A is for Avocado

Let me be clear- I am certainly not the poster child for healthy eating and am, in no way, an expert in nutrition.  I am, however, a lover of food and have developed an incredible passion for it.  I haven't been this way my whole life.  I've always appreciated good tasting good and grew up eating a homemade meal at the dinner table every single night (with a glass of milk).  This was a good example for me but any culinary interest I had was squashed the second I moved into residence at university.  I joined the masses who would march up the hill to the dining hall for meals and back down the hill for class.  Once I moved off campus, I lived with four roommates (all boys) and the kitchen was always a mess.  I opted for wing nights and all-you-can-eat-spaghetti whenever possible.

Once I graduated university, and until I was 30, I was spoiled rotten with a job that involved travel at least 4 months out of the year.  While "on the road", I was forced to eat three meals a day in restaurants which was great... for a while.  I was able to experience some incredible (and not so incredible) cuisine from all over Canada and the Caribbean.  I've sat in every booth at the Canso Causeway Irving Big Stop and I've ate the freshest fish-of-the-day with just-picked-mango salsa at Just Grillin' in Barbados.  I've sipped PEI moonshine and enjoyed ice cold Sands beer at the Canadian Consulate in the Bahamas.  This all sounds super glamorous (unless you've dined at an Irving Big Stop before) but the novelty does wear off and your pants size does increase.  I used to crave things like Kraft Dinner just because I could make it in a real pot and eat it out of my own bowl.  I would make coffee at home just so that I could drink it out of a mug and not a paper cup in my car.

I started to get really interested in cooking a couple of years ago when I simply got bored with what I was eating.  I knew there must be ways to be more creative with food and, although a healthier diet wasn't my initial motivation, I continue to be inspired by the endless ways to prepare and reinvent good quality meals.

Lately I have been obbbbbsessed with avocados.  Like...  obsessed obsessed.

I put that !%*# on everything!  Not only do avocados have tons of health benefits, its versatility has made it a staple in my kitchen.

Here are my three favorite (and fantastically easy) ways to use avocado:

1) As a substitution for mayo.  The avocado is the star of this quick and easy lunch.  I added a tiny bit of mustard and plain yogurt to create a smoother texture and some zip but this was creamy, tangy and no raw egg!

Avocado Egg Salad by: Two Peas and Their Pod

2)  To create different textures.  I love taking a bite and getting a perfect combination of crunch and soft.  I'm a hard taco gal and there is nothing better than hearing the crunch of the shell and some lettuce while being greeted with an ooey gooey inside.  A few pieces of diced up avocado creates a nice creamy texture and yummy taste.  If you don't love the chunks, mush the avocado up with a fork and add in a bit of plain yogurt or sour cream.  It makes a great sauce.

Cut up some avocado for your taco.  It's the perfect balance of crunch and creaminess.  

3)  To add gorgeous color and a fresh component.  To make this guacamole, I use nothing but a couple of fresh vegetables and spices.  So easy and so delicious.  It completely elevates the sandwich. 

Guacamole Grilled Cheese.  Inspired by Closet Cooking

 When choosing an avocado in the grocery store, take ripeness into consideration.  If you are planning to cut that baby open as soon as you get home, poke the tip of your nose.  Now stick out your tongue.  Just kidding.  You don't have to stick out your tongue.  Did you though?!  The outside of the avocado should have some give but also some firmness (like when you poke the tip of your nose).  

I hope these ideas inspire you to incorporate something new into your meal plan.

Getting saucy now! Getting the most flavour out of your weekend meal

I don't know about you but I've gotten into the habit of making the same food the same way over and over, week after week.  T and I make a meal plan every Saturday and go shopping for everything we need.  I like mixing things up and not having a rotation but it's hard coming up with new ideas that are easy to execute after a long day.

Lately, I've been keeping with the quick-and-easy theme but introducing new flavours (to my American readers- that's flavor) with one easy trick- sauces!  My old pal Pinterest makes coming up with new recipes a cinch.  You can search your protein and then type in ingredients you have in your pantry or fridge already.  For example, I had pork chops but was tired of my usual seasoning so I entered "best pork chop sauce" into the search bar and got this recipe for chops with a sweet & sour glaze.

Easy Sweet & Sour glaze from DamnDelicious

On Superbowl Sunday, we were heading to a friend's house and I wanted to bring along a few different flavours of wings.  I had a good rub for dry wings and a new idea for a copycat coating but wanted something saucy too.  Luckily, I found a recipe for yummy Chipotle Maple Baked Wings (so Canadian of me) that called for simple ingredients that I already had in my cupboard.

Superbowl Wing Trio w/Chipotle Maple Bacon Baked Wings (L)

My third (and favorite) sauce recipe this week is this incredibly easy and delicious Baked Honey Mustard Chicken from DamnDelicious.net.  Can you tell I'm on the verge of obsession with this recipe blog?  I wouldn't call myself a huge lover of mustard.  I put a dab on a burger now and then but it's not my go-to condiment.  I am telling you...  this recipe is so flavourful and the chicken comes out so juicy and tender.  The honey mellows out the mustard so you're left with the tang but not the bite that mustard can have.  I used regular yellow mustard in place of whole grain but used grainy dijon because that's what was in the fridge (I was fresh out of grey poupon).  The grain (wheather in the regular mustard or dijon) creates a nice texture and helps the sauce stick a bit.  Make this immediately and be sure to throw in a few extras for lunch.  The leftovers would be great chopped up in a salad or in a wrap.

Sauce for Baked Honey Mustard Chicken

The end result.  So so so yummy!

What are your favorite weeknight recipes?  Comment below and be sure to find these meals and more by following at www.pinterest.com/midtowndiaires.