Tag Archive for Avocado

Black Rice with Cilantro

You all have heard about my friend Kayla by now. She’s my taste-tester friend (and an amazing local jazz singer) who I also work out with. On occasion, we will go for a run and then treat ourselves to the most incredible lunch in Atlanta at Breadwinner Cafe. Any time we eat there, Kayla orders their black rice salad. I had never seen or heard of black rice before Breadwinner.  Eventually, she convinced me to try the black rice salad and I have to say that it was AH-MAZING!!! Since I’m always looking a cooking challenge, I decided to try and make black rice with cilantro. It is by no means a substitute to Breadwinner’s black rice salad, but it’s an amazing dish you can make at home!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  30 min. 


1 c. black rice

3 roma tomatoes, diced 

2 fresh jalapeños, diced

1 avocado, cut into cubes

1 bunch fresh cilantro

4 limes

1/2 tsp. cumin

1/2 tsp. salt

Preparing Black Rice with Cilantro:

Cook the rice according to directions. While the rice is cooking, dice your tomatoes, jalapeños, and cut your avocado. Put them in a bowl. Add fresh cilantro (no set quantity on this, it’s all about taste), the juice of 4 limes. Add the cooked rice, cumin and salt. Mix well. Chill. 

Spicy Black Rice


Roasted Tomatillo and Lobster Salad

When Denise and I made our video on How to Kill a Lobster Humanely, I had the pleasure of eating the lobsters since Denise won’t touch them, let alone eat them. I still laugh out loud every time I think of her jumping out of her skin about Thelma and Louise.

After eating some of the freshly steam lobster, I saved the rest for my husband to enjoy with me. We ended up with a daytime meal, so I made this tasty and light salad to enjoy the perfectly decadent lobster. Oh so good!

I blended these perfect lobsters with some Roasted Tomatillo Salsa I had just made and had leftover too. Yum!

Level of Difficulty: Moderate
Time Required: Prep and Cook Time – 40min


3 tomatillos

1 onions

1/2 bunch of cilantro

1/2 large poblano pepper

3 cloves of garlic

2 medium lobsters

juice of 2 limes

1/4 cup Greek yogurt


2 avocados

Salt and Pepper

Special Equipment and Other Items Needed:

Steam basket

Preparing Roasted Tomatillo and Lobster Salad:

Make the tomatillo and poblano salsa according to the recipe in the link above. For this amount of lobster, I would cut the recipe in half which is what is indicated in the quantities above.

Steam the lobster and remove from the shell as described in the video. Simple and easy. Just takes a few minutes…if Denise is not in your kitchen freaking out!

Mix the tomatillo salsa, yogurt and juice of one lime. Taste. Add salt and pepper as needed.

Add in the lobster and stir gently to combine.

Plate with fresh spinach tossed with salt and pepper and the juice of the other lime.

Cut an avocado and add to the side. Top with the lobster and tomatillo salsa mixture.


lobster salad with tomatillo


Kale Caesar Salad with Polenta Croutons

Kale Caesar Salad with Polenta Croutons

We all know that kale is the latest rage and is now considered a “superfood”. The first place I ever had a kale salad was at Houston’s. A friend of mine who doesn’t typically eat “leafy greens” said it was fantastic and recommended it to me. She wasn’t kidding! Ever since then, I have typically ordered a kale salad when I have gone out to eat. I was at Marlow’s Tavern recently and ordered their kale caesar salad with grilled chicken. It was outstanding! It came with chopped boiled eggs. Interesting twist, I thought. A few days later, I was eating with some friends at Garrisons. I ordered their caesar salad and it came with delicious polenta croutons. My brain went into overdrive and I decided to try to combine the concepts of these three salads into one. What I came up with is pretty awesome, if I do say so myself!

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 45  min. plus an hour to cool


For the salad:

kale ( I use the mix from Costco)

hard boiled eggs, chopped

Caesar dressing (I use Girard’s Light Caesar)

Shredded parmesan


Tomato, chopped

For the Polenta:

3 c. water

1 1/2 c. yellow cornmeal

1 1/2 tsp. cayenne pepper

2 tsp. salt

2. tsp. olive oil

1/8 tsp. fresh cracked pepper

1/3 c. shredded parmesan

Preparing Kale Caesar Salad with Polenta Croutons:

Before you make the salad, you need to make the polenta. Here’s how: Put water in a medium saucepan and bring to a boil. Reduce heat to low and pour in the cornmeal, stirring constantly. Simmer, stirring often until thickened, about 6-8 minutes. Remove from heat. Stir in the cayenne pepper, salt, olive oil and pepper. Spray an 8×8 baking pan with non-stick cooking spray. Pour the polenta into the pan and spread it evenly. Sprinkle with parmesan cheese. Let cool. (After it is no longer warm to the touch, I put it in the refrigerator from about 15 minutes).

Polenta Croutons

Preheat oven to 450 Degrees. Line a baking sheet with parchment paper. Remove polenta from refrigerator and cut into small squares. Place the squares on the parchment paper and bake for 20 minutes. Using tongs, flip the polenta and bake for an additional 15 minutes, or until polenta is crisp and evenly brown on all sides. 

Polenta Croutons

Once the polenta croutons are ready, grab a bowl and put in desired amounts of kale, eggs, and dressing. Mix well and plate the salad. Add tomato, avocado, cheese and croutons!

Kale Caesar Salad with Polenta Croutons

Important Tips:

Make sure your polenta is really cool before cutting and baking it. 

Meal Ideas:

Add a piece of grilled chicken if you’re wanting to add some protein!


Egg Cooked in Avocado

I’m sure you’ve seen it all over facebook and Pinterest. Those pictures of an egg cooked in an avocado. I’m not sure where it started but I decided I wanted to try it! I love avocados and I love eggs so cooking an egg inside an avocado seems like a great idea!!

This is how mine turned out. Not bad for a first try.

egg baked inside avocado

How to make an egg cooked in avocado

To make it, I just cut open an avocado and removed the pit (follow the link to see how if you are not sure because there is a BEST way to cut an avocado).

Then, using a spoon, I gently made the opening a little bit larger so an egg would fit.  I just ate what I scooped out! No harm in a little snack. I then sliced a tiny spot on the bottom of the skin so the avocado would lie flat while it cooked.

I cracked the egg into a small bowl and gently poured it into the avocado opening, sprinkled with salt and pepper and put in a 400 degree oven for about 8-10 minutes so the yolk was still runny.

It was DELICIOUS!! I loved it and will definitely make this more and more often! It would have been fantastic spread all over a piece of whole grain toast. Yumm!!

The facebook pictures usually show up as this being able to burn belly fat. I am making no claims about that but if it is a perk of eating it, fantastic!!

How to make homemade guacamole

how to make guacamole

Ever ordered the guacamole at a restaurant that makes it fresh, right at your table? I know that may be a bit cheesy, but man is it good!! There is a reason – guac must be fresh to be good and what’s more fresh than made right then? Anything you buy at a store has to have way too many preservatives to keep the avocados green.

Like so many recipes, guacamole is one of those ones that you can make 1000 ways. This recipe will give you the basics, but as we’ve said before, make it – taste it – change it – make it yours!! God created each of us differently for a reason!

Level of Difficulty: Easy

Time Required: Prep Time – 10-20 min

Some Potential Ingredients:

4 ripe avocados
Juice of 2 -3 limes
Salt to taste
1/2 t cumin and/or cayenne and/or chili powder
1/2 onion, diced (red, Spanish, Vidalia, yellow – your choice)
2-3 medium sized tomatoes, diced
Pick your pepper (jalapeno, habanero, scotch bonnet, etc) and pick your amount, finely diced (see how to cut a pepper)
1/4 – 1/2 cup chopped cilantro
1 -2 cloves garlic, minced
Tabasco or other hot sauce

Making Homemade Guacamole:

how to make guacamole

Chop all your ingredients except the avocado.

how to make guacamole

When they are all ready, prepare the avocados. Place in a non-reactive bowl and add the lime juice and make sure all the avocado is coated. Add the salt and cumin and gently mash the avocados using a back of a fork. Give it a quick taste and see if it needs any more salt.

Now comes the fun part. Add all the other ingredients but not all of each of them. Just add bits and pieces, fold them in and taste it as you go. You’ll come to find the mix that you like.

Serve with tortilla chips.

The world is your oyster when it comes to varying this recipe.

My selections: 1/2 red onion, 3 tomatoes, cumin and chili powder, 1/2 cup cilantro, 3 limes, 1 clove of garlic, 1 jalapeno pepper, 3 dashes tabasco

What is your favorite mix? Let us know by leaving a comment!

Got Leftovers?:

Add a bit more lime juice on top. Place some plastic wrap directly on top of the remaining guac not just over the top of the bowl. Seal tightly. It won’t last but a day or two so eat it soon.

Tomato and Avocado Salad

This tomato and avocado salad is quick, easy, and refreshing. It’s a perfect salad all by itself or as a topping for piece of broiled fish. I made this and served it as a nice and cool component to my Spicy Shrimp and Coconut Rice meal.

Finely dice 1/2 of a red onion. If you want a bit more spice, add a diced jalapeño too.  Place in a bowl with 2-3T red wine vinegar. Let them sit there for a bit and it will take some of the bite out of the onions. Dice 2-3 tomatoes. Salt them. Add on top of the onions in the bowl but don’t stir yet.

what to do with avocados

Add a handful of chopped cilantro and the juice of a lime. Set aside until ready to serve. When ready, add 2 diced avocados. If you need a reminder on the best way to dice an avocado, check out this post. Top with the juice of another lime. Salt and pepper to taste. Gently stir the ingredients together and serve!




How to Cut an Avocado

This is the quickest, easiest and most mess-free method of cutting an avocado. Let us know what you think!


Cut around the avocado on a line through the top


Cut all the way around


Twist and pull the two sides apart

How to cut an avocado

Smack a heavy knife into the seed

Haas Avocado

Twist the knife and remove the seed


Use a paring knife to cut either slices or dices through the flesh but not through the skin


For this recipe, we use a medium dice


Scoop out the flesh with a spoon and Voila!

Remember to put lime juice on right after you scoop it out to help prevent the avocado turning brown.