potato Stuffing Hash

It’s been a long Christmas season, filled with more junk food than I can shake a stick at. (I’m not sure why I would shake a stick at junk food. Seems arbitrary. I’d rather just eat that junk food! But, I digress…) Honestly, I following the 80 / 20 rule most of the time, but this holiday season, it was 80% junk compared to 20% whole and nutrient dense foods; two nights before Christmas, I split two platters of nachos within an hour of each other. Ha! I think a lot of the reasons that I’ve been eating bad as of late have been the following:

1.) It’s been a stressful few months with some ill members of my family, so I’ve turned to food as a comfort.

2.) Christmas and the holiday season shove so many delicious goodies in your face, and it’s hard to resist in times of stress. I’m not made of stone! Praise y’all that can maintain yourselves!

3.) I’ve done bit of traveling in the past few weeks; I was in Washington, D.C. for a weekend in mid-December then traveled to Connecticut to spend Christmas with my family. Though D.C. is the home of one of my favorite chains in the whole wide world – Sweetgreen – it was Astros Doughnuts and Fried Chicken that I was inevitably drawn to. I ate under the thought process of, “It’s the holidays and I’m in a new city! I need to try their hot spots!”

So, in short, I let go a little. My body is feeling it. My pants are certainly feeling it. Mentally, I’m also feeling it. Eating junk does not make me feel well. I thrive on all cylindars off of a balanced diet. I’m feeling a bit uncomfortable in my skin after a very heathy year over. Most people use January 1st as a good restart. You know what? I’m using December 28th as my restart. It’d be easy to say, “What’s a few more days of junk eating?” Well, four days can make a difference.

I’ll be honest: I did read Ali’s newest post at Inspiralized this morning, which highlights her weight loss journey through spiralizing (I’m a huge fan of spiralizing my vegetables, if you haven’t figured that out about me!) and better lifestyle choices inclusive of exercise and overall nutrient-dense eating. (Hey, it’s okay to squeeze in a donut every now and then, sure!) After a long month, it’s the article I really needed to read this morning to get me in a better mindset about hopping right back into my usual healthy goals. I went grocery shopping at 8:30 this morning (I’m on vacation from work! *phew*), got my vegetables and other nutrient-dense ingredients, and am thinking of some good recipes to make myself to make myself the Allison I love to be. (Also, Hilary, if you read this, let’s get together soon for some upper body strength training. I’m way behind on that. My scrawny chicken arms need some work. Ha!)

sweet potato stuffing hash

Fun fact: This is rosemary from my hometown’s post office! It grows fresh outside in the summer, and my parents collected some and dried it. Wonderful! 

In the meantime, I’ve got a recipe today that straddles that line a little bit; I made it a few days before Christmas while I was in Connecticut, Still, it’s a good way to sneak some vegetables into any leftover stuffing you might have from your holiday meals. I did this on a whim after raiding the fridge, and it turned into a hit!

sweet potato stuffing hash

I can’t wait to get back on my grind again. Wish me luck, and I wish you the same if you’re trying to be your best self again.

sweet potato stuffing hash

Sweet Potato Stuffing Hash
(Makes 4 side servings)

Ingredients:

– 1 sweet potato, scrubbed and diced small (leave peeled or unpeeled)
– 1 – 2 cups stuffing (leftover or fresh)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional spices: 2 teaspoons fresh rosemary, sage, and / or garlic powder (These are the spices I used when creating this recipe)
– 1 avocado (optional; it helps make this side into a light meal)

Directions:

1.) If you are making fresh stuffing, cook according to your directions and set aside.

2.) Bring olive oil to heat in a large frying pan, medium-high. Add sweet potato and cook for 7 – 10 minutes or until pieces are soft. Add stuffing and optional spices and cook for 3 – 5 minutes; stuffing doesn’t necessarily have to be crunchy or browned, but cook a few minutes longer if you desire that consistency.

3.) Remove from heat and serve; serve with avocado, if preferred.

vegan avocado cilantro sauce

Vegan Avocado Cilantro Sauce

As of late, I have turned to the magical Florida Avocado over its Haas counterpart. What’s my main reasoning? Well, honestly, my local C-Town supermarket has dozens upon dozens of Haas avocados in stock, all of them constantly hard as rocks. When I go grocery shopping after work, I want a ripe avocado, not an avocado that, if thrown at someone’s head, is hard enough to give them a nice concussion.

When it comes to being always perfectly ripe, a Florida avocado has never let me down. They are easily three to four times the size of your average Haas, and they are great when making an avocado-based recipe en masse.

Behold, my Vegan Avocado Cilantro Sauce!

vegan avocado cilantro sauce

One Florida Avocado is enough to help yield about two cups of this wonderful sauce. It’s so creamy, you’ll think there is yogurt or dairy in it. Nope! It’s absolutely plant-based!

What is great about this sauce is its versatility, no matter what your diet prefrences are. I have tossed zoodles in it. I have topped Triscuits with it.  I’ve put it on pan-fried chicken breasts. I have drizzled it on my soft-boiled eggs. It’s always a nice condiment to keep in your fridge, and I find its shelf life can be up to three days! Just think of all of the ways you can use it between now and then…

Honestly, the next few photos are just an excuse for me to inject some #yolkporn into your day. Ha! Though, I must admit, this sauce is great with soft-boiled eggs and cilantro. If that’s up your alley, I suggest you give it a try.

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Vegan Avocado Cilantro Sauce
(Yields roughly 2 cups)

Ingredients:

– 1 Florida Avocado, peeled, pit removed, and roughly chopped
– 1 – 2 cloves garlic, peeled and left whole
– Small handful of cilantro, washed and de-stemmed
– 1/4 cold water
– Juice of 1/2 lemon

Before We Get Started…

– Honestly, I have never made this recipe with anything other than a Florida avocado. I would guess that, in lieu, two ripe Haas avocados would be an appropriate substitute if you can not find a Florida avocado.

– Add more water if necessary if sauce is too thick, one tablespoon at a time.

– Though this is a recipe about avocados, I feel that I’ve used the word “avocado” too much in this post. For that, I apologize. Ha!

Directions:

1.) Add all ingredients to a food processor or high-speed blender. Combine until smooth. The sauce should hold some thickness, but be easily pourable. If not using immediately, refrigerate. This will keep up to three days in the fridge.

creamy avocado pasta

Creamy Avocado Pasta

Here I am, back on my avocado grind…

I spent the earlier part of this afternoon curled on my couch, a Word document splashed across my computer screen boasting my Easter menu for next Sunday. In addition, I’ve been toying around with some dessert ideas as well as some vegan side dishes. I was about five minutes away from taking an entire head of cauliflower, rubbing it with coconut oil and green curry, and roasting it for an hour in my oven. Then I realized, “…wow. It’s 1:30 and I haven’t had anything to eat today.”

Avocado, per usual, to the rescue.

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I’ve wanted to try an avocado cream sauce for pasta for ages. I’ve come home, many nights, and would get amped to finally make a batch. Then I’ve thought, “I’ll have to pull out the blender, then I’ll have to use the blender, then I’ll have to clean the blender…” I have too many eight hour work days and long commutes with the MTA. It’s enough to make a woman not want to pull out the heavier cooking artillery on an average week night.

But, on a lazy and roommate-less Saturday afternoon in which I was planning on cooking en masse anyways…

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Side note: I never made that cauliflower. That may transition to a Sunday recipe development project, as I ended up getting all – to – cozy watching episodes of “Family Guy” circa 2000 on Hulu on that same couch I started off on earlier.

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Being an adult is cool.

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Creamy Avocado Pasta
(Serves 2)

Ingredients:

– 1 ripe avocado
– 1/4 cup plain Greek yogurt or skyr (I used Siggi’s 4% Whole-Milk Yogurt ; OMIT for vegan version of recipe)
– 1/4 cup room temperature water
– Juice of 1/2 lime or small lemon
– 2 tablespoons olive oil
– 1 clove garlic, peeled and left whole
– Small handful of cilantro, washed (eyeball it; should fit in palm of hand)
– Salt to taste
– 1 cup pasta, uncooked, small shapes or short-cut. (I used Ditalini.)

Directions:

1.) In a blender, add avocado, yogurt (omit if creating vegan version), juice, olive oil, garlic, and cilantro. Blend until smooth; if mixture is too thick, slowly add water and blend until desired consistency is reached. Add salt to taste.

2.) Cook pasta until al dente. Mix sauce with pasta until fully coated. Serve with additional cilantro.