Excuse 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!
Joanne
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