Everyone -- really I think everyone -- is eating avocados. They’ve always had the same nutritional value, but this time around they’re getting much more attention and affection. I was late jumping on the avocado band wagon. I didn’t really even try a piece of avocado until about a year ago.
I can’t really explain why I waited to so long to try one, except that I was probably afraid of its texture, which happens with me and food a lot. But I will say that my enjoyment of eating avocados made it worth the wait.
Expanding on why and how these fruits (and yes it’s a fruit; the avocado is the fruit from an avocado tree) got so popular is a post upon itself, so today I’ll focus on how I utilize these green guys.
Avocado is pretty much amazing with anything: on toast, in salads, on sandwiches, by the spoon with some salt and pepper, in wraps and burritos, the list continues and doesn’t end. I don’t always make avocado-including meals and snacks at home, which makes eating out more expensive because adding avocado to something = $$$ but sometimes… most times… actually, all the time, it’s worth it to splurge.
At home, I typically eat avocados on rice cakes. Sounds boring, but it’s so delicious and the possibilities practically go on forever.
I slice the avocado in half, deseed and cut into chunks that I mash onto each rice cake (one half per cake). Sprinkle some salt and pepper on top, and game over -- you have your snack/mini-meal.
Mini-meal, you ask? One avocado has 29 grams of fat (44% of the recommended daily value), and by fat I mean the “good-for-you-fat.” It also has four grams of protein (8%), 14 grams of fiber (56%) and 322 calories.
Am I a certified nutritionist? Absolutely not. But between the calories, fat and fiber, I’d say that’s a solid snack or mini-meal (if you add some protein).
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