An Avocadoutfit & Good Fat Day Recipes

Avo necklace
Avo necklace

You know you’re a food geek when your clothing starts to remind you of produce.  Such was the inspiration for this post, which came from a necklace that I call my avocado collar because; well… it kinda looks like one!  I jokingly call this my “dumpy brown jumpsuit” because on paper, it should be dumpy and hideous.  Yet somehow, it’s actually pretty awesome!  Sometimes something that sounds bad can actually be good; like FAT, as in the monounsaturated kind that’s in avocados.  

In any case, avocados are still in season – and every time I pass by the produce section, I can't help but toss a few of nature's "green butter", as I call em, into my tote.  Besides being down right delicious, avocados are Healthy Hippie approved because they are made up of mostly monounsaturated fat, aka “good fat”: the sort that lowers the bad and raises the good levels of cholesterol in your bloodstream.  They’re high in both protein and fiber so they’re incredibly satiating and have even been shown to reduce BMI and boost metabolism, and their high potassium content works to regulate blood sugar levels and control blood pressure.  Avocados are also loaded with vitamins K, C and E, plus carotenoids and Omega-9 fatty acids – all essential nutrients for glowing skin.  So basically, the incredible edible avocado makes you look as good as you feel!  Are you sold?!  Great, now let’s eat…

Sure, everyone loves guacamole, but if by this late in the season you're looking to get a little more creative with your avo - check out 5 of my favorite ways to indulge deliciously.  

As always, my recipes require few ingredients, little effort and lots of reward!!  



Never thought to mix an avocado with something sweet?  Think again!  Avocado’s mild flavor and rich texture blend perfectly with fruit for a creamy, frothy treat. 


  • ½ ripe avocado
  • 1 large, ripe banana
  • 1 c frozen berries of your choice
  • 1 c frozen spinach
  • 2 tbsp Green Vibrance Superfood Powder
  • 1 c almond milk (more if needed to blend)


  1. Pop all ingredients into blender
  2. Blend until smooth
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**IMG_3362 copy



  • ½ of one ripe avocado
  • ½ cup of mango, cubed
  • 1 c plain Greek yogurt
  • 1 tbsp harissa
  • Sea salt & cracked pepper to taste
  • Drizzle of olive oil


  1. Pour yogurt into a cup, leaving room at the top for ingredients
  2. Layer in mango and avocado with a sprinkle of salt and pepper on the avocado
  3. Add a drizzle of olive oil and a dollop of Harissa on top
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**IMG_3366 copy



  • 1/2 avocado, smashed
  • 1/4 c crumbled, herbed goat cheese
  • OR plain feta plus sliced Italian olives and a dash of red pepper to taste
  • 1 sprouted grain Ezekiel wrap
  • 1 drizzle of olive oil (optional)


  1. Toast your Ezekiel wrap
  2. Spread mashed avocado on wrap
  3. Sprinkle herbed goat cheese evenly on top, lightly pressing the cheese into the avocado
  4. Drizzle with olive oil if desired
  5. Cut into 4 pieces for easy eating!  
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**IMG_3371 copy



  • 1 avocado
  • ½ c cilantro (optional)
  • 3 tbsp apple cider vinegar
  • 2 tbsp course ground mustard
  • 1 tbsp honey
  • ½ head of shredded green cabbage
  • ½ head of shredded red cabbage
  • ½ c shredded carrots
  • ½ c shredded red bell pepper
  • ¾ c of Extra Virgin olive oil
  • Sea salt & cracked pepper to taste


  1. Put the first 5 ingredients into a blender and puree
  2. Slowly add olive oil while continuing to blend
  3. Pour mixture over shredded veggies and mix in a large bowl
  4. Add salt and pepper to taste
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**IMG_3361 copy


A note about alternate grain pastas: Quinoa pasta is best eaten fresh and doesn’t store well, while brown rice pasta is best cooked al dente.  Both are delicious, more nutritious than white or wheat pastas and gluten free!


  • 2 large ripe avocados
  • 2-3 dashes of cayenne
  • 2-3 dashes of tumeric
  • ½ c coconut milk
  • 6 dashes garlic powder
  • 4 dashes onion salt
  • 1 tbsp of nutritional yeast or parmesan
  • 3 dashes white pepper (black pepper if you don’t have it)
  • Squeeze of ½ lemon
  • 1 lb of pasta (I use brown rice or quinoa pasta to keep it gluten free)
  • Salt and additional nutritional yeast/parmesan to taste if needed
  • Garnish with basil if desired


  1. Smash avocado in a bowl
  2. Add spices, lemon and yeast (or cheese) to avocado bowl and set aside
  3. Boil pasta until al dente
  4. Strain and return to pot, keeping about 3 tbsp of the starchy water in the bottom
  5. Add coconut milk
  6. Add smashed avocado and spices, stir until well mixed
  7. Garnish with basil and additional salt or nutritional yeast/cheese if desired