Love One Today: Hass Avocados @HassAvocados #LoveOneToday #Ad

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My family came into town to visit and we all love salads and one of our favorite things to have in a salad is an avocado. Knowing that I had three extra people that like avocados I ran to the grocery store and purchased about six of them. I was lucky because the Hass Avocados were on sale at Costco and they were ripe and ready to eat. Did you know that one-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins, minerals and phytonutrients, making it a good choice to help meet nutrient needs. Although phytonutrients are not essential, they may promote human health.

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I love them because they are good in salads, on sandwiches and used to make guacamole. They are also perfect for making sandwich spreads to use in place of mayonnaise. I mean they are much healthier as a condiment than mayo and because they have the smooth texture they are one of the first foods a baby can eat. What I am saying is Avocados are like a super food. Avocados contain naturally good monounsaturated fat a GOOD Fat and your body needs good fat. Good fat in avocado can replace saturated fat. Fresh avocados are cholesterol and sodium free, making them a satisfying and enjoyable snack. I LOVE TO EAT THEM. Each one-ounce (one-fifth of a medium avocado) serving contains:

8% DV fiber 1 oz. serving
4% DV potassium per 1 oz. serving (one-fifth of a medium avocado)
2% DV iron per 1 oz. serving
81 mcg lutein & zeaxanthin
Less than 1 gram sugar

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Have you seen enough information yet to convince you to have an avocado today?

If not I have more, Avocados act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients, such as alpha- and beta-carotene and lutein, from foods that are eaten with the fruit. Avocados are a nutrient-dense, versatile fruit that can be eaten alone or used in a variety of tasty recipes from soups to salads to smoothies all of which fit into a sensible eating plan. We actually have quite a few avocado recipes here at MomStart. Feel free to try one.

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Watch this video here:

 

 

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Hass Avocado Board Website – www.LoveOneToday.com

Hass Avocado Board Facebook Page – https://www.facebook.com/hassavocados

Hass Avocado Board Twitter Account – @HassAvocados #LoveOneToday

· Additional nutrient information about them  found here

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Avocado Chicken Salad Sandwich Recipe

My husband and I love to have chicken salad sandwiches and I’m always trying to make it in a new way. I had some tomato bread from Panera, which is my favorite by the way, and some avocados. I was in the mood for chicken salad and just got a little creative here. I cooked the chicken by boiling it and then I shredded it with about a 1/2 cup of sour cream, 1 avocado and some chili and cumin spices and viola, I had just created an Avocado Chicken Salad Sandwich Recipe, perfect for a picnic.

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Avocado Chicken Salad Sandwich Recipe

Ingredients:

1 LB Chicken Breasts
2 Avocados
1/2 cup sour cream
2 cups Chicken Broth
1 TSP salt
1 TBSP Garlic
1 TBSP Cumin
1 TSP Chili

Directions:

Bring the chicken and 2 cups Chicken Broth to a boil

Then turn it down to low and cook for about 20 minutes making sure all the chicken is covered, if you need to be sure and add some more broth to keep the chicken moist

Drain the chicken and let cool

Then Throw in the cooked chicken, and all the spices, sour cream, and avocados into a food processor and pulsate until the ingredients are well mixed. Don’t over pulsate if you want some texture to your salad.

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Avocado Cheese Empanadas with Ancho Chiles Recipe

November is well on its way and before you know it we’ll be pulling out the flannel sheets and bundling up in our down coats. Whether baking warm treats for the family, entertaining for the holidays, or dealing with itchy dry skin, Avocados from Mexico has the answers to all of your readers’ winter woes!

Rich, creamy avocados paired with warm, salty cheese will make these mouth-watering Avocado Cheese Empanadas with Ancho Chiles and instant favorite with holiday party guests.

MA-128P AVOCADO CHEESE EMPANADAS WITH ANCHO CHILES

Avocado Cheese Empanadas with Ancho Chiles Recipe

Ingredients:

1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2-1/3 cups all-purpose flour
1/2 teaspoon salt, divided
3 ancho chiles, stemmed and seeded
2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, minced
1 tablespoon apple cider vinegar
2 teaspoons brown sugar
1 avocado from Mexico, halved, pitted, peeled and diced
8 ounces cotija or feta cheese, crumbled
1 egg, lightly beaten
1/4 cup sesame seeds

Directions:

To make the dough: In a mixer, beat the butter and cream cheese at medium speed until creamy, 4 to 5 minutes. Add flour and 1/4 teaspoon of the salt; mix until dough comes together, about 1 minute. Remove to a lightly floured surface; knead until smooth, about 1 minute. Form into a disk, wrap in plastic wrap and refrigerate 45 minutes or up to 24 hours.

To make the filling: Place chiles in a bowl; cover with boiling water. Set aside until soft and plump, about 10 minutes. Drain; roughly chop and set aside. In a large skillet over medium heat, heat the oil. Add onion; cook until beginning to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in chiles, vinegar, sugar and remaining salt; cook and stir until heated through, 2 to 3 minutes. Transfer to a bowl; add avocado and cheese. Mix well and season with salt to taste.

To make the empanadas: Preheat oven to 375⁰F. Line a baking sheet with parchment paper. Between two sheets of wax paper, roll out chilled dough until about 1/8-inch thick. With a 4-inch round cookie cutter, cut out 16 rounds. With a pastry brush, lightly brush edges of the rounds with the beaten egg. Divide filling onto centers of the rounds. Fold and lightly stretch one side of each round over the filling to line up with the other edge of the round. With a fork, press edges to seal. Place the empanadas on the baking sheet. Lightly brush tops with the egg; sprinkle with sesame seeds. Bake until golden, 20 to 22 minutes.

YIELD: 16 empanadas

*Courtesy of Chef Pati Jinich of Pati’s Mexican Table on PBS

It’s Avocado Season at Subway! Made Fresh Giveaway #AddVocado

It’s Avocado Season at Subway!

By Emily

I didn’t try my first fresh avocado until I was 21! Growing up in the Midwest, the only way I ever knew an avocado was served was in the guacamole our local Mexican restaurant. Oh, how deprived I was! Now I must be making up for the 21 year void because I love to add fresh avocado to just about any salad and sandwich. And lucky for me and the other avocado lovers out there because it’s now avocado season at Subway restaurants nationwide! You can always add avocado to any of your favorite Subway salads and sandwiches, but here are some of the featured sandwiches you can choose from:

Avocado Sub

· B.L.T. with avocado

· Chipotle Steak and Cheese with avocado

· Turkey and Bacon with avocado

· Bacon, Egg and Cheese with avocado

I picked up lunch for my daughters and I last week at our local Subway and we enjoyed the Turkey and Bacon with avocado and the B.L.T. with avocado. BLT’s are one of my favorite summertime sandwiches and adding that fresh avocado really makes it an extra special treat. I’m planning to return for dinner this week to try out the Chipotle Steak and Cheese with avocado. If that’s just as good, I might just have to return before avocado season is over at Subway for breakfast and check out the Bacon, Egg and Cheese with avocado. Avocados are truly a great summer indulgence!

In the spirit of avocado season, here are Subway’s favorite “SUPER Good” Summertime Indulgences:

1. Enjoy Tasty Foods – Whether it’s a sweet treat or sprucing up a favorite sandwich, a little flavor will go a long way! We suggest indulging with the Turkey & Bacon with Avocado – or adding avocado to your fave Subway sandwich. Bravo for Avocado! Or as we say, BRAVOCADO!bravocado-500x315

2. Spend Time Outdoors – Skip your Saturday chores and take a walk to the park or beach, go for a hike or bike along a trail – and pack a picnic with your favorite sandwiches!

3. Treat Yourself – Shake things up with an Avocado Smoothie! Combine 2 cups of milk, 1 large avocado, 2 tablespoons of honey and ice in a blender and blend until smooth. Yum!

4. Staycation – Why not make being in your hometown its own vacation? Take a day or a weekend and explore your city, visit new places or just see it through a new lens!

5. Movie Nights– This summer will be filled with movies! Why not consider catch a couple of movies and taking in a night of the big screen?

What is your favorite summertime indulgence? Share yours for a chance to win! ONE lucky Momstart.com reader will win a $25 Subway Gift Card.

Don’t forget to visit Subway on Facebook and follow them Twitter for more updates (They’ll be talking avocado with the #AddVocado hash tag all June)!

 

This giveaway has ended. Congratulations to the winner, Valerie M.

 

Please see the giveaway rules.

Disclosure – a gift card was provided to me by the manufacturer or representing PR agency for the writing of this review; however, opinions expressed are my own.

About Emily:

Emily is also very active in the local MOMS CLUB. She raises chickens and has 2 shihtzus. Her daughter Caitlyn attends Montessori school and she hates housecleaning, loves wine and enjoys dining out. She would love to find a cure for the depression and anxiety she has dealt with on and off over the past 10 years, just like me. She is an amazing mom and friend.

Treat Mom To Avocado Mother’s Day Toast Recipe

How about a bite of avocado toast for Mom? Cut down on saturated fats by replacing boring cream cheese with super ripe and nutrient-packed avocados. The green is so subtle mom will never know the difference, and the dish can be whipped up in an instant.

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Avocado Mother’s Day Toast Recipe

Ingredients:

1 fully ripened avocado from Mexico, halved, pitted and peeled

Salt and ground black pepper, as needed

2 large slices bread, toasted

2 slices bacon, cooked and halved or 2 tablespoons chopped  

tomato, optional

Directions:

In a bowl, with a fork coarsely mash avocado; season with salt and pepper to taste. Divide avocado onto toast and spread to cover; cut each slice in half. If using, tuck a piece of bacon into avocado on each toast half or sprinkle tomato over top and serve immediately.

Yield: 2 portions

Avocado Pineapple Smoothie Recipe

Adding avocados to a smoothie is a great way to add some healthy fat and protein. It’s also a great way to make a green shake for St. Patrick’s day. The Avocado Pineapple Smoothie recipe is simple, portable, and a healthy alternative to the dairy present in other smoothies. One slice of avocado contains one gram of fiber, which helps kids to feel satiated and maintain a healthy weight. It is literally two ingredients and is a fantastic way for kids to power up with a healthy treat in the morning! Plus I just LOVE Avocados.

Avocado Pineapple Smoothie

This recipe was shared on behalf of Avocados from Mexico

Avocado Pineapple Smoothie

Serves: 4 cups

Ingredients:
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice

Preparation:

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.
Add sweetener of choice if desired.

Halloween Recipe: Bone Warming Chili

For your Halloween festivities, turn your guacamole into spookamole, your deviled eggs into deviled eyeballs and create party snacks to please big and little treaters and tricksters alike. Avocados are at their peak in the autumn and winter seasons in Mexico, ready to make ghoulishly and naturally green dishes. Create these delicious gore-d’oeuvres and watch your trick-or-treaters snap them up!

Also on the menu is this delightfully Bone Warming Chili!

MA-100 Beef Chili with Avocado

Bone Warming Chile Recipe

5.0 from 3 reviews
Halloween Recipe: Bone Warming Chili
Recipe type: Main
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1-1/2 cups chopped red onion, divided
  • ¼ cup diced jalapeños
  • 1 tablespoon minced garlic
  • 1 pound ground beef
  • 2 to 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 can (14 or 15 ounces) diced tomatoes
  • 1 tablespoon all-purpose flour
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ teaspoon salt
  • ¼ cup chopped cilantro, optional
  • Coarsely grated cheddar cheese, optional
  • 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
Instructions
  1. In large saucepan over medium-high heat, heat vegetable oil.
  2. Set aside ¼ cup onion; add remaining onion and jalapeños to saucepan; cook and stir until soft, about 5 minutes.
  3. Add garlic; cook and stir 1 minute.
  4. Add beef, breaking into large chunks; cook and stir until no longer pink, about 10 minutes.
  5. Add chili powder and cumin; cook 1 minute.
  6. Stir in tomatoes and 1 cup water; heat to boiling, reduce heat to medium-low; cook 10 minutes, stirring occasionally. In small bowl, combine 1 cup water with flour; add to chili along with kidney beans and salt.
  7. Bring to a boil; cook, stirring occasionally, until thickened, about 5 minutes; stir in cilantro, if desired. To serve, ladle chili into bowls; sprinkle with reserved ¼ cup chopped onion and cheese, if desired.
  8. Top with sliced avocados.

 

 

 

For more fun Halloween stats, check out this Halloween Eats Infographic

Halloween Recipe: Pumpkin Spookamole

I LOVE Avocados, just love them any time of day, breakfast lunch and dinner. Avocados From Mexico have worked with me in the past and I just adore them. So when they asked me to share some Spooky recipes with you, I thought, it is getting awfully close to Halloween Season and I love both Halloween and Avocados. So here is the first of the two recipes I’m going to share with you.

PUMPKIN SPOOKAMOLE

Pumpkin Spookamole Recipe

Pumpkin Spookamole Recipe
Recipe type: Appetiser
 
Ingredients
  • 2 avocados from Mexico, halved, pitted and peeled
  • ¼ cup minced onion, divided
  • 1 tablespoon chopped jalapeno
  • 2 tablespoons chopped fresh cilantro, divided
  • ¾ teaspoon salt
  • ½ cup finely chopped plum tomato
  • 2 teaspoons freshly squeezed lime juice
Instructions
  1. In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt.
  2. With the back of a wooden spoon, mash until the mixture becomes a juicy paste.
  3. Add avocados; with a fork, coarsely mash avocados; stir to combine with the paste.
  4. Fold in the tomatoes, lime juice and remaining onion and cilantro.
  5. Serve with tortilla chips, if desired.

Brain Boosting Breakfast: Avocado Egg Burritos Recipe

Have I mentioned lately that I love to eat? I love trying new foods and I love being reminded how much I love older classic foods. Now, avocados may not seem like classic food, but to me it is. Mexican food is my FAVORITE and you have to have guacamole with Mexican food right? It’s a must. I received some avocados from Mexico from a PR company representing avocados from Mexico. Now having these avocados, made me start thinking of all the different ways I could eat them, and why avocados are so good for us.

Studies have shown that eating breakfast is quite important. Not only is it important to breakfast, it’s important for it to be a well balanced breakfast. According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills, and eye-hand coordination. Enjoying a nutritious start to the day not only improves brain function but prompts less snacking throughout the day – healthy for the brain and the body!

An Oxford Brookes study shows that sugary and high glycemic index foods just make kids hungrier. Instead, try a creamy Avocado Pineapple Smoothie, a luscious blend of tropical fruits with a touch of sweetness that offers a healthy alternative to sugary cereals.

For our breakfast, I came up with something very simple.

Avocados

Ingredients:

7 Eggs
2 Avocados
1/4 Milk
1/4  tsp Salt
1/4 cup Cheddar Cheese
Sour Cream
Salsa
Tortillas

Directions:

Microwave the tortillas for 10 to 15 seconds

Mix eggs, milk, salt to make scrambled eggs. The quantity depends on how many people you are feeding. Scramble the eggs on a skillet and top with cheese just as they finish cooking.

Peel and cut the avocados

Place eggs and avocados in the tortilla and wrap them up like a burrito

Dip in Salsa and or Sour Cream.

 

 

Disclosure – The product featured in this review was provided to me by the manufacturer or representing PR agency. Opinions expressed are my own and are NOT influenced by monetary compensation.