I am an avocado aficionado ππ₯ and on my recent trip to Mexico, I was introduced to a brand new way to eat avocado- grilled π
When I bit into it I was surprised that it did not taste like raw avocado at all- when grilled, the texture becomes custard like, almost like a cooked egg yolk, and the sweetness of the fruit comes out. Cut into pieces, it tastes wonderful spread onto chargrilled carrots and broccoli, I was hooked π€·πΌββοΈ
Iβve created something similar before, when making baked breakfast avocados π³ but these grilled ones are a lot faster and go with just about everything. You just need three things: avocado, lime and salt π
This works very well for avocados that are not 100% guacamole ready yet π₯
To make 1-2 servings you need:
1 avocado π₯
Flaked sea salt π§
A splash of lime juice π
How to:
You have two options to approach this, first, you can use a grill pan on your stove. Secondly, you can grill your avocado pieces on a grill or smoker. The latter will change the flavor profile depending on the type of pellets you have in your smoker. Both options work well, but the flavor will it be a different.
The best way to cut your avocado is to either cut it into fourths or eighths. This will of course affect the amount of time it takes for the avocado to reach its desired doneness. I like to cut it into fourths.
For the Pan method, I like to use a Pan that has ridges, So that I can still get the iconic Grill marks I like to make sure my pan is medium hot, and then I grill each avocado side for 3 to 4 minutes. While the avocado is grilling, I squeeze on lime juice and garnish with sea salt.οΏΌ
The grill method is very similar, make sure your grill is warm and place the avocado onto the grates. The time it takes for the avocado to be ready depends on how hot your grill is, And since it is laying on the grates, do you want to make sure that it does not burn. I would check after two minutes on each side. The same goes for a smoker.
Once the avocado is cooked, you can serve the pieces as they are with grilled vegetables and meat. We love it with steak or salmon. You also have the option to throw it onto a salad, a taco, or to make it into a guacamole π₯
You can substitute any ground meat for the sausage, we chose chicken but beef or pork would be yummy too π check out my guide to sourcing meat here!
In a small bowl, add the onion, and the sausage after removing it from the casing. Mix and Season and add in the chopped herbs. Next, add in the riced cauliflower and let it all come together.
In a casserole dish, place cleaned bell pepper halves
When the sausage and veggie mixture is ready, scoop it into the bell pepper halves and bake for about 40 minutes at 350Β°F!
Enjoy, this tastes lovely with steamed green beans and homemade tomato sauce π
Who doesnβt love a yummy bowl of pasta with a creamy sauce ππ»ββοΈ
Although wheat pasta is off the table for us, we still enjoy noodles in the form of almond flour or shirataki noodles (check out our swaps here) π₯°π
Today, we tackled a classic favorite- βfettuccine Alfredoβ with duck tenders π¦
Cut the duck breasts into little pieces and heat up duck fat in a pan. When the fat is hot, quickly fry the meat and season. The cooking process takes about 5 minutes, you need to make sure to move the meat around a lot.
When the meat is ready and seasoned, pour on the cream of choice, season again and let everything simmer and come together.
Cook the pasta and serve with the meat and chopped herbs πΏ
Hey friends π this is another veggie loaded swap for one of our old favorite sides of mushroom risotto! This is using a riced cauliflower but you could also use miracle noodle rice instead π
We have made lots of Cauliflower rice swaps before like this cumin flavored or tomato rice π
To make this you need (1-2 portions):
8 ounces button mushrooms π
1/2 purple onion π§
1 bell pepper (we took a piece of each color) π«
Optional: 1-2 teaspoons of psyllium husk for a starchy feel
How to:
Start by heating up the fat of your choice in 2 pans, you can use butter if you can tolerate it or a neutral oil like avocado π₯
In one pan, fry the thinly sliced red onion, in the other, the mire poix veggies π₯
When those are browned, add in the diced bell pepper into the mire poix pan and the sliced mushrooms into the onion pan π³
Let everything come together and season both with salt, pepper, onion and garlic powder!
Combine the pans and add in the riced cauliflower! Let it all cook for 5-10 minutes, season if needed and optionally add the psyllium husk for texture and additional fiber!
This dish goes well with grilled salmon or trout, roast chicken, meatballs, or even with eggs sunny side up π³ and lots of avocado π₯
This time we decided to add in shrimp for a good dose of protein and micronutrients such as iodine, selenium and zinc which are all important for thyroid health π
They also contain some omega 3 fatty acids and astaxantin which are powerful anti-inflammatory nutrients π
Everything is married together with plenty of garlic, salt and a dollop of guacamole π₯ or Tartar sauce π
Once those have the desired texture, add in the cauliflower rice and let it all come together for a few minutes. Season again.
If you are using left over shrimp, add those in to warm them up. If youβre making them fresh which doesnβt take long, heat up more olive oil in a pan and sear them for about 3-4 minutes on each side, seasoning them with salt and garlic.
Crispy veggie fritters are a real comfort food and always transport me back to my Omaβs kitchen who often made potato RΓΆsti with apple sauce for us children ππ»
While potatoes and apples are off the table, this yummy swap is not! We threw together a variety of summer veggies, spices, and combined it with grain free flours and delicious creamy duck eggs π³ which we got from the market. They have a similar nutrient profile to regular chicken eggs, but contain a bit more fat, protein, B12 and choline which are all essential for metabolism and mitochondrial health!
Begin by finely shredding the veggies and chopping the herbs. Season with salt, pepper and cumin and mix thoroughly with your hands. Add in the eggs and mix again.
Next, add the flours and coconut chips, and mix again, letting the batter sit for a few minutes while the duck fat heats up in a pan.
Using a spoon or your hands, scoop out some batter and form about 6 little patties. Fry them for about 5-6 minutes on each side, or until crispy brown.
Like many of my lunches, this lamb gyro bowl was a spontaneous creation with the leftovers in my fridge, and tasted so so good, I had to share π π
I used left-over slow cooker shredded lamb but other lamb dishes like this lamb shank meat or steak would work too! For sourcing, check out my guide to lamb here!
Lamb gyros are typically served in a pita wrap with cucumber, lettuce, cabbage slaw, and lots of feta and tzaziki which I swapped for guacamole and MCT Mayo π (just as yummy)!!
Airfried Zucchini, cauliflower and bell pepper π«
Cilantro for garnish πΏ
Guacamole and Mayo π₯
How to:
While the veggies are in the airfryer (20 minutes at 400Β°F), reheat the lamb meat and add in the noodles! In a separate pan, toast the slaw and season with some salt and cilantro.
Cut the cucumber and the lettuce and use them as the base of the bowl. In one corner place the slaw, in the other the noodles and meat. Top with the crispy veggies, guacamole and Mayo and enjoy π₯
