Smooth Guacamole with Chips

Serves 2

Ingredients

• 2 avocados

• ¼ tsp. black pepper

• ¼ tsp. onion powder

• ¾ tsp. garlic salt

• 1 tsp. apple vinegar

• 2 Tbsp. cilantro

Instructions

• Gather all of your ingredients.

• Cut the avocados in half and remove the pits.

• Blend avocado flesh in blender until smooth and creamy.

• Add black pepper, onion powder, and garlic salt to avocado. Blend until thoroughly incorporated. Blend in apple vinegar and cilantro.

• Serve in a bowl and sprinkle with red pepper flakes, then garnish with fresh cilantro.

• Serve with chips of choice!

• Enjoy!
  

Shot Glass Shrimp Appetizer With Avocado Crema Dipping Sauce

Serves 2

Shrimp Ingredients

• 6 cups water

• 1 small lemon, thinly sliced

• 1 tsp. fresh minced garlic

• 2 bay leaves

• 5 black peppercorns

• 3–4 sprigs fresh Italian parsley

• 3/4 tsp. kosher salt

• 1 pound medium to large shrimp, peeled and deveined (tails left on)

Avocado Crema

• 1/4 cup Greek yogurt

• 2 Tbsp. chopped fresh cilantro, or more to taste 

• 2 to 3 avocados (ripe but not overripe) 

• Juice of 1 lime, or more to taste 

• Salt 

• About 3/4 cup milk

Instructions

• Pour water in a Dutch oven or large saucepan. Add lemon slices, garlic, bay leaves, peppercorns, parsley, and kosher salt. Heat over medium-high heat to a gentle boil.

• Reduce heat to medium and simmer for 5 minutes to allow flavors to mingle.

• Add shrimp and cook for 2-1/2 to 3 minutes, or until shrimp are pink and cooked. Remove from heat and place shrimp in a colander. Rinse under cold water.

• Refrigerate shrimp until cold and serve with cocktail sauce of your choice.

• For the avocado crema: Put the yogurt, cilantro, avocados, lime juice, and some salt in a food processor and mix until completely smooth.

• Gradually add the milk and keep blending until the desired consistency is reached (you can add more or less milk as desired).

Healthy Chicken Tacos With Avocado & Watermelon Radish

Serves 2

Ingredients

• 1 firm but ripe avocado, pitted, peeled, and cut into slices

• 2 whole boneless, skinless chicken breasts - boiled & diced into pieces.

• 4 watermelon, French or plain red radishes, halved and thinly sliced

• 1 Tbsp. lime juice

• 2 tsp. olive oil

• Kosher salt and freshly ground pepper

• shredded iceberg lettuce

• Dollop of sour cream on top

• Fresh cilantro to garnish

• 4 corn tortillas

Instructions

• Dice boiled, cooked chicken breast into cubes & set aside.

• Make the radish-avocado salad mixture - add together the radish slices, avocado slices & shredded lettuce as desired.

• Gently mix in the lime juice and the olive oil and season with salt and pepper.

• To assemble, fill the tortillas with the chicken and top with the avocado & radish salad.

• Add a dollop of sour cream on top & garnish with cilantro.

• Serve immediately.
  

Green Vegan Avocado Burger

Avocado Burger Bun Ingredients

• 4 large avocados

• 1/4 cup of yellow pepper

• 1/2 cup of red cabbage - pickled

• 1/8 Tbsp. sesame seeds

• spinach or butter lettuce - optional

Green Heaven’s Green Burger Patty Ingredients

• 2 cups frozen peas

• 5 oz frozen or fresh kale

• 1/2 broccoli (about 7 oz), cut into florets

• 1 celery stalk, chopped

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 cup rolled oats (if gluten-free, select a certified brand)

• 1 cup breadcrumbs (gluten-free or regular - depending on preference)

Green Burger Patty Instructions

Get started with the green burger patty, first. Make it from Green Heaven, here.

Preparing Your Green Burger

• Slice avocados in half, length-wise.

• Remove seed.

• Peel away the skin from the avocado halves.

• Lay the selected halves face down and then sprinkle with sesame seeds (about 1/8 tsp each). Gently press the seeds into the surface of the avocado flesh so that they remain in place.

• Slice strips of yellow peppers and place on bun.

• Add lettuce.

• Add picked cabbage (we like this quick recipe from Jessica In The Kitchen).

• Place green burger patty on top & add the second bun!

  Can you say burger, bun & done?

Green Vegetable Vegan Salad with Beet Meatballs

Green Vegetable Vegan Salad Ingredients

• 2 handfuls of fresh greens (spinach, arugula, you decide!)

• 1/2 cucumber sliced

• 1 tsp. of tahini sauce

• 1/2 can of garbanzo beans drained and rinsed

• 1 avocado mashed

Clean Green Simple’s Beet Meatball Ingredients

• 3.5 cups shredded beets about 3 beets

• 1 onion diced

• 1 can black beans drained and rinsed

• 1/4 fresh parsley or 1/2 cup wilted spinach

• 1 tsp. salt

• 1/2 tsp. fennel optional

• 1/4 tsp. white pepper

• 1/2 tsp. cumin

• 1/2 tsp garlic powder

• 1/2 tsp. onion powder

• 1 1/2 cups brown rice flour or any other flour

• 1 Tbsp. oil plus more for sautéing

Instructions

• Combine all salad ingredients together & toss - set aside.

• Combine all beet ingredients except flour in a large bowl.

  • Blend with a stick blender or food processor until very smooth.

  • Add flour 1/2 cup at a time until the mixture is thick enough to form into balls or patties - it will get more stable after it cooks, it just needs to be firm enough to maintain its shape while you cook it.

  • Shape mixture into small balls or patties and sauté in oil in a skillet over medium high heat until evenly browned on all sides and heated throughout. Serve immediately.

• Mash avocado & place on top of salad

• Drizzle tahini sauce on top - voila!