6 Avocado Recipes That Aren’t Avocado Toast

You guys, I have some very distressing news. Are you sitting down? It saddens me to tell you this, but apparently…avocado toast is over. I know, I’m as upset as you are. But it was fun while it lasted. Now, I’m certainly not going to stop eating avocado toast, as my deep and abiding love for it cannot be quashed by something so fickle as a changing trend. But in the interest of branching out (just to other recipes with avocado – let’s not go crazy), here are a few delicious alternatives to consider.

Crispy Avocado Fries with Melty Cheese Dip via Joy the Baker

 

Burst Tomato and Zucchini Spaghetti with Avocado Sauce via Pinch of Yum

 

Grilled Stuffed Avocado Halves via Food52

 

Dark Chocolate Avocado Mousse via Hello Glow

 

Curried Chickpea & Avocado Sliders via Love & Lemons

 

Avocado, Mint & Lime Smoothie via Good Eatings

 

I haven’t tried the chocolate mousse above, but I have eaten a chocolate avocado cream pie that was legitimately life-changing. Who would have thought avocado had any place in the dessert world? I’m also dying to try those avocado fries. What’s your favorite way to use avocado?

♥ Mil

P.S. My favorite avocado toast recipe.

Friday Favorites

This week I’ve had food on the brain with Easter candy piling up on our kitchen counter and Sunday brunch plans on the docket. Easter is one of my favorite times of year, so I’m looking forward to this weekend. Are you doing anything festive and fun? Interpret festive and fun as broadly as you’d like, as many folks think eight hours of March Madness fit into this category. Yes, basketball, the true reason for this Sunday’s celebrations… On that note, have a great weekend and enjoy this week’s mostly edible links!
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1. This time of year always puts me in the mood for entertaining. I love having friends over for a laid back brunch or dinner at our place. Paper & Stitch‘s spring blogger brunch has me lunging for the “Pin it” button so I can recreate everything.
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2. This week we celebrated my father-in-law’s birthday by cooking him a healthy dinner, followed by gorging ourselves on copious amounts of Costco chocolate cake. We broke out this well loved cod and chorizo recipe from Real Simple, and it was a hit!
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3. Cadbury Creme Eggs are high up on my all-time favorite candy list. I avoid dairy, but every year I throw caution to the wind and indulge in at least one, if not two, of these jewels of deliciousness. This Taming Twins recipe for Creme Egg Rocky Road has me reaching for the Lactaid.
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4. As I’ve shared before, I try to plan out our meals for each upcoming week to make sure we stay on track with our health and financial goals. It’s easy to always lean on your go-to favorites, so I’ve been reading through Happy Fit Mama’s meal plans to get some new ideas.
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5. After all the eating and entertaining, who wouldn’t need a break?! I’ve started giving craft subscription boxes as gifts to a few of my friends who have been trying to get more creative. I just discovered The Messy Box, from A Beautiful Mess, this week and am excited to try it out. Everything Elsie and Emma touch is too cute.
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XOXO,
Jules

Green Smoothie Bowl

Here in North Carolina, spring is well underway with plenty of sunshine and temperatures in the 70s and 80s. Seattleites, don’t be jealous.

While I go crazy for cozy breakfast favorites like steel cut oats during winter, come spring my taste buds change their tune. I start craving fresh fruit and cold smoothies. As I’ve grown older, I’ve moved away from the sweeter flavors combinations, like peanut butter and banana, towards fresher and greener options. Greens pack an unbelievable punch of energy in the morning, much like a caffeine hit but without the ensuing crash. Lately I’ve been enjoying my smoothies a little thicker and from a bowl. Here’s my latest morning concoction, perfect to kick your morning off to a refreshing start.
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Green Smoothing Bowl (serves 1)

Smoothie Ingredients

• 1/4 ripe avocado
• 3/4 ripe banana, previously sliced and frozen
• 1/2 cup frozen pineapple
• 2 large handfuls spinach
• 1/4 cup vanilla Greek yogurt, preferably grass-fed
• 1/2 – 3/4 cup unsweetened non-dairy milk

Topping Ideas

• Granola
• Raw nuts and seeds (almonds, pecans, sunflower seeds, etc.)
• Shredded unsweetened coconut
• Sliced fresh berries
• Shredded coconut
• Cocoa nibs
• Sliced banana

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Directions

1. Add smoothie ingredients to your blender and blend until smooth. Start by adding a 1/2 cup milk and then slowly add more if needed. Be careful not to thin it too much. The texture should be pretty thick as you’re eating it through a spoon, not a straw.
   
2. Taste and adjust flavor as needed, adding more banana or other fruit for sweetness, or more spinach (or other greens) for that extra punch of veggie power. You can also add some ice to make it a little thicker and colder. I don’t like my smoothies too intensely cold – brain freeze!
3. For more protein, you can also add your protein powder of choice, almond butter, or if you’re adventurous an egg white.
4. Pour into a serving bowl and top with toppings of your choosing!
5. Smoothies are always best devoured immediately, although you can certainly keep leftovers in the fridge for a day.
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Just look at that color. Does that scream spring or what?

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An early morning smoothie bowl selfie. I’m not wearing any makeup here, which reminds me of Karen’s post on the #YouLookDisgusting campaign.

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How do you like to eat your smoothies, in a glass or in a bowl? Any favorite spring and summer breakfast recipes? While I generally don’t eat dairy, I do eat some full fat and grass-fed Greek yogurt every week to make sure my probiotics are on point. For me, a favorite breakfast treat is a big bowl of vanilla yogurt with granola and berries. It’s about as close to real ice cream as I get these days.
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XOXO,
Jules

8 Tasty Pi Day Recipes

Jules and I love a good pie. We’ll take any excuse to indulge in a slice, and what better excuse is there than Pi Day? (For us, Pi Day is less about math and more about pie. Ok, all about pie.) Everyone’s familiar with the usual suspects: apple, berry, pumpkin, coconut cream, chocolate. And don’t get me wrong, they’re all pretty awesome. But this year we’re breaking with tradition and delving into some delicious alternatives. From unexpected pie fillings to the mouthwatering magnificence of the pie milkshake (garnished with more pie, obvi), here are a few nontraditional ways for you to enjoy pie this Pi Day!

Strawberry Balsamic Slab Pie via Butter and Brioche

 

Blackberry Pie Milkshakes via SugarHero

 

Pretzel Peanut Butter Chocolate Pie (Vegan) via Minimalist Baker

 

Mini Lemon Meringue Pie Shooters via Honest Cooking

 

Mini Mason Jar Blueberry Pies via Handmade Mood

 

Key Lime Pie Macarons via With Love and Cupcakes

 

Peach Pie Smoothie via Foodie Crush

 

S’mores Pie via Buttercream Bakehouse

 

I’m dying to try the mini lemon meringue…and that blackberry pie milkshake, holy yum! The pretzel peanut butter chocolate pie looks incredible too, and it’s only 7 ingredients (and vegan). Which one would you pick?

♥ Mil