CHOCOLATE AVOCADO COOKIES

Chocolate avocado cookies are healthy fudgy chocolate cookies made of 5 simple ingredients 100 % gluten free + low carb + paleo + sugar free.

Ingredients

• 1 ripe avocado about 1/2 cup mashed avocado
• 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
• 1/2 cup nut butter peanut butter or almond butter (if paleo)
• 1 egg or chia egg if vegan
• 1/2 cup unsweetened cocoa powder

Optional

• 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
• 1 teaspoon vanilla extract
• 2-3 drops liquid stevia drops

 

Instructions

• Preheat oven to 180 C (360F)
• Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside.
• 
• In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
• Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
• Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla – if used.
• 
• Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
• Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
• Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon.  Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won’t stick onto silicon which makes it easier to spread.
• Repeat until you form 6 jumbo cookies. Those cookies won’t spread so you don’t need to leave more than half thumb space between each.
• Sprinkle extra chocolate chips on top of each cookies if you like.
• Bake for 12-15 minutes or until the centre is set.
• Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
• Store the cookies in the fridge for up to 5 days in an airtight container.

 

 

–People Start to Heal The Moment They Are Heard- 

 

 

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Roasted Beet,Orange and AvacadoSalad

Health and Wellness Associates

EHS Telehealth

ROASTED BEET, ORANGE, AND AVOCADO SALAD

These three flavors together are a dynamite combination — and super nutritious, too. Beets contain pigments called betalains, which provide antioxidant, anti-inflammatory, and detox benefits. Avocados deliver a host of vitamins and minerals, as well as heart-healthy fats, and oranges are an excellent source of vitamin C and fiber.

 

Makes two servings

Prep time: 10 minutes

Cook time: 35 to 60 minutes

 

2 medium beets

2 tbs. extra-virgin olive oil

1 tbs. balsamic vinegar

1 orange, halved: one half zested and juiced, one half peeled and cut into segments

½ tsp. salt

¼ tsp. black pepper

1 avocado, split lengthwise, pitted, peeled, and diced

Preheat oven to 425 degrees F.

 

Rinse beets and stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing to thoroughly coat. Wrap each oiled beet in aluminum foil, pinching the top closed to create a seal. Place beets in the center of a baking sheet and roast for about 35 minutes. When you can pierce a beet with a thin knife all the way to the center without resistance (be careful opening the foil), it’s done. Remove from the oven and allow to rest until cool enough to handle.

 

With a knife, remove the skin from the beets. (Wear gloves and an apron.) Dice the beets into 1-inch pieces and place in a serving bowl.

 

In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice, salt, and pepper, and whisk until combined.

 

Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.

These three flavors together are a dynamite combination — and super nutritious, too. Beets contain pigments called betalains, which provide antioxidant, anti-inflammatory, and detox benefits. Avocados deliver a host of vitamins and minerals, as well as heart-healthy fats, and oranges are an excellent source of vitamin C and fiber.

 

Makes two servings

Prep time: 10 minutes

Cook time: 35 to 60 minutes

 

2 medium beets

2 tbs. extra-virgin olive oil

1 tbs. balsamic vinegar

1 orange, halved: one half zested and juiced, one half peeled and cut into segments

½ tsp. salt

¼ tsp. black pepper

1 avocado, split lengthwise, pitted, peeled, and diced

Preheat oven to 425 degrees F.

 

Rinse beets and stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing to thoroughly coat. Wrap each oiled beet in aluminum foil, pinching the top closed to create a seal. Place beets in the center of a baking sheet and roast for about 35 minutes. When you can pierce a beet with a thin knife all the way to the center without resistance (be careful opening the foil), it’s done. Remove from the oven and allow to rest until cool enough to handle.

 

With a knife, remove the skin from the beets. (Wear gloves and an apron.) Dice the beets into 1-inch pieces and place in a serving bowl.

 

In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice, salt, and pepper, and whisk until combined.

 

Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.

 

Health and Wellness Associates

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Dr Jay Jaranson

Dr Gail Gray

312-972-9355 (WELL)

Avacado Ranch Dressing

Avacado Ranch Dressing

 

Ingredients

One 8-ounce avocado, halved, pitted and peeled

1 1/4 cups low-fat buttermilk

1 teaspoon white wine vinegar

3 scallions, whites and light greens chopped

1/2 clove garlic, finely chopped

1/4 cup loosely packed chopped fresh chives

1/4 cup loosely packed fresh dill leaves

1/4 cup loosely packed fresh flat-leaf parsley

Fine salt and freshly ground black pepper

 

Directions

Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.

 

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Quinoa Burger

Quinoa Mushroom Burger

 

Ingredients

 

1 cup quinoa

2 cups water

1/4 cup olive oil, divided

1 large shallot, minced

1/2 teaspoon crushed red pepper flakes 

2 large Portobello mushrooms, stems removed and caps finely chopped (preferably using a food processor)

1/8 teaspoon salt

Freshly ground pepper, to taste

1 1/2 cups bread crumbs

1/2 cup mashed cooked yam, more if needed

6-12 lettuce leaves (if substituting for hamburger buns)

3 tomato slices (if used)

3/4 cup guacamole/avocado (if used)

Directions

 

First, rinse the quinoa well. Bring the water to a boil and add the quinoa, cooking until finished, 12 to 15 minutes, careful not to overcook. Drain, measure 2 cups and set aside.

 

In a large sauté pan, heat the olive oil over low heat and add the shallot and red pepper flakes. Cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook for 3 more minutes to soften, stirring often.

 

Place the mixture in a large bowl and add the quinoa, then add salt and pepper to taste. Set aside to cool and then add the breadcrumbs and mashed yam, kneading the mixture to fully incorporate and form the burger base. Test the mixture by forming a very small patty and frying it in a sauté pan; if the burger is too soft to hold together, add more mashed yam to bind. Make 8 patties by pressing the mixture firmly with your hands.

 

Heat a thin layer of olive oil in a large skillet or grill pan over medium heat. Cook the patties until golden-brown on both sides, 3 to 4 minutes per side.

 

Place the burger on a lettuce leaf (if using) and then top with tomatoes, guacamole or slices of avocado

 

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Happy Holidays

 

 

 

 

 

  

 

 

 

 

Roasted Beet Avocado Orange Salad

ROASTED BEET, ORANGE, AND AVOCADO SALAD

These three flavors together are a dynamite combination — and super nutritious, too. Beets contain pigments called betalains, which provide antioxidant, anti-inflammatory, and detox benefits. Avocados deliver a host of vitamins and minerals, as well as heart-healthy fats, and oranges are an excellent source of vitamin C and fiber.

Makes two servings
Prep time: 10 minutes
Cook time: 35 to 60 minutes

• 2 medium beets
• 2 tbs. extra-virgin olive oil
• 1 tbs. balsamic vinegar
• 1 orange, halved: one half zested and juiced, one half peeled and cut into segments
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 avocado, split lengthwise, pitted, peeled, and diced

Preheat oven to 425 degrees F.

Rinse beets and stab all sides with a fork. Place in a medium bowl and add 1 tablespoon of the olive oil, tossing to thoroughly coat. Wrap each oiled beet in aluminum foil, pinching the top closed to create a seal. Place beets in the center of a baking sheet and roast for about 35 minutes. When you can pierce a beet with a thin knife all the way to the center without resistance (be careful opening the foil), it’s done. Remove from the oven and allow to rest until cool enough to handle.

With a knife, remove the skin from the beets. (Wear gloves and an apron.) Dice the beets into 1-inch pieces and place in a serving bowl.

In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice, salt, and pepper, and whisk until combined.

Add the orange segments and avocado to the beets. Drizzle with the dressing, sprinkle on the orange zest, toss to coat, and serve.

 

Chocolate Bark

Chocolate Avocado Bark Recipe with Orange Zest and Almonds

 

 

Ingredients

3 cup chips (6 oz package) – chocolate chips, semisweet

1 medium – avocado

1 tablespoon – orange zest

1 tablespoon – orange juice

1 teaspoon – honey

 

Toppings:

1 tablespoon – almonds, sliced

1 tablespoon – coconut flakes

1 tablespoon – orange zest

1/4 teaspoon – sea salt

 

Directions

Preheat oven to 400 degrees. Place almonds on a roasting pan or cooking sheet and toast for 3 minutes, until lightly browned then remove from oven to cool.

While the almonds are cooling, melt the chocolate chips over a double-boiler. Once they are melted completely, stir in the avocado, orange zest, orange juice, and honey (or maple syrup). Mix thoroughly and stir constantly.

Pour the mixture onto a cookie sheet lined with parchment paper. Use a spoon to flatten and level the mixture. Sprinkle the toasted almonds, coconut shreds, additional orange zest, and sea salt over the top, pressing everything down gently with your hand or the back of a spoon.

Cool for one hour in the refrigerator then, break it apart into pieces and enjoy!

 

Please share with family and friends.

 

Health and Wellness Associates

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Healthier Key Lime Pie

Healthier Key Lime Pie

Can you believe that Healthier Key Lime Pie is actually creamier and more delicious than a traditional key lime pie recipe? It’s all because of the secret ingredient, a superfood that really bolsters the texture of this recipe. That’s right – use an avocado in the filling, and it turns a regular pie into a to-die-for recipe. This key lime pie recipe is a sweet end to a light dinner, and while lime is primarily a summer flavor, it tastes amazing all year long.

Serves: 6

Preparation Time: 50 min

Cooking Vessel Size: 9-inch Pie Plate

Ingredients

Crust:

1 cup unsweetened shredded coconut

1 cup walnuts

1/4 teaspoon course salt

1/2 cup pitted dates

Filling:

3 firm avocados

3 tablespoons key lime juice

1 teaspoon key lime zest (regular lime will work if key limes are not available)

1/2 cup raw honey

Pinch of salt

Garnish:

Lime slices as desired

Instructions

In a food processor, mix together the coconut, walnuts, and salt until coarsely ground.

Add the dates and process until the mixture resembles bread crumbs and begins to clump together.

Form the crust mixture into the bottom and sides of a 9-inch pie plate using the back of a spoon or your fingers.

Freeze crust in for 15 minutes to make more ridged.

While the crust is freezing, mix all the filling in a food processor until smooth.

Pour the filling into the crust filling just to the top of the crust.

Set in the refrigerator for 20 minutes or until set. Garnish with fresh lime slices.

Health and Wellness Associates

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Avacado Burger

Ingredients:
Patties:
1 lb extra-lean ground turkey
1 medium red onion
2 garlic cloves
1/2 teaspoon sea salt
1/2 teaspoon pepper
Avocado Sauce:
1 medium/large avocado
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon raw organic honey
1 teaspoon lime juice
Toppings & Bun:
Lettuce
Red onion
Tomato
Ezekiel bread (Wheat-Free, Gluten-Free Bun)
OR Skip the bun and use lettuce wraps

Directions:
1. Sauté onion and garlic until golden brown.
2. Add salt and pepper then mix into meat.
3. Shape meat mixture into patties as thick as you desire.
4. BBQ patties approximately 4 minutes on each side.
5. Mash Avocado in bowl. Add in salt, pepper, honey and lime juice. Mixed well. Refrigerate until use.
6. Fix your burger together with all topping ingredients and enjoy.

Per Serving: 218 calories, 14.5g fat, 7g carbs, 17g protein

Health and Wellness Associates

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