For my salad dressing,
I usually use an avocado, and I'll blend it with Brain Octane Oil which is a saturated, medium chain fat.
Not exact matches
I
usually use half an
avocado per serving, but I also am obsessed and realize that's probably an excessive amount to most people.
I will
usually just search for an ingredient I want to
use in the index, such as
avocado or pineapple, and then find one that
uses most of what I have on hand.
I
usually make my
avocado paletas with lechera, but I've never
used coconut milk — what a great idea.
Usually rolled, fried, and topped with saturated fat - laden toppings, this makeover
uses sautéed kale, mashed potatoes, fresh
avocado salad, and just a bit of queso fresco.
These rolls are a great lunch alternative to tortilla wraps or a sandwich and are completely customizable to your own taste; I filled mine with baked teriyake tofu,
avocado, carrot, cucumber, spring onions, sesame seeds, pickled ginger and a splash more teriyake sauce but you can always
use other veg and different sauces - I don't like wasabi but it is
usually considered an essential when making sushi.
As you all know, I am a total die - hard
avocado fan, and while I love
avocado toast and
avocado pesto and
avocado dressing, I
usually use this fab fruit (or is it a veggie?)
Pesto is crazy versatile and I
usually have a batch of some variation in the fridge - I
use it as salad dressing, toss it with roasted veggies, mix it with cooked grains, drizzle on
avocado toast, and throw it on top of my hummus (a must - try).
I always
used to start my morning with a high - protein, high - fat, vegetarian breakfast (
usually: spinach,
avocado, and loads of sunflower seeds, dressed with EVOO and Himalayan salt) and had great results with that.