Avocado Spread

This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.

This recipe calls for a full jalapeño with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!

• Servings: 6
• Time: 10 mins
• Difficulty: easy
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Recipe: Yields 1 1/4 Cup (2 Tablespoons)

INGREDIENTS:

• 1 Ripe Avocado
• 1 Big Handful Cilantro
• 1 Juice of Lime or Lemon
• 1 Jalapeño (stem cut off but leave the seeds)
• 1/4 Onion
• 3/4-1 Teaspoon Fine Salt
• 2 Tablespoons Water

Directions

• Pour all of the ingredients into a blender and blend until it’s a chunky consistency!
• Pour the speed into a mason jar and store it in the refrigerator for up to one week.

Enjoy! 🙂

-Hilda

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Oat Tortillas (OATILLAS)

These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.

I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂

Oat Tortillas

• Servings: 5
• Time: 10 mins
• Difficulty: easy
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Recipe: Yields 5: 7-inch Tortillas

INGREDIENTS:

• 1 Cup Oat Flour (Rolled Oats Blended Into Flour)
• 1 Cup Boiling Water
• 1/4 -1/2 Teaspoon Fine Salt

Directions

• Start by boiling 1 cup of water and heating up a pancake griddle or skillet.
• Mix the oat flour, and salt together in a bowl then gradually add the hot water with a fork until everything is combined and the dough starts to form – the dough will be sticky and warm.
• Let the dough cool slightly for about a minute or two. With your hands start forming the dough (it will pull away from the bowl).
• Take the dough out of the bowl, and place it in a silicone mat or on top of your counter and form a log.
• Slice the log into 5 equal pieces, and form those pieces into balls.
• Making one tortilla at a time, place parchment paper on top of the ball, press down with your hand, then roll it out with the rolling pin to form the tortilla.
• gently remove the parchment paper from the tortilla and place it onto the hot skillet and cook it for about a minute per side.
• Place the cooked tortillas into a plate, and repeat until you’ve made them all!
• Store the tortillas in an air tight baggie in the refrigerator for about a week.

Enjoy!

-Hilda 🙂

Pizza Crust

This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! 🙂

• Servings: 2
• Time: 2 Hours
• Difficulty: easy
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Recipe: Yields 2 12-inch Pizzas

INGREDIENTS:

• 2 1/4 Teaspoons Active Dry Yeast
• 1 Teaspoon Granulated Sugar
• 1 Cup Warm Water ( 100-110 Degrees F)
• 3 Cups (384 grams) Whole Wheat or All Purpose Flour
• 2 Teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

DIRECTIONS:

Preparing the dough:

• Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
• Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
• Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
• In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
• On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
• Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
• You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
• Take the dough out of the fridge at least 30 minutes prior to baking.

Baking The Pizza:

• Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
• On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
• Carefully open the oven ( it will be very hot so use oven mitts).
• Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
• Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
• Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda