avocado cups


* ½ cup edamame
* 1 sweet potato
* ½ medium cantaloupe
* 3 clementines
* 4 medium carrots
* 20 roasted peanuts
* 28 grapes
* 4 slices turkey breast
* ½ an avocado
* 14 almonds
* 1 cup blueberries
* 2 cups diced watermelon
* 33 cherry tomatoes
* 1 tablespoon peanut butter
* 1 ¼ string cheeses
* 1 whole egg + 1 egg white
* 3 cups popcorn
* 1 small banana
* 1 apple

Get healthy!

Creamy Smoothie Bowl:
1 banana (frozen)
1 avocado
½ mango ( or 1 cup of frozen mango bits)
Put it in the blender together with ¾ of a cup with water and mix until you are happy with the texture, add more water if needed.

* its also good to add a handful of fresh spinach to this recipe 😊

I topped mine with musli, frozen berries, mango and chia seeds 😊

There are two types of people, ones who like avocados, and ones that are wrong.

white man, in Boulder, at The Cup

submitted by @chava-magnea

Corn pasta with a light garlic-lime avocado sauce, chopped basil and cracked pepper.

I knew I wanted avocado with my pasta. If you haven’t had avocado with pasta I highly recommend it. In order to get the creamy sauce you see in the photo blend the following:

½ an avocado
¼ cup of water
the juice of half a lime
1 clove of garlic
1/8 tsp. of each salt & pepper

Toss creamy sauce with cooked pasta. Add chopped basil and freshly cracked pepper. Easy peasy.

Masks for dry & damaged hair

1- Egg & Yogurt Hair mask

1 egg yolk and 6 tablespoons of plain natural yogurt. Coat hair with mixture,cover with shower cap, leave on for 20 minutes. Rinse with cool water and then proceed to shampoo and condition as usual.

2- Egg, Avocado, & Olive Oil Hair Mask

2 egg yolks, 2 teaspoons of extra virgin olive oil, and half of a ripe avocado. Mash avocado and mix in egg yolks. Coat hair, cover with shower cap, and leave on for 20 minutes. Rinse with cool water and then proceed to shampoo and condition as usual.

3- Coconut Milk, Avocado, Olive Oil Hair Mask:

1 ripe avocado mashed, mix with ½ cup canned coconut milk, 2 tablespoons of Extra Virgin olive oil. On shampooed hair coat hair and scalp, cover with shower cap, and leave on for 20 minutes. Wash out with conditioner.

While using avocado directly on the face is a popular natural beauty treatment, many people have found that just eating avocado regularly can do wonders for their complexion. Avocados are rich in healthy fatty acids, vitamins and antioxidants that can improve your skin from the inside.

Here’s one of our favorite recipes: Creamy Avocado Pasta, Yum!

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Ready in only 15 minutes!

 • 1 large bunch fresh basil
 • 2 ripe avocados
 • ½ cup walnuts or hemp seeds
 • 2 tablespoons lemon juice
 • 3 cloves garlic
 • ½ teaspoon fine sea salt
 • ½ cup extra-virgin olive oil
 • Ground pepper to taste

Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper and toss in pasta. Enjoy!

via IG @choosingchia

Buddha Bowl

  • ½ cup quinoa 
  • 1 sweet potato 
  • ½ cup edemame 
  • ½ cup Brussels sprouts 
  • ½ avocado 
  • ¼ cup pickled cabbage 
  • Sesame seeds for sprinkles
  1. Preheat the oven to 425, slice your Brussels sprouts and sweet potatoes, and bake for 15-20 minutes. 
  2. Cook your quinoa according to package 
  3. Place the cabbage in a bowl with ¼ cup water, ¼ cup rice vinegar, 1 tbsp maple syrup, 1 tsp salt. 
  4. Let soak for 15 minutes while your quinoa cooks. Cook edemame according to package directions.


Hi cuties! I’m back with another recipe. This is my nutrient packed rice or “Buddha” bowl!

I keep my meals quite simple so that I can save them and have leftovers because I’m usually running all over the place!

Hope you enjoy xx


½ - 1 cup of Basmati rice (or rice of your choosing)

½ cup rinsed black beans

¼ cup green onion (chopped)

1 garlic clove (minced)

¼ of ripened avocado

½ cup spinach

1 cup mixed vegetables (I like corn, peas, string beans, and carrots)

1 tbsp roasted red pepper hummus (can substitute for any hummus of your choosing)

Lime juice

Sesame seeds


Follow cooking instructions for rice. (My basmati rice calls for 20 minutes on low but yours may be different).

While rice is cooking, prepare your vegetables. Bring your frozen mixed veggies to a simmer in a sauté pan with 2 tbsp of water. Simmer until they are thawed. Remove water from the pan and add green onion and garlic. Cook on low with 1 tbsp of water until lightly browned. (You will need to consistently stir the veggies so that they do not burn since there is no oil involved.) Once they are done remove the pan from heat.

Prepare your beans by rinsing and cut up your avocado.

Once rice is complete it is time to create the beautiful bowl! Add rice to the bottom of the bowl, then decorate with your vegetables! (Take a picture..) THEN EAT!


Sorry …. not sorry that I made these loaded potato wedges. Sometimes you just gotta do it. What do you think … side dish or whole meal?

This is what I call potato perfection. Potatoes baked until golden crispiness and topped with old white cheddar, green onions and avocado greek yogurt lime sauce.

What you need:
3 medium white potatoes cut in wedges
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
½ tsp garlic powder
½ ripe avocado
¼ cup plain greek yogurt
½ lime, juiced
Old white cheddar cheese, grated
Green onions, thinly sliced

What to do:
Toss the potatoes with olive oil, salt, pepper and garlic powder.
Place the potato wedges in a single layer on a parchment lined baking sheet.
Bake at 400 degrees F. for 40 minutes turning after 20 minutes.
Push the wedges closer together, into a small pile.
Sprinkle grated cheese on the potato wedges.
Return them to the oven for a few minutes until the cheese is melts.
For the sauce, blend the avocado with Greek yogurt, lime juice and a pinch of salt.
Spoon the avocado sauce and some green onions over the potatoes and enjoy.

Prosciutto Negitoro Roll

Never thought that prosciutto can be used to make sushi rolls. I tried a roll before at a restaurant and I loved the unique flavour. The trick, however, is to use light and sweeter ingredients to balance out the saltiness of the ham.


  • 3 slices prosciutto Ham
  • ½ avocado- sliced
  • ¼ cup Negitoro (¼ cup chopped tuna, 3 tsp soy sauce, 1 tsp sesame oil, chopped green onion)
  • 1 piece sushi seaweed
  • Cooked Japanese rice
  • White/ Rice Vinegar
  • Kewpie mayonnaise
  • Optional: black garlic

1. When the rice is done cooking, leave out to chill and mix with a small amount of white or rice vinegar.

2. Lay out a sushi mat and place the seaweed on top. Next, spread a thin and even layer of rice on top. If the rice is sticking to your fingers, try dipping your fingers into some water.

3. Lay out a piece of wax paper. Place the prosciutto on the wax paper so it’ll fit lengthwise across. Then flip the seaweed and rice layer on top so the rice is sticking to the prosciutto.

4. Next, place the sliced avocado in a line across the seaweed. Then add in the Negitoro mixture and a few sliced pieces of black garlic.

5. Now, roll the sushi mat, and yet press firmly to secure the roll. Otherwise it’ll break apart and all the ingredients will fall out.

6. Place on a plate, then add on the kewpie mayonnaise. And garnish with a small amount of black garlic if wanted.

Avocado Cream & Prawns Fusilli

This is the perfect recipe to say hello to Autumn. The colors in this dish are simply cheerful and light. The avocado sauce is a little different than most cream sauce as it adds extra richness and a unique flavor to the pasta dish.
Throw in a few prawns or shrimps for extra flavors and texture!


  • 2 cups fusilli pasta
  • 2 avocados - mashed
  • ½ cup prawns
  • ½ onion
  • some alfalfa sprouts
  • 1 egg (optional)
  • salt & pepper


1. In a large pot, boil the fusilli pasta with a pinch of salt. Cook till Al dente and then drain.

2. Prepare the avocados by peeling them and taking out the large seed. Then coarsely chop the avocados into small cubes. Use a masher next and mash the avocados into a creamy texture.

3. In a shallow pot, lightly sauté the chopped onions and garlic with a small amount of olive oil.

4. Add in the mashed avocados and cook. Keep stirring to make sure the avocado doesn’t burn.

5. Then add in the heavy cream and stir evenly into the mashed avocado. Keep cooking and stirring until the mixture becomes a smooth creamy sauce.

6. Optional: sauté some prawns with salt and pepper and add it to the dish for additional flavours!


Mango & Avocado Zoodles

- 1 cup frozen mango
- 1 quarter of a lime (juice)
- ½ a handful of coriander
- a ¼ of a red chilli
- 1 large Zuchinni

1. Using a spiralizer, spiralize the zuchinni (if you don’t have a spiralizer you can just grate your zuchinni however for the long noodle like texture the spiralizer works best)
2. In a blender, blend the rest of the ingredients until smooth and combined
3. Pour over the top of your zuchinni noodles and stir through

Enjoy xx