Six Easy Avocado Recipes

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With great training comes great hunger — and if you want to stay in great shape, that means eating the right foods, in the right amounts.

And what is one of the best foods Mother Earth has given us to satisfy hunger with heart-healthy monounsaturated fats, potassium, vitamin B, E and K and magnesium?

The Awesome Avocado!

And don’t let the word “fat” blindside you. Because of its high good-for-you fat content, avocado sates hunger like no other fruit or vegetable. Just a half of it added to lunch may well prevent you from attacking those cookies or chips in the afternoon — and that’s no small feat.

And hey, adding avocado to a meal can be as easy as cutting it in half and scooping it out. Here are six of my favorite avocado recipes:

1. Guacamole
2 medium to large avocados, cut into smaller pieces and scooped out
1/4 to 1/3rd red onion (depending on size)
a handful of fresh cilantro
juice of one to two limes
1/2 to one jalapeno pepper (or any other hot/ spicy pepper)
salt and pepper to taste (try TJ’s lemon pepper and garlic salt mixes: best!)
one medium tomato

Chop everything and mix together. I usually add the tomato last, though that isn’t a must. Enjoy with your favorite chips (mine are the Veggie Flaxseed Tortilla ones from TJs) — or as a side to grilled chicken, beef or tofu. Oh, and Corona Light completes the ensemble quite well!

2. On an omelette (or with eggs)
Notice how I said “on” and not “in.” Personally, I prefer to add the avocado once the eggs are done cookin’ — I don’t think avocado has anything to gain, taste-wise, from high temps. So once you put your yummy eggs on a plate, just scoop up the good stuff and add it to the side. Or do this and get your spouse to laugh at you:

3. In a sandwich
My favorite combination is with sliced tomatoes and swiss cheese. (I know, eating cheese is a sin, blah blah. I love cheese, there is no way I’m quitting it, even it it was made of 50% fat and 50% evil.)

4. In a salad
Here I will confess that lately, any day I go to the office has been a BOYA day. I bring my own avocado, then buy a salad and add it on. (Seriously, what is up with all the mixed-salad places asking you to pay $1 to $1.50 for a quarter-piece of avocado?) Whenever at home, I just toss some greens and whatever add-ones I can find in the fridge with some balsamic vinegar and garlic salt, and voila:

5. As a side to anythingHere, we have one of my favorite meals: a chicken breast, mushrooms and onion sauté on rice (and yes, again I sin by eating the not-brown variety; I find it easier on the stomach before long or intense runs, and much easier and quicker to cook!) I also add salt to the avocado. Not a good idea if you have to watch your sodium, but I’m a really salty sweater, so for me the issue is getting enough salt and electrolytes, rather than eating too much.

6. Just like that!
If you’re in a hurry, there’s nothing wrong with cutting the avocado in half, removing the pit, adding some of your favorite flavored salt (mine is TJ’s Garlic Salt, but I’ve been told Lemon Pepper does wonders, too). Scoop it right out with a chip if you like!

Your turn: Do you like avocado? What is your favorite way to eat it?

Today’s workout:Warm-up: 300 yds
Main: 8 x 75 as 25 free, 25 drill, 25 free with 30 sec rest between sets
200 at race pace
6 x 75 as 25 easy, 25 hard, 25 easy with 30” rest btw.
Cool-down: 200 yds easy.
Total: 1750 yds

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