The Ever-Amazing Avocado!

Avocados are full of healthy benefits for your body. This superfood contains healthy fats as well as a wide variety of vitamins and minerals. The bottom line is that avocados are not only tasty, but also extremely nutritious, and there are endless recipes to incorporate this green fruit into your diet.

Baked-Eggs-in-AvocadosFor Breakfast: Baked Avocado & Egg

Prep Time: 5 minutes
Cook time: 20 minutes
Total Time: 25 minutes
Servings: 2

• 1 large avocado
• 2 eggs
• 2 teaspoons chives (finely chopped)
• Sea salt and pepper to taste
• 4 grape tomatoes, halved (optional)

• Preheat oven to 400 degrees F
• Cut avocado lengthwise and remove pit
• Widen the hole with a spoon by scraping out roughly one tablespoon from each side
• Place avocado halves face up in a making dish
• Crack an egg into each avocado half and season to taste with salt and pepper
• Bake for 15-20 minutes or until eggs are cooked to your liking
• Top with grape tomatoes and chives as you wish

avocado pitaFor Lunch: Chicken Avocado Pitas

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4

• 1/2lb shredded cooked rotisserie chicken
• 2 avocados, hallowed and cut into small pieces
• 1/2 cup plain Greek yogurt
• 1 teaspoon cilantro, divided
• 1 teaspoon garlic salt
• 6-8 cherry tomatoes, quartered
• 4 slices of thin baby Swiss cheese
• Juice from half a lemon
• 4 whole wheat pita pockets
• 1 teaspoon extra virgin olive oil

• Cut 1 piece of Swiss cheese into each pita pocket
• Combine Greek yogurt and garlic salt in a bowl and set aside
• In a different bowl, combine the avocado, tomatoes, lemon juice, and half the cilantro and set aside.
• In a skillet, brown the chicken with olive oil for 3-4 minutes over medium heat and sprinkle with the other half of the cilantro
• Take off of the heat and add 1/4 of the chicken into each pita pocket
• Drizzle the chicken with the yogurt and salt mixture along with a spoonful of the avocado mixture (all inside the pita pocket)
• Serve cold, or grill on a sandwich maker for 2 minutes and serve warm Dinner: Zucchini Pasta With Avocado Pesto
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 2

• 2-3 zucchini, spiralized or cut into 1/4″ strips
• 1 ripe avocado
• 1 garlic clove
• 1/2 cup fresh basil leaves
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• Water as needed
• Salt and pepper to taste
• Parmesan cheese (optional)

• Using a food processor, blend the avocado, garlic, basil, and lemon until smooth; then mix in the extra virgin olive oil
• Add one tablespoon of water at a time until the sauce reaches a fluid but thick consistency
• Add a dash of salt and pepper to taste
• Sauté the zucchini noodles on the stove over medium-high heat until slightly soft and bright green; then drain the excess water
• Toss the zucchini noodles with the sauce and top with parmesan cheese as desired

113For Snack: Avocado-Banana-Mango Smoothie

Prep Time: 5 minutes
Total Time: 4 minutes
Servings: 1-2

• 1 frozen banana
• 1 cup frozen mango chunks
• 1 cup spinach 1/2 medium avocado
• 1 cup almond or soy milk
• Splash of vanilla extract to taste
• A few drops of Stevia or other sweetener (optional)

• Place all ingredients in a blender or food processor
• Blend until smooth and pour into 1 large glass or 2 small glasses

DSC_0096-938x1024For Dessert: Avocado Chocolate Cookies

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 10 cookies

• 3/4 cup ripe avocado
• 1/2 cup coconut sugar (can use 1/2 cup honey or a banana)
• 1 egg
• 1/2 cup dark cocoa powder
• 50 grams dark chocolate chunks
• 1/2 teaspoon baking soda

• Preheat oven to 350 degrees F
• Using a hand mixer or food processor, mix together the avocado and coconut sugar until smooth, then add in the egg
• Mix in the cocoa powder and baking soda, then stir in the chocolate chunks
• Use two spoons to place dollops of the cookie dough onto a baking sheet covered in parchment paper; make sure to flatten each one out a bit with the back of the spoon
• Bake for 8-10 minutes
• Let cool and store in an airtight container in the fridge
• Best served cold straight from the refrigerator!

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