Tuesday, January 10, 2012

avocado breakfast pudding + sunday bacon

I ran across this lovely recipe shared by Lizzie Garrett Mettler of Tomboy Style on theKitchn a couple weeks ago and immediately knew I had to try it for myself. So this past Sunday I decided to make it! I too modified the recipe a bit to suit my diet, meaning a milk substitute—almond milk—and instead of granola or almonds, I used walnuts. It was fabulous! If you like avocados or if you are looking for a way to increase your healthy fats while indulging in a sweet delight, meet the Avocado Breakfast Pudding.

Original Recipe (with my modifications):

Avocado Breakfast Pudding - a.k.a. Vitamina de Abacate
serves 1 or 2

1 ripe avocado
½ cup of milk (I used unsweetened vanilla Almond Breeze)
1 TBS honey (or to desired taste)
2–3 TBS of granola (I used crushed walnuts. theKitchn used almonds, but I'm pretty sure you could garnish with whatever your favorite happens to be!)

Scoop avocado into a blender or cusinart (I used a bullet 'cause I don't have either of those). Add the milk. Add the honey and blend until smooth. Add garnish. You can also chill for about an hour for a refreshing coolness. Update: I add 2 TBS of sour cream to the mix this morning and stuck it in the freezer to get it cold faster. Of course, I proceeded to forget I put it in there and it froze ever so slightly. Turns out avocado ice cream is pretty d-lish! Bonus Score!

They say it freezes very well so you can save some and have it the next day. I did save some of mine, but only in the refrigerator overnight and in an air tight container. It was perfect the next day, not a brown icky spot in sight.

In Addition to the delicious avocado pudding I made, my husband cooked us a yummy breakfast to go along with it. Eggs with red peppers, spinach and cheese and Sunday Bacon!
I think I know what I'll be having for breakfast tomorrow too! How 'bout you?



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