Avocados
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I use them (mashed) instead of mayo on sandwiches.0
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Oh and I actually made brownies with them! I won't try to convince you they were as good as your typical brownie but they were good in a different way. A very tasty healthier option, I will make again for sure. I actually froze some and took a bite before it thawed and I liked it better that way. It was kinda like a chocolate pudding pop lol. This is the recipe I used but didn't make the frosting.
http://www.frugalmomeh.com/2016/04/avocado-brownies.html0 -
janejellyroll wrote: »Guacamole, avocado toast, mixed into chili, added to a smoothie, chocolate avocado mousse, added to a burrito or rice bowl -- these are some of my favorites.
Avocado in a smoothie? I have never thought of that0 -
ericpiccione wrote: »janejellyroll wrote: »Guacamole, avocado toast, mixed into chili, added to a smoothie, chocolate avocado mousse, added to a burrito or rice bowl -- these are some of my favorites.
Avocado in a smoothie? I have never thought of that
It adds super-creamy texture. I usually use 1/4 to 1/2 of an avocado and I freeze it first (this also helps if I buy too many avocados and can't use them all before they are too ripe -- I just chop them up and freeze them and use them whenever I want).1 -
I like to mix a can of tuna, salt, pepper, mayo, and a half of an avocado in a frying pan with some oil and cook on medium heat for 4 minutes a side.2
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I mostly just eat them (or half of one) plain with a bit of salt. It's a good side for an omelet or with some cottage cheese, too. I sometimes put them on salads, or as others have said make guac or add them to a smoothie.0
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Roughly chopped in a salad, mashed and spread on toast, guacamole, or just sliced and sprinkled with salt and fresh ground black pepper.1
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My favourite lately is a small whole wheat wrap with an egg avocado salsa and cottage cheese. Delicious and filling.0
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Tricolour (sp?) salad - sliced avocado, vine tomatoes and mozzarella, with oil, vinegar, salt and pepper dressing. Or don't bother with the cheese and tomatoes, just the same dressing poured in the convenient well you get when you halve it and take out the stone.
Avocados are delicious, but you've gotta catch them ripe, and you sometimes get dud, stringy ones.0 -
I put soy sauce on mines or put it on some bread or just eat it plain0
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I love guacamole, but have a tendency to not control my chip portion. So, when I have ripe avocados, I absolutely LOVE to make this:
COWBOY CAVIAR
Into a large mixing bowl:
2 cups cooked black beans (or 1 can drained)
1 can white sweet corn, drained
2 roma tomatoes, diced
2 avocados, diced
1 bunch green onions, tops only, chopped
Vinaigrette:
¼ cup Avocado Oil or Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Whisk vinaigrette together, pour over veggies and stir to combine.
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Make a salad dressing with avocado. Shred some tuna and that's it. Then a side dish of apple and orange with fresh lemon juice on the side.0
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Thanks everyone! I tried one with my eggs this morning and it was good! Only thing is I assume I waited too long because some parts of it were turning black when i cut it open...I just didn't use those parts. One year old daughter absolutely loved it on her toast too!!!2
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I put avocado on anything. I bet they can even make Triscuits taste good.
Black spots don't necessarily mean overripe. You can pick the perfect avocado and let it ripen perfectly and sometimes it'll still have a black spot or two. Just the way it goes.
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