One Avocado, Three Ways – Delicious Recipes

One Avocado, Three Ways – Delicious Recipes

This campaign has received compensation from Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VidaAguacate #EchaleLoMejor #CollectiveBias

I’m not big on counting every calorie, but I like to make health conscious decisions all year round. It always seems this goes out the window once October hits and the sweets are just everywhere!

As a Latina, it can be tough to break the tradition of many meals that may not be the more nutritious option. In a lot of ways, these traditional recipes are a testament to the hard work of the generations before me. They are tried and true, and nothing brings a Latin family together like these authentic recipes. So I make it a point to indulge a bit with my family, as well as introduce alternatives as gently as possible. I have many fond memories of everyone gathering together for family dinner as we all add our “pinch of love” to the pot. Latin family meals are an experience, to be felt, not just eaten. I want to be sure I don’t offend anyone or take away from that experience.

Sometimes it can be as simple as replacing an ingredient, omitting an ingredient entirely, or just breaking the recipe down to include ingredients that can work with your body to make you look and feel better. We already enjoy eating whole foods and nutritious snacks, so it’s really about making the right kinds of changes and meal planning to allow for the opportunities to arise.

 

One of my key ingredients I like to use is Avocados From Mexico. You can connect with them by joining their Vida Aguacate site here. The avocado is a tree that is native to South Central Mexico, better known for not only their delicious taste, but also for its nutritional content.  Avocados are a good source of pantothenic acid, dietary fiber, vitamin K, copper, and folate.  Nutritional information about avocados has been compiled here.

Fun fact #1: Did you know that some sources consider avocados a berry and not a fruit? They fit all of the botanical criteria for a berry with a fleshy pulp and seed at the center.

Avocado Recipe

Fun fact#2: You can tell if an avocado is ripe by the color of the flesh under the seed at the bottom.

 

This is my go-to when crafting new or improved recipes that are nutritious for my family. My Spicy Avocado Toast is my take on a “BLT”. It’s perfect for a morning on -the-go. It includes a little kick by adding some cayenne pepper! Pair this with a little lemon water in the morning and you are all set!

Spicy Avocado Toast

 

Ingredients:
1 Avocado From Mexico (this replaces the lettuce)
¼ tsp of cayenne pepper
1 beefsteak tomato
2 slices of bacon (optional)
Salt / pepper to taste 

Avocado Recipe

Directions:
Cook bacon, dry
Slice open a ripe Avocado From Mexico, remove pit
Scoop into a small bowl and mash with the back-end of a fork (or a whisk)
Sprinkle cayenne pepper, salt and pepper into the avocado mix and stir
Add one slice of tomato on a slice of toasted sourdough bread, smear avocado mixture and add bacon. Top with remaining slice of toast and enjoy

I also put a different and unique spin on my Chopped Chinese Guacamole by adding some chopped bok choy, a type of Chinese cabbage. This delicious version adds just the right amount of crunch to balance the creamy Avocados From Mexico. It’s a great way to get double the green goodness in without anyone knowing the difference! It pairs perfectly with some homemade baked Naan chips.

Avocado Recipe

Chopped Chinese Guacamole

Ingredients:
2-4 ripe Avocados From Mexico
1 small tomato
1 small bunch of baby bok choy (chopped)
1 Tbsp of fresh squeezed lime
¼ cup chopped red onion
Salt and pepper to taste
Naan bread

Avocado Recipe

Directions:
Toast Naan bread slices in an oven at 350 degrees for ten minutes
Slice, pit, and scoop Avocados From Mexico, add to a bowl
Mash liberally (the chunkier the better)
Add chopped tomato, onion, and bok choy and fold in gently (so it doesn’t get mushy)
Sprinkle with salt/pepper and add lime juice.
Scoop and enjoy!

Finally, my Avocado Caprese Panini, substituting the basil with avocado and a delicious balsamic glaze is enough to keep you full all afternoon!

Avocado Recipe

Avocado Caprese Panini

Ingredients:

1 ripe Avocado From Mexico (this replaces the basil)
1 beefsteak tomato, sliced thin
Sliced Sourdough Bread
Fresh Mozzarella, sliced thin
Balsamic Glaze
Avocado Recipe
Directions:
Spray skillet with EVOO spray and heat to medium
Slice Avocado From Mexico thinly, place on one slice of sourdough bread
Add thinly sliced tomatoes (three), then fresh mozzarella slices (3-4)
Drizzle with balsamic glaze and add top slice, and add to a cast iron skillet set to medium heat and let cook on each side for 3-4 minutes (or until golden brown) flipping only once
Slice in half and enjoy!

The always fresh Avocados From Mexico allows me the capability of forging forward and introducing my family to a more balanced eating habits, without forgetting where we came from and enjoying our heritage. It’s easy to incorporate these delicious changes with Avocados from Mexico!

 

Essentially yours,

Erika


Avocado Recipe

Avocado Recipe

Avocado Recipe

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