I Know Guac is Extra

I looooove avocados…I also love breakfast (because pancakes and waffles).

And because I love avocados and breakfast so much, I thought to follow-up on my last fitness post, What Happened When I Stopped Being Italian for Two Weeks, it might be a good idea to write about some healthy breakfast alternatives.

They say breakfast is the most important meal of the day…but recently I’ve realized that it’s just too easy to grab the closest thing to you because you’re not even awake because The Walking Dead was on last night and it mind-blew you so you had to re-watch it 8 times and didn’t get to bed until 3am. So instead of thinking about what we’re actually putting in our bodies, we just go with the most convenient option (which usually isn’t the healthiest). I decided to go with avocados because they’re a great source of healthy fat and can help make you feel more full and more energized to start your day.

Below I’ve included my go-to breakfasts for the week. They’re quick and easy; no more than 5 minutes!

The first recipe has two ingredients: avocados and cottage cheese. That’s it. All you have to do is scoop out the pits and you’re good to go. Season with salt, pepper, or whatever else you’d like.


The second recipe is also two (major) ingredients: avocados and eggs. Before you start, you need to make sure the eggs are hard-boiled. (For my millennial’s out there, read below for how to properly hard-boil an egg…cause you just never know with us).*


Once you have your avocados and you’ve hard-boiled your eggs, cut the eggs in half and take out the avocado pits.


Scoop out the centers of the avocados as well as the egg yokes. Put them in a bowl. Add salt, pepper, oil and cilantro (optional). Mash together with a fork until it’s a smooth consistency…or they look like green mashed potatoes.


Once you’ve mashed the yokes and avocado to your liking, spoon back into your eggs. Viola! People will think you’re a chef!


*How to Hard-boil an Egg:

  • Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch-and-a-half of cold water (the more eggs=the more water). Add 1/2 teaspoon of salt to keep eggs from cracking.
  • Bring the water to a full boil.
  • Turn off the heat, keep the cover on, and let it sit for 11 minutes (realistically 10-12 minutes…depending on the sizes of your eggs).
  • Strain out the hot water and run cold water over the eggs to cool them and stop them from cooking.

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