Avocado Recipes As Seen On Breakfast Television

Up your avocado eating game with delicious & doable recipes using avocados in both sweet & savoury dishes. Move over avocado toast and say hello to four fabulous and nutrient rich recipes using avocados.

Note: the below recipes have been developed with Hass avocados. Hass are the most common and readily available avocados in North America.

Chocolate Orange Avocado Mousse (Vegan & Gluten Free)

If you’re craving a guilty pleasure (without the guilt!), this avocado mousse will be sure to satisfy your sweet tooth. My recipe is not overly sweet – as I like the rich cocoa and citrus flavour to shine through. If you prefer your mousse sweeter, simply add an additional tablespoon (15 mL) of Crosby’s Fancy Molasses.

Ingredients

• 2 very ripe avocados, peeled and seed removed
• ¼ cup (60 mL) cocoa powder
• 2 tbsp (30 mL) Crosby’s Fancy Molasses (click here for product info)
• 2 tbsp (30 mL) almond milk (cow’s milk is fine too)
• 1/2 tsp (2 mL) vanilla extract
• ¼ tsp (1 mL) salt
• Zest of one medium orange (be sure to wash orange well before zesting)

Garnish (optional):

~ finely chopped dark chocolate (or carob chips for vegan garnish).

Directions

1. Place all ingredients in the bowl of a food processor fitted with a metal blade. Pulse until well combined and smooth. Scrape down sides of the bowl when needed.
2. Cover and refrigerate until ready to serve (for up to 2 days). Stir well before serving.
3. Garnish with chopped chocolate (or carob chips) before serving.
4. Makes about ¾ cup (175 mL).

Chocolate Peanut Butter Avocado Mousse:

Omit orange zest and add 2 tbsp (30 mL) of peanut butter (I like natural peanut butter) to the food processor. You may want to add an additional 1 tbsp (15 mL) milk to thin out the mousse slightly. Garnish mousse with chopped peanuts.

Chocolate Raspberry Coconut Avocado Mousse:

Omit orange zest and add ½ tsp (2 mL) coconut extract to the food processor. Fold in ½ cup (125 mL) fresh raspberries to mousse. Garnish with additional raspberries and flaked toasted coconut.

Sesame Crusted Tilapia Burgers with Ginger Avocado Mash & Pickled Onions

If you’re a fan of fish burgers, these sesame-crusted tilapia burgers will be your gang’s new go-to. They are loaded with flavour, texture and are fairly simple to recreate = weeknight supper done right!

Bonus: these burgers are baked = no messy pan frying (or clean up) required.

Avocado Ginger Mash Tip: double recipe and save half to slather on sandwiches, bagels and/or as a veggie or nacho dip!

Char’s Pickled Onions

• 1 cup (250 mL) white (or cider) vinegar
• ⅓ cup (75 mL) granulated sugar
• 1/2 tsp (2 mL) salt
• 1 large red onion, very thinly sliced

Directions

1. Stir together vinegar, sugar and salt in a small saucepan. Place over medium heat.
2. Bring to a boil, stirring until sugar has dissolved (should only take a few minutes). Remove from heat.
3. Place sliced onions in a shallow dish and pour vinegar mixture over onions.
4. Let stand for at least 2 hours, ideally overnight (stirring once or twice).
5. Cover and refrigerate for up to 1 week. Tip: I like to store them in a glass mason jar – this way I can see them and they don’t get lost in the back of the refrigerator.

Avocado Ginger Mash

• 2 ripe avocados, peeled, seed removed and mashed
• ¼ cup (60 mL) roughly chopped fresh mint
• 1 tbsp (15 mL) minced fresh ginger
• 1/2 tsp (2 mL) hot sauce (heat level of choice)
• ¼ tsp (1 mL) salt
• 1 clove garlic, minced
• Finely grated zest of one lime (be sure to wash lime well before zesting)

Directions

1. Stir together all ingredients until well combined. Set aside.

Burgers

• 1.25 lbs (625 g) boneless skinless tilapia
• ½ cup (125 mL) coarse bread crumbs (fine bread crumbs will work too – I just prefer a bit larger crumb)
• ½ cup (125 mL) finely chopped green onion
• 2 tsp (10 mL) sesame oil
• 2 cloves garlic, minced
• ½ tsp (2 mL) each of salt and onion powder
• ¼ tsp (1 mL) pepper
• 3 tbsp (45 mL) toasted sesame seeds
• 4 brioche buns, cut in half and lightly toasted.

Directions

1. Preheat oven to 425 F (220 C).
2. Cut tilapia in chunks. Place in a food processor fitted with a metal blade and pulse until roughly chopped (so it resembles flaked tuna).
3. Place in a large bowl and add remaining burger ingredients (except for sesame seeds). Using clean hands, mix ingredients until very well combined. Form into 4 even size patties.
4. Place burgers on a large baking sheet lined with parchment paper. Pat sesame seeds evenly on both sides of each burger. Bake in the center of the oven for about 20 minutes (or until internal temperature reaches 145°F (63°C)), flipping once, halfway, during baking.
5. Remove from the oven and let stand for about 5 minutes before assembling.
6. Place burgers on buns and slather evenly with avocado mash and top with pickled onions.
7. Makes 4 burgers.

Delicious & Doable Tips:

~ not a fan of tilapia? Use boneless skinless salmon instead.
~ love cilantro? add ¼ cup (60 mL) chopped fresh cilantro to avocado mash.

Avocado, Coconut & Raspberry Smoothie

I love adding avocados to smoothies. Why? Because they add a super creamy (and satisfying) texture. I prefer the avocado and additional fruits to be frozen (but they don’t have to be. Yes, you CAN freeze avocados. See tip at bottom of post). Because I consume this after my morning workout, I usually add a scoop of vanilla protein powder to my smoothie – when adding protein powder, I tend not to add the honey (you’re welcome to add both).

Make this smoothie work for you and you and your family. Use whatever fruits (fresh or frozen you have on hand).

Ingredients

• ½ ripe avocado, peeled and seed removed
• ½ small banana
• ¼ cup (60 mL) raspberries (fresh or frozen)
• 1 cup to 1 ½ cups (250 mL – 325 mL) milk – add the amount of milk that works for the consistency you prefer *I like to use coconut milk, but almond milk, oat milk or cow’s milk can be used too.
• 1 tbsp (15 mL) honey
• ⅛ tsp each of vanilla extract and coconut extract
• Pinch salt

Directions

1. Place all ingredients in a blender and pulse until smooth.
2. Make about 1 ½ cups (375 mL).

Delicious & Doable Tips:

~ add ½ tsp (2 mL) of ground cinnamon to smoothie before blending.
~ love ginger? Add 1 tsp (5 mL) of minced fresh ginger to blender before pulsing.
~ add juice of one lime for a punch of citrus flavour.
~ garnish smoothie with a sprinkle of toasted coconut.

Char’s Tex-Mex Rice Salad

~ click here to see the recipe

Simple, delicious, doable, and super nutritious! Serve straight up, or with a grilled piece of chicken or fish.

Freezing Avocados:

If you have super ripe avocados and you don’t want them to go to waste, freeze them! Peel, remove seed, scoop out each half and place them on a baking sheet lined with parchment paper. You can chop them smaller, but I prefer to freeze them in larger pieces. Once they are frozen, place avocado halves in a freezer bag (remove any extra air and seal tightly). Keep in freezer for up to 3 months.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury