Instant Pot Egg Stuffed Avocado

Inside: Make these protein packed Instant Pot Egg Stuffed Avocados in no time! This simple recipe makes for an easy morning grab and go breakfast!

Make a dressing

Many a healthy salad has died by dressing drowning. It’s a shame because a little fat is actually a good thing. As little as three grams of monounsaturated fat (the kind potent in avocados) can help the body absorb the nutrients found in veggies, according to a Purdue University study. To make a delicious cilantro avocado dressing—perfect for all of your Tex-Mex inspired veggie blends—combine 1/2 an avocado with 1/4 cup of Greek yogurt, 1/2 cup water, 1 garlic clove, 1 cup of fresh cilantro, a pinch of salt, and a squeeze of lime juice in a food processor. Pulse the mixture until smooth.

Pickle them

Think of pickled avocados as the ultimate fat-fighting snack and sandwich topper. While the creamy fruit’s oleic acid attacks your existing chub, the vinegar increases the rate at which your body burns off carbs. And the faster you burn off carbs, the sooner your body starts incinerating fat.

To whip up a jar, cut avocados into large chunks and pack them into a clean quart-sized Mason jar with a teaspoon of dried red pepper flakes. Next, combine 1 cup water, 1 cup of white vinegar, and 1 tablespoon of salt in a saucepan and bring to a boil. Pour the brine into the jar, and screw on the lid. Once the jar has cooled, put it in the fridge. For the best flavor, allow the avocados to mingle with the vinegar for at least 24 hours.

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