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Stuffed Avocados

Pineapple Stuffed Avocados - Gluten Free, Dairy Free, Low GI and Vegan Option Available 

It’s still summer here and whilst we are having the odd cooler day we are still experiencing some stinking hot ones! On these days in particular the last thing I feel like doing is cooking in a hot kitchen or even sitting down to a heavy meal. Also one of the annoying things about eating a plant based diet when my family don’t is having to cook multiple meals.
Sure, they eat what I cook 90% of the time without complaint but they still love it when I switch it up and offer them something different – so I try to oblige where possible and one of the easiest ways to do that is with a recipe like this one where all I have to do is switch out the protein. It’s two minutes extra work but I only have to cook one meal and not two – talk about sanity saver! In this recipe I use prawns for Dave and the kids and chickpeas for me.
These delicious pineapple-stuffed avocados are perfect as a healthy lunch entree or a light dinner - especially on those warm summer days when you don’t want to spend much time in the kitchen!

Prep time: 20 minutes
 Cooking time: 2-3 minutes
Serves: 4

Ingredients
2 tbsp. extra virgin olive oil
 200g king prawns, peeled and deveined*
 2 tsp. ground cumin
 Salt and pepper, to taste
 ¼ cup fresh lemon juice, divided
2 large avocados
 1 cup. fresh pineapple, diced
 1 tbsp. fresh pineapple juice
 1 small red onion, diced
 3 tbsp. fresh coriander, stems removed and chopped


*When making a plant based serving just switch out 50g of prawns per person (eating plant based) and sub with chickpeas. I use canned organic chickpeas for convenience, drained and rinsed well – you don’t even need to cook these so it’s super quick and easy! Just remember to reserve some of your avocado mixture too. If you are making one plant based serve, reserve a ¼ of the mixture etc.

Directions
Heat olive oil in a medium-sized skillet over medium heat. Pat the prawns dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.

 Cook prawns for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the fridge to cool completely.


Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
Add avocado, pineapple, pineapple juice, onion, and coriander to a large non-reactive bowl and stir gently to combine. At this point for an extra depth of flavour, I like to add 1 drop of doTERRA Lemon essential oil and 1 drop of doTERRA black pepper essential oil.

 Remove chilled prawns from the fridge and chop into equal-size chunks. Fold prawns (or chickpeas) into avocado-pineapple mixture. Season with salt and pepper, to taste.

 Spoon stuffing mixture into reserved avocado shells and serve immediately. Enjoy! 
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