My first exposure to avocados was many, many years ago in guacamole at a Chi Chi’s restaurant. This was when I was still in high school. Yes, sadly, Chi Chi’s was my introduction to “Mexican” food. Although for a lot of Midwestern folks my age, that is pretty common. The guacamole was this greyish-green lump of goo that was tasteless. Several years later when I ate at a real Mexican restaurant, I cautiously tried some real guacamole and found that I loved it. Since that time, I mainly bought avocados to make guacamole and only in the last several years have I started using it in salads or just eating it on it’s own.
Now I can’t have guacamole since most of the other ingredients (e.g., lime, tomato) will cause a flare [the Confident Choices cookbook does have a yummy “mockamole” recipe that is quite tasty, though]. But I do include avocado in my diet pretty frequently. It really helps me miss cheese less since it has such a creamy texture. I have it on salads, since it makes the salad more flavorful and then I enjoy it more even though I can’t have any vinegar on my salad. I’ve even had a cupcake that had frosting made w/ avocados (it was super yummy).
My partner came across an avocado egg recipe on the epicurious site last week, which is a recipe in a book by the person who runs the Forest Feast blog. The recipe is super easy and we decided to try making it for breakfast this morning. Here they are before we put them in the oven:
And here’s how they looked when they came out:
They look really delicious, don’t they?
The thing is, they weren’t all that impressive once we sat down to eat. I ended up just eating my eggs out of my avocado and [gasp] not eating all the avocado. So, I’ve decided that I’m just not someone who likes her avocado cooked. It just didn’t taste all that great to me. I don’t think it’s the recipe; rather I think it’s just my preference. Give it a try and let me know what you think of it. I’ve linked to the recipe on epicurious and provided a link to the blog.