Avocado = Good Fat
I’ve been eating low carb/high fat for the better part of two years now. One of the tastiest snacks I, and a lot of other LCHF-eaters I’m aware of, get to have is an avocado. (Or if you’re vegan or vegetarian, you know the benefits as well!) The good kind of fat that keeps you feeling full. Plus plenty of fiber, the most protein of any fruit, more potassium than a banana, and lots of vitamins.
Half an avocado, sliced with a sprinkling of pepper and served with a couple pieces of Swiss cheese, makes a terrific afternoon snack and keeps my tummy satisfied until dinner.
Half an avocado, diced in a big garden salad with some cucumbers, black olives, shredded cheese, and topped with full-fat ranch dressing, is a delicious and filling lunch or dinner.
Half an avocado, mashed with a dollop of sour cream, a little salsa, and some garlic, salt, and pepper, makes a tasty dip. (I use sliced bell peppers instead of chips.)
How to keep it?
You see a trend there? Half an avocado. For just me, that’s usually the right size serving. So what to do with the other half?
As we all know, if you leave avocados sitting around for more than 10 minutes, they start to get brown. Yes, you can squeeze lemon or lime juice on them and wrap them up in plastic wrap, but personally I think that changes the taste of the avocado. Or sometimes you may not have lemon or lime juice handy.
This little gadget is a great solution! (affiliate link)
If you look at the collage above, the bottom right picture was taken after the avocado had been in the keeper for 24 hours. So I’m good for a second afternoon snack or big salad, with no weird color change and no corruption of flavor.
“Real” food is awesome, and fresh is best. This inexpensive little storage unit is a must-have for you avocado-lovers!
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