2 ripe avocados
2 tsp fresh lemon juice
scant 1/2 tsp fine salt
1/2 C coarsely chopped cilantro, optional
1 Tbsp butter or EV coconut oil
1 tsp mustard seeds
1 small yellow onion, minced
1-2 cloves garlic, minced
1 tsp curry powder
1 pinch chili flakes
Mash peeled avocados in a bowl, add lemon juice, salt and most of the cilantro, if using.
Heat butter or coconut oil in a skillet over med-high heat. When hot, add mustard seeds. Keep a lid handy if for when the seeds start to pop. After a minute, add onion and saute about 3 minutes or until onions are translucent. Stir in garlic, curry powder and chili.
Count to 10 and remove from heat.
Stir into avocado mixture and top with remaining cilantro.
Serve warm on top of burgers or with chips or pitas.
This is a really easy recipe that my kids just love.
The substitute of beans for half of the meat makes this a cheap meal too.
Its simmers in the oven for several hours and gets served over rice or on a bun.
I usually make a coleslaw to go with it.
BBQ Pulled Pork and Beans
(recipe from Spilling the Beans Cookbook)
olive oil, for cooking
1-2 lb pork tenderloin
2 C cooked red kidney beans (or a 19 oz can), rinsed and drained
2 C cooked navy beans or white kidney beans (19 oz can), rinsed and drained
1/2 C ketchup (I used 1/4C chili sauce, 1/4C ketchup)
1/4 C maple syrup
1/4C cider vinegar (red or balsamic works too)
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp dijon or yellow mustard
2-3 garlic cloves, minced
a few shots of hot sauce
1/4 cup a favourite BBQ sauce, optional
In a dutch oven, brown pork on all sides (in a little oil, if the meat is lean.)
Add all other ingredients except the BBQ sauce and mix it up in the pan. (You may need to lift the pork up so all the sauce ingredients blend well.)
Cover and cook in a 300 degree F oven. Cook for 3-4 hours.
You can also do this in a slow cooker on low for 6-8 hours.
Skim any fat off the surface and shred pork with two forks.
Stir in BBQ sauce, if using.
Serve over rice or on a bun, sloppy joe style.
It's faster than making an epic sandwich (because sandwiches need to be epic) and leaves me full.
Sometimes I have crackers or a nice piece of bread with it.
Zucchini and Red Pepper Sautee
Serves 1 person lunch.
1/2 medium zucchini, sliced
1/2 red pepper, sliced
1-2 tsp Olive oil
3 fresh basil leaves, torn
1/2 tsp lemon zest
1-2 tsp lemon juice
1 Tbsp grated parmesan cheese
In a medium fry pan over medium, heat oil. Sautee zucchini and peppers, sprinkled with a pinch of salt and pepper, for a few minutes, or until barely softened. Stir in basil, lemon zest and lemon juice. Cook another minute. Grate parmesan cheese over the vegetables and serve.