doesn’t quite know what to do with these:
(not the peels, it’s the pit I’m talking about). I’m on an avocado-eating binge. Mostly because I “liked” Amazing Avocados from Mexico on Facebook. (lest you think I’m some health nut, I’m not. I also “liked” Jeni’s ice cream, which is the best ice cream in the world, made in Columbus Ohio, but available nationwide via fedex).
The Avocado people were doing a good job with their social media–clever updates, etc. And one amazing recipe idea: add a chopped avocado to your canned tuna, along with chopped walnuts. Add mayo, salt and pepper, and voila–a great lunch. I went a little rogue and added craisins (dried cranberries) for some extra flavor.
My mason jar salad lunches are nice, but leave me
incredibly a bit hungry, especially as I’ve been ramping up my mileage. I’m trying to be smarter about my nutrition, and have found avocados to be really filling and tasty. As a result, I’ve got a bunch of these pits sitting around. They’re a little too hefty to so easily toss into the garbage. But I have no intention of starting an avocado farm, so I’m at a loss. I remember as a child seeing them stuck with toothpicks, sitting half-submerged in a cup of water. I’m not sure what that accomplished. Anyway, I now have a growing collection of avocado pits on my countertop, and for the life of my, I can’t think of anything I can use them for.
The more filling lunches have given me more energy. Today was my first “run two days in a row” since regrouping after my injury. And aside from the typical stupid hip crap, I had ample energy (which I may also attribute to the beautiful weather we’ve been having). I finished up my four miles, and felt like I could do at least another 4. Yeah for avocados, despite their unthrowawayable pits!
- Today’s miles: 4
- Total Juneathon miles: 16
- # of avocado pits on my counter: 3 and counting