My Foodie Call

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  • Tag: avocado

    • Baked Tortilla Cups with Beans and Salsa

      Posted at 8:00 pm by myfoodiecall
      May 22nd

       

      IMG_4621

      Have you seen these baked tortilla cup things floating around Pinterest?

      Me too. However, when I have seen the baked tortilla bowl-like things on the internet, the recipe calls for them to be baked on the backside of a muffin tin. The muffin tin creates the mold and the corn tortilla bakes into this cool lipped, edible bowl thing. As fun as they are, I alway felt like it was such a waste of space because you can only fit a few tortillas on the back of the muffin tin. That said, I have been wanting to try this for quite some time, but in my own attempt I wanted to save some space and use the actual muffin compartments..Here goes nothing!

      First off, I started with super basic goods. Nothing fancy here.

      First off, I started with super basic goods. Nothing fancy here.

      After heating the tortilla, I molded them into muffin tins and added some beans in each cup.

      After heating the tortilla, I molded them into the muffin tins and added some beans in each cup.

      Then I added some of the tomato/green chile mixture.

      Then I added some of the tomato/green chile mixture.

      Then some cheese...

      Then some cheese…

      Then some salsa...

      Then some salsa, and more cheese. Not a science here, my friends…

      Baked it up and topped with avocado and hot sauce. Yummo!

      Baked it up and topped with avocado and hot sauce. Not bad for a baked tortilla newbie!

      Baked Corn Tortilla Cups with Beans and Salsa

      Ingredients

      ▪ cooking spray
      ▪ 12 6-inch corn tortillas
      ▪ 1 can refried beans
      1 can chopped tomatoes with lime and chiles
      ▪1 jar of your favorite salsa
      ▪ shredded cheese of choice
      ▪avocado (cut into cubes)
      ▪ hot sauce (optional)

      Directions
      1. Preheat the oven to 350 degrees.
      2. Spray the muffin tin with cooking spray.
      3. Wrap the tortillas into a paper towel and microwave for 40-50 seconds. (this is what makes the tortilla pliable, the heat!!)
      4. Mold the tortillas into the muffin tins, layering the sides if need be.
      5. Distribute the refried beans on the bottoms of each cup. (this will help maintain the cup shape of the tortilla once the beans are in there)
      6. Top with the tomato/chile mixture.
      8. Sprinkle cheese.
      6. Top with the salsa.
      9. Bake 15-20 minutes
      10. Add a couple avocado cubes
      11. Add hot sauce if desired, but duh, YES!

      Polished off. There were not enough of these. Should have doubled it!

      All 12, polished off. The biggest problem?? There was not enough of to feed a family of five. Should have doubled it!

       

      Posted in Meatless mealtime | Tagged avocado, beans, tomato
    • Build-your-own: Greens and Grains Veggie Bowls

      Posted at 8:00 pm by myfoodiecall
      Feb 20th

      So I belong to this really awesome lunch group called the Taste and See. Basically the Taste and See is just a group of women  that meet once a month in someone’s home to prepare and cook incredible plant-based meals. The lunches are held from 11:00 AM- 1:00 PM, and really…we just learn from each other and eat a great meal.

      That simple. I am not sure about you, but I eat on the go WAY too much. Sitting an eating a lunch with awesome people and good conversation should be a top priority. I am working on this….

      Furthermore, the relationships that I have developed through the Taste and See have been so rewarding and to eat great food together? Bonus.

      As mentioned, this lunch group only meets once a month and we keep it simple. 11:00 AM-1:00 PM. Each menu is different, brainstormed and  decided upon a few months in advance, and then ingredients are divvied up so we can shop, and then create kitchen mayhem.

      We cook, sit, eat, leave. Good food, good conversation. Love it.

      If you live in the Charleston area, take a break and come join us. http://www.totallyfit.org/totally-fit-programs/taste-and-see/

      The point of today’s post?

      Right in line with the adult Taste and See, we felt the need to get the kids in the kitchen for their own Taste and See. Whether they want to or not. 🙂 It’s all fine if mom is eating healthy but to try to execute that on the home front? This is a whole different ballgame. Especially with the junk food forces at school and soccer shenanigans working against us. So the mission for the Kids’ Taste and See was to keep it simple, get the kids cooking, and possibly open some eyes to wholesome, plant-based foods.

      Alas, the Taste and See 2. Same deal, 11:00 AM-1:00PM, except not monthly…baby steps.

      This past Monday we had our third Taste and See 2 (woot woot), and it was fun, fast and all hands were on deck.

      On the menu? We did a “Build-your-own” Greens and Grains Veggie Bowl. Check out a few pictures from our day, and if you scroll through, you will see the actual menu further below.

      IMG_4177

      Cooking up some broccoli and cauliflower. We try to get the kids to do as much as possible, although parents are around to help and guide if need be.

      Dicing some avocado.

      Slicing some avocado.

      My little lady hard at work.

      My own little  tall lady hard at work.

      Older kids were assigned the more difficult cutting, like carrots, while the younger ones did the leafy greens.

      Older kids were assigned the more difficult cutting, like carrots, while the younger ones did the leafy greens.

      Making the peanut sauce. This one was my favorite!

      Measuring and whisking up the peanut sauce. This one was my fave!

      These were put together by the younger kids.

      These were put together by the younger kids. There was a job for everyone.

      IMG_4190

      Pick your green, pick your grain. Pretty self-explanatory. Purposely did not include brown rice in our assembly line. Why? Most kids do just fine with rice. The point is for kids to venture out and possibly explore farro…

      Really the possibilities are endless with this. We kept the options some what minimal so that we could stay within our time constraints and not have mom's buying too many ingredients.

      Really the possibilities are endless with this. We limited the options so that parents didn’t have to take out a second mortgage to afford their ingredients.

      The crew. Ready to divide and conquer.

      The crew. Ready to divide and conquer.

      Okay, so a couple of things on the pictures. There are not near as many as I would have liked for various reasons.

      For example, I had to shoot home because I forgot to bring one crucial ingredient for one of our sauces, miso paste. Womp Womp…Also regarding the pictures. Although the boys do not appear to have helped at all in the prep, it’s because while I was home getting the miso, they had been there, done that. By the time I got back with the stuff they were way beyond their kitchen duties and practicing their zip-lining skills out back of the house.

      Another thing. I kind of attacked the food when I got back so no end result Grains and Greens Veggie Bowl picture. Forgive me if I post our exact menu??

      Kids Taste and See 2-

      February 17, 2014

      Grains and Greens Bowls

      (main course)

      Choose your greens:

      • Organic Romaine Hearts (1 package, chopped)
      • Organic Spinach (1-5 oz package, chopped)

      Choose your grain:

      • Whole Wheat Couscous (cook according to package instructions)
      • Farro (cook according to package instructions)

      Choose your vegetables:

      • Broccoli (1 head, chopped and lightly cooked)
      • Cauliflower (1 head, chopped and lightly cooked)
      • Sweet potato  (2 lb. bag cooked and cubed)
      • Carrots (1 package long, chopped and lightly cooked)
      • Red peppers (2, seeds removed, and fine-chopped)
      • Cucumber (2 peeled and fine chopped)
      • Avocado (2, cubed)

      Choose your protein:

      • garbanzo beans (1 can organic)
      • black beans (1 can organic)
      • 1/2 cup sunflower seeds
      • 1/2 cup pepitas

       Sauces

      1) Ginger-sesame Sauce

      • 2 cloves garlic, minced
      • 4 tsp toasted sesame oil
      • 1 tsp fresh ginger
      • 2 tsp white miso
      • Juice of 1 lemon
      • 2 tbsp soy sauce
      • 2-4 Tbsp Honey, to taste
      • Approximately 1/4 cup both water and extra virgin olive oil (until you reach desired consistency and taste)

      Whisk together until well incorporated

      2) Peanut Sauce 

      • 6 tbsp natural smooth peanut butter (melt it a bit if too hard)
      • 2 cloves garlic, minced
      • 2-4 tsp ginger, grated
      • 2-4 tsp soy sauce, to taste
      • 2 tsp toasted sesame oil
      • Add water until you reach desired consistency

      Whisk together until well incorporated

      Dessert

      Walnut Oatmeal Date Balls

      Ingredients:

      • 12 Medjool dates, pitted
      • 2/3 cup old fashioned oats
      • 1 cup raw walnuts

      Directions:

      1. Place all ingredients into a food processor and pulse until everything is blended together and a thick batter forms
      2. Roll batter into balls and refrigerate until ready to eat

      http://www.pbfingers.com/2012/03/04/walnut-oatmeal-date-balls

      Drink

      Raspberry Zinger Iced Tea with Stevia

      • 1 box Celestial Seasonings raspberry zinger tea bags
      • Stevia

      Pour 8 cups boiling water over eight tea bags in a heat-resistant container. Steep 4 to 6 minutes and remove tea bags. If desired, add sweetener while tea is hot. Add 4 cups cold water and chill.

      Posted in Meatless mealtime, Random stuff | Tagged avocado, beans, broccoli, kids
    • Back in First Grade: A Healthy Holiday Treat.

      Posted at 8:00 pm by myfoodiecall
      Dec 20th

      So I went back to Laurel Hill. Remember when we did the Pumpkin Smoothie Challenge? Well, back for another hands on treat. This one might look familiar from a couple of weeks ago. Remember the Avocado Chocolate Pudding?

      Avocado Chocolate Pudding.  Chocolate is the perfect place for avocado to hide.

      Avocado Chocolate Pudding. Chocolate is the perfect place for avocado to hide.

      Went to Laurel Hill and used the same recipe except to give it a holiday twist we crushed peppermints as an optional topping for the Avocado Chocolate Pudding.

      Same technique that I used for my Healthy Holiday Ice Cream Sandwiches.

      Add your mints to your processor.

      Peppermints in the processor.

      Crush 'em.

      Crush ’em. Easy.

      Back to Laurel Hill…I made the “health lesson” for this visit on avocados. Good fats. Bad Fats. Easy. You know that green scares the kids :). 

      Needed to make a large batch. 19 kids means quite a few avocados.

      The original recipe calls for 2 avocados. 19 kids means quite a few avocados.

      I first had them do our sweet topping.

      All of the kids lined up and got a turn adding mints to the food processor. I especially like the Trader Joe's mints because there is no gross red dye in them. Score.

      All of the kids lined up and got a turn adding mints to the food processor. I especially like the Trader Joe’s mints because there is no gross red dye in them. Score.

      A little of that...

      We cut, we measured, we scooped. We added a little of this and we added a little of that…

      We tripled our recipe and got 22 cute little pudding cups.

      Tripling our recipe got us 22 cute little pudding cups.

      Time to test our treats.

      A little unsure....

      A little unsure….

      He  will likes this, because he is the My Foodie Call  at-home judge.

      He will like this. That I can say with certainty. And I know this because he is the My Foodie Call at-home judge.

      I think the peppermint candy topping helped seal the deal.

      I think the peppermint candy topping helped seal the deal.

      As mentioned above, I began the lesson by explaining about good fats and bad fats.

      By the end?

      Happy to say that 100% of the kids could pronounce the word “Mono-unsaturated”.

      Mission accomplished.

      ***Taking a blogging break and going on a My Foodie Call hiatus to enjoy the kids during the holiday break. See you in 2014!*** 
      Posted in Random stuff | Tagged avocado, chocolate, kids, school
    • A “Nutrition Sandwich” with a side of pickle.

      Posted at 8:00 pm by myfoodiecall
      Dec 9th
      Nutrition squashed between two slices of bread.

      Nutrition squashed between two slices of bread.

      I am definitely a peanut butter banana sandwich kind of girl.

      Yet, I do love a good  veggie, crunchy, with a little bit of creamy sandwich (does that description make any sense?)

      Well it will in a second.

      Here is what I used to make that super healthy sandwich above.

      • Whole wheat bread
      • Broccoli slaw
      • Cashew Mayonnaise that I made in this post (alternately, you could use hummus)
      • Cucumber
      • Tomato
      • Cheddar
      • Baby spinach
      • Avocado slices

      A closer look at the assembly.

      Start with your broccoli slaw and cashew mayo (or hummus).

      Start with your broccoli slaw and cashew mayo (or hummus).

      Add your sauce of choice.

      Add to the slaw. No measuring. I just kind of eyed this step.

      Stir it up.

      Stir it up.

      Toast your bread. Duh.

      Toast your bread. Duh.

      Spread some more cashew mayo or hummus.

      Spread some more cashew mayo or hummus on your toast.

      Add your broccoli slaw mixture.

      Add your broccoli slaw mixture.

      Thinly sliced cucumber.

      Thinly sliced cucumber.

      Next tomato.

      Next tomato.

      Cheddar.

      Cheddar. Trap those veggies in.

      Baby spinach.

      Baby spinach.

      Avocado wedges. Here is the creamy part of this awesome sandwich. Don't skip this.

      Avocado wedges. Here is the creamy part of this awesome sandwich. Don’t skip this.

      Stack. Slice.

      Stack. Slice.

      Nutrition with a side of pickle.

      Devour. A nutrition sandwich with a side of pickle.

      Posted in Salads, Soups, and Sides | Tagged avocado, cashew, whole wheat
    • Avocado Chocolate Pudding

      Posted at 8:00 pm by myfoodiecall
      Dec 4th
      Need avocado inspiration?

      Need avocado inspiration?

      Have a couple of avocados? My guess is that you could probably whip this up in less than 10 minutes. Don’t be afraid, avocados are an awesome ingredient to throw into many chocolatey baked goods.

      Except for this is a no-bake dessert.

      Which is why you can do this in less than 10 minutes. get on it.

      Avocado Chocolate Pudding 

      Ingredients:

      • 2 ripe avocados
      • 1/2 cup unsweetened cocoa powder
      • 3/4 cup agave nectar
      • 2 Tbsp almond butter (or peanut butter)
      • 1 tsp pure vanilla extract

      Directions:

      Place all the ingredients in your food processor and process until smooth, stoping every so often to scrape the sides of the processing bowl when needed. Scoop into small bowls or ramekins. Can be eaten right away, but I think it tastes best when it is chilled for a few hours.

      You can add a drop or two of peppermint extract too if you want a minty pudding.

      You could also add a drop or two of peppermint extract if you want a minty pudding.

      Posted in Desserts, Snacks | Tagged avocado
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      • Small changes…Eat what’s in season.
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