Avocado Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

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I could eat these all day everyday! Avocado fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft & creamy on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make zucchini fries using this exact same recipe too – in fact, the steps are identical so I’ve just duplicated the blog post and changed up the ingredients.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

5 large hass avocados
1/2 cup flour
2 large eggs
1.5 cups panko
3/4 cup freshly grated parmesan cheese
1.5 tsps Italian seasoning
1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.

I made zucchini fries at the same time and forgot to take a photo with avocado instead so pretend the zucchinis are avocados 😅

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Avocado Fries

Ingredients:

5 large hass avocados
1/2 cup flour
2 large eggs
1.5 cups panko
3/4 cup freshly grated parmesan cheese
1.5 tsps Italian seasoning
1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.Prepare 3 bowls and put the following in each bowl:
1. Flour
2. Beaten eggs
3. Panko, parmesan cheese, Italian seasoning, and paprika
Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
- You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

October 10, 2021October 17, 2021

AbbyLeave a comment

Zucchini Fries

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I could eat these all day everyday! Zucchini fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft on the inside. Serve it as an appetizer, a snack, or a side to a burger.

Happy cooking!

Ingredients you’ll need:

4 medium sized zucchinis
1/2 cup flour
2 large eggs
1.5 cups panko
3/4 cup freshly grated parmesan cheese
1.5 tsps Italian seasoning
1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Zucchini Fries

Ingredients:

4 medium sized zucchinis
1/2 cup flour
2 large eggs
1.5 cups panko
3/4 cup freshly grated parmesan cheese
1.5 tsps Italian seasoning
1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).
Prepare 3 bowls and put the following in each bowl:
1. Flour
2. Beaten eggs
3. Panko, parmesan cheese, Italian seasoning, and paprika
Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
- You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

October 10, 2021October 10, 2021

Abby1 Comment

Leek & Potato Soup

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

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Oct 2021: 8 leeks for $1 at the Canning Vale clearance market!!!

It’s the weekend which means once again Toby and I headed to our favourite clearance market this Saturday for some incredible deals. We’ve only got a couple weeks left in Perth so I tried not to go too crazy, but when I saw this bundle of leeks for $1, I just had to! That’s right, for only ONE DOLLAR, I got 8 big beautiful fresh leeks! I’m still not sure what I’m going to do with them all, but the first thing that came to mind was the classic leek & potato soup. Luckily they also had a 4kg bag of potatoes for only $2.50 😄.

If you’re unfamiliar with leeks, it’s a vegetable that looks like a giant spring onion. It’s part of the onion/garlic family and has a more subtle onion flavour with a hint of sweetness. Just like an onion, it’s a pretty versatile vegetable. You can throw it in pretty much anywhere you would use an onion. They are notoriously known for trapping sand and dirt in their layers, so make sure you wash the layers thoroughly before using it.

This creamy potato leek soup is so easy to make and cooks up quickly. The base recipe is good on its own, but if you’re looking for something more indulgent, then check out the suggested toppings. Stay tuned for more leek recipes!

Happy cooking!

Ingredients you’ll need:

2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
2 Tbsps butter
4 garlic cloves, minced
1kg (~4 large) yellow/Yukon gold potatoes, diced into cubes
7 cups chicken stock
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried thyme)
1/4 tsp fresh ground black pepper
1 tsp salt
1 cup heavy cream
Extras for serving if you’re feeling fancy and indulgent (optional):
- Grated cheese
- Croutons
- Bacon bits

Directions:

Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.

In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).

Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).

Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can use a blender as well if if yo don’t have a stick blender.)

*Tip: if you prefer a chunky soup, reserve some of the potatoes and leeks prior to blending and then add them back into the soup afterwards.

Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

Summarized Recipe:

Leek & Potato Soup

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, mains, soups, vegetarian
Serves: 6-8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

2 large leeks (or 3 regular sized ones) – you want about 5 cups chopped
2 Tbsps butter
4 garlic cloves, minced
1kg (~4 large) yellow/Yukon gold potatoes, diced into large cubes
7 cups chicken stock
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried thyme)
1/4 tsp fresh ground black pepper
1 tsp salt
1 cup heavy cream
Extras for serving if you’re feeling fancy and indulgent (optional):
- Grated cheese
- Croutons
- Bacon bits

Directions:

Prepare the leeks: Cut off and discard the roots and the fibrous leaves (see photo). Slice the remaining stalk in half vertically and wash the dirt and grit away from in between the layers. Slice the leeks and set aside in a bowl.
In a large pot over MED heat, melt the butter and sauté the garlic and leeks together until the leeks are soft (~5 mins).
Add in the potatoes, chicken stock, bay leaves, thyme, black pepper, and salt to the pot. Stir. Cover with a lid and let the soup simmer until the potatoes are very soft (~15-20mins).
Once the potatoes have softened, remove the bay leaves and fresh thyme and use a stick blender to emulsify the soup. (You can pour the soup into a regular blender as well for a smoother texture).
- *Tip: If you prefer a chunky soup, you can reserve some of the potatoes and leeks prior to blending and add them back in the soup afterwards.
Add cream to the soup and bring it to a simmer. Adjust salt and pepper according to taste. If the soup is too thick, a little more chicken stock. If it’s too thin, continue to simmer until it thickens. Serve!

October 10, 2021October 10, 2021

AbbyLeave a comment

So Easy Healthy Chocolate Mousse

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

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Get ready for a quick, easy, healthy, vegan, sugar-free, low-carb chocolate mousse! Sounds too good to be true, right? I promise it’s worth a try. Chocolate mousse is one of Toby’s all-time favourite desserts and although this isn’t quite as good as his favourite version, it still got his official stamp of approval for being pretty damn good especially since it’s a healthy alternative! He can gorge on this guilt-free and better yet, it’s SO easy to make.

This mousse isn’t as fluffy and light as a traditional chocolate mousse but it’s still packed with chocolatey flavour and just as creamy because it uses avocados as the main ingredient. You can eat this on its own with some diced strawberries or alternatively choose to use it as a frosting on a cake or as a stuffing in a pastry.

What makes this recipe so amazing?

Quick and easy – Just blend all the ingredients together. It comes together in 15 minutes, perfect for a quick snack or last minute dessert plans.

Vegan – No dairy products are used. Avocados are the main ingredient that gives this mousse its creamy velvety texture.

Sugar-free – Medjool dates are the best kept secret to replacing sugars in a recipe without adding any extra flavour! You can alternatively use honey or maple syrup if you don’t have any dates on hand.

Low-carb – Compared to a regular chocolate mousse, the only ‘carb-y’ ingredient in this recipe are the dates. No extra added sugars

Healthy – avocados, dates, and soy milk make up the bulk of this recipe!

Happy cooking!

Ingredients you’ll need:

24 pitted dried Medjool dates
4 ripe hass avocados, pitted with the flesh scooped out (~500g of flesh)
1/2 cup natural cocoa powder
1/2 cup dutch cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1 cup soy milk (or any milk alternative)

Directions:

Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).

Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Summarized Recipe:

So Easy Healthy Chocolate Mousse

Ingredients:

24 pitted medjool dates
4 ripe hass avocados, pitted with the flesh scooped out (~480g of flesh)
1/2 cup natural cocoa powder
1/2 cup dutch cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1 cup soy milk (or more to your liking)

Directions:

Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).
Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

October 10, 2021

AbbyLeave a comment