Posts tagged avocado
Carnitas Burrito Bowls


It’s no secret that I love Mexican cuisine. The spicy peppers, rich use of toasted spices and blend of fresh, vibrant flavors keep my tummy super happy! One of my favorite places for on the go Mexican flavors is Chipotle, but when Brian and I were on Whole30, most of the menu items were off limits. We really missed our burrito bowls and tacos from Chipotle and definitely had massive cravings for them. So I put together this carnitas burrito bowl one night and absolutely fell in love with this recipe! 

It’s so easy to make and tastes like my favorite Chipotle menu item!!! So fire up the slow cooker because you are definitely going to want to try this recipe! 


Carnitas Burrito Bowls

Makes 6 servings


  • 2 pounds pork loin 
  • 1 onion, chopped 
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced 
  • 1 jalapeno, chopped 
  • 1/2 cup orange juice 
  • 1 lime, juiced 
  • 1 cup chicken broth
  • 1 tablespoon oregano
  • 2 teaspoons ground cumin 
  • 1 cinnamon stick 
  • 1 package cauliflower rice 
  • 1 avocado, sliced 
  • 2 tablespoons fresh cilantro, chopped


Place pork loin and all other ingredients except for the cauliflower rice, avocado and cilantro in a large Crockpot. Cook on low for 6-8 hours or on high for 4-6. When the meat is done, it will shred easily with a fork. Once pork is shredded remove from Crockpot and set aside. 

Cook cauliflower rice according to package directions and divide evenly between 6 bowls.Top with shredded pork, avocado and fresh cilantro. I also like to add a drizzle of the cooking liquid from the Crockpot and a dash of hot sauce as well. Enjoy! 



Fiesta Eggs Benedict

Brunch is hands down my favorite meal. I can eat my favorite sweet and savory foods in one sitting and still enjoy a cup of coffee with all of it! However, sometimes brunch can get a little heavy and if it's loaded with sugary items, I can feel hungry within an hour after eating.  That's where this satisfying take on eggs Benedict saves the day.

A crunchy whole grain English muffin is topped with creamy avocado, a poached egg and a fresh and spicy salsa. Sign me up!! 

Not only is it sooo easy to make (perfect if you're still recovering from the night before) but it's loaded with protein and healthy fats to keep you full and give you a boost of energy. Instead of a heavy and very fattening (not to mention a pain in the butt to make) hollandaise sauce, I use a fresh salsa to reduce calories and take advantage of summers produce. 

This recipe is definitely a make and serve dish as the English muffin will get soggy if you don't eat it soon! Enjoy!

Fiesta Eggs Benedict

Serves 4


  • 4 whole grain English muffins, cut in half 
  • 1 avocado, peeled, pit removed and smashed 
  • 8 eggs
  • 2 teaspoons apple cider vinegar
  • 1/2 cup salsa (store bought or fresh) 
  • 1/4 cup green onions, sliced 
  • salt and pepper to taste


Toast English muffins and spread about one tablespoon of smashed avocado on each half. Season with salt and pepper and place two halves on each plate. Bring a small pot of water to a boil. Add in vinegar and give the water a stir with a spoon to create a swirling pot of water. One cracked egg at a time, slide cracked eggs into pot of water and let poach for about 3 minutes or until the whites are set. Remove from water using a slotted spoon and place a poached egg on each muffin half. Top with a spoonful of salsa and green onion. Serve immediately.



BBQ Chicken Salad this salad is everything I crave in a salad! It's full of crunchy veggies, creamy avocado, spicy BBQ chicken and sweet tomatoes. This will be my go to salad to bring to family get togethers, picnics and lazy weekend dinners this summer. 

For me, it's really all about the balance between the spicy BBQ and sweetness of the veggies and tomatoes. This salad has no dressing because it doesn't need it! The BBQ flavors the entire salad. However, if you're really feeling the need for a dressing, you could always drizzle a little low fat ranch over the top. 

I utilized the BBQ sauce I posted earlier this week to toss with the chicken. But you could certainly use a low sugar bottled BBQ sauce from the store. One final tip on this salad is to make sure you don't add the avocado until right before serving. Otherwise your avocados will turn brown fast! If you must put the avocado on a bit before serving, then make sure you drizzle your avocado pieces with lemon juice to help slow them from browning. 



BBQ Chicken Salad

Makes 6 servings


  • 1 head romaine lettuce, chopped 
  • 1 pound cooked or grilled chicken breast, chopped into bite sized pieces 
  • 1 cup BBQ sauce
  • 1/2 of an english cucumber, sliced 
  • 1 red bell pepper, diced 
  • 1 stalk celery, sliced 
  • 1/3 cup green onion, sliced 
  • 1/2 pint cherry tomatoes, cut in half 
  • 1/2 cup blue cheese crumbles 
  • 1 avocado, sliced


In a small bowl, toss cooked chicken with BBQ sauce and set aside. In a large bowl, toss all ingredients except avocado together. Top salad with chicken and avocado slices. Serve. 


Southwest Black Bean Burger


Before I was a chef, my only experience with black bean burgers was a disappointing one. I used to buy frozen patties at the grocery store that were bland, dry and flavorless. It felt more like a punishment to eat them than any kind of nourishment for my body! It wasn’t until I had a brilliant chef instructor in school reacquaint me with how delicious and amazing black bean burgers can be. I have tinkered with a couple of recipes, but this one is definitely a favorite. Spicy, bursting with flavor and the perfect dense texture, these burgers will leave you full and happy! As an added bonus, you can make the patties in big batches and freeze them for several months for fast dinners or lunches. 

The key to success with these burgers is to make sure they are frozen before you cook them and to make sure your burger mixture isn’t runny! Finally, toppings are what really compliment any meatless burger, so have fun adding any other toppings you think would be yummy on this burger!! 

Southwest Black Bean Burger
Makes 4 servings

1 (14.5oz) can black beans, drained and rinsed
½  red bell pepper, cut into big chunks
½ green bell pepper, cut into big chunks
¼ cup shallot, chopped into big chunks
¼ cup fresh cilantro
2 garlic cloves
½ to 1 cup plain bread crumbs
1 egg
1 heaping teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste  

Whole wheat hamburger buns
1 ripe avocado, cut into slices
½ cup arugula
3 tablespoons mayo
1 tablespoon of your favorite hot sauce
Pinch smoked paprika
For the burger,
dump beans into a large bowl and smash with spoon until creamy. In a food processor combine remaining ingredients except egg. Pulse until ingredients are finely chopped and combined. Add egg and pulse until combined. Dump mixture into bowl with beans and stir until combined. At this point, if your mixture is runny, add more bread crumbs. If the mixture is dry and crumbly, add water one tablespoon at a time just until it is moist enough to shape patties.

Shape 4 patties by hand and place on a baking sheet, cover and place in freezer until patties are solid (about an hour). At this point, you can wrap up any patties you want to save in plastic wrap and place in airtight ziplocks for further use. To cook burgers, heat a skillet to medium-high heat and add a tablespoon of oil. Cook patties until a nice brown crust forms and center is hot. 

For the toppings, mix together mayo, hot sauce and paprika. Spread on hamburger bun. Place burger on bun and top with avocado and arugula. Enjoy!