avocados Archives

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

October 27, 2014 by Momstart 50 Comments

This is a partnered post

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.

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

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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· Additional nutrient information about them found here

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Deli Meat, Egg and Avocado Toast recipe #HormelFamily

August 25, 2014 by Momstart 4 Comments

Enjoy a stress-free morning with your kids after packing their lunch with a fresh Hormel® Natural Choice® ham or turkey sandwich. With zero preservatives and no artificial colors or MSG, Hormel® Natural Choice® deli meats are a fresh way to give your little one a protein boost during the school day. And remember—deli meat isn’t just for lunch! Enjoy this Deli Meat, Egg and Avocado Toast recipe with your family as a tasty breakfast idea to keep tummies full all morning long!

Deli Meat, Egg and Avocado Toast Recipe

INGREDIENTS
1 teaspoon butter
2 eggs
Salt, to taste
4 slices HORMEL^® NATURAL CHOICE^® Honey Deli Ham, heated
¼ to ½ avocado, sliced
2 slices crusty artisan bread, toasted and buttered
Freshly ground pepper
2 tablespoons finely grated fresh Parmesan cheese

DIRECTIONS
In medium skillet, melt butter over medium-high heat. Add eggs. Sprinkle with salt. Cook 3 to 4 minutes or to desired doneness.
Layer ham, eggs and avocado slices on toast. Sprinkle with salt, pepper and Parmesan cheese. Makes 2.

Dairy-Free Mango Avocado Smoothie Recipe

August 17, 2012 by Momstart 17 Comments

Use Mexican avocados to keep them full till the lunch bell rings. Have a smoothie for breakfast. The Dairy-Free Mango Avocado Smoothie is deliciously fruity and undeniably refreshing

Dairy-Free Mango Avocado Smoothie Recipe

Ingredients:

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

2 cups frozen mango cubes (not thawed)

1 cup orange juice

Directions:

In jar of blender or food processor, combine avocado, mango, juice and 1 cup water; whirl until smooth. Divide among chilled glasses.

Yield: 4 portions (about 4 cups)

This recipe provided by Avocados from Mexico.

Ham & Avocado Egg Breakfast Burritos Recipe

August 16, 2012 by Momstart 10 Comments

Here is a quick and simple creation you can send to school for you kids lunch. It’s full of protein and low in fat. The fats that it does have are healthy fats you need.

Ham & Avocado Egg Breakfast Recipe

6 large eggs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon butter

4 (8-inch) flour tortillas, warmed*

4 slices ham (about 4 ounces)

4 slices sharp cheddar cheese (about 4 ounces)

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

1/4 cup salsa

In bowl, beat eggs with salt and pepper. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. On each tortilla place one slice each of ham and cheese; top with eggs, avocado slices and salsa, dividing evenly. Roll up and serve immediately.

YIELD: 4 portions

*To warm tortillas: Place tortillas on a plate; cover with a dampened paper towel. Microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in cloth napkin to keep warm.

This recipe provided by Avocados from Mexico.

Avocado Macaroni & Cheese Recipe

August 15, 2012 by Momstart 29 Comments

I’m always looking for ways to change macaroni and cheese. I love making it home made and I love it in it’s original form but when I saw Avocados from Mexico make this recipe I had to share it with everyone. I’m not sure my kids would eat it, I’ll have to ask my husband if he would eat it, but I know for a fact I sure would eat it. I love avocados.

Avocado Macaroni & Cheese Recipe

Ingredients:

8 ounces wagon wheel pasta

3/4 cup skim milk

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

1/2 cup thawed frozen peas

3/4 cup diced sharp white cheddar cheese (about 4 ounces)

1-1/2 teaspoons lemon juice

1/2 teaspoon salt

Directions:

In large sauce pot, cook pasta in salted water according to package directions.
Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside.
Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth.
Drain pasta; return to sauce pot.
Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

Yield: about 5-1/2 cups

This recipe provided by Avocados from Mexico.