Avocado and Egg Paste.

Serves 1 · Prep: 10 min · Cook: 10 min

Build Your Meal

Quality Protein
3–5 boiled eggs, chopped

Non-Starchy Veggies
2–3 cups side salad, or raw sliced veggies for dipping

Healthy Fats
½ ripe avocado, cubed
1 tsp olive oil

Complex Carbs (Optional), choose one
1 slice sourdough or Ezekiel toast
1 serving seed crackers (Mary's Gone Crackers, Top Seedz)

Extras
1 small garlic clove minced, 1 tsp lemon juice, 3 Tbsp chopped coriander, sea salt and black pepper

Make It

1. Boil and peel the eggs, then chop into cubes and put in a bowl.

2. Add the minced garlic.

3. Cube the avocado and add it with the coriander. Drizzle with the lemon juice and olive oil.

4. Season with salt and pepper and mix gently. Garnish with more coriander.

5. Serve over your side salad, on toast, or with raw veggies for dipping.

Notes

• Mix gently. Over-mixing turns it to mush rather than a chunky paste.

• Spoon it over a No B.S. Salad and it becomes your Quality Protein and one Healthy Fat, so add your dressing as the second.

• Also works as a filling in a Travel Sandwich.

• For a Strategic Snack: use 2 eggs with ¼ avocado and 1 cup raw veggies.