Avocado Salad

I struggled a little when deciding if this dish deserved a post.
And then I glanced at the top of my blog and saw this:
sim·ple/ˈsɪmpəl/[sim-puhl] –adjective- not elaborate or artificial; not complex
If "simple" didn't deserve a post, this blog wouldn't exist.

If I were stuck on an island and I could only have one food item with me, it would be a toss up between avocados or popcorn. The avocado wins since it has more calories and contains monounsaturated fats, potassium, fiber, and vitamins B, E and K. I could go on and on about my love affair with the avocado but I will spare you and share the easiest side dish you will ever serve.

Avocado Salad

(serves two as a side dish)

one avocado
salt and pepper

balsamic vinegar

olive oil

 

Slice avocado in half and remove the pit. Leaving the avocado in its skin, run a knife lengthwise through the avocado and then run the knife in the opposite direction. Your avocado should be diced but still in tact in the skin. Add a dash of salt and pepper to the avocado and then fill the middle with olive oil and balsamic vinegar.

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Hit Reset w/ Tilapia and Garlic Snap Peas

Welcome to the New Year of 2013!!
I apologize for my late arrival but I have been busy pressing the "reset button". You know that button you wish you had to get you back on track after much holiday indulgence.  I will never beat myself up about more time cuddling on the couch with family and less workouts during the holidays. And I would never curse myself for enjoying lots of rich and comforting holiday brunches, lunches and dinners topped off with some sugar on top. But once January rolls around, I will expect myself to push that "reset button". My reset consists of more active time and less couch time and refocusing on my intake of fresh fruits, veggies and natural food. So if your reset or resolutions look something like that you might enjoy these recipes.

Topped Tilapia (serves 2)*
1 tilapia fillet
10 white button mushrooms, finely diced
1/2 red bell pepper, finely diced
1/4 red onion, finely diced
1/2 tsp dried oregano
3-4 tbsp bread crumbs
3-4 tbsp Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Add olive oil to a skillet and turn to medium heat. Saute veggies for 3-5 minutes. Remove from heat and combine with oregano, bread crumbs, salt, pepper, and Parmesan. Gradually add olive oil until mixture sticks together. Sprinkle a dash of salt and pepper and drizzle the tilapia with olive oil. Spread the mixture evenly over the fillet. Bake for 25-30 minutes in 400 degree oven.
*This recipe comes from a stuffed mushroom recipe I use that always results in leftover stuffing. The amounts in the recipe are estimated to the best of my knowledge. You may end up with a little more or less than you need or want.

Garlic Sugar Snap Peas (serves 2-3)
8 oz sugar snap peas
1-2 cloves garlic, minced
canola or olive oil
salt
Add oil to a skillet and heat on high. Add peas and saute for 2-4 minutes. Add garlic, stir and remove from heat.

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Smoked Paprika Kale Crisps

I have tried several variations of kale chip recipes and this one is by far my favorite. There are a couple things that make it stand out from the rest:

- The author bakes the chips at 300 degrees. A majority of the recipes I have tried are 350 degrees or above in which the chips tend to brown too fast and unevenly.
- The author "had me" at smoked paprika. If you don't know how I feel about smoked paprika you can read about it here.

Smoked Paprika Kale Crisps
2 bunches of kale
1 Tbsp olive oil
Smoked Paprika and salt

Preheat oven to 300 degrees. Rinse the kale and tear into large chip size pieces. In a bowl, toss the kale with olive oil and use your hands to rub the oil onto the kale leaves. Sprinkle generously with smoked paprika and less generously with salt. On a baking sheet, bake for 15-20 minutes until the edges of the kale raise slightly and start to brown and are crisp to the touch. Watch it closely and check often because they will go from perfect to overdone in a second. The crisps are best when served immediately as a snack or appetizer.

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Bagel Sandwich

Anybody out there have excess cream cheese laying around their house due to the holidays? I do. My husband found cream cheese on deep discount when he was shopping ingredients for his Thanksgiving cheesecake. Now I am not your "eat cream cheese everyday in every dip or every casserole you can pin on Pinterest" kinda girl. But when something is in my fridge, I do feel a certain obligation to use it. Enter the bagel sandwich weekend phenomenon. There are so many variations of this sandwich it makes my head spin and the corners of my mouth turn into a smile.
I would love to hear your creative bagel sandwich ideas. Send them to me.

Salmon & Arugula Sandwich (serves 2)
2- Nature's Own 100% Wheat Thin Sliced Bagels
4-5 oz leftover grilled salmon
cream cheese
red onion, thinly sliced
handful of arugula tossed with olive oil, balsamic vinegar, salt and pepper
Toast bagel and spread with a generous amount of cream cheese, add salmon, top with red onion and arugula.

Roast Chicken, Cranberry & Arugula Sandwich (serves 2)
2- Nature's Own 100% Wheat Thin Sliced Bagels
4-5 oz leftover roasted chicken (or turkey)
cream cheese
cranberry sauce (yep, straight out the can is how Mr. SP likes it)
handful of arugula tossed with olive oil, balsamic vinegar, salt and pepper
Toast bagel and spread with a generous amount of cream cheese, top with cranberry sauce, roast chicken, and arugula.

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