The news mentioned we would need to buy 25 BILLION avocados from Mexico in order to build the wall. Or if you sit on the other side of the “wall” you could buy only American from California. However you choose to procure those emerald beauties, use this recipe to enjoy all the goodness they have to offer. Thank you Colleen for this great recipe!
Beyond how great this lunch tastes, avocados are a super healthy choice! A great source of the good fat and have more potassium than bananas. These little beauties are also a great source of vitamin K, C, B6 and E.
Thank you to “The Stay at Home Chef” blog for creating this recipe. Rachael has a Thai version as well as the Mexican recipe. Is it lunch time yet? I’m in!!!

Healthy Tuna Stuffed Avocado

Prep time
10 mins
Time to Make It
10 mins

Author: Rachel Farnsworth
Yield: 1 to 2 servings

Ingredients
• 1 avocado, halved and pitted
• 1 (4.5 oz) cans tuna, drained
• ¼ cup diced red bell pepper
• 1 tablespoons minced jalapeno
• ¼ cup cilantro leaves, roughly chopped
• 1 tablespoon lime juice
• salt and pepper (to taste)

Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.

Got that craving for Chinese? Don’t tell the family its cauliflower and make this super healthy version of fried rice. I’m usually not a fan of these “healthy switch ups” on classic foods – I usually can’t get my brain to accept the fact it’s not the real thing, but this one is different!! My college daughter made this first for our family dinner and I’m willing to eat anything someone ELSE makes for dinner. I was shocked that this has now become a fav in my household – forget the take out and get out the food processor! By the time the car could make it to local restaurant and home you can have a super healthy fabulous dinner! Cauliflower is super high in vitamin C and a great antioxidant, so chow down. My go to protein is usually chicken, but feel free to sub in whatever you have in house. Just make sure there is some in there to rebuild/refuel after that awesome workout I know you had today at Spire! 🙂

Cauliflower Fried Rice
– 1 head cauliflower grated (use a food processor, can use a grater, but gets a little messy)
– 1/2 bag frozen peas and carrots
– 3-4 garlic cloves, minced (yes, when I’m in a hurry the jar kind or powders works, but it is better with fresh)
– 1/2 cup onion, diced small
– 1/2 TBSP olive oil
– 2 eggs (or 4 egg whites) scrambled
– 3 TBSP soy sauce (or a little more for flavor)
1. In a large pan, sauté garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
2. Next add in peas and carrots, cook until heated through, about 3-4 minutes
3. Next stir in scrambled eggs, cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
Enjoy adding in your favorite chopped cooked protein. Be creative and add in: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, shrimp, or …!

Since I’ve been asked by a few people now for the recipe for the White Chicken Chili I made from our Grand Opening, I thought I would just post it! Takes a little time to shred the chicken and chop the peppers, but the fresh flavor was worth it! Enjoy!!

White Chicken Chili

1 can white kidney beans
1 can garbanzo beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Salt and black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
4 cups low-sodium chicken broth
2 limes, juiced
2 chicken breasts, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil, peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Stir in the shredded rotisserie chicken and cilantro and simmer until heated.