If avocados just make you think of guacamole and not much else, here’s two easy recipes for using this delicious, heart healthy fruit. Avocados contain the healthy mono-unsaturated fat that fills you up, lowers cholesterol and helps reduce belly fat!
When you select hass avocados at the grocery store, choose the ones that are hard when you press down on them. If the avocado is soft, it may be past ripe and could be black inside and undesirable. Let them ripen at home on your counter for a couple days. Check for ripeness by pressing down on the avocado. If you can leave an indentation, the avocado is ready to eat. Wash the avocado by rinsing it under running water then dry with a paper towel. Don’t skip this step! Whatever dirt is on the skin will end up on the fruit when you cut it with a knife.
Eggs and Toast with Avocado and Shaved Parmesan Cheese
Add some pizzazz to the typical eggs and toast breakfast. Adding avocado not only tastes great, the healthy fat keeps you full longer.
2 slices bread
1 T. coconut oil
1/2 ripe avocado
Fresh Parmesan cheese
Salt and pepper to taste
Drizzle of real extra virgin olive oil or avocado oil
Cook 2 eggs per person, however you like them. I fry them in coconut oil until the yolks don’t run, over hard. While the eggs cook, toast the bread.
I keep my bread in the freezer to make it last longer. I pull a couple slices off the frozen loaf, sometimes using a butter knife to pry them apart. (Place wax paper between slices while at room temperature to prevent sticking, then freeze).
Rinse off the ripe avocado and dry with paper towel. Using a sharp knife, cut off the tip, then slice the avocado in half, the long way. Remove the pit. If not using the entire avocado, peel off the skin of the half you are using and wrap the other half skin on, along with the pit, in plastic wrap. Try to use it up the same day.
Place the toast on a plate and drizzle with real extra virgin olive oil or use any coconut oil left in the frying pan. Place a cooked egg on each slice of toast and top with slices of avocado. Using a vegetable peeler, shave thin slices of Parmesan cheese over all. Season with salt and pepper. Drizzle real olive oil or avocado oil over top. Serve immediately.
To make this recipe gluten free: Just use gluten free bread. My current favorite is Three Baker’s brand gluten free “rye style” bread, sold in the frozen section of most grocery stores.
To make this recipe dairy free: Skip the Parmesan cheese.
Steamed Veggies with Avocado and Black Beans over Pasta
There’s just something about the combination of the buttery butternut squash with the creamy avocado.
1 large carrot
1/4 butternut squash
big handful of broccoli
1 can black beans, drained
1 ripe avocado
Fresh Parmesan cheese
Drizzle of real extra virgin olive oil
Pasta for 2 servings
Set a steamer basket into a medium sauce pan with tight fitting lid. Place over medium low heat. Add an inch of water to the pot. Scrub and rinse the carrot, then slice into 1/2 inch thick chunks and add to steamer pot and cover with lid.
Rinse the squash and dry on a towel. Starting at the narrow end, cut off the stem, then slice the squash into 3 or 4 one inch rounds. Wrap the remaining squash in a plastic baggie and save for another meal. Peel the outer skin off the rounds with a paring knife. Chop the squash into chunks and add to the steamer pot and cover with lid. Wash the broccoli and add to steamer pot. Veggies should cook in about 10 minutes. Meanwhile, fill a pot 1/2 way with water, cover and bring to boil. Cook pasta according to package directions.
Use a knife to test carrot and squash. If it cuts through easily, the veggies are done. Turn off heat but leave on burner. Open the can of black beans and drain off the liquid. Rinse in a colander under running water. Add to the veggies in the steamer pot and cover with lid. Rinse the avocado and dry with a paper towel. Using a sharp knife, cut off the tip, then slice the avocado in half, the long way. Remove the pit, peel off the skin then slice each half.
Drain pasta and add to two bowls. Divide steamed veggies and beans between the bowls. Top with avocado slices. Using a vegetable peeler, shave thin slices of Parmesan cheese over all. Season with salt and pepper. Drizzle real extra virgin olive oil or avocado oil over top. Serve immediately.
To make this recipe gluten free: Just use gluten free pasta. My current favorite is Ronzoni gluten free rotini pasta.
To make this recipe vegan: Skip the Parmesan cheese.
ABOUT THE AUTHOR
Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
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