There is an avocado tree in the back yard and this seems to be a bumper year. Suddenly everything seems to be better served inside half an avocado. I can picture the presentation in a 5 star restaurant, even my brother the chef would approve.
1). I dry roasted corn (sliced off the cobb) with chopped portobello mushrooms, added some home made pico de gallo (diced fresh tomato, onion and cilantro) and topped with my favorite taco sauce. That’s what got me started. Watch the sodium content of the taco sauce.
2). I put all my favorite seasonings in a small pan of water and simmered for about 30 minutes, then brought it to a boil and added shrimp. When they cooled I chopped, added finely chopped onion and fresh basil and thyme. No dressing needed!
3). I recently read a recipe for chili with tofu instead of beans. I’m not sure I’m ready for tofu but I cut the beans down to less than half a can and didn’t miss the rest. I used half ultra lean ground beef and half ground chicken and doubled up on the chili powder. It was my avocado bowl that blew me away!
My blood glucose level is down 60 points over the last 4 weeks and my blood pressure stays down. I also increased exercising in the past few weeks.