Recipe: Quick & Easy Avocado & Tomato Salad

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One of the things about doing a Daniel Fast (essentially vegan eating) is that it makes you eat healthy real quick. Well, on Wednesday, all I wanted was to slap some peanut butter on a piece of bread and call it lunch, but… well, that’s not Daniel Fasty, so I had to come up with something else. My husband’s grandmother, Nanny, makes this tomato and avocado salad a lot that is delish and she puts something on it that I thought was balsamic vinegar, but after making my (which was also delish) that’s not it. So, once I talk to her and figure it out I’ll add that on here as well!

I know this is easy and half of the world has probably already made this before, but I thought I’d throw it on here because it might be a lunch option you had forgotten about.

Quick & Easy Avocado And Tomato Salad

(Have you noticed that almost all of my recipes say “Quick and Easy” in the title? There’s definitely a theme running through my cooking!)

  • 1 avocado
  • 3/4 cup of salad tomatoes
  • 1-2 tsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh parsley, chopped (optional)

Instructions

  1. Cut up the avocado into chunks and cut the salad tomatoes in half and sprinkle in the parsley.
  2. Pour the olive oil and balsamic vinegar over the mix and stir the salad.
  3. Eat! Really great with iced tea!

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Recipe: Vegetable Feta Foil Packet

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This one was inspired by my friend Rhonda* who came over to visit me the other day. We chatted about fish in foil packets and it got my mouth watering for veggies made the same way.

I only made one serving because my husband took our oldest out for some male-bonding time, so I was on my own with the toddler. This could easily be a vegetarian’s main course and a side dish for a non-vegetarian.

Vegetable Feta Foil Packet
For one foil packet…
• 4 asparagus spears, cut into 1″ pieces
• 5 button mushrooms, sliced in half
• 1 small red bell pepper, sliced into 1″ pieces
• 1 small yellow bell pepper, sliced into 1″ pieces
• 8-12 cherry tomatoes
• 1/4 to 1/2 cup crumbled feta
• 1/4 cup grated Parmesan cheese
• 1 to 2 teaspoons dried oregano
• 1 Tablespoon olive oil
• 2 Tablespoons balsamic vinegar
• 2 one-foot-long sheets of foil

1. Preheat the oven to 375°.

2. Get two 1 foot long sheets of foil. Lay one out flat, set the other aside.

3. Cut the vegetables if you haven’t already.

4. Place the asparagus, mushrooms, tomatoes, bell pepper, and feta in the center of one sheet of foil.

5. Drizzle the vegetable and feta mix with olive oil and balsamic vinegar. Sprinkle with oregano and Parmesan.

6. Seal the foil packet tightly. Place the foil packet, seam down, on the other sheet of foil and seal the second foil sheet around the vegetable foil packet.

7. Place it on the center rack of the oven and let it cook 10 minutes. Flip the foil packet and let it cook another 10-15 minutes. (This allows the veggies enough time to get crunchy soft. If you prefer them soft then cook 5 minutes longer on each side.)

8. Open the packet, let cool a few minutes, and enjoy!

* Names have been changed to protect the “innocent”! Haha!