Category Archives: Avocados

Chilled Summer Seafood Plate from Chef Dino Renaerts

Summer seafood is abundant, so why not put out a plate at your next gathering. Chef Dino Renaerts, Chef, Sommelier, and owner of The Bon Vivant Hospitality Group LTD & Bon Vivant Catering LTD has this tasty seafood creation for us.

Chilled Summer Seafood Plate

Serves 4
4 oz Dungeness crab meat
8 side stripe shrimp
8 scallops
Avocado From Mexico
2 rib of celery + (1 carrot, ½ onion, 1/2c white wine for court bouillon)
1 small cucumber
½ pint heirloom gem tomatoes
1 mango
1 bunch breakfast radishes
1 Belgium Endive
1 -2 jalapeño
Picked cilantro leaves
1-2 lime / 1 lemon
1 tsp mayo
1tbsp crème fraiche
Olive oil & seasoning

Method: peel celery & cucumber and brunoise, set aside in a bowl, add crab meat, seasoning, zest of ½ lemon, 1 tsp mayo, season lightly and mix, set aside. Heat a court bouillon up and lightly blanch scallops & side stripe shrimp (30 seconds – 1min) let cool and marinate with lime juice, S&P, finely diced jalapeno and cilantro, set aside. Cut Avocado in half, remove pit & place in a food processor with, ½ lime juiced, 1-3 tsp crème fraiche, S&P, & 2-3 leaves of cilantro. Pulse until smooth, and set aside. Peel & cut mango – cutting crosswise across ½ mango to achieve slivers. On a mandolin, slice silhouettes of radishes, & Jalapeno, and cover with ice water.

To Assemble: take a rectangular plate, and 1 tsp of avocado crema – place dollop on one corner of plate and use back of the spoon to smear across the top 1/3 of the plate. Add 1 tbsp of crab salad mixture in a line across the bottom of the smeared avocado. Place marinated side stripe shrimp & scallops artfully arranged around crab salad. Slice endive & gem tomatoes, add to a bowl, add drained radishes & jalapeño, dress with oil & seasoning and garnish plate filling in empty spaces, garnish with mango spears and serve….bon appetite!

About Chef Dino Renaerts

Dino Renaerts

 Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. Born, raised, educated and trained in Vancouver, Renaerts has built a prolific career spanning over two decades that has seen him cook in a clutch of the city’s finest restaurants. Today, Renaerts applies his talent, passion and vision to his role as partner in The Bon Vivant Consulting Group, serving discerning clientele across the Lower Mainland.

A love of wine inspires Renaerts’s cuisine. In 1999, he was the first chef in Canada to become a Certified Sommelier through the International Sommelier Guild. Renaerts’s expertise in oenology earned him the runner-up Sommelier of the Year award at the Vancouver International Playhouse Wine Festival in 2006 and 2010.

Studies at the Dubrulle French Culinary School and a three-year apprenticeship at the William Tell led to roles at Bishop’s and Le Gavroche. Renaerts cooked for celebrities and royalty at the Fairmont Waterfront Hotel and Fairmont Hotel Vancouver and further honed his skills in the award-winning kitchens of Bistro Pastis and West. He later accepted executive chef positions at the Crown Plaza Hotel Georgia and the Metropolitan Hotel, home to the acclaimed Diva restaurant.

Recognition for his distinct, innovative approach to cooking has followed Renaerts throughout his career. He has garnered accolades for numerous regional and international competitions and was named ‘a culinary talent to watch’ by Vancouver and City Food magazines, and the Province newspaper. He has also earned Best Northshore Restaurant since moving across the bridge to West Vancouver.

Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. In 2014, he showcased his talents at several high-profile events, including the David Hawksworth Culinary Adventure at the West Coast Fishing Club for the 8th year, Dish n’ Dazzle, and the Chefs’ Table Society of B.C.’s Curry Cup. Renaerts served first on the board and later as president of the BC Chef’s Association from 2004 to 2009; he continues to be an active board member with the BC Hospitality Foundation.

Global influences have helped fuel Renaerts’s passion for cuisine. He has represented Canada’s culinary excellence in Indonesia and California and has drawn inspiration from visits to Singapore, Hong Kong, San Francisco, New York, the Napa Valley and Portland. Renaerts counts Argentina and France’s Champagne region as his next culinary destinations.

Renaerts’s education in wine led to his most important partnership: his marriage to restaurant-industry veteran, Nessa van Bergen, whom he met during an International Sommelier Guild course at Dubrulle Culinary Arts. Today, Renaerts and van Bergen are partners in The Bon Vivant Consulting Group and have two vibrant little girls who keep life busy and bright.

Avocado Dill Pasta Salad

The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here), and secondly with this recipe I packed up to share on the boat.

We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.

Avocado Dill Pasta Salad

Vinaigrette

3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
2  garlic cloves minced
3 tablespoons fresh dill, minced
3 teaspoons fresh oregano
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste

Barilla

Pasta Salad:

1/2 Barilla Farfalle (Bow Tie Pasta)
2 cups halved Grape Tomatoes (Windset are my favs = locally grown)
1 large English cucumber diced
3 green onions chopped
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled

Finish With

3 Avocados From Mexico, diced
2 tablespoons fresh dill, for garnish

Directions

For the vinaigrette:

  1. When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!

For the salad:

  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.
  2. Combine all ingredients in a large bowl EXCEPT the avocado and dill. Toss with 2/3 of the vinaigrette until everything is evenly coated.
  3. Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.

Boating

 

All aboard! You can even sleep on this rather luxurious sea vessel!

Forest Fire Haze

Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.

Boating 2015

We all look happy, Porcha dog not so much. But she loves it. Really, she does.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d make and eat this salad even if I wasn’t and you should too! Also Urban Digs Farm is a client of Slap Communications with whom I consult, and Barilla sent me the pasta I used and loved.  Disclosed!

Avocados and Ice Cream

Once again I’ve been fooling around in the kitchen with Avocados from Mexico and as it’s been a bit hot, I thought I’d chill out with some ice cream.  This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power!

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Avocado Ice Cream

Ingredients

3 medium Avocados From Mexico
1 tablespoon freshly squeezed lime juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup cream

Avocados From Mexico

Peel and pit the avocados and add with the lime juice, milk, and sugar to a blender (I use Vitamix) and puree. Transfer the mixture to a mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill for 5 hours.

Process the mixture in an ice cream maker, but only for 5 to 10 minutes, not the usual length. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d eat this ice cream even if I weren’t!

Chef Victor Bongo’s Seared Scallops with Cornbread Cakes Mango Salsa, Avocado Mousse and Chipotle Aioli

Another great Avocados From Mexico recipe from our friend Chef Victor Bongo! Look forward to more chef’s recipes in our Avocados From Mexico chef’s series. AND look forward to Chef Bongo’s new cookbook, Born to Cook, out soon!
Latin-Style Seared Scallops with Cornbread Cakes Mango Salsa, Avocado Mousse and Chipotle Aioli

Ingredients:
3 T Extra virgin olive oil
16 10/20 Scallops, thawed, cleaned and muscles removed.
TT Salt and black pepper
1 t Ground morita pepper
4 Cornbread cakes
3 T Mango salsa
6-8 T Chipotle aioli
1 cups Avocado mousse

Directions:
• Preheat oven to 400⁰F.
• Make sure the cornbread, avocado mouse, chipotle and mango salsa is made and ready. Than heat large frying pan on medium-high heat and add vegetable oil. While oil is heating up, pat the scallops dry with a paper towel, and season with salt, black pepper and morita pepper.
• Pan-sear scallops for 15 seconds on one side until golden brown, only do four at a time to keep the pan hot. Once finished, transfer scallops onto a baking tray lined with parchment paper, bake for an additional 3 minutes in the oven. Set aside.

Plating: Place 4 plates and ½ teaspoon dots of avocado mousse on the plate and a piece of cornbread cake on top. Place ½ teaspoon of chipotle aioli on top of the cornbread, and top each with a seared scallop. Place ½ teaspoon of mango salsa on top of each scallop, garnish with some micro greens.

Avocado Mousse

Ingredients:
2 Avocados, ripened
½ cup Sour cream
1 T Heavy whipping cream
1 t Lime juice, freshly squeezed
TT Salt and black pepper
Yield:250ml

Directions:
• Cut both avocados in half, peel and remove piths.
• Place processed avocados into food processor. Add sour cream, whipping cream, lime juice, and puree until smooth. Season with salt and pepper to taste, and store in fridge.

Cornmeal Cake
Ingredients:
1 ½ cup Cornmeal
1 t Salt
½ cup Milk, 2%
2 Eggs, large
1 t Baking soda
½ cup Vegetable oil
½ cup Sugar, white
½ cup Frozen whole-kernel corn, thawed

Directions:
• Preheat oven to 350⁰F.
• Mix all the ingredients and pour into a greased 8×8 inch baking dish, glass preferred. Bake until golden on top, test with a paring knife or tooth pick inserted into the center, approximately 20 minutes. It should come out clean, if it doesn’t, keep checking every 5-7 minutes. Once done, pull out of oven and let cool.
• Cut into round pieces using a 3-4 inch cookie cutter.
Yield:1lb

Chipotle Aioli
Ingredients:
½ cup Mayonnaise
2 t Chipotle pepper, chopped
TT Black peppercorn, ground
In a small bowl mix 2 ingredients together and season with ground black pepper to taste.

Yield:125ml

Mango Salsa
¼ cup Red onion, diced fine
¼ cup Red bell pepper, diced fine
¼ cup Yellow bell pepper, diced fine
¼ cup Roma tomato, diced fine
1 Ripe mango, diced fine
1 t Sambal Oelek
1 T Fresh cilantro, chopped
1 T Extra virgin olive oil
1 t Fresh lime juice
TT Salt and black pepper

In a medium sized bowl mix all ingredients in and season with salt and pepper to taste.
Yield:500ml
Yield: Serves 4

Chef Bongo Latin Scallops

Pairing: Dry, medium bodied BC Pinot Gris. Loads of ripe stone fruits like peaches and apricots, along with a great natural acidity.

 

Victor Bongo

ABOUT CHEF VICTOR BONGO

Chef Victor Bongo gained his respectable reputation by challenging all culinary standards.  Chef Bongo’s culinary creations and expertise have landed him many awards.  From “Chef of the Year” four years in a row, Gold Medal as the Youngest accomplished Chef, by CCFC to an outstanding award of excellence from Chef’s Congress as one of The Top Ten Chefs in Canada.

Chef Bongo mentor is Chef Edmund Liew, a 3 star Michelin Chef is who Chef Bongo credits the foundation of his career.  His first book, “The Excellence of Chef Victor Bongo” provides readers a glimpse into the journey and path that became the creation of Chef Victor Bongo.

Chef Bongo has been recognized for his extraordinary work with children and the community.  He is dedicated to providing positive changes in the community and his home, Africa.  He is known for his work with Dr. Greg Chang of Super Chefs of the Universe, his devotion of prevention of childhood obesity and educating young children on the importance of nutrition.

 

 

Avocados From Mexico Canada Day Recipes

We rounded up some recipes and highly recommend you get making some deliciousness this Canada Day, or sooner!

Celebrate Canada Day with an outdoor summer picnic that includes classic outdoor eats. An added avocado twist to these picnic perfect dishes is sure to delight your guests without compromising the waistline after a food-filled day of celebration.

Give yourself time to be present and reach for these quick, easy, affordable but delicious and nutritious recipes featuring  Avocados from Mexico to round out your Canada Day gathering.

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Avocado Cheesecake Served in Glass Jars

Ingredients:

Always a classic- Avocado Cheesecake Served in Glass Jars

  • ⅔ cup sugar
  • 2 x 250g packages cream cheese
  • 1 ripe Avocado from Mexico
  • 1 tablespoon lime juice
  • 1 gelatine leaf soaked in cold water
  • 1 cup Graham cracker crumbs
  • 1 tablespoon sugar
  • 45 ml unsalted butter, melted

Directions:

  1. Mix together all of the crust ingredients. Divide the mixture into the glass jars and press down firmly. Place the jars in the refrigerator while you prepare the other ingredients.
  2. In a food processor, blend the sugar, cream cheese and avocado into a smooth purée. Warm the lime juice in the microwave. Add the gelatine leaf and mix well. Whip into the avocado mixture and pour into the glass jars. Chill in the refrigerator for at least 2 hours.
  3. CHEF’S TIP: This cake keeps very well in the freezer. It can therefore be made in advance and thawed gradually in the refrigerator a few hours prior to serving

AFM-Avocado Popsicles

Avocado Popsicles (by: Angie Quaale, Well Seasoned Gourmet Food Store)

Ingredients:

  • 1 cup of water
  • ½ cup of granulated sugar
  • 3 Avocados from Mexico, peeled & pitted
  • Juice & zest from 1 whole lime (2 if it is super small)
  • ¼ tsp. salt

Directions:

  • Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool.
  • Pour sugar-water mixture into a blender with Avocados from Mexico, lime juice, zest & salt; blend until smooth.
  • Pour the mixture into 10 ice pop molds.
  • Insert the popsicle sticks & freezing until firm.

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Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado
Ingredients:

  • 1 naan flatbread
  • 60 ml commercial Alfredo sauce
  • 1 grilled red pepper, sliced into strips
  • 15 ml olive oil
  • 5 raw shrimp, peeled
  • 1 Avocado from Mexico, quartered
  • A few arugula leaves
  • Fleur de sel and fresh pepper to taste
  • ½ grilled lemon

Directions:

  • Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top. Serve with the grilled lemon.
  • CHEF’S TIP: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.

Did You Know?

  • Avocado is a versatile and nutritious fruit to incorporate into every meal.
  • There are nearly 20 essential vitamins and minerals in an avocado to help nutrient absorption in the body.
  • An avocado serving contains less than one gram of fat, and zero grams of cholesterol and sodium.
  • 75% of fat in avocado is “good” fat.
  • Eating an avocado a day helps to lower cholesterol and moderate fat levels.
  • Avocados are tasty when baked, fried, grilled or eaten raw.
  • Avocados from Mexico are available fresh, all year long.

About Avocados from Mexico 
Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world’s top avocado producer (over 1, 200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.
For more recipe ideas, nutritional information and tips, visit www.avocadosfrommexico.ca.

Joannie Rochette’s Cilantro Avocado Dressing

It turns out that when I met with six-time Canadian Champion and World Silver Medalist Joannie Rochette that one of her favourite recipes includes Avocados from Mexico. She’s currently an ambassador for Almond Breeze, so she suggests using their almond milk in the recipe, and why not! Here’s her salad dressing, why not whip some up this weekend and be sure to add extra avocados to the salad too for an added health boost!

Joannie Rochette

Creamy Cilantro-Lime Avocado Dressing with Avocados From Mexico

Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 1 1/3 cups (325 mL)
Ingredients
2/3 cup (150 mL) Almond Breeze® Unsweetened Original
2 tbsp (30 mL) olive oil
1/2 ripe avocado, diced
1 green onion, sliced
1 tbsp (15 mL) fresh cilantro
1 small clove garlic, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1/4 tsp (1 mL) each salt, freshly ground pepper and ground cumin
Directions

Dressing: In blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Tip: For a thinner consistency of dressing, add an additional
1/2 cup (125 mL) Almond Breeze® Unsweetened Original.
Nutrition Facts
PER SERVING: Per 2 Tbsp. / 30 mL: Calories 40, Fat 4g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 1g, Fibre 0g, Sugars 0g, Protein 0.4g

Avocado Salad Dressing

This easy recipe is perfect for using up your ripe avocados. Best served fresh. I also like to cut out some of the water and use as a dip for carrots, pita bread, etc. Great with noodle salads too!

  • 2 large, ripe avocados, peeled pitted and diced
  • 1 large garlic clove, minced
  • Handful of fresh cilantro leaves
  • 5 tablespoons water, plus more if needed
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste

DIRECTIONS

Combine all ingredients in a blender and puree until smooth. Add more water for a thinner consistency. Season to taste; serve chilled.

*This recipe originally from Self Magazine.

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so! –

Chocolate Avocado Peanut Butter Banana Pudding – They’re Not Just For Guac

Our avocado adventures in the kitchen continue and we’ve discovered that they are also AWESOME as a substitute for some of the less healthy fats when crafting tasty chilled desserts. When you use Avocados from Mexico you will increase the nutritional value of your sweet treat by contributing nearly 20 vitamins, minerals and phytonutrients  (plant compounds that promote good health). In addition, over 75% of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats), making them a great substitute for foods or ingredients high in saturated fat. And since I’ve just been told my cholesterol is too high and learned that avocados are one of the foods shown to lower cholesterol, there is yet another reason to eat the miracle fruit!
Avocados from Mexico

When combined with some banana, cacao powder, peanut butter (also a good fat), some Canadian maple syrup and banana, and whipped up in the food processor (we have a Kitchenaid), avocados became a decadent after dinner treat!
Ingredients

1 1/2 ripe Avocados from Mexico
1 large ripe banana
2/3 cup unsweetened cocoa or cacao powder
1/3 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup sweetener maple syrup
1/4 cup milk, either regular or almond

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Instructions

  1. Add avocados, banana, cacao powder, peanut butter and milk to  processor and blend until creamy and smooth.

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  1. Divide between 6 small jars or glasses, cover with plastic wrap and chill for a few hours, or overnight.
  2. Top with whipped cream, whipped coconut cream, a drizzle of peanut butter and some banana chips.

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*This recipe was inspired by Minimalist Baker version. So many good recipes on that site!

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!

Celebrate Cinco de Mayo with Avocado and Tilapia Fish Tacos

Today we are celebrating Cinco de Mayo here with perhaps a margarita or two, some fish tacos and of course Avocados from Mexico are in the mix. They are on sale at IGA at the moment for 99 cents as a bonus, and you’ll find this Ocean Wise Tilapia we use there too! While many think May 5 is to celebrate Mexican Independence day (Sept. 16) , it is actually to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. There’s your bit of history for the day, now go mix yourself a margarita and make these tacos.  Thanks to our consulting chef, Michael Smith, who’s also my boyfriend, for making these twice this week so I could get some good pictures.

Avocado

As we’ve been experimenting with best ways to peel and slice the avocado, we’ve discovered our new knife, a ceramic one from Epicure is the bomb! I highly recommend you check out their products.

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Michael’s pickles are the best and he used them for these tacos. When I refer to Chef Michael Smith please know I mean the Vancouver chef and my partner, not the tall PEI one with the cookbooks. Although we are a fan of his too, he is not the one who lives with me! We’ve only met once, in fact.

First make…..Michael’s Pickles

Don’t be too picky about what you put in here, switch up the veggies, add other fruits and use whatever oil and vinegar, lemon, lime, etc. you have on hand. Vinegar/acid is always 1/3 the amount of oil. Don’t mess with that ratio!

1 carrot
1 small fennel bulb
1 stalk celery
1 small leek white park only
1 red pepper
1 small mango

Julienne all

1/2 tsp kosher salt
1 tsp fresh cracked pepper
1 Tbsp avocado oil
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Sprinkle of fresh herbs such as cilantro, parsley or basil

guac mix epicure
1 Tbsp Epicure Guacamole Mix – if you have on hand. This is also awesome for guacamole of course!

Add to veggie mix, toss all together and let marinate for at least an hour. It’ll keep for a week if you cover it properly.

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For the tacos – For 2 – double or triple if you like

Corn Tortillas
1 MEXICAN Avocado sliced
2 Tilapia Filets (oceanwise – we bought ours from IGA to be sure)
Olive Oil for the pan
1 Tbsp Epicure Guac Mix
Pinch salt and a twist or two of fresh black pepper

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Cut fish into thirds or quarters, dip in the Epicure guacamole mix, mixed in with the salt and pepper and fry in olive oil for about 2 mins per side, depending on thickness.

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In separate pan fry corn tortillas for 1 min per side in olive oil remove from pan, top with pickles, avocado and fish, roll up and enjoy!

Margarita recipe

Lime margaritas

GOOD tequila (2 oz), triple sec (1 oz), fresh lime or lemon juice (2 oz), lime wedge, sugar or salt.
Mix everything and shake, shake, shake with lots of ice. Salt rim, pour in chilled glass and garnish with lime.

*Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!

Avocados From Mexico, Why We Love Them, and a Salad Recipe

Avocados are certainly one of the health foods we never have to force ourselves to eat, they are delicious and of course, not just for guacamole. This fruit (yes they’re a fruit and not a vegetable) makes it’s way onto our dining table in everything from salads, to sandwiches, to creamy smoothies, desserts, and of course, is a must for our guacamole.

Avocados are full of vitamins, minerals, antioxidants, fiber and good fat. They make are meals more filling, and although they do have a fair amount calories, they are healthy calories and a little avocado goes a long way. Pair it up with some additional protein and hunger will be kept at bay for a while!

We’re going to be showcasing avocado fun in the form of recipes and tips over the next little while as Avocados from Mexico has chosen Good Life Vancouver as an ambassador! We’re super stocked to add more avocados into our life and take our health to the next level.

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Today we needed lunch. On hand was some spinach, asparagus, pepper, mushrooms, carrots and, yep, AVOCADOS. It’s easy to get your veg in with just a few things you’ll likely have in the fridge.

4 cups spinach loosely packed spinach
1/2 yellow/orange/red pepper chopped
1 carrot grated
3 mushrooms sliced
4 asparagus spears boiled for 1-2 min in water
1/2 avocado or more!
1 tbs avocado or olive oil
2 tsp balsamic vinegar
Sprinkle salt and pepper and pepitas

Toss all into a bowl except avocado, asparagus and egg and toss. Throw onto a plate and once asparagus is cooked arranged over salad, and top with egg and avocado.

Additionally you could add nuts, raisins, and I like to sprinkle my salads with Ra Energy Natural Food Mix in garlic flavour, for extra omegas, calcium and fibre.

Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!