‘Fill Me Up’ Paleo Avocado Smoothie

paleo avocado smoothie, avocado shakeI’m no stranger to a smoothie recipe. They are quick and convenient for breakfast or a filling snack, and they remind me of eating ice cream. Yum.

This one is particularly reministant of ice cream thanks to the avocado. Its super creamy, and give it a few extra minutes in the freezer after blending and you can enjoy it with a spoon as opposed to a straw. I sometimes keep a batch of this in the freezer for an after-dinner treat.

Avocado aside, the raw almonds amp up the “filling” factor even further, in addition to giving this a nice balance of healthy fats and protein in combination of the sweetness of the fruits.

You can top this with some bananas, Chia seeds or chopped raw almonds for a little texture.

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Primal Zucchini Pasta Noodles with Creamy Avocado Sauce

How to make zucchini noodles, paleo zucchini noodles, zucchini pastaPasta is something I used to know. And while I know why I don’t eat it, that doesn’t mean I can’t also appreciate how wonderful it once tasted. Why do you think every Paleo “diet-er” tries to come up with ways to make eating vegetables feel more like eating grains? Duh. Because they taste good and we miss them.

This is another one of those recipes, and of the “wanna be pasta” recipes I’ve made, this one is in my top five. The creaminess of the avocado is delicious and gives it an “Alfredo” likeness while also making it super filling for a veggie dish. I like to use a ton of garlic in the sauce, but you can cut back to 4 or 5 cloves if you prefer. For the noodles, I use a veggie peeler to make thicker, linguine-like noodles, and it works great, but you’re real fancy and have access to a spiralizer, they work great, as well. I’ve also made raw veggie noodles with cheese graters, but have never been satisfied with the result, so I wouldn’t recommend it. Enjoy!

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Healthy Jicama Avocado Salad Recipe

Jicama salad, healthy saladsJicama is one of my favorite root vegetables — and I feel like I don’t use it nearly as much as I would like. I usually remember my favorite forgotten veggie — and throw it into the rotation — when I’m looking to mix up my usual lunch routine. It has a mild and crisp flavor, making it an awesome addition to citrus salads.

This salad is light and healthy, incorporating Mexican flavors, tons of citrus, and a hefty dose of avocado for good measure. This recipe makes 4 servings and it’s very filling — thanks to the avocado — but if you are looking for a little more substance, feel free to toss some protein on top; the flavors are mild enough that few wouldn’t pair well. Enjoy!

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