I am a huge fan of avocados. I’m a millennial that lives in California, of course I am! Haha! No matter your age or where you live, if you love this creamy green fruit as much as I do, allow me to give you a virtual high five!
And finally, it is the reason my favorite green dip exists. Without avocados, there would be no guacamole! And a world without guacamole would be tragic!
Guacamole is delicious as a dip, a topper of tacos and a must-have addition to burritos. Yes, I know, guac is extra! 🙂 But not if you make your own at home!
While I love a traditional, no frills guacamole, I also love to put fun twists on the dip. Chipotle Bacon Guacamole is perfect for the bacon enthusiast. Peach Strawberry Guacamole is a fun, sweet, summery twist on the dip. But my all-time favorite guacamole recipe has to be this Grilled Pineapple Tomatillo Guacamole.
I’ve been making this recipe since 2012 and I have to say, it’s always a hit at parties! The sweet and smokey grilled pineapple, tomatillos and jalapeños add so much flavor to this delicious guacamole recipe.
It’s great with chips for dipping, or for a healthy option, serve it with mini peppers or sliced bell peppers!
Kimchi is seasoned, fermented cabbage, commonly served at Korean restaurants and found in Asian grocery stores. We love kimchi around our house! We eat it as a snack straight out of the fridge and love adding it to recipes.
A lot of kimchi contains anchovy paste or fish sauce, making it not suitable for a vegetarian or vegan diet. To make Vegan Kimchi Fried Rice, I started searching for Vegan Kimchi. Luckily, I didn’t have to look far!
All of the grocery stores I regularly shop at carry at least one brand of Vegan Kimchi. It’s typically found in the refrigerated vegan section of the grocery store, near the tofu and soy chorizo.
Try one of my all-time favorite recipes for dinner tonight! Layers of creamy polenta, Italian seasoned ground turkey & roasted cherry tomatoes make up this delicious, gluten free turkey casserole. This healthy recipe is also easy to make in under 45 minutes!
As a food blogger, it’s hard to pick your favorite recipe. Shoot, it’s hard to pick your top 10 favorite recipes, but this one is definitely in my top 10!
I originally shared this recipe on the blog in 2014 and I’ve made it at least 100 times since then! It’s so easy to toss together. I almost always have all of the ingredients on hand and Kurt and I both love it! Bonus, it’s on the healthy side, low in calories and gluten free!
I like to make it for an easy weeknight dinner, then eat the leftovers for lunch throughout the week. It seriously makes the best leftovers! But the great thing about this dish is that it also looks fancy enough to serve at a dinner party.
I made it for one of my best friends and her husband. Their response, “this is the best thing I’ve ever eaten that you’ve made”! Coming from people who have eaten dozens of my recipes over the years, I took this as a huge compliment!
A layer of creamy polenta + basil pesto + Italian seasoned turkey and veggies + roasted balsamic cherry tomatoes = a seriously scrumptious casserole! I can guarantee you this will be one of the best casserole recipes you’ve ever tried!
It’s like a Reese’s cup, turned into a cupcake! These Gluten Free Peanut Butter Chocolate Cupcakes are the best gluten free cupcakes ever! They’re moist, decadent and no one will ever guess they’re gluten free!
If you love Reese’s Cups and chocolate cake, you’re going to love this gluten free cupcake recipe! My love of Reese’s Cups is what originally inspired this recipe over 5 years ago. I’ve since made these chocolate cupcakes for several parties, birthdays and events.
No one ever believes me when I tell them they’re gluten free! They are just as moist and decadent as a traditional chocolate cupcake, but they are totally gluten free. Not only are these the best gluten free cupcakes I’ve ever had, these are the best cupcakes I’ve ever had!
Bakery style chocolate cupcakes filled with a sweet peanut butter center and topped with creamy peanut butter frosting, life doesn’t get much better my friends!
When it comes to tacos, meatless or not, you always need a great topping to finish them off. For these Avocado Tacos, I added Roasted Poblano Corn Salsa. This salsa is light, fresh and flavorful. A little drizzle of lime juice right on top and you’re good to go!
If you like your tacos on the spicier side, feel free to drizzle a little hot sauce right on top. We’re raving fans of Pico Pica in our house, so we drizzled it right on top and used it to batter the avocado.
The crispy baked avocado is so easy to make. Simply dip avocado slices in your favorite hot sauce, then in a taco seasoned cereal coating. I’ve used both Rice Chex cereal and Corn Flakes to crust the avocado and both work great!
I toss the cereal right in my NutriBullet (any blender or food processor will work!) with Homemade Taco Seasoning and blend it into a fine crumb mixture. The combination of hot sauce and taco seasoned cereal crumbs gives these baked avocado strips so much flavor!