Baked Avocado Fries

Hello everyone!! I seen this awesome recipe on Pinterest and I had to try them. Okay I was a little skeptical about the idea of eating  baked avocado fries.  However, I must admit, these are the bomb!!! The have a nice church  when you bite into them. Then you get that rich buttery texture of the avocado. I use ranch dressing as a dipping sauce. Yum!!! I have found a new guilty pleasure.  So try it out and let me know what you think.

For this recipe and healthier food options go to


1/4 cup flour

1 tsp kosher salt ( I used garlic salt)

2 large eggs, beaten ( I used egg beaters)

1 1/4 cups Panko (Japanese bread crumbs)

2 firm-ripe medium avocados

Grated parmesan for serving (optional)


Preheat oven to 450.

Place two ripe firm medium avocados on a cutting board.  Pitted, peeled, and sliced into 1/2-in. wedge

Coat avocado slices in the four, then egg, then panko.

Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.

Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Sprinkle with Grated parmesan cheese. and serve with ranch dipping sauce!


Chocolate Chip Banana Nut Bread Muffins

Okay so I took this recipe for the 400 calorie fix cook book. But after I added mini chocolate chip these little babies, I’m sure they’re over 400 calories now.Oh well!  They still taste great and these are a healthier option if you want to indulge. My six year old ask me to make these from now on. These will be my breakfast tomorrow! Yum!


1 cup all-purpose flour

1 cup  whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

3 very ripe medium bananas, mashed

2 large eggs

1/2 brown sugar

1/2 cup plain low-fat or fat free yogurt (Fage Greek 0%);

1/4 cup Canola or vegetable oil

1 tsp vanilla extract

1/2 chopped walnuts


Preheat oven to 350.  Coat a bread loaf pan with cooking spray. I used large and regular size muffin tins instead to help with portion control.

1. Combine all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in to a large mixing bowl.

2. Mix together bananas, sugar, eggs, yogurt, oil, and vanilla extract in mixing bowl  until well blended.

3. Add the dry ingredients. Stir  just enough to combine. Add walnuts and stir to combine. Don’t over mix. The batter is very thick, it kinda of reminds me of glue. I have to spoon it in to the tins.

4. Pour into muffin tins, and back for 25-30 minutes.

5. If using a loaf  pan, bake for 45 minutes or until  top is brown and wooden tooth pick comes out clean.

Let cool then serve.

Vietnamese Spring Roll

This is one of my favorite recipes a very good friend of mine use to make for use in collage. I often use it as a  lite snacks when I want something quick, yet filling and is a good source of protein for me. I serve this with a nice peanut sauce on the side. This can also be a main dish or appetizer.

Vietnamese Spring Roll

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8-12 large cooked shrimp – peeled, and deveined
  • 1 1/3 tablespoons chopped fresh Thai basil (optional)
  • 3 tablespoons chopped fresh cilantro
  • 2 green onion sliced
  • 1/2 cup slice carrots
  • 1/2 bag of fresh Spinach Leaves


  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Prep all veggie. I found it easier to make the spring rolls in a assembly line.



  1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

  1. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, cilantro and spinach leaves, leaving about 2 inches uncovered on each side.

3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. Serve rolled spring rolls with peanut sauce mixtures.


Cowboy Caviar

This recipe comes from from my good friend Sandy. I had this at my Writers Retreat over the weekend and had to recreate it at home. It’s packed with protein and fiber. It’s a great side dish but I ate it as a snack with some Chip’ins for most of of the weekend. YUM!!  I will make its again!
8 Servings


  • 1 (15.5 ounce) can Black Beans (rinsed and drained)
  • 1 (15.5 ounce) can Black-Eyed peas (rinsed and drained)
  • 1 (15.5 ounce) can Chickpeas (rinsed and drained)
  • 1 (14.5 ounce) can Roe-Tel
  • 2 cups frozen corn kernels (thawed)
  • 1/2 medium Red onion chopped
  • 1/4 Orange bell pepper finely chopped
  • 1/4 Red bell pepper finely chopped
  • 1/4 Yellow bell pepper finely chopped
  • 1/2 cup chopped pickled jalapeno peppers
  • 1 teaspoon fresh Garlic  (maybe more is you love Garlic like I do)
  • 1 1/2 cup Fat Free  Italian salad dressing
  •  3/4 cup cilantro chopped
  • a pinch of salt and pepper to taste


1. Mix beans, peas, tomatoes, corn, onion, bell peppers and jalapeno peppers in a large bowl.

2. Season with garlic.

3. Add dressing and cilantro; toss to coat.

4. Refrigerate for 20 minutes or until ready to serve.

5. Serve with chips as a dip or as side dish with the main dish.

Black Bean Mango Salsa

This is one of my favorite things to make in the summer or when mango’s are in season. The crisp flavor of the veggies and cilantro, mixed with the sweet taste of mango and spiciness of the jalapeno can be a great compliment to any dish or light snack. I like to serve this with Chip’ins popcorn chips (I’ll do a review on this product soon. It’s my new favorite thing.) or over grilled fish or chicken. I hope you enjoy recipe and much as I do.


2-3 Fresh Mango (Coarsely Chopped)

½ Can Black Beans (Rinsed and Drained)

½ Red Bell Pepper (Chopped)

½ Green Bell Pepper (Chopped)

½ Red Onion (Chopped)

½ Jalapeno Pepper (Chopped)

½ tsp minced garlic

Sea Salt to taste

Crushed Black Pepper to taste

½ Fresh Lime Juice (if small use one lime)

Cilantro according to taste (Chopped)


Place  chopped vegetables, and spices in a large bowl. Mix well until thoroughly combined.

Cut and score mango. Then flip inside out. This makes it easier to dice the slippery fruit and it gives you better control of the size you want to cut for the salsa.

Add Mango to veggie mix and squeeze in the lime juice.

Place black beans in the mixture.

Cover and refrigerate for at least 2 hours before serving. The longer the flavor meld the better the salsa. It’s that easy. Serve with your favorite chip, fish or chicken dish.

%d bloggers like this: