Hi Impractical Composition readers! MacKensie from One to Nothin’ here. Alyssa and I share a love of eating, so when delicious food meets healthy bods, count us in.
As a kid I thought avocados were gross. Like, guacamole-looks-like-boogers-please-get-it-off-my-plate kind of gross. I don’t think it was until sophomore year of college when I tried my sister’s guacamole recipe that I realized avocados might not be all bad. Of course my domestically challenged self attempted to recreate this miracle guac recipe and promptly bought severely underipe avocados and continued to cut, mash and feel perplexed as I waited for this rock-hard green stuff to transform into the creamy goodness it should’ve been. Clearly that batch was a failure for the books (luckily I didn’t blog back then..), but I’ve come a long way since.
Now avocados are hands-down one of my favorite foods, and I don’t even need to tell you how great they are for you, so I’ll just get to the point. Here are some of my favorite ways to incorporate avocados into my life.
First preheat the oven to 400 degrees, then spray a muffin tin with olive oil and layer thinly sliced turkey, a spoonful of salsa, avocado slices and top with a raw egg. Bake for about 10 minutes or until the egg is cooked to your liking. Top with a little salt, pepper and sliced green onions and enjoy!
Mash up half an avocado, dissolve one teaspoon of honey (or agave nectar to make it vegan) in 2 tablespoons of warm water, combine and apply to face. Leave for 10 minutes and wash off for smooth, moisturized skin.
Whenever I want to add some green to my plate and don’t feel like doing a lot of cutting and prepping, I simply cut open an avocado, squeeze some lemon juice over and add a little bit of salt and cayenne pepper. It’s the perfect combination of creamy, sour and spicy. A perfect side.
The creamy texture of avocados makes them perfect for dessert too. Combine half an avocado, 5 strawberries (washed and cut), 1 tablespoon cacao powder, 2 tablespoons agave nectar (or more to taste) and about a tablespoon of milk of choice (I used Lactaid milk, but almond, soy or coconut would be perfect) in a blender. Once smooth, refrigerate for a few hours or overnight depending on how thick you’d like it to be and chow down.
I found this recipe here. Combine one avocado, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender for a perfect creamy and dairy-free salad dressing.
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