❤ BLOGILATES ❤

Scroll to Info & Navigation

Tag Results

3 posts tagged avocado

Creamy Green Avocado Miracle Pasta!!!

Here’s an all natural pasta recipe that’s sure to tantalize your taste buds! I loved that I did not have to use a pre-made sauce or add cream. The avocado is all you need for that succulent fatty taste without the guilt….mmmmm. This is a vegan friendly recipe.

INGREDIENTS (serves 2-3)

miracle noodle ingredients cream green pasta avocado

Sauce:

- 1 medium avocado

- 1/2 -1 lemon

- 1 cup full of fresh basil leaves

- salt to taste

- pepper to taste

- paprika or red pepper flakes to taste

Sauteed veggies:

- 1 red bell pepper, chopped

- 1 cup frozen and shelled edamame

- 1 small onion, chopped

- 2 roma tomatoes, chopped

- little bit of extra virgin olive oil to coat pan

- salt and/or stevia to taste (I did not use a sweetener though. You may if it suits your taste buds)

Noodles:

- 1 pack of zero calorie Miracle Noodles per serving or plate

DIRECTIONS

1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes at the end. Salt and pepper to taste.

avocado cream sauce basil lemon juice

2. To make the sauce, add the avocado, lemon juice, and basil into a food processor. Blend for about 10 seconds. Then add the salt, paprika/red pepper flakes, and pepper to taste. 

3. Wash your Miracle Noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for about 45 seconds to 1 min.

miracle noodle creamy green avocado

4. Scoop some of your cream sauce onto the heated Miracle Noodles and stir until noodles are all green! They really absorb the flavors of the sauce. Mmmm…

miracle noodle pasta

5. Next transfer the green noodles onto a clean plate and top with your sauteed veggies.

6. EAT!!!!! 

NOTES

This is absolutely DIVINE for me. It’s one of those dishes where you need to take time to think about eat bite to truly savor the freshness of the basil, the aroma of the onions, and the slight spiciness of the paprika. Of course this is all made “to taste” to experiment 1/4 tsp of things here and there to make it yours. The above recipe is how I ate it and I absolutely loved it!

cassey ho miracle noodle pasta

This is me being surprised at how amazingly good it was!!!

You can get Miracle Noodles here on their website. As you all know, I am a HUGE FAN of feeling full without feeling the unnecessary calories. The nutrition in this meal comes from all of the fresh veggies you used. So good!!!

NUTRITION FACTS

For 3 servings, each serving has 237 calories, 12.8g of fat, 26.3g carbs, 12.1g fiber, and 10.2g protein. (I used sparkrecipes.com to calculate this.)

Avocado Wheat Bread 2 cups whole-wheat flour 1/2 cup granulated sugar substitute (splenda) 3/4 tsp baking soda 1/2 tsp salt 2 medium ripe avocados, pitted and mashed 2/3 cup plain greek yogurt 2 eggs 2 tbsp extra-virgin olive oil 1 tsp vanilla extract Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9x13 loaf pan. In a medium bowl combine flour, sugar, baking soda, and salt; whisk till combined. In a large mixing bowl, combine avocados, yogurt, eggs, olive oil, and vanilla; beat on low till well combined. Slowly add-in dry ingredients to avocado mixture beating only till combined. Spoon batter into prepared pan and even out the top. Bake for 40 minutes or until a toothpick entered in center of bread comes out clean. Cool bread in pan for 5 minutes, then cool completely on metal rack. Ahh I must make this soon! I need to get wheat flour. Here’s the link where I found this recipe: http://www.squirrelbakes.com/2011/02/avocado-wheat-bread.html There was no calorie info so I drafted something up myself using the individual ingredients. I also researched to see if calorie content changes, raw vs. cooked, and for the most part NO unless you’re cooking something like meat in which the fat will physically be melted off the meat. For the bread, everything in is everything you eat. You can read this great forum here if you’re interested in understanding the chemistry behind this: http://boards.straightdope.com/sdmb/archive/index.php/t-551691.html Calorie Calculation (whole loaf): 2 cups whole wheat flour: 520 cals, 36 cals from fat, 4 g fat, 104 g carbs, 16 g fiber, 5 g protein 1/2 cup sugar (I’m not using splenda): 387 cals, 0 cals from fat, 100 g carbs, 0 g protein 3/4 tsp baking soda: 0 cals 1/2 tsp salt: 0 cals 2 medium avocados: 578 cals, 480 cals from fat, 70.8 g fat, 29.8 g carbs, 23.6 g fiber, 9 g protein 2/3 cup non plain greek yogurt Chobani: 90 cals, 6 g carbs, 16 g protein 2 large whole eggs: 144 cals, 96 cals from fat, 10 g fat, 0.8 g carbs, 12.6 g protein 2 tbsp extra virgin olive oil: 240 cals, 240 cals from fat, 28 g fat 1 tsp vanilla extract: 37 cals, 0 cals from fat, 1.6 g carbs, 0 g protein Looks great! At 100 cals a piece, I get 2 g of fiber and 2 g of protein. Not bad, not bad. I would like more fiber and protein though. I could add whey protein but the cals would go significantly up. Oh I know, just put non fat cottage cheese on top!

Avocado Wheat Bread

  • 2 cups whole-wheat flour
  • 1/2 cup granulated sugar substitute (splenda)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 medium ripe avocados, pitted and mashed
  • 2/3 cup plain greek yogurt
  • 2 eggs
  • 2 tbsp extra-virgin olive oil
  • 1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9x13 loaf pan. In a medium bowl combine flour, sugar, baking soda, and salt; whisk till combined. In a large mixing bowl, combine avocados, yogurt, eggs, olive oil, and vanilla; beat on low till well combined. Slowly add-in dry ingredients to avocado mixture beating only till combined. Spoon batter into prepared pan and even out the top. Bake for 40 minutes or until a toothpick entered in center of bread comes out clean. Cool bread in pan for 5 minutes, then cool completely on metal rack.

Ahh I must make this soon! I need to get wheat flour. Here’s the link where I found this recipe: http://www.squirrelbakes.com/2011/02/avocado-wheat-bread.html

There was no calorie info so I drafted something up myself using the individual ingredients. I also researched to see if calorie content changes, raw vs. cooked, and for the most part NO unless you’re cooking something like meat in which the fat will physically be melted off the meat. For the bread, everything in is everything you eat. You can read this great forum here if you’re interested in understanding the chemistry behind this: http://boards.straightdope.com/sdmb/archive/index.php/t-551691.html

Calorie Calculation (whole loaf):

  • 2 cups whole wheat flour: 520 cals, 36 cals from fat, 4 g fat, 104 g carbs, 16 g fiber, 5 g protein
  • 1/2 cup sugar (I’m not using splenda): 387 cals, 0 cals from fat, 100 g carbs, 0 g protein
  • 3/4 tsp baking soda: 0 cals
  • 1/2 tsp salt: 0 cals
  • 2 medium avocados: 578 cals, 480 cals from fat, 70.8 g fat, 29.8 g carbs, 23.6 g fiber, 9 g protein
  • 2/3 cup non plain greek yogurt Chobani: 90 cals, 6 g carbs, 16 g protein
  • 2 large whole eggs: 144 cals, 96 cals from fat, 10 g fat, 0.8 g carbs, 12.6 g protein
  • 2 tbsp extra virgin olive oil: 240 cals, 240 cals from fat, 28 g fat
  • 1 tsp vanilla extract: 37 cals, 0 cals from fat, 1.6 g carbs, 0 g protein

Looks great! At 100 cals a piece, I get 2 g of fiber and 2 g of protein. Not bad, not bad. I would like more fiber and protein though. I could add whey protein but the cals would go significantly up. Oh I know, just put non fat cottage cheese on top!