This was possibly the most delicious breakfast I have ever made, mostly because it was cooked in bacon fat:
This recipe requires 1 shallot, 2 pieces of bacon, a handful of kale, 1/4 of an avocado, and 1 egg.
1. Finely chop the shallot, and cut the bacon into small pieces. Wash and dry the kale.
2. Begin cooking the bacon in a small pan.
3. While the bacon cooks, poach your egg in a small saucepan.
4. When the bacon looks fairly crispy, pour a bit of the fat out, and add in the shallots.
5. After 1-2 minutes, add in the kale, and lower the heat. Stir the ingredients occasionally until the kale is cooked.
6. Cut your avocado into thin slices.
7. Plate your kale, shallots, and bacon. Place your avocado on top.
8. Place your egg on top, and serve.
9. Enjoy because BACON.
Another simple and fast breakfast toast for when you are laaazzzy:
This recipe only requires two slices of whole wheat bread, some plain cream cheese, a pinch of dill (this is optional, I used it to add a little bit of flavor), 4 slices of tomato, and 6 slices of avocado.
1. Spread the cream cheese on each slice of bread. Sprinkle a bit of dill on the cream cheese.
2. Place the tomato on the slices, two on each. Place the avocado on top, three on each.
3. Sprinkle a bit more dill on each piece of toast.
Breakfast is the most important meal of the day so eat up!
This is the absolute easiest thing to make for breakfast, yo:
All you need to do is scramble 2 eggs with a bit of pepper jack and cut a few slices of avocado. Warm up any kind of tortilla (I used whole wheat) and put the eggs and avocado on top. Top with a bit more cheese and some salsa. Fold two of the edges in, and then roll the burrito. Enjoy omnomnom
Unfortunately, I have run out of avocados 😦 but will be able to make some more delicious recipes next week!
This is a really quick and easy lunch recipe! The only hard part was trying not to cry while cutting the onions.
- 1 1/2 avocados
- 1 tomato
- 1/4 white onion
- 1 teaspoon chopped cilantro
- a few squeezes lime juice
- Dice the tomato and onion. Put in a medium bowl.
- Remove the avocado from its peel and dice it. Mash it using either a mortar and pestle or a fork until smooth. Transfer avocado to the medium bowl.
- Add the cilantro and a few squeezes of juice from a fresh lime. Mix until combined.
- 1 or 2 whole wheat tortillas, depending on your hunger level
- enough grated pepper jack to fill either one folded tortilla or two stacked tortillas
- Heat up a large skillet or a griddle.
- Place your tortilla on the skillet or griddle. If you are using one tortilla, sprinkle your cheese on half of the tortilla and fold. If you are using two tortillas, sprinkle cheese evenly on entire tortilla and cover with second tortilla.
- Cook until the cheese is melted and the tortilla is golden brown.
- Put the quesadilla on a plate and top with homemade guac.
- ¡Buen provecho!
- 3 limes
- 2/3 cup white sugar
- 2 quarts cold water
- Cut each lime in half. Using your hands or a juicer, squeeze the lime juice into a medium pitcher.
- Stir in the sugar until dissolved.
- Add in the cold water and cheeeel in the fridge.
- Enjoy dudes! This is reaaaal tasty and refreshing.
This is possibly the easiest salad you could make so lyyyyke why not?
All you have to do is chop kale, purple cabbage, and carrots, and top with sliced almonds, cranberries, and avocados (obviously…). The dressing I made was simply olive oil, balsamic vinegar, lemon juice, and salt and pepper. Your mom will be pleased that you are eating your vegetables!
This seemed a little iffy at first as I am not really used to drinking my avocados, but it turned out to be straight up creamy and delicious.
This smoothie included 1 small avocado, 1 banana, 1 cup of sweet or Greek yogurt, and 2 teaspoons of honey. I also added a bit of ice and milk to the recipe to make it easier to blend, as well as a spoonful of chia seeds for some extra nutrients. Grrrr8 for a hot summer day.
So this tasted really good but, because I am not a trained sushi chef, looked like a hot mess. Trust me though, all of the extra chopstick maneuvering was worth it.
- 1 cup quinoa
- 2 cups water
- 3 tablespoons rice vinegar
- 1 teaspoon maple syrup
- a pinch of salt
- 1 avocado
- 1 cucumber
- 4 sheets of nori
- Cook the quinoa. Heat the quinoa and water until they boil, and then let simmer while covered until the water is completely absorbed.
- Cut the cucumber and avocado into thin strips.
- Mix maple syrup, rice vinegar, and salt together in a small bowl or cup.
- When the quinoa is done, move to a bowl or plate. Add a little bit of the vinegar mixture to the quinoa at a time. When the two are mixed, put the quinoa in the fridge to cool for about 10-15 minutes.
- While the quinoa is cooling, lay the nori out on a sushi mat.
- When the quinoa is cooled, evenly spread it on the nori. Lay the cucumber and avocado on top of the quinoa.
- Roll the sushi, and repeat to make the 4 servings. Cut the rolls using a sharp knife.
- I sprinkled sesame seeds on top for some extra crunch and flavor, but this is optional.
- Enjoy and get ready to get a lil messy.
I made these both for lunch today and finished both in about 5 minutes so ya know it was delicious.
- 2 slices wheat bread
- scallion cream cheese (or plain cream cheese if you prefer, I made my own scallion cream cheese by mixing a few spoonfuls of cream cheese with a little bit of chopped scallions)
- a few slices of cucumber
- 1/2 of a tomato, diced
- a few thinly cut pieces of carrots
- 1/2 of an avocado, thinly sliced
- a handful of alfalfa sprouts
- Toast the wheat bread. Spread the cream cheese evenly on both slices.
- Place the cucumber slices on one of the pieces of bread, and then add tomato, carrot, and avocado. Put the alfalfa sprouts on top and eat up!
Avocado Fries (makes 6 servings)
- canola or other vegetable oil
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 avocados, sliced into 1/2 inch wedges
- Heat 1 1/2 inches of oil in a medium saucepan until it reaches 375 degrees.
- Mix flour with the salt in a shallow bowl. Put the eggs and the panko in two more separate shallow dishes. Dip the avocado in the flour, then the egg, and then finally the panko.
- Fry a few slices at a time until golden brown.
- Enjoy because they are FRIED AVOCADOS!
This ish was so easy to make. All you need to do is toast a piece of whole wheat bread, spread avocado evenly on the bread, put some sprouts on top of the avocado, squeeze a little bit of lemon juice on top, and season with a pinch of ground black pepper. The original recipe also included edamame, which I didn’t include simply because I didn’t have any, and I’m sure it would have made it even more delicious and 10x as green.