In our new series, How to Eat Clean At Any Age, we’re bringing you not one, not two, but three different ways to cook our favorite ingredient of the season written by three different women on our team from different areas of the country (Sara our Marketing Manager in North Carolina in her 20’s, Amie our founder in NYC in her 30’s, and Jennifer, our Marketing Assistant in Arizona in her 40’s). Our hope is that this column inspires you to see how easy it can be to truly eat clean at any age no matter where you live and what’s in your fridge.

AVOCADOS.

IT’S WHAT’S FOR DINNER.

HERE’S HOW WOMEN FROM 3 DECADES (on our team) CREATE A MEAL FOR THEMSELVES WITH OUR STAR INGREDIENT:

[Insert brief overview for why ingredient was chosen and can connect to a non-food article: ex. X is super great to include when creating recipes that help heal your liver (link to relevant article) etc.]

 

20’s // Sara-Marketing Manager

I am always looking for easy ways to nourish my body quickly and on-the-go. When I first discovered how much love avocados, I would eat them with a spoon – straight out of the shell with a dash of salt and pepper and chili powder. I’ve gotten a little more adventurous with cooking with avocados, and my most recent obsession is using avocado to create a creamy mock mayo for dishes like pasta salad. 

THE COOKING TECHNIQUE

STEP 1 Halve and pit one very ripe avocado and scoop out the inside. 

STEP 2 Combine avocado with 1 garlic clove, 2 tsp. lemon or lime juice, a pinch of paprika, 1 tsp. honey, and sea salt and pepper to taste in a food processor. Puree until smooth.

STEP 3 Chill for at least 30 minutes and serve!

MAKE IT A MEAL Toss with 2 cups cooked chickpea pasta or shredded or cubed chicken, 1 cup halved cherry tomatoes, 1/4 c chopped red onion, 1 thinly sliced green onion, and 1 minced garlic clove to make a dairy-free pasta or chicken salad. You can also use this as a spread on sandwiches or wraps, or a dip with fresh veggies or gluten-free crackers.

LET’S SERVE IT This sauce tastes best when served chilled. Store covered in the fridge for up to 2 days. The avocado will brown, but trust me, it still tastes delicious!

TOOLS TO USE (cup, bowl, cutting board LINKS) Mixing bowl, strainer, knife, food processor

 

30’s // Amie-Founder

[could include a quick sentence or bullet overview of person: single/married/parent, living in a city,  — could be helpful to give some context but not necessary] and why we choose to use this technique (soup, roasting, sauce).

THE COOKING TECHNIQUE

STEP 1

STEP 2

STEP 3

MAKE IT A MEAL (brown rice for a full meal) and fresh herbs and URL link to our other recipes

LET’S SERVE IT  ( cold, hot, warm, room temp, etc)

TOOLS TO USE (cup, bowl, cutting board LINKS)

 

40’s+ // Jennifer-Marketing Assistant

[could include a quick sentence or bullet overview of person: single/married/parent, living in a city,  — could be helpful to give some context but not necessary] and why we choose to use this technique (soup, roasting, sauce).

THE COOKING TECHNIQUE

STEP 1

STEP 2

STEP 3

MAKE IT A MEAL (brown rice for a full meal) and fresh herbs and URL link to our other recipes

LET’S SERVE IT  ( cold, hot, warm, room temp, etc)

TOOLS TO USE (cup, bowl, cutting board LINKS)

 

LINK TO OUR MEAL PLANS/CALL TO ACTION

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 12 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you.

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