AvoGoodMeal

Do people even post pictures on Instagram anymore? 😂

Well here’s a picture of my “veggie egg roll in a bowl” that I took before reels infiltrated our lives. It’s all the flavor of an egg roll in bowl form: excellent on its own (very good macros!) or with a side or noodles and rice. Recipe below:

https://avogoodmeal.com/2022/05/25/vegetarian-egg-roll-in-a-bowl/

Do people even post photos on Instagram anymore? Don’t care - this falafel needed a permanent spot in my feed! Hands down the BEST I have ever had. The crispiest falafel and the fluffiest pita. If you’re ever in Marrakech, you just try … I went twice in three days 😂

They’re located in the Medina very close to Bahia place which makes it the perfect pit stop during touristing!

✨Air Fried Cheese Curds✨
Saving the best for last with our Super Bowl apps. Safe to say I’m obsessed with air frying everything these days.

And yes I did take this picture when I thought the would make the Super Bowl 😂
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Air Fried Cheese Curds

Ingredients
* 1 bag of fresh cheese curds
* 1 cup whole wheat flour 
* 1 cup panko breadcrumbs
* 2 eggs beaten
* 2 tsp Cajun seasoning 
* 2 tsp paprika
* 1 tsp garlic powder
* Salt/pepper

Directions
1. In a shallow bowl mix panko, paprika, garlic powder, cajun seasoning and salt/pepper
2. Create a dredging station of a bowl of flour, the seasoned panko and the beaten eggs
3. If freezing cheese curds, remove from freezer
4. One at a time, coat each individual cheese curd in flour, then egg , then panko ensuring the cheese is fully covered in breadcrumbs
5. Place curds on a lined sheet and spray with avocado oil spray
6. Air fry at 350F for 10-12 minutes flipping over once half-way
7. Complete in small batches and serve with your favorite sauce – ours is chipotle ranch! 

✨Honey Peri-Peri Cauli Wings✨
Coming in hot with another Super Bowl appetizer - marrying our favorite sauces: Honey Aleppo and Peri-Peri into one finger licking cauliflower wing. Covered in Panko and air fried to perfection, no dredging in egg needed. You’re gonna want this one - and not just this weekend!

Recipe below👇
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Honey Peri Peri Cauliflower Wings

Ingredients
* 1 head cauliflower cut into medium florets
* 3-4 tbsp buttermilk
* 2 tbsp butter melted
* 1/4 cup flour
* 1/2 cup panko breadcrumbs
* 2-3 tbsp Honey Aleppo sauce
* 1-2 tbsp Peri Peri sauce
* 1 tsp paprika
* 1 tsp garlic powder
* Salt/Pepper

Directions
1. In a shallow bowl mix the flour, panko, paprika, garlic powde and salt/pepper
2. In a bowl, combine buttermilk, flour and honey aleppo and peri peri sauce
3. Toss cauliflower in small batches in liquid mixture 
4. Transfer to dry mixture bowl and toss to coat
5. Place cauliflower on a lined sheet and spray with avocado oil spray
6. Airfy at 350F for 12-14 minutes
7. Repeat steps 2-6 with remaining cauliflower

https://avogoodmeal.com/2022/02/08/hot-n-sweet-cauliflower-wings/

✨Wrapped Jalapeño Poppers✨
Day 2 of our Super Bowl appetizers - this time we’re upgrading the classic jalapeño popper, first with a pizza crust wrapper because everything is better with pizza. Second adding non fat cottage cheese to the mixture yields the same flavor with a little less fat and a little more protein 💪

Grab the recipe below!
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Wrapped Japaleño Poppers
Ingredients
* 4 jalapeños deseeded and halved
* 2 tbsp whipped or regular cream cheese
* 1/2 cup low fat cottage cheese
* 1/4 cup shredded cheddar cheese
* 1 tsp everything but the elote seasoning
* 1 tsp smoked paprika
* 1 tsp garlic herb seasoning 
* Salt/pepper to taste
* 1/2 package Pillbusy Pizza crust cut into 1 inch strips 
* 1 egg beaten

Directions
1. Pre-heat oven to 350F
2. If using regular cream cheese, allow to come to room temperature for 1-2 hours
3. Mix with cottage cheese, shredded cheese and seasoning, adjust to taste
4. Divide filling equally between the jalapeño halves 
5. Wrap each jalapeño with a strip of pizza crust making sure to cover all the cheese
6. Arrange jalapeño poppers on a lined baking sheet and brush with egg wash
7. Bake for 20-25 minutes until golden brown

✨Sesame Popcorn Chikn✨
It’s Super Bowl week! And while we’re still mourning the loss of our beloved , I couldn’t be more excited to share this appetizer with you all! It’s vegan, comes together in 5 minutes and makes the most adorable little bite sized skewers and the perfect salty sweet bite with pineapple and white cheddar!

Click save cuz you’re going to wanna make this one - and not just for this weekend! It’s the perfect addition to our Asian takeout takeout at home!
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Ingredients
* 1 pack Morningstar Farms Popcorn Chicken
* 3 oz Plum Sauce (about 1/3 of a bottle), we used Kikkoman brand
* Toasted white sesame seeds

Directions
1. Microwave popcorn chicken in a bowl for about a minute – we typically do this in two batches, half a bag at a time 
2. In a skillet add plum sauce and stir till warm, add in popcorn chikn and cook for ~5 minutes
3. Add in toasted sesame seeds, stir to coat evenly 
4. If desired, skewer with pineapple and cheddar for serving as a bite-sized appetizer.

✨Chocolate Espresso Mug Cake✨
I need my dessert fix. Not every meal, not every day but chocolate makes me happy - with being more mindful about tracking macros, I’ve been still getting my chocolate fix but in smaller quantities and trying to sneak some more protein in!

This mug cake is chocolatey, decadent and has 6g of protein per serving! New fan of the mixes here - first in grilled cheese and now cake! Click save and make it for Valentine’s (or just any regular) day!
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Chocolate Espresso Mug Cake
Ingredients
* 1/3 cup Kodiak Cakes Dark Chocolate Power Cakes Mix
* 1 tsp espresso powder
* 1.5 tbsp white sugar
* 1 tbsp neutral oil of choice
* 1/4 cup milk
* 2 tbsp chocolate chips

Directions
1. Mix oil and milk in a microwave safe bowl
2. Add Kodiak Cakes mix, espresso powder and white sugar and mix until smooth and no lumps
3. Add in chocolate chips and microwave for 80 seconds
4. Let cool for 1-2 min and serve with ice cream of choice

✨ Chocolate Mousse ✨
February hits and it’s all about Valentine’s Day and the Super Bowl! Starting with one of my favorite desserts made over to fit into my new macro-conscious diet.

My secret ingredient? Silken tofu! Don’t make that face, you won’t even be able to taste it! Use vegan chips and make it the best vegan chocolate recipe you’ve had!!!
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Chocolate Mousse

Ingredients
* 8 oz silken tofu
* 2 tsp cacao powder or unsweetened cocoa powder
* 1 cup chocolate chips
* 1/2 tsp vanilla
* Pinch of cinnamon and salt
* 2 tsp maple syrup or honey
* 3 tbsp milk – can use more depending on consistency preference 

Directions
1. Melt chocolate in a heat proof bowl in 30 second intervals in the microwave OR in a double broiler 
2. Combine all the ingredients (except milk) in a blender, add 1 tbsp milk and blend 
3. Continue to add milk one tbsp at a time until you get a thick milkshake like consistency 
4. Transfer to container and chill overnight (or for a minimum of 5 hours) – mixture will thicken as it chills

As part of a new fitness program (shoutout to ) I’ve been tracking macros and have realized how woefully under I am on eating enough protein on a daily basis! It is harder as a vegetarian but not impossible - these breakfast burritos hit the mark on protein (10g), ease (I’ve frozen a batch and just pop em in the microwave for a few minutes) and flavor!

How I made them more nutritious:
*I used a mix of eggs and egg whites to increase protein
*I used a mix of sweet potato, corn and regular potatoes in the hash heavily slides with cumin, paprika, elote seasoning and lots of onions and jalapeños
*I added crumbled breakfast patty - if you’re averse to the texture of plant based meat, you won’t even notice it here
*I used carb balance tortillas from for increased fiber and lower net carbs

What are your tricks for increasing your protein intake?

✨CURRY LEAF PESTO✨
We teased about this recipe last year - if you’ve seen our stories, one of our favorite pizza places is Veggie Crust, they have a ton of Indian fusion pizzas and while I was skeptical the first time I tried it, their curry leaf pesto is 🔥 (thanks for introducing us to it!)

Well - we think we’ve gotten pretty close with this version, so far it’s been tested and true in pizza, Tik Tok pesto eggs, pasta and sandwiches … how will you try this curry leaf pesto? Pictured here on our ever favorite

https://avogoodmeal.com/2022/01/17/curry-leaf-pesto/
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Curry Leaf Pesto
Ingredients
* 1 cup curry leaves
* 1/4 cup raw almonds
* Olive oil
* Salt / pepper

Directions
1. Dry roast washed & dried curry leaves for 3-5 minutes until fragrant
2. In a food processor, gently pulse almonds until roughly crushed
3. Add in roasted curry leaves and pulse a few times
4. Slowly drizzle in olive oil one tbsp at a time until desired consistency 
5. Season with salt and pepper to taste
6. Store in 1 inch cubes (you can use mini muffin tins w/ liners or silicone ice cube trays) in freezer 
7. To use, thaw in microwave in 30 second increments

It feels like 1F / -17C and we’ve officially reached the “I’m moving to California” level of cold here in Boston.

What we all need is this black bean soup - one pot slow cooker meal at its finest. Topped with some sour cream and crunchy tortilla strips it’s the best thing to warm you from the inside out! Click save for the recipe!

https://avogoodmeal.com/2022/01/10/slow-cooker-vegetarian-black-bean-soup/
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Vegetarian Black Bean Soup

Ingredients
* 3 cans black beans
* 1/4 cup tomato paste
* 1 can of diced green chiles 
* 1 whole white onion diced
* 1 serrano or jalapeno diced 
* 1 red bell pepper diced
* 1 cup carrots chopped
* 1 tbsp minced garlic
* 4 cups veggie broth
* salt and pepper to taste
* 1/2 tsp Everything but Elote seasoning (Trader Joe’s)
* 1/2 tsp Vegan Chicken-less seasoning (Trader Joe’s)
* 1 tsp cumin powder
* 1 tsp oregano
* 1 tsp chili powder or cayenne
Directions
1. Combine all ingredients in a slow cooker 
2. Cook on low for 8-10 hours stirring every hours or so
3. Adjust seasoning as needed 
4. Serve with your favorite toppings: sour cream, crispy tortilla strips and hot sauce 

Happy Christmas Eve Eve!!! Coming at you with a super easy holiday appetizer that will knock your socks off! You probably have all the ingredients on hand to make these masala pull-apart rolls.

Ooey-gooey, slightly spicy and oh so cheesy! The filling is a spiced spinach and cheese and made with pre-made pizza dough. Save this post for your holiday spread!!

https://avogoodmeal.com/2021/12/22/masala-pull-apart-rolls/
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Masala Pull-Apart Rolls

Ingredients
* 1 tube pillsbury pizza dough roll 
* 1/2 cup frozen spinach 
* 4-5 tbsp cream cheese 
* 1/2 red onion diced 
* 1 jalapeño de seeded diced 
* Salt/pepper
* 1 tsp Kitchen King masala
* Block of cheese cut into 1 inch cubes 
* 1 egg for egg wash
Directions
1. Allow cream cheese to soften to room temperature
2. Pre-heat oven to 350F
3. Microwave frozen spinach for 1 minute and squeeze to drain out all liquid
4. Add spinach to softened cream cheese and add: onions, jalapeños, salt, pepper and Kitchen King masala, adjust seasoning to taste
5. Unroll the pizza dough and cut into 16 equal pieces 
6. Divide filling equally between the pieces placing a dollop in the center of each pizza cutout 
7. Place the block of cheese on top of the filling and press down
8. Pinch the ends of the dough inwards so you end up with a roll and place it pinched side down on parchment paper or cast iron skillet
9. Repeat for all rolls and arrange to touch each other
10. Brush with egg wash and bake for 15-17 min 
11. Serve with cilantro chutney