Avocados, please!

Hello, hello, hello!

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I’ve been on a museli, almond butter and banana kick as of lately. Who could complain with that diet for breakfast? Not to say that I am getting bored of said meal because I could NEVER get bored or heaven forbid dislike that combination, but I must say I need to switch up my morning routine and maybe go a bit greener…? Yes. Kale is flourishing in my garden as well as zucchini buds, green tomatoes and plenty of fresh herbs. So while, I think, I must leave the thought of such a yummy breakfast treat behind for a bit my body is going to love me for what is coming it’s way! I suppose I should cut back on the iced coffees as well but we all don’t want to deal with a girl without coffee, working in a busy kitchen. Now that, that folks, would be a crime. One thing at a time, all in moderation I say!

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So now on to avocados. What’s not to love about them?! Like seriously, the delicious, creaminess of a perfectly ripe avocado is heaven. Literally, one of the best things a human can eat. High in lycopene as well as beta-carotene, these fruits serve up great nutrition in more ways than one. They tend to get a bad rap about being high in “fat”. Hello peeps, there is such a thing as good fats. It’s called mono-unsaturated fat. Did I mention if eating foods, like avocados, can help to improve weight loss or simply maintain a healthy diet? Well, they do. The fact that they are full of fiber, choke full of vitamins & contain only about 3g of carbs, I don’t see what’s not to love about these babies.

My favorite, favorite, favorite way to eat an avocado is to on a piece of toasted bread. Homemade, wheat, gluten free, sprouted grain, whatever it may be, it is SO delicious! Latley I have been eating it on Ezekiel 4:9 bread. Amazing. Add a bit of red pepper flakes and maybe a “juicy” egg and you are talking about a meal like no other. Crazy how simple foods can be taken to a whole nother level so simply.

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Of course then there is guacamole. The summer staple so many people probably don’t know how to make so they merge on over to the grocery aisle to snatch up one full of additives and other things to perserve it’s life. NOT saying this is a bad thing, I’ve done it before. It just kills me to know that it is quite simply one of the easiest things to make, virtually NO recipe needed as well as the fact that you can have a scrumptious dip on the table in minutes.

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As a gift for graduating culinary school, I was given a mortar and pestle. Can I just tell you how much I love this thing! The thing is pure magic in the kitchen. It is perfect for making a batch of guac. So easy to keep clean and store, it’s one of the best kitchen tools, in my mind. Check out http://www.williamsonoma.com for a really good one.

To tell if an avocado is ready, simply pop off the top “stem” looking thing. If the inside of the avocado is green, you are set, if brown please put back on the shelf and don’t even waste your time. Also by feeling the firmness of the fruit is a good was as well. Storing avocados in a paper bag will help them to mature faster. Keeping them in the fridge will slow down their growth process. Remember not to leave an avocado out for more than a few minutes without any type of acidic juice on it, it will quickly turn brown which is so not attractive.

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Pick up some avocados at the store! Add them to smoothies, salads, eggs, toast, whatever it may be I am quite sure it is going to be delicious!

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Avocados, please!

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