0

0 items in your Cart

Chosen Recipes

Cranberry Almond Granola Parfait (gluten-free)

April 17 2014

  Crisp, crunchy granola without the vegetable oil or processed sugar, made right in your own oven! Avocado oil roasts the oats perfectly without degraded nutrients from cooking. Add in your favorite gluten-free grains and seeds for extra crunch and texture to each bite. Enjoy it with milk or layer with greek yogurt and fresh fruit for an energizing start or satisfying finish to your day. Yields: about 5 cups...

Read Full Recipe >


Orange Beef/Chicken Stir-Fry

April 15 2014

  Stir-fry is an excellent way to add vegetables to your diet. The even, hot heat of a wok allows for quick cooking, yielding crisp, nutrient-dense veggies. Safe for very high heat, avocado oil is the perfect medium for stir-frying in your wok, which will conduct heat at temperatures much greater than the average non-stick skillet. If working with beef use your favorite marinade for added tenderness in your meat....

Read Full Recipe >


Antioxidant Chia Smoothie

April 11 2014

  Chia seeds, along with blueberries, pomegranate, and hemp, contribute to this antioxidant powerhouse of a smoothie. The pomegranate arils bring a bright, tart flavor that gives it a unique taste. Make with or without your milk of choice for either a creamy or lower-calorie version. Yields: 2 Servings 1½ c. chilled coconut water (or filtered water) ½ c. canned light coconut milk (or milk of choice) 1 c. fresh...

Read Full Recipe >


Garlic Roasted Asparagus with Prosciutto

April 08 2014

  Garlic Lemon Infused Avocado Oil adds tremendous flavor to roasted asparagus in one simple step. Crisp, salty prosciutto forms a snug wrap around the veggies and poached eggs create a natural yolky sauce to drizzle over. Best enjoyed any time of day! Yields: 2 Servings 1 lb fresh asparagus 2-3 T. Garlic Lemon Infused Avocado salt & pepper, to taste 1 oz prosciutto, thinly sliced 4 eggs, cooked as...

Read Full Recipe >


Roasted Spaghetti Squash with Chicken & Sage

April 04 2014

  This flavorful dish makes great use of fall harvest with dark leafy greens and spaghetti squash. The squash doubles as pasta (hence the name ‘spaghetti squash!’) with long stringy threads and a moist but crisp bite. Avocado oil aids in roasting the squash to tender perfection while preserving nutrients. Top with a lemon sage sauce and crisp seared chicken for a warm, comfort meal perfect for a cool night....

Read Full Recipe >