Sentences with phrase «because of avocado»

It's because of avocado toast.

I think it looks most like a dessert, but it also is a great post workout snack because of the avocado base, the magnesium in the cacao and the omega3 in the chia seeds.

Common salad recipe with tomato, cucumber, onion and cilantro leaves, which provides an unusual exclusive taste because of avocado addition along with a pungent seasoning coat -

Because of avocado oil's high smoke point, the oil is safe to use up to 500 degrees, fitting most of my kitchen needs.

Because of the avocado, I added some water just to thin it a bit.

It seems to store well in the fridge too, I don't notice it turning all brown because of the avocado, but then again I normally store it in a sealed container in the fridge and finish it within three days.

Nicole — It is because of the avocado and because I personally don't like roasted vegetables hours after they were roasted.

Use within a 1 - 2 days (because of the avocado), but we doubt it will even last that long, you'll want to eat it on everything!

Does this have to be eaten straight away because of the avocados or can I make it today for picnic at Henley tomorrow?

I would assume yes because of te avocados, but don't want the frosting to harden too much.

Super Easy Avocado Cucumber Tuna Salad is light, flavorful and creamy because of the avocados.

Not exact matches

I have to admit I shy away from anything with fancy or obscure ingredients because of the high prices, and most times this even includes fruits and avocados.

It is hard to pick just one because honestly I love foods from all places, the dahls from India, falafels from Greece, green papaya salad from Thailand... but then one of my favorite foods to have would be fresh mexican food, the latin flavors, bright fresh ingredients, tropical fruits and vegetables, delicious fresh salsa, and one of my favorite things in the world: avocado!

The best part is because of the tangy cilantro and creamy avocado, you really won't even notice this fiber - rich fakeout isn't the real stuff.

One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).

Turned out I didn't have any avocado because mine had gone bad so I used a can of peas instead and they worked great!

Because of the nutritional value of avocados and the fact that they are available year round, I'm always looking for more and more ways to use them.

It sounded delicious because I love the classic combination of avocado and onion, and then the addition of a garlic - lime vinaigrette just seemed to be a perfect match.

Avocados differ so much in calories because of size.

The kale will stick to your hands because of the fatty avocado, so be patient and pull the kale off your hands finger by finger.

In addition to your standard breakfast options, they have this delicious breakfast bowl of veggies, lentils, avocado and fried eggs that I love (but I usually order it without the greens because I find they make it a little runny).

Don't feel up the avocados, you are part of ruining them, so when they do ripen, they will be bad because so many people like you has pressed gently on them that together they get mushed.

The difference is there is less oil because the avocado has so much of that creaminess.

Maybe I'm not adding enough to my sandwiches, though,»cause it seems kind of bland... Or maybe it's because my avocado was kind of underripe?

I know I should follow it but it's just so hard because lentils, chickpeas, avocado, mushrooms, artichokes, onions and garlic It's really hard to leave those out even if it's just for a couple of weeks.

I love adding half an avocado to my salad at lunch because it's so delicious and it sticks with me for the rest of the afternoon.

I don't know if I'll be back at SLA during the month of February, but if I do I'd get another one of these delicious bowls, with extra avocado, because avocado is life am I right!?

Because we love veggies, and avocados here there is a different but delicious version of the original guacamole.

Nothing too fancy because I don't want to mask the awesome flavor of the avocado itself.

And of course they would be — because like my husband said, «anything with bacon AND avocado in it is gonna be awesome.»

Added avocado for fat since we need it and couldn't resist adding just a few shards of Walla Walla onion because we love onion with zucchini.

So, I thought about making these low - carb cauliflower bites because they are all what we are looking for, which means they are low - carb, gluten - free, easy to make... And on top of that, you will find the ingredients are simples to find in any food store such as cauliflower, Parmesan and mozzarella cheese, bacon, eggs, tomatoes and avocado.

But I'm always nervous of cooking with avocado, because I find that it goes brown in no time - any tips?

Leave in the avocado because although it adds to the fat, it's the good kind of fat that helps you lose fat.

You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway.

It took me a while to get accustomed to the idea, because I always think of avocados as a cool, creamy treat, but I have to admit that I was pleasantly surprised.

One of my favorite things about it is the dressing because it's oil - free and is made with avocado, giving it much more nutritional value than your average dressing (especially if it comes from a bottle!)

I've seen avocado frosting recipes before and I've definitely been tempted, because I can eat avocado any time of day, and pretty much on anything.

Healthy green avocado leaves are critical for getting the best yields from avocado trees, and at flowering, because the leaves convert sunlight into sugars that support the production of fruit on the trees.

I decided to create my own Chocolate Milkshake because my kids aren't always big fans of adding bananas, avocados, sweet potatoes or pumpkin to their desserts.

Also because I have amazing food blogger friends I want to share some of their totally delicious avocado recipes:

I added an avocado just because I had a ready - to - eat one begging to be included The presentation, taste and WOW - ness of it was great!

Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing.

Now you can feel a little better about indulging in this tasty treat because I've swapped out half of the butter with some gorgeous green California Avocados.

Because avocado trees are tropical rainforest trees, they are active year - round — and that means cultural management of avocado groves is necessary throughout the year.

This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy - fried tortilla strips all tossed in a sharp lime - cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the cilantro and lime juice because....

Give your toddler the rest of the avocado, because she'll never stop screaming if you don't obey.

I was always scared of trying to make avocado brownies, because brownies are one of my favorite desserts and the thought of making them healthier did not sound very good!

Because avocado oil boosts the bioavailability of nutrients it's paired with, you increase your body's absorption of antioxidants whenever you add a dab of Primal Kitchen Mayo.

Cape Cod Potato chips (aka Coach John chips because Little Sis» coach brought them to one of our team parties several years back) in our Blue Avocado reusable bags