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Eating a nutritious diet is very important to me. There are many roads to nutrition, and no two paths are the same for everyone. I’d like to share a bit about my experience going vegan in the past. I once went vegan for six months, I’ve never felt better. Believe it or not, as a self-professed carnivore for over twenty years, I didn’t miss meat at all. In place of dairy I substituted fortified soy beverages (soymilk) and other plant-based substitutes.
I’m no longer nursing and often dream of trying a vegan diet once again. This time with a little experience under my belt, I think I would take a slower approach and eliminate items one at a time. I think some people get discouraged from their vegan goals due to lack of knowledge, options, and recipes. This time around I would start off by eliminating red meat, and then eventually transition to an all vegetarian diet. Once I have a good collection of vegetarian recipes, I’ll feel more confident to start eliminating items and go full vegan with my diet. Although I am not currently vegan, there are many ways to lead a more conscious lifestyle, and adding nutritious ingredients to my dishes is one of them.
Fun Fact: There are plenty of ways to go vegan in your life if you are interested. I use mostly vegan makeup products and switched over all of my makeup brushes to vegan a few years ago.
One of the recipes I’ve been working on is a pescatarian spin on a classic recipe, by substituting mayo with avocado. If you follow my blog, then you know I’m pretty obsessed with avocados and feel they can go with pretty much any recipe. Avocados From Mexico are always fresh, and always delicious. Plus they make a pretty delicious addition to any recipe. Avocados From Mexico are always in season, making it perfect for any spring or summer recipes. This is the perfect recipe to bring for sharing at a gathering outdoors.
I’m getting ready for summer with a few bright and fresh recipes, and avocados are a great substitute for many other options that may not be as nutritious. I come from a Latin family and meals are taken seriously. Only fresh ingredients to be eaten often, and together, preferably outdoors. I love introducing my family to more nutritious options while enjoying the richness of my heritage. The smooth texture of Avocados From Mexico make it a great substitute, and can turn any meal into a fresh and hearty experience. Adding tuna and micro greens only upped the yum factor on this easy and quick recipe.
Drain and shred tuna and add to bowl. Mash two Avocados From Mexico in a separate bowl and add to the tuna bowl to mix. Toast bread and spoon on tuna avocado mixture. Add sliced tomatoes and microgreens. Drizzle key lime over toast and sprinkle with coarse salt and enjoy!
This recipe is equal parts creamy and crunchy. The mixture of tuna and key lime is both bright and fresh, making this perfect for spring and take you right on into summer.