I hope
everyone had a great Thanksgiving! I was able to spend mine at home with family
I don’t get to see all too often. It was nice to catch up and relax with
loved ones. I also ran my first Turkey Trot! It started off pretty chilly and
crowded but once I was able to cross the start line I really got into the run
and completed the 5 mile race in 45 minutes, pretty good for me! After that I
gorged myself on stuffing, mashed potatoes, green bean casserole, sweet
potatoes and of course, pie J. To top it off Matt and I went out the breakfast to an awesome
breakfast place where they serve the most delicious muffins. But after all of
those delicious dishes I came home craving something different then the
traditional holiday flavors, so I went with a Mexican Tostada with Chunky
Guacamole.
Avocados
are perfect for filling up and getting lots of healthy fats. The monounsaturated
fats in avocados lower cholesterol and have been linked to a reduced risk in
cancer, diabetes and heart disease. Avocados are also one of the best sources
of lutein, a carotenoid that helps in keeping your eyes and skin healthy. So
pile the guacamole high!
Chunky Guacamole:
2 ripe avocados,
diced
½ cup of
cherry tomatoes cut in half
½ cup of
red onion, diced
1
jalapeño, diced
1 garlic
clove, minced
1 handful
of cilantro, finely chopped
1 lime,
juiced
Salt
& pepper to taste
Combine
all ingredients and stir. Enjoy
Mexican Tostada
1 whole
wheat tortilla
¼
cup of canned black beans, rinsed and drained
½ cup of
sweet onion, sliced
¼ cup of
corn
1 handful
of arugula
2
tablespoons of goat cheese, crumbled
1
tablespoon of olive oil
½ cup of
chunky guacamole (see additional recipe)
Fresh
salsa of your choice
2
tablespoons of finely chopped cilantro
Preheat
oven to 370. Heat oil in a sauté pan over medium heat. Add onions and cook
for 5 minutes. Add black beans and corn, cook for about 5 minutes. Add
arugula in last two minutes. In the mean time, lay tortilla on a baking sheet.
Add sauté mixture to top of tortilla. Sprinkle goat cheese on top. Place in the
oven and bake for 10 minutes (watch your tostada as some tortillas cook faster
then others). Transfer the tostada to a plate and top with chunky guacamole,
salsa and cilantro.
My kitchen vacuum
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