Tag Archives: avocado

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

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Ingredients

  • 6 large hard boiled eggs, cooled and peeled
  • 2 ripe avocados
  • ¼ cup cilantro, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon celtic sea salt
  • 1 teaspoon red pepper flakes
  • chili powder, for garnish

Instructions

  • Cut eggs in half and remove yolks
  • In a bowl, mash yolks and avocados
  • Stir in cilantro, chives, lime juice, salt, and red pepper flakes
  • Scoop filling into egg whites with a 1 tablespoon ice cream scoop
  • Refrigerate until serving
  • Sprinkle with chili powder and serve!

Thanks ElanasPantry!

dit-elle-Esther

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

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My parents bought me a spiralizer for my birthday, and I’m in LOVE!  I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers.  It literally took me less than a few minutes to spiralize 3 peppers!  At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner!  Eat as is or add chicken or fish for a delicious meal!Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-1 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-2 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-3 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-4 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-5 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-6 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-7

Ingredients

  • 1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
  • 1 Mango cut into 1/2 inch cubes
  • 1 medium avocado cut into 1/2 inch cubes
  • A handful Cherry tomatoes diced
  • 1 shallot diced
  • 4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

  • Juice from 1/2 a lime
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon Ginger
  • 1 Tablespoon Rice Wine Vinegar
  • Sea Salt and Pepper to taste

Directions

  • After you spiralize the peppers they will be in one continuous cut.  I loaded them all onto a cutting board and just cut the pile into 4ths.
  • Cut everything else up and toss in a bowl!
  • Put all ingredients for the dressing in a bowl and whisk til blended.  Pour over salad and toss to coat.
  • Serve over grilled chicken (or fish would be yummy too!)  Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

dit-elle-Lauren

Mango Avocado Chicken Salad

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Ok, ok.  Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha.  I just can’t help myself.  The combination is just so good!!  Maya chowed it down, and asked for 2nds!

If it ain’t broke, don’t fix it right? 😉 Blog Paleo Mango Avocado Chicken Salad-2Blog Paleo Mango Avocado Chicken Salad-4 Blog Paleo Mango Avocado Chicken Salad-3Ingredients

  • 2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
  • 1 ripe mango diced
  • 1/2 cup diced tomatos
  • 1 avocado diced
  • 1 1/2 cups diced peppers (I used red, orange, and yellow)
  • 1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
  • Dressing of choice.  I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted.  Mango dressing here or Creamy Lemon Garlic Dressing here.  Or the Avocado Dressing I posted here.
  • Serve over a bed of butter lettuce.  Arugula or spinach would be great too!

Enjoy!dit-elle-Lauren

Paleo No Bake Avocado Chocolate Mint Bars

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I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day.  Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it!  I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom.  Turns out, she shared it from Raia’s Recipes.  I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe!  I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂  These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN!Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-1 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-2 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-3Mint Layer Ingredients

  • 1 Avocado
  • 1/3 Cup Raw Honey
  • 6 Tablespoons coconut oil, melted
  • 1 1/2 Cup shredded unsweetened coconut
  • 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
  • dash of sea salt
Chocolate Layer Ingredients
  • 1/4 Cup coconut oil
  • 2 Tablespoons Raw Honey
  • 1/4 Cup Cocao powder
  • 1/4 Teaspoon vanilla extract
  • dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed.  Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-4Maya loves to push the pulsing button.  I totally remember loving to do the same thing when I baked with my mom! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-5 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-6 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-7 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-8But she loves licking the spatula even more!

As did I… 😉Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-9 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-10Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-11 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-12I’ve been having her help clean her own bowls lately, and it’s super cool! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-13 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-14And…a little keeping it real.  It’s not always easy photographing food with a toddler around!

hahaha 😉Blog OuttakeEnjoy!dit-elle-Lauren

Paleo Chocolate Pudding with Almond Date Topping

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If you’ve been following our blog for a while you know that we are big fans of avocado! This recipe takes avocado, some cocoa, a little sweetener, a splash of coconut milk and vanilla – and makes a lovely silky chocolate pudding.

It is similar to the Paleo Chocolate Pudding I made a while ago, but the recipe below is quicker and a nice variation! I discovered it sort of by accident – as luck would have it – while trying to make a Paleo Chocolate Pie.. turned to soup.. turned to pudding!

Blog paleo avocado chocolate pudding

Ingredients for the Topping

  • 1 cup almond meal
  • 4-5 dates, pitted

Ingredients for Filling

  • 2 ripe avocados
  • 2-4 tbsp. cocoa (depending on how dark you like it)
  • 1-2 Tbsp agave syrup (or you could use maple or honey)
  • 1/2 cup coconut milk (adjust for consistency)
  • 1 tsp vanilla essence

Directions

  • In food processor, pulse almond meal and dates until crumbs form
  • For filling – combine all ingredients and blend with an inversion blender until smooth
  • Layer filling and topping in individual serving dishes

Enjoy!

dit-elle-Esther

Kale Salad with Chicken and Avocado

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This is a wonderful paleo salad with Creamy Lemon Garlic Dressing – add chicken and avocado – and call it dinner!

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Ingredients

  • large bunch of kale deveined and chopped finely
  • 1/2c dried black current, raisins or cranberries
  • 1/2c. toasted sunflower seeds
  • 1 avocado, peeled and sliced
  • 2-3 cups of chopped cooked chicken or turkey
  • One batch Creamy Lemon Garlic Dressing

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-kale-salad/

dit-elle-Esther

Paleo Chocolate Pudding

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Awesome paleo chocolate pudding that can also be used for Chocolate Fudgesicles (more on that later! :-))

Whipped avocado, coconut milk, dates, honey and cocoa – make a velvety chocolately yummy dessert.

Blog paleo chocolate pudding (2) Blog paleo chocolate pudding (1)

Ingredients

  • 8 soft medjool dates, pitted
  • 1/2 cup water
  • 3 medium avocados, pitted
  • 1 cup coconut milk
  • 1/4 cup honey
  • 5 to 7 tablespoons raw cacao powder
  • 2 teaspoons vanilla

Directions

  • Place the dates into your blender and cover with the 1/2 cup warm water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.
  • Add in the remaining ingredients and blend until very smooth and creamy. Add extra liquid (coconut milk or water) if needed.
  • Chill and serve with fresh berries

Thanks nourishingmeals.com!

dit-elle-Esther

Mango Avocado Salsa

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Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren

Moroccan Milkshake

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This is a fabulous smoothie to start the day with! Five simple ingredients: avocado, milk, walnuts, honey and cinnamon!

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Ingredients

  • 1/2 avocado
  • 2 cups chilled milk (you can use cow’s milk, almond, rice, or soy – whatever you’re into!)
  • handful of walnuts
  • honey to taste
  • cinnamon

Directions

  • Add first four ingredients to tall glass
  • Use hand blender to mix until smooth
  • Serve immediately with sprinkle of cinnamon

dit-elle-Esther