Creamy Spiced Guacamole is a remix of traditional guacamole except loaded with spices like cumin and packed with both cilantro and garlic flavors! Meet your new favorite guacamole!
I actually LOVE when I get to the point that I crave healthy food.
Sometimes I forget that I love healthy so much when a too-big juicy hamburger is placed before me not once…but twice this weekend 0_0
It was birthday weekend
week around our household and that means repeated unhealthy offenses in the best…err…worst way [torn].
Mine and Steven’s birthdays are a mere 4 days a part so we get quite caught up in the birthday celebration Part….37… and one bad meal turns into two…which turns into my-birthday-is-two-days-away-so-i-don’t-want-to-cook…and my sweet husband humors me. And somehow (not a clue how) we get to the end of the celebratory days and we have eaten out practically every meal and all we want is to drown in greens and all.the.vegetables.
Today is certainly no exception.
Although not the most photogenic (hi, ugly green soup-like sauce that was actually delicious) this bowl of eggy sunshine and saucy grain goodness was perfectly filling and loaded with flavor!
In the spirt of healthy, let’s ignore bad soupy greenness and embrace lovely eggs and creamy avocado because they are our favorite.
The first of this bowl involved my favorite superfood: Quinoa.
On its own…I mean I hate judgin’ but it’s just plain ole bland.
Solution: chicken broth and green chiles! I always try to cook any grains in chicken or vegetable broth since it truly adds so many flavors, but I added a small can of green chiles on a whim this time and WOW. I kept opening the lid and just snacking on the delicious fragrance that is this chicken broth and chile action!
Besides drinking in fragrances and weird food blogger things, you are going to love how simple this recipe is. Sometimes I can’t even handle some of my long involved recipes. Knowing they are satisfying to all my taste buds just isn’t enough to make me put the effort in some days. But, 30 minutes? Yes, I can handle 30 minutes and let’s be honest; I was snacking on this bowl way before it hit 30 minutes.
Just like other bowls, this recipe is a great clean-out-your-fridge opportunity and that is just what I did!
A little chopping and sauteing and mixing= DINNER.
If you are one of those cool prepared people with cooked rice/quinoa ready and refrigerated you could throw it in the sauté pan and knock that time down to 15 minutes.
And that little bowl looks even better now, doesn’t it? 🙂
Well, here’s to a Tuesday that felt like Monday and a Friday that can’t get here fast enough!
Have a happy QUICK week!
- ½ cup uncooked quinoa (or 1 cup cooked)
- 1 cup + 2 tbsp. chicken broth (divided)
- 4oz can of green chiles
- 2 eggs
- 1 tbsp. butter
- 8oz spinach leaves
- 2 Roma tomatoes
- 2 green onions
- 4 very large mushrooms (sliced)
- 4 cloves garlic
- 2oz Havarti (I used jalapeno Havarti)
- ½ avocado
- Salt + Pepper
- Cook quinoa according to directions on bag, substituting water for 1 cup chicken broth and adding chiles.
- Add sliced mushrooms and minced garlic to skillet with melted butter and allow to cook until tender.
- Add spinach and stir until wilted and season heavily with salt and pepper.
- Stir in cubed Havarti with remaining chicken broth and stir until cheese has melted.
- Add cooked quinoa to two bowls and top with cheesy sautéed veggies.
- Return skillet to heat and fry two eggs over easy and place on veggie bowls.
- Add toppings (chopped green onion and avocado) and enjoy!
Panini…whatever you want to call...it is THE BEST sandwich I have eaten-ever.
Bold statement? I know. But I stand behind it COMPLETELY, and you will too! I don’t often get this excited about a sandwich, but HELLO when it tastes like this how could I not?!
I was sitting at work last week pondering what I was going to make that night. Wednesday’s are our busiest days so unless I have a quick meal planned, nothing is getting on the table for dinner. With how the day was looking so far, things were leaning towards the empty dinner table. Then I remembered the loaf of Italian bread I had and that cherry pepper relish from a previous grocery run the week before! I decided to grab a rotisserie chicken at the store and—WING IT. My favorite.
What started out as a bit of a scramble, blossomed into a completely flavorful, cheesy, audible “yum” worthy creation. And may have been re-created the next three meals of our week 😯 …Oops. But I mean I just had to…uh…test this recipe multiple times…I needed to know it was perfect for you guys. And then…darn it! Forgot to take pictures because I was too busy stuffing my face. So…better make it again! We were disappointed, of course. 😉
And we need to talk about the legitimacy of this ‘Panini,’ but by way of a story.
So I was lying in bed super late the other night (read: 10:30…that’s late right?), not counting sheep, not daydreaming and not planning our next vacation. Nope. That is what normal people do. I, on the other hand, was dreaming up Toasted Mediterranean Avocado Hummus.
Before you get all impressed with my dedication to this blog, I need you to know I had selfish intentions. First of all, I love BREAD. Because all carbs basically whisper my name 100% of the time (blessing and curse), but also because it has been a hot minute since I had any type of toast in my life. I KNOW. What kind of person doesn’t have toast on a regular basis? Me. I am that person.
So, the toast, THAT was definitely happening, but I couldn’t decide what delicious spread was going to reunite me with that golden toast. I knew I wanted to pile on ALL.THE.THINGS. because if this wasn’t a dead giveaway I tend to go just a bit overboard on toppings. So before the internal debate had gotten too intense, a light bulb went off, and my glorious kitchen bestie, the FOOD PROCESSOR, appeared in my head…angels singing and all! Hummus was definitely the answer to my toppings conundrum and the spread to unite me with my long lost craving of toast.
Those lovely chickpeas all cozy next to my favorite, the avocado, as well as a touch of the salty—feta and Kalamata olives—and some fresh staple ingredients blend into a dense spread fit to withstand endless toppings!
This hummus had Steven and I “mmmmm-ing” the whole time we hovered over the bowl like animals sat at the table like the classy adults we are and tried all the combinations of toppings we could think of!
Spoiler Alert: They’re ALL good.
Go raid your pantry of all the yummy things and get that buffet ready for a Mediterranean Avocado Hummus party! Whether pita, toast… errr spoon… (not that I am speaking from experience or anything)
This hummus will leave your mouth in Mediterranean party mode and add that flare you need to get through your Wednesday and closer to FRIDAY.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It's my favorite to see your creations! 💕
- 1 can garbanzo beans, drained
- 3 cloves garlic
- 1 avocado
- 3 leaves fresh basil
- 5-6 Kalamata olives
- 3 tbsps plain yogurt
- 2 tbsps feta cheese + extra for serving
- Pepper (to taste)
- 1 tbsp lime juice
- 2 tbsp milk
- 1 loaf French bread
- Olive oil spray
- Add all ingredients to food processor and blend on high until combined.
- Scrape sides of food processor as necessary and pour into dish.
- Slice bread in ¾-1 inch pieces and spray olive oil on each side.
- Place on flat top grill or large skillet for 1-2minutes per side or until slightly brown.
- Serve bread with a generous layer of hummus and any desired toppings.
Sliced Boiled eggs, fresh corn, sliced grape tomatoes, green onion, olive oil, bacon, basil, feta-the options are endless- so enjoy and have fun with it!
I think I just got chills.
Surely everyone gets chills when speaking of avocados, right? Don’t answer that.
That super yummy pear-shaped fruit of bright-green goodness sitting on my windowsill until ripe perfection just warms my heart.
So much so that I purchase three four six at every grocery run.