July 06, 2013
Avocados from Mexico
As I have written about here on The Nutritionist Reviews before, I love avocados. I love putting them on sandwiches, in soups and of course guacamole is amazing. Some new-to-me uses for avocados that I have been seeing around the internet is putting avocado in smoothies and having avocado toast where you spread the avocado over a piece of whole grain bread.
My favorite use for avocados besides guacamole is a chipotle soup recipe. It incorporates chicken broth, chipotle seasoning, shredded chicken, green onions and chunks of fresh avocado. It is delicious and a family favorite.
As a registered dietitian, I love the health benefits of avocados. They are a good source of fiber, potassium, vitamin E, folic acid and B-vitamins. They are a good source of monounsaturated fats which can help to lower cholesterol when used in place of saturated fats.
My husband's family is Mexican and loves guacamole. For every family party, they make a huge bowl of it. They like it spicy with small chunks of fresh jalapeno in it. My husband Troy could literally eat guacamole, chips and salsa every single night. He loves it!
The site Avocados from Mexico Community has many great features to help you learn more about avocados. My favorite feature is all of the recipes that they have. They have breakfasts, desserts, appetizers and meals all featuring avocados. The site also has many great features including a store, downloads and a blog.
Here are a couple of recipes that caught my eye:
Again, avocados are versatile in many different types of recipes. They are full of important vitamins and minerals along with healthy monounsaturated fats. Watch portion sizes as avocados are pretty high in calories.
I participated in a campaign on behalf of Mom Central Consulting for Avocados from Mexico. I received a promotional item as a thank you for participating.
My favorite use for avocados besides guacamole is a chipotle soup recipe. It incorporates chicken broth, chipotle seasoning, shredded chicken, green onions and chunks of fresh avocado. It is delicious and a family favorite.As a registered dietitian, I love the health benefits of avocados. They are a good source of fiber, potassium, vitamin E, folic acid and B-vitamins. They are a good source of monounsaturated fats which can help to lower cholesterol when used in place of saturated fats.
My husband's family is Mexican and loves guacamole. For every family party, they make a huge bowl of it. They like it spicy with small chunks of fresh jalapeno in it. My husband Troy could literally eat guacamole, chips and salsa every single night. He loves it!
The site Avocados from Mexico Community has many great features to help you learn more about avocados. My favorite feature is all of the recipes that they have. They have breakfasts, desserts, appetizers and meals all featuring avocados. The site also has many great features including a store, downloads and a blog.
Here are a couple of recipes that caught my eye:
Vegetarian Blue Corn Nachos with Homemade Guacamole
Avocado Pesto
Again, avocados are versatile in many different types of recipes. They are full of important vitamins and minerals along with healthy monounsaturated fats. Watch portion sizes as avocados are pretty high in calories.
What is your favorite way to eat avocados?
Do you have any family favorite recipes using avocados?
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Gahhh I love avocados! I eat them every day! :) happy weekend pretty girl!
ReplyDeleteMe too! They are so versatile.
DeleteI add avocados to a couple of my smoothie recipes makes a big difference especially in my version of the Doctor Oz green smoothie.
ReplyDeleteThat's a great idea.
DeleteI notice they have two Avocado Pesto dishes (one using Spinach - which I also love!) and I wondered if you'd tried either of them yet. They sound fabulous - and I know both recipes stress the importance of eating IMMEDIATELY - but I'm still a little concerned about the color browning immediately too!
ReplyDeleteWhat do you think? And do you have any recommendations for how to either slow or otherwise mitigate (hide) this problem? Thanks.
P.S. Can't wait to try your soup recipe!
Jessterlyn(at)aol(dot)com
I would definitely eat immediately. It should be fine for the whole day but after that probably not. Adding lemon juice can slow the browning process a bit too. I wonder if you could freeze it to stop the browning and then defrost and eat that day? Not sure.
Delete