As you probably know, there’s always a re-run of Keeping Up With The Kardashians on television. Always. We’ll put money on it. We’ve also seen all of them. Don’t judge.
If you catch these repeat episodes like we have, you’ve probably wondered… What’s in Kourtney’s avocado shake!? It looks oddly delicious and we had to know. Mystery solved:
The recipe calls for a full avocado and 1 cup of milk (I subbed almond milk and added a little honey), but cut it in half and it’s the perfect amount for one person. Pop everything in the blender for 30 seconds or until smooth and voila!
Another Monday, another motivation. You guys ready?
We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!
Warm Avocado Toast
(Prep Time: 2 mins / Yield: 1 serving)
What You Need:
1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
Handful of sprouts
What You Do:
Lightly toast the bread.
In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Now, don’t you feel better?
View our first Motivation Monday recipe here.
PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.
Is there anything better than a simple salad made with the freshest ingredients? My mother-in-law made this delicious cucumber and avocado salad on Sunday, and I had to have the recipe. It’s fresh, healthy and colorful – perfect for an outdoor summer meal.
Fresh Cucumber Salad via Summer Cottage magazine
What You Need:
3 tablespoons fresh lemon juice
3 English cucumbers, peeled, cut in half lengthwise, seeded and sliced
3/4 cup olive oil (I think you can get away with less)
1/4 cup apple cider vinegar
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
garnish: fresh torn herbs
What You Do:
Peel, core and dice avocados. In a large bowl, combine diced avocado and lemon juice. Toss gently. Add cucumbers and tomatoes. Gently stir to combine.
In a small bowl, whisk together oil and vinegar until smooth. Add herbs, salt and pepper, whisking until combined. Pour over cucumber mixture, stirring gently to combine. Serve immediately. Garnish with fresh herbs, if desired.
PS – And how good does that grilled corn look? We’ll have that recipe for you later this week!
We mentioned this fantastic recipe for edamame guacamole on our Friday Five last week, and after making it we thought it deserved its own post. This might just replace hummus as our favorite appetizer.
In the bowl of a food processor, pulse the edamame, avocado, onion, garlic, lime juice and cilantro until smooth. You may need to add a little water, a tablespoon at a time, if your guacamole is too paste-y. I used frozen edamame, and there was enough water clinging to the soybeans that I didn’t need to add any more.
Scoop into a serving dish and season with sea salt.
Serve with pita chips (Stacy’s Naked Pita Chips are our fave) or other veggies.
This was a hit at my house. Baby Joe loves avocados, and we had fun shopping for them, peeling them, tasting them (just to make sure!), etc. The original recipe called for seeded and chopped jalapeno; I forgot to scoop one at the store, and I didn’t miss the heat. You could certainly add some though, if you like your guacamole spicy.
What’s your favorite healthy appetizer? Share it with us on Twitter or Instagram @glitter_blog_xo!
PS – Check out our pics from the weekend…the weather was GORGEOUS in Georgia, and we enjoyed every minute of it.
To us, spring means light, bright entertaining: Easter egg hunts (more on that later!), baby showers, bridesmaids brunches. This season we’re searching for fresh flavors put together in new ways.
These super easy Shrimp-Mango-Avocado Cups are just the thing to make for your next spring party.
This recipe makes one dozen appetizers, but can easily be doubled.
1 dozen pre-baked phyllo cups OR 1 dozen homemade phyllo cups (I went the homemade route – recipe follows!)
1 dozen cooked shrimp, cut into small pieces (3-4 pieces per shrimp)
1 mango, peeled and cut into small pieces
1 avocado, peeled and cut into small pieces
2 tablespoons low-fat sour cream
juice from one lemon
few grinds of sea salt
Combine shrimp, mango and avocado pieces in a mixing bowl. Make sure your pieces are uniform in size!
Whisk sour cream, lemon juice and salt in a separate bowl. Pour over shrimp mixture.
The original recipe doesn’t call for this, but I advise chilling the shrimp mixture for an hour or two to help it come together.
Fill the phyllo cups with the shrimp mixture.
Homemade Phyllo Cups
Thaw one part of a package of frozen phyllo dough. There are two sections to a package. Phyllo dough takes about two hours to thaw.
Unroll the sheets of phyllo dough. *Gently* lift one sheet of dough onto a cutting board. Brush lightly with melted butter.
Layer four more sheets on top, brushing each with melted butter.
Using a small circle cookie cutter, cut one dozen circles out of the dough layers. I didn’t have a cookie cutter, so I divided my dough into 12 squares. It worked okay…but a cookie cutter would certainly give you more uniform cups and make for a better presentation.
Press dough circles into a LIGHTLY GREASED mini-muffin tin.
Bake at 375 for 8 to 10 minutes, until golden.
Let cool before filling.
I was searching for an appetizer to make for Joe’s birthday dinner Sunday night, so I googled a few ingredients I had on hand: shrimp, mango, and phyllo dough. This recipe came up on the Yummly recipe finder – genius!
Share your favorite new recipe with us on Twitter or Instagram @glitter_blog_xo.