Are in love with Avocado? Are you looking for healthier and delicious recipes to satisfy your avocado craving? Then you’ve got to checkout these innovative recipes to indulge in this super-food all day long!
- ¾ cup Buckwheat flour
- ½ cup All Purpose flour
- 1 cup Buttermilk
- 1 cup Avocado purée (about 2 avocados)
- 1 Egg lightly beaten and at room temperature. To warm the egg, place it in a bowl of warm (not boiling) water for 5 minutes or till it does not feel cold on touch. For egg-free version, use ¼ cup of pureed silken tofu.
- 1 teaspoon Baking soda
- 2 tablespoons Oil or Butter (melted and cooled)
- 2 tablespoon Sugar
- 1/4 cup Milk (room temperature)
- 1/4 teaspoon Salt
- Pinch of Cinnamon *Optional*
- Oil or Butter to grease the griddle or skillet
- Put all ingredients in a large bowl stir the flour, sugar, salt and baking soda.
- Mix all the wet ingredients together and fold into the dry ingredients to make a batter.
- Mix gently until combined. Do not over beat the batter.
- Let it stand for at least 15 minutes. Meanwhile, heat a griddle or skillet on medium heat.
- Grease the griddle with oil/butter. Pour one ladle of batter at a time on the heated griddle.
- Once the pancake begins to bubble around the edges, it is ready to be flipped.
- Slide a wide spatula underneath the pancake and flip. If the pancake is browned evenly and cooked, it will come out easily.
- Cook until the second side is done and stack the pancakes on a plate. Each side takes about 2 minutes.
- Serve pancakes with butter, maple syrup or honey and a dollop of whipped cream. For fantastic pancakes, brush each side with a little butter.
Peach Basil Avocado Balsamic Wrap
- 1 Extra large wrap
- 1 small peach, sliced
- 1/2 avocado, sliced
- handful of fresh basil leaves, shredded or chopped
- splash of lemon juice
- Any of your favorite vegetables
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- pinch of salt
- pinch of fine black pepper
- 1 tsp Dijon mustard
- 1 Tbsp chopped onion
- Prep your peaches and avocado – toss together with an optional splash of lemon or orange juice. set aside
- Blend your dressing in a food processor or blender or mini chop blender
- Warm wrap on stove top. I use a gas burner and simply heat the wrap over an open flame for about 5-10 seconds on each side.
- Toss your peaches, basil and avocado with a splash of dressing.
- Fill and Roll your wrap
Chicken Vegetable Soup
- 6 cups chicken stock
- 4 cups cooked shredded chicken*
- 2 (15 ounces) cans Great Northern beans, drained
- 2 cups (16 ounces) Salsa Verde
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
- Stovetop Method: Add chicken stock, shredded chicken, beans, salsa and cumin to a large stockpot, and stir to combine.
- Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Slow Cooker Method: Add chicken stock, chicken, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours.
- Add the beans during the last half hour of cooking. Taste and season with salt and pepper, if needed. Serve warm with desired toppings.
- Instant Pot Method: Add chicken stock, chicken, salsa and cumin to an Instant Pot pressure cooker, and stir to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Once the soup has cooked, very carefully turn the vent to “Venting” for quick release and wait until all of the steam has released and the valve has dropped.
- Remove the lid and stir in the beans. Taste and season with salt and pepper, if needed.
- Serve warm with desired toppings.
Avocado Mousse Cake
- 1/3 cup balanced almonds
- 1/4 cup shredded coconut
- 2 dates, pitted
- 1/2 – 1 teaspoon water
- 1 teaspoon melted coconut oil
- 1 large avocado
- 3 tablespoons maple syrup
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
- 1 tablespoon melted coconut butter
- 3 tablespoons melted coconut oil
- pinch of salt
- Few drops stevia, if needed for extra sweetness
- Blend the avocado, maple, and vanilla in a high-speed blender until completely smooth.
- Add the coconut butter, oil, and salt. Blend again.
- Pour the filling over the crust.
- Chill in the fridge for 6-8 hours.
- Note: if making in a 6″ spring form pan, double the crust and triple the filling recipe.
Blueberry Avocado Banana Smoothie
- 1/2 cup almond milk
- 1 cup fresh spinach
- 1 medium ripe banana, peeled
- 1/2 ripe avocado, peeled and pitted
- 2 cups frozen blueberries
- 1 tablespoon ground flaxseed meal
- 1 tablespoon almond butter
- 1/4 teaspoon cinnamon
- Place all the ingredients in your blender in the order
- Blend until smooth.
- If you’d like a thicker smoothie, add a small handful of ice.
- For a thinner smoothie, add a bit more Almond milk. Enjoy immediately.
Avocado filled Eggs
- 1 dozen hard boiled egg, peeled and halved
- 1/4 cup Greek yogurt or sour cream
- 2 ripe avocados, peeled and pit removed1 Tbsp fresh lime juice
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup minced cilantro
- 2 tomatillos, husked, rinsed and cut in half
- Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a serving platter and set aside.
- Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomatillos into the mixing bowl with the yolks.
- Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, place all ingredients into a regular blender and blend until smooth).
- Spoon the avocado-egg mixture into the cavities of the egg whites.