At a recent preview called the Editor’s Showcase I had a chance to check-out some interesting new gadgets and products to make life easier for moms. One of the most interesting stations was the Avocados from Mexico booth where I had a chance to sample some avocado toast and an avocado and pineapple smoothie (both recipes are below). As a big avocado and guacamole fan, I loved hearing more about the health benefits of this creamy fruit. First of all avocados are a fantastic source of monosaturated fats (the healthy fats) that support healthy brain function by promoting blood flow. They are also packed with vitamin B and include antioxidants to protect against free radicals. I love using them in baby food where I mix them up with bananas or beans. The Avocados from Mexico reps also suggested to serve it for breakfast that can be sliced into cereal or mixed in a smoothie. Enjoy and I would love to hear how you enjoy your avocados.
Prep time: 7 min.
Cook time: 0 min. + 5 min. if using bacon
1 fully ripened avocado from Mexico, halved, pitted and peeled
Ground black pepper
2 large slices bread, toasted
2 slices bacon, cooked and halved or 2 tablespoons chopped tomato, optional
In a bowl, coarsely mash avocado with a fork; season with salt and pepper to taste. Divide avocado onto toast and spread to cover; cut each slice in half.
If using, tuck a piece of bacon into avocado on each toast half or sprinkle tomato over top and serve.
Serves: 4 (about 4 cups)
Prep time: 7 min.
Cook time: 0 min.
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice
In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.
Add sweetener of choice if desired.
For more recipe ideas, please visit: http://www.avocadosfrommexico.com/
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