i just love avocados. you guys have any good recipes?
Replies
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a breakfast go to:
https://cookeatpaleo.com/paleo-key-lime-pie-smoothie/
Ingredients
▢1 cup coconut milk
▢1 cup ice
▢½ avocado
▢zest and juice of 2 limes
▢stevia, local raw honey, maple syrup or sweetener of choice, to taste
Instructions
Add coconut milk, ice, avocado, lime zest, lime juice, and honey to Vitamix or blender. Blend until smooth.
Notes
For keto: use stevia for sweetener
For vegan: use maple syrup or stevia for sweetener
Nutrition
Calories: 242kcal Carbohydrates: 8g Protein: 2g Fat: 23g Saturated Fat: 17g Cholesterol: 0mg Sodium: 14mg Potassium: 396mg Fiber: 4g Sugar: 3g Vitamin A: 50IU Vitamin C: 11.6mg Calcium: 17mg Iron: 1.5mg1 -
I forgot that one of my favourite easy ways to use up leftover roast chicken uses avocado.
Two handfuls of chopped up leftover chicken, a chopped avocado, a jar of commercial salsa, some chopped coriander. Season to taste and serve in a tortilla.5 -
I love to eat avocado and tomatoes on Ezekiel bread toast, topped with everything but the bagel seasoning. The best thing ever!
Also, make a salad (cucumber, tomato, red pepper, black beans, feta, one whole lime and baby greens chopped up very small, or add cilantro). It's so good and refreshing for dinner.0 -
We had some leftover mi cuit salmon and alioli from a weekend dinner party at our place, and a ripe avocado that needed using. Made a pretty good salad.
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I love avocado with just balsamic vinegar and a little olive oil. Yum.0
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mash it up, stir in a little vinegar (or a lot, I love vinegar lol)..some garlic, salt/pepper and use in tossed salad as dressing. Also mashed, with dill (or dill relish), lemon juice and a little onion makes fabulous tartar sauce for my broiled fish.1
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On Masterchef Australia I saw a new way of using avocado. Freeze it and grate it onto other foods.1
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Made a dressing last night with avocado. Juice of around 6 fresh limes, some monk fruit/erythritol sweetener (could use honey or maple syrup or sugar) -- around 1/3 of a cup, tsp salt, 1/4 cup cilantro (can use stems too), a clove or two of fresh garlic, one deseeded jalapeno, 1/2 of a fresh, ripe avocado, 1/2 or so cup of water, a TBS or so of EVOO (Olive Oil) and around a tsp of Psyllium powder (great thickener for dressings to reduce amount of oil).
Put it over a Mexican Chicken Salad w/ Romaine (chopped fine), lots of chopped cilantro, black beans (rinsed and drained), red and yellow pepper, cherry tomatoes, more avocado, some fresh corn right off the cob, some chickpea spicy salad toppers (Simple Truth -- Frys or Krogers) that are gluten free that we love and some cooked, diced chicken breast. Just a touch of Mexican cheese (we like Queso Anejo, which is the drier cheese that's similar to parmesan) over the top. Makes a great Summer salad.0 -
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It's not a recipe, but I do put them in and on so many things. This morning, for example, I had a bagel with sauteed veggies and a scrambled egg. I topped the egg mixture with some diced avocado. So delish!0
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LazyBlondeChef wrote: »I made the grapefruit/avocado salad tonight so thought I'd post a photo. Avocados were really cheap today and I already have a bag of grapefruit so I will be eating this a few more times in the next week. Also, if you add just a couple of drops of oil (avocado, sesame, truffle or olive) to the ponzu it gives it a slightly richer feel.
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