Are avocados in season now? We’ve been avocado-deprived for several months (which is a major sacrifice for me), because I just couldn’t bring myself to pay nearly $2.00 for a mere 5 ounces of fruit. But when I went grocery shopping last week, they were 95 cents each! I filled a bag.
So these days we’re serving up Black Bean Avocado and Lime Salad; Avocado and Artichoke Tortillas; Greens with Avocado Salad Dressing; and Fusilli Pasta with Avocados, Tomatoes, and Olives. Oh, and one Avocado Cauliflower dish that got relegated to the never-again file. With the exception of the cauliflower dish, it was a delicious week!
Are Avocados Fattening?
Avocados are high in fat, but the difference between the fat in these rich, creamy fruits and the fat in, say, fried chicken or potato chips is the fat in avocados (monounsaturated fat) has actually been shown to help with weight loss, but the fat in the chicken or chips is conducive to weight gain.
Avocados also have a high satiety level – leaving you feeling satisfied, so you end up eating less – while the chicken or chips tend to make you want more.
The Skinny Choice
With 9 grams of fiber (each), 20% of the DV for vitamin C, 36% of vitamin K, 20% of vitamin B6, 30% of folate, 20% of potassium, and 150 mg of omega-3’s avocados are the perfectly slimming and healthy replacement for fattening mayonnaise, cheese slices, or butter in sandwiches or on bread.
Avocados also are great in dips like the classic guacamole or White Bean Guacamole – much less fattening options than regular chip dips. This creamy, rich fruit can also be used to replace some of the fat in baked goods, like banana bread, zucchini bread, muffins, or cookies.
Fusilli Pasta with Avocados, Tomatoes, and Olives
This quick and easy pasta dish has both a zesty and rich flavor.
- 16 ounces uncooked fusilli pasta (For easier weight loss, use Tinkyada Brown Rice pasta)
- 2 - 3 cloves garlic, crushed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon onion powder or granulated onion
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 2 fresh tomatoes, diced
- 1 1/2 cups (one 6-ounce can) black olives, drained and sliced
- 2 ripe Hass avocados, peeled and diced
- Cook pasta according to directions on package.
- When pasta is done, drain and then immediately return pasta to the pan it was cooked in.
- Add remaining ingredients except avocado. Lightly toss. Gently heat until warm.
- Stir in diced avocado.
Variation: Add 1/8 teaspoon cumin along with other seasonings for a change of flavor.