All I see is.. Avocados!


We’re in the avocado era, starting from Avocado toasts, to engagement rings being placed on these green #healthyfat bombs. They are everywhere! I legit have seen 2 girls today with avocado earrings!

I couldn’t contain myself, and had to put together my top 3 recipes. Check them out:


AVOCADO deviled eggs – Super keto friendly:


  • 4–6 eggs

  • 1 avocado

  • ¼ teaspoon sea salt

  • ¼ teaspoon pepper

  • ¼ teaspoon garlic

  • ¼ teaspoon chili powder

  • ¼ teaspoon cumin

  • ¼ teaspoon smoked paprika, optional*

  • 2 tablespoons cilantro


  1. In a medium pot add eggs and cover with water until fully submerged.

  2. Bring to a boil, then remove from heat and cover for 12–13 minutes.

  3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.

  4. Remove outer casing from eggs and slice in half lengthwise, removing the yolk.

  5. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.

  6. Add the mixture to the egg halves.

  7. Drizzle with lime juice and top with cilantro.

REINA PEPIADA filling – This is one of the best Arepa fillings in the world! If you have not yet tried one… you’re missing out really bad. I understand that making arepas can be a hole odyssey for some. That’s why, I’m sharing just the filling recipe. You can add it to any sandwich, lettuce wrap, toast, or even by itself!



  1. Filling

    • 2 6-ounce skinless, boneless chicken breasts

    • 1/2 small onion, sliced

    • Salt and freshly ground black pepper

    • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped

    • 1/4 cup mayonnaise

    • 1 tablespoon distilled white vinegar, plus more to taste

    • 2 tablespoons minced fresh cilantro

    • 2 tablespoons minced fresh parsley

    • 1/2 jalapeño, seeded and minced

    • 2 garlic cloves, minced

    • 1/2 cup seeded and diced (1/4-inch) red bell pepper

    • 2 tablespoons finely chopped red onion

    • 1 scallion, white and green parts, finely chopped

Directions (2 simple steps!)

  1. Place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.

  2. Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.

Tuna Avocado Toast – Ok, it’s really simple, but it’s good AF!



  • 2 slices whole grain bread

  • ½ avocado

  • 1 (5 oz) canned tuna – I personally prefer one with olive oil for more taste. However, if you’re dieting you can go for the water tuna. Not bad at all

  • 1 medium tomato, sliced or chopped

  • Salt, pepper and any other yummy condiment. If you have access to adobo, gurlll go for it!


  1. Toast the bread. Slice the avocado and arrange the slices over each piece of bread.

  2. Drain and flake the tuna with a fork. Divide the tuna among the 2 pieces of bread. Top with the sliced tomato and a sprinkle of salt and pepper.

What are your favorite avocado recipes? – Can’t wait to get inspired by them!

With love,