so here it goes folks, an avocado a day.....well, 1/2 an avocado a day, i had to give ryan some! ;)

monday = guacamole tortilla with 3 beans and cheese.  here's how i made the guac...2 avocados, juice from one lime, 1 small diced tomato, 1/4 cup salsa, handful chopped cilantro, 1/2 tsp garlic salt, and pepper to taste, mashed all together to your desire consistency....i like a little chunk left in it!  I spread about 1/4 of this mixture onto a whole wheat tortilla (i love "La Tortilla Factory" brand), then topped it with a 3 bean mix (from can, drained and rinsed), and about 1/2 ounce cheddar cheese.  put under broiler for about 5 minutes and served with fat-free sour cream.


Tuesday = bison burgers topped with leftover guac and served with roasted baby potatoes.  for burgers, i use 1/2 pound ground bison (you CAN buy this at kroger!), 1/8 cup oats, and some spices (garlic powder, a little chayenne, salt and pepper), mix all together with hands and form patties, cook about 5-6 minutes each side.  dice up potatoes, coat with olive oil, salt, pepper, and whatever other spices you like and roast at 420 degrees for 25-30 minutes. 


wednesday = tomato and avocado soup with roasted butternut squash and arugula salad.  for soup - i was going to use THIS RECIPE , but i found out that day that i didn't have chicken stock, so instead i pureed 1 avocado with one can diced tomatoes in a food processor, then i added the juice from 1/2 a lemon, about 1/4 tsp chayenne, 1/2 cup milk, splash of white wine, 1/2 tsp salt, and one diced cooked leek.  i blended this all until it was only slightly chunky, then i moved it to a pot and cooked on medium-low until it was heated through.  you cook also serve it cold!  this was my favorite dinner of the week...talk about nutrient dense!!!
 

thursday = parm and panko crusted tilapia with pesto and avocado pasta....the fish is super easy, just thaw out some frozen tilapia fillets and top with a little parmesan cheese and panko breadcrumbs, spray with a little oil and broil on low for about 15 minutes.  for the pesto, i put ABOUT 3 cups arugula, 1/4 cup parsley, 20 almonds, 2 garlic cloves, 1/4 cup parm, zest and juice from one lemon, 1/2 tsp salt, 1/2 tsp pepper in food processor and pureed, then streamed in ABOUT 1/4 cup extra virgin olive oil until thoroughly combined into a paste.  i mixed about 1/2 of this with 4oz whole wheat pasta and topped with diced avocado.  i saved the other half for another day!  i actually didn't LOVE the avocado with the pesto pasta, i think next time i will pair it with the fish somehow, maybe an avocado/fish sandwich!  but the pesto on its own with the pasta was great!  give it a try!


tonight = i have one more avocado, so i am going to pair it with a frittata somehow.

remember, the fat in avocados is AWESOME for you, so don't be sceeerrred!   you don't have to eat them everyday, just pop um in every so often, like everything else i recommend. 
here are some more ways to use them

have a wonderfully healthy weekend everyone!  and if you live in athens.....come check out my SUPER CIRCUIT class at Athens Personal Fitness, saturdays at 6:30 am.  and i am taking on new personal training clients as well!