FoodFash

Adventure Begins in the Kitchen

Loaded Nachos with Avocado Cream

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This avocado cream loaded nacho post is sponsored by FAGE Total Greek yogurt. All opinions included within this post are my own and based on my own experience.

Ever since Greek yogurt made an appearance on grocery store shelves, I’ve been a fan. Seriously, who can turn down thick, creamy, low-sugar yogurt? And it wasn’t much long after discovering Greek yogurt that I began using it as a substitution everywhere and anywhere. FAGE Total Greek yogurt was and is my go-to brand. The texture and flavor of FAGE is top notch and, beyond that, you can’t beat the simple, non-GMO ingredient list.

One of the easiest substitutions to make is replacing traditional sour cream withFAGE Total Greek yogurt. I’ve always used FAGE Total 2%, but love that FAGE Total comes in 5% {I’m all about good fat!}. It’s such a simple switch and, I find that, Greek yogurt has many more uses than sour cream so it’s always in my fridge. Nachos tonight, breakfast parfait tomorrow morning!

After years of sour cream swapping, I decided to get even more creative with Greek yogurt for savory dishes. Remember how I love good fat? Well I decided to add even more good fat to FAGE Total 2% by mixing it with avocados to create avocado cream {recipe below}. Avocado cream can be enjoyed solo as a chip or veggie dip or used to make nachos and quesadillas extra special.

My husband and daughter are now the biggest avocado cream fans. And my husband was super impressed with a dip/topping having so much protein and probiotics from the live active yogurt cultures. By the end of our loaded nacho dinner, he was already thinking of what we could make to incorporate avocado cream again.

I also enjoy getting our entire family’s input on ingredients for loaded nachos because they come out so much more impressive than when I make them on my own. My husband loves black olives and green onions and my step-daughter loves tomatoes – I’m typically a nacho purist and would have totally skipped over these ingredients!

Our loaded nachos ended up including: tortilla chips, Monterey jack cheese, cheddar cheese, black beans, black olives, tomatoes, green onions, pickled jalapeños, cilantro, and avocado cream. My biggest nacho tip is to take the extra time to create one layer of chips, add layers of all of your toppings, and repeat until you reach your desired quantity/height. I layered all of the ingredients except for the cilantro and avocado cream and put the nachos in a 400 degree oven for approximately five minutes, until the cheese was melted and the chips were warm.

Array

 

Fitness Friend & Egg Salad

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Even though boat beers and holiday feasts were a plenty this weekend, there was still enough hiking, swimming, and gun lifting for a drop on the scale (hurrah!).  But weekday sedentary life means getting back to it where dieting eating responsibly and exercising are concerned.

Last week I experimented with my calendar, scheduling work-outs, meals, blog posts, and chores.  I put my alarm clock (cell phone) in the kitchen, forcing myself to get out of bed early, and managed to add an extra 30-60 minutes to each day.  I rushed home during my lunch breaks to utilize that hour as well.  People aren’t joking when they say the calendar is your fitness plan friend.  It’s the truth!

FoodFash Dill Egg Salad (yields 2 servings)

4 boiled eggs (toss 2 of the yolks), chopped

1 celery stalk, finely chopped

1/4 red onion, finely chopped (I used white and wish I hadn’t)

1 teaspoon dill

2 tablespoons plain Greek yogurt

salt and pepper to taste

I had never used Greek yogurt in egg salad before, but after using some of the goods that Chobani sent me last week to make yumtastic tzatziki, I had zero hesitation.  Using plain yogurt in place of mayo or Vegenaise in protein salads really freshens things up.  And not only are fresh meals perfect for summer, they’re also perfect for this little birthday bikini challenge I’ve got going on right now!