We’ve been having avocados for breakfast, lunch, and dinner here lately, as my box of avocados ripened all at once (and these are just too delicious not to eat).
The first thing I made was Smashed Chickpea and Avocado Sandwiches, with a recipe I found at Two Peas and Their Pod. I had my sandwich on Udi’s Gluten-Free Whole Grain Bread (contains eggs) (pictured below), and my son had his on Foods for Life Millet Bread. This is so yummy!
For dinner I made a salad with Grilled Chicken and Avocados. This is as simple as grilling up some chicken breasts (I used Cajun spices), slicing up the avocados, and serving it all over baby lettuce.
For breakfast? Check out my recipe for Avocado Chickpea Bread. I am also experimenting to determine whether avocado works as an egg replacer (like a fruit puree). I’ll let you know how that works out.