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Avocado Accolades

by Christie Caggiani, RDN, LDN, CEDRD

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Hardly mainstream when I was a child, these curious fruits have become quite the versatile and popular food lately, and for good reason. I’ve been experimenting with these green beauties, and have to say I’m so impressed with the results! There are some wonderful reasons to include avocado in your family meals, and extremely easy ways to do so.

 

Because its flavor is mild, it’s easy on young, developing palates, and the texture is silky smooth, allowing parents to introduce it as one of baby’s first foods.

 

There are many things that make avocados …. awesome:

 

Fat: The heart-healthy fat found in avocados is primarily monounsaturated, amazing for children’s developing brains and helpful for absorption of fat-soluble vitamins.

 

Fiber: This feature, along with the fat, assists digestion and can help children who struggle with constipation.

 

Vitamins and Minerals: Avocados offer some great potassium, an essential electrolyte that runs our heart and assists in healthy muscle development. Additionally, they contains some Vitamin K and Vitamin E, both fat-soluble vitamins that assist in healthy blood clotting and provide strong antioxidant properties, respectively. The B vitamins, including folic acid, help in maintenance of a healthy nervous system, and are a key to unlocking the energy that other foods provide.

 

Flexibility and Versatility: You can work an avocado into endless meals in so many different ways. It lends well to whatever flavors you pair with it, and can be a nice change from typical condiments, spreads or dips.

  • Add some cinnamon and applesauce to mashed avocado for a sweet snack
  • Combine it with some tomatoes, onions and peppers for a dip with a zing
  • Try spreading some on your morning toast, then top it off with an egg
  • Dice some into your favorite pasta salad

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Here’s one of my latest finds:

 

Avocado-Egg Salad Sandwiches with Pickled Celery

To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover the entire bowl tightly with plastic wrap.

  • Yield:

Serves 4 (serving size: 1 sandwich)

Ingredients

  • 6 large eggs
  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/4 cup finely chopped celery
  • 1/4 cup mashed ripe avocado
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 2 tablespoons dry-roasted salted sunflower seeds
  • 8 (1-ounce) slices whole-grain bread, toasted
  • 1 cup baby arugula
  • 4 heirloom tomato slices

Preparation

  1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add eggs to steamer. Cover and steam eggs 16 minutes. Remove from heat. Place eggs in a large ice water-filled bowl.
  2. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
  3. Meanwhile, combine avocado, mayonnaise, juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
  4. Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, and remaining 4 bread slices.

 

 

Sydney Fry, MS, RD,

Cooking Light

May 2015

 

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Avocado Toast

Who doesn’t like toast for breakfast?  There’s toast with butter, toast with peanut butter but how about avocado toast?  We found this delicious recipe from Siggi’s Dairy.  Try this spin on toast – it’s a great way to start your day!

Siggi’s Avocado Toast

Makes one open face sandwich.

Courtesy of Siggi’s

Ingredients:

  • 1 slice of whole-grain bread, toasted
  • ½ avocado
  • 3 tablespoons of Siggi’s plain-style yogurt (skyr)
  • 2 oz cherry tomatoes, halved salt and pepper to taste
  • 1 tsp red chili flakes, optional

 

Method:

  1. In a small bowl, mash the avocado and yogurt together with a fork.
  2. Season with salt and pepper to taste if desired, season with red chili flakes.
  3. Spread the mixture on toasted bread and top with tomatoes.  Finish with a touch of salt.

Not a fan of avocados?  Try some other Siggi’s recipes for something new!

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Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

Falafel with Avocado Spread

Ingredients

  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice

Method

  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

 

Recipe courtesy of Ann Taylor Pittman of Cooking Light. The original recipe can be found by clicking here.