Good Day Cafe: Ceviche Stuffed Avocados - Fox 2 News Headlines

Good Day Cafe: Ceviche Stuffed Avocados

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Tosca Reno, author of "The Eat-Clean Diet Stripped" appeared on good day new york with inside tips on how to lose weight, detox and make ceviche stuffed avocados.

WEIGHT LOSS / DETOX TIPS
- drink hot lemon water in the morning
- eat ground flaxseed
- drink apple cider vinegar daily

Ladies' Lunch Quick Shrimp Ceviche Stuffed Avocados
Ingredients
1 lb / 454 g jumbo cooked shrimp, peeled and deveined
1/2 red pepper, seeded and finely chopped
1/4 cup / 60 ml finely chopped red onion
1/4 cup / 60 ml finely chopped green onion
1/2 jalapeno pepper, seeded and finely chopped
1 tomato, finely chopped
2 Tbsp / 30 ml chopped cilantro
Juice of 1/2 orange (about ? cup / 30 ml)
Juice of 2 limes (4 to 6 Tbsp / 60 to 90 ml)
1/2 tsp / 2.5 ml sea salt
1/4 tsp / 1.25 ml freshly ground black pepper
2 avocados
Method
1 Remove shrimp tails and discard. Cut each shrimp into three or four pieces. In a bowl, combine shrimp with all other ingredients except avocados. Refrigerate for 15 minutes to allow flavors to combine.
2 Cut avocados in half and remove pits. Using a large spoon, scoop avocados out of their skins. Spoon ceviche into center of each avocado half, allowing it to overflow. Serve immediately.

Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers
Ingredients
12 oz / 340 g lean flank steak, cut across the grain into 2-inch long strips, 1/4-inch thick
1 Tbsp / 15 ml + 2 tsp / 10 ml minced fresh ginger, divided
2 tsp / 10 ml reduced-sodium tamari, divided
2 tsp / 10 ml rice vinegar, divided
1 tsp / 5 ml sambal oelek (ground fresh chili paste)
1 tsp / 5 ml sesame oil
1 tsp / 5 ml arrowroot
3/4 tsp / 3.75 ml sea salt, divided
1/4 tsp / 1.25 ml freshly ground black pepper
3 tsp / 15 ml grapeseed oil, divided
4 green onions, halved lengthwise and cut into 2-inch pieces
1 red pepper, seeds and core removed, thinly sliced
1 baby yellow squash, halved lengthwise and cut into half moons 1/4-inch thick
1 clove garlic, minced
8 oz / 227 g shiitake mushrooms, stems removed and caps quartered
1 Tbsp / 15 ml low-sodium broth (beef, chicken, or vegetable), or water
8 oz / 227 g sugar snap peas, strings removed
1 Tbsp / 15 ml golden roasted flaxseed
Method
1 In a medium bowl, combine steak, 1 Tbsp / 15 ml ginger, 1 tsp / 5 ml tamari, 1 tsp / 5 ml rice vinegar, sambal oelek, sesame oil, arrowroot, 1/4 tsp / 1.25 ml salt and 1/4 tsp / 1.25 ml pepper. Stir to mix.
2 Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water will vaporize in a second of contact. Swirl in 1 tsp / 5 ml grapeseed oil, add steak and spread evenly in one layer to cook without moving for one minute. Then, using metal tongs or a metal spatula, stir-fry for one minute until steak is lightly browned but not yet cooked through. Add green onions and stir-fry another 30 seconds until steak is cooked through. Remove to a large bowl and set aside.
3 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add 1 tsp / 5 ml ginger, red pepper, squash and 1/4 tsp / 1.25 ml salt. Stir-fry one to two minutes until vegetables are slightly softened. Remove to bowl with steak and set aside.
4 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add remaining 1 tsp / 5 ml ginger, garlic and shiitake mushrooms, and stir-fry 30 seconds. Add remaining 1 tsp / 5 ml tamari and 1 tsp / 5 ml rice vinegar and broth. Cover and cook 30 seconds until almost all liquid is absorbed. Add snap peas and 1/4 tsp / 1.25 ml salt and stir-fry one minute until peas turn bright green. Remove to bowl with steak and veggies.
5 Toss steak and veggies to combine. To serve, top with flaxseed and serve with quinoa or brown rice.

Go Green Smoothie
Ingredients
1 bunch kale
1 bunch parsley
1/2 cup / 120 ml wheat grass
1/2 fresh pineapple, roughly chopped
1 piece ginger, about the size of your thumb
1 lime
1/2 avocado
1 cup / 240 ml unsweetened almond milk
1/4 cup / 60 ml organic hemp protein powder with fiber*
*You can find this product at health food stores, or online atwww.livingharvest.com or www.manitobaharvest.com
Juicer Method
1 Using a juicer, juice kale, parsley, wheat grass, pineapple, ginger and lime. Pour juice into a blender and add avocado, almond milk and hemp powder. Blend until combined. Pour into a glass and enjoy!
Blender Method
1 Using a blender, blend all ingredients until smooth. Blending (instead of juicing) will leave you with a thick, fibrous drink. Add more almond milk if you prefer a smoother beverage.

Take Me On Vacation Oatmeal
Ingredients
1/2 cup / 120 ml old-fashioned rolled oats (not instant)
1/2 cup / 120 ml oat bran
1/8 tsp / pinch sea salt
1 cup / 240 ml unsweetened almond milk
1/4 cup / 60 ml protein powder (optional)
1 ripe mango, peeled and pitted, diced
1 tsp / 5 ml roasted golden flaxseed
2 Tbsp / 30 ml chopped cashews
1 Tbsp / 15 ml unsweetened flaked coconut
Method
1 Combine oats, oat bran and salt with 2 & 1/4 cups / 540 ml water in a small saucepan over medium-high heat until simmering. Reduce heat to low and cook, stirring, until mixture thickens and water is absorbed, about three minutes. Remove from heat and let sit two minutes.
2 Divide cereal equally between two bowls. Whisk together almond milk and protein powder, and pour over cereal. Top with mango, flaxseed, cashews and coconut.

 

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