Hwee Ju's cook book

A delicious and healthy quick bread recipe that contains absolutely no oil, shortening or butter. The unlikely secret? Avocado! Recipe from:  Positively Splendid For the bread 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons orange zest 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 cup mashed avocado 1 large egg, lightly beaten 1/2 cup buttermilk 2 teaspoons lime juice 1/2 cup coarsely chopped walnuts, plus more for topping, if desired 1/2 cup dried cranberries For the glaze 1 cup powdered sugar 1 teaspoon vanilla 2 teaspoons freshly squeezed orange juice 1-2 teaspoons lime juice Instructions In a large mixing bowl, whisk together flour, sugar, zest, baking soda, baking powder, cinnamon and salt. In a medium bowl, whisk together egg and buttermilk. Whisk in avocado and lime juice until smooth. Add wet ingredients all at once to dry ingredients, stirring with a wooden spoon just until all flour is mois

A creamy and healthy avocado salad dressing! YIELD:   about a cup PREP TIME:   5 minutes COOK TIME:   0 minutes TOTAL TIME:   5 minutes INGREDIENTS: 1 whole Avocado 1 clove Fresh Garlic, peeled 1/2 tablespoon fresh lime or lemon juice 3 tablespoons Olive Oil 1/4 teaspoon Kosher Salt 1/4 teaspoon Ground Black Pepper Water DIRECTIONS: In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water {1/4 cup to 1/2 cup} until it reaches a desired consistency. Keep in an airtight container for at least a week {maybe longer!}. Source:   http://www.simplyscratch.com/2014/04/creamy-avocado-salad-dressing.html

Ingredients 2 large eggs Sprinkle of salt and freshly ground pepper 1⁄2 teaspoon unsalted butter 1 tablespoon diced ripe tomatoes 2 tablespoons thawed frozen spinach, patted dry, or 1/3 cup fresh baby spinach (approx. 10g) 1 tablespoon grated reduced-fat cheddar cheese Directions Whisk the eggs, salt, and pepper in a bowl until very light and frothy. The more you whip the eggs, the lighter the omelet will be; set aside.Melt the butter in a small nonstick skillet over medium heat. Add the tomatoes and spinach and cook for 1 minute, stirring, just until hot. Transfer to a small plate or bowl and set aside. (Do not rinse the skillet.)Return the skillet to medium-low heat, add the eggs, and cook for about 20 seconds. Then, while tilting the skillet, use a spatula to push the cooked egg toward the center of the pan, allowing the raw eggs to hit the skillet. Distribute the cheese on top, followed by the reserved tomato-spinach mixture. Reduce the heat to low and cook for 1 to