Main Dishes

Cilantro Avocado Broach

44

This is a recipe I eat at least once a week...so commonly included in my diet that my boyfriend coined it (for unknown reasons) a "Broach." I used to pile the toppings on a rice cake, but since running out of this ingredient, I instead pile it on a bed of brown rice or quinoa. Eat it for breakfast, lunch, or dinner...even mix up the spices! It's a versatile recipe that is sure to satisfy!

1
1 Roma tomato (diced)
1/2 Green Bell Pepper (diced)
1/2 Avocado (diced)
5 sprigs of fresh cilantro (chopped)
2 tablespoons of your favorite salsa
2 tablespoons non-fat cottage cheese
1/8 teaspoon oregano
1/8 teaspoon basil
1 egg
1/2 cup cooked brown rice
1 tablespoon shredded mozzarella
Salt and pepper to taste
1. Place your diced tomato, green pepper, avocado, cilantro, salsa, and spices in a bowl. 2. Microwave for 1.5 minutes. Add the cottage cheese and microwave for another 1.5 minutes. You can also saute the veggies on the stove if you prefer. 3. While heating your veggie mixture, heat a greased non-stick skillet. Crack your egg onto the skillet and break up the yolk. Sprinkle salt and pepper to taste. 4. Let the egg cook until the top is nearly solid. Flip and turn off the heat. 5. Arrange your brown rice on a plate. Top the rice with your veggie mixture and mozzarella. 6. Complete the final layer of your "Broach" by flipping the fried egg onto the veggie mixture. 7. Enjoy!
Nutritions

Calories
764

Sodium
1073mg
44% DV

Fat
21g
32% DV

Protein
26g
53% DV

Carbs
118g
40% DV

Fiber
16g
66% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV