Tag Archives: avocado

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

A Nutritionist Reveals 10 Best Natural Foods for Dewy, Glowing Skin

If no makeup and no filter are your skin goals, Toronto-based integrative nutritionist and Good Goddess founder Natasha Geddes needs to be on your radar. This former fashion buyer and stylist to the stars, turned her laser focus to healthy eating after the birth of her son and daughter. She became passionate about quality ingredients, the power of supplements and, along the way, created an in-demand brand with a celebrity following. Here are 10 of her go-to foods for luminous skin that will help you get your glow on!

1. Wild-Caught Salmon

While Natasha likes to eat a plant-based diet as much as possible, she does make an exception when wild salmon is on the menu. It’s packed with vitamin E and Omega 3s – key players in reducing inflammation – plus a tongue-twister secret weapon: astaxanthin (pronounced asta-zan-thin). “This is a type of carotenoid and natural red pigment derived from algae,” says Natasha. “Astaxanthin helps skin maintain optimum moisture levels and has been proven to protect cells from UV damage.”


Get the recipe for Wheat Berry Bowl with Salmon and Miso Sauce

2. Avocado

Once relegated solely to taco night, this nutrient-dense fruit is now a menu powerhouse (avocado toast, anyone?). “Avocados are one of my favourite things,” says Natasha. “Full of healthy fats, they’re not only deliciously creamy, they also really pamper skin with antioxidants that brighten and hydrate. They are loaded with vitamin E, nature’s amazing moisturizer, and contain a natural sunblock that, like wild salmon, helps protect skin against UV rays – win win!”

3. Sweet Potato

Natasha remedies dry and dull looking complexions with this colourful superfood. A mashup of nutrients, the sweet potato is super skin-friendly thanks to beta carotene, the powerhouse antioxidant that converts to vitamin A when consumed. “Vitamin A promotes cell production and turnover so skin looks luminous – it’s sort of like the food version of retinol, which leaves skin supple and dewy. Use it to make fries, or swap out your avocado toast’s bread with a slice of baked sweet potato.”


Get the recipe for Sweet Potato Toast with Avocado and Sprouts

4. Cashews

Natasha rates most nuts as skin boosters – she’s especially fond of omega 3-rich Brazil nuts and how they promote skin elasticity – but her go-to for clear skin is the cashew. “It is the acne-fighting nut! Full of selenium, vitamin E and zinc, cashews reduce inflammation, promote cell growth and help renew damaged areas of the skin.” However, not all nuts are created equal when it comes to breakouts: Avoid peanuts, as they contain androgen, which speeds up sebum production and can worsen acne.

5. Bone Broth

This popular elixir is made by boiling bones to extract minerals, collagen (a key player in skin elasticity) and amino acids, which are the building blocks of proteins. Note: when protein levels are low, premature sagging and wrinkling can occur. One of the broth’s noteworthy amino acids is glutamine, which helps heal the intestinal barrier for optimal gut health. Natasha says, “I truly believe that great gut health equals healthier-looking skin.” She suggests adding greens to bone broth for a healthy light meal.


Get the recipe for Immune-Boosting Bone Broth, Chicken and Vegetable Soup

6. Cantaloupe

This sweet treat is the skin’s multi-tasker thanks to a dynamic combo of vitamins A and C. On its own, vitamin A keeps sebum production and cell turnover humming along so skin glows; double it up with vitamin C and you’ll double down on collagen formation, which contributes to smooth, firm-looking skin. “Vitamin C is necessary to build collagen. Just one cup of cantaloupe contains 97% of the recommended daily dosage.”

7. Blueberries

If you’re worried about broken capillaries, this berry is for you. Its point of difference is a mix of phytochemicals, including bioflavonoids, which help strengthen blood vessels so they’re less susceptible to breaking. “While everyone can benefit from blueberries, I highly recommend them to those with fair and sensitive skin.”


Get the recipe for this Antioxidant-Rich Green Tea and Blueberry Smoothie

8. Beets

Think of beets – whether juiced, steamed, roasted or raw – as the food version of wrinkle cream. “They are the anti-aging veggie!” says Natasha. “Packed with high concentrations of antioxidants, carotenoids, folate, fiber, iron, manganese, potassium and vitamin C, beets can actually decrease the depth and severity of wrinkles. The results are remarkable.”

9. Dairy-Free Coconut Yogurt

When Natasha was developing Good Goddess’s Coconut Cloud Yogurt, she knew that what she left out of it was just as important as what she put in. On the out list: dairy and sugar, which can weaken collagen and make skin vulnerable to wrinkles and sagging. On the in list: just two ingredients: coconut and vegan bacterial cultures. “This is a guilt-free treat that’s rich in probiotics, which get skin super glowy.”


See here for 20 Dairy-Free Foods Packed with Calcium

10. Detoxifying Water

To make the most of the day’s eight (or more) glasses, Natasha concocts her own detoxifying water. “Adding powerful boosters to water is fun and makes your H20 that much more efficient. My usuals: grass-fed collagen, lemon peels (filled with vitamin C to protect against free radicals), mint (fresh flavour plus nutrients) and a few slices of jalapeño (hello vitamin C and B6!). Collagen is the most abundant protein in our bodies, and it promotes skin elasticity. As we age, we lose it, so it’s important to supplement whenever we can.”

Looking for more ways to eat your way to a fabulous complexion? Be sure to avoid these 14 Worst Foods For Your Skin!

These Chocolate Avocado Keto Cookies Are Healthy Enough for Breakfast 

A decadent, delicious breakfast cookie is the ultimate grab-and-go morning meal. But these are far from normal cookies. These keto-powered baked goods only have 3.2 net grams of carbs, along with a super, secret ingredient: avocado. The ketogenic diet is all about eating tons of fat, and these cookies really deliver, helping to fuel you with good, clean fats. Eating lots of healthy fat, especially in the morning, regulates blood sugar, keeps insulin levels low and promotes fat burning and loss. So, basically you’re eating a nutritious cookie that helps you lose weight – can you think of anything better?!

Chocolate Avocado Keto Breakfast Cookies

Prep Time: 5 minutes
Bake Time: 10 minutes
Total Time: 15 minutes
Servings: 8 cookies

Ingredients:
2 small ripe avocados
2 large eggs
½ cup almond flour
⅓ cup raw cacao
⅓ cup erythritol or monk fruit sweetener
½ tsp baking soda
⅛ tsp sea salt
¼ cup cacao nibs or stevia sweetened chocolate chips
2 Tbsp shredded coconut, to use as garnish

Directions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Peel the avocado, place it in the bowl and mash it until smooth.
3. Add in the almond flour, raw cacao, sweetener, baking soda and sea salt and combine all ingredients. Whisk in the eggs.
4. Fold in the cacao nibs. Don’t be alarmed if the batter does not resemble traditional cookie dough, it will be fudgier.

5. Scoop about 1 ½ Tbsp of batter onto the baking sheet to make one cookie and lightly flatten with your hand or a spoon. Leave quite a bit of space between the cookies, since they spread.
6. Top with shredded coconut to garnish.
7. Bake for 10-12 minutes and allow to cool for a few minutes before digging in.

For more healthy low-carb recipes to keep on hand, check out these 20 Easy Keto Dinners to Make Right Now and 14 Keto-Friendly Snacks That Are Super Simple to Make.

Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.

888_grapefruit-and-pistachio-avocado-salad

Ingredients:
(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

Directions:
1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

See more from hot for food on their YouTube channel.

Avocado Toast with Poached Eggs: 1 Dish, 2 Ways

Breakfast for dinner just got a whole lot tastier. When I was a kid, there was nothing more exciting than the novelty of having pancakes for dinner. I still get a thrill out of indulging in the occasional meal swap, only now I do it in the form of avocado toast with poached eggs.

888_avocado-toast-both

I topped one with seasonal, peppery pea shoots, and the other with salty prosciutto. But the real key here is to get a super-ripe avocado that slashes the need for any added butter, and a soft-poached egg that oozes with the slightest pierce of a fork. It’s a simple meal, sure, but when stacked high with all these goodies, it feels quite fancy. And there’s absolutely nothing childish about that.

Cook Time: 4 minutes
Total Time: 15 minutes
Serves: 1

Avocado Toast Poached Eggs Proscuitto

Avocado Toast with Poached Eggs & Prosciutto

Ingredients:
1/2 avocado, mashed
2 slices bread, toasted
2 eggs, poached
4 slices prosciutto
4 leaves butter lettuce
Cherry tomatoes, halved
Sea salt & fresh cracked black pepper
1 Tbsp fresh-squeezed lemon juice

Directions:
1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.
2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.

Avocado Toast Poached Eggs Pea Shoots3

Avocado Toast with Poached Eggs & Pea Tenders

Ingredients:
1/2 avocado, mashed
2 slices bread, toasted
2 eggs, poached
12-15 sprigs pea tenders, rinsed and dried
1 Tbsp fresh parsley, chopped
Cherry tomatoes, halved
Sea salt & fresh cracked black pepper
1 Tbsp fresh-squeezed lemon juice

Directions:
1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness. Removed with slotted spoon and set to drain on paper towels.
2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
3. Smear toast with avocado, and top with pea tenders and the poached egg. Top with sea salt and freshly cracked black pepper, fresh parsley and serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.