Coconut Avocado Lime Smoothie

Coconut Avocado Lime Smoothie

It is rare for me to go to the grocery store and be happy to find unripened avocados. I usually pitch an internal temper tantrum on nights when I’m picking up ingredients for dinner on my way home from work; there go my plans for avocados with my chicken / fried eggs / spiralized vegetable noodles / other hip Millennial dinner offerings.

That being said, an unripened avocado is your best friend when it comes to making this smoothie all it can be. We are all used to that tangy buttery flavor an avocado can have when we slice it on top of our salads, or when we make a big bowl of guacamole. However, the first time I made this smoothie a year ago, I was shocked at the subtly sweet flavor profile it carried, complete a slight melon note to it.

Coconut Avocado Lime Smoothie

This smoothie is so thick, you’ll forget that it’s vegan and dairy-free! Full-fat canned coconut milk is a godsend when it comes to making creamy smoothies.

Be prepared for a unique flavor, in my opinion. It’s buttery, almost a little tangy, with a critic kick. The first sip may throw you off, but keep on drinking! You’ll be happy you finished it.

Coconut Avocado Lime Smoothie

Coconut Avocado Lime Smoothie
(Serves Two)

Ingredients:

– 1 14 oz. can full-fat coconut milk, shaken
– 1/2 to one whole avocado, unripened (See note in Before We Get Started…)
– Zest and juice of one lime
– 1 – 2 tablespoons sweetener of choice
– 4 ice cubes
– Coconut flakes, for garnish (optional)

Before We Get Started…

– I’ve made this recipe with 1/2 an avocado and a whole avocado. The whole avocado yields a thicker smoothie, while half still gives it a bulk. If a super creamy smoothie is not up your alley, reduce the amount of avocado to 1/2 and increase the amount of ice cubes until a desired consistency is achieved.

Directions:

1.) Add coconut milk, avocado, lime juice, lime zest, sweetener, and ice cubes to a blender. Blend for 30 seconds or until thoroughly combined. Serve immediately, topping with coconut flakes, if desired.

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sweet potato noodles

Garlic-Sesame Sweet Potato Noodles

I’ve been scrolling down through the past few posts I’ve made. While Roasted Cauliflower Brie Soup, Dutch Babies, and Pulled Pork are delicious, there is certainly something lacking in the color department, isn’t there?

I must rectify that.

Over the past year, my vegetable spiralizer and I have become the best of friends, though, admittedly, our usual creations are rather bland. I love zoodles as much as then next millennial woman trying to increase her vegetable intake in a trendy fashion, but even those get kind of old after a few meals. I love carrot noodles, but finding a carrot large enough to spiralize is like looking for a needle in a haystack at my grocery store, albeit a very large needle. Recently, I’ve been going the sweet potato or yam noodle route, and I’ve been quite satiated!

Even raw, I find these noodles to be enjoyable, but they hold a firm “al dente” texture even when heated through for a few minutes.

Though they are sweet, I find I can very easily switch up the additional flavors I add to it. Granted, I add garlic to virtually everything savory, but garlic and sweet potatoes work surprisingly well. A tablespoon of toasted sesame oil brings it all home.

There are an array of ways to serve these noodles, but I fancy adding half of a sliced avocado and a sunnyside-up egg with a little bit of dried dill sprinkled on top.

sweet potato noodles

How Millennial of me, I know. Well, at least it’s not on toast.

Well, not yet, at least.

sweet potato noodles

This dish can be served between two people, easily, or, you can be selfish like me and savor it all for yourself. I vote for the latter.

sweet potato noodles

Sesame-Garlic Sweet Potato Noodles
(Serves 1 – 2)

Ingredients:

– 1 large sweet potato, scrubbed; peeling optional
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt

Before We Get Started…

– This recipe benefits from the use of a spiral slicer. While manually julienning the sweet potato is possible, it is too time consuming. If you do not have a spiral slicer, a julienne slicer may be useful.

– A medium to large wok is very helpful in cooking this recipe, though a large non-stick frying pan works, as well.

Directions:

1.) On your spiral slicer, place the medium blade. (If using a Paderno spiral slicer, which I use; use the 1/4 or 5mm blade.) Attach sweet potato to slicer and spiral slice. Discard core. Place spiral sliced sweet potato onto a large cutting board. As if you were cutting a pizza, cut across the sweet potato three or four times with a large knife to break the longer strands.

2.) Heat olive oil and toasted sesame oil in wok or non-stick frying pan over medium-low heat. Add garlic and cook for 30 seconds. Add sweet potato. Cook for 5 – 7 minutes or until the noodles take on an “al dente” texture and turn a slightly deeper orange color. Remove from heat. Add salt to taste.

Avocado Toast with Egg and Dill

I am certainly not trying to reinvent the wheel here. I’m merely trying to give it some different treads.

I think the term “avocado toast” can evoke different reactions from different people. One friend of mine stated that it’s a “basic breakfast”; she was not referring the the simplicity of its creation, but rather the image of a 23 year old girl with ombré hair wearing Uggs and a North Face fleece, eating it at a cafe in the West Village for $10 a pop while posting a photo of it on Instagram with the Nashville filter.

Haters to the left. Perhaps it is Olivia Wilde’s fault. Do I care? No. I love avocado and all one can do with it. Call me “basic”, even if I don’t own a pair of Uggs and would never use the Nashville filter for food photos. (Come on, now…)

avocado toast

I enjoy the simplicity and versatility of this meal, which makes for a great breakfast, lunch, or light dinner. (The hardest part may be finding an avocado of perfect ripeness.) We all know what roles an avocado can take over in the sandwich game: it provides healthy fats with the creamy satiation of a mayonnaise or spread. You can make it as nutrition-packed as you want it to be, or merely be a #basicbitch and sprinkle red pepper flakes on it for aesthetical value. In this version, I teamed up my avocado with a hard-boiled egg, fresh dill, sea salt, and garlic powder to make it a powerhouse Saturday afternoon brunch-esque meal. I needed a lot of energy and nutrition to continue an “Unbreakable Kimmy Schmidt” Netflix binge, after all. (“Hash brown, no filter.”)

avocado toast

Avocado Toast with Egg and Dill
(Serves Two)

Ingredients:
– 1 avocado, ripe
– 1 teaspoon garlic powder
– 2 slices of crusty bread (I’d suggest a good crusty sourdough)
– 2 hard-boiled eggs, cooled and peeled
– 2 tablespoons vegetable or canola oil
– Salt, to taste
– Minced fresh dill or dried dill, to taste
– 1 tablespoon olive oil*

Before We Get Started…

– I mix my avocado in a bowl, while some may smash it right onto the bread. I prefer and suggest the former over the latter.
– I enjoy bread toasted in a skillet, and that’s the route I plan to go with this recipe. I’d suggest a cast-iron, though a non-stick skillet works fine. If you’d rather be lazy / quick / whathaveyou and use a toaster, I will not judge. Toast bread to preferred doneness in lieu of Step #2.
-An egg slicer is a great tool to use instead of cutting the eggs with a knife; keeps your yolks more in tact, but if you cut them with a knife, you’ll get a nice rustic look to your toast. (Or something like that…)

Directions:

1.) Scoop contents of avocado into a small bowl; mash with fork to desired smoothness. Stir in garlic powder and salt to taste.

2.) On stove, add olive oil to skillet and bring to medium heat. Add bread and toast on each side to desired doneness; 2 – 3 minutes on each side will yield a crusty toast with a few brown spots. Remove from heat and let cool for five minutes.

3.) Slice eggs into rounds.

4.) Spread avocado mixture on toast. Top with eggs, dill, and more salt to taste.

avocado toast

Rock on, my fellow #basicbitches!