Avocado Vinaigrette

Light Avocado Vinaigrette

Here's a quick recipe for a healthy and fresh vinaigrette. 

You'll need...

1 Diced Ripe Avocado
1 Diced Roma Tomato
1/3 Cup Sliced Onions
1 Tbsp Shredded Parsley
1/2 Tbsp Honey Dijon Mustard
3 Drops of Liquid Smoke
2 Tbsp Garlic Flavored Rice Vinegar
1 Tbsp Olive Oil
2 tsp Freeze-Dried Chives
1 Tbsp Water
1 1/2 tsp garlic powder
Salt and Pepper to taste

Start by...

Combining the avocado, tomato, onions, and parsley in a small bowl.

In another bowl, combine 9 ingredients together. Whisk the oil and vinegar mixture until it emulsifies. 

Pour the vinaigrette on the avocado medley and mix it all together.

And you have your tasty low calorie vegetable vinaigrette. This can be used to top off a salad, as a dip, or (as I did with my Sweet and Spicy Burrito) to top off a sandwich/wrap/taco/burrito/etc...

~Bon Appétit~


Sweet & Spicy Burritos

Sweet and Spicy Beanless Chicken Burritos

I know it's a mouthful of a title but it tells you what you're in for. This is a perfect recipe for a weeknight. It's fast, easy, you can use leftovers to make it, and your loved ones (and yourself) will love it.

Here's what you'll need:

8 Large Flour Tortillas
1 1/2 Cups Mild Cheddar Cheese (shredded)
2 Cups Diced Chicken (leftovers)
2 tbsp Canola Oil
1/2 Cup Sliced Red Onions
1 Diced Large Tomato
1/2 Chopped Parsley
2 Boiled Ears of Corn (or 2 cups frozen corn)
1/2 Cup Sliced Sweet Bell (I used 2 different colors for variety)
2 tsp Black Pepper
1 tsp Dry Basil Leaves
1 tbsp Dry Cilantro Leaves
1/2 tsp Ground Allspice
Salt & Cayenne Pepper to taste

And here's what to do:

*Heat nonstick skillet over medium-high heat then add oil.
*First add the chicken, corn, and peppers. Cook for about 5mins till chicken starts absorbing juices from the corn.
*Then add the parsley, onions, and tomatoes.

Stir the mixture and let cook for 5mins on Medium heat. After that, add your spices and dried herbs. Make sure to taste as you go so you can adjust the flavors to you liking. Cook for 3 more mins then reduce then reduce the temperature to simmer or warm.

*In another pan, place a flour tortilla to cover the pan and heat till warm. You can choose to do both sides or just one.

*Pay attention to your tortillas as they can began to burn in matter of seconds.
**(You can also use the microwave to heat a whole stack at once. Check the packaging for directions)

*Bring the tortilla to a plate and you can begin to filing it.


I started with about 3/4 cup of my chicken mixture.

Next I added my homemade avocado vinaigrette to it to give it an healthy and fresh touch. I will post the recipe for that in my next blog!

And finally, I sprinkled about 2 tbsp of cheese on top. (Adjust to personal taste)

Proceed to wrap it into a burrito.
Then return the burrito back to the skillet just long enough to toast it and seal the open side.
You can serve this with rice, chips, or a salad.
The sweetness from the corn and sweet peppers and the heat from the cayenne pepper give this a mouthwatering contrast. And the hint of allspice take the burrito to a whole new level.

 Take a bite and let me know what you think... 
~Bon Appétit~


Basil & Spinach Manicotti

Basil and Spinach Manicotti with Marinara


1 Box of Manicotti
1 1/2 cup marinara
1/2 cup Alfredo
1 cup Mozzarella
1 cup Italian Cheese blend
1 1/2 cup Ricotta
1/2 cup Parmesan
1/2 cup diced scallions
1 cup diced onions
4 shredded leaves basil
3 cloves minced garlic
4 cups baby spinach (shredded)
1/2 cup diced green pepper
1/4 cup minced italian parsley
3 Tbsp Olive Oil
Salt & Pepper to taste
1/2 tsp Turmeric

The Filling

The Greens
In a pan, heat 2 Tbsp of Olive Oil. Add green pepper, onion, and scallions and cook till most the water evaporates but not to caramelized point. 
Go on to add the basil, minced garlic and parsley. 
Cook for about 5 mins till the flavors in the herbs and garlic are released, then add the baby spinach. 
After adding the spinach, turn up the heat to allow fast water evaporation and to prevent the mixture from getting soggy. 
Next, add your seasonings and keep stirring till mixture for 3-5mins till most liquid has evaporated. 
Turn off stove and set aside. 

Cheese Mixture
In a mixing bowl, combine the ricotta, mozzarella, and Italian Cheese Blend.
Blend the mixture of cheese together till unified. 
Cover and set aside. 

The Sauce

In a bowl, combine the Alfredo and Marinara.

Mix till you no longer have two different colors.

Putting it All Together

*Heat a pot of salted water till boil and add the manicotti pasta to cook until al dente. Drain and add 1/2 tbsp of olive oil to prevent sticking. 
*Preheat oven too 400 degrees and move rack to the middle of the oven. 
*Line a baking pan with aluminum foil and spray the bottom with nonstick oil. 
*Pour half of your sauce mixture to cover the bottom of the pan.
*Fill each manicotti with about 2 tbsp of the spinach mix as well as 2 tbsp of the cheese mix. 
*After the 1st layer, you can add more sauce and/or parmesan cheese before starting the 2nd layer. 
*Once you've filled all the manicotti, pour the rest of the sauce mixture on top, sprinkle with parmesan cheese, black pepper, and an herb of your choice (I used chives). 
*Bake in 400 degree oven for about 30 to 40 mins.

Serve with protein of choice. I served mine with Lemon and Marinara chicken. 
Click here to see how I made it! 
Try it and let me know what you think.

~Bon Appétit~