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Tomato and Cucumber Avocado Toast

It was my turn to make the meal plan for our monthly 5 day clean eating jump start last month. I had several recipes that I was excited about including but was struggling to find some meat free or vegetarian recipes to include for the Friday. Honestly it was a good excuse for me to lay off the meat sources of protein. I think we all have certain recipes and foods that we gravitate toward and my meal plans tend to be a bit meat heavy lol. But hey, that’s why we take turns. Each one of us has different tastes and opinions and by changing it up, we are always trying something new!

I came across an avocado toast recipe on Pinterest and while it was not one of my typical recipe choices, I decided to save it. When I actually got around to making a version of it, I added my own changes and worked with ingredients I wanted to use and OH.MY.GOODNESS. So easy and sooooo good. I ended up skipping the dinner in the meal plan for that night and made it again. And then I ate it Saturday too. You just really can’t beat how simple it was as well as flavorful. Give it a try and see what you think!

Tomato and Cucumber Avocado Toast

Tomato and Cucumber Avocado Toast

Ingredients:

1.) Wasa Crackers (I just used the multi grain package)

2.) Hummus (I used Sabra brand Roasted Red Pepper)

3.) Cucumber slices

4.) Guacamole (I used Wholly Guacamole)

5.) Cherry Tomatoes cut in half

Directions:

Just layer each item as listed in the ingredients: wasa cracker, layer of hummus, layer cucumbers, layer I feel guacamole, and some cherry tomatoes on top.

See! It really was that easy. And you could really change the flavors up if you wanted. There are different flavor options available for several of the ingredients.

An here is the original recipe

Tomato and Cucumber Avocado Toast

21 Day Fix:

While I did not measure this out for 21 Day Fix equivalents at the time, I think it is possible to do! You would count your wasa crackers and hummus as yellow, the veggies as green, and the guacamole as blue.

Disclaimer: This blog contains affiliate ads where should you purchase through them I may receive a small commission (at no cost to you). Thank you so much, that is how I keep this blog up and running!

Jenn Fehrenbacher

Bacon Avocado Tuna Salad

Have you ever had a type of food that you really want to be able to use and like, but just can’t seem to find a way to do it? Randomly, I feel that way about canned tuna. It’s not that I crave it or anything like that. It just seems so simple and easy to use that I feel like I would like to be able to use it (and enjoy it) in a pinch. It would be so easy when in a hurry to just open a can and have some sort of meal.

And you’re probably thinking….Jenn, eat regualar tuna salad. Super easy, right? Well…not so super easy here. I have a child severely allergic to eggs and just have not found a mayo replacement yet that I want to use. (I attempted to make coconut cream mayo. It was a complete kitchen fail for me). I have something in the back of my mind for tuna salad using avocado but have not quite gotten it down yet.

Here is what I did come up with in a stroke of genius one day. (I’m exaggerating on the genius part…my recipes from from quick “aha moments” because honestly I just make up what I do!). I had made some bacon previously and thought what isn’t good with bacon and avocado?  And that is why I decided to try tuna with it. What could it hurt?  This ended up being a tasty meal that was filling and easy to throw together. So easy…that I’m going to add it to my list of 21 Day Fix 5 Minute Meals. Bacon Avocado Tuna Salad sounds tasty right?

Bacon avocado tuna

*plan ahead tip: Make a lot of bacon at one time (I either use the oven or my grill) and then freeze it. It’s a really easy way to always have some bacon around to toss in recipes quickly without having to cook it right then.

Bacon avocado tuna Salad

Bacon Avocado Tuna Salad

Ingredients:

1.) 1 can of tuna in water

2.) 1/4 avocado chopped

3.) some bacon crumbles

4.) chopped Jalepeno (mild or tamed for me anyway) (approx 1/4 cup)

5.) diced onion (approx 1/4 cup)

6.) diced tomato (approx 1/2 cup)

7.) lime juice

Directions:

Measure your portions out using your 21 Day Fix containers and mix them together.  Add a little lime juice for an extra kick. You choose how much of each item you want to portion out.

Bacon avocado tuna

 

I like this recipe because it truly is a super simple mix together recipe.  And it is very easy to measure out with your containers.  No guesswork here like casseroles.  It is what it is.  Enjoy!

Bacon avocado tuna

 

Jenn Fehrenbacher

Avocado Dip

With Memorial Day weekend here, I am thinking some of us may be facing some extra temptations this weekend (outside of the usual weekend temptations!). I feel like I can stay strong and have great willpower at my house. But, then get me out of my element and around a bunch of great food and my resolve really starts to weaken. I can’t help it!  I start out with good intentions and unless I have a plan I make silly mistakes!  There are times when I will get in a hurry and get really hungry and then mindlessly eat something unhealthy and then not even realize it until after. Does anyone else do that? It’s like after I eat said food (cookies probably), I think…wait a minute, what the heck did I just do?  And I didn’t even pay attention while I was eating it. I should have at least savored it!

So anyway…let’s go in to this weekend with a plan. Plan what you are going to eat if you have gatherings to attend that may include lots of food. Offer to bring a veggie tray is one of my top recommendations. That way you now there will always be something for you to fill up on. I also like to feel like I am getting some tasty food though too. If you are going to bring a veggie tray..why not try a different dip to bring with it?  I thought I would share this Avocado Dip recipe with you all. My sister in law shared it with us a few years ago and we LOVE it!  I especially love it right when it is freshly made. All healthy, good ingredients and easy to make too!

 

Avocado dip

 

 

Avocado Dip

Ingredients:

1.) Avocados (usually 1 or 2): peel

2.) Bag of Frozen Peas (I use the kind you steam in the bag): cook

3.) Franks Hot Sauce (to taste)

4.) Lemon Juice (a few squirts)

5.) Optional Flavorings: salt, pepper, garlic

 

Directions:

Combine all ingredients and blend until desired consistency.

You can use an immersion blender (what u use), blender, or food processor.

 

Variations:

There are several variations you can use for this recipe. Feel free to experiment!

We LOVE it using white beans instead of peas.

**Storage Tip: Avocado turns brown after time when it is exposed to air. To keep your dip from turning brown right away, make sure to add the lemon juice, but also place a layer of plastic wrap directly touching and covering the dip and then place your lid on the top and refrigerate. It helps!

For more information on using Avocado, check this out!

21 Day Fix containers used: Keep in mind that 1/4 Avocado is one blue container and measure accordingly

blue, green (peas)

blue, yellow (beans)

Avocado dip

 

As far as using Franks Hot Sauce and the 21 Day Fix: it is such a small amount and I am personally ok with the amount of these particular ingredients as a part of my 21 Day Fix.

 

 

 

 

 

 

 

 

 

 

 

 

 

Jenn Fehrenbacher

All About Avocado: My Tips & Tricks

I’m pretty sure avocado has to be one of my favorite additions to a meal. I add some any time I can. Most of my meals actually consist of meat, vegetables, and some avocado. Plain and simple meals are the way to go for me or else I won’t stick with it!  I have learned some useful information over the last few years about avocados that I would like to share. I am going to tell you how I purchase, cut, and store them. This is one food where it makes a BIG difference!  You don’t want them turning brown so fast and no wasting these babies (they aren’t cheap!).

 

Want to turn your avocado into dessert? Try this recipe.

avocado

 

 

Avocado

All about Avocado: My Tips and Tricks

1.) Purchasing

I buy them by the bag at my local Sams. I am pretty picky about what I will buy. There are several on the bag and I don’t want them going bad before I eat them. I give them a small squeeze. What I’m looking for is a bag where almost all of the avocados are not ripened not ready to eat and maybe 1 or 2 that are ready. What I mean by ready, is that they are just the tiniest bit soft, just a little give when I press them. If they are all super soft, I will not buy them. If they are all super hard, I won’t always buy them.   When I get them home, I keep them in the refrigerator. This may be right or wrong, I don’t know and don’t care. It seems like it extends the life of them.

 

Avocado

 

2.) Cutting

First, I cut the avocado in 1/2. I place my knife lengthwise and press until I get resistance at the seed and then just follow that the whole way around.  I pull it apart so that I have 2 separate pieces. I then cut one side in 1/2 again (so that I’m eating /4 of avocado). I hold the 1/4 in my hand and take my knife with the other and make crisscross cuts in the avocado while in the peel. Then, I take a spoon and scoop it out onto my plate. Easy!  If the avocado is not ready..the spoon won’t get it out by the way (and they really don’t taste good when they are super hard anyway).

Avocado

3.) Storage

The big deal with an avocado is preventing it from turning brown to fast. More air on the OPEN ( non peel side) portion = brown.   What I have found helps more than anything is placing some type of barrier right up against the green part. I use plastic wrap and it works well for me. I put it over my unused 1/2 and put it back in the fridge.    It isn’t perfect, but it really slows the browning process. Also, if I ever make an avocado dip, I put it in whatever storage container and press plastic wrap directly onto the dip and then put the lid on. It helps!

Avocado

If I want to bring some avocado in my lunch, I do the same thing. I do precut it so that I don’t have to deal with that. And then, I just place the wrap over it and put it in my to go lunch.

Avocado

 

FYI: if you have avocado that is not ready yet, you can speed up the ripening process. Just take it out of the fridge and place in a brown paper bag on your counter. Usually I have 1 avocado from my bag that I am eating and then I place 1 un ripe avocado inn a bag so that it will be ripe when I am ready for it.

Avocado

 

Jenn Fehrenbacher

Paleo Canadian Bacon Roll Ups

If you haven’t figured it out yet, I don’t really “cook.” I just sort of put together food and go for it. No crazy ingredients that I will never use again. No fancy foods that my family won’t eat. Plain Jane around here. Seems like our diet around here is basically Paleo. I stumbled across Paleo eating while trying to cook for our family with so many food allergy restrictions (but, that’s a story for another day).

This is one of my favorite throw together snacks or small meals (depending on how many I eat:) I created this one during my fourth pregnancy and loved it simplicity. No matter how hectic a day may be, I can always toss this one together and enjoy. (Now..I may have been a little sneaky and added a bit of cream cheese on my roll ups during that final trimester…oops)

Paleo Canadian bacon roll ups

Here it goes:

Paleo Canadian Bacon Roll Ups

1. Canadian Bacon slices (uncured, no nitrates added)…this was an awesome find at our SAMs club!
2. Bell pepper, sliced into strips
3. 1/4 avocado, sliced into strips

Paleo Canadian bacon roll ups

Directions:
Heat the Canadian Bacon for approximately 30 seconds in microwave (I like it warm, but be careful not to explode it in there)
Lay slices flat and add 1 strip each of pepper and avocado
Roll it up (kind of like a taco shell)
Done…enjoy!

21 Day Fix: red, green, blue

Paleo Canadian bacon roll ups

 

Jenn Fehrenbacher