Creamy avocado pasta

Ingredients:
1 medium ripe avocado, pitted
½ lime
2 garlic cloves
¼ jalapeno
¼ cup packed basil
1 cup spinach
1 teaspoon kosher salt
2 tablespoon extra virgin olive oil
¼ cup freshly grated parmesan
1 pound whole wheat spaghetti
1 cup spinach
 basil leaves to garnish

Method:
Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still al dente 9 -11 minutes.  Drain and reserve 1 cup of the cooking water.  Put the cup of spinach in the bottom of a serving bowl and  place the spaghetti on top and toss for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce.  Using a spoon, scoop out the flesh from the avocado and place in a food processor.  Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper.  Blend until smooth.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed.  Top with the grated parmesan and basil and serve. 

Source: http://blissfulbblog.com/blog/2012/2/16/blissful-eats-with-tina-jeffers-creamy-avocado-pasta.html

Shrimp With Avocado-Mango Salsa

INGREDIENTS

• Vegetable oil cooking spray
• 8 cups baby spinach
• 1 cup couscous
• 1 lb medium shrimp, shelled and deveined
• 1/2 cup chopped fresh cilantro, divided
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt, divided
• 1 large mango, peeled and diced
• 1 medium avocado, diced
• 1 medium tomato, diced
• 1/4 cup chopped red onion
• 1/2 jalapeño chile, seeded and finely chopped
• 1 tablespoon fresh lime juice

PREPARATION

1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Source: http://www.self.com/fooddiet/recipes/2011/06/shrimp-with-avocado-mango-salsa

Dairy-Free Fudgsicles (Made with Avocados!)

Ingredients

• 2 avocados (remove pit and skin)
• 3/4 cup + 1 Tablespoon of Cocoa Powder (Hershey's special dark is my favorite!)
• 1/3 cup milk (dairy or nondairy) *I used almond.
• 1/4 teaspoon salt
• 2 Tablespoon vanilla extract
• 1/4 cup agave

Instructions

1. Combine all ingredients in food processor until smooth.
2. Use a piping bag to get filling into the molds (to avoid a mess). Tap the containers so that the air bubbles pop.
3. Stick in the freezer overnight, or until they freeze. (I like to freeze mine for like 36 hrs before eating)
4. If your fudgsicles are hard to remove from their containers- run the popsicle mold under hot water briefly and the fudgesicles will come loose.

Source: http://brittanyangell.com/dairy-free-fudgsicles-made-with-avocados/

Guacamole Deviled Eggs

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Source: http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Paleo-Powered Breakfast: Eggs Baked in Avocado

Ingredients

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Source: http://www.fitsugar.com/Baked-Eggs-Avocado-Recipe-30787252