DISCLAIMER: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
Last week was an extremely busy week as the kids and I made a trip back home to visit family. But when I came home I was more than excited to see my package arrive . . .Bravocado Avocados! Now I can get to testing some recipes!
Avocados are a wonderful source of monounsaturated fat that is extremely beneficial to the body. Fat that comes from plants are called monounsaturated fats. These types of fat help lowers LDL (bad) cholesterol, while raising HDL (good) cholesterol. This fat is very necessary in the body by helping absorb other nutrients such as lycopene and beta-carotene. Avocados contain fiber, potassium, vitamin E, folate and number of other beneficial ingredients! In fact California avocados contain 20 vitamins, minerals per serving (1/5th of a medium avocado)! WOW! Did YOU know they were loaded with that many nutrients?
Isn’t she pretty? . . .the avocado Avocados are just the perfect summer-fresh ingredient for any summer favorite meal: grilled hamburgers, salsa, wraps, sandwiches. salads and so many more! I will have to say they are my super-hero ingredient to enhance any no-cook summer meal, eh? Let the avocado do its magic and give you a night off from the stove! One favorite no-cook meal is pre-cooked bacon, lettuce, tomatoes and avocados on toast! Or my absolute favorite appetizer that I bring to parties is Nacho Guacamole Dip, heck I eat this as a lunch! Gotta try it!
Mmmmm . . .avocados! I love them in any dish but some of my friends are not fans of eating avocados raw, so how about sneaking them into your favorite dessert or sweet treat! Let’s replace a healthy fat for a not-so-healthy fat, aka, saturated fat. Remember when I made Avocado Chocolate Cupcakes with the awesome avocado Shrek-green icing for last year’s Halloween? Now, I wanted to remake my own recipe, Simple Decadent Chocolate Cupcakes, using an avocado instead of the butter. And here they are . . .
Boy, oh boy were they delicious! To me they seemed more moist than the original recipe using butter. I definitely need to keep these on hand at all times for the whole family! I don’t mind giving my kids these cupcakes everyday when I know they are made with wholesome ingredients.
Here are a few tweaks to the recipe.
Decadent Chocolate Cupcakes – Remade with Avocados (Makes 18 cupcakes)
1/2 cup applesauce ( I used one banana because I didn’t have any applesauce)
1/3 cup dark brown sugar
1/3 cup sugar
1 tsp vanilla
1 cup milk
1 3/4 cup whole wheat flour (I didn’t have any white flour, but it still worked!)
1/4 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1/3 cup mini semi sweet chocolate chips (I really like sprinkling the chocolate chips on top of the cupcake, no need to mix them through the batter)
Cream butter, applesauce, sugar and applesauce together. Add brown sugar and white sugar gradually and cream well. Beat in eggs until fluffy. Stir in milk and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture. Place batter in a greased cupcake pan. Sprinkle cupcakes with mini chocolate chips. Bake at 350 for 15 to 18 minutes.
Nutrition Facts: 95 calories; 2 grams fat; 12 grams carbohydrate; 1.5 gram fiber; 3 grams protein
Now on to the next recipe . . . Chocolate Avocado Chia Pudding.
Wow. . . tastes like chocolate pudding! Now you really don’t have to add the chia seeds if you don’t want to, but I thought it would be a great way to hide some fiber into the pudding plus the seeds bring some bulk to the pudding like gelatin!
Chocolate Avocado Chia Pudding
1/4 cup chia seeds
1/4 cup plus 2/3 cup almond milk
1/4 cup cocoa
1/2 t vanilla
2 packets stevia
Combine chia seeds and 1/4 cup almond milk in a bowl and let it set for 10 minutes. As the chia seed settle they expand and soak up the liquid. Place mixture in a high-powered blender and puree with the rest of the almond milk. Next add the rest of the ingredients and combine-well.
Now this next recipe came to me as I was making an egg for breakfast. I usually add a sprinkle of cheese on my egg but I thought an avocado would be a wonderful creamy addition! I topped my egg with an avocado, sweet red peppers and onions. As I was eating my breakfast, I had some fresh nectarines sitting on the counter staring me right in the face . . .
Ah-ha! I will use YOU pretty nectarine and turn you into a delectable salsa! I love, love, loooove pineapple salsa so I think Nectarine Avocado Salsa should be pretty good!
Nectarine Avocado Salsa (Makes 4 1/3 cup servings)
1 large tomatoes, chopped
1 avocado, chopped
1 nectarine, chopped
1 jalapeno, seeded and chopped
2 tbsp fresh cilantro leaves, chopped
1/2 tsp garlic powder
Add the tomatoes, avocado, nectarine, jalapeno and cilantro into a bowl. Slice the lime in half and squeeze the juice. Add garlic powder and sprinkle with salt. Stir together until combined. Be sure to taste the salsa and adjust the seasonings.
Well, I will definitely be making more avocado recipes . . . like in my smoothies! They are just so darn good and let’s not forget so good for you, too! Plus, I forgot to mention they are the absolute perfect baby food. My little baby, well, not baby anymore (whaaaa) one-year-old toddler had them for lunch the other day and let’s just say she was a little green monster, I forgot to take a picture. Anyway, thanks to Bravocado for the samples, off the store to buy some more!