Avocado - Clean Eating Magazine


Mexican Harvest Salad recipe

Mexican Harvest Salad

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Tuna Poke Bowls recipe

Tuna Poke Bowls

Poke bowls are convenient and customizable. Our version uses canned tuna fillets, making this a flavorful, budget-friendly meal.

Seared Sesame Tuna Nori Wraps recipe

Seared Sesame Tuna Nori Wraps

The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.


Mocha Power Smoothie

Avocado adds heart-healthy monounsaturated fats to this rich smoothie, while just ½ banana adds enough sweetness for two servings. You can skip your morning coffee and simply add instant coffee right into this drink.

Mexican 7-Layer Dip with Bacon

Mexican 7-Layer Dip with Bacon

Cinco de Mayo parties aren’t complete without chips and dip. This is the champion of all dips fused with your favorite Mexican flavors with the layer to beat all layers: BACON. It's seven layers of absolute, glorious awesome.

CE MP app January Minty Green Smoothie

Minty Green Smoothie

This fresh shake has staying power thanks to the healthy fat and protein provided by the chia seeds and protein powder.

Fiesta Beans and Rice 2

Spiced Beans & Rice

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

South-of-the-Border Hash recipe

South-of-the-Border Hash

This hash is an excellent choice for a make ahead breakfast or lunch option during the week or even a busy weeknight dinner, paired with some eggs and avocado.

Sweet Potato Nachos with Veggie Packed Queso recipe

Sweet Potato Nachos with Veggie Packed Queso

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

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Seared Scallops with Avocado-Yuzu Sauce

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

OCT_Buffalo Cauliflower Wings with Tempeh Ranch Salad

Buffalo Cauliflower with Tempeh Ranch Salad

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

OCT_Pumpkin Tacos 2

Pumpkin Tacos

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

OCT_Chickpea Avocado Smash Wrap

Chickpea Avocado Smash Wraps

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.