Toasted Asparagus & Avocado Salad

So summer's finally coming to an end.

...But who says you can't enjoy something light in the fall?!

I don't know about you guys, but I'm from the Mid-west and come the Fall season, we are all about chilis, soups, soul food (okay, maybe the soul food is all year round) and all of those wonderfully, warm, comfy (heavy) meals. 

But what happens if you're in the mood for sumpin' different? ....What if this time, you'd like to still fit in those skinny jeans all winter?!.....Or, maybe you just want something green and healthy! 

Who cares why you want it, you just do!

Toasted Asparagus & Avocado Salad 

(Servings: 1)

-asparagus spears 

-sugar snap peas

-raw hemp seeds (handful)

-raw sunflower seeds (handful)

1/2 an avocado

-small sweet peppers

-garlic powder, turmeric, s+p

1. Cook the asparagus and snap peas in a skillet on medium heat (I use safflower oil-very little!) until they're bright green.

2. Remove them both from the heat, season w/ sea salt+pepper, garlic powder, turmeric and set aside.

3. Chop your sweet peppers into rounds and add them to the skillet (on low-medium heat), along with a handful of raw sunflower seeds.

4. When the sunflower seeds have a slight brown tint, remove them and the peppers from the skillet and toss them on top of your asparagus and snap peas.

5. Slice half an avocado and toss it into your salad.

6. Top the salad with raw hemp seeds.

DEVOUR LIKE YOU MEAN IT!

...Okay, please chew carefully!..However, I must warn you, you might lose it a little!

Enjoy!!!

Xo,

Ahfro

Peach + Goat Cheese Quesadilla w/ Avocado

Eeeeeeee!!!! I don't know what it is about me and food, but I get so excited to experiment with new recipes!

You too, right?

Don't lie, I know you do.

Today's recipe was inspired by my cheese craving, and that itch for a taste of something sweet and salty.

Peach + goat cheese? It was meant to be, y'all. 

Especially when you add in the crispy, buttery taste of some warm tortillas and smooth avocado!

Whew, chile!

Ingredients

4 small / medium flour tortillas

2 handfuls of goat cheese

2 whole sliced peaches

1 tbsp butter

1 avocado

Makes 2 Servings

On medium - low heat, add 1/2 tbsp of butter. (I try and use as little butter as possible to keep it less fatty.) 

When your butter has melted, add your first tortilla and top with goat cheese (be careful, goat cheese has a lot of flavor so only add one small handful per quesadilla).

Place your sliced peaches on top of the goat cheese and place the second tortilla on top.

Flip over once your first side is crisp to your liking. (I don't add extra butter here, you don't really need to, the tortilla will still have a nice flavor and won't stick). 


Cook until your second side is crisp and remove from heat. Repeat with second quesadilla.



Serve with fresh slices of avocado and dig in!

Enjoy!

Xo,

Ahfro

Avocado + Peach Summer Salad

One word : Yum!!!

This is the ultimate summer salad / snack. Looking to get healthier and need a quick recipe? Look no further. Quick and clean!

You want the skinny, here it is! (And by skinny, I mean the biz-ness!)

Did I mention I'm obsessed with real food?!

Ingredients :

1 avocado (chopped)

1 peach (chopped)

chili powder

smoked paprika

basil

Toss peach and avocado together with a dash of basil, a pinch of chili powder and a little smoked paprika. 

That's. It.

Eat like you mean it!



Enjoy!

xo,

Ahfro

Spicy Sweet Potato Burgers

Two veggie burgers in one day?  Yep! That's how I get down.

I was so stoked about those kale burgers, that i just had to let you in on the goodness of these sweet potato burgers that I threw down on yesterday!

I'm all about easy. Get in the kitchen, get my groove going and it's on!

Ingredients :

2 yams

2 avocados

tumeric

s+p

basil

chili powder

vanilla almond milk

breadcrumbs

Directions : 

Peel and boil the yams (covered), until soft. ( I never time these things, forgive me y'all-  stick a fork through the potato and it should slide out clean and easy when it's ready.)

Drain the water and transfer to a mixing bowl.

Use a fork, food processor or blender to mash your potatoes. They should have a slightly thick consistency.

Add a dash of s+p, turmeric, dried basil, chili powder, breadcrumbs, almond milk and stir.

Form into patties and cook in a skillet on medium heat  The patties should have a charred look when they're done.

Mmmhhmmm!mmmmhhmm!!! Tasty!

Serve with avocado slices on toasted, whole grain bread. Deeeeee-lish-US!

Enjoy!

xo,

Ahfro

Kale Burger Bliss

Heyooooo!!! So it's Sunday and of course that means it's my lazy day...Well of course, by lazy I mean getting up and starting my day with a run in the am, and a little shopping for some blogging goodies (i.e, makeup.)

I'm excited though! I've stalked the internet for a while today and came across a recipe that is absolutely,

won.derrr.ful!

Do you love Kale? I mean who cares, maybe you don't. The truth is, you should. 

It's so awesome! And it's one of those veggies filled with cancer-fighting ingredients, nutrient-rich goodies and is so de-lish! 

Just jump on the kale train with me, you know you want to!

This recipe is inspired from a wonderful article I read via MindBodyGreen...

Kale Burgers

- 6 cups of Dino Kale

- 2 clove of garlic (minced)

- One handful of sunflower seeds

- 1/2 of an avocado

- 1 pineapple slice

Directions :

Cook kale and garlic in grapeseed oil in a skillet, until it has slightly wilted.

Transfer to a blender / food processor and pulse until kale is shredded. Transfer to a mixing bowl, fold in raw sunflower seeds, season with turmeric, s+p and roll into patties.

Cook in a skillet, on medium for 5 minutes on each side. (Until your kale is crispy.)

Serve on buttered toast and top with avocado and a pineapple slice.
Enjoy!