When was the last time you were flipping through old recipes and thought to yourself “Man, I really used to love that recipe, but there is no way I would eat that now!”. Times have certainly changed. We have better nutrition science and practical experience under our belts which have made it clear that some of the ingredients that we used to consider “healthy” are anything but. Margarine, vegetable oil, granulated sugar, refined flour…I’m talking to you! Spunky Avocado’s Recipe Rehab was born out of a need to tidy up those favorite old recipes and make them healthy…again. Welcome to the first recipe in our Rehab series (we are relying on our readers here…send us those old fave recipes! Just email them to us at email@example.com).
Our first Recipe Rehab victim is a good, ol’ fashioned Read More
My kids LOVE jello! I CAN’T STAND the ingredients in jello! As most of you have probably been in a similar situation before, you can understand my feeling of total …Read More
Having been a vegetarian for the last 24 years, I have suffered through multiple pangs of wanting to devour other people’s tortilla soup. I can’t explain why, but for some reason when I see “tortilla soup” on a menu it sounds so good, minus the chicken broth, of course. So you can imagine my delight when I stumbled upon a vegan tortilla soup recipe! If you prefer to use chicken stock, you can, but we would recommend using some that you make at home from pasture-raised chickens. For our recipe, I used a homemade vegetable broth. I LOVE this broth because it is so easy, delicious, much lower in sodium than the store-bought brands and virtually free to make!
We modified the original vegan recipe by allowing raw cheddar or cheddar from grass-fed cows as a garnish. If you prefer to stick to the vegan version, Daiya is a palatable brand of vegan cheese. This soup is very easy to make and I promise your house will smell absolutely heavenly while you are cooking. Don’t skimp on the cookware, though; the cast-iron skillet or seasoned grill pan is the true secret ingredient. If you are a newbie to using cast-iron like I was, or if your pan looks like it might need to be re-seasoned, you may find this link helpful. Oh, and I learned once, when my grill was on the fritz, that you can actually char the corn tortillas (carefully with tongs) over a gas stove. Read More
Did you ever get a suggestion from someone that seemed so simple and small yet it makes you so happy every time you use it? This homemade vegetable broth is that one thing for me. I should give a huge thanks to the Pampered Chef rep (no clue now who it was) who suggested this at a party years ago.
I used to never have vegetable broth on hand when I needed it. It was always the only ingredient I was missing. It was expensive and loaded with sodium, among other undesirable things. This homemade recipe is essentially free, easy to make, always in my freezer and not laden with sodium. Problem solved! Read More
One of my favorite foods is a delicious black bean or veggie burger. But to be frank, most of my homemade veggie/black bean/quinoa/whatever burgers have been less than inspiring. Either …Read More
I have to thank my friend, Karen, for this one. She made a batch of this cereal and brought some over for me to try. Oh my goodness! Take it …Read More
Eight years ago after the birth of my middle child, Cameron, a dear friend dropped off a casserole to help make our days a little easier with a toddler and …Read More
Two items which I commonly have on hand in my freezer or fridge are roasted sweet potatoes and quinoa, both prepared my preferred ways. These two ingredients combine beautifully, along …Read More
Ninety minutes into tending to my Tower and container gardens this morning, I hit an energy slump and decided it was time to refresh and recharge with a green smoothie. …Read More
We’ve all heard of the “coolest thing since sliced bread”, but using uncooked quinoa as a crust for a quiche was a first! Not only is quinoa a complete protein, …Read More