Lauren on Living

A Lifestyle Blog about Simplifying Healthy Living

Recipe: Avocado Pie

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UPDATE: We adopted a plant based diet in September 2013 so, while this was definitely yummy, it no longer reflects the food we eat. IMG_6595

I know, I know, avocado pie sounds dreadful, but trust me on this, it’s actually quite nice and super easy to make.  You can even name it something else and leave people guessing as to what your secret ingredient is.  It’s reminiscent of a key lime pie and has always been a crowd-pleaser whenever I’ve made it (except for that one time when I added eggs and baked it, don’t do that) you can make it a bit healthier by leaving the cream cheese out, but be warned, the pie won’t maintain it’s form as well.  Try it and let me know what you think.

Ingredients:

Crust:

1 ready made cracker crust, graham cracker or short bread (you could make your own, but I generally go for the quicker route)

Filling:

2 medium ripe hass avocados – scoop out and chop up the flesh

1 8-ounce package cream cheese (room temperature)

1 14-ounce can sweetened condensed milk

3 limes -juiced

1 lemon – juiced

Pinch of salt

Garnish (optional):

Heavy whipping cream

Sugar – to taste

Directions:

In a large bowl mix together the avocado and cream cheese until smooth, using an electric mixer.  Mix in the condensed milk, lime juice, lemon juice and salt until creamy.  Try to keep the avocado lumps to a minimum.  Scoop into the pie crusts and chill in the refrigerator for at least 4 hours or over night.

Put the heavy whipping cream and desired amount of sugar in a separate bowl and beat until fluffy and soft peaks form.

Garnish the pie with the whipped cream and serve.  Enjoy!

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Recipe: Pecan Pie

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UPDATE: We adopted a plant based diet in September 2013 so, while this was definitely yummy, it no longer reflects the food we eat. IMG_5921

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This recipe is super easy to make and only takes about 5 to 10 minutes to prepare once you get the hang of it.  This pie is not as sweet as most pecan pies that I’ve come across, but that’s what my husband loves most about it.

Ingredients:

Crust:

1 cup flour

1/4 cup vegetable oil

3 tbsp milk

Filling:

3 eggs (lightly beaten with a fork)

1/2 cup karo light corn syrup

1/2 cup sugar

pinch of salt to taste

1 1/2 cups pecans

2 tbsp butter (cut up into smallish pieces)

Directions:

Preheat oven to 350 degrees Fahrenheit

Crust:

Mix the flour, oil and milk together until all liquid is absorbed.  You want the consistency to be like play dough, so add a bit more milk and oil to get it there if need be (I forgot this step and my crust was rather dry and crumbly, just saying).  You should mix as little as possible so as soon as there is an even consistency, stop mixing.

Using your fingers, press the dough into a pie pan, making sure to go up the sides, until it is evenly distributed,

Filling:

Mix the eggs, sugar, corn syrup, salt, pecans and butter together in a large bowl, then pour into the pie crust and bake for 50 minutes.

Let cool, then serve with a dollop of whipped cream or vanilla ice cream and enjoy.

Recipe: Quinoa Salad

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quinoa salad

This is the perfect summer salad.  It can be served warm or cold and is delicious either way.  What I love about this dish is that it can be adapted to your individual tastes so easily.  You can really add anything you want, but in my opinion the creamy avocado really elevates this otherwise simple dish into something special.

Ingredients:

2 cups cooked quinoa – (looks best with red quinoa, I used white because that’s what I had on hand)

2 bell peppers – diced (I like to use different colored ones to make it visually appealing)

1 medium onion -diced

3-4 plum tomatoes – diced

5-7  mushrooms – diced

1 avocado – cubed

2 lemons (juiced)

1 tbsp olive oil

Sea salt to taste

Garlic powder to taste

Onion powder to taste

Soy sauce to taste

Garnish with fresh parsley (optional)

Directions:

Heat olive oil in a large skillet.  Add the bell pepper, onion, mushroom, garlic powder, onion powder and a little soy sauce.  Sauté the mixture until the onions and mushrooms are tender, then remove from heat.  In a large bowl gently mix the sauteed vegetables, quinoa, tomatoes and avocado together, then top with lemon juice, soy sauce and sea salt and mix some more.

There you have it.  This dish is so easy to make and has been a tried and true crowd-pleaser  in our circle.