Tag: avocado

Smashed and Mashed: A Toast to the Avocado

by in Dining Out, November 4, 2014

Bluestone Collective Avo Smash
Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, it’s quite the looker. We like it for the fact that it is easy and quick, and its star ingredient is one of the best things you can put on your plate.

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The Chef’s Take: Lentil, Avocado and Kale Salad from Franklin Becker

by in Chefs and Restaurants, September 17, 2014

lentil salad
In 1997, Franklin Becker was a 27-year-old chef whose star was on the rise. That same year, he was also diagnosed with Type 2 Diabetes. The disease not only changed the way he ate, but it also changed the way he cooked. Becker, who was most recently the corporate chef of the EMM Group, overseeing menus for New York City restaurants Abe & Arthurs, CATCH and Lexington Brass, learned to use simple ingredients, to cook with more vegetables and to add flavor to food by using good fats such as olive oil, nuts and avocados.”I realized that if certain ingredients were bad for me to eat, they were probably not great for my guests to eat either,” Becker says.

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Salad of the Month: Chilled Noodles with Avocado and Cucumber

by in Amy's Whole Food Cooking, September 9, 2014

salad

Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumbers and a zippy dressing made with ginger and shiso. Read more

Avocados 5 New Ways

by in 1 Food, 5 Ways, Healthy Recipes, May 2, 2012
avocado mayonnaise
Replace regular mayo with a creamy, avocado-based sandwich spread.

We’ve told you how to enjoy avocados these 5 basic ways—but here are 5 more creative ways you can use them in recipes. Which will you try?

Avocado Halves
Although the fat in this recipe slightly exceeds our Healthy Eats guidelines, it’s the heart-healthy, unsaturated type. Since fat takes longer to digest, this low-calorie snack will help keep hunger at bay.

Recipe: Avocado Boats

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Eating By Color: Green

by in Healthy Recipes, Healthy Tips, March 15, 2011
Brussels Sprouts
Ina Garten's Brussels Sprouts

When you eat the rainbow, you get a rainbow of nutrients, so each month, we’re offering up 10 ways to eat foods of a different color. With both St. Patty’s Day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors, so be sure to check out some yummy orange and red-colored foods, too.

10 ways to eat more green »

Top 10 Foods for Stress Relief

by in Healthy Tips, April 15, 2010

salmon

Eat your way to a more relaxed state — and no, we don’t mean pigging out on high-calorie junk food. While there isn’t a cure-all food to magically erase frustration, you can get some stress relief with a combo of exercising, eating small meals throughout the day and getting more of these 10 fresh goodies.

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10 Foods That Are Healthier Than You Think

by in Healthy Tips, January 14, 2010

10 Healthy Foods
Figuring out what to eat can be tough. Some foods may be marketed as “healthy” but they’re hardly that. Other foods may have a bad reputation (dark meat, anyone?) and you’re passing them up. Here are 10 foods you may be avoiding unnecessarily.

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Spotlight Recipe: Five-Layer Mexican Dip

by in Healthy Recipes, June 22, 2009

Five Layer Mexican Dip
Pep up your next fiesta with this dip made with a bunch of healthy trimmings — beans, cheese, corn, tomatoes, avocados and a touch of spice. With a half-cup of dip per 140 calorie serving, you’ll be able to indulge without much worry. Offer a colorful display of veggies or baked tortilla chips for dipping. If you — or your guests — need the real deal, remember 15 tortilla chips (about an ounce) is our recommended maximum serving.

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Spotlight Recipe: Vegetable Sushi Rolls

by in Healthy Recipes, June 15, 2009

Vegetable Sushi Rolls
Ever made your own sushi? If you’re a newbie, try this vegeterian, kid-friendly version. The raw fish is switched with a variety of vitamin-packed veggies — radishes, carrots, scallions, peppers and some avocado. Don’t forget about nori (sushi’s green wrapper). This traditional Japanese sea vegetable is high in fiber, potassium and vitamins A and C (both antioxidants). Sushi makes for an easy work or school lunch; I pack cucumber and avocado rolls in my first grader’s lunch box every week!

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Why We Love Avocados

by in Healthy Recipes, Healthy Tips, January 27, 2009


You can use them in soup, dip, salad, drinks and, heck, even ice cream. Avocados are certainly a wonder fruit (yep, they’re a fruit). With such versatility, we can’t help but like them, but add their health benefits to the list and we’re in love.

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