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A healthy meal doesn’t need to be complex or time-consuming. This simple combination of toast topped with mashed avocado that’s seasoned with salsa, fresh sliced tomato, and topped with a poached egg tastes extravagant. With its generous layer of creamy avocado, it’s the perfect breakfast, brunch, or even light dinner that’s big on taste and goodness to fill you up when your stomach is grumbling away.
here’s a breakfast, brunch or dinner idea, only one of the many of my late blooming ways to use avocado in cooking. It’s a simple, delicious option to make you feel like you’re eating amongst the elite at an upscale restaurant in – well, you name the place.
Okay, okay, you’re most likely right. I will undeniably fess up to the fact that it’s more than likely true.
After years of contemplation since first being told about this by my college academic counselor. I believe I’d have to agree that I may be, probably am, a late bloomer in life.
But who knew it would be the avocado that would point to my late-blooming propensities?[read more=”Click here to Read More” less=”Read Less”] Humm… I believe that I was somewhere around nineteen-years-old when the awareness of the avocado entered my life and regular diet. And, I’m pretty sure that I’d eaten them before then, most likely as an ingredient mashed and incorporated into guacamole. I remember loving guacamole dip from my earlier Tucson, Arizona days. But honestly, I never really had put two and two together and realized that there was a fruit behind the creamy dip.
It was my soon-to-be brother-in-law, who’d come home to Michigan for a visit, who was responsible for introducing the “alligator pear,” which is descriptive because it tends to be shaped like a pear and has green, bumpy skin… like an alligator; to me.
The eldest brother of my husband had brought fresh Hass avocados from sunny southern California as a treat to share with the family during his visit. Can I say he had me with avocado?
OMG!!! I was in love! No, no, not with my soon to be brother-in-law but with this newly discovered creamy yellow-green fleshy fruit!
How many ways can I say that I craved it?
Craving the fruit and affording it was two different monsters. The northern lower peninsula of Michigan, at least in the late 1970’s, was not known for affordable varieties of fruits and vegetables especially during months from September through June.
Avocados became a special treat. When I was lucky enough to have and eat them they garnished salads or were mashed as an ingredient in guacamole and that was pretty much it.
In the early 1980s, my love-affair with avocados renewed when our young family relocated for a year in Long Beach, California where the avocado was plentiful, found at all the grocers, and much easier on our pocketbook!
While we ate the fruit more often during that period of living, the culinary possibilities of avocado eluded my kitchen repertoire.
It wasn’t until years later after coming to central Wisconsin that I came into a full appreciation of avocados, their nutrient value, and their ability to be added to all sorts of dishes due to their great flavor and rich texture.
With their beneficial effects on health and nutrition, the avocado is a positive nutrient booster to include in your family’s diet. Naturally, gluten-free, sodium, sugar, and cholesterol free, and a great source of dietary fiber that tastes great; I truly will tell you that my love for the avocado has grown deeper and stronger over the years.
The Dietary Guidelines for Americans, 2015-2020 recommends that Americans focus on a variety of nutrient-dense foods and increase their intake of dietary fiber that occurs naturally in foods. Doing this is believed to help in reducing the risk of cardiovascular disease, obesity, and type 2 diabetes.
In a nutshell, nutrient-dense foods are those that provide substantial amounts of vitamins, minerals and other nutrients with relatively few calories. Avocados fit that bill perfectly. According to the California Avocado Commission, just one-third of a medium avocado (50g) has 80 calories and contributes nearly 20 vitamins and minerals.
You can Google, like I’ve done, to read 21,900,000 results about the health benefits of Avocado so I won’t go any further into it here. What I will say is that avocado is most definitely a fruit that will be gracing my recipes for years to come.
So, here’s a breakfast, brunch or dinner idea, only one of the many of my late blooming ways to use avocado in cooking. It’s a simple, delicious option to make you feel like you’re eating amongst the elite at an upscale restaurant in – well, you name the place.[/read]What I can assure you is that these days it won’t set you back more than a buck or two in most parts of the country, that and a few minutes of prep time before you can enjoy eating it at your table.
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Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com
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A TIDBIT OR TWO ABOUT KYMBERLEY:
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I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
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