Welcome Yesterday I talked about “odd” pregnancy cravings, but if you’re like me, you get cravings other times, too, not just during pregnancy. Fortunately, I crave healthy things just as often as the not-so-good-for me. If you saw my Avocado Special last week, you know right now I’m craving avocados. All. The. Time.
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Food For Thought I just find it so odd how we get hung up on certain foods sometimes. I’ve gone through phases when I’ve craved oranges or bananas or walnuts, even spinach! I’m not talking about the need for a chocolate fix or craving salty snacks. I’m talking about the foods that my body just NEEDS. This makes me wonder if there is something about the theory that we crave what our body needs.
The nutritional information for avocados is quite complex. Rich in monounsaturated fats, the avocado has a smooth and creamy texture. It is much higher in fat than most other fruits. They contain lots of fiber and are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C. The consumption of avocados has been associated with various health benefits, such as decreased risk of cardiovascular disease. They are also very satiating and may be useful for weight loss. (Nutrition information from Medical News Today, August 2017)
Because of the low sugar, high fiber, high fat ratio in avocados, they are very popular on the trendy KETO diet plan. But that’s not why I like them. Actually, I wouldn’t even try avocado until I was a young adult. I tried it for the first time on a trip to Texas when I was about 18 or 19 years old. I loved it! I couldn’t believe I had missed out on this delicious food all those years. Except I didn’t know anything about avocados, so I only ate them at restaurants or sandwich shops. I didn’t know how to pick one out or cut it or prepare it. It wasn’t until my late twenties that I started exploring how to use these creamy, rich little fruits. Besides the cheesy cauliflower I mentioned in my post yesterday, guacamole was another one of my favorite foods during pregnancy.
With the popularity of avocados increasing, there are many more recipes and preparations out there for your culinary exploration. But usually I want my avocado served on the simple side. Add a few slices to my salad, spread some on toast, or make a fresh, whole-foods guacamole. It’s certainly a craving I don’t feel too bad about giving in to 🙂
Update I shared last week about my desire to grow my own avocado plants from pits. It’s a long process, but it’s not really costing me anything to try. I put my pits in the water about ten days ago. I think the pits look like they’re splitting, so I hope that’s a sign that they will sprout here in a few days. We’ll see…
Today’s Recipe I have recipes for salads and appetizers that use avocado, but my favorite way to prepare them is my fresh and simple guacamole recipe I share here. It’s a great addition to sandwiches, wraps, tacos, and of course, tortilla chips!
Fresh and Chunky Guacamole
- 3 ripe avocados
- 2 jalapenos, seeded and diced (remember to protect your hands and wash them well when finished)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/2 lime
- 1/2 tsp salt
Cut avocados in half. Use a knife or fork to “stab” the pit and remove. Use a large spoon to scoop out the flesh of the two sides of the avocado. Place all of the avocado flesh in a medium bowl. Add remaining ingredients and mix together. I like a chunky texture to my fresh guacamole, so I just mix with a fork until all the ingredients are incorporated. Cover with plastic wrap and refrigerate until ready to serve.
Today’s Helpful Products, available on Amazon, that I use in my kitchen: