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Avocado Guacamole (Stuffed Bell Peppers), Zucchini Avocado Hummus, Mushroom Acocado Sushi, Chocolate Avocado Pudding

 

What fun was had on The Marilyn Denis Show with this segment all about avocados. The staff of the show were going nuts for this segment, all calling dibs on the goods I was making. One of the bestest parts for me about doing this segment is that I strategized my make-up!

I'm serious. All this thought about avocados and the goodness in them, also had me dreading my make-up call time. I HATE getting my make-up done. HATE IT!!! My skin itches, I think it makes me look old and wrinkly, I think it covers up anything natural about my face (I don't care what makeup people say, I don't think you can fake the natural glow that comes from drinking green juice), and the worst is taking it off! So I did my own and yay... they let me be.

Right- so on to the avos. An avocado is like this perfect little multi-vitamin from nature. For real! It's got so much goodness- like the extra super good fats and vitamin E- which acts as an antioxidant to protect those good fats. I can eat them for breakfast, lunch and dinner and then use the leftovers to make the best face mask ever. They cream up smoothies, can take the place of butter in a sandwich, and are the best salad topper ever. But did you know you make all these amazing things too?

Here are the avocado recipes from today's segment on The Marilyn Denis Show.

Watch my segment here!

Guacamole (option- to stuff bell peppers)

3 ripe avocados

1 tomato, cored and sliced into small cubes

¼ cup cilantro, chopped

1 lemon, juiced

sea salt and cayenne to taste

  • Peel and remove seed from avocados and mash in a bowl with the back side of a fork
  • Add lemon juice and continue to mash until desired consistency is achieved
  • Mix in tomato and cilantro
  • Season to taste

Guacamole Stuffed Bell Peppers

6 small red, yellow and/or orange bell peppers

Guacamole

  • Slice peppers in half or thirds depending on size (slice the larger ones into thirds)
  • Scoop guacamole mix into bell peppers (store in fridge until serving)
  • Serve slightly chilled.

 

Zucchini Avocado Hummus

1 large zucchini, peeled and chopped

1/2 avocado

1/4 cup tahini or whole sesame seeds

1/4 cup lemon juice

2 Tbs olive oil

1 tsp garlic

1 tsp ginger root

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

pinch  cayenne (optional)

  • Place all ingredients in a food processor.
  • Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

 

Mushroom Avocado Sushi

2 cups, fresh shitake mushrooms, cleaned and sliced

1/2 avocado

2 sheets of nori

pickled ginger (optional)

1 Tbs fresh ginger root, grated

1-2 Tbs tamari

1 Tbs olive oil

water as needed

  • Heat the oil in a skillet, add the ginger and sautee lightly
  • throw in the mushrooms and tamari, adding water as needed so mushrooms will cook without sticking to the pan
  • Once mushrooms shrink up a bit and get slightly dark, you know they're ready. Remove from heat.
  • Lay out your seaweed on a sushi mat
  • Spread avocado either in slices or mashed up, along edge of sushi paper
  • Add in optional pickled ginger and then make a row of mushrooms
  • Roll, slice, eat!

Tips on Rolling Nori

  • Place Nori down on the bamboo mat. Typically, the shinier side is put face down.
  • Layer filling in a neat row, leaving about half an inch of space at the edge of the nori closest to you.
  • Rub a bit of warm water on the edge farthest from you. This will help the two sides of nori stick together.
  • Holding the closest edge of the bamboo mat, roll the sheet away from you.
  • Tighten the roll as you go, the same way you would a rug to minimize excess space. Be careful not to make it too tight, however, or fillings may start to fall out.
  • Once tightened, you should be able to unwrap the bamboo without the roll coming apart.
  • Cover your roll with the bamboo mat and press your hands over it to further pack the roll.
  • Move your full roll to a cutting board. Slice it first down the middle. From there you can cut it into sixths or eighths, whichever you prefer.

 

Chocolate Avocado Pudding

1 avocado, diced

¼ cup raw honey

¼ cup cocoa powder or raw cacao

¼ cup water

2 tsp vanilla extract

¼ tsp sea salt

  • Place avocado, honey, cocoa powder, vanilla extract and sea salt in a blender or food processor.
  • Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.

Question Of The Day: Favourite Avocado recipes? Share and share away. Sharing is caring!

15 Responses to “Avocado Guacamole (Stuffed Bell Peppers), Zucchini Avocado Hummus, Mushroom Acocado Sushi, Chocolate Avocado Pudding”

  1. Christine said…
    Yay! It was a great episode and I loved your shoes :)
  2. [...] loving to a whole new level by adding a few mint leaves into recipes. My personal favourite is this Chocolate Avocado Pudding recipe by Meghan with the addition of 4-5 mint [...]
  3. [...] loving to a whole new level by adding a few mint leaves into recipes. My personal favourite is this Chocolate Avocado Pudding recipe by Meghan with the addition of 4-5 mint [...]
  4. [...] actually saw this recipe being made by the fabulous Meghan Telpner on ‘The Marilyn Denis Show” last [...]
  5. Why Snack? « said…
    [...] •Half an avocado and sea salt, with a spoon. You carry a spoon for yogurt or pudding, why not an avocado? Great fats, protein and low carb will stabilize blood sugar and keep you fueled without weighing you down. [...]

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