1 half of an avocado, pitted 1 egg Salt and pepper, to taste Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, bacon, etc.) Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Eggvocado
Avocado Corn Salad - um, yum!!! The fresh taste of the corn, tomato, avocado, onion, and cilantro, with the zest and refreshing splash of lime. Highly recommend this one as a side dish to your favorite Mexican dish, or even to take to a potluck!
“The Biggest Loser” salad that almost no one can get enough of. 1 head fresh lettuce, 1 bunch fresh basil, 2 fresh in-season tomatoes, 1 cucumber, 1/4 red onion (for dressing)-1/3 cup olive oil, 4 tbsp lemon juice,1 tsp honey (for dressing) salt and pepper, to taste
90 No-Heat Lunches for Taking to Work. I would skip the pasta ones, but the shredded chicken and avocado salad, and the tuna wraps look yummy. I hate heating up food at work. All they ever have is a microwave. Makes it taste yucky.
One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you and delicious! Ingredients: Whole avocado, Eggs, Cayenne pepper (or any spice of your choice). Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked to the level you like. PALEO APPROVED.