Avocado-Stuffed Eggs (Breakfast Boost)

Start your day with a twist: hollowed-out avocado halves filled with eggs, baked until just set. Here’s how:
Ingredients:

• 1 ripe avocado (halved, pit removed)
• 2 small eggs
• Salt & pepper to taste
• Chopped chives or parsley for garnish
  Method:

1. Preheat oven to about 200 °C (400 °F).
2. Scoop out a little extra flesh from each avocado half so the egg fits.
3. Place avocado halves in a baking dish so they sit stable. Crack an egg into each half.
4. Season, bake ~12-15 minutes until egg white is set but yolk still runny if you like.
5. Garnish and serve hot.

Pros:

• Makes the avocado the star rather than just a topping.
• High in healthy fats, protein from the egg, quite filling.
• Easy and quick to prepare, minimal ingredients.

Cons:

• Timing matters: if over-baked the egg might get rubbery or the avocado turn brown.
• One avocado half + egg might still feel a small portion for those with larger appetites.
• Requires careful handling so avocado halves don’t tip or spill.

Creamy Avocado Pasta Sauce (Lunchtime Indulgence)

Next up, a rich, dairy-free style sauce using avocado to coat your pasta.
Ingredients:

• 1 ripe large avocado
• Juice of ½ lemon
• 1-2 cloves garlic (minced)
• A handful fresh basil leaves
• Olive oil (1-2 tbsp)
• Salt & pepper
• Pasta of your choice (spaghetti, fusilli etc)
  Method:

1. Cook pasta al-dente according to package instructions and reserve a little pasta water.
2. In a blender or using a hand-mixer, combine avocado flesh, lemon juice, garlic, basil, olive oil, salt, pepper, and a splash of pasta water to achieve a silky texture.
3. Toss the cooked pasta with the avocado sauce, adding more pasta water if needed to loosen. Serve immediately.
   Pros:

• Much lighter than heavy cream-based pasta sauces but still deeply creamy due to avocado.
• Vegan-friendly (if you skip Parmesan) and a fresh alternative to standard sauces.
• Quick to whip up — perfect for mid-week lunch.
  Cons:
• Avocado can oxidise (go brown) if left sitting too long, so must serve promptly.
• Some may miss the richer flavour of butter or cream-based sauces.
• The mild flavour of avocado means you’ll want to boost with garlic, lemon, basil or herbs for full taste.

Avocado Chocolate Mousse (Sweet Finish)

Yes, you can take avocado into dessert territory: a decadent yet healthier mousse.
Ingredients:

• 2 ripe avocados
• ¼-½ cup cocoa powder (unsweetened)
• 3-4 tbsp maple syrup (or sweetener of choice)
• ½ cup almond milk (or other milk)
• 1 tsp vanilla extract
  Method:

1. Blend avocado flesh, cocoa powder, sweetener, almond milk and vanilla until smooth and fully combined.
2. Chill in the fridge for at least 30 minutes to firm up.
3. Serve with fresh berries or a sprinkle of chopped nuts.
   Pros:

• Sneaks in healthy fats and fibre from avocado, while satisfying a chocolate craving.
• Vegan/vegetarian friendly if using plant-milk and no dairy.
• Unexpected and elegant dessert that feels indulgent yet lighter than heavy creams.
  Cons:
• The avocado flavour may still be mildly present — some people may not like that in chocolate.
• If avocados are not fully ripe, texture or flavour may suffer.
• Requires chilling time, so not an instant dessert unless pre-made.