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Avocado Asparagus Soup

Roasted Asparagus & Avocado Soup

Avocado Asparagus Soup Asparagus and avocados are the champions in this incredibly easy-to-prepare soup. Roast. Blend. Serve. Enjoy. It’s a simple solution for an enjoyable Paleo comfort food. Serve it with your favorite Paleo salad – don’t have a favorite? Then try one of these Quick N’ Simple salads. Greens never looked so fine! 

  • Author: Lorrie Cordain
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 People 1x
  • Category: Soup
  • Cuisine: American
Scale

Ingredients

  • 1 lb asparagus
  • 1 tablespoon olive oil
  • 2 cups salt-free chicken or vegetable stock
  • 1 avocado peeled and cubed
  • 1 lemon juiced
  • 1 tablespoon coconut oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss asparagus with olive oil, arrange in one layer on baking sheet and roast for 10 minutes.
  3. Carefully transfer asparagus to blender, add remaining ingredients, and puree until smooth.
  4. Add water or additional stock if mixture is too thick. Pour into large soup pot and warm gently over medium heat.

Notes

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy 

Roasted Asparagus & Avocado Soup

Keywords: Asparagus, Avocado, Paleo diet

 

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!

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Recipe: Green Eggs and Ham Paleo Style

Avocado Deviled Eggs Close-Up

Avocado Deviled Eggs

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!

 

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Snack
  • Cuisine: American
Scale

Ingredients

  • 12 large eggs (hardboiled)
  • 2 avocados
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • ½ jalapeño pepper, stems and seeds removed, minced
  • ½ teaspoon cayenne
  • ¼ teaspoon ground, black pepper
  • ¼ cup chicharrones, no salt, preservatives or additives

Instructions

  1. Hard boil the eggs and place in refrigerator to cool.
  2. Peel eggs and cut in half the long way.
  3. Remove yolks and place in mixing bowl.
  4. Set aside egg white halves on serving dish.
  5. Slice avocados in half, remove pits and remove insides from skins.
  6. Combine with egg yolks and mash until well blended.
  7. Add cilantro lime juice, garlic, jalapeño, cayenne, and pepper.
  8. Stir gently to combine.
  9. Fill each egg half with yolk and avocado mixture.
  10. Top with crushed chicharrones.

Notes

Avocado Deviled Eggs Ingredients

 

Avocado Deviled Eggs

 

Avocado Deviled Eggs Close-Up

Keywords: paleo, recipe, keto, deviled eggs, avocado

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