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.
3 comments:
Hi Collette,
Did you know you can freeze avocados? I'd hate to see you lose any.
-Nancy
Nancy, I did try freezing some. I cut them open and froze the pulp individually in freezer bags. Is that how you recommend doing it?
I always forget that you can freeze avocados. I'd probably save myself some waste if I would remember that. These recipes look so tasty. I'm a bit late this week, but want to thank you for sharing at last week's Allergy-Free Wednesdays. We hope that we'll see you again this week.
~Michelle, AFW Hostess
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