Easy Avocado on Toast Breakfast Recipe

 

Have you tried having avocado on toast for breakfast? With plenty of avocados available in the market I decided to give it a try instead of the regular scrambled eggs on toast. So here is a simple and easy Avocado on toast recipe I stirred up in my kitchen. With the ingredients available to me that morning.  Well the recipe was easy and done in a jiffy. But my only advice is, once the avacado mixture is prepared, do not wait ti eat it. It has to be eaten as soon as possible ot else you will get a bitter after taste. 

Before I explain the recipe here are a few tips to buy and store avocados.
1. Buy the darker colored avocados, they are more freshy and loaded with health benefits.

 2. They should feel a tad bit soft but not mushy.

3. If avocados are hard, then store it in a newspaper or paper bag to ripen.

4. If you have used half an avocado and need to store the other half then squeeze some lime juice or vinegar on half of it. Also store it in an airtight container or else it will turn brown.

And Now for the Recipe ..... 

 

 

 

Easy Avocado on Toast Recipe

Ingredients

1 ripe avocado 
2/3 slices bread
1 clove of garlic
1 tbsp virgin olive oil
Salt and pepper
1 tsp lime juice
Cilantro or parsley (do not use coriander leaves, skip it if you don't have) 

 

For Garnish

Red chilly Flakes
Pomegranate

Method

1. First you need to cut the avocado in half and remove seed from the middle. Peel the skin of the avocado. 

2. Chop into pieces and add it to the mixer jar. 

3. To this add the other ingredients and blend well till it gets pulpy like a smooth buttery paste.

4. Toast the bread slices. Now scoop out the avocado mixture and apply to the toast. 

5. Garnish with red chilly flakes and pomegranate. 

6. Serve immediately with egg (fried or boiled) and cut fruit. 

Note 

You can top your avocado with various toppings of your choice
Cream Cheese, Baked Beans, Tuna, Cherry tomatoes or even strawberries and balsamic vinegar.

What would you like to try on your Avocado toast? Let me know in the comments below. 

 

 

Peanut Butter and Chocolate Chip protein Cookies Recipe

Peanut Butter and Chocolate Chip Protein Cookies Recipe

Who doesn't like to dunk a cookie into milk and enjoy that yummy bite guilt-free? However, it's not possible if you are struggling with PCOS, low metabolism and weight gain issues. Its a battle of the bulge and cookies are a definite no-no.
But what if I told you, that I tried and tested a really cool recipe with a slight twist making it a tad bit healthy without compromising on the taste.

How to make Peanut Butter and Chocolate Chip Protein Cookies?

Just like all my recipes on my blog are easy to execute, these protein cookies are really easy to make. They’re easy by mixing a handful of ingredients together. You need to add protein whey to the cookie dough and mix everything together and form your protein cookie dough. Later shape them round and bake it in an oven till they rise. The peanut butter is packed with healthy fats and make the cookies healthy and super tasty. Now note the details on ingredients and methods along with some easy tips.

Ingredients 

2 eggs

200gms creamy peanut butter

2 tbsp brown sugar

3 scoops Protein Powder ( easily available in sports stores or Amazon) 

1 tbsp coconut flour

1/2 tsp Vanilla essence
1/2 cup blanched almonds (optional)

1/2 tsp baking powder

1/2 cup choco chips

A pinch of salt

Method 

1. Preheat your oven to 180°C. Also line the baking tray with butter paper or butter the tray and set aside. 

2.  In a large bowl, crack the two eggs. add the peanut butter and whisk. Just mix and don't over mix. 

3. Then add the baking powder, sugar, and salt.

4. Now add the protein powder, coconut flour, vanilla essence and mix well with a spatula. 

5. Now fold in the chocolate chips, and mix until they’re evenly distributed throughout the cookie dough. 

6. This dough will look thick but yet be very soft. It will look oily in nature. 

7. Make equal shaped balls and flatten to make flat shapes using palm and fingers. Place three halves of the blanched almonds on each cookie. 

8. Place the cookies on a baking tray and place it in a pre heated oven. Bake for 15 minutes at 150°C. The cookies will rise and increase in size too. They will be firm on the outside and gooey from inside. 

9. Remove the tray from the oven and allow to cool before serving. 

Note

You can substitute pressed oats instead of coconut flour. 
You can use vanilla/ Chocolate Whey protein.
Do not add almonds if you want. This recipe had it so I have added. 

If you have another recipe or make cookies in another way do let me know in the comments below.

Healthy Orange/Tangerine Chicken Recipe

Hello friends,

Oranges are in season and oranges are the main ingredients of this dish today. Those big juicy sweet tangerines made me want to create a recipe with them. I have heard of Orange chicken and tasted it too. In a restaurant in Bangkok, however it was deep fried and served with rice on the side. I didn't want to deep fry and use excess oil so make a wok style stir fry orange chicken today.

This quick dish gets its flavor from fresh Orange and tangerine juice and rind of the peel.  To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator.

Ingredients

250 gms boneless chicken
1 1/2 cup fresh tangerine or orange juice
1 tbsp Soy sauce
1 tbsp honey
1 tsp ginger garlic paste
1/2 tsp red chilli flakes
1 teaspoon dark sesame oil ( or regular oil )
1 tablespoon freshly grated orange zest
2 tangerines, seeded and thinly sliced
1/2 cup chopped fresh broccoli
A pinch of salt
Sesame seeds for garnish

Method

1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic ginger paste, chilli flakes and orange zest.

2. Wash and clean the chicken. Now cube the chicken in small pieces.

3.  Place chicken in a large zip-top plastic bag. Add half of the tangerine marinade; seal and toss gently to coat. You can also prepare this marinade in a mixing bowl.

4.  Refrigerate for minimum 2 hours. Cover if you have done in a bowl.

5.  Now heat a wok and transfer the chicken mixture to it. Add the remaining tangerine/orange marinate.

6. Let it broil on slow till juices evaporate and chicken gets coated with an orange glaze.

7. Add a pinch of salt or as required to taste. Tip in the broccoli and saute for two minutes.

8. Garnish with sliced segments of oranges. You can grill then too, slightly for 30 seconds.

9. Now garnish with orange zest, finely chopped spring onion greens and sesame seeds.

10. Arrange orange slices and pieces around chicken.

11.  Serve it like a starter or with sticky jasmine rice.