Baked avocado egg rolls

Source: Glow by PopSugar

Ingredients

For the avocado egg rolls:

  • 1/2 lime, juiced
  • 1 1/2 ripe avocados, diced
  • 2 tablespoons red onions, diced
  • 1 tablespoon sun-dried tomatoes, diced
  • 1 large garlic clove, minced
  • 1/4 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 egg
  • 4 sheets frozen phyllo dough, thawed
  • Olive oil spray

For the cashew dipping sauce:

  • 1/4 cup raw cashews
  • 1/4 cup plus 2 tablespoons water, divided
  • 2 tablespoons low sugar rice wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon olive oil
  • 2 tablespoons cilantro leaves
  • Pinch of salt
  • 1″ ginger, peeled and grated

Instructions

To make avocado egg rolls: Add lime juice to a medium sized bowl. Add diced avocado and stir gently until avocado is covered in lime juice to prevent from browning. Add in red onion, sun-dried tomatoes, garlic, salt, and cilantro to the bowl and stir until well combined. Set aside.

Add egg to a small bowl and whisk until scrambled. Set aside.

On a dry, clean surface, set out 4 sheets of room temperature phyllo dough and cut into quarters. Leave 1 set of phyllo dough in the center of your cutting board. Add approximately 1/3 of the avocado mixture to the dough a little right of the center. Wrap the dough like you would an egg roll and use the egg wash with a brush to seal the dough together. Keep going until you have a tightly wrapped log. Use the egg wash to fold the open ends of the egg roll together, like you’re wrapping a package. Fold two sides in and then fold the top and bottom triangles down. Repeat two more times with the remaining avocado mixture.

Heat a nonstick skillet to medium heat and spray each egg roll all over with olive oil spray. Add egg rolls to pan and cool for 3 minutes on all 4 sides until golden brown. Remove from heat and let cool for 5 minutes.

To make cashew dipping sauce: Add cashews to 1/4 cup of water and set aside to hydrate for at least 30 minutes.

Once soaked, strain cashews and add to a food processor. Add rice wine vinegar, 2 tablespoons of water, lime juice, olive oil, cilantro, salt, and ginger. Pulse until smooth.

Slice egg rolls in half diagonally and serve with dipping sauce.

Nutrition Information

  • Serving: 6
  • Total Calories: 103.6 cal per egg roll

Broccoli Salad

A friend posted this recipe on Pinterest. The original had pasta which I dropped. And sugar which I’ve replaced with Splenda.

Source: damndelicious.net

Site Description

A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!

Ingredients

  • 6 slices bacon, diced
  • 1 head broccoli, cut into florets and finely chopped
  • 2 cups seedless red grapes, halved
  • 1/3 cup diced red onion
  • 1/4 cup chopped pecans
  • Dressing
    • 1/2 cup plain Greek yogurt
    • 1/2 cup mayonnaise
    • 1/3 cup red wine vinegar
    • 1 tablespoon¬†Splenda
    • 1/2 teaspoon dried thyme
    • Kosher salt and freshly ground black pepper, to taste

Directions

  1. To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. In a large bowl, combine bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
  4. Serve immediately.