Ingredients: 1 serving
3/8 avocado- peeled, pitted and diced
1/8 sweet onion, chopped
1/8 green bell pepper, chopped
2 tsp. chopped fresh cilantro
salt and pepper to taste
Directions
In a medium bowl, combine avocado, onion, bell peepper, tomato, cilantro, and lime juice. Gently toss until evenly coated. Season with salt and pepper.
Ingredients: 1 serving
3/4 tsp vegetable oil
1 (6 inch) tortilla, torn into strips
1/4 small onion, diced
1/8 tomato, diced
3/4 serrano chili pepper, diced
salt and pepper to taste
1 1/2 eggs, lightly beaten
Directions
Heat the oil in a medium skillet over medium heat and fry the tortillas until lightly brown and crisp. Mix the onion, tomato, and serrano chili peeppers into the skillet. Add the salt and pepper. Continue to cook and stir until onions are tender. Stir the eggs into the skillet, and cook until firm.
Ingredients: 1 serving
1/2 zucchini, quartered lengthwise
1/2 tsp olive oil
1/8 tsp garlic powder
1/4 tsp italian seasoning
1/4 pinch of salt
1 1/2 tsp balsamic vinegar
Directions
Preheat grill for medium-low heat and lightly oil the grate. Brush zucchini with olive oil. Sprinkle garlic powder, italian seasoning, and salt over zucchini. Cook on preheated grill until beggining to brown, 3-4 minutes per side. Brush basamic vinegar over the zucchini and continue cooking 1 minute more.
Ingredients: 1 serving
1/4 tsp vegetable oil
1/8 small onion, diced
1 T and 1 1/2 tsp uncooked long grain rice
1/8 tsp chili powder
1/2 ounce canned diced tomatoes
1/8 tsp salt
Directions
In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Ingredients: 1 serving
1 T and 2 1/3 tsp raisins
1 T and 2 1/4 tsp almonds
1 1/4 tsp cocoa powder
Directions
Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until 'dough' forms. Press dough into a 8x8 pan. Slice and Serve
Ingredients: 8 serving
8 cups peeled, seeded and diced ripe papaya
1/2 cup water
1/2 cup sugar
1/4 cup 'lite' coconut milk, divided
2 T lime juice, divided
1 tsp lime zest, divided
2 pinches of salt
Directions
Line a large baking sheet wih parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight. Combine water and sugar in a small saucepan. Bring to a boil over high heaat, stirring constantly, until sugar is completely dissolved and syrupy, 3 to 5 minutes. Pour the syrup into a glass measuring cup and let cool for 15 minutes. Remove the papaya from the freezer to defrost while syrup is cooling. Transfer hallf the frozen papaya to a food processor. Add half the syrup, 2 Tablespoons coconut milk, 1 teaspoon lime hjuice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir necessary. Transfer the sorbet to a large serving bow. Repeat with remaining ingredients; add to serving bowl. Serve immediatly or freeze until ready to use.