Celebrate National Avocado Day With 10 Tasty Recipes

It’s National Avocado Day, and there’s no better way to celebrate than with an avocado-based feast for all to enjoy. While classic treats like avo-toast and guacamole are a must, I’ve got some unique recipes that present the avocado in nontraditional ways.

Check out the 10 easy and delicious dishes below to prepare for your avocado fiesta.

Cacao Avocado Pudding


  • 2 ripe avocados, pitted and the flesh scooped out
  • ⅓ cup coconut milk
  • ¼ cup maple syrup
  • Small handful spinach
  • 3 Tbsp raw cacao powder
  • 2 dates (chopped and pits removed)
  • 1 tsp vanilla extract
  • ⅛ tsp cinnamon
  • Pinch nutmeg
  • Pinch sea salt
  • 1 ½ Tbsp chia seeds
  • Optional: 1 tsp of calming Reishi or Ashwagandha powder
  • Toppings: chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon


  1. Place all the ingredients into a food processor, except for the chia seeds, and blend until everything is fully combined.
  2. Once combined, slowly pour the chia seeds into the food processor and pulse until they are mixed into the pudding.
  3. Scoop the mixture into a bowl and let it set in the fridge for 30 minutes.
  4. Once it has set, scoop mixture into 2 serving bowls and top with crushed pistachios, cacao nibs, cinnamon, sea salt and a square of your favourite cacao chocolate.
  5. This will keep in the fridge for up to two days.


  • 1 large avocado, medium ripening, scooped and sliced
  • 2 whole eggs, beaten
  • 1 cup of all purpose flour
  • 1 tbsp lemon pepper
  • 1 cup of canola oil
  • ½ sleeve of Premium saltine crackers, crumbled
  • salt, to taste
  • Dipping sauce (I used Remoulade)


  1. Start by running your knife around the avocado. Separate one half from the other, then whack the pit with your knife, give it a twist, and remove the pit.
  2. Run a small spoon between the skin and the avocado, and get each half of the avocado placed onto a cutting board.
  3. Slice each half in half. Then those in half. If they are thicker and you have big slices, then try slicing them in half again, lengthwise. Think french fries, only with avocado.
  4. Place the oil into a medium sized skillet, and let this come up to a medium heat, just enough time to begin preparing the fries.
  5. Now it’s time for the dredge.
  6. Season the flour with the lemon pepper and mix that around.
  7. Smash the saltine crackers in a sealable plastic bag. Dump those onto a plate.
  8. Take an avocado fry and toss in the flour, then move that into the egg mixture, and then place onto the crumbled crackers. Give a little shake.
  9. Gently place the avocado fries into the hot oil, and cook for a couple of minutes on each side until they are golden brown. These will not take long. Once golden, remove, and place them onto a plate lined with paper towel. Season immediately with a pinch or two of salt.
  10. Plate and serve with your favorite dipping sauce.
Avocado Margarita
  • 6 oz Ready made frozen margarita
  • 1 oz Freshly squeezed lime juice
  • 1/2 Medium avocado, scooped in small pieces
  • 1 oz sweet and sour


Blend for 10 seconds. Rim the glass with chile lime salt for a zesty kick.

Avocado Summer Rolls


  • Sauce
  • ¼ cup hoisin sauce
  • ¼ cup smooth natural peanut butter
  • 2 tablespoons water 
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili-garlic sauce
  • ½ teaspoon toasted sesame oil
  • Summer Rolls
  • 12 rice paper wrappers
  • 3 ounces thin rice noodles, prepared according        to package directions
  • 2 Persian (mini) cucumbers, thinly sliced
  • 1 small watermelon radish, thinly sliced
  • 1 medium ripe mango, thinly sliced
  • 2 scallions, thinly sliced
  • 1½ cups fresh mint leaves
  • 1½ cups fresh basil leaves
  • 2 medium ripe avocados, halved and sliced into 12 pieces each
  • 4 large leaves butter lettuce, torn into 3 pieces each


  • To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.
Avocado Mac & Cheese



  • 3/4 lb. pasta


  • 2 large avocados, peeled and pitted
  • 1 cup fresh cilantro, plus extra for garnish (optional)
  • 1 clove garlic
  • 2 Tbsp. lime juice
  • salt and pepper to taste


  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 1.5 cups milk
  • 1.5 cups shredded white cheddar cheese
  • salt and pepper to taste



  1. Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).


  1. Combine all avocado sauce ingredients in a food processor or blender.
  2. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.


  1. In a large saucepan, melt butter over medium-high heat.
  2. Whisk flour into the butter to form a roux and cook for 1 minute.
  3. Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
  4. Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
  5. Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
  6. Add pasta to sauce and toss until pasta is evenly coated.
  7. Top mac and cheese with fresh cilantro (optional) and serve immediately.
Avocado Basil Pesto


  • 3 cups fresh basil loosely packed
  • 2 avocados (2 cups)
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  • Salt to taste


  • Put all ingredients in a food processor and mix until smooth.
Keto Avocado Pops


  • 2 large ripe avocados, or 3 small/medium sized
  • 14 oz canned coconut milk, full-fat, well shaken
  • 3 Tablespoon honey, or agave syrup

Chocolate Topping:

  • 8 oz 70% dark chocolate, chopped
  • 1/2 cup coconut oil
  • 1/3 cup candied pecans, chopped, optional


  1. In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.

  2. Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.

  3. Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.

  4. Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.

  5. Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.
Avocado Banana Bread


  •  1/2 of a medium ripe avocado cubed
  •  1 large egg
  •  1 tsp vanilla extract
  •  2 large ripe bananas sliced
  •  1 cup all purpose flour
  •  1/4 cup unsweetened cocoa powder make sure to use regular and not dutch processed
  •  3/4 cup granulated white sugar
  •  1 tsp baking soda
  •  1 tsp cinnamon
  •  1/3 cup mini chocolate chips


  • Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
  • In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
  • Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.

  • Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving.
Chickpea Salad Stuffed Avocado


  • 2 ripe avocados, halved and pit removed
  • 14 ounce can chickpeas, drained and rinsed
  • 1/4 cup each fresh dill, parsley and chives
  • 3 scallions, cut in 1 inch pieces
  • 1 clove garlic
  • 1/2 lemon, zest and juice
  • 1/2 teaspoon ground mustard
  • 2 tablespoons ranch dressing
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste


  1. Prepare the avocados by scooping out approximately half the flesh from the center and placing it in a small bowl. Set aside
  2. Add the scooped out avocado, herbs, scallions, garlic and lemon zest to a food processor and pulse until everything has been small diced. Add in the chickpeas and ground mustard. Pulse a few more times until the chickpeas are incorporated and small diced but stop before the chickpeas become a hummus texture

  3. Transfer the mixture to a large bowl. Stir in the lemon juice, ranch dressing, mayonnaise, 1/4 teaspoon of salt and pepper. Taste and add more salt/pepper to taste
  4. Scoop the salad into the avocado halves and enjoy immediately
Spaghetti With Spinach-Avocado Sauce


  • 8 ounces uncooked whole-grain spaghetti
  • 1 cup baby spinach leaves
  • 1/4 cup rinsed and drained unsalted cannellini beans
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • 1 ripe peeled avocado
  • 1/4 cup chopped tomato
  • 2 tablespoons sliced almonds, toasted


Step 1

Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

Step 2

Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.



Today’s video is about yummy sweet treat’s to try & enjoy. To create new dishes and try them. Some of them can be challenging in creative. I hope you like this video up some of them that I have created if you do have any questions to a particular treat that I created drop the question down below and I’ll be glad to answer it for you. XOXOXO


Today’s video is about is that I have created at home so are healthy and not so healthy, but very yummy dishes to try. If there’s any particular dish that you have questions on please drop the question down below I don’t be glad to answer that for you.

Christmas Dinner 2019 & Recipes / ByJenniferlynn

Today’s Video is on prepping for Christmas Dinner 2018 I prepared a ham dinner, with veggies and side, with desserts. All the recipes of mine are at the end of the video. It is a simply dinner just for small group of family. Very tasty and enjoyable. If you do try some of the recipes please let me know down below how you liked them. Let me know how you prepared your Christmas dinner, I would love new ideas.

13 Meal-Prep Hacks to Save Time in the Kitchen

We’ve all done it: stared at the fridge for a full five minutes, but then ordered pizza. “Waiting until the last minute to choose what we are eating can lead to poor choices because we really can’t make sound decisions when we are running from one place to the next and don’t have the tools to create a healthy choice.”
But if you do the cooking in advance, you’ll not only eat healthier, you’ll also save time and money, an approach to home cooking that allows you to make 15 different meals in two hours. Ready to take a stab at meal prep? Start with these 13 easy tips.

1 Cook once a week.

Pick one day a week and do the bulk — if not all — of your shopping and cooking. It might sound like a big time commitment, but doing everything at once means you only have to preheat the oven once, chop your meats and veggies once and clean your kitchen once. For instance, chopping all the ingredients for one meal takes about 10 minutes. However, chopping all your ingredients for 15 meals at once takes about 40 minutes. That’s a huge time saver! However, resist the temptation to cook two, three or four weeks in advance. Most cooked meals tend to stay fresh in your fridge for about a week.


2 Keep it simple.

“Try recipes that are practical, easy to follow and have familiar ingredients.” After all, you’re trying to simplify your life, not master the fine art of sushi rolling. “Make sure that you stay within your range of comfort”. “Start with recipes that only have a few steps and a few ingredients that you love.” Once you start to feel more confident in your abilities, try rotating in a slightly more complicated dish from time to time. It’ll help you expand your skill set and enjoy new recipes without adding a ton of stress.

3 Consider each food’s timeline.

Some foods are a bit more sensitive to the passing of time than are others. Berries and greens like spinach and arugula, for instance: They get mushy fast. So, it’s typically best to eat them earlier in the week. Also, if you’re prepping salads, they’ll stay crisp longer if you store any dressings and oils in a separate container. Also note that kale holds up better than thinner salad greens. When you’re ready to dig in, just drizzle and eat. Also, while you might like avocado in your salad or sliced apples for a snack, you should hold off slicing and dicing them until you’re ready to eat them.

4 Fill your freezer.

Even with meal prep as plan A, life happens. From time to time, you’ll run out of prepped food in your fridge. That’s when it’s handy to have a half-dozen prepped meals stored in your freezer. “Most meats that are already cooked can last in the freezer from two to six months. Soups also store well in the freezer, and you can split them into single servings to store for up to three months.” So grab a permanent marker and write eat-by dates on them. If you don’t want to write directly on your Tupperware, you can put the containers in freezer bags and then write the dates on them.

5 Use the slow cooker.

Whether you have a crazy schedule, don’t have much faith in your cooking abilities or just love juicy, flavor-packed dishes, slow cookers are amazing. Don’t have one? It’s time to invest. While small 2.5-quart slow cookers are good options for people who are tight on cabinet space, seven-quart ones can cook upwards of 10 meals at once. All you have to do is plug in the cooker, throw in some chopped veggies, meat, spices and liquid and walk away. Most recipes call for slow-cooking the ingredients between four and eight hours — meaning you can cook your meals while you’re out running errands, at work or even asleep.

6 Don’t dismiss frozen produce.

Bags of frozen broccoli and blueberries aren’t just convenient, they’re surprisingly nutritious. The vast majority of frozen produce is higher in antioxidants and other nutrients than is fresh produce. For instance, in the study, frozen carrots were found to have about three times the lutein and twice the beta-carotene, as well as greater levels of vitamin C and polyphenols, compared with their fresh counterparts. “They are picked at their peak of freshness and flash frozen so they don’t lose nutrition during transport from farm to store”.

7 Go ahead, repeat meals.

So what if meal prepping means you eat four Greek yogurt parfaits in a week? “It isn’t a bad thing to repeat meals, especially if it helps keep you on track and you enjoy the food you’re eating.” After all, making a big batch of a dish and dividing it up to eat throughout the week is a simple time-saver. However, to keep yourself from getting bored, you might want to mix up what meals you repeat each week. For instance, one week you may want to make a huge batch of quinoa salad and another week an enormous pot of turkey chili.

8 Don’t forget snacks!

Just because it’s called “meal” prep doesn’t mean you should only prep full-blown entrees. It can help to plan out snacks too. After all, some of the worst dietary decisions happen at work while stressed and hungry. By stocking your desk drawer with a week’s worth of snacks in single-serving containers, you can help fight the temptations.
Crackers, almonds and dried fruit are all great, nonperishable options. But resist the temptation to buy single-serving snack packs. Bite per bite, they cost more than regular-size boxes, and just because they come in 100-calorie packs doesn’t mean they’re healthy. If you have an office fridge — and trust your co-workers not to steal your food — you can also bring in perishable snacks like yogurt, cheese, baby carrots and bell pepper slices.

9 Use ingredients in multiple recipes.

For cooking newbies, shopping for exact recipes can prove helpful. But for those who are prepared to take some creative license with their food, looking for ingredients you can use in a variety of dishes can save you time and money. For example, if you buy a whole bunch of tomatoes, cook them and divide them up to use in pastas, wraps and salads. You can save on cooking time and keep from throwing away your money. “Go into the store knowing how many servings of proteins, grains and vegetables you need”. When you get home, get creative to use up everything you’ve purchased.

10 Form an assembly line.

Rather than prepping and cooking each meal individually, focus on cooking everything all at once — just do it in stages. After all, pretty much every ingredient will require some combination of washing, chopping, seasoning and cooking. So as soon as you get home from the grocery store, rinse every ingredient that needs it, and then get slicing, dicing and chopping. Next, fire up all four of your stove’s burners and use both of your oven racks to cook up to six ingredients at once. If you have more than six ingredients to cook, just rotate them in once the other ones are done. Then, all you have to do is mix and match to make your dishes.

11 Spice it up!

When you’re eating chicken three days in a row, spices are vital to beating taste-bud boredom, who uses one or more of the following in each of his meals: salt, pepper, onion, garlic and olive oil. They’re among the world’s most versatile flavoring agents and create a tasty palate for adding more herbs and spices.
A sprinkle of basil in one dish and a dash of curry in another can make two seemingly similar chicken-and-onion dishes taste wildly different. Bonus: Herbs and spices are full of health-boosting antioxidants and are great for adding flavor to meals without increasing your sodium intake. Take a stroll down the spice aisle and stock up.

12 Upgrade your kitchen tools.

Seasoned meal preppers can benefit from investing in the right tools. For instance, think about your pots and pans: Can you fit them all on your stove at the same time? If so, you can cook more food in less time.
I also recommends storing your pantry’s oils and vinegars in labeled spray and squeeze bottles for easy and lightning-fast handling. (Plus, you’re less likely to overuse calorie-dense oils if you’re spraying them rather than pouring them out of a bottle.) Resealable plastic containers can also come in handy when storing grains like rice, quinoa and couscous. On each lid, write any pertinent cooking instructions. It’s so much easier than dealing with boxes, bags and clothespins.

13 Organize your fridge.

Pack your fridge with completed meals to eat throughout week. To make it even easier, I recommend dedicating each shelf in your fridge for a different meal: breakfast, lunch and dinner. If you want to take some thought out of the whole “What lunch should I bring to work today?” conundrum, consider labeling each meal with the date you plan to eat it. That way you can eat from the front of your fridge to the back. Plus, if you plan when you’ll eat each meal, you can make sure that each days’ proteins, grains, fruits and veggies are varied.

What Do YOU Think?

Do you currently meal prep? If so, how has it helped you eat healthier? Has it eased your cooking stress? Which of these tips are the most helpful for you? Do you have any tips to add? Leave a comment below and let me know!

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The One Simple Change That Cut My Meal Prep Time in Half

Making lunches for the week just got easier.
Packing lunch is a popular resolution for a reason: It feels like such a considerable effort, worthy of goal setting. But while I’ll admit it requires some advanced planning and a fair amount of self-control (your co-worker’s grilled cheese will always be appealing), I’ve learned that meal-prepping doesn’t have to be stressful or time consuming.
I used to think packing lunch mandated making a week’s worth of lunches over the weekend. In addition to cooking Sunday night dinner, I would prepare a separate big-batch dish for lunches. I would stress about how to store everything and whether it would keep all week—and by the time Wednesday rolled around, I craved variety. Clearly, I needed to make a change.
With the start of the new year, I decided to participate in Epicurious’ #Cook90 Challenge, cooking 3 meals a day for the month of January. It took less than one week for the project to shed light on my biggest meal-prepping misstep: I had never before taken advantage of leftovers. When I began bringing my leftovers for lunch, it cut my prep time down considerably.
For example, when I made shrimp with a stew-y mixture of tomatoes, white beans and pesto for dinner, I packed the stew for lunch and swapped the shrimp for a whole-wheat pita. The next night, I stuffed roasted sweet potatoes with curried mushrooms and herby yogurt, then packed a second sweet potato with cooked grains and leftover pesto (from the shrimp) for lunch. One night, I topped tempeh chilaquiles with a fried egg, then opted for an (easier-to-pack) avocado the next day. Sometimes, I don’t change a single thing. A slice of strata and a side of kale salad necessitated no add-ins or substitutions.
My advice is this: Use your time on Sunday to buy groceries for a week of homemade dinners, and to prep a few easy staples, such as a batch of grains, a few hard boiled eggs, and jar of vinaigrette. Then, as you cook dinner during the week, intentionally make enough to have leftovers for lunch. That way, even on days you order carry-out or eat at a restaurant, you will have set yourself up with enough basics in your fridge to make a quick grain bowl or salad for lunch.

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Breakdown 1800 Calorie Diet Nutritional


If you’re working to maintain your weight or lose weight, having a daily calorie goal and tracking calories throughout the day can help you reach and sustain your desired weight. Eating a healthy, balanced diet ensures you’re getting plenty of nutrients to meet your daily needs while dieting. You’ll need to eat fewer calories than your body burns in a day to lose weight. In addition to restricting your calorie intake, regular exercise helps you attain your goal weight.

Healthy Carbohydrates

According to ChooseMyPlate.gov, you should eat about 6 ounces of grains on an 1,800-calorie-per-day diet. Grains provide healthy, complex carbohydrates needed to supply you with energy. Make at least 3 ounces of the total whole-grain foods, such as whole wheat bread, brown rice, quinoa or oats. These minimally processed grains provide more fiber and nutrients per serving than processed, or refined, carbohydrates such as white bread, regular pasta and white rice. Whole grains are also good sources of essential B vitamins, vitamin E, antioxidants and minerals.


Fruits and Vegetables


Aim for at least 2.5 cups of vegetables and 1.5 cups of fruit on an 1,800 calorie diet. Eating a variety of fruits and vegetables in different colors throughout the day and week helps you get a diversity of nutrients. Fruits and vegetables are low in calories but high in volume. So they help you feel full while watching your calorie intake. They’re also a good source of fiber, vitamins and minerals. Antioxidants called phytochemicals, or plant chemicals, contained in fruits and vegetables may even reduce your risk of developing certain chronic diseases, such as heart disease, high blood pressure and cancer.


Calcium-Rich Foods


Calcium-rich foods are another important component of a healthy diet. You should get the equivalent of 3 cups of low-fat dairy on an 1,800-calorie diet. These servings can come from drinking milk or eating cheese, yogurt or calcium-fortified foods. If you’re lactose-intolerant or allergic to milk, use dairy-free calcium-fortified foods such as soy milk, almond milk, rice milk, soy yogurt and tofu. You need calcium to maintain strong bones and reduce your risk of developing osteoporosis. These calcium-rich foods also supply you with essential vitamin D and potassium.


Lean Proteins


Your body relies on dietary protein to build and maintain healthy cells, muscles, skin, organs and other body tissues. It’s also essential for most body fluids and proper digestion. Aim for 5 ounces of protein-rich food per day on an 1,800-calorie diet. That amount should equate to roughly 0.8 grams of protein per kilogram of your body weight per day, per the Institute of Medicine recommendations. Choose lean proteins whenever possible to limit your intake of saturated fat and calories. Good options include boneless skinless chicken breast, fish, beans, peas and nuts.


Fats, Sugars and Sodium


ChooseMyPlate.gov notes you should also limit oil use to 5 teaspoons per day and added fat and sugar intake to less than 160 calories per day. Use liquid vegetable oils, such as olive oil, canola oil or safflower oil, as opposed to butter, lard or shortening, in order to reduce saturated fat intake. Limiting saturated fat intake prevents high cholesterol and heart disease. Sodium should also be restricted to 2,300 milligrams per day to maintain a healthy blood pressure.







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