Monday, July 22, 2013

I'm Going (going) Back (back) to Cali (Cali) the Notorious B.I.G. reference but back I go to San Francisco this week for work.  Although I will miss David terribly, the cool northern California temperatures are a nice break from the sweltering, sometimes 3 digit, heat we've been having in Philadelphia.  To tie in my west coast travels to this week's post, I thought I would show a little love to one of my favorite foods and a recent household staple, the California native Haas avocado. 
For years I thought the sole use for avocados was to make guacamole (my previous recipe linked here) which honestly I was fine with since I am a huge guac fav.  However, I've found other ways to incorporate this healthy fruit? veggie? oh whatever... delicious green thing... into other everyday meals.  And speaking to the health aspects for a second, avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6.  

One easy way I've incorporated avocados into my diet is through using it as a spread on toast in the morning.  A small drizzle of agave which has a low glycemic index and won't spike your insulin levels and a pinch of salt and pepper, gives it the perfect combination of sweet and savory to leave you satisfied until lunch.  I also opt for Ezekial bread because it is made with real ingredients and largely unprocessed. 
A quarter of an avocado has about 80 calories and 7 grams of good fat (there is a difference I promise).  And a little secret to keeping your avocado from turning brown is to put the avocado still in the skin in a plastic bag with the pit still in it into your fridge.  By doing this I am able to use one avocado over four days.  

If you're not an avocado fan yet, I hope you give them a try!  

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