What do most people think about in late October? Cooler weather, changing leaves, Halloween and the World Series!
It’s a little different in South Florida. There’s a slight shift downward in temperature and we still love the World Series, but for us it’s the Fall baitfish run and the end of hurricane season, with a heavy dose of college and pro football mixed in. BEST of all though, are the avocado trees have fruit that’s finally ready to harvest!
Gratefully, our tree is overflowing. Our neighbors are also pretty set with an abundant supply of avocados. We have fresh-off-the-tree key limes and a few pomegranates, too.
When I was in high school and we’d go out for Mexican food, I used to say no guacamole, or share it with whomever was with me. How this could even be possible fascinates me since I have a pleasant addiction to avocados. I love guacamole now and can easily say it’s one of my top five foods.
One cup of avocado is about 230 calories and chock full of nutritional value. Yes, they are a fatty fruit, but they’re also one of the healthiest ones you can eat. It’s a great source of potassium, omega-3 fatty acids, and lutein. And they have good amounts of both soluble and insoluble fiber. (Medical Daily, 2015)
I’ll eat gluten-free anything with an avocado… eggs, soup, chicken, burgers and, of course, tacos. A truly scrumptious and healthy lunch is sliced avocado in a lettuce wrap. YUM. A plain avocado scooped out with a sprinkle of sea salt is perfect too. There’s just so many ways to eat avocado!
I experimented with avocado wrapped in bacon this past weekend and came up with this super simple recipe below. A new favorite!
Avocado Wrapped with Bacon Belts
4 slices of Applegate bacon
Slice an Avocado in half and scoop out each side, then cut each half into slices (approximately 8 slices). Next take 4 pieces of bacon and cut each one in half. Wrap each avocado slice with bacon and bake at 375º for 30 minutes, or until bacon is crispy and cooked through.
Fried Avocado Slices
1/2 cup buttermilk
Gluten free breadcrumbs
Cut an avocado into thick slices, about three per half. Soak in buttermilk and dip in gluten free bread crumbs. Sauté until golden brown in coconut oil, or vegetable oil of your choice. Serve with your favorite chili sauce and key limes.