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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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!

oatmeal close up

Baked Fruit Oatmeal with Coconut & Chia Seeds

May I start off with a confession?

I have been tossing and turning over what my inaugural post for Seek Satiation should be. Let’s be honest here, people: this could make or break me! PRESSURE! This blog has been a long time coming, being put off by various life events, namely a two year year-round master’s program. I’ve made plenty of fancier recipes that, likely, will show up in this site in the coming weeks and months. I’ve created plenty of recipes to cater to eaters of all types, from carnivores to vegans, from cheese-addicts to religious Paleo eaters, from Whole 30 followers to those that just don’t care how much cholesterol they just consumed. My former grad school classes have been echoing in the back of my head: how can I make this food blog a Blue Ocean kind of food blog in a Red Ocean of food blogs? What are my deliverables? What will garner the most traffic for ad revenue? Why do I have to be so ‘Type A’ sometimes?!

Finally, I sat down, drank some chamomile tea, took a deep breath, I settled on a simple recipe for baked oatmeal.

Why?

Because I already had photos of baked oatmeal with good natural lighting.

End of story.

Ha!

baked oatmeal

This baked oatmeal recipe is based off of one from a childhood friend turned globally-based yoga instructor. I’ve modified my version from Yoga by Candace’s recipe for Baked Oatmeal with Fruit and Coconut. When I first attempted her recipe last year, I followed it to a T, and it was beyond fantastic. In the past, I’ve made very rich baked oatmeals with eggs and cream, but I have not made one like that since, thanks to this recipe. Fresh out of the oven, it’s akin to a guilt-free fruit crisp. My parents request it each time I come home! What’s great about this recipe is the ability to easily customize it. I have made it with Candace’s ingredients, which are berries, peaches, and coconut. I have also made it with bananas, apples, nectarines, pears, and mangos. (Though, not necessarily together!) I’ve made it with flaxseeds, I’ve thrown in some chia seeds, and I always top it with shredded coconut if I have it. I have drizzled with with maple syrup, and I have dabbed it with cinnamon-infused plain Greek yogurt. Hell, I’ll even drip a little heavy cream on it every now and then. It makes for great leftovers; if I make a batch, I can get two or three breakfasts out of it. (Score!) Usually, I just go the “plain” route when making it on an average day, as I find the availibility of blueberries and strawberries to be pretty universal. Still, for something so relatively plain, it’s still going to garner a hearty “thank you!” from both your tastebuds and your tummy.

baked oatmeal

Baked Fruit Oatmeal with Coconut & Chia Seeds

Ingredients:
– 3 cups oatmeal*
– 1/2 cup water**
– 1 tablespoon cinnamon
– 1 tablespoon maple syrup
– 2 cups blueberries, rinsed
– 1 cup strawberries, rinsed, hulled, and chopped
– 1 tablespoon chia seeds
– 1 cup shredded coconut (optional, but highly recommended)
* – Traditional oats should be used, not quick-cooking oats or steel-cut oats.
** – In my experience, sometimes 1/2 cup of water works, but add an additional 1/2 cup of water if the mixture seems to dry; do not over-saturate, but make sure they are wet.

Before We Get Started…

-Preheat oven to 350 °F.
– Have a 9″ x 9″ pan, non-greased, ready to go. A smaller or larger baking pan will work, but this always works best for me.

Directions:
In a large bowl, combine oats, berries, chia, cinnamon, maple syrup, and water. Mix gently, taking care to make sure the oats are saturated and the fruit is in tact. Spread oatmeal mixture into baking pan. Sprinkle coconut on top. Bake 40 – 45 minutes, or until the coconut flakes are lightly browned.