So what do you do with 5 ripe avocados? Make some quacamole of course! We are so lucky to live in Southern California, where the avocados are fresh and never frozen because they are so local!
This afternoon I made a batch using ingredients from the farm, including lots of chopped green onion, chopped cilantro, 1 small jalepeno pepper (chopped), Tbsp lime juice (fresh is best), and then sprinkle with chili powder and salt to taste (I'd also add tomatoe if I had one on hand).
For lunch I served a big scoopful with some cannelini beans (we always have a cooked batch of beans in the fridge to use in salads and meals during the week), and tortilla chips. That's my idea of a healthy lunch!
A quick meal plan this week, nothing crazy since after all, it's Mother's Day Weekend! : )
Sunday: Pasta with Broccoli rape. First boil the broccoli rape for about 25 min, scoop out then saute in approx 1/3 cup olive oil and 4 garlic cloves, with about 1/2 cup tomatoe sauce. Serve over pasta.
Monday: Vegetable stir fry
Tuesday: Vegetarian Reubens with Russian Dressing
with cannelli beans (one of our favorite meals since eating vegetarian)
Wednesday: Salmon and cous cous with sauteed greens
Thursday: Vege burgers and salad
Friday: Pizza night! (Homemade pizza with leftover veges)
No comments:
Post a Comment