Egg Salad with Better Body Foods Avocado Mayo

Can you believe that this avocado mayo tastes just like your regular mayo, and uses 100% avocado oil? This avocado mayo is creamy and so smooth…you will love it!

I must admit that I was very skeptical when approached to try the avocado oil mayo as I have tried the olive oil mayo and just did not like it…well, after trying this product I must confess…it is amazing, you can not tell the difference between the regular mayonnaise when compared to this one made with avocado.

Oh! Before I forget, I have been given the Better Body Foods Avocado Mayo as a gift, all opinions in this review are my own and I was in no way influenced by the company.

– Let’s talk about mayonnaise…what is mayonnaise?

Mayonnaise is a high oil emulsion, as in chemistry, emulsion is a mixture using ratios of two liquids that usually do not mix….as example we have water and oil. In case of mayonnaise would be lemon juice and egg, yolk (emulsifier) and oil. Oil is added slowly to the mixture of egg yolk and vinegar and whisked very quickly. Little droplets of

– Calories content?

Well…I have not really compared the calories content between the traditional and the avocado mayonnaise, as you know all the mayonnaise uses egg and oil as a base, therefore they are all high in fat content and yes, not a considered a healthy food.

– What’s the difference between traditional mayonnaise and mayonnaise made with avocado oil?

Since the oil is necessary in the making of mayonnaise, it will make sense that the kind of fat used will determine the health level of the mayonnaise. The best oil for mayonnaise would be olive or avocado oil…both oils in moderation are healthy…

– The test…

I used a very simple way to test the avocado oil mayonnaise…egg salad…and it was delicious…

There is not recipe as hard boil eggs were chopped and mayonnaise added to taste.  I did add freshly ground rainbow pepper to the egg mixture…and made a simple sandwich with the egg salad so nothing would mask the flavor of the mayonnaise.

– The verdict…

Awesome, as mention before I did not care for mayonnaise made with olive oil, due to its strong flavor, but loved the mayonnaise with avocado oil, being the flavor milder and hard to differentiate between the traditional one. Not only tasted wonderful avocado oil in moderation is good for you heart and brain, lower your cholesterol and is loaded with antioxidants…

– Are you ready to try avocado oil mayonnaise?

I hope you get to try and please let me know how you like it…

Thank you for visiting Color Your Recipes…have a colorful week!




SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!




Pasta with Kumana Avocado Sauce

This pasta with the already made Kumana avocado sauce is super delicious and easy…great for any weekday meal.

I am sure you might be a little skeptical…avocado sauce in pasta? Yes, I repeat…avocado sauce in pasta…If you have never had you are missing a super easy and tasty pasta dish. You can use any type of pasta such as angel hair, bow tie, spaghetti, orecchiette, fusilli and so on…in this post I choose to use ravioli (frozen) and fettuccini…

Before I continue, I must disclose that I have been given Kumana Avocado Sauces as a gift to try, and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

– What are Kumana Avocado Sauces?

When I was approached to try these sauces, I must confess that I did not think twice…and I am so glad to have the opportunity to try and share my experience with you. I received a package of three, “Be Original”, “Be Sweet” and “Be Hot”. These sauces are delicious…light and so tasty. They are perfect paired with chips, tacos, eggs, steaks, poultry…you name it…

– Want to know more about Kumana Avocado Sauces?

Please check it out here at Kumana Foods.

– Why you need to make pasta with Kumana Avocado Sauce?

Because it is easy and so good…and you just need a few ingredients to make an unforgettable pasta dish…this because the avocado sauce has not only avocado but onion, bell pepper, cilantro and garlic. The sweetness of the sugar plum tomatoes combined with the slightly spicy avocado sauce with a hint of vinegar is just amazing.  My husband loves it…

– Are you ready for the recipe?

There is really no need for recipe. Just cook the pasta of your choice. Drain and toss the avocado sauce, tomatoes and cilantro. Top with cheese before serving…below are more detail in case you really want something to follow.

Ingredients:

  • Pasta of your choice
  • Olive oil
  • Fresh sugar plum tomatoes
  • Fresh cilantro
  • Kumana Avocado Sauce, original
  • Grated cheese of your preference

Method:

In a pot bring water to boil and cook the pasta according to the instruction of the package.

In the meantime, cut the sugar plum tomatoes lengthwise and chop the cilantro, set aside.

Once the pasta is cooked to your liking, drain the water and place the pasta in a skillet with a little of olive oil.

Toss some avocado sauce and mix gently, add the tomatoes, stir for a minute. Taste and add more avocado sauce if desire. When all well combined and ready to serve toss the chopped cilantro, mix top with freshly grated cheese. Serve hot.

– Looking for more easy and simple recipes?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt.  Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

 

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.

Thank you for visiting Color Your Recipes…have a colorful week!




Chef’s Dinner at Le Blanc, Cancun

Today I am sharing with you what we experienced at Le Blanc, Cancun for Chef’s Dinner. It was a lot of fun and super entertaining. I hope you get to experience it one day…

Every year for the past 4 years we have been going to Cancun for vacation, the kind of  real vacation were we do not have to worry about anything while vacationing, just relaxing and enjoying the surroundings.

Don’t take me wrong, there is another kind of vacation that we enjoy too, the ones that we get to see the world, and learn about the history and how people live.  On this kind of vacation because we go to places that we have never been before we try to see and learn as much as we can.  Once the vacation is over we always feel that we need a vacation to recover…I am sure that you know what I am talking about.

Going back to our trip to Cancun…this time we stayed in Le Blanc.  Le Blanc is the “high end” of the resorts which we are member of. Anyway, it was a phenomenal experience from the arrival to the departure. In this post I want to give you a little taste of the one of the highlights of our stay…Chef’s Dinner.

In spite of dining out quite often, this is the first time that I post something that was not cooked/baked at home. If you have been following my blog, you know that this is the case.  So why am I posting this? Let me tell you, it was such an amazing experience that I had to share with you…and I hope somehow I can fairly present it to you at this post.

The dinner was held in the kitchen, yes, they had a little and very intimate counter for 3 couples.  We were all seating facing the main kitchen, as we subject our palate to detectable flavors our eyes got to witness the “craziness” and the many activities taking place in the kitchen.

We were greeted and accompanied throughout the dinner by the executive chef, Marco Antonio Cazares and the sous chef, Guillermo Romero. During the dining experience other chefs from the Asian, Italian and French restaurant came along as well.  Each dish was paired with different wine as well as champagne.

We got to taste 9 different dishes, they were all fantastic.  All the dishes had their uniqueness taste and the presentation was so pretty that many times I just felt that I did not want to disturb the plate.

The whole dinner was so interactive and entertaining.  We talked and ate throughout the evening.

Thank you chef Marco Antonio Cazares!

 

Disclaimer: The resort/restaurant reviews are solely based on mine experience.  All opinions in this review are my own and I was not compensated in any way to write this review.

 

Thank you visiting Color Your Recipes…have a colorful Week!