Appetizer- Avocado Egg Halves
- 12 eggs, hard boiled & peeled
- 1 cup avocado, minced or mashed
- 2 tablespoons olive oil
- 2 tablespoons cilantro
- 2 teaspoons lime juice
- Dash of garlic salt, to taste
- Dash of paprika
Add 1-2 of the following optional ingredients for a total of ⅓ cup:
- chopped tomatoes
- chopped jalapenos
- chopped onions
- chopped peppers
Cut eggs in half, lengthwise. Scoop yolks out and put in medium size bowl. Mash yolks. Add avocado, olive oil, cilantro, lime juice and any optional ingredients. Stir well. Add garlic salt, to taste.
Arrange egg whites open-side up on tray. Fill each egg white with yolk-avocado filling. Garnish with cilantro and paprika, if desired.
Breakfast Meal- Egg-in Avocado
- 1 avocado
- 2 eggs
- Chopped romaine lettuce
- Cherry tomatoes, halved
- Balsamic dressing
- Olive oil
- Salt and pepper
Cut avocado into halves, lengthwise, and remove pit. Scoop out some of avocado where the pit was to form a donut-hole in avocado.
In a pre-heated pan, add 1 tbsp of olive oil. Add avocado slices and cook for about a minute. Flip avocado slices and crack 1 whole egg in each avocado slice. Season with salt and pepper. Let eggs cook until the whites are cooked and the yolk is runny, about 2-4 minutes.
In a bowl, mix chopped romaine lettuce and tomatoes. Add olive oil, balsamic, salt and pepper, to taste preferences. Serve as a side or on top of the avocado egg.
Dessert- Chocolate PB Avocado Pudding
- 2 avocados, pitted and scooped
- 1 ripe banana (large)
- ½ cup cocoa powder
- ¼-½ cup preferred sweetener (sugar, honey, maple syrup, stevia)
- ¾ cup peanut butter
- ¼ cup almond milk
Put all ingredients in food processor and mix until smooth. For a thinner consistency, add more almond milk and mix again.
Place in bowl and seal with saran wrap. Place in fridge to chill for a few hours, or overnight.