I love the creaminess of avocados and the fact that they are full of healthy fats that can help lower cholesterol levels. I’ve also been told by a few people now that babies love the texture and smoothness of avocados, which can contribute to healthy infant growth due to the healthy fat levels. Can’t wait to give this to baby gb in about a years time! 
Speaking of baby gb, she/he has been moving lots lately and is noticeable just by looking at my stomach as the skin pops out. So amazing!
Ok, back to this great quick meal. We made this after our yoga class last week as we were famished and needed something quick. I was inspired by this recipe, and just made a couple changes – mainly less oil and only 1 garlic clove.
As I was typing this, an earthquake hit the east coast of the US. Apparently it could be felt way up here north of Toronto. And boy did I feel it! That was my first earthquake tremor experience. Even though it was tiny, my desk and chair swayed and rock and I thought I was getting a dizzy spell, as the wind outside wasn’t nearly strong enough to be shaking the house! Luckily Ian sent me an email to ask if I felt the earthquake, which reassured me that I am not going crazy!
Adapted from: Oh She Glows – 15 minute creamy Avocado Pasta
Makes 2 servings
Ingredients:
- 1 medium ripe avocado
- 1/2 lemon
- 1 garlic clove
- sea salt, fresh ground black pepper and red hot chili flakes to taste
- handful of fresh basil
- 1 tbsp olive oil
- whole wheat penne, or any pasta, cooked per package to al dente
Directions:
- In a food processor, add cut up avocado, squeeze juice from lemon, garlic, spices, basil and oil. Blend thoroughly until smooth and creamy. If too thick, you can add a bit of water to help thin it out.
- When pasta is cooked, drain and return to pot. Pour avocado sauce over pasta and combine.
- Eat while it’s warm and enjoy!
