Sentences with phrase «use the avocado because»

We used avocado because #avocadosforlife but also because they're filled with healthy fats that are incredibly hydrating for your skin.

I didn't use avocado because of the browning.

We used avocado because #avocadosforlife but also because they're filled with healthy fats that are incredibly hydrating for your skin.

Not exact matches

I would love to see more savoury recipes with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.

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.

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!

I like using avocado oil for high heat cooking, like roasting veggies, because it has a higher smoke point, but olive oil will definitely work for this recipe!

I think I'll use twice as much avocado and half as much onion and apple, just because those are my personal preferences.

I used my last avocado for the dressing and used fresh lemon juice because I didn't have a lime.

The only thing I added was avocado because lets face it, what can't use a little cado?

I also subbed flat leaf parsley for cilantro because the store didn't have any and I am growing my own parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.

I use organic avocado oil because it has a high smoke point.

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....

I really like using Bumble Bee ® Solid White Albacore in these No Mayo Avocado Tuna Melts because there is just a big difference in the consistency of albacore tuna compared to chunk light tuna.

This homemade mayonnaise recipe uses avocado oil instead of the more typical olive oil because avocado oil has a milder taste and works SO much better.

I like to cook with coconut or avocado oil before I'll use olive oil because of the higher smoke points.

4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh groundAvocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh groundavocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper

It all started when I was making a different bark recipe this summer (I'm slightly obsessed with bark because it's so easy to make and everyone loves it) that had avocado inside... and I wondered what other vegetable could I sneak into use for bark?

Drizzle with oil (I use avocado oil just because).

I see avocado in smoothie recipes sometimes and I'm hesitant to make smoothies where I only use 1/4 or 1/2 of an avocado, because my attempts at storing them in the fridge have never worked, as the avocado always turns brown quickly.

These muffins are so moist and creamy because we use avocado and yogurt in them!

Spread some of the bean mixture on top (this is an open - faced sandwich, remember), then the squash and shallots, cabbage, slices of avocado, pickled peppers (I used only a couple because I am still learning to embrace really spicy food), and finally some cilantro.

Ingredients: + Veggie kabobs (you can buy pre-made or prep the night before with your fave veg) + Frozen chopped broccoli or cauliflower from Trader Joes + Prepared hummus — plain or your fave variety — we used HOPE Sriracha + Raw nuts — we had cashews in the pantry, so threw those in + Avocado — because, you know — good fat + Hemp seeds — protein and crunch

Made a few changes, used white wine vinegar because I didn't have red, added roasted broccoli and sliced avocado, and mixed it with spinach and alfalfa sprouts.

This amino acid can be found in food sources like: red meat, diary products and avocado, but athletes are advised to use l - carnitine supplements as addition to their diet as they are constantly in lack of it because of intense training.

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

Perhaps you have already spoken to this, but it keeps me confused because I see so many other reports that say to use a bit of nuts / seeds / avocado / or olive oil each day.

I used guacamole rather than sliced avocado but that is just because I had some left over.

I try to put cinnamon on those, too, because it helps with insulin sensitivity and then you can choose abundant amounts of good, organic, clean vegetables; high quality fats whether it's coconut oil, grass - fed butter, or if you can't tolerate butter, ghee may be better; avocado oil, I use the Marks Primal Mayo for my mayonnaise because it's really good mayo with grass - fed eggs and avocado oil versus all the soy in canola; and then you high quality meat.

I see avocado in smoothie recipes sometimes and I'm hesitant to make smoothies where I only use 1/4 or 1/2 of an avocado, because my attempts at storing them in the fridge have never worked, as the avocado always turns brown quickly.

I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world's first healthy mayo — made with pure avocado oil — I don't have to feel like such a weirdo for dipping my fries in its creamy magic.

Avocados, some of the great olive oils, using grape seed oils for cooking because that can tolerate a higher heat.

Avocado oil is ok for light cooking but because it's mostly made of monounsaturated fatty acids, I'd use it for light cooking, not deep frying.

Avocado Paleo Ice Cream It's such a smart idea to use avocados in Paleo friendly ice cream because they provide just the right consistency for ice cream, and have so much going on in the way of nutrition that it serves quite a few purposes all at once.

Because it is a source of good fats, with its creamy texture, and mild flavor, avocados are a very flexible ingredient that can be used in many different types of dishes.

I use avocado oil when roasting or cooking at high temperatures because it has a higher smoke point (about 520F), and coconut oil if it's under 350F.

If you love avocado toast, you'll love this dish even more because you get to use the actual fruit as your «bread.»

I whipped these up in minutes because I had to use up the rest of a giant avocado before it went bad, so I whizzed up some kiwi lime mousse with avocado!

Weight loss has happened, but I've stalled too... But I'm too invested in this way of life... I used to do Atkin's Diet, I miss that diet because of my Atkin's shakes, they were so satisfying, (vanilla) and tastey, it required very little thought, but the Splenda & the cans, and the cartons, BPA, etc., don't trust that anymore, but I want my energy to step into gear, my carbs are just 1or2 blueberries, or avocados... I know it depresses me sometimes, but this Ketogenic way of life, starts in the mind, its mind over matter... I have to make it work!

The frosting is whipped avocado with powdered xylitol (for Austin's cupcake I used powdered sugar, because babies can not digest sugar alcohols).

And I don't use olive oil because the naturally occurring fats in the avocado and pine nuts are plentiful.

I used my last avocado for the dressing and used fresh lemon juice because I didn't have a lime.

I don't think that is going to happen this year though because I made these bacon avocado deviled eggs a couple of weeks ago and I have a new plan to use up all of those eggs!

I love using avocado now because of those muffins and will be trying these at my next dinner party thank you for sharing and I hope you have an amazing weekend!

Here is a quick list of foods to avoid giving to your pet: Alcoholic beverages Apple seeds Apricot pits Avocados Cherry pits Candy (particularly chocolate — which is toxic to dogs, cats, and ferrets — and any candy containing the toxic sweetener Xylitol) Coffee (grounds, beans, and chocolate - covered espresso beans) Garlic Grapes Gum (can cause blockages and sugar free gums may contain the toxic sweetener Xylitol) Hops (used in home beer brewing) Macadamia nuts Moldy foods Mushroom plants Mustard seeds Onions and onion powder Peach pits Potato leaves and stems (green parts) Raisins Rhubarb leaves Salt Tea (because it contains caffeine) Tomato leaves and stems (green parts) Walnuts Xylitol (artificial sweetener that is toxic to pets) Yeast dough