Avocados!

Biggest Loser Avocado Pesto


1/2 ripe avocado, pitted and diced
1/4 cup fresh basil leaves or italian parsley
1 tablespoon chopped chives
2 tablespoons grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup hot water
2 tablespoons chopped fresh basil or parsley(optional)


Place the avocado, basil or parsley, chives, Parmesan, garlic, salt, pepper, and hot water in a blender and process until smooth, turning the blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and a 3/4 cup of pesto.


They use this with spaghetti squash and it's awesome, but I also like it on whole wheat pasta. :bigsmile: :bigsmile: :bigsmile:




This is the nutritional info for the pesto with the spaghetti squash: Makes 6 servings

Per serving: 60 calories, 2 g protein, 9 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 230 mg sodium

Read More http://www.ivillage.com/biggest-loser-simple-swaps-spaghetti-squash-avocado-pesto/4-a-106846#ixzz1t4fRuUdM
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I was just trying to figure out how to post a new thread so I could learn more about Avocados and wham there it was!

So can you all tell me how to open it? I've never cut one up before and it does look kind of scary. haha Also, how can you tell they're ripe when you're in the store and trying to pick them out?

Mmmmmm, bump!

Avocados are not making people fat, No one should be scared of vegetables in their natural state.

Avocado = Fruit, not vegetable

But yes, I agree with this completely!

I was just trying to figure out how to post a new thread so I could learn more about Avocados and wham there it was!

So can you all tell me how to open it? I've never cut one up before and it does look kind of scary. haha Also, how can you tell they're ripe when you're in the store and trying to pick them out?

Buy them when they're green, this is when they're not ripe. The reason being is that when they become ripe, they become softer, as they become softer they're more likely to get bruised. So it's better to get them early and they're less likely to get bruised in your home than the store. When they become ripe they will change color from a dark purple to almost black. You can also test the ripeness/softness by holding the avocado in your hand and pressing your fingers--but not your finger tips because that can cause bruising--and the avocado should have some "give" to it, compared to the unripe that will be firm.

Yes! Yum! I consider this one of my "good fat/calorie" kinda foods.

I use avocado on veggie tacos and veggie sandwiches... especially guilt-free if you spread the avocado on the sandwich in place of a dressing/mayo/whatever else you might have used.

lol. i'll eat a whole avocado in my salad. those are awesome calories.

Grilled avocado & onions on a turkey sandwich! YUMMM

I often use ripe avocado in place of mayonnaise.

Why why why must avocados be so high in calorie and fat??????? :sad:

Having said that, I like to make my own guacamole (jalapeno juice, onion, bell pepper, sea salt) and recently, I've been cutting them in half and sprinkling salt on it and having it as a snack! YUM!

But, I agree with another poster, I don't try to eat a ton of it because of the high fat content despite the fact that it's "good" fat. It sucks because it'll totally throw off your macros with just a little bit. :noway:

avocados are the GOOD kind of fat. the kind of fat the burn the bad fat deposits in your body.

I eat them with a little salt all by themselves. a 1/2 or a 1/4th of one won't kill your diet. Healthy fat!!!

I take half a ripe avocado and mash it with a tsp of honey and eat it on my toast....YUMMY!

I use avacados instead of mayo on my sandwiches and I mix it in with my tuna salad. Love the stuff

bump!