Ginger-Pear Avocado Shake (Paleo)

I am not a picky eater. But when it comes to drinks, I am the most pickiest person in the world. My drink consumption consists of water, the shakes featured on this blog (for special occasions) and perhaps a hot chocolate on a cold day.

I just can’t get into replacing a meal or snack with liquid. It never fills me up. Plus, I don’t like having sugar-filled shakes for a meal.

So, I was pleasantly surprised when I made this shake and I did get filled up. And, it’s not a killer sweet drink (which makes it more appealing to me!). Rather, the ginger and lime gives it a more… savory (?) taste.I finally have a “drinkable meal” for when I’m on the go 🙂

So warning: do not expect a dessert-like drink (if you do, just add a banana/sweetener!)   

Ginger-Pear Avocado Shake (Paleo)

Ingredients: 

1 avocado

1 pear, peeled and sliced

2 cups fresh spinach

1 and 1/2 cups almond milk

5 ice cubes

3 tbsp lime juice

2 tbsp minced ginger

1/4 tsp salt

optional: protein powder, coconut sugar, honey, or maple syrup if sweetness is desired (I omit though)

Directions:

Blend all ingredients together until smooth.

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Chili Lime Mango Intermeggo

Recently, I attended a wedding. A very fancy wedding. 

Located smack dab in the middle of Philly. Which put me in survival mode right away (I get lost and stressed while driving in cities very easily). My poor boyfriend probably thought I was psycho as I screamed for the millionth time at the GPS for telling me to go the wrong way on a one-way

Poor him. And my poor blood pressure. 

Anyway. 

Once we (finally) arrived, the rest of the evening was nice:

No longer psycho!

And of course, like everybody at a wedding, I was mainly interested in the food 🙂 

As we looked at our mini menu, we saw the word “intermeggo,” under which it simply said “Chili Lime Mango.” After pondering with our fellow dining mates, someone finally took out their cell phone and looked it up. 

So, new vocabulary word! Intermeggo is a break between courses at a fancy dinner party in which a small palette cleanser is dished out. And the “Chili Lime Mango” ended up being a bright sunny liquid in a small shot glass. 

And I gulped it down and wanted more. 

It had a very tropical and unique taste to it. Not to mention a little spicy kick in the end. 

Worthy enough for a copycat recipe- served in bigger glasses this time! 

Granted, it’s not exactly the same taste (I only had “chili” “lime” and “mango” to go off of), but it’s still tasty and cleansing enough to serve at home dinner parties 🙂  

Chili Lime Mango Intermeggo 

Ingredients: 

2 ripe mangos

1 and 1/2 tbsp lime juice 

1/2 tsp chili powder 

1/8 tsp cayenne 

1/8 tsp salt 

Directions: 

Combine all ingredients in a food processor or blender and blend until smooth. Transfer to the fridge and let chill for at least 2 hours before serving. 

Avocado Lime Dip

This week has been crazy. I’ve literally been living out of a suitcase with going between my mom’s, dad’s, the house I’ve been housesitting at. And now, I’m packing for the beach! Yay! Beach week is usually junk food mania for my family. Luckily, I bring a small supply of food to snack on. It helps that nobody in my family likes raisins 🙂 One of the things I’ve made this week to snack on is this dip:

Avocado Lime Dip

Ingredients: 

1 avocado

1/4 cup plain yogurt

2 tbsp lime juice

2 tbsp dried cilantro

2 tsp hot sauce (more or less depending on heat preference)

salt and pepper, to taste

Directions: 

In a food processor, blend until smooth and serve!

Avocado Lime Ice Cream

By now, everyone knows about banana “ice cream.” So amazingly tasty, right? Well, I decided to play with this concept and make avocado “ice cream!” The word that comes to my mind every time I have this is “refreshing.” So, so refreshing. Like biting into key lime pie. Just in time for summer too. All last weekend, my dad and I were outside planting this year’s garden. After some sunburn, soreness, and sweat, I so needed a pick-me-up. Thankfully, I had the foresight to put some avocados in the freezer that morning 🙂

Avocado Lime Ice Cream 

Ingredients:

2 avocados

3 tbsp lime juice

2 tbsp honey

1 tbsp coconut or almond milk (dairy milk would work too)

1/2 tsp vanilla extract

1/8 tsp salt

Directions: 

Cut the avocados into pieces and freeze for at least 6 hours. Afterward, combine the frozen avocados in a food processor with the rest of the ingredients. Blend until smooth. To make it look more “ice cream-ish,” serve with a ice cream scooper.

 

Spicy Lime and Cilantro Corn

I hope everyone had a safe and yummy Thanksgiving! I sure did and probably will for the next week with all the leftovers we have 🙂 I was thinking of posting a recipe with the left overs, but I figured with all the good-looking posts I’ve seen around, anything I post wouldn’t compare! Instead, I want to veer away from Thanksgiving food (very hard for me to do, by the way) and post something a little less holiday-ish and with more of a kick. I’m talking some good old Mexican food. With the spice and water you’ll be chugging down, it’s the perfect way to start your metabolism right back up. Warning: this is not for the faint hearted. Add the jalapeños with extreme caution!

Lime and Cilantro Corn 

Ingredients: 

3 and 1/2 cups of frozen corn

1/3 cup plain yogurt

3 tbsp jalapeño peppers

2 tbsp lime juice

2 garlic cloves, minced

1 tbsp cilantro

1 tsp chili powder

1 tsp red pepper flakes

1/2 tsp garlic powder

1/2 onion, minced

1/2 cup of your favorite cheese, grated

salt and pepper to taste

Directions:

Cook the corn according to instructions. Place in a bowl and add in the rest of the ingredients.