CREAMY AVOCADO BOMB SAUCE

May 3, 2020 / Lyn Jones / 0 Comments

https://www.simplymaderecipes.com/creamy-avocado-bomb-sauce/

You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. On top of ground turkey tacos: cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing. Stored sealed in fridge for 5 days.


  • 1 avocado
  • 1/2 cup plain Greek yoghurt
  • 1/2 jalapeno
  • 3 garlic cloves
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  1. Gather ingredients, food processor, sealable container, knife, and cutting board.
  2. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  3. Cut lime and avocado in halves. Remove the avocado seed.
  4. Scoop the avocado from its shell in put into the food processor.
  5. Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
  6. Squeeze 1/2 lime into mix. Blend for 3 minutes.
  7. Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
  8. Blend another 1-2 minutes.
  9. Pour into a container and eat up!

 

 

STIR-FRIED BEEF AND BROCCOLI

July 2, 2017 / Lyn Jones / 0 Comments

serves 4

1/4 cup chicken broth – fat free, low salt
3 Tab dry sherry or more chk broth
1/2 cup orange juice
1 tsp grated orange peel (opt)
2 Tab soy sauce
1 Tab grated fresh ginger
1 Tab sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1/2 tsp crushed red pepper flakes
500g beef sirloin, no fat, cut into 1/4″ thick strips
2/3 cup brown rice – cooked
2 tsp veg oil
750g broccoli florets
1 bunch scallions, cut into 1/4″ diagonal slices
3 garlic cloves, chopped

1.  In a medium bowl combine first 10 ingredients. Stir to mix. Add the beef, tossing to coat evenly. Allow to marinate for 20 mins.

2.  Heat a large skillet over med-high heat, coat with 1 tsp oil then add the beef, reserving marinade. Cook, stirring constantly, for 2-3 mins, or until browned. Remove to a plate.

3.  Add remaining oil to skillet, add vegies. Cook, stirring occasionally, for 2 mins. Add 2 Tab water, then cover pan and cook 1-2 mins until broccoli is crisp-tender. Add reserved marinade then cook, stirring constantly, for 3 mins or until mixture boils and thickens slightly.

4.  Reduce heat to medium-low and return beef to the pan. Cook, stirring, for 2 mins. til heated through. Serve over the rice.

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