This weekend I went to a wedding where one of the first courses was an avocado and shrimp salad (not on a bed of leaves, more like “tuna salad”) on a piece of toasted bruschetta bread. This month I have been trying to be more conscious about being gluten-free (as in going from 90/10 to 99/1%), so I didn’t eat the bread, but the avocado/shrimp combo was delicious! I decided that I wanted that for my breakfasts this week, so this is the recipe I reconstructed, plus some extra.
For five servings (about 1 cup each):
5 ripe avocados
1 lb. cooked and peeled shrimp
1/2 diced red onion
1 cup chopped fresh cilantro
lime juice (use real limes if you want)
1. Cut the avocados and get the fruit into a large mixing bowl
2. Add the diced onion and chopped cilantro to the avocado. Use something to mash it all together into a paste.
3. This step is optional, but I chopped the shrimp into tiny pieces.
4. Add the shrimp to the paste and mix (don’t mash). Add lime juice to taste and also keep the avocado from going bad! (I probably added about 1/2-3/4 cup, but it depends on how you want it to taste.)
That’s it! It makes 5-6 cups and I’ll eat that each morning for my breakfast. It’s not a huge serving, but I’m not one that needs to eat breakfast. My body would intermittent fast and be perfectly fine until lunch, but I’ve been eating breakfast just to get calories down the piehole and get my cognitive functioning going with some good fats.
I’m also not incredibly picky or creative when it comes to my food, but I imagine you could easily use this mixture to dip cut bell peppers in, or mix some egg yolk in and put it in the hardboiled white part. It definitely has the consistency of egg salad, so get as creative as you want.
Just now, I plugged this recipe into MyFitnessPal and it came up with the following macros (Note: This is for the ENTIRE recipe):
So per serving, it’s about 355 calories, 21g carbs/25g fat/20g protein. I don’t tend to count calories or macros for myself, but I also think it’s interesting information. In other words, I didn’t INTEND to have this balanced macro ratio, it just happened as a result of me throwing together a quick and easy recipe that was tasty.
For the past few months I have been doing a hunk of beef or pork (probably about 7-8oz.) and sometimes with white rice (yes, for some people rice is fine). Looking at these numbers now, I might have done extra shrimp to up the protein, but chances are that I will make up for it later on in the day (dinner tends to be my biggest meal)
I’ll use this week to see how I feel and if it’s any different. Chances are I will feel about the same, but I will let you know if anything is significantly different (e.g. energy level, hunger, etc)