Serves

1

Ingredients

1 whole egg
1 egg white
1 toasted whole wheat English muffin
1/4 cup mashed Hass avocado
1 slice reduced-fat cheddar cheese
2 tomato slices

Instructions

Scramble 1 whole egg with 1 egg white in a skillet coated with cooking spray. Place on toasted whole wheat English muffin spread with 1/4 cup mashed Hass avocado, and top with 1 slice reduced-fat Cheddar cheese and tomato slices.

Serves

4

Ingredients

2 cups egg whites
2 avocados from Mexico, peeled, pitted and diced
1/4 cup tomatillo salsa
4 large multigrain tortillas or wraps, heated
2 small tomatoes, diced
Cilantro sprigs

Instructions

In a non-stick skillet over medium-low heat, cook egg whites, stirring with a spatula, until scrambled. Gently mix in avocados and salsa. Spoon scrambled egg whites onto tortillas, dividing them evenly. Top with tomatoes and a few cilantro sprigs; roll up.

Serves

4

Ingredients

8 slices whole wheat or multigrain sandwich bread, toasted
1/2 cup fat-free garlic and herb cream cheese
6 strips bacon, cooked and cut in half
2 avocados from Mexico, peeled, pitted and sliced
8 slices tomato
Cilantro sprigs

Instructions

Spread 4 slices of bread with cheese. Top with bacon, avocado and tomato slices, dividing ingredients evenly. Garnish with cilantro and close sandwiches with remaining slices of bread.

Serves

6 cups

Ingredients

2   teaspoons instant espresso powder
2   cups milk
2   cups ice cubes
1   can (14 oz) sweetened condensed milk
1   fully ripened Avocado from Mexico, halved, pitted and diced

Instructions

In small cup, dissolve espresso powder in 2 tablespoons water.  In blender, combine milk, ice cubes, condensed milk, dissolved espresso powder and avocado; blend until very smooth.  Serve immediately.

Serves

2

Ingredients

1 small avocado from Mexico, peeled and pitted
3/4 cup orange juice
1/2 cup nonfat vanilla yogurt

Instructions

In blender, combine avocado, orange juice and yogurt. Blend until smooth; pour into 2 glasses.

Serves

4

Ingredients

For tomatoes
4 medium tomatoes, halved lengthwise
¼ teaspoon fine salt
½ teaspoon sugar
2 tablespoons parsley
4 teaspoons olive oil

For avocado sauce
2 Ripe Mexican Hass avocadoes
¼ cup fresh lime juice
¼ cup water
¾ teaspoons fine salt
½ teaspoon black pepper
2 tablespoons finely chopped chives or scallions
4 slices cooked bacon

4 English muffins, split
2 tablespoons olive oil
1 teaspoon distilled white vinegar
8 large eggs

Instructions

Preheat oven to 500°F.  Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar, and parsley, then drizzle with olive oil.
Roast tomatoes until soft but still intact, 30 to 40 minutes.

In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth.  In medium bowl, combine avocado sauce; stir in chives or scallions.  Separate English muffin halves and brush with olive oil; bake in pre-heated oven until edges are brown, about 8 minutes.

While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.

To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.

Serves

4

Ingredients

1 large avocado from Mexico
1 1/2 cups cantaloupe cubes
1 1/2 cups fresh strawberries, stemmed and cut in half
2 tablespoons freshly squeezed lime juice
Sugar

Instructions

Peel and pit avocado; cut into 1-inch cubes. In a bowl, combine avocado, cantaloupe, strawberries and lime juice. Sweeten to taste with sugar.

Serves

4

Ingredients

1 avocado from Mexico
2 ruby grapefruits
2 mangos
2 tablespoons mint, chopped or cut into thin strips
Sugar

Instructions

Peel and pit avocado; cut into 1-inch cubes. Cut away peel and white pith of grapefruits. With a small knife, cut between membranes to remove grapefruit segments. Peel mangos; cut flesh away from pit and cut into 1-inch cubes. In a bowl, combine avocado, grapefruit segments, mango cubes and mint. Sweeten to taste with sugar.

Serves

4

Ingredients

1 1/2 cups picked crabmeat
2 tablespoons minced red onion
1 small jalapeño, seeded and chopped
1 tablespoon chopped cilantro
1 tablespoon lime juice
Salt and pepper
4 English muffins, split and toasted
2 avocados from Mexico, peeled, pitted and sliced
1 cup shredded Swiss cheese

Instructions

Heat broiler. In a bowl, mix together crabmeat, onion, jalapeño, cilantro and lime juice; season with salt and pepper. Spoon 3 tablespoons crabmeat mixture onto each muffin half; top with 3 slices avocado and sprinkle with 2 tablespoons cheese. Broil until cheese is melted and bubbly.

Serves

Makes 12 muffins

Ingredients

1/2 cup (about 1 medium) mashed avocado from Mexico
1/2 cup (about 2 small) mashed ripe bananas
2 large eggs
1/2 cup low-fat milk
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts

Instructions

Heat oven to 375°F. Grease 12 muffin tin wells or line with paper cups. In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts. Spoon batter into prepared muffin tin; bake 15-20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Serves

4

Ingredients

2 avocados from Mexico
2 bananas
2 oranges
Sugar

Instructions

Peel and pit avocados; cut into 1-inch cubes. Peel banana and cut into 1-inch pieces.  Cut away peel and white pith of oranges. Cut into 1/2-inch rounds and cut each round into quarters. In a bowl, combine avocado, bananas and oranges.  Sweeten to taste with sugar.

Serves

4

Ingredients

6 ounces Mexican chorizo
8 large eggs, lightly beaten
4 six-inch corn tortillas, heated
1 avocado from Mexico, peeled, pitted and sliced
1/2 cup pico de gallo salsa
Cilantro sprigs, for garnish

Instructions

In a skillet over medium heat, cook chorizo, breaking it up with a wooden spoon or spatula, about 5 minutes or until cooked. Drain off fat. In a non-stick skillet over medium-low heat, cook eggs, stirring with a spatula, until scrambled. Gently mix in chorizo. Spoon scrambled eggs onto tortillas, dividing them evenly. Top each tortilla with avocado slices and salsa; garnish with cilantro.