It is extraordinarily difficult to make the word fat sound appetizing. And so we will put that word to the side, for now, and focus on an excellent source of it, in addition to a plethora of other nutrients, Avocados. When I’d first met Andrew he had never had a raw avocado [except in its guacamole form smothered on cheesy quesadillas]. I suppose it reminded him too much a terrifying pear, with its prehistoric looking scaly blackish skin and massive pit. It took a bit of time to get Andrew to put down the steak and pickup an avocado, but once he started eating them, it became a nonstop affair.
Since the 1980’s when trendy low-fat/fat-free diets hit the shelves, American’s have poured themselves into the craze, and though countless studies have disproven those findings, that a low-fat diet is in fact not the only key to weight loss, we’ve blindly clung to those notions with avid reluctance to see another way. Although it may seem counterintuitive to those valiantly attempting to shrink themselves, dietary fat is a crucial and essential component of a healthful diet. That being said, not all fats are created equal and some definitely have the potential of being more harmful. The majority of fat found in avocados is called monounsaturated fat. Unsaturated fats are found in plants and some seafood and have been found to help lower LDL (bad) cholesterol and maintain HDL (good) cholesterol. This is wonderful because excess LDL cholesterol increases the risk for cardiovascular disease, but HDL increases protection against cardiovascular disease.
I personally have about ½ a raw avocado each day. They are my favorite ingredient because they are so delicious, versatile, and satiating. I blend them into smoothies, mash them on toast and have them as a protein source with a salad or quinoa bowl. They’re creamy, decadent, and once you get the skin off and the pit out, vibrantly green and decadent.
Per Serving [1 avocado]: 235 Calories, 13g Carbohydrates, 22g Fat, 3g Protein