4.5 17 Published Oct 08, 2015, Updated Sep 24, 2024 Fast forward a few years, I started learning more about healthy eating and realized that all fats are not bad, they don’t make you fat and they’re actually ESSENTIAL for our bodies to function. Nowadays I’m eating more fat than I ever have in my life and I feel awesome! My meals are amazingly satisfying, my blood sugar is balanced and I have even energy throughout the day. Before eating more fat I used to feel like I was hungry ALL.THE.TIME. Don’t get me wrong I still get hungry, but I don’t think about food constantly or feel like I have to bring a snack with me everywhere I go. As you all know, I love me some coconut oil, nuts, and seeds, but today I want to talk about one of the best healthy fat sources known to (wo)man — avocados! I’m hooked on them. No more buying one avocado and using it throughout the week… I get the bags with four or five and typically eat at least half of an avocado every day. A couple weeks ago when I was traveling I was so excited to see fresh avocados for sale at the Charlotte airport. I ended up buying one and eating it plain with salt, pepper and a spoon. True avocado fan right there! Seriously, if I could I would grow an avocado tree in our backyard I totally would. Okay so before I talk about how I’ve be adding more avocado into my diet, let’s talk about the WHY for a minute. First off, dietary fat is essential for many reasons. It provides long lasting energy, helps you feel full after a meal, helps MAKE HORMONES, works to form part of your brain and nervous system (this is why fats are so important for children), forms cell membranes for every cell in your body, carries fat-soluble vitamins throughout your body and helps to regulate your body temperature and keep you warm. So basically avocados are healthy and amazing and you should probably be eating more of them! And there are so many ways to use them beyond avocado toast and guacamole. Lately, I’ve been adding avocado slices to my salads (like this detox salad), smoothies and egg scrambles. I also love using them as a sub for mayo in tuna or avocado egg salad and making Green Goddess bowls. <—I’ll have to share the recipe for the bowl soon. Here lately I’ve also been experimenting with adding avocado to my salad dressings to sub for some of the oil and add a thick, creamy texture. This week I made a creamy balsamic dressing that was out of this world. I replaced some of the oil with half an avocado and the result was the creamiest balsamic dressing I’ve ever had. It’s still has a good amount of flavor and zing from the vinegar, but it’s silky smooth and 100% delicious. I’ve been putting it on everything including my fall breakfast salad.
More Dressing Recipes
Italian Dressing Healthy Caesar Dressing Balsamic Vinaigrette Garlic Tahini Dressing
