A Super Tasty Avocado Brunch Party!
In the spirit of sharing more “life” with you, today I want to tell you about a fun girls brunch I hosted recently where the star of the show was none other than my favorite food….avocado!
I have been wanting to get some of my best girlfriends together at my place for a fun get together all summer but summer came and went in the blink of an eye and BOOM, it’s fall now. So fall brunch, it is! One of the (many) things I love about this group of girls is our mutual love for healthy, tasty, and feel-good foods. What better way to celebrate friends and food than with an avocado themed brunch!
I wanted the brunch to feel casual and fun, so I whipped up a few dishes I knew they would love. I hosted the brunch on a Sunday and we lucked out with the most beautiful day. It was sunny and warm, yet the morning air had a fall-like crispness to it. Scott took Rhys and Norm over to my parents for the morning so I could get things organized and ready at the house.Sorry boys, girls only! ;)
For this brunch, I wanted to feature avocado in the main dishes. I made Heart-Healthy Kale Avocado Salad with Roasted Carrots and Heart-Healthy Smoky Quinoa Breakfast Bowls. Both of these recipes were provided by the Love One Today® and DANG, was I impressed!! These dishes were both very well received, but the Smoky Quinoa Breakfast Bowl was the biggest hit of the party! I also made some pumpkin muffins (because fall, duh), a fresh fruit salad, and had some veggies quiches. YUM! I also wore an avocado green dress with brown booties, so I basically WAS an avocado. Mission accomplished.
You guys have heard me talk about avocados a LOT. They are a staple in our house. When we think of avocados, I think it’s safe to say that we mostly think about that fact that they are considered a “good” fat. I talk about healthy fats a lot with my clients and find that there are some blurred lines between understanding the difference between dietary fats and recommendations/health benefits.
So here is the breakdown:
Polyunsaturated fat:found in plant and animal foods, such as salmon, vegetable oils, and some buts and seeds. Polyunsaturated fats include omega-3 and omega-6 fats. Strong and consistent evidence shows that replacing saturated fats with unsaturated fats, especially polyunsaturated fats, is associated with reduced blood levels of total cholesterol and low-density lipoprotein-cholesterol (LDL-cholesterol).
Monounsaturated fat:found in plant foods, such as nuts, avocados, and vegetable oils. Some evidence shows that replacing saturated fats with plant sources of monounsaturated fats may be associated with reduced risk of cardiovascular disease (CVD).
Saturated fat:found in the greatest amount in coconut, palm and palm kernel oils, and in animal-derived products. These fats are often solid at room temperature. Evidence shows that replacing saturated fats with unsaturated fats is associated with better heart-health outcomes.
Trans-fat:found in some margarines, snack foods, and prepared desserts. Individuals should limit intake of trans fats as much as possible by limiting foods that contain synthetic sources. A number of studies have observed an associated between increased intake of trans fats and an increased risk of CVD, due to its LDL-cholesterol-raising effect.
So basically, not all fats are “bad”. There are “good” monounsaturated and polyunsaturated fats that have been shown to lower cholesterol and reduced the risk of cardiovascular disease. Sources of good fat include extra virgin olive oil, nuts, fatty fish and avocados.
Fun fact: avocados are one of the only fresh fruits that provide “good” unsaturated fats to the diet. They are also a great source of fiber, which helps you feel full longer. They also help you absorb the fat-soluble vitamins and antioxidants found in vegetables and greens. WIN WIN!
One of the most asked questions I get from clients about avocados is “how the heck do I pick the best fresh avocado?!” I know, sometimes it can be tricky. Here is how I recommend picking the best avocados!
Color alone doesn’t determine ripeness, but darker avocados may be riper than ones with lighter skin.
Avoid avocados with large indentations. Those are probably bruised and/or past ripe.
Place the avocado in the palm of your hand and squeeze lightly (to avoid bruising).
If the avocado yields to gentle pressure, you know it’s ripe and ready to eat.
If not, the avocado will be ripe in 2-3 days.
If the avocado feels mushy, it is probably overripe.
The girls and I ate all the delicious food, enjoyed the beautiful fall sunshine, and got some quality girl time in. It was one of those get togethers where there was never a dull moment in conversation and we just really enjoyed each other’s company. And reallyenjoyed the food. The girls all asked for the recipes so they could recreate at home for their families. It really was the perfect morning!
For more nutrition information and recipe ideas visit LoveOneToday.com! When I took a peak, I saw recipes for chocolate avocado pancakes, avocado and banana overnight oats, chocolate avocado energy bars, and an avocado and mango kick-starter smoothie. I can’t wait to try them all!!