Avocado Breakfast Bowl

paleo diet, paleo recipe, avocado breakfast bowl

Behold! The Avocado Breakfast Bowl is a fast and easy dish to make in the morning. Healthy and delicious, you can’t go wrong with this Paleo recipe.

I’m reading The Paleo Primer to learn a little about the diet and to try the authors’ awesome looking recipes. This morning I decided to try the Avocado Breakfast Bowl, and it didn’t disappoint.

It’s a little high on the Weight Watchers‘ points scale, but I think it is worth it. The full recipe is below along with some minor changes I made to use up some leftovers.

Avocado Breakfast Bowl
Net Carbs: 4
Weight Watchers PointsPlus: 11
Serving Size: 2

1 Tsp. oil for pan (butter or coconut oil)
8 Oz. chicken breast, skinless, diced
Salt & pepper (for taste)
2 Tsp smoked paprika
1 Avocado, medium
3 Slices of bacon, chopped
1 Roma tomato, sliced into 4 wedges

1. Heat oil in the pan and add the chicken
2. Stir-fry the chicken and season it with salt, pepper and paprika
3. Cook the bacon in a separate frying pan until crispy
4. While the meat is cooking, slice the avocado in half. Keeping the shells intact, remove the pit and scoop out the flesh; place flesh in a bowl and mash together until creamy, keeping it a little chunky.
5. Place the avocado back into the shells. When chicken and bacon are done, place on top of the mashed avocado.
6. Serve each avocado with 2 wedges of tomatoes

Dot2Trot Modifications
I decided to use the left over chicken breasts I cooked last night. The chicken already had a jerk rub on it, so I skipped the cooking and seasoning steps (steps 1 and 2) and just diced the chicken and warmed it in the microwave.

Since the chicken had a jerk rub, I turned the creamy avocado into a guacamole by adding 2 tablespoons of fresh salsa, 1 tablespoon of chopped cilantro, fresh juice from 1/2 a lime, and a dash of salt and pepper to taste.

My changes didn’t change the net carbs, but the PointsPlus value dropped to 10. You can probably lower the PointsPlus value further by substituting turkey bacon for the pork and using a cooking spray and not the oil.

The Result
Wow! Talk about delish. I’ve been looking for an eggless dish to add to my breakfast routine and I think I found it. It tastes great and really fills you up. My husband couldn’t stop raving about it. Best of all, it only takes a few minutes to prepare. Great if you’re squeezed for time in the morning.

I can’t wait to try the recipe with the smoked paprika.

Note about photo: The above photo is a bit deceiving. You actually end up with a lot more chicken than can fit on top of the avocado mash.  I just wanted to try to take a pretty image with my crappy camera. Trust me, I ate all of my chicken!

Shrimp, Avocado And Tomato Salad

A simple, easy, light salad for a sunny day.  Took less than 10 minutes to put together - and 9 were for defrosting shrimp!

A simple, easy, light salad for a sunny day. Took less than 10 minutes to put together – and 8-1/2 were for defrosting shrimp!

It’s another beautiful day. The outdoors are calling to me. Time for a little light lunch on the deck followed by some knitting as I sit in the sun.

So what’s on tap for today’s lunch?  Something light yet tasty. Perfect for a perfect day. I picked up some frozen shrimp at the grocery store. With my husband’s highly allergic love of all things shellfish, I never buy the stuff. Don’t want to tempt him or fate. But I am trying to eat more seafood. And I miss it. I figured frozen is the safest. Why? Well my husband is a lazy man by nature. If it’s not ready to eat, he won’t bother with it.

The recipe is fairly simple – just 4 ingredients and a bowl and 5g net carbs. I doubled the shrimp and avocado increasing the Weight Watcher’s PointsPlus value from 7 to 11. You can keep it at 7 points and just add lettuce.

Shrimp, Avocado & Tomato Salad
Carb Count: 5g
Points Plus: 11

6 oz shrimp, cooked and chopped
1/2 avocado, diced
1/2 tomato, diced
1 Tbsp low carb dressing (I’m using my Ranch dressing today)

Place the shrimp, avocado and tomatoes in a bowl. Add salad dressing and mix. Eat up!

Mixed Green, Avocado & Radish Sprout Salad

Beef patties with mixed greens, avocado and radish sprouts. Low carb and yummy to boot!

Beef patties with mixed greens, avocado and radish sprouts. Low carb and yummy to boot!

A simple lunch today. Just a yummy salad to go along with my cow. Yes, there are two ground beef patties in my photo, but their combined weight is under 5.5 ounces.

With salads, there is always the risk of boredom. It’s too easy to get into a rut of iceberg lettuce, tomato and cucumbers.  I suspect those three ingredients are the staples in most household salads. I say fight boring salads with a little creativity. My Grilled Chicken Salad is awesome (no doubt due to the bacon!) as is my Spinach and Strawberry salad (with bacon dressing…hey, I sense a theme here). Those recipes coming soon.

Today I’m using radish sprouts. I’ve used bean sprouts in stir-fry dishes and alfalfa sprouts on burgers. This is the first time I’m using radish sprouts. They taste like radishes. The sprouts and the mixed greens give the salad a nice kick both in taste and texture. Delish! I plan to rotate them into my staple of salad ingredients.

The meal is 5g of carbs and you feel satisfied after eating.

As far as Weight Watchers, this is a high point meal – 14 points.  Why so high? The ground beef patties. I use the 80-20 ground beef. Higher in fat, higher in points. However, I’m going low carb – no pasta, rice, potatoes, breads, grains, sugars, low-fat foods. So I actually increase the good fat content in my diet to keep me satiated.  If you are not low carb, you can simply substitute  3 oz of a lower-fat patty (yes only one) or a skinless chicken breast (also 3 oz) if you like.

As for dressing, I used 1 tbsp of my Olive Oil & Apple Vinegar dressing.

Mixed Green, Avocado, Radish Sprout Salad



Mix ingredients in a bowl. Add 1-2 tbsp of your favorite dressing and toss. Enjoy!

Chili Chicken & Mexican Avocado Salad Tonight

Cajun RubI love my rubs. I made a batch of chili seasoning back in February. I decided to use it as a rub on some chicken breasts. The result: spicy and tasty.

Rather than the old standbys of steamed broccoli or grilled zucchini, I decided I wanted veggies that had a little more kick. So I’m making a salad I found in a low carb recipe book. Like the chili chicken, it too looks spicy and tasty.

Chili Seasoning/Rub
Serving Size: 4
Carb Count: 0
Weight Watchers Points: 3-6 (depending on size of chicken breasts)

2 tablespoons chili powder
2 teaspoons cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper
1 tablespoon celery salt
1 teaspoon freshly ground black pepper

Directions: Mix all ingredients in a bowl. Using your hands, rub seasoning into chicken breasts. Place into a Ziplock bag, and add 1.5 tablespoons of extra virgin olive oil. Let chicken marinate for up to 1 hour then its ready for grilling.

Mexican Avocado Salad
Serving Size: 8 1-cup servings
Carb Count: 3g
Weight Watchers Points: 3 Points

24 cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium yellow onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1/4 medium head iceberg lettuce cut into 1/2 inch ribbons
2 ripe Hass avocados, seeded, peeled and chopped

1. Combine tomatoes, oil, vinegar, salt and pepper in a medium bowl; let stand at room temperature for 1 hour. Add onion, jalapeño and cilantro; toss well.
2. Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.

I’m thinking of substituting the red leaf lettuce I’m growing on my deck for the iceberg lettuce. Either way, tasty goodness on the menu tonight!