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Gluten Free Holiday Appetizers featuring RW Garcia

Tis the season of eating, which can be tricky for those with dietary restrictions or anyone trying to eat more clean or more healthy this time of year. 

Family-owned snack brand RW Garcia offers several lines of artisan chips and crackers that have a clean ingredient deck, are Non-GMO Project Verified and certified gluten-free, giving everyone peace of mind to eat freely and enjoy. Hosting a party this holiday season? Keep a box in your cupboard just in case or, if you will be a guest at someone else’s party, do as I do and bring a box to any holiday party and know there’s safe, healthy food on the table. 

The brand’s 3-Seed Cracker varieties include Harvest, Kale, Sweet Beet and Sweet Potato, which are deliciously crunchy, beautifully bright and great either on their own or paired with dips and spreads. These crackers are a delicious alternative to traditional crackers, combing healthy ingredients and great taste.

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Jeremy and I are hosting a new year’s party this year, still a few months away, and I was testing some recipes with him over the weekend. If you are looking for something that is simple, yet flavorful and impressive, than I think you will enjoy this.

Simply top a Sweet Beet cracker with a thin slice of avocado and smoked salmon. Sprinkle with a little dill or top with scallions. 

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Two additional recipes that are super easy to make and will surely wow your guests are:

Holiday Cracker Appetizer

Fig Jam
Sliced Manchego cheese
A pinch of lime zest

Top the cracker with the slice of cheese, add a small dollop of fig spread and top with a pinch of lime zest.

Nacho Apple Cheese Salsa

1 small apple, chopped
2 medium tomatoes, chopped
1 habanero pepper, finely diced
¼ cup sharp cheddar cheese, chopped
¼ cup chopped cilantro

Mix all ingredients together in a bowl. Top each cracker with a tablespoon of the mixture and top with a piece of cilantro.  

What are you favorite appetizer recipes to serve at your holiday party?

RW Garcia products are available nationally at Safeway/Vons, Costco, Kroger, Wegmans, Stop&Shop, Giant Carlisle, Harris Teeter and other grocery chains and specialty stores.

Disclaimer: I received one or more of the products mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

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Summer Entertaining Recipes featuring Simply7 Snacks

Memorial Day is fast approaching, and with it the official kick-off to summer parties, BBQ’s and weekend beach trips! I wanted to share a few light and easy summer entertaining recipes featuring Simply 7 Snacks, and let you in on Simply7’s newest kale chips!! 

Simply7’s better-for-you snacks include Quinoa, Hummus, Lentil and Kale Chips and their newest innovation, and Organic Veggie Chips, which just launched this month. The new Veggie Chips are my favorite! The chips do not leave any residue on my fingers or funny taste in my mouth like some other veggie chips I’ve tried. 

Simply7 chips are Non-GMO Project Verified, Gluten Free, Kosher Certified, and have no trans-fats, preservatives or artificial flavors, making them an ideal addition to any recipe or as a standalone snack. Simply7 snacks have fewer calories and fat than traditional potato chips, and deliver a tasty crunch that will satisfy chip cravings all summer long.

Below are some easy recipes that pair especially well with Simply 7 Snacks! 

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Roasted Corn & Black Bean Salsa

Ingredients:

  • 2 – 15 oz. cans whole kernel corn, drained
  • 2 – 15 oz. cans black beans, rinsed and drained
  • 10 plum tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • ¾ cup minced fresh cilantro
  • 4 jalapeno peppers, seeded and chopped
  • 1 Serrano pepper, diced
  • ½ cup lime juice
  • ½ tsp. sea salt
  • ½ tsp. cumin
  • Simply7 Kale Sea Salt, Kale Lemon & Olive Oil or Organic Veggie Chips

Directions:

  1. Roast the corn in a pan on medium heat until golden.
  2. Combine the corn and remaining ingredients in a large bowl.
  3. Cover and refrigerate until serving.
  4. Garnish with a pinch of paprika and fresh cilantro before serving. Serve with Simply7 Kale Sea Salt, Kale Lemon & Olive Oil or Organic Veggie Chips.

Zesty Lemon Hummus

Ingredients:

Directions:

  1. In a food processor, combine the oil, beans/chickpeas, lemon juice, garlic, sea salt and black pepper; cover and process until smooth.
  2. Add lemon zest and additional sea salt to taste.
  3. Serve with Simply7 Kale Lemon & Olive Oil or Organic Veggie Chips.

Lime Cilantro Guacamole

Ingredients:

  • 4 ripe Hass Avocados
  • 1/3 cup canned garbanzo beans, rinsed and drained
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tbsp. freshly squeezed lime juice
  • ½ tbsp. freshly squeezed orange juice
  • ½ tsp. paprika
  • ½ cup small-diced red onion
  • 2 tbsp. fresh chopped cilantro
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cumin
  • 1 medium tomato, seeded and diced
  • 1 medium jalapeno, seeded and finely chopped
  • Simply7 Kale Chips or Organic Veggie Chips

Directions:

  1. Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Using a fork, mash the avocados until smooth.
  2. Puree the garbanzo beans in a food processor with a dash of salt.
  3. Combine the avocado and garbanzo puree with the lemon juice, lime juice, orange juice, paprika, onion, cilantro, sea salt, black pepper and cumin.
  4. Fold in the tomatoes and jalapeno and mix well.
  5. Garnish with fresh cilantro. Serve with Simply7 Kale Sea Salt, Kale Dill Pickle, Kale Lemon & Olive Oil or Organic Veggie Chips.

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Summer Citrus Ceviche

Ingredients:

  • 8 ounces fresh white-fleshed ocean fish (halibut, grouper, sea bass, red snapper)
  • 8 ounces skinned, deveined shrimp
  • ½ cup fresh lime juice
  • 3 tbsp. fresh orange juice
  • 2 tbsp. fresh lemon juice
  • 1 ½ tbsp. finely diced Serrano pepper
  • 1 tbsp. finely diced jalapeno, seeded
  • 2 tsp. minced red onion
  • 1 tsp. minced garlic
  • 3 tbsp. finely diced yellow bell pepper
  • ½ medium tomato, seeded and small diced
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. extra virgin olive oil
  • ¼ tsp. cumin
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • Simply7 Kale Chips or Organic Veggie Chips

Directions:

  1. Cut the fish and shrimp into 1/4 –inch diced pieces.
  2. Combine in a glass dish with lime juice, orange juice, lemon juice, Serrano pepper, jalapeno, onion and garlic. Toss to coat.
  3. Cover and refrigerate for 3-4 hours, stirring occasionally.
  4. Gently fold in the bell pepper, tomato, cilantro, olive oil and spices.

Serve in a bowl, or martini glass and garnish with lime wedges. Pair with Simply7 Kale Sea Salt, Kale Sea Lemon and Olive Oil, Kale Dill Pickle Chips, or Organic Veggie Chips.

 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

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Riceworks Review and Giveaway // Crab and Avocado Salad Recipe

logo (1)Jeremy and I LOVE chips. Every Sunday we open a bag of tortilla chips, crunchy crackers, potato chips, etc. and site down to watch the Patriots. While I am sad they won’t be playing this Sunday, we will still be watching the Superbowl and indulging in delicious Riceworks as we watch the Broncos try to beat the Panthers. 

This Sunday we will be eating Riceworks rice crips, aka a delicious tortilla chip alternative. Riceworks offer a gluten free better-for-you rice chip experience! Riceworks products are a gluten free indulgence with no artificial flavors or preservatives and taste better than most tortilla chips we’ve ever tried. Riceworks are made with whole grains and no gluten, soy or high-fructose corn syrup, and they have plenty of milk-free flavor options too. 

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Jeremy and I were so impressed with each mouthwatering flavor. I usually do not like sweet chili flavored – or really any chips with added flavoring – but these were deliciou. Each bag we opened, we were so impressed with the flavor – we could taste the real ingredients, no funny aftertaste or powedery mess left on our hand from the added coloring or flavoring. And the chips were not too salty, thank goodness! 

Riceworks has several creative, mouthwatering flavors to tantalize your tastebuds, including: 

  • Sea Salt
  • Sea Salt & Black Sesame
  • Black Japonica Rice
  • Sweet Chili 
  • Salsa Fresca 
  • Sundried Tomato 
  • Wasabi Soy & Ginger
  • Olive Oil Parmesan & Basil
  • Rosemary Garlic & Balsamic Vinegar
  • Spicy Spanish Cheese Blend

My favorite flavor is the Sea Salt & Black Sesame. The black sesame gives the riceworks a lightly nutty flavor while the wild rice adds extra hearty crunch and texture. Combined, they produce a earthy taste that is delicious on its own or paired with mild dips or spreads. 

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Riceworks pair well with all sort of yummy ingredients and are even a great substitute in recipes where other products like breadcrumbs and chips are normally used. They have great crunch and great flavor! So you can easily eat Riceworks with your favorite salsa or guacamole recipe or add them in to dips (and other recipes) for added crunch. 

 

Crab and Avocado Salad
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Ingredients
  1. 1 bag of Sea Salt and Black Sesame Chips,
  2. 3/4 lb. crab meat or imitation crab
  3. 2 tbsp. mayonnaise
  4. 1 tbsp. mustard
  5. 2 green onions, diced
  6. 1 avocado, halved,pitted & diced
  7. 1 lemon, juiced
  8. salt & pepper to taste
Instructions
  1. In a large bowl, combine crab meat, mayonnaise, mustard, green onions, and avocado. Mix thoroughly, but gently. You don’t want to mash the avocado!
  2. Take a handful of Chips and break them. Add them to the bowl with the lemon juice, salt and pepper. Adjust according to taste.
  3. Cover and refrigerate for at least an hour before serving.
  4. Serve with wild ricework
Notes
  1. *I added the handful of chips to the recipe for extra crunch. This is great if eating the crab salad on a salad!
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
 

Not only did Riceworks send me samples of their delicious chips, they have offered to give TWO lucky readers the chance to win Riceworks chips! To enter, click on the rafflecopter below. 

a Rafflecopter giveaway

This giveaway will end on February 8, 2016 at 11:59pm. Open to US residents only. 

You can purchase Riceworks online via their online store and at grocery stores nationwide.   

 

 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

 

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Trans-Ocean Crab Classic // Gluten Free Imitation Crab & More!

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Until last week, I had no idea that there was a gluten free imitation crab product that existed. I haven’t had a California roll in over 6 years, and I was beyond thrilled when I learned that Trans-Ocean makes gluten free imitation crab. So now I can make my own California rolls at home!  

Trans-Ocean has been making surimi seafood (imitation crab meat) in Bellingham, WA since 1985. For most of those years, they have used wheat-containing ingredients in many products. But a few years ago, they became aware that some people were buying only their Crab Classic Chunk Style and Lobster Classic products because they were made without wheat ingredients and thus, satisfied their gluten-free diet needs. After speaking with people who suffer from celiac disease and non-celiac gluten sensitivity, they made a change to their wheat-containing products. 

Effective Fall 2014, their production plant became a dedicated, 100% gluten-free facility and all of their products are now gluten-free! You’ll find a gluten-free banner on all packaging. Be assured, products have the same delicious flavor and high quality that has made them America’s #1 brand of surimi seafood.

Trans-Ocean offers a variety of gluten free imitation crab and seafood products: 

  • Crab Classic Flake
  • Crab Classic Chunk
  • Crab Classic Leg
  • Crab Classic Shred
  • Crab Supreme
  • Lobster Classic
  • Shrimp
  • Scallops
  • Smoked Salmon 

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Crab Avocado Cucumber Stack

Crab Classic is made from a mix of wild and sustainable Alaska Pollock, certified by the Marine Stewardship Council as a responsibly harvested seafood, and king crab meat. Fully cooked and ready-to-eat, Crab Classic is perfect for quick and easy salads, appetizers, hot dishes and more. After trying a few of the different styles of Crab Classic, I have to say that I am a fan!  The crab tasted good, not too salty and not fake at all. I’ve been experimenting in the kitchen and I’ve made Jeremy eat quite a few crab dishes this week! One of my favorites is below!

 

 

Crab Avocado Cucumber Stacks
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Ingredients
  1. 1 pkg (8 oz) Crab Classic, Chunk Style
  2. 1 avocado, firm but ripe, diced
  3. 1 cucumber, diced
  4. juice of one lemon
  5. 1 green onion, finely chopped
  6. salt and pepper to taste
Instructions
  1. In a bowl, combine the avocado, lemon juice, green onion, salt and pepper
  2. Place a 3-inch-wide round biscuit cutter in the center of an individual plate.
  3. Press 1/4 cup of the cucumbers in the bottom of the cutter using the back of a spoon.
  4. Next, stack the layer of avocado on top of the cucumbers.
  5. Lastly add the Crab Classic to the top layer.
  6. Top with green part of the scallions.
  7. Gently lift the cutters up and away from the plate to reveal the tower.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

 

We also tried the shrimp and made it with pasta and marinara sauce. Simple, yet delicious! 

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Trans-Ocean, is a strong supporter of sustainable fisheries management. As such, they have sought certification for the Trans-Ocean brand seafood products from the Marine Stewardship Council (MSC). Trans-Ocean has been at the forefront of promoting MSC as a mark of quality and environmental responsibility to the consumer market. In addition to supporting the long-term sustainability of the ocean’s resources, Trans-Ocean also extends great effort to minimize the environmental impacts of their processing operation.

You can find Trans-Ocean products at grocery stores nationwide

 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

 

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Gluten Free Potato and Carrot Latkes // Happy Hannukah

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My favorite holiday dish is potato latkes. The typical latke is made with potato, flour and eggs.  I however, like to make a little healthier by adding carrots and using almond meal. You can also replace the white potato with a sweet potato if you are staying away from white starches.

I’ve made dozens of latkes and this is by far the best recipe I’ve made. (Jeremy agrees :).

Although Hanukkah is a celebration that entails a good deal of fried food, if you saute these in a bit of olive oil rather than deep frying them, they’re a nice alternative to regular greasy Hanukkah food and a much healthier latke.

Ingredients

  • 1 large potato, peeled and shredded
  • 1 cup shredded carrots
  • 1/2 medium onion, Julienne
  • 1 eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons gluten free all-purpose flour or almond meal/flour
  • Olive oil, for frying
Directions
  • Using a hand grater, grate the carrots, potato, and onion into the bowl. Add eggs to the bowl. Add salt, pepper, and flour. Mix until the vegetables are well coated.
  • Heat 1/2-inch oil in a large skillet over medium to medium high heat.
  • Drop mixture into oil in 3-4-inch mounds, press down gently with spatula to form patties. Fry until golden, about 3 minutes on each side. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

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Happy Hanukkah!

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Crab Cakes and Remoulade Sauce Gluten Free & Dairy Free

These gluten free crab cakes are easy to make and have all the flavor of traditional crab cakes. IMG_5992

Crab Cakes

16 oz jumbo lump crab
¼ cup green onion
1 red pepper, finely diced
½ onion, finely diced
1 celery stalk, finely diced
1-2 teaspoons minced garlic
1 Tablespoon Dijon mustard
¼ cup mayo
2-3 Dashes Tabasco sauce
Juice of 1 lemon
1 Tablespoon Chili Sauce
1 box Glutino Gluten Free Vegetable Crackers
1 Tablespoon olive oil
1 Tablespoon Old Bay Seasoning
Salt and pepper to taste

  1. Heat 1 Tablespoon Oil. Sauté vegetables until translucent.
  2. Let vegetable mixture cool completely.
  3. Finely grind the crackers in a food processor.
  4. Once cooled, mix the vegetable mixture with the crab, green onions, mayonnaise, mustard, lemon juice, Tabasco, chili sauce, Old Bay, salt and pepper.
  5. Form crab mixture into approximately 12-14 patties.
  6. In a skillet or griddle, brown crab cakes on both sides for 3-4 minutes per side, until golden brown.
  7. Bake crab cakes at 375F for 12-15 minutes, until hot all the way through.
  8. Serve warm with slice of lemon and remoulade sauce (recipe below). IMG_5989

Remoulade Sauce

1 celery stalk, diced
½ cup mayo
1 Tablespoon Dijon
I Tablespoon chili sauce
1/8 cup chopped olives
1 teaspoon minced garlic
juice of ½ lemon
¼ cup green onion
3-4 dashes of Tabasco sauce
salt and pepper to taste

1. Combine all ingredients in a bowl.  Serve Chilled with crab cakes. Enjoy!

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Gluten Free Tortilla Española (Spanish Omelete)

The Tortilla Española or Spanish Omelet, is the most commonly served dish in Spain. While there are hundreds of variations even in any one specific region, the traditional tortilla is made with eggs, potatoes and onions. Some of the many additions you will often see in tortilla española include green peppers (pimientos verdes), chorizo, mushrooms (chamiñones), and ham (jamón).IMG_4856

Tortilla Española is naturally gluten free. It may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks, or cut into pie style portions (pincho de tortilla). It can also be eaten in a sandwich (bocadillo).IMG_4858

You do not need to be a gourmet chef to make this dish yourself.

Ingredients

  • 3-4 Tbsp olive oil
  • 1 large onion, finely sliced
  • 2 medium potatoes, peeled and sliced ¼ inch
  • 10 eggs
  • salt and pepper to taste
  1. Heat 2 Tbsp oil in a non-stick frying pan and cook the onion and potatoes for about 10 minutes until the potato is soft. You may need to turn the heat down slightly so the potatoes do not burn.IMG_4850
  2. While the onion and potatoes are cooking, beat the eggs together in a large bowl and season with salt and pepper.
  3. Once the potatoes are soft, pour the mixture into the eggs. Try to drain as much oil as possible, the less oil in the eggs the better. Mix together with a large spoon.
  4. Pour 1-2 Tbsp of olive oil into the non-stick frying pan (approximately 8-11 inches) and reduce heat to medium. Pour the tortilla mixture back into the pan and spread out evenly. Allow the eggs to cook around the edges.IMG_4853
  5. Once the egg mixture is nearly set, and the bottom is slightly browned, you are ready to turn it over. Place a large plate upside down over the frying pan. Quickly, flip the frying pan and plate so the omelet falls onto the plate. Place the frying pan back on the stove and add just enough olive oil to coat the pan.  Slide the omelet back into the frying pan and let cook for another 3-4 minutes.IMG_4854
  6. Turn the heat off and let the tortilla sit in the pan for 2-3 minutes.IMG_4855
  7. Slide the omelet onto a plate to serve. Cut into 6-8 pieces like a pie, or if you are serving it as an appetizer, cut into 1-½ inch squares. Place a toothpick in each square and serve. You can also place each square onto a ½ thick piece of gluten free baguette.IMG_4857
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Gluten Free Green Bean Basil Pate

This morning my mom gave me a about 2 pounds of green beans from our garden, we were both surprised how many green beans were growing in October! And what was I going to do with a giant bag of green beans? Inspired by a pea pate I bought a few weeks ago at Sowa Market, made by Guy’s Healthy Home Cooking I tried to make my own tonight.

Before I get to the recipe, I have to say I love Guy’s pates and spreads. I tried all 6 varities: Pea Spread, Walnuts Spread, Labane Cheese, Hummus, Feta Spread, Marinated Eggplant with Basil and Garlic. The pea spread was by far my favorite, but at $7 for an 8 oz. container (prices range $5-$10), it is not something I will buy regularly, unfortunately. I used the pate with my gluten free penne in place of sauce, and I also used it as a vegetable dip. And just to be clear, my recipe below tastes nothing like Guy’s, but it’s a good close second now that the market is over for the season.

INGREDIENTS:

1/2 pound fresh green beans, trimmed (about 3 cups)
1 tablespoon vegetable oil
1 onion, coarsely chopped (1 1/2 to 2 cups)
1 tablespoon minced garlic
3 hard-boiled egg whites
3 tablespoons finely chopped fresh basil (or 1 teaspoon dried Basil)
1 teaspoon lemon juice
1 tablespoon tahini
seasoned salt and pepper to taste

DIRECTIONS:

1. Cook the greens beans in boiling water for about 10 minutes until just tender. Simultaneously, boil three eggs. 2. In a skillet, heat oil, add onion and garlic and saute until softened and begins to golden. Cool.

3. In a food processor or with a food chopper, mix the green beans, onions, garlic, eggs, basil, lemon, salt and pepper until roughly pureed. Add in tahini and mix again. Add a little more if needed to hold mixture together.

4. Chill

Serving suggestions:

– Spread on crackers or bread
– Dip vegetables (just like hummus)
– Use as a sauce or dressing in a salad or with steamed vegetables

As Salad Dressing

As a dip for vegetables

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Katie’s Gluten Free Three Bean Turkey Chili

This recipe is complimentary of my sister Katie, and although I haven’t tried it, if it’s anything like our mom’s (who she learned from) it must be delicious!

Ingredients

  • 1 lb Ground turkey meat
  • 1 package Old El Paso (it is not certified gluten free but does not contain gluten ingredients) or other gluten free chili seasoning packet
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed
  • 1 can red kidney beans, drained & rinsed
  • 1 can chickpeas, drained & rinsed
  • 1 green pepper, chopped
  • 1/2 tsp hot jalepeno pepper, finely chopped
  • 1/2 large yellow onion, chopped
  • 1 medium tomato, chopped
  • salt & pepper
  • 1 4 oz can tomato paste
  • shredded Mexican or monetary jack cheese for the topping

 

 

 

 

 

 

 

 

  1. In a large saucepan, brown onions over medium high heat. Add the chopped green pepper.
  2.  Add ground turkey meat and sauté until browned, about 5 minutes.
  3.  Add tomato paste and chilli seasoning packet and mix well. Add the corn, peppers and beans.
  4. Let simmer for 1 1/2 – 2 hours, stirring occasionally.
  5. Serve with tortilla chips and top with cheese!
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Gluten Free Vietnamese Spring Rolls

Cool, refreshing, delicious and healthy, these spring rolls are great as an appetizer or entree.

My sister and I had so much fun making these together. We went to a local farmer’s market to get all the ingredients; ssing fresh vegetables and herbs will boast the most flavor and color. These were such a hit at our family party yesterday, so much so they were requested to be made for the next family gathering! This is one of the best, most flavorful dishes I have made in a long time.

This is also a great recipe to make with friends or kids, its fun and easy to make. The prep – cutting all the vegetables – is a bit time consuming, about 20 minutes, but the rest is a piece of cake. Rolling the rice paper might take a few tries to perfect, it can be very sticky, but just make sure that once wet, you place the rice paper on a flat surface and not let it stick to each other.

Ingredients

2 red bell pepper, julienned
2 large carrots, shredded or julienned
2 cucumbers, seeded and julienned
2 avocados, pitted and cut into thin strips
4 oz rice noodles
1 pound cook shrimp (optional)
juice of 1 lime
1 Tablespoon Rice Vinegar
2 bunches of scallions, chopped
Mint (can also use basil, cilantro – the more herbs the more flavorful the rolls will be) I suggest using more than you think you need. This is where most of the flavor will be coming from so don’t use sparingly!
12-15 Rice Paper Wraps

Preparation:

If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR is using small shrimp, cut up into small pieces, this is also helpful if you do not have a lot or shrimp.

It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance)

Cook noodles according to package directions. Drain and toss with rice vinegar.

Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.

Line all ingredients up, almost like an assembly line, to make preparation easy.

Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.

Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)

Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.

Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.