WHAT we EAT in a DAY - Avocado Style

What I Eat in a Day! A special thank you to Becel with Avocado Oil for sponsoring this video (#BecelPaidPartner) (#ad). You've been asking us to share for a while now. It's finally here and it has a twist... We are sharing what we eat in a day - avocado style! Each recipe is themed around Avocados because, well, I (Kristen) am obsessed and Siya loves them as well.

We'd love to see your avocado creations! Which avocado recipes are you loving? Share them with us and we will repost. Also be sure to check out the link below for recipe ideas using avocado:
http://bit.ly/2lDrLj1

Avocado Recipes in This Video:

▻ Avocado Gluten Free Pancakes (makes around 8 pancakes)
Ingredients:
- 1 tbsp Becel with Avocado Oil
- 1 avocado
- ½ coconut Milk
- 1 tbsp of dehydrated green (optional)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 cup gluten free flour or oat flour
- 1 pinch of salt
- 1 chia seed egg (to make this you combine 1 tbsp of chia and 2 tbsp of water and let sit for a couple of minutes)
- 1 tsp of vanilla extract

Mix all ingredients together in a blender and blend until smooth. I typically put 3 tablespoons of the mix per pancake and fry for about 3-4 minutes on each side. You can add kefir or yogurt and berries of your choice on top along with some dark maple syrup. Serve and enjoy.

▻ Strawberry Avocado Cucumber Salad (makes 3-4 servings)
Ingredients:
- 2 avocados
- 1 large carton of strawberries
- 1 cucumber
- 2 cloves of garlic
- 1 cup of fresh parsley
- 1 tbsp hemp seeds
- 1/4 cup of crushed almonds
- 1 squeezed lemon
- Salt and pepper to taste

Chop up avocados, strawberries and cucumber into bite size pieces. Mix in a large serving bowl. Add chopped up parsley and crushed almonds to the mix. Crush fresh garlic on top and squeezed lemon. Mix together. Top with hemp seeds, salt and pepper. Serve and enjoy.

▻ Creamy Avocado Pesto Zucchini Noodles (makes 2-3 servings)
Ingredients:
- 1 tbsp Becel Avo Plus (within and for frying)
- 2 avocados
- 1 cup of basil
- 3 cloves of garlic
- 4 large zucchini
- 2 tbsp lemon juice
- ¼ cup of pine nuts
- Salt and pepper to taste

Peel the zucchini and use a spiraller to turn the zucchini into spaghetti like pieces. Let the spiralled zucchini sit on a cloth or paper towel to help soak up some of the liquid while you make the sauce. Put the rest of the ingredients in a food processor or blender. Blend until smooth. Fry up the zucchini for 1-2 minutes until a little golden. Mix the zucchini and sauce together. Serve and enjoy.

▻ Avocado Chocolate Mousse (makes 2 servings)
Ingredients:
- 2 avocados
- 1 banana
- ½ cup of cocoa powder
- ½ cup of coconut milk
- 1 tsp of vanilla extract
- 1/8 tsp salt
- 1 tsp of maple syrup
- Vegan chocolate chips to top

Mix all ingredients in a food processor and blend until smooth. Pour into a Mason jars and put in fridge for a bit to let cool. Top with chocolate chips or cacao nibs. Serve and enjoy.

▻ Avocado Fries (makes 1 serving)
Ingredients:
- 1 tsp Becel Avo Plus (for frying)
- 1 firm avocado
- 1/2 tsp garlic powder OR 1 clove of crushed garlic
- 1/2 cup of nut milk
- 1/2 cup of almond flour
- 1/2 tsp Himalayan sea salt
- 1/2 cup of nutritional yeast
- 1/2 tsp paprika

Cut avocado into long slices (think french fry sized slices). In one bowl, mix garlic powder, paprika, salt and almond flour. In another bowl, add nut milk. In another bowl, add nutritional yeast. Take each avocado slice at a time and dip from the almond flour mix to the nut milk to the nutritional yeast. Fry in pan for about 3-4 minutes on each side or until golden brown. Serve and enjoy.

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