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
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One-Skillet Paleo Mediterranean Chicken

Ingredients

  • 1/2 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 8 oz jarred artichoke hearts, liquid drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata olives, chopped
  • 1 lb pre-cooked chicken
  • Fresh spinach – a couple of handfuls
  • 2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
  4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
  5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  6. Serve hot garnished with the fresh basil.

Sun Dried Tomato Cheesy Meatballs

Author: Karina – Cafe Delites (Source)
Serves: 6 (12 large meatballs (or 24 smaller ones)

Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!

Ingredients

  • Meatballs:
    • 500g beef mince
    • 500g pork mince (or use extra beef mince)
    • 1 egg, lightly whisked
    • ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
    • 150g semi-dried tomatoes, drained and oil reserved
    • ½ cup grated Parmesan cheese
    • 4 cloves garlic, crushed
    • 4 table spoons tomato paste
    • 1 tablespoon fresh chopped oregano
    • 1 tablespoon fresh chopped basil
    • 1 tablespoon oil
    • Salt to taste (about 1 tablespoon) and pepper
  • Sauce:
    • reserved Sun Dried Tomato oil
    • 2x 420g jars tomato pasta sauce (or tomato soup)
    • 180g large bocconcini balls (6 large balls the size of golf balls), sliced

Instructions

  1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Nutrition Information: 

Serving size: per serve (2 large meatballs + sauce and cheese) Calories: 496 Fat: 27.8g Carbohydrates: 13.6g Fiber: 1g Protein: 44.8g Net Carbs: 12.6g