Many years ago, avocados would have been a “no-no” on my list of foods that I thought were appropriate in my restrictive eating regimen. These days I can’t get enough of them! Avocados have gotten a bad reputation among the low-fat followers, but what many people might not be aware of is that avocados are packed with the healthy, good-for-you fat.
We all know that being mentally well is just as important as being physically well. Consuming a diet filled with healthy, unsaturated fats is crucial for proper brain function as our brains are comprised of 60% fat themselves! It is no wonder that people who follow a strict, very low-fat diet can experience symptoms of have a “foggy” memory. Avocados are rich in oleic acid, a fat that activates the part of your brain that makes you feel full or satiated. Oleic acid has also been shown to regulate blood sugar levels and help to lower cholesterol.
Pairing good fats from avocados with a balanced diet provides lots of antioxidant support as well. When you’re physically fueling your body with nutrient dense foods, you will mentally reap the benefits. It’s amazing how we can obtain most of what we need nutritionally from incorporating real and natural foods into our diet. I enjoy finding new ways to get creative with avocados, and one of my favorite recipes is an avocado brownie. It’s still as indulgent as the traditional version, but much more nutritionally acceptable. These are my go-to when I’m craving rich and chocolate-y!
- 1 large avocado
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1 tsp baking soda
- Preheat oven to 350 degrees F.
- In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.
- Add these ingredients to a large bowl and whisk in eggs.
- Add in coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined.
- Grease an 8 x 8 inch baking dish with coconut oil and add batter.
- Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
- Allow to cool for 20 minutes before cutting into 16 brownies.
- Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.