Preheat oven to 450°. Cut two avocados in half, and remove seeds. Place halves on a baking dish with sides touching so the avocados don’t tip over. Crack an egg into each of the cavities, and season with salt and pepper. Bake for 8-10 minutes.
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MAKE A LETTUCE WRAP
Cook one package of nitrate- and sugar-free bacon until desired crispiness. Pat excess grease off with a towel. Stem and clean a head of lettuce, and divide the leaves into cups. Top each cup with sliced avocado, tomatoes, and sprouts.
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TOSS A SALAD
Grill four boneless, skinless chicken breasts, then dice them. Toss with 2 cups diced avocado, 8 cups lettuce, 1/4 cup chopped basil, 2 cups diced tomatoes, and 1 cup diced cucumber. Drizzle with 3 tbsp red wine vinegar, 1/3 cup olive oil, and 1/2 tsp mustard.
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PROCESS A PESTO
Blitz two pitted and peeled avocados in a food processor with 1 cup basil, 1/2 cup almonds, 3 tbsp lemon juice, 2 garlic cloves, tsp salt, and 1/2 cup olive oil until smooth. Serve sauce over spaghetti squash or gluten-free noodles with grilled chicken or shrimp.
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WHIP UP A MOUSSE
Place two large pitted and peeled avocados, 1 banana, 3/4 cup cacao powder, 1 cup pitted dates, 1/3 cup coconut milk, and 1/2 tsp vanilla extract in a food processor. Process until smooth and fully combined. Divide mousse into serving cups. Chill for six hours and serve.
Preheat oven to 450°. Cut two avocadosin half, and remove seeds. Place halves on a baking dish with sides touching so the avocados don’t tip over. Crack an egg into each of the cavities, and season with salt and pepper. Bake for 8-10 minutes.
MAKE A LETTUCE WRAP
Cook one package of nitrate- and sugar-free bacon until desired crispiness. Pat excess grease off with a towel. Stem and clean a head of lettuce, and divide the leaves into cups. Top each cup with sliced avocado, tomatoes, and sprouts.
TOSS A SALAD
Grill four boneless, skinless chickenbreasts, then dice them. Toss with 2 cups diced avocado, 8 cups lettuce, 1/4 cup chopped basil, 2 cups diced tomatoes, and 1 cup diced cucumber. Drizzle with 3 tbsp red wine vinegar, 1/3 cup olive oil, and 1/2 tsp mustard.
PROCESS A PESTO
Blitz two pitted and peeled avocados in a food processor with 1 cup basil, 1/2cup almonds, 3 tbsp lemon juice, 2 garlic cloves, tsp salt, and 1/2 cup olive oil until smooth. Serve sauce over spaghetti squash or gluten-free noodles with grilled chicken or shrimp.
WHIP UP A MOUSSE
Place two large pitted and peeled avocados, 1 banana, 3/4 cup cacao powder, 1 cup pitted dates, 1/3 cup coconut milk, and 1/2 tsp vanilla extract in a food processor. Process until smooth and fully combined. Divide mousse into serving cups. Chill for six hours and serve.
