25 Fun Avocado Recipes

Truly the best guacamole recipe. It's so easy to make with these simple tips! cookieandkate.com

I’m writing this on my laptop from a bar seat in Minneapolis on Friday evening. I’m afraid I’m cramping everyone’s Friday night work-is-done style with my laptop. I’m feeling awkward, so I’ll keep this quick. I’ve rounded up twenty-five of my favorite recipes featuring avocado, everyone’s favorite creamy green fruit.

I actually hated avocado for a while when I was younger, but I think it’s because I had been served a brown, stringy, over-ripe avocado—blech! If you have any avocado haters in your life, please present them with the guacamole below and tell me if they still feel the same way about it. I dare you!

Avocados are rich in monounsaturated fats, which are the delicious good-for-you variety. Apparently, adding avocado to your meals can actually improve your absorption of carotenoids—yet another reason to love the sweet potato and avocado combo you’ll see a few times in the list below.

We’re starting off with guacamole, of course, and running through a variety of Mexican-inspired recipes, plus avocado pesto toast (you really must try the “everything” avocado toast in my cookbook), and a delicious variety of others. As always, you can peruse my entire library of avocado recipes here.

1) The Best Guacamole

“Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.” – Heather

Continue to the recipe…

The post 25 Fun Avocado Recipes appeared first on Cookie and Kate.

25 Fun Avocado Recipes

Truly the best guacamole recipe. It's so easy to make with these simple tips! cookieandkate.com

I’m writing this on my laptop from a bar seat in Minneapolis on Friday evening. I’m afraid I’m cramping everyone’s Friday night work-is-done style with my laptop. I’m feeling awkward, so I’ll keep this quick. I’ve rounded up twenty-five of my favorite recipes featuring avocado, everyone’s favorite creamy green fruit.

I actually hated avocado for a while when I was younger, but I think it’s because I had been served a brown, stringy, over-ripe avocado—blech! If you have any avocado haters in your life, please present them with the guacamole below and tell me if they still feel the same way about it. I dare you!

Avocados are rich in monounsaturated fats, which are the delicious good-for-you variety. Apparently, adding avocado to your meals can actually improve your absorption of carotenoids—yet another reason to love the sweet potato and avocado combo you’ll see a few times in the list below.

We’re starting off with guacamole, of course, and running through a variety of Mexican-inspired recipes, plus avocado pesto toast (you really must try the “everything” avocado toast in my cookbook), and a delicious variety of others. As always, you can peruse my entire library of avocado recipes here.

1) The Best Guacamole

“Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.” – Heather

Continue to the recipe…

The post 25 Fun Avocado Recipes appeared first on Cookie and Kate.

Fresh Black Bean Salad

Enjoy this Southwestern black bean salad recipe all week long! It's colorful and bursting with nutrients. cookieandkate.com

Hello from Minneapolis! I came to town with Tessa for Lindsay‘s photography workshop. We had the best dinner last night with Amanda and my pal Grace at Hola Arepa. That dinner alone would have been worth the trip. Come here and go there, I insist.

Unlike the coconut “ceviche” that captured my full attention last night, the inspiration for this black bean salad recipe goes way back, all the way back to my very first recipe post over seven years ago. I was just learning to cook for myself after college, and I started making that black bean salsa on repeat. At that point, Cookie and Kate was just a creative project. Well, Cookie and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.

black bean salad ingredients

I was running out of content. I knew I couldn’t just share pictures of Cookie and spring flowers every day and expect people to come back. At that point, I knew I didn’t like to share anyone else’s photos, or promote the impossible perfection level of perfection that was already popping up on Pinterest. I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe.

I created more and more recipes, and seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it. This Mexican-ish/Southwestern black bean salad recipe is based on my old salsa recipe, but it’s way better.

Continue to the recipe…

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The Art of Ingredient Prep

Hummus with Chorizo & Roasted Hazelnuts-2

Have you ever dreamed of being able to walk into the kitchen, look in the fridge and go ‘I’ve got this and this and this. I’m going to put these things together and make something that tastes good‘?

Well you’re in the right place!

When I was first learning to cook I followed recipes religiously because I didn’t have the confidence to cook on my own. But I remember wishing I could just ‘throw something together’.

These days that’s pretty much how I cook most days. I see what I have and take it from there.

So how did I make the leap?

It was a few things. Practice and being willing to give it a try certainly helped.

But one of the biggest game changers was developing the habit of prepping my ingredients.

Why ingredient prep?

Because there’s nothing like opening the fridge and seeing loads of possibilities. Being able to grab out a tub of this and a jar of that and know you’re going to be eating something truly tasty and healthy soon!

There’s something about having about having the broccoli already chopped and roasted or the lentils already cooked and seasoned that makes it easier to imagine what you can make.

It really gives confidence that you can throw a meal together. Not to mention making you feel on top of things as you look into your beautifully organized fridge.

But apart from the creative, inspirational side of things, there are plenty of practical concrete reasons…

Saves time – prepping ingredients in advance makes it so much quicker to get weeknight (and other) meals on the table.

Plus cooking in bulk generally doesn’t take much more time. For example making a big pot of quinoa and freezing the extras means you’ll have quinoa ready to go without spending much more time than packing it up.

And there’s no extra cleanup either!

Keeps thing flexible – unlike making a whole meal in advance, prepping ingredients doesn’t ‘lock you in’. For example some roast sweet potato could become a warming soup for a cold rainy day. BUT if the weather is unseasonably warm it can just as easily turn into a sweet potato salad.

Reduce waste – for many ingredients, especially fruit and veg, prepping and partially cooking makes them keep for longer. This is because cooking destroys enzymes and reduces the presence of spoilage microbes.

For example, where that bunch of organic kale may start to go yellow and sad looking after a week in the fridge, if you cook it down it will easily keep for two weeks or more.

Not only is wasting less fresh produce good for your conscience and your wallet. It’s much better for the planet too!

How to master the art of ingredient prep.

1. start small & plan for success.
So you’re probably all excited to get going but the worst thing you can do is buy a fridge full of fresh produce, get overwhelmed and forget about them.

The real power of the art of ingredient prep is turning it into a habit so it becomes practically effortless.

So focus on taking baby steps and focus on really building the habit first. You can always upscale your ingredient prep efforts later, once you have the habit embedded.

2. Choose 1-2 ingredients to prep.
I’ve included a ‘cheat sheet‘ to download and keep. Use it to get ideas. If you’re not very confident in the kitchen it’s a good idea to decide how you’re going to use them. And make sure you get any other ingredients you need.

3. Buy your ingredients and prep them.
See the ‘cheat sheet‘ for instructions. Download link below.

4. Use your ingredients one night this week!
And congratulate yourself for taking the first step to becoming more organized in the kitchen!

Your ingredient prep ‘cheat sheet’


Click HERE to download your cheat sheet.
You may need to ‘right click’ and ‘save link as’..
_______________________

Hummus with Chorizo & Roasted Hazelnuts

Hummus w Chorizo & Almonds

‘Things’ on a bed of creamy hummus are some of my favourite quick, healthy mid-week meals. While the Spiced Beef with Hummus from my FREE eCookbook will always be one of my go-to meals, this version using chorizo is a close second. Love the contrast of the hot spicy sausage with the cool creamy hummus, the crunchy hazelnuts and the fresh greenness of the salad. So good!

enough for: 2
takes: 15 minutes
2 chorizo, sliced or crumbled
1 cup hummus
2 handfuls roast hazelnuts
1 bag baby spinach leaves

1. Heat a little oil in a medium frying pan and cook chorizo until well browned on both sides and cooked through.

2. Divide hummus between two plates. Top with cooked chorizo, hazelnuts and salad leaves.

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Variations

no chorizo – use other spicy sauasage, salami or ground meat. Add a little chilli if you want more heat.

no hummus – to make your own, whizz 1 drained can chickpeas in the food processor with 1 clove garlic,

vegetarian – replace chorizo with roast veg and serve with a drizzle of chilli oil or your favourite hot sauce.

low carb / paleo – use the Roast Cauliflower Hummus from my new website, Deliciously Diabetic.

nut-free – replace hazelnuts with extra chorizo or crumble over some feta or goats cheese.

more substantial / carb lovers – serve with warm tortillas or flat bread.

With love,
Jules
xoxo

ps. Want to be more organized in the kitchen?

Introducing…

THD 2016 square logo

The Organized Cook, a 4-week online training program that shows you my simple system to get on top of cooking at home, eating more vegetables and pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook can help you go to:
http://thestonesoupshop.com/toc/

_________________________

“I am planning ahead more often and have less anxiety when it come time to cook the evening meal. The Organized Cook helps simplify the meal planning and preparation process. And access to all of the healthy recipes is great!”
Pat, The Organized Cook Student.

_________________________

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Pecan Granola Bars

These homemade pecan granola bars are a delicious snack or breakfast! Store them in the freezer and you'll always have a wholesome snack ready when you need it.

This post is brought to you by the American Pecan Council.

My grandmother Mimi passed along quite a few traits to me, her only granddaughter. I inherited her eyes, her name (hence the ‘e’ at the end of Kathryne), her sweet tooth, and her love for pecans, among others. I mentioned this in my cookbook, but Mimi’s family owned a small pecan tree farm, so she enjoyed a lot of pecans in her long life.

When the recently-formed American Pecan Council asked me to develop a recipe featuring pecans, the answer was easy. “Challenge accepted!” I came up with these pecan granola bars, which are bursting with warm, sweet, delicate pecan flavor.

ingredients

I started by toasting the pecans on the stove (I’m not turning on the oven unless absolutely necessary this summer). Then, I whipped some of those fragrant toasted pecans into pecan butter, which is so good. If you haven’t tried it yet, you have been missing out.

Add some maple syrup, cinnamon, oats, and chopped toasted pecans, and you’ve made a batch of wholesome and delicious homemade granola bars. I even pressed pecans into the top to highlight their supreme pecan-ness. You can skip that step if it seems like too much trouble, but I think they’re cute that way.

Continue to the recipe…

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6 ‘Golden Rules’ of an Organized Kitchen

blat salad

Years ago, when I was a young food scientist working in product development for Kellogg, the company introduced a ‘clean desk’ policy.

I hated it.

Before the new policy I was happy to be the most messy person in the department. Life was good except I could never find what I was looking for.

After the new policy, my boss started to ‘remind’ me constantly to change my ways. It’s never a good idea to have your boss on your case, so I chose the lesser of two evils and started putting away my things at the end of every day.

You probably know where this is heading.

Yep.

I ended up loving having a clean desk. It made coming to work much more pleasant. It helped me think clearer. And I could find things quickly when I needed them.

It took a while but over time this policy spread into other areas of my life. Including of course my kitchen!

So here they are…

6 ‘Golden Rules’ of an Organized Kitchen

1. Simplify.
If I was only going to give you one rule this would be it. I can’t stress enough how having less equipment in your cupboards and less ingredients in your fridge and pantry makes is so much easier to feel organized.

So how do you simplify?

This is a huge topic on its own but the first place to start is just being mindful of what you bring into the kitchen.

Ask yourself:

‘Do I really need this?‘

The next step is to clear out and review what you have. Any out-of-date ingredients or equipment you haven’t used in months should go.

If you’re struggling with letting things go, do what I do and create a ‘things to donate to charity box’. Keep this in your garage (or shed).

Having this step makes it easier because you can change your mind if you find you are actually missing that hot dog warmer or popcorn maker.

2. Keep like things together.
I find it best to keep similar items together. For example I have one cupboard for plates, another for mugs, another for pots, another for cleaning supplies etc.

3. Keep things where you use them most.
Easy access makes being in the kitchen a smoother experience so you’ll want to spend more time there!

For example, I keep salt and pepper on our dining table so they’re always there when we eat. And I have salt and pepper in the pantry for seasoning when I’m cooking.

Other examples are keeping a jar with utensils next to the stove so they’re easy to grab when I’m cooking. And I have my knives on a rack on the wall in the middle of the kitchen so they’re within arms reach.

4. Clean as you go.
One of the worst feelings is walking into a dirty kitchen and having to spend precious time cleaning before you can even start cooking.

I’m afraid that apart from getting a cleaning robot or a live-in maid, the only way to avoid this is to have a personal rule to clean on an ongoing basis.

If you find yourself with a minute to spare, ask yourself ‘what can I clean now?’ It can take a while to build this habit but you’ll never regret it.

5. Do it now.
This is a trick I picked up from Gretchen Reuben in her brilliant book ‘The Happiness Project‘.

Whenever you see something that could be put away or cleaned, say to yourself ‘do it now’ and follow through. This really worked for me so now I automatically pick things up and put them away.

6. Build habits.
I’ve saved this for last because after golden rule No. 1, simplify, habits are the next biggest game changer.

By building habits you put being organized on autopilot. It becomes automatic – something you don’t have to think about.

This is HUGE because you get the benefits of feeling in control and ‘on top of it’ without having to think or try too hard.

Some of the habits that make my life so much easier (and more organized) include:

  • shopping on a regular basis
  • keeping a running shopping list on my phone
  • doing things ‘now’ as I mentioned above
  • putting my groceries away as soon as I get home
  • really looking in the fridge every day so I know what needs eating up
  • prepping ingredients on the weekend or whenever I can (usually when I’m already in the kitchen).

There you have it!

My 6 ‘golden rules’ which really help me be organized in the kitchen (and other areas of life).

Want to be more organized in the kitchen?

Introducing…

The Organized Cook, a 4-week online training program that shows you my simple system to get on top of cooking at home, eating more vegetables and pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook can help you go to:
http://thestonesoupshop.com/toc/

_________________________

“The Organized Cook means less last-minute stress, more relaxed cooking. I would recommend it because it reduces stress when it comes to cooking and shopping”
Anke, The Organized Cook Student.

_________________________

blat salad-2

Bacon & Avocado Salad

I’ve really been getting into flavour pairings lately inspired by a fab book, The Flavour Thesaurus by Nikki Segnet. It’s hard to go past salty crispy bacon and cool creamy avocado as an match made in heaven. I love this salad because the bacon and avo make it nice and filling yet it’s still fresh and bright. Perfect for lunches or brunches.

Enough for 2
Takes: 15 minutes
4-6 slices bacon, chopped
1 tablespoon sherry or red wine vinegar
3-4 handfuls lettuce leaves
1 avocado
large handful semi dried tomatoes

1. Heat a little oil in a frying pan and cook bacon on a medium high heat until crispy.

2. Combine vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season.

3. Toss leaves in the dressing. Sprinkle over chunks of avocado, tomatoes and the hot crunchy bacon before serving.

Variations

vegan – replace bacon with sliced grilled or roast mushrooms.

vegetarian – skip the bacon and serve with a poached or boiled egg on top.

more substantial / carb-lovers – toss in a drained can of white beans such as cannellini or butter beans to warm up in the bacon fat and add to the salad. You could also just toss in torn sourdough.

no semi dried tomatoes? – replace with halved fresh cherry tomatoes instead.

more veg – add chopped raw veg like snowpeas to the salad.

Big love,
Jules
xoxo

ps. Stay tuned for the next installment of my 6 part series on Kitchen Organization where we’ll go deeper into the Art of Ingredient Prep – one of my key personal habits!

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Green Bean Salad with Toasted Almonds & Feta

This green bean salad recipe is epic! Learn the best way to cook green beans, and get the recipe at cookieandkate.com

I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. Then, I tossed those perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.

I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid.

green beans

I got the inspiration for this recipe from Sarah’s Instagram account (I love her stories). She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I should have just asked for her recipe, but instead I took the more difficult route and created my own version.

I borrowed the cooking technique from America’s Test Kitchen. Instead of simmering the green beans in water, you cook them in a skillet, covered with a small amount of water, then uncover, raise the heat, and cook until it has evaporated. You end up with green beans with a lot more flavor than the watery, simmered variety. Try it!

Continue to the recipe…

The post Green Bean Salad with Toasted Almonds & Feta appeared first on Cookie and Kate.

Do You Make These Meal Planning Mistakes?

fiery harissa paste from Made With Love

Don’t you hate it when you get home from a long day and your dinner isn’t a good as it should be? Don’t you hate it when getting a weeknight meal on the table becomes another source of stress?

Me too.

The good news is preparing dinner can actually be a chance to relax and unwind. A chance to nourish yourself and your loved ones with good food and good company.

Even on busy week nights.

The secret is to harness the power of meal planning without falling prey to the common mistakes…

3 Meal Planning Mistakes (and how to avoid them)

1. Complicated recipes
If you’re a food lover like me, you’ve probably made this mistake more than once (like I have!). Choosing overly ambitious recipes means when it comes time to cook you’re either going to struggle to find the energy OR you’re going to be eating really late.

Happily, building a repertoire of recipes that are both simple (hello 5 ingredients!) and satisfying is something I’ve been doing for years and years. I’m still surprised how allowing each ingredient to speak for itself can be so delicious.

2. Inflexible plans
If there’s one constant in our modern lives it’s that things are always changing. So you need to allow some flexibility otherwise you’re going to end up with lots of waste.

For my meal plans I take two approaches to add flexibility.

Firstly, I include a ‘waste avoidance strategy’ for every ingredient so if your plans change, you’ll know what to do with your ingredients so you don’t end up wasting them.

The second part is including a ‘wild card’ night rather than planning every single meal. This way you can adapt as needed.

3. Not planning!
At the other end of the spectrum is the problem of not having a plan at all. You know where this leads… no food in the house which means you’re far more likely to eat out or order takeaway. Which is fine occasionally but not when it’s happening most nights.

Like Some Help with Your Meal Planning?

Now is a great time to try a different approach!

To celebrate the 3-and-a-half Birthday of Soupstones, my simple done-for-you meal planning service, I’m having a quick 50% OFF Sale.

To make sure you don’t miss out on the ‘1/2 Birthday Sale’
use your link below:
www.thestonesoupshop.com/soupstones/

NOTE: Sale ENDS in less than 48-hours!.

_____________________

“I nearly cried when your planner came through today! My life is really hectic at the moment, lots of stress. To have the planner with recipes that are easy and scrummy, portion controlled and a shopping list it was such a relief. Thank you, thank you!”
Cecelia, Soupstones Member.

_____________________

Harissa Chicken

Firey Harissa Chicken

When I was first learning to cook I once made a ‘fiery’ harissa chicken from a recipe in a magazine. There was a huge ingredients list and it took forever but the thing I remember most was using 50 red chillies in the marinade. My fingers burned for days after preparing so many chillies with no gloves. This version is a much more simple (and just as tasty) homage to that dish. See the variations if you’re not sure about harissa.

enough for: 2
takes: 35 minutes
8 tablespoons Greek style yoghurt
1-2 tablespoons harissa
450g (1lb) chicken thigh fillets
1/2 small cauliflower, chopped
2-4 tablespoons butter
1 bunch mint, leaves picked

1. Preheat oven to 180C (350F). Combine yoghurt and harissa. Taste and season.

2. Chop each thigh fillet into 2 pieces. Toss chicken in half the yoghurt mixture. If you have time you could let it marinate for up to 24 hours in the fridge. Or just keep going!

2. Place chicken on a baking tray. Bake for 25-30 minutes or until the chicken is just cooked through.

3. Meanwhile, whizz the cauliflower in the food processor until you have really fine ‘grains’ that look like couscous.

4. Melt butter in a large frying pan. Add cauli and cook until the cauli is hot. Season.

5. Serve chicken on a bed of the cauli ‘couscous’ with mint leaves on top and remaining spicy yoghurt spooned over.

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Variations

no harissa? – harissa is a Tunisian spice paste. You can get it online or from good delis. My supermarket stocks it. It usually comes in a tube or a jar. You could substitute and chilli paste like sambal oleck or even your favourite hot sauce. Another option is to finely chop a heap of fresh red chillies.

dairy-free – make a marinade using 1-2 tablespoons harissa and 4 tablespoons extra virgin olive oil. Serve drizzled with tahini or mashed avocado instead of the yoghurt sauce.

vegan / vegetarian – replace chicken with firm tofu. The yoghurt and harissa really add loads of flavour to tofu. Or replace chicken with sliced eggplant. You may need to cook a little longer. Another option is to replace chicken with a trimmed bunch of baby carrots for fiery harissa carrots. Vegans will need to see the ‘dairy-free’ suggestions.

more substantial / carb-lovers – serve with cooked quinoa, cooked lentils or couscous cooked according to the packet. You may also like to serve flat bread.

pesetarian – lovely with any fish fillets. Reduce the cooking time to about 20 minutes or less, depending on the size of your fish.

different meat – also great with lamb chops or steak.

different herbs – coriander (cilantro), flat leaf parsley, chives or basil.

paleo (gluten, grain + dairy-free) – use coconut yoghurt or replace yoghurt with olive oil and a little extra harissa.

more veg – toss diced red onions, red peppers (capsicum) and carrot through the cauli couscous.

With love,
Jules
xoxo

ps. Not sure if my meal plans would work for you?

Here’s what Dyann, Emma and Stephanie said about their experience:

“I am so glad I signed up for this, but I think my husband is even happier! Every night I’m hearing comments like, “I have been eating so good lately,” “This tastes like it came from a [Thai, Indian, etc] restaurant!” “That looks like a picture in a magazine” and “The house smells soooo gooooood.”
Dyann, Soupstones Member.

“What I love most about it is that I don’t need to think of what’s for dinner. Thinking of a healthy meal for the family during the working week is tricky so I really appreciate the inspiration from your meal plans. The hard work is done”.
Emma, Soupstones Member.

“The meal plans are simple, easy to prepare, tasty and healthy. I love that it comes in a simple PDF format with a shopping list already broken down. You’ve made it SO simple to actually cook meals 5 nights a week – it’s wonderful!”
Stephanie, Soupstones Member.

pps. There’s really only one way to find out if they’ll work for you…

Try them!

To make the most of the ‘1/2 Birthday Sale’ and try the meal plans out, use your link below:
www.thestonesoupshop.com/soupstones/

NOTE: Sale ENDS in less than 48-hours!.

____________________

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Frozen Mint Lemonade

This frozen mint lemonade recipe is super refreshing and easy to make! cookieandkate.com

Meet your Fourth of July refresher! When I found frozen mint lemonade on a menu in Fez, Morocco this spring, I couldn’t resist. I knew on first sip that I would have to recreate it for you.

This ice cold drink is the epitome of refreshing. It’s infused with fresh mint flavor and offers a light, balanced blend of tartness and sweetness. It’s also super easy to whip up in your blender.

mint and lemons

If you’re wondering if this frozen treat tastes good with a splash of bourbon, a) I like you, and b) I can confirm that it does indeed. I think it would also be great with vodka or gin (Hendrick’s would be my top pick).

I’m home with my family for the holiday, so I’m going to keep this post short. If you’re looking for more recipes for Independence Day, check out my summer potluck roundup and July recipe picks!

Continue to the recipe…

The post Frozen Mint Lemonade appeared first on Cookie and Kate.

What to Cook This July

Quinoa black bean tacos with avocado crema! Quick, easy and delicious. cookieandkate.com

What are you craving for July? How do lots of salads sound? I’m working on my summer potluck salad offerings, and I finally have another green bean recipe coming soon. When you make a recipe, please leave a comment to let me know how it turns out. Your comments keep me inspired, and your star ratings help other people find and trust the recipes.

Recipes aside, here’s what I’ve been into lately!

Avocado

Quinoa Black Bean Tacos with Creamy Avocado Sauce

Gluten free and vegan

“These tacos were absolutely delicious!!! Especially the avocado cream on top. My boyfriend is a gluten free vegan so these were perfect!!! We made them twice last week. Thanks for such a delicious recipe!” – Desiree

More avocado recipes »
Continue to the recipe…

The post What to Cook This July appeared first on Cookie and Kate.