Creamy Avocado Yogurt Dip

Avocados and Greek yogurt (and cookies) are staples in my diet. I can’t live without them. I usually eat a yogurt in the morning or mix it in with my Green Smoothie. I love avocados in any form-guacamole grilled cheese sandwich, avocado pasta,  salads, and even ice cream. I am an avocado fanatic! I combined my two favorites to make this Creamy Avocado Yogurt Dip. This dip makes a great party appetizer or every day snack.

This dip is so easy to make. I wonder why I don’t make it every day. Oh wait, I know why, it is because I have no self control and would eat the entire bowl all by myself, plus the giant bag of pita chips. We always buy the huge bag of pita chips at Costco or Sam’s Club-we have to because it is a good deal, right? Just like I have to keep eating them until they are gone:) There really should be an addiction warning label on the bag!

chile-lime melon salad

If you go to Mexico City and leave without a pressing, relentless craving for melon, or really just about any fruit, sprinkled with tajín (salsa en polva), a branded seasoning powder comprised of chiles, lime and salt, I think you need to go back because you did it wrong. It feels melodramatic to call this intersection of 

The ultimate heirloom tomato tart

Heirloom tomatoes are the toast of the town in this easy and irresistible savory summer tart. Paired with a Mediterranean Salad, you have a fabulous stress-free brunch in no time flat. For more yummy recipes, giveaways and Mindy's food philosophy, visit Meals on Heels Blog and don't worry, eat happy!

Grilled Caesar salad

Boost your salads, lettuces and vegetables to a whole new flavor level by grilling them into smoky goodness. Below is one of my favorite twists on a classic salad recipe. Paired with a chilled glass of Chardonnay or Rose, this grilled Caesar salad is perfect for an al fresco party.

Rice flake-crusted salmon

Reprinted from  Blue Apron

Rice flakes, also called “beaten” rice, is popular in Southern Asia. The rice is husked, par-cooked, flattened and dried into delicate, airy flakes. They can be used as a base for simple porridges. We’ve found a new use for them. Their flat shape and lightness make them the perfect crust for fish. The result is a moist, tender fillet with a golden, toasty coating. Served with earthy Japanese sweet potatoes and peppery mustard greens, we’re turning the season’s best into an upper crust meal with serious flavor.

Makes 2 servings; about 590 calories per serving

Homemade taco seasoning

Never buy taco seasoning again — you already have everything you need in your spice cabinet! Two tablespoons of this spice mix will season 1 pound of meat. This recipe yields almost 3 tablespoons, so double, triple or quadruple it if you want to store some for future taco nights.

The ultimate heirloom tomato tart

Heirloom tomatoes are the toast of the town in this easy and irresistible savory summer tart. Paired with a Mediterranean Salad, you have a fabulous stress-free brunch in no time flat. For more yummy recipes, giveaways and Mindy's food philosophy, visit Meals on Heels Blog and don't worry, eat happy!