Opt for Avo: 3 Ways!
Ditch the ingredients that keep you down (you know who you are– cream, butter, and mayo) with an avocado swap! Replacing your traditional saturated fats with avocados is a simple way to add more nutrients to your diet while still enjoying the foods you love! Here are 3 recipes sure to #WowUpYourWeek:
Avocado Pancakes (Bye, Bye Butter)
Ingredients:
-1 ripe Mission Avocado, pitted and peeled
-3/4 cup whole milk
-2 eggs
-1 cup all-purpose flour
-3 1/2 tbsp sugar
-1 tsp baking powder
-Blueberries, avocado, and syrup for topping
Instructions:
1. In a food processor or blender, add the avocado and milk. Blend until smooth. Add eggs, flour, sugar, and baking powder. Blend until combined.
2. Heat a nonstick skillet over medium-low heat. Spray with cooking spray or leave the pan dry. Pour 1/4 cup of the batter into the skillet. Cook until the edges firm up and you can slide a spatula under the pancake. Flip the pancake and cook for 1-2 minutes until the pancake is cooked through on the bottom. Repeat for the remaining batter.
3. Serve immediately. Top with blueberries, more avocado, and syrup, if desired.
Fish and Chips with Avocado Aioli (Peace Out, Mayo)
Ingredients
For the Fish and Chips
-Sunflower oil, for frying
-1 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
-3-4 white fillets, like cod or tilapia
-1 tsp salt
-1/2 tsp black pepper
-1 1/4 cup pale beer
-1 cup all-purpose flour
-1/4 cup cornstarch
-1 tsp baking powder
For the Avocado Aioli
-1 ripe Mission Avocado
-3 tbsp fresh lemon juice
-1/2 tsp crushed garlic
-1/4 cup extra-virgin olive oil
-1 tbsp fresh dill
-1/2 tsp salt
-Freshly-ground black pepper
Instructions
1. Pour the sunflower oil into a large frying pan and heat it to 375°F.
2. Season the fillets with salt and pepper. Whisk the beer, flour, cornstarch, and baking powder until it's nice and shiny.
3. Dust each fillet with a little flour, then dip into the batter and allow any excess to drip off. Gently lower the fish into the oil one by one. Cook for 3-4 minutes, or until the fish is cooked through and the batter is golden and crisp. Then remove it to some kitchen paper to drain.
4. While the chips are frying, transfer the fish to a baking tray. Place in the oven for a few minutes to finish cooking.
Fry the chips in the oil that the fish were cooked in until golden and crisp.
5. For the Avocado Aioli, combine the avocado, lemon juice, oil, dill, garlic, salt, and pepper in a blender. Blend until creamy.
Serve the fish and chips with the Avocado Aioli.
Avocado Ice Cream (See Ya Later, Cream)
Ingredients
-3 ripe Mission Avocados, pitted and peeled
-1 can sweet condensed milk
-1 can coconut milk
-2 tbsp fresh lemon juice
-2 tbsp chopped pistachios
Instructions
1. Chill a loaf pan in the refrigerator for at least 20 minutes.
2. Add all the ingredients to a blender and puree until smooth. Pour the mixture into the loaf pan and place in the freezer for at least 4 hours or overnight.
3. Set aside to soften slightly before scooping into bowls. Serve sprinkled with pistachios.
