Tag: avocados

Avocado Coconut Popsicles

These creamy popsicles are a real treat! Made with just 4 ingredients – nutrient dense avocados, coconut-almond milk, raw sugar and sweetened coconut flakes. They are also dairy-free, vegan, vegetarian and gluten-free.

It’s no secret, I’m pretty avocado obsessed! I grew up eating avocados all my life and I usually incorporate them into a meal just about every day! In fact, I love them so much I created an entire Pinterest Board[1] devoted to avocados. But I usually eat them in some type of savory dish such as guacamole[2], BLT[3], egg salad[4], in my salad dressings[5], with my soups[6] and more.

But the fact is, in Brazil where my Dad lived for many years, avocados were never eaten with salt; instead they were treated as the fruit that they are and were often sweetened with sugar. My dad used to make a smoothie years ago with avocados, milk and sugar which he called Vitamina. Because I love coconut, I took his smoothie idea and added coconut flakes and loved it! And since avocados are so nutrient dense, you’re also getting a good dose of healthy fats, vitamins and minerals to boot!

Avocado Coconut Popsicles
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 pop • Old Points: 2 pts • Points+: 2 pts
Calories: 84 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 1 g • Sugar: 9 g
Sodium: 30 mg • Cholesterol: 0 mg

Ingredients:

  • 4 oz haas avocado (from 1 medium)
  • 2 1/3 cups unsweetened Almond Breeze Almond Coconut milk[7]
  • 6 tbsp raw sugar (or your favorite sweetener)
  • 1/2 cup sweetened shredded coconut flakes (Baker’s)

Directions:

Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[8].
I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

  1. ^ Pinterest Board (www.pinterest.com)
  2. ^ guacamole (www.gordon-ramsay-recipe.com)
  3. ^ BLT (www.gordon-ramsay-recipe.com)
  4. ^ egg salad (www.gordon-ramsay-recipe.com)
  5. ^ salad dressings (www.gordon-ramsay-recipe.com)
  6. ^ my soups (www.gordon-ramsay-recipe.com)
  7. ^ Almond Breeze Almond Coconut milk (almondbreeze.com)
  8. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Guacamole

Guacamole is one of my favorite appetizers, and my husband is usually the one who makes it. It’s flavorful, clean, and healthy, but we eat it because we love it. His recipe is simple, but simple is good! He has converted many non-avocado lovers with this recipe.

The trick is to a good guacamole is leave large chunks of avocado; don’t mash them thoroughly and having a perfect balance of lime juice, red onion and salt is essential. If you like it hot, you can certainly add some diced jalapeño, some people also like to add diced tomato which is fine, but we like it just like this!

I posted this recipe a while back, but the photos needed some updating so I figured I’d re-post in time for the Superbowl.

Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board[1] in their honor. 

Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips[2], chicken fajitas[3], or even on a wrap in place of mayonnaise. Sometimes we even make guacamole turkey burgers, I’ll have to share the recipe when the weather warms up.

Guacamole
gordon-ramsay-recipe.com
Servings: 8  Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 112 • Fat: 10 g • Protein: 1.4 g • Carb: 6.5 g • Fiber: 4.5 g • Sugar: 0.3 g
Sodium: 5.6 mg (without salt)

Ingredients:

  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

Directions:

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time, a great tip to keep the guacamole from turning brown is by placing the pit in the bowl with the guacamole and cover.

Makes 2 cups.

References

  1. ^ Avocado Obsessed Pinterest board (pinterest.com)
  2. ^ baked plantain chips (weight-watchers-points-recipes.blogspot.com)
  3. ^ chicken fajitas (weight-watchers-points-recipes.blogspot.com)

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Open Faced Tuna Sandwich with Avocado

Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.

I grew up with avocados in my home way before they became popular here in the States, and squeeze them into my diet every chance I can. Avocados are a regular part of a South American diet, and my mom always served them along side a hearty bowl of hot soup or rice and beans.

Avocados are also good for you, loaded with heart-healthy fats and antioxidants. According to Bodybuilding.com[1], avocados are listed as one of the 15 Best Fat Burning Foods. I’d love to tell you I buy them for all those reasons, but quite frankly we just love them. In fact, I created an entire Pinterest Board[2] in it’s honor!

To make the tuna salad quickly, I throw all the vegetables in my chopper and pulse a few times. If I am eating one sandwich, I keep the rest refrigerated for the next day. Easy peasy!

Just under 250 calories and for those of you on Weight Watchers, 6 points plus.

Open Faced Tuna Sandwich with Avocado
gordon-ramsay-recipe.com
Servings: 3 • Serving Size: 1 sandwich • Old Pts: 5 pts • WW Points+: 6 pts
Calories: 247 • Fat: 8 g • Carb: 28 g • Fiber: 6 g • Protein: 18 g • Sugar: 3 g
Sodium: 384.5 mg (without salt)

Ingredients:

  • 5 oz can albacore tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1 tbsp red onion, minced
  • 1 tbsp Hellman’s Light mayonnaise (or greek yogurt)
  • 1 tsp red wine vinegar
  • salt and pepper, to taste
  • 3 slices multi-grain bread, toasted
  • 6 thin slices tomato
  • 3 romaine lettuce leaves
  • 1/2 medium haas avocado, thinly sliced
  • 0.5 oz alfalfa sprouts

Directions:

Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.

Place lettuce on toasted bread. Top with tomato, tuna, avocado and alfalfa sprouts.

References

  1. ^ Bodybuilding.com (bodybuilding.com)
  2. ^ Pinterest Board (pinterest.com)

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