Avocado toast – it has been a staple in this house the last 3️⃣ weeks (and based on my social media feed, apparently you’re enjoying it too). The new COVID norm: baking 👩🏼🍳, eating, working 👨🏻💻, maybe some puzzling or FaceTime-ing, sleeping 💤…repeat 🔄.
• Some interesting facts for you to chew on while enjoying your next basic breakfast, lunch, or snack. • Avocados are a fruit. Sometimes they’re even considered a berry because they have fleshly pulp plus a seed. • To pick a ripe – look for one that has very dark skin (but not black), is not too soft, and not too firm. If the stem falls off with a gentle nudge and the skin is green underneath, you’ve found the perfect avo 💚 • To speed up the ripening of your avo ⏩ put it in a brown paper bag together with an 🍎. Both of these fruits produce ethylene gas. By containing the gas in the bag, it will signals the fruit to ripen faster. • While most fruits are high in carbohydrates, avocados are one of the few fruits high in fat. Don’t freak out → one serving of (aka 1/3 of a medium sized avo or 50g) provides about 6g unsaturated fats (also known as “the good fats”). This can help your body absorb fat-soluble vitamins (K, A, D, & E) – which is great because avocados are a good source of vitamin K!¹ • The USDA Dietary Guidelines recommends that we shift our intake of saturated fat to unsaturated fats to help ⬇️ our LDL cholesterol, also knows as the “bad cholesterol”.² • So go ahead, be basic, enjoy your avo toast without any guilt. This photo is fancy and I cannot take credit for making it…I did however fully enjoy eating it. My at home version: avo spread on homemade 100% whole wheat sourdough 🍞 with Everything But The Bagel Seasoning. __ ¹ USDA FoodData Central. “Avocado, raw” Foodcode: 63105010 ² DGA 2015 © Elieke Kearns, PhD, RD and Nosh.it Food Facts, 2021. Unauthorized use and/or duplication of this content and/or photos without express and written permission from this site’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Elieke Kearns, PhD, RD and Nosh.it Food Facts with appropriate and specific direction to the original content.
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