Try This— 3 Ingredient Creamy Avocado Dip

This creamy avocado dip is just 3 ingredients!

You can add an avocado or two to pretty much anything and it’s delicious. I have tested this theory in dozens of recipes, both sweet and savory, and I have yet to be disappointed. Still my greatest avocado triumphs have come in the form of 3-ingredient-or-less recipes. So as I’m preparing my Memorial Day menu, I’ve been fooling around with some simple, yet highly satisfying avocado recipes.  My absolute favorite is this creamy avocado dip from the Kitchn perfect for entertaining. Use it to dip chips, veggies, crackers, or as a condiment on your homemade grilled veggie burgers. It’s a crowd pleaser, y’all, I promise. You must try this!

3 Ingredient Creamy Avocado Dip

Ingredients

Serves 4 to 6
  • 2 medium ripe avocados
  • 4 ounces fresh goat cheese, crumbled (about 1 cup)
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  • Cut the avocados in half and remove the pit.
  • Spoon the flesh of the avocados into the bowl of food processor or blender.
  • Add the goat cheese, lemon juice, salt, and pepper.
  • Blend until smooth and creamy, 30 to 40 seconds.

Try This— The Easiest Homemade Vegetarian Ramen Recipe

I pretty much lived on ramen when I was in college. Back then my four basic food groups were salt, junk, cheap, and easy. Such is the gut fortitude of a nineteen year old. Times have certainly changed, and though my taste and my junk food cravings haven’t, at least now I’m old enough to try and make healthier choices. I want to keep my ramen classy, y’all. No more undergrad ramen for me! I mix up my own seasoning and keep it on the shelf, ready for those nights when I’m feeling just as sleepy as I did when I was in college. You can’t get much easier than a basic ramen bowl, and with some simple add-ins, you’ll be well on your way to total ramen sophistication. You must try this!!!

Homemade Ramen Seasoning

ingredients

  • 2 tbsp poultry seasoning
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 vegetable bullion cubes
  • 1 tbsp black pepper

directions

  • crush bullion cubes into a powder
  • mix all ingredients, including bullion, together
  • store in an airtight container

Basic Ramen bowl

Ingredients

  • 2 oz vermicelli rice noodles (If you use this kind that’s about one quarter of the box)
  • 1 c of boiling water
  • 1 tbsp homemade ramen seasoning (you might want to start with less and add more to taste)

Directions

  • place rice noodles in a small bowl
  • sprinkle with homemade ramen seasoning
  • add boiling water and allow the rice noodles to sit for 3-5 minutes stirring occasionally to separate the noodles
  • Enjoy!

optional add-ins

  • chili oil or (homemade) sriracha, to taste
  • a splash of lemon or lime juice
  • a boiled egg or two
  • lightly fried tofu
  • kimchi
  • quick cooking vegetables: spinach, thinly slice cabbage, romaine lettuce, mushrooms, bean sprouts, or green onions are all good choices
  • frozen vegetables: corn and peas are my favorite! Just be sure to thaw them a bit in warm water before adding them to your ramen bowl

This recipe makes the perfect mason jar lunch. just like these healthy mason jar snack ideas, mason jar ramen is ready in minutes. The dry ingredients have a long shelf life, so you can assemble a few dry noodles/seasoning mason jars well ahead of time. When you’re ready to eat them, just lift one from the pantry and add boiling water. Lunch in 3-5 minutes with no effort! Think of it as a savory alternative to your favorite mason jar oatmeal recipe.

Recipe adapted from: Connoisseurusveg and Minimalist Baker

Try This—5 Vegetarian Recipes That Almost Got Away

I share a lot of recipes with you guys. I know you haven’t tried them all. Don’t be ashamed. I’m not mad. It’s totally ok. We’re still friends and all that and I’m totally here for you if you need a hug. But you do know if I share a recipe twice, I mean business. These are the recipes that may have gotten away from you, but they are so worth it that I had to share them again. Like I always say, you must try this!!!

Halloumi Burgers With Sticky Sriracha Glaze

Tbh, this sriracha glaze is everything. You’ll dream about this sandwich. Promise.

Cheesy Savory Oatmeal

There’s almost nothing as hearty as oatmeal. This stick to your ribs recipe is definitely a keeper.

Pan-Fried Gnocchi

The perfect weeknight dinner. Quick and amazingly tasty, This is sure to become one of your go to meals.

Savory Yogurt Bowls

Who says that yogurt has to be sweet? Not I. These savory yogurt bowls will make you a believer.

Loaded Sweet Potato With Lime Cream

This is probably my favorite way to serve sweet potatoes. I usually fry up some tofu, load up a sweet potato, toss a side salad and pig out like a queen.

Try This— Crispy Cauliflower Burger With Spicy Hummus Mayo

I want to make this clear: I am not one of those militant vegetarians. You know the ones I’m talking about. Your one vegetarian friend that winces every time you order a steak. The one that begins every sentence with some kind of snide comment about what you’re having for lunch. That one friend that sucks the enjoyment smooth out of any meal, because, you know, they’re so enlightened. I repeat: I am not one of those vegetarians. I share vegetarian recipes, but I completely understand that a lot of people eat meat, and I’m totally fine with that. I also know that some people really need meat… the iron, the protein, whatever. I’m totally cool with that too. This Crispy Cauliflower Burger recipe that I’m about to share with you, though labeled vegetarian, is completely Earth shattering-ly amazing whatever your dietary preference. So you have to feel me when I say this. Do whatever you have to do to make this here burger. Add bacon. Drink a pint of bone broth. Whatever. No excuses. You must try this!

Crispy Cauliflower Burger

Ingredients

  • 1 head cauliflower, cut as above
  • 1 cup panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • Salt
  • Black pepper
  • ½ cup flour
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • 2 slices provolone cheese
  • 2 potato-bread buns, toasted
  • Spicy Hummus-Mayo (recipe below)
  • Leaf lettuce
  • Sliced roasted red peppers (from jar)

Directions

***How to cut cauliflower steaks

  1. choose the largest cauliflower you can find; they’re much easier to cut into steaks.
  2. Remove the outer leaves and trim the stem end.
  3. Hold cauliflower with its base on a cutting board.
  4. With a sharp knife, make one cut through the center of the cauliflower to divide it in half.
  5. Now cut each half into two 3/4-inch thick slices. Save the ends to eat as a snack or serve with salad

  • Blanch the cauliflower steaks by gently placing them into simmering water for about 2-3 minutes, just until crisp-tender; remove and shock in ice-water to cool; drain and pat the “steaks” dry with paper towel, carefully.
  • Combine the panko breadcrumbs with the grated parmesan cheese in a large bowl, along with a pinch of salt and some black pepper, and set aside for a moment.
  • Bread the cauliflower “steaks” by dipping them in the flour, then into the beaten eggs, then into the panko/parmesan mixture; set aside on a plate while you heat your oil for frying.
  • Heat enough oil in a large non-stick pan to shallow fry, about 1-2 inches; once oil is hot, add the breaded cauliflower “steaks” in and fry for roughly 2 minutes per side, or until golden-brown; place the “steaks” on paper towels to drain.
  • Top each “steak” with a slice of provolone cheese, and place it under the broiler (or small toaster oven) just to melt the cheese.
  • To assemble the burgers, spread some of the Spicy Hummus-Mayo onto both top and bottom toasted buns, then add some leaves of lettuce; place the cheesy cauliflower “steak” over the lettuce, then top it with a few slices of the roasted red peppers, and cover it with the top bun; serve while hot with choice of sides.

Spicy Hummus-Mayo

Ingredients

• ½ cup garbanzo beans, drained and rinsed
• ¼ cup plus 2 tablespoons mayo
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper
• ¼ teaspoon paprika
• ¼ teaspoon ground cumin
• Pinch or two red pepper flakes (more or less depending on your preference)
• 2 tablespoons olive oil

Directions

  • Place all of the ingredients up to and including the red pepper flakes into the bowl of food processor, and blend until smooth
  • with processor running, drizzle in the oil, until well blended; use immediately, or store in fridge until ready to use.

Source: Cozy Apron

Try This— 5 Deliciously, Healthy Ways to Have Dessert for Breakfast

Fun fact for the kids: Marie Antoinette’s famous last words were not ‘Let them eat cake‘, but rather ‘Excuse me, sir, I didn’t mean to do it,” after she accidentally stepped on her executioner’s foot. Taking those two phrases into consideration, I started to wonder whether or not she had cake for breakfast the morning of her decapitation, and if she didn’t she probably should have. This, my friends, is how I rationalize eating dessert for breakfast. The logic is baffling, I know, but my sweet tooth is relentless. I actually have 27 and ½ of them (my wisdom teeth and half of a molar were decidedly opposed to being a part of the team). In order to satisfy my love of all things sweet takes dedication, and at times, illogical justification. I can’t wait until after dinner for dessert, and thanks to these recipes, I don’t have to. Best part? They’re totally healthy, guilt-free sweets that don’t rely on sugar and empty carbs to be totally decadent. You must try this!

Porridge Façon Chunky Monkey

Forget what you may have heard, oatmeal is the breakfast of champions. This stick to your ribs breakfast recipe from Clem Foodie is just, roughly translated, Chunky Monkey Oatmeal. But doesn’t everything sound so much fancier in French?

Chocolate Banana Flax Muffins

These decadent muffins from The Butter Half are a game changer. Flax boasts plenty of fiber and omega-3 fatty acids, while the chocolate and banana add a one-two punch of antioxidants and potassium. Sinfully healthy!

Healthy Mini Cheesecake

With 12 grams of protein per cheesecake, these tasty mini cheesecakes from Hello Glow are the perfect addition to your breakfast routine. They’re sure to keep you fueled up until lunch without weighing you down.

Chocolate Birthday Cake Protein Smoothie

This creamy, chocolatey slice of heaven from The Seasoned Mom is super simple to make and so delicious, you’ll forget it’s actually good for you too. Just blend almond milk, chocolate protein powder, brewed coffee, cocoa powder, and ice together until smooth. Remember that today is always somebody’s birthday somewhere, so it’s always time for a celebratory cake (there goes that logic again).

Yogurt Toppings

As always, I have to add my favorite go-to breakfast staple: yogurt. There are so many satisfyingly sweet toppings that you can add to your breakfast yogurt. For some amazing ideas, check out this definitive list of naughty yogurt toppings!