Avocado is a superfood that’s filled with incredible, healthy fats and nutrients to power your fitness results. This recipe is an easy way to turn avocado into tasty guacamole to add to your next fitness meal.

Have fun playing around with the amount of salsa, salt, and lemon that you add to suit your taste. There is really NO WAY to mess this recipe up, it’s delicious, simple and sure-fire.

Serve this guac up with virtually ANY dinner to spice it up and make it more interesting. It would be AWESOME served over Perfectly Seasoned Oven Baked Chicken Breast.​ Yummmmm!

Courtesy of RealHealthyRecipes.com

What you need
Serves 2

1 avocado
⅓ cup fresh salsa
1 teaspoon lemon juice
1 sprinkle sea salt

Instructions

1. Cube and seed the avocado.

2. Place all of the ingredients in a medium bowl and mash together. Enjoy immediately!

Nutrition
One serving equals 217 calories, 15g fat, 325mg sodium, 11g carbohydrate, 7g fiber, 2g sugar, and 3g protein

Here’s a tasty way to prepare wholesome avocado. All you do is slice the avocado, drizzle it with lemon juice and sprinkle with sweet paprika and ground cumin. Easy! What’s surprising is how vibrant the flavors are from such a simple combination.

The perfect snack or side to enjoy with your dinner. Be sure to prep this right before serving so that the avocados are as fresh as can be.

Courtesy of RealHealthyRecipes.com

What you need
Serves 2

1 avocado, sliced
Freshly squeezed lemon juice
dash of sweet paprika
dash of ground cumin

Instructions

1. Slice your avocado, generously drizzle it with lemon juice and then sprinkle with paprika and ground cumin. That’s it!

Nutrition
One serving equals 147 calories, 13g fat, 69mg sodium, 8g carbohydrate, 6g fiber, 1g sugar, and 2g protein.

Don’t have more than 10 minutes to prepare dinner tonight? I’ve got you covered with this super quick, high protein, crowd-pleasing recipe! These BBQ Chicken Avocado Boats are a delicious combination of roasted chicken and crunchy bell peppers covered in BBQ sauce and served on top of creamy avocado.

To make this recipe as quick as possible, purchase pre-roasted chicken from the store, or use leftover cooked chicken from yesterday’s meal. Then all you need to do is chop the bell pepper, mix everything together, scoop on top of avocado and serve!

Courtesy of RealHealthyRecipes.com

What you need

Serves 2

1 cup roasted chicken, chopped
Half of a red bell pepper, seeded and sliced
½ green bell pepper, seeded and sliced
1 Tablespoon BBQ sauce
One large avocado, pitted and halved lengthwise
1 Tablespoon cilantro, chopped
sprinkle of sweet paprika
a sprinkle of sea salt
sprinkle of black pepper

Instructions

1. In a medium bowl combine the chicken, bell peppers and BBQ sauce. Mix until fully combined.
2. Divide the chicken mixture between the two avocado halves and sprinkle with cilantro, sweet paprika, sea salt and black pepper.
3. Serve immediately. Enjoy!

Nutritional Analysis

One serving equals: 369 calories, 25g fat, 16g carbohydrate, 5g sugar, 155mg sodium, 8g fiber, and 23g protein.

I really enjoyed this soup.  It’s quite tasty.  The avocado gave it that “extra something”.  I did half the recipe and still had leftovers to freeze.   It is a little more complicated though, than some of the other Eating For Life recipes.    It would be a great recipe to make during our cooler weather.  Hope you enjoy it!

Serves: 8

Prep Time: 55 minutes

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic, minced
• 1 tbsp cilantro, chopped
• 8 corn tortillas, divided
• 8 portions chicken breast (about 2 lbs)
• 1 can (15 oz) pureed tomatoes
• 2 onions, finely chopped
• 6 cups fat-free, reduced-sodium chicken broth
• 2 cups of water
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 bay leaves
• Ground red pepper, to taste
• 3/4 cup reduced-fat cheddar cheese, shredded
• 1 avocado, peeled, pitted and diced

Directions

1. Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; saute for 3 minutes. Chop 4 of the tortillas into approximately 1-inch squares and add to pot; saute until softened, about 5 minutes.
2. While tortillas are cooking, slice chicken into bite-size pieces. Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.
3. Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.
4. While the soup is simmering, preheat your oven to 400 degrees F. Using scissors, cut the remaining tortillas into approximately 1/4″ wide strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 minutes. (They will crisp as they cool.)
5. After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1 1/2 cups) of soup into a bowl and top with the shredded cheese, diced avocado and tortilla strips.

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