My Avocado Obsession
Growing up, I would enjoy sharing an avocado with my mom or dad, eating it right out of the skin with just a dash or two of salt. However, it was not until more recently when I discovered the true versatility of this superfood and my obsession was spawned. I have incorporated avocado into a number of the dishes I have made, from salads, to pasta sauce, and even desserts! Not only are avocados extremely healthy fruits, they can be used in almost any dish and add an amazing creaminess as well. Why use heavy cream when you can use a raw avocado instead! Here are several of the avocado-based recipes that I have made and my notes on their success as well. In my mind, you really can use avocado for anything and everything!
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The first recipe I am going to share is the one that I have made most recently. I was actually amazed with how delicious this dessert turned out. You'd never guess that there is NO added sugar! All of the sweetness in the dessert comes from the added raw honey. But, if you are eating Paleo and are searching for a chocolatey and sweet tasting dessert, them this chocolate mousse is the perfect solution! I mixed everything in my food processor while dinner was finishing cooking, then placed it in the freezer while we ate (about 15 minutes). This chilled it to the perfect temperature for serving.
Spiced Avocado Chocolate Mousse
Adapted from Flavor Fiesta
Ingredients (For 2 servings)
1 Avocado
2 Tablespoons + 1 teaspoon raw unsweetened cacao powder
2 Tablespoons raw honey
2-3 Tablespoons unsweetened almond milk (or any nut milk of your choice)
1 Big pinch of chili powder
1/8 teaspoon cinnamon powder
Directions
1) Remove the flesh and pit from the avocado and place into a food processor or blender.
2) Add in the cocoa powder, honey, chili powder, cinnamon, and almond milk.
3) Blend until smooth and desired consistency is met. If needed, feel free to add additional almond milk, honey, or spices depending on preference for consistency and taste.
4) Chill in the freezer for 10- 15 minutes. Serve and enjoy!
Sticking with the avocado dessert theme, next up is avocado frozen yogurt with chocolate bits! Again, this dessert very pleasantly surprised me. I had come across several recipes for avocado ice cream/frozen yogurt and was intrigued enough to test it out for myself (although I have to admit I was extremely skeptical as well). The finished product was AMAZING! The frozen yogurt was super creamy and the avocado flavor was able to still shine, but in a sweeter way than if you were eating an avocado plain. The chocolate bits also really added to the flavor in this dessert as well. Enjoy it with a glass of Cupcake Vineyards Red Velvet wine for a perfect dessert combination!
*I also have plans to adjust this recipe to make it Paleo friendly. Hopefully I will be posting my recipe for that soon!
Avocado Frozen Yogurt with Chocolate Bits
Adapted from Notes From My Food Diary
Ingredients
2 cups 1% milk
1/2 cup sugar
1/2 teaspoon vanilla extract
4 large egg yolks
1 cup plain Greek yogurt (I used 2% Fage)
2 medium ripe avocados, peeled and pitted
1/2 Tablespoon lime juice
1/3 cup bittersweet chocolate (60-70% cacao), roughly chopped
Directions
1) Heat milk and sugar in a medium saucepan over medium heat until the mixture just begins to boil.
*While milk and sugar are heating, set up an ice bath by filling a large bowl about halfway with ice and cold water. Place a small metal bowl over the ice and place a strainer on top of the metal bowl.
2) Stir in the vanilla extract.
3) Place egg yolks in a medium bowl and lightly beat with a fork or whisk.
4) Ladle about a 1/2 cup of the heated milk mixture into the egg yolks and whisk in order to prevent curdling.
5) Pour this mixture back into the saucepan with the rest of the heated milk, whisking continuously.
6) Cook over low-medium heat until the mixture is thick enough to cover the back of a wooden spoon, approximately 5-8 minutes.
7) Pour the mixture from the saucepan over the strainer into the small metal bowl.
8) Stir in the yogurt and whisk together over the ice bath until the mixture has cooled completely.
9) Place the avocado meat, lemon juice, and about 1/2-1 cup of the cooled custard mixture into a food processor or blender and process until well combined.
10) Pour the avocado mixture into the bowl with the rest of the custard and stir together until thick and creamy.
11) Freeze the custard in an ice cream maker according to manufacturer directions. Pour in the chopped chocolate bits with approximately 5 minutes left.
12) Transfer the frozen yogurt to a freezer-safe container and freeze until solid, about 2-3 hours.
Now, on to the savory dishes! First up: Creamy avocado pasta. The lemon that is mixed in with the avocado for the sauce really brought the flavors together. This dish is perfect if you are wanting to create a quick and healthy dinner. Feel free to top it with whatever additional vegetables you would like! I would suggest cherry tomatoes to add some nice color to the dish.
Creamy Avocado Pasta
Adapted from Food4Tots
Ingredients
1 Medium ripe avocado, peeled and pitted
1 clove of garlic, roughly chopped
3 teaspoons lemon juice
Black pepper, to taste
2.5 Tablespoons extra virgin olive oil
1/4 cup chopped cilantro (Or basil, depending on your own preference)
160 g Pasta of your choice (Use Gluten Free noodles if you are following that diet, or spaghetti squash for Paleo!)
Vegetables for garnishing, such as chopped cherry tomatoes
Directions
1) Put water in a large pot and bring to boil.
2) Add pasta and cook until al dente, about 8-10 minutes (check the directions on the pasta box to ensure the correct length of time, especially if using gluten free noodles).
3) Place the avocado, garlic, lemon juice, olive oil, and cilantro into a food processor or blender and process until smooth.
4) Pour sauce over pasta and toss until well combined. Add in any additional vegetables and black pepper at this time as well.
For this bruschetta recipe, I chose to serve it on top of chicken instead of on bread. The flavor in the bruschetta was excellent, so whichever way you decide to use it should work just as well.
Avocado Bruschetta
Adapted from My.Recipes
Ingredients (To top 3 chicken breasts)
1 Avocado, cubed
1 Tomato, diced
1 Green onion, chopped
1 Tablespoon lime juice
1/2 Tablespoon white wine vinegar
1/2 Tablespoon olive oil
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/8 cup fresh cilantro, chopped
Directions
1) Combine all ingredients in a bowl and toss gently to combine.
2) Spoon on top of cooked boneless, skinless, chicken breasts.
3) Sprinkle with cilantro before serving.
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The first recipe I am going to share is the one that I have made most recently. I was actually amazed with how delicious this dessert turned out. You'd never guess that there is NO added sugar! All of the sweetness in the dessert comes from the added raw honey. But, if you are eating Paleo and are searching for a chocolatey and sweet tasting dessert, them this chocolate mousse is the perfect solution! I mixed everything in my food processor while dinner was finishing cooking, then placed it in the freezer while we ate (about 15 minutes). This chilled it to the perfect temperature for serving.
Spiced Avocado Chocolate Mousse
Adapted from Flavor Fiesta
Ingredients (For 2 servings)
1 Avocado
2 Tablespoons + 1 teaspoon raw unsweetened cacao powder
2 Tablespoons raw honey
2-3 Tablespoons unsweetened almond milk (or any nut milk of your choice)
1 Big pinch of chili powder
1/8 teaspoon cinnamon powder
Directions
1) Remove the flesh and pit from the avocado and place into a food processor or blender.
2) Add in the cocoa powder, honey, chili powder, cinnamon, and almond milk.
3) Blend until smooth and desired consistency is met. If needed, feel free to add additional almond milk, honey, or spices depending on preference for consistency and taste.
4) Chill in the freezer for 10- 15 minutes. Serve and enjoy!
Sticking with the avocado dessert theme, next up is avocado frozen yogurt with chocolate bits! Again, this dessert very pleasantly surprised me. I had come across several recipes for avocado ice cream/frozen yogurt and was intrigued enough to test it out for myself (although I have to admit I was extremely skeptical as well). The finished product was AMAZING! The frozen yogurt was super creamy and the avocado flavor was able to still shine, but in a sweeter way than if you were eating an avocado plain. The chocolate bits also really added to the flavor in this dessert as well. Enjoy it with a glass of Cupcake Vineyards Red Velvet wine for a perfect dessert combination!
*I also have plans to adjust this recipe to make it Paleo friendly. Hopefully I will be posting my recipe for that soon!
Avocado Frozen Yogurt with Chocolate Bits
Adapted from Notes From My Food Diary
Ingredients
2 cups 1% milk
1/2 cup sugar
1/2 teaspoon vanilla extract
4 large egg yolks
1 cup plain Greek yogurt (I used 2% Fage)
2 medium ripe avocados, peeled and pitted
1/2 Tablespoon lime juice
1/3 cup bittersweet chocolate (60-70% cacao), roughly chopped
Directions
1) Heat milk and sugar in a medium saucepan over medium heat until the mixture just begins to boil.
*While milk and sugar are heating, set up an ice bath by filling a large bowl about halfway with ice and cold water. Place a small metal bowl over the ice and place a strainer on top of the metal bowl.
2) Stir in the vanilla extract.
3) Place egg yolks in a medium bowl and lightly beat with a fork or whisk.
4) Ladle about a 1/2 cup of the heated milk mixture into the egg yolks and whisk in order to prevent curdling.
5) Pour this mixture back into the saucepan with the rest of the heated milk, whisking continuously.
6) Cook over low-medium heat until the mixture is thick enough to cover the back of a wooden spoon, approximately 5-8 minutes.
7) Pour the mixture from the saucepan over the strainer into the small metal bowl.
8) Stir in the yogurt and whisk together over the ice bath until the mixture has cooled completely.
9) Place the avocado meat, lemon juice, and about 1/2-1 cup of the cooled custard mixture into a food processor or blender and process until well combined.
10) Pour the avocado mixture into the bowl with the rest of the custard and stir together until thick and creamy.
11) Freeze the custard in an ice cream maker according to manufacturer directions. Pour in the chopped chocolate bits with approximately 5 minutes left.
12) Transfer the frozen yogurt to a freezer-safe container and freeze until solid, about 2-3 hours.
Now, on to the savory dishes! First up: Creamy avocado pasta. The lemon that is mixed in with the avocado for the sauce really brought the flavors together. This dish is perfect if you are wanting to create a quick and healthy dinner. Feel free to top it with whatever additional vegetables you would like! I would suggest cherry tomatoes to add some nice color to the dish.
Creamy Avocado Pasta
Adapted from Food4Tots
Ingredients
1 Medium ripe avocado, peeled and pitted
1 clove of garlic, roughly chopped
3 teaspoons lemon juice
Black pepper, to taste
2.5 Tablespoons extra virgin olive oil
1/4 cup chopped cilantro (Or basil, depending on your own preference)
160 g Pasta of your choice (Use Gluten Free noodles if you are following that diet, or spaghetti squash for Paleo!)
Vegetables for garnishing, such as chopped cherry tomatoes
Directions
1) Put water in a large pot and bring to boil.
2) Add pasta and cook until al dente, about 8-10 minutes (check the directions on the pasta box to ensure the correct length of time, especially if using gluten free noodles).
3) Place the avocado, garlic, lemon juice, olive oil, and cilantro into a food processor or blender and process until smooth.
4) Pour sauce over pasta and toss until well combined. Add in any additional vegetables and black pepper at this time as well.
For this bruschetta recipe, I chose to serve it on top of chicken instead of on bread. The flavor in the bruschetta was excellent, so whichever way you decide to use it should work just as well.
Avocado Bruschetta
Adapted from My.Recipes
Ingredients (To top 3 chicken breasts)
1 Avocado, cubed
1 Tomato, diced
1 Green onion, chopped
1 Tablespoon lime juice
1/2 Tablespoon white wine vinegar
1/2 Tablespoon olive oil
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/8 cup fresh cilantro, chopped
Directions
1) Combine all ingredients in a bowl and toss gently to combine.
2) Spoon on top of cooked boneless, skinless, chicken breasts.
3) Sprinkle with cilantro before serving.
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