Delish shares from Revver Lavinia!
We were swooning over Lavinia’s Instagram posts, so we were SO excited she agreed to share the recipes for these three gorgeous, super-clean eats!
“Hi I’m Lavinia: a 26 year old former laboratory assistant turned full time stay-at-home mom to my two little girls. I have a passion for feeding my family real, wholesome food. I try to cook things that are simple, interesting, and delicious. I love reading, gardening, working out and crushing it at Revkor of course!”
Tuna Stuffed Avocados:
Serves: 1-2 servings
1/3 cup chopped cucumber
1 tablespoon chopped onion
5 ounces cooked or canned wild tuna in olive oil
1 diced Roma tomato
salt and pepper to taste
Chia seeds for serving
- Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh.
- Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
- Add the cucumber, onion, tomatoes and the rest of the avocado and lightly mix together.
- Add tuna (if using canned tuna,take out access water or oil before mixing in), salt and pepper, and stir to combine.
- Scoop mixture and fill the avocado shells. Top it off with a sprinkle of chia seeds and enjoy!
- Tip: I prefer to buy solid albacore tuna packed in olive oil, rather than the ones packed in water. It makes all the difference in my opinion.
Banana Nut Quinoa Bars
2 cups cooked quinoa
2 cups organic quick oats
½ cup walnuts, chopped
2 tbsp. chia seeds
1 tsp. ground cinnamon
2 large ripe bananas
2 tbsp. coconut oil
½ cup peanut butter
¼ cup almond milk (or preferred milk)
2 egg whites
3 tbsp. maple syrup
3 tbsp. honey
1 tsp. vanilla extract
Chopped almonds for toping opional
- Start with 2 cups precooked and cooled quinoa. Or, cook the quinoa according to it’s package directions. Then cool for aprox. 10 minutes.
- Preheat oven to 350°degrees. Spray a 9×9 inch baking dish with cooking spray.
- In a medium bowl, add the oats, walnuts, chia seeds, baking powder, and cinnamon. Stir and set aside.
- Slice the bananas and add them to a large bowl. Using a fork mash the bananas until they are smooth.
- Warm the coconut oil until it is a liquid. Add the melted oil and the peanut butter to the bananas. Stir until well combined.
- Add the milk, eggs, maple syrup, honey, and vanilla to the bananas and stir.
- Then, stir in the quinoa.
- Add the dry ingredients to the wet ingredients. Stir to combine.
- Pour the batter into the baking dish and smooth into an even layer.
- Bake for 25 minutes. Cool completely before slicing. Enjoy!
- Cover the dish and store in the refrigerator.
Greek Veggie Omelet
Serves: 1 serving
3 egg whites,
½ teaspoon extra virgin olive oil
3 tablespoons diced red onion
4 tablespoon diced yellow pepper
2 cup baby spinach
pinch salt, to taste
pinch black pepper, to taste
pinch garlic powder optional
1 tablespoon Feta cheese for serving
1 tablespoon chopped parsley for serving
- In a nonstick skillet, heat olive oil over medium-high heat.
- Add the onion, pepper, spinach and season with salt, pepper and garlic powder. Cook for about 2 minutes, until onions soften and spinach has wilted. Set aside.
- Add the lightly beaten egg whites to the pan. Let cook until almost set.
- Using a spatula, lift up sides around the outside of the omelet and let any uncooked egg whites run underneath. The egg will take about 2-3 minutes to cook.
- Add the veggie mixture on one side of the egg whites. Sprinkle 1 tbs feta. Using a spatula gently fold one side of the egg whites over to cover the filling. Cook for an additional minute.
- Transfer omelet to serving plate. Sprinkle the feta and parsley over top and enjoy.