California Summer Avocado Pie

Today I am featuring a recipe from an outside source: the above pictured California Summer Avocado Pie via the  California Avocado Commission. It comes from their website, avocado.org. I got their monthly email this week, and it is chock full of summer recipes using beautiful California Avocados. Don't worry, you can be in the loop too! Sign up for their emails and check out more recipes here.

Source: avocado.org

Okay, does this summer pie not look absolutely decadent and creamy - and yet also light and refreshing? The perfect treat for the summer ahead- reward yourself after a day of hard work in the yard, or share with friends at an afternoon BBQ. Whatever the occasion, with the right substitutions this pie won't hurt you; it's full of good things!

First, let's establish a fact: Avocados are wonderful. You can cut one open and snack on it in slices or with a spoon, just plain like you would any other fruit. Make guacamole in minutes (delicious on top of a burger or chicken) by mashing one with a bit of water -or lime juice if you can eat citrus-, minced jalapeno, and a dash of salt. Avocados are a lovely and satisfying replacement for dairy in your diet - they add smooth, cool flavor to spicy Mexican food and provide a delicious creamy topping to burgers ... they thicken and enrich the texture of smoothies... Avocados make all sorts of desserts, even pudding! (Have you seen this tip before? Blend avocado, banana, and cocoa powder, and you've got chocolate pudding that's the perfect texture, nutritious and free of gluten, dairy, eggs and sugar!)

Best of all, avocados give you a healthy dose of anti-inflammatory, good fats. For this reason, avocados have been a God-send to me while I've been exclusively breastfeeding and experiencing occasional malabsorption issues from UC flares.Thank you, avocados! Read more about the nutritional benefits of these green beauties here: Alligator Pear Benefits.

Avocado Pie

I won't write out the ingredients or full recipe, because they are quite simple and listed clearly - just follow the link to the recipe. However, I am thinking the recipe needs just a few tweaks to make it Paleo - here are my suggestions:

• Replace sweetened condensed milk with full-fat coconut milk
• Lime juice and zest could be more delicious than lemon!
• You can omit the graham-cracker crust altogether and pour the avocado mixture right into a glass pie pan or individual ramekins, and rename this "Avocado Custard" :)
• or, make a Paleo-approved crust. You can make up your own very easily by trying different ingredients. One option is to blend coconut oil, almond or hazelnut meal, and maple syrup until you have the right consistency, pack mixture into pie pan, bake for a couple minutes to crisp and brown.
• Nix the whipped cream
• Garnish with nuts if desired and lime zest curls for a pretty decoration!

Now it's time for pie :)

[Fifteen Minute] Paleo Lunch

So it turns out that "jumping off the wagon" for a few days really did me some good!
The other day, in the midst of my dabbling into the world of Cocoa Pebbles and rice cakes and Swedish Fish - all in moderation mind you!) I had a burst of energy and made a very respectable, delicious grain-free lunch. It took fifteen minutes total - you can't fuss about that!

Spicy cod and diced avocado on a bed of organic spring greens

Fifteen Minute Lunch: Baked Cod and Greens
Serves 2

*The speed of this lunch starts with having ready-to-cook cod. When you buy frozen cod, put it into the refrigerator when you get home (I suggest setting it in a baking dish - many fish juice leaks all over my refrigerator taught me that!). In a day or two it will be thawed and you won't have to mess with a water bath to do that.

Preheat oven to 350. Line a baking sheet (with rim) with parchment paper. Place cod pieces/filets on the paper, dabbing moisture off fish if necessary.
If you like, drizzle olive oil over the fish. Oil is not necessary, especially if your fish has some moisture to it, but it is optional.
Sprinkle about 1/2 tablespoon of the following on the fish:

• cumin
• cayenne pepper
• dried cilantro

Add a few turns of the pepper mill and a dash of salt to the fish, and put into preheated oven. Bake until fish is white (opaque) and flakes easily - ten to twelve minutes.

While fish bakes, fill plate(s) with layer of organic spring mix (or lettuce, spinach, whatever you like). Dice one avocado per plate, and set it to the side. When fish is done, lay pieces on top of greens dividing fish evenly between the two plates.

Wasn't that fast? You can modify the recipe using your favorite spices and raw veggies. It's a great way to get in some Omega 3 fats and quality protein (cod), vitamins and fiber (greens), and healthy fat (avocado).