5 Grain-Free Avocado Recipes for Muscle Gains
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<p class="slide-count desktop-hidden">1 of 5</p><img width="1109" height="614" src="/uploadfile/2024/1211/20241211173637309.jpg"><p class="photo-credit">Alex Roberts / EyeEm / Getty</p>
Preheat oven to 450°. Cut two avocados in half, and remove seeds. Place halves on a baking dish with sides touching so the avocados don’t tip over. Crack an egg into each of the cavities, and season with salt and pepper. Bake for 8-10 minutes.
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Cook one package of nitrate- and sugar-free bacon until desired crispiness. Pat excess grease off with a towel. Stem and clean a head of lettuce, and divide the leaves into cups. Top each cup with sliced avocado, tomatoes, and sprouts.
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Grill four boneless, skinless chicken breasts, then dice them. Toss with 2 cups diced avocado, 8 cups lettuce, 1/4 cup chopped basil, 2 cups diced tomatoes, and 1 cup diced cucumber. Drizzle with 3 tbsp red wine vinegar, 1/3 cup olive oil, and 1/2 tsp mustard.
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Blitz two pitted and peeled avocados in a food processor with 1 cup basil, 1/2 cup almonds, 3 tbsp lemon juice, 2 garlic cloves, tsp salt, and 1/2 cup olive oil until smooth. Serve sauce over spaghetti squash or gluten-free noodles with grilled chicken or shrimp.
Place two large pitted and peeled avocados, 1 banana, 3/4 cup cacao powder, 1 cup pitted dates, 1/3 cup coconut milk, and 1/2 tsp vanilla extract in a food processor. Process until smooth and fully combined. Divide mousse into serving cups. Chill for six hours and serve.
Button slide previous Back to intro Button slide nextPreheat oven to 450°. Cut two avocados in half, and remove seeds. Place halves on a baking dish with sides touching so the avocados don’t tip over. Crack an egg into each of the cavities, and season with salt and pepper. Bake for 8-10 minutes.
Cook one package of nitrate- and sugar-free bacon until desired crispiness. Pat excess grease off with a towel. Stem and clean a head of lettuce, and divide the leaves into cups. Top each cup with sliced avocado, tomatoes, and sprouts.
Grill four boneless, skinless chicken breasts, then dice them. Toss with 2 cups diced avocado, 8 cups lettuce, 1/4 cup chopped basil, 2 cups diced tomatoes, and 1 cup diced cucumber. Drizzle with 3 tbsp red wine vinegar, 1/3 cup olive oil, and 1/2 tsp mustard.
Blitz two pitted and peeled avocados in a food processor with 1 cup basil, 1/2 cup almonds, 3 tbsp lemon juice, 2 garlic cloves, tsp salt, and 1/2 cup olive oil until smooth. Serve sauce over spaghetti squash or gluten-free noodles with grilled chicken or shrimp.
Place two large pitted and peeled avocados, 1 banana, 3/4 cup cacao powder, 1 cup pitted dates, 1/3 cup coconut milk, and 1/2 tsp vanilla extract in a food processor. Process until smooth and fully combined. Divide mousse into serving cups. Chill for six hours and serve.