ABCBC Treadmill Workout update: For those who subscribe to emails or feed readers/ RSS feeds, you may not have seen that there was an error in the initial workout graphic – this would have made the workout 35 minutes instead of 45 minutes … and I’m not letting you get off that easily!! The post is now updated, sorry for the mistake! In last week’s Foodie Friday post, I shared 3 of the 6 recipes that Kevin and I made with our friends Angela and Enoch two weeks ago. You know what that means … you get 3 more today! I hope you enjoy the Veggie-Loaded Guacamole, Lemon-Dill Broiled Salmon, and Healthy Peach Oatmeal Cake!
It looks like guacamole, it tastes like guacamole, it smells like guacamole … but it’s a whole lot lighter! I’m all about the healthy fats of avocados, but sometimes you just want a lot of dip without a lot of calories. This is the perfect solution!
Slightly adapted from this recipe
- ½ lb asparagus
- 1 small/ medium zucchini
- 1 avocado
- 1 tomato
- 2 cloves garlic
- ¼ diced red onion
- ¼ cup cilantro, minced
- 1T lime juice
- ½ Serrano pepper, minced
- salt and pepper, to taste
- Steam asparagus and zucchini (I used a steamer in the microwave, but you could do it on the stove or in a covered microwave-safe dish).
- Allow them to cool, and toss into blender with the avocado, garlic, lime juice, Serrano, salt, and pepper. Pulse for a minute or so, until consistency reaches desired guacamole-like state.
- Add in chopped tomatoes, red onion, and cilantro, and pulse a few more times until well combined.
- Serve and enjoy!
If made according to this recipe, each serving will have 48 calories, 3g fat, 5g carbs, and 2g protein.
Lemon-Dill Broiled Salmon
The lemony dill flavor really makes this salmon pop! It’s easy to make but tastes just as delicious as any restaurant salmon I’ve had! Thanks to Angela and Enoch for the recipe!
- 1 large salmon filet
- 4-5 lemons
- 2T dried dill
- salt & pepper to taste
- several small pats of butter
- Turn oven on broil setting (500 degrees).
- Lay your salmon filet in a foil-lined pan, and sprinkle it with salt and pepper.
- Juice your lemons, and pour juice over salmon filet. Allow lemon juice to soak in for about 10 minutes per side.
- Sprinkle dill on top of salmon, and place small pats of butter (about 2T total?) on top of salmon filet.
- Broil for about 15 minutes, or until salmon appears barely crispy around edges.
You’ll notice that I didn’t measure the ingredients exactly since our guests were kind enough to make this dish for us, so I don’t have exact nutrition stats. But you can’t go wrong with heart-healthy, omega-3 packed salmon!
Healthy Peach Oatmeal Cake
This summery dessert is easy to make, and delicious when served warm with a scoop of vanilla ice cream. We all enjoyed it, and I loved that it was healthy, didn’t leave me overly full, and didn’t cause the blood sugar surge that many rich desserts do. I have to admit, though, that I’ve been less than impressed with the leftovers cold from the refrigerator, so by all means, if you make this, serve it warm! And if you’re looking for another peach dessert, don’t forget about my Peach Protein Microwave Dessert!
This recipe was inspired by my friend The Baker Mama and her Peach Oatmeal Bars. I had pinned her recipe, and it has been far and away my most popular pin, so Maegan, you must be on to something! 🙂
- ½ cup quinoa flour
- ½ cup almond flour
- 1 cup oats
- 1t baking powder
- ½t salt
- 1t cinnamon
- 1T olive oil
- ½ cup unsweetened applesauce
- ½ cup pumpkin
- 15 drops stevia
- 2t agave
- ½ cup egg substitute
- 1t vanilla
- 2 large chopped peaches
- Preheat oven to 350°F. Spray a baking pan (I used 8×8) with oil or cooking spray. Set aside.
- In a large bowl, whisk together the flour, oatmeal, baking powder, salt, and cinnamon. Set aside.
- Mix olive oil, applesauce, pumpkin, stevia, agave, egg beaters, and vanilla. Gradually add flour mixture, beating until just combined. Stir in chopped peaches.
Spread batter evenly into prepared pan. Arrange peach slices evenly on top of batter. Sprinkle with cinnamon. Bake for 30 minutes until bars are browned on top and a toothpick inserted in the center comes out clean.
If made according to this recipe, each serving will have 116 calories, 5g fat, 16g carbs, 5g sugar, and 4g protein. Enjoy!
So tell me in the comments … what recipes should I make this weekend so I can share with you next week? Do you have any fun and/ or healthy plans for the weekend?
Can we talk about how I love every single one of these recipes!!! Not to mention how brilliant are you for sneaking in veggies into your guacamole?? I’m so happy I found your blog too! I have a feeling I will be pinning and making a lot of your recipes 🙂 Have a wonderful weekend!
Aw, thanks Davida! Mutual love-fest :). You have a wonderful weekend, too!
oh this veggie loaded guac recipe is wonderful! i’m always looking for a way to de-calorie guac haha because it is just so easy to eat so much of it. plus this sneaks in more veg! LOLing at the lemon juggling pic haha! totally a face i’d make.
Thanks, girl! Hope you like it :). I agree it’s so hard to stop with guac – but you can feel good about this one.
I never would have thought to put asparagus and zucchini in guacamole! It’s a great way to add in a few more vitamins! Love!
I hope you try it and enjoy it – I was amazed that it didn’t change the taste or texture much at all, and I love sneaking in my veggies as much as possible!