Dark Chocolate Avocado Adaptogen Mylkshake

Having grown up in California, I thought I knew all there was to know about avocados and the various ways to enjoy them. 

Mash them up with salt, lime juice, roasted serrano peppers, and cilantro, and you have guacamole. Sliced or mashed up on a piece of toast and you've got avocado toast. Wrap them up into a cylinder of rice with crabmeat, and you have a California roll. Slice them on a sandwich with bacon, lettuce, and tomato and you have an elevated BLT.  

Dark Chocolate Avocado Mylkshake

How about in a milkshake?

Before you click out and away, hear me out for a sec!

Avocados are great main ingredients in making decadent desserts and shakes that are much healthier.

These creamy fruits are nutritionally packed, rich in antioxidants, phytonutrients, fiber, and potassium. Add to that their high levels of heart-healthy monounsaturated fat, which has been shown to lower cholesterol, and you have a treat that just might leave you better off than it found you. 

So this MYLKSHAKE is pretty darn delicious. I made unintentionally, but sometimes those unintended creations are the best! This Dark Chocolate Avocado Mylkshake has so many good-for-you ingredients: collagen peptides, greens, healthy fats from avocado and coconut, cashew milk, and adaptogens. 

Dark Chocolate Avocado Mylkshake

What You'll Need

1 small avocado (about 100g)
1 handful baby spinach
2 tbsp coconut shavings, unsweetened
1/4 tsp Mucuna Pruriens (I used this brand)
1 tsp Ashwagandha (I used this brand)
1 cup unsweetened cashew milk
1/2 cup fresh water
2-3 drops stevia
1 scoop Dark Chocolate Blackberry Collagen Peptides  from Vital Proteins
5 ice cubes

What You'll Need To Know

Add all ingredients to a high-speed blender

Blend for 60-75 seconds or until everything is smooth.

Pour in a glass and enjoy!

Recipe makes 1 serving.


Smoked Salmon Avocado Bun Burger

Some days you have a bite of food that makes you go “woah!”

Your eyes widen.

You look down at the plate, with a look of amazement; almost pushing things around with your fork to see what’s making it so special. You take another bite, smiling as you do so, almost giggling of euphoric bliss, because it’s just so darn delicious.

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This happened to me with the rediscovery of the Avocado Burger in Milan.

Simplicity at it's best. Avocado used as the bun, filled with salmon lox, ribbons of zucchini and cucumber and marche greens all seasoned in a lemon, dill sea salt mix; and, the top avo-bun sprinkled with sesame seeds.

It is through my love of these tasty avocado bites, these perfectly balanced, sometimes weekly, sometimes daily forkfuls of little gastronomic treasures that excite me.

Since this rediscovery, I've been making a lot of Avocado Bun Burgers and playing around with plenty of different ingredients. This one in particular is simple yet so delicious. Fork and knife required. 

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SMOKED SALMON AVOCADO BUN BURGER

(Gluten-Free, Paleo, Whole30)

What You'll Need To Know

On a small bowl mix together lemon, dill sea salt, pepper and toss in salmon and bell pepper slices. Set aside.

Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

Top with salmon and red bell pepper.

Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

Recipe makes 1 serving.

What You'll Need

1 Avocado, peeled, pitted, halved

Red bell pepper, thinly sliced

3oz smoked salmon

1 tbsp filled, chopped

Juice from 1/2 lemon

Sea salt (coarse or finishing salt flakes)

Ground Black pepper