Salmon Stuffed Avocados

Ladies, let’s break it down real quick. Sometimes we can’t sleep. Sometimes we can. Sometimes it takes us forever to go to sleep and then sometimes, we wake up in the middle of the night. But, rest assured, if I am awake while the lights are out, my mind is running wild. It’s a super fun thing. So is sarcasm.

Also, I’m fully aware that I’m not an actual lady. And I don’t really want to be, for the record. Mad respect y’all, but I’m happy with my lack of monthly “scheduling” and (somewhat) limited hair products.

Anyway, rambling aside, one night I woke up at about 1am (when most of you are going to sleep since I go to bed at 9:45 like a senior citizen) and could not stop thinking about new recipes. I say this, not in a cute “Betty Crocker” kind of way. Or like, “I’m so domestic that all I can think of is cooking, volunteering and helping the homeless find jobs and warm shelter.”

Nope. I think about cooking because I love it. I don’t think about those other things…well, because I love cooking. I may or may not be a horrible person. Either way, cooking.

This recipe was inspired by another Rodale article of carb substitutions. As many of you know, I love my carbs…..until they turn on me. I want them in the biblical way but they literally attack what used to be my personal fitness. It’s like Al Qaeda down there. So, there’s that.

Salmon Stuffed Avocados are so easy and high in good fats. This recipe will make you skinny basically as soon as you eat it. And full. It took about 20 minutes to make and I was stuffed after one serving. That is truly saying something. #glutton

Salmon Stuffed Avocados

Salmon Stuffed Avocados

1 Can Smoked Salmon (approximately 6-8oz.)

1 Cup Brown Rice, cooked

2 Tablespoons Extra-Virgin Olive Oil

1 Roma Tomato, chopped & seeded

1 Handful of Cilantro, chopped

1 Lime, juiced

1 Teaspoon Chili Powder

1 Teaspoon Oregano

½ Teaspoon Cumin

Salt & Pepper, to taste

2 Large Haas Avocados

 

Start by cooking your rice completely. While you’re doing that, remove the salmon from the can and take any skin or bones out. If it is not already “flaked” apart, do that as well.

In a large skillet, warm a little olive oil over medium heat and add the Rice, Salmon, Cilantro and Tomato. Half the lime and squeeze both halves really good over the mixture. Add your seasonings, and I really don’t think it needs salt but that’s just me.

Let it cook for about 5-10 minutes so all the flavors get to know each other and stir often.

Serve over Avocados and you’ve got the PERFECT protein and “healthy-fat” packed meal.

Even cute puppies named Charlie think my cooking is delicious.