Hey so I am wondering, is it too much avocado to eat 1/2 of one in the morning with my eggs, and another 1/2 avo with my salad at lunch?
Also, Avocado are quite expensive. Can anyone suggest some alternate fats that they use to "beef" up their meals? I like avocado because it really complements both my breakfast and lunch and leaves me feeling satisfied and full afterwards. I love coconut oil and olive oil as condiments or base of a stir fry/whatever, but they dont really do it for me as much more.
What other fats do y'all use to make up the calories and satiety provided by the delicious but costly avocado?
I don't beef up my food with fats. I select meats that are well-marbled and eat them when I feel that I need more fats. Eating a fatty cut of meat seems to satisfy me for a while. Examples include fatty hamburger, pork butt roast, ribeye steak, even chicken with the skin still on. Also, if I make bone broth I save the tallow that forms on top and find that using that to cook with adds a level of satiety that other fats don't seem to confer.
You're in Los Angeles, where avocados are found year round. Where are you buying them? I'll bet the farmer's market has tons of them. I have also found them at the Mexican markets in my area for $0.50 each. I buy organic ones from Lassen's for $0.99 each. Trader Joe's and Costco carry them for a similar price, but I don't know that they are organic.
I have one with lunch or my husband, son, and I split two of them with dinner. I use olive oil and avocado oil for mayonnaise or salad dressings; coconut oil or butter for cooking. I don't go out of my way to add fat, but do love my bulletproof coffee for breakfast and don't shy away from cooking with fat.
In the spring/summmer, I eat an avocado a day. In the winter, I like to add extra coconut oil to a heated smoked salmon dish, or consume a tablespoon of coconut manna for dessert. I wish, however, I had the avocado trees in my backyard, as I did as a kid in California. Cali locals are LUCKY!!!