Sweet Potato Cornmeal Waffles 1 cup mashed cooked sweet potato 1 ½ cups all-purpose flour ½ cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 6 egg whites, at room temperature 1 cup buttermilk 1/4 cup coconut sugar 1/4 cup
Fresh Corn Crepes 2 cups fresh or frozen sweet corn 1 cup whole wheat flour 1 cup buttermilk 6 eggs 1/4 cup Ahuacatlan Avocado Oil 1 tsp salt Combine all ingredients in a blender. Blend about 2 minutes until a
1 pound crab sticks, chopped 3 ounces chipotle peppers, finely chopped 3 green onions, sliced 8 ounces cream cheese 1 pack wontons wrappers 1 egg, beaten Garlic Ahuacatlán Avocado Oil In a medium bowl, mix all the ingredients with the
4 strips thick-cut bacon 2 tablespoons of Ahuacatlan Avocado Oil 1 lb. Brussels sprouts, halved ½ large onion, chopped Salt and pepper to taste Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined
1 banana 1/2 cup chopped pineapple 1/2 cup blackberries 2 teaspoons chia seeds 1 cup of coconut water 1 teaspoon of Ahuacatlán Avocado Oil Add all ingredients to a blender and blend. Serve immediately.
¾ cup whole wheat pastry flour ¼ cup cornmeal 2 TBLS. packed brown sugar 1½ tsp. baking powder ¼ tsp. cinnamon pinch of nutmeg ¼ tsp salt ½ cup milk ¼ cup pumpkin puree (from the can) 1 large egg
1 1/2 cups white whole wheat flour 2 teaspoons aluminum-free baking powder 1/2 teaspoon salt 2 tablespoons sugar 1/3 Ahuacatlan Avocado Oil 1 1/4 cups lukewarm milk 1/2 cup lukewarm buttermilk 1 large egg 2 tablespoons freshly squeezed orange juice
1 pound potatoes, peeled and cubed medium 1 cup Ahuacatlán Avocado Oil 6 eggs Salt Freshly ground black pepper Heat Ahuacatlán Avocado Oil in a large skillet. Add the potatoes and turn frequently until tender. In a bowl, lightly beat
3 medium garlic heads, cloves peeled 1 cup lime Ahuacatlán Avocado Oil 1 whole clean chicken (approx. 3.3 pounds) 1/2 cup chopped parsley 1 fresh rosemary sprig 2 lemons, thinly sliced 1 cup water Salt Fresh ground black pepper Preheat
4 medium beets, peeled and cubed small 3 tablespoon Ahuacatlán Avocado Oil 3 cups water 1 1/2 cups quinoa 1/2 an avocado, pitted and cubed small 1 handful parsley, washed and chopped 1 cup feta cheese, cubed small Salt Pepper