28.6.15

Healthy Chocolate Avocado Muffins


Can we still be friends if I do things like put avocado in my chocolate muffins?

I know it's kinda weird, and usually I'm against this sort of thing, but when you're faced with the problem of too many ripe avocados, sometimes drastic measures have to be taken.


Any regular readers know that I am obsessed with avocados.  I could probably eat an avocado a day, no problem.  But multiple ripe avocados in one day? That's too much even for me.

Thus began my search for baked goods with avocados.

I  chose a chocolate muffin because, CHOCOLATE, but also because I thought the chocolate would mask the odd green avocado color.


Despite my questionable feelings about non-savory uses of avocados, I love these healthy chocolate avocado muffins.

The texture is moist and immensely satisfying, thanks to the fat in the avocado and coconut oil.

A little bit of instant coffee granules intensifies the chocolate flavor.  (I didn't have any chocolate chips on hand when I made these, but feel free to throw in some to make these extra chocolatey.)

High-fives for chocolate muffins with vitamins and heart-healthy fats!  And like the last chocolate muffins I made, I feel that these can belong in either the breakfast or dessert category.


Healthy Chocolate Avocado Muffins


Ingredients:
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1 tsp instant coffee granules
1/4 tsp salt
1 ripe avocado, peeled and seed removed
2/3 cup honey or maple syrup
3/4 cup milk
1/3 cup coconut oil, melted
1 tsp vanilla extract

Directions
Preheat oven to 350.  Line muffin tin with liners or spray with nonstick cooking spray.

In a large bowl, whisk together flowers, cocoa powder, baking powder, baking soda, instant coffee granules, and salt.

In a food processor, combine the avocado, honey, milk, melted coconut oil, and vanilla extract.  Pulse until mixture is smooth.   (If you don't have a food processor, just mash the avocado as much as possible and whisk together with the other liquid ingredients until smooth.)

Add the wet ingredients to the dry ingredients. Stir until just combined.  (If desired, you could add 1/4 cup of chocolate chips at this stage too!)

Pour the batter into the muffin tins and bake for 15-18 minutes or until the stops are slightly cracked and an inserted toothpick comes out clean.

Recipe adapted from She Bakes Here.

14.6.15

Shrimp & Corn Taco Salad


In two and a half years of food blogging, I have never posted a recipe with seafood. 


I blame this on three things:

(1) Seafood is expensive.
(2) I'm not confident in my cooking or preparation of seafood.
(3) Adam doesn't eat it.


The real reason that seafood hasn't made it onto the blog before today is probably reason #3.  We eat everything that I make for the blog, and I didn't want to spend time preparing an elegant seafood dish that Adam wouldn't eat.

But, now that I'm living in D.C. for the summer, I no longer have an excuse not to make it for myself.


One of my very favorite ways to eat seafood is in tacos. I LOVE fish tacos and shrimp tacos. They're so fresh and delicious. Bring on the extra avocado, please!

The one down side to tacos is that they are messy, and anytime I make my own tacos, I fall into the inevitable trap of piling waaaaay too many ingredients inside.  Basically, by the time I've eaten about three bites, my taco is falling apart.


This shrimp and corn taco salad incorporates everything I love about shrimp tacos, but conveniently in salad form.  Shrimp, romaine, fresh sweet corn, tomatoes, avocado, corn tortillas, and feta cheese are combined and tossed with olive oil and lemon juice or a couple spoonfuls of your favorite salsa.  Fresh, flavorful, and so filling.


And yes, I know we have both fresh corn and corn tortillas in here, but they each provide different flavors and textures and make this salad a full-on-meal. 

For optimal dining experience, pair this shrimp and corn taco salad with a beer and some summer sunshine!



Shrimp & Corn Taco Salad:


Ingredients:
about 1 cup chopped romaine lettuce
handful of grape tomatoes, halved
1 ear of corn, kernels carefully removed with a sharp knife
1 corn tortilla, cut into small pieces
1 small avocado, cubed
1-2 ounces feta cheese, crumbled
5-6 shrimp
juice from one lemon
1-2 tablespoons olive oil
garlic powder
chili powder
salt and pepper
salsa (optional)

Directions:
If using frozen shrimp, thaw for a few minutes in warm water.  Remove tails. 

In a large plate or bowl, assemble the salad by combining the lettuce, tomatoes, corn kernels, corn tortilla pieces, avocado, and feta cheese. 

Place a medium sauce pan over high heat. Add 1-2 tablespoons of olive oil. Once oil is warm, quickly add the shrimp and sprinkle with garlic powder, chili powder and salt and pepper. Cook for 1 minute, then add the lemon juice. Cook for one minute more, or until shrimp are pink. Remove from heat. 

Place shrimp on salad. If desired, pour the olive oil and lemon juice over the salad as a dressing, and/or add a scoop of salsa. Eat up!


Notes:
  • The recipe above is for one meal-sized serving, but can be easily doubled or tripled or quadrupled
  • Not a fan of shrimp? Try this with shredded chicken or black beans.
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