Recently, I was asked by Avocados From Mexico to review their delectable avocados and some of their kid friendly recipes while coming up with some of my own. I was more than happy to oblige since we are heavy avocado eaters in this house. One of Mia’s first solid foods was an avocado and and I couldn’t have been happier when the doorbell rang and on my steps was a box full of one of our favorite fruits. Yes, I said fruit.

Avocados are one of our favorite foods because not only are they perfect as baby’s first food but they are perfect for everyone. Sodium and cholesterol free, avocados contain 20 essential nutrients and help the body absorb vitamins A, D, and E from other foods it’s eaten with. Being a Texan I grew up with avocados practically in everything but it wasn’t until I had a child I realized how versatile they actually are. We use avocado pretty much everyday as it is our go to meal when Mia becomes a little picky. It is always a hit and not only does she eat it as a simple finger food but I add it smashed to cheese quesadillas, oatmeal, and as a spread on a turkey sandwich. When I was asked to do this review I further realized how far one can actually take an avocado. The following recipes are from Avocados From Mexico and one of my own. Try them out on your kiddos today or stop by their website, AvocadosFromMexico.com for more great ideas for you and the family. This is where I do have to stop and say, in all honesty, this website has been added to my list of my favorite recipe sites. It is loaded with great ideas and recipes!

Avocado Quesadillas n’ Dip
recipe from Avocados From Mexico

Ingredients:

• 1 fully ripened avocado from Mexico, halved, pitted and peeled
• 1/3 cup prepared ranch salad dressing
• 4 (6-inch) flour tortillas, any flavor
• 1/2 cup shredded Monterrey Jack cheese
• 1/4 cup corn kernels
• Raw veggies

Preparation:
Chop half of the avocado. To prepare Avocado Dip: In bowl of food processor, combine chopped avocado with ranch dressing; process until smooth; transfer to small serving bowl; set aside. Cut remaining half of the avocado into 8 slices. Heat skillet over medium heat; place one tortilla in skillet; heat until warm, about 30 seconds. Turn tortilla over, sprinkle 2 tablespoons of the cheese on half of the tortilla; heat until cheese melts, about 2 minutes. Remove from skillet. Place 1 tablespoon corn and 2 slices avocado on top of cheese; fold other half of tortilla over avocado; press the edge together. Remove to serving plate; cut into thirds. Repeat with remaining tortillas. Serve warm with reserved Avocado Dip and raw veggies, if desired.

* This is a great dip! Mia literally ate every last bite. Here’s a tip: You can also replace prepaired ranch dressing with a tablespoon of ranch dressing mix (comes in a packet) and 2 tablespoons of milk.

Avocado Pineapple Milkshake serves 4
recipe from Avocados From Mexico

Ingredients:

• 1 fully ripened avocado from Mexico, halved, pitted and peeled
• 2 cups milk
• 1 can (8 ounces) pineapple chunks in juice
• 4 tablespoons granulated sugar
• Pinch of salt
• 1 cup ice

Preparation: In blender container, combine avocado, milk, pineapple, sugar and salt; whirl until smooth. Add ice; whirl until ice is crushed.

* I did find this to be a little too sweet for my tastes. I suggest tasting the shake before adding the sugar depending on how sweet you prefer it.

Avocado and Banana Ice Cream serves 2
recipe from In Sock Monkey Slippers

• 1 fully ripened avocado from Mexico, halved, pitted and peeled
• 1 banana, peeled
• 1 Tbs honey (for children 12 months and older)

In a food processor or blender, puree the avocado, banana, and honey for 1 to 2 minutes. You want the texture to be ultra creamy and almost whipped. Put the mixture in a freezer safe dish and place in the freezer for 2 to 3 hours until the mixture has reached a soft ice cream-like consistency. Serve and enjoy!

* It sounds strange but when we tasted it we couldn’t get enough! It tastes like a creamy banana and honey ice cream. Since it is not a traditional churned ice cream it will freeze completely if left in the freezer longer than 3 to 4 hours. You will want to eat it as soon as it reaches a soft “ice cream” consistency. But here’s a good thing: You can also place the avocado/banana mixture in popsicle forms and allow to freeze overnight for a tasty and creamy avocado popsicle!

Other avocado ideas:

• Combine tuna with avocado and use as a filling for sandwiches or wraps.
• Use as a spread for a bagel or toasted bread strips.
• Substitute as a healthy replacement for mayonnaise
• Slice avocado in chunks and serve as an anytime snack
• Puree and freeze in ice-cube trays. Store in freezer bags or freezer container as a quick baby food.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Avocados From Mexico. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255