Rainbow Pasta Salad via A Beautiful Mess
Sun-Dried Tomato Cilantro Hummus, via A Beautiful Mess
Avocado salad three ways, via A Beautiful Mess:
Tuna Avocado Salad: mix together cooked (canned) tuna with sweet pickles, lime juice and a little chopped cilantro. Sprinkle with just a pinch of salt and pepper before serving.
Watermelon Avocado Salad: mix together cubed watermelon, feta or other crumbly cheese, and a little chopped cilantro. Sprinkle with a pinch of salt before serving. For a sweeter version you could use mint instead of cilantro.
Black Bean Salsa Avocado Salad: mix together cooked black beans, chopped tomato, chopped onion, lime juice and a little chopped cilantro. Sprinkle with a little garlic salt just before serving.
How to make pickles via A Beautiful Mess:
Slice up your veggies and place in a glass jar. I like to use cucumbers for classic pickles but really you can pickle just about anything. Try root vegetables like radishes and carrots. Place slices veggies in the jar and add a few peppercorns and dill sprigs.
In a bowl combine 1 cup water, 1 cup white vinegar, 2 teaspoons salt and 1 tablespoon sugar. Stir to dissolve. Pour into your veggie filled jar(s). Seal and leave in the refrigerator overnight. These will be ready the next morning and can last up to a month. The longer they set the softer and more… uh… pickled they will get. So if you like a little crisp to your pickle don’t wait too long.
10 Healthy Sweet Potato Recipes!
For a humble root vegetable, the sweet potato sure does have a lot going for it. The orange tuber packs 438% of your daily value of infection-fighting vitamin A and, like carrots, sweet potatoes are a major source of skin-protecting beta-carotene. While bananas are often touted as the go-to source of potassium, a medium sweet potato has 28% more potassium than a banana. (The mineral helps your body absorb fluids to replace sweat losses.)
Whether sweet potatoes only enter your kitchen on Thanksgiving or they have a regular spot in your cooking rotation, you could probably use more delicious ways to prepare them. Here are 10 recipes for dishes from fries to soup—each with about 300 calories or less.
Smashed Chickpea & Avocado Salad Sandwich from Two Peas & Their Pod
1 (15 oz) can chickpeas
1 large ripe avocado
1/4 cup fresh cilantro, chopped
Juice from 1 lime
black pepper, to taste
8 slices whole wheat bread, toasted
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins by rolling each bean in between your thumb and pointer finger (optional).
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro and lime juice. Season with pepper, to taste. Spread salad on toasted bread.
Yield: 4 sandwiches.
Nutrition Information (per sandwich): 352 calories; 11 g. fat; 0 mg. cholesterol; 621 mg. sodium; 56.5 g. carbohydrate; 14.3 g. fiber; 14 g. protein
Result: Simple, crisp flavors with great texture. For a vegan & vegetarian sandwich option, this is one to try! This is ready in 5 minutes and surprisingly, didn’t turn that brown after a night or 2 in the fridge. A quick mix and it was great leftover. Try something new…you may like it. Besides, it sure to keep you full with all that fiber (over 14 grams!), healthy fat, and protein!