My love for avocados began when I was pregnant with my second son (he loves them too!). I typically eat them by making a quick guacamole (smashed avocado and lime juice, very quick). I decided to try out a few recipes and incorporate avocados in them:
Avocado Cups, Eggs and Avocado, Baked Eggs and Avocado…call it whatever you want. I forgot how much I love this breakfast. I usually eat eggs every morning for breakfast after my workout. Instead of making a frittata (my typical breakfast), I made these instead. Preheat the oven to 350. Cut an avocado in half and remove the seed. Scoop out some of the avocado to make it more hollow to hold the egg. I have seen where others will just crack open the egg straight into the avocado but I prefer to mix it up beforehand. Plus, I like to add more items: spinach or kale (sometimes both!), tomato, cilantro, and some of the avocado I just scooped out. Carefully place the mixture into the avocado and place it into the oven for about 20 minutes. Salt and pepper ( I like to use cayenne) to taste. I made this breakfast twice last week. My husband is a recent avocado converter so I wanted him to try this. He took it to work and sent me a text saying it was “Damn Good!” to which I quickly responded “DUH!”
Salmon and Avocado, the meal that made my husband convert. I got the idea for this recipe from here
Season and the grill the salmon any way you prefer. For the avocado mix I added lime juice, cilantro, and onions. There was plenty of the avocado mix leftover and we always have a bag (or two) of chips in the house ($2 Only Santitas are the best!).
Shrimp, Avocado, and Spinach. The original recipe
calls for quinoa (and doesn’t include shrimp) but I am not going to go out and buy one ingredient. Plus, I’ve never followed a recipe to a T.
Cook the rice according to directions (I have a rice cooker. Probably my favorite kitchen gadget). For the dressing, mix together two mashed garlic cloves, 2 Tbsps. Olive oil, and 2 Tbsps. of red wine vinegar (I happened to have some red wine vinegar but if you don’t, I’m sure any type of vinegar would do. You could also substitute lemon or lime. I’m all about doing what will make your tastebuds happy). Chop the spinach (or don’t) and place it in a large bowl. I didn’t measure my spinach. I grabbed about two large handfuls of it. Slice the avocado and tomatoes and set aside. Once the rice (or quinoa) is finished cooking, add it to the spinach. The heat will help the spinach wilt (which is why I hardly ever chop my spinach when I cook it). Toss in the grilled shrimp (or whatever else you decide to use), then add the dressing mixture. Once everything is evenly mixed together, add the avocado. You can either serve immediately or place it in the fridge for a an hour or longer to let the flavors blend. I think it tasted better the next day!
I also made a salad with black beans, corn, avocados, tomatoes, cilantro, cumin, lime juice, to top off a piece of grilled salmon but I forgot to take a picture! Sometimes I’m just too damn hungry.