Type what you have

Ingredients

• ✓ avocado oil
• cooking spray
• cauliflower
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
2. 2 Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
3. 3 Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
4. 4 Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
5. 5 Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
6. 6 Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

By Dana Sterling

Ingredients

• ✓ avocado oil
• potato
• granulated garlic
• parsley
• salt

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.
3. 3 Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

By Bren

Ingredients

• ✓ avocado oil
• jicama
• bacon
• salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
2. 2 Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
3. 3 At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
4. 4 Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
5. 5 Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
6. 6 Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
7. 7 Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

By Mommytriesketo

Ingredients

• ✓ avocado oil
• salt
• black pepper
• brussels sprout
• balsamic vinegar
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine oil, salt, and pepper in a large bowl and mix well. Add Brussels sprouts and turn to coat. Transfer Brussels sprouts to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Shake the air fryer basket to move sprouts and cook for 5 minutes more.
4. 4 Transfer sprouts to a serving dish and sprinkle with balsamic vinegar; turn to coat. Sprinkle with bacon.

By Bren

Ingredients

• ✓ avocado oil
• chicken breast
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
3. 3 Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
4. 4 Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
5. 5 Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
6. 6 Remove and discard skin and bones. Use 2 forks to shred chicken.
7. 7 Serve warm with barbecue sauce.

By Bibi

Ingredients

• ✓ avocado oil
• cremini mushroom
• soy sauce
• garlic granule
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Combine mushrooms, oil, soy sauce, garlic granules, salt, and pepper in a bowl; toss to coat.
3. 3 Transfer to the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking occasionally.

By Bren

Ingredients

• ✓ avocado oil
• cooking spray
• sweet potato
• chili-lime seasoning
• mayonnaise
• lime juice
• chili-lime seasoning
• lime

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions. Lightly coat the fryer basket with cooking spray.
2. 2 Place sweet potatoes in a large bowl, drizzle with oil and 1 1/2 teaspoons chili-lime seasoning; toss well. Transfer to the air fryer basket, working in batches if necessary.
3. 3 Cook sweet potatoes in the preheated air fryer until brown and crispy, 8 to 9 minutes, shaking and turning fries after 4 minutes.
4. 4 Meanwhile, whisk mayonnaise, lime juice, and 1 teaspoon chili-lime seasoning together in a small bowl. Serve sweet potato fries with dipping sauce and lime wedges.

By lutzflcat

Ingredients

• ✓ avocado oil
• salt
• garlic granule
• onion powder
• black pepper
• beef eye of round roast
• worcestershire sauce

Instructions

1. 1 Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
2. 2 Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
3. 3 Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
4. 4 When the time is up, remove roast from the bag and pat completely dry with paper towels.
5. 5 Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
6. 6 Move the roast to a serving dish and serve.

By Bren

Ingredients

• ✓ avocado oil
• bbq sauce
• apple cider vinegar
• garlic
• onion powder
• paprika
• sea salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk oil, barbecue sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne pepper together in a bowl until marinade is well combined.
2. 2 Place chicken breasts in a large glass or ceramic bowl (or a resealable plastic bag). Pour ⅔ marinade over breasts; toss to evenly coat. Reserve remaining ⅓ marinade to brush on breasts while grilling. Cover the bowl with plastic wrap (or squeeze out excess air and seal the bag); marinate in the refrigerator for 6 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess; discard remaining marinade.
5. 5 Cook on the preheated grill, brushing chicken with reserved marinade and flipping halfway through, until no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ avocado oil
• pork loin chop
• paprika
• salt
• black pepper
• onion powder
• granulated garlic
• cayenne pepper

Instructions

1. 1 Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
2. 2 Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
3. 3 Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
4. 4 Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
5. 5 While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
6. 6 When the grill is ready, lightly spray chops with avocado oil spray.
7. 7 Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
8. 8 Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

By Bibi

Ingredients

• ✓ avocado oil
• pork chop
• black pepper
• garlic
• white wine
• cream of mushroom soup
• water
• all-purpose flour
• soy sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add oil to the Pot.
2. 2 Season pork chops with black pepper. Brown 2 to 3 chops in Instant Pot, 7 to 8 minutes, flipping halfway; transfer to a plate. Repeat with remaining chops.
3. 3 Add garlic to the Pot; cook until just fragrant, about 30 seconds. Pour wine into the Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon. Simmer until reduced by half, 5 to 7 minutes.
4. 4 Stir in mushroom soup and 1 ¼ cups water; simmer until smooth, about 3 minutes. Add pork chops; turn to coat in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the Pot.
6. 6 Whisk remaining ¼ cup water and flour together in a bowl; add to the Pot. Select Sauté function; cook until gravy is thickened, about 3 minutes. Stir in soy sauce. Return chops to the Pot; turn to coat.

By Bren

Ingredients

• ✓ avocado oil
• onion
• garlic
• long-grain rice
• chicken stock
• tomato sauce
• salt
• cumin
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2. 2 Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. 3 Add rice to the pot; mix until coated with oil and lightly browned.
4. 4 Pour in chicken stock; stir any browned bits off the bottom of the pot.
5. 5 Mix in tomato sauce, salt, cumin, and cayenne pepper.
6. 6 Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

By Bren

Ingredients

• ✓ avocado oil
• salmon fillet
• curry powder
• salt
• mango
• red onion
• serrano pepper
• cilantro
• lime

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Ingredients

• ✓ avocado oil
• mushroom
• spinach
• onion
• garlic
• ground chicken breast
• chicken soup base
• salt
• black pepper
• sandwich bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place each chicken burger on a bun.

By Bibi

Ingredients

• ✓ avocado oil
• smoked sausage
• carrot
• potato
• sweet onion
• chicken broth
• black pepper
• cabbage
• all-purpose flour
• water

Instructions

1. 1 Preheat a 6-quart Dutch oven over medium heat. Add avocado oil; heat until it shimmers, about 1 minute. Add sausage pieces, cut-sides down; cook until browned, 1 to 2 minutes. Flip; cook until other side browned, 1 to 2 minutes more. Transfer sausage to a plate; reserve drippings in the Dutch oven.
2. 2 Add carrots, potatoes, and onion to the Dutch oven; stir to coat with drippings. Add chicken broth and black pepper; stir to combine. Place sausage pieces on top vegetables in Dutch oven; place cabbage wedges on top sausage. Bring broth to a boil, about 5 minutes; cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork-tender, about 20 minutes.
3. 3 Transfer vegetables and sausage to a bowl using a slotted spoon; set aside. (Cabbage may be cut into bite-sized pieces.)
4. 4 Place flour in a small bowl; add enough water to make a thin paste, stirring until lumps dissolve. Whisk flour slurry into broth in the Dutch oven, whisking constantly while gradually adding slurry until liquid boils, about 5 minutes. Return vegetables and sausage to the Dutch oven. Taste; adjust seasoning, if necessary. Serve in individual bowls.

By Bibi

Ingredients

• ✓ avocado oil
• coconut oil cooking spray
• water
• coconut sugar
• active dry yeast
• salt
• italian seasoning
• cassava flour
• arrowroot powder
• gelatin

Instructions

1. 1 Preheat grill for medium heat and lightly grease the grate.
2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo

Ingredients

• ✓ avocado oil
• cider vinegar
• mayonnaise
• honey
• poppy seed
• mustard
• salt
• spinach
• strawberry
• bacon
• pecan

Instructions

1. 1 Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid; shake vigorously, about 1 minute. Refrigerate dressing until salad is ready.
2. 2 Divide spinach leaves among 4 salad plates; top with strawberries, crumbled bacon, and chopped pecans. Drizzle dressing over salads; serve.

By Bibi

Ingredients

• ✓ avocado oil
• chicken
• olive oil
• salt
• black pepper
• cooking twine
• potato
• olive oil
• rosemary
• rosemary

Instructions

1. 1 Place a 10-inch cast iron skillet on the center rack of a cold oven.
2. 2 Preheat the oven and skillet to 425 degrees F (220 degrees C).
3. 3 While the oven is heating, remove any giblets from the chicken, and discard or reserve for stock.
4. 4 Season the inside of the chicken with salt and pepper. Fold the tips of the wings under the neck area of the chicken, and tie the legs together with cooking twine.
5. 5 Combine avocado oil and olive oil in a small bowl and brush the outside of the chicken with the combined oils. Reserve any unused oil. Season the outside of the chicken with salt and pepper.
6. 6 Carefully place the hot skillet on a heat-safe surface (e.g. your stove) and brush the inside of the skillet with the remaining reserved oils.
7. 7 Place the chicken on its side in the skillet, with the leg quarter coming in contact with the hot skilled. Return the skillet to the oven and roast for 25 to 30 minutes.
8. 8 Combine sliced potatoes, 1 tablespoon olive oil, minced rosemary, salt, and pepper in a bowl and mix well.
9. 9 After the chicken has roasted on one side, place hot skillet on a cutting board, turn the chicken to the other side, and add potato mixture to half of the skillet. Roast for 25 to 30 minutes.
10. 10 Carefully pull skillet out of the oven and return to the cutting board. Lift chicken slightly and spread the potatoes over the whole skillet. Place chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juiced run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
11. 11 Turn off the oven and allow the chicken to rest inside the oven about 5 to 10 minutes. This will keep the skin nice and crispy.
12. 12 Garnish with fresh rosemary sprigs, carve the chicken, and serve the chicken and potatoes from the skillet.

By Bibi

Ingredients

• ✓ avocado oil
• onion
• butternut squash
• curry powder
• cinnamon
• nutmeg
• vegetable broth
• applesauce
• pumpkin puree
• ghee
• honey
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

By Shari

Ingredients

• ✓ avocado oil
• t-bone steak
• onion powder
• kosher salt
• black pepper
• thyme
• butter
• garlic
• red wine
• worcestershire sauce
• beef broth

Instructions

1. 1 Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
2. 2 Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
3. 3 Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
4. 4 Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
5. 5 Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.

By Cwhitney

Ingredients

• ✓ avocado oil
• chicken cutlet
• salt
• black pepper
• egg
• mustard
• almond flour
• parmesan cheese
• garlic powder
• deli ham
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken cutlets with salt and pepper; set aside.
3. 3 Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
5. 5 Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
6. 6 Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ avocado oil
• water
• white sugar
• active dry yeast
• soy milk
• soy butter
• water
• egg replacer
• salt
• bread flour
• cooking spray
• honey

Instructions

1. 1 Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes.
2. 2 Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes.
3. 3 Divide dough into 24 pieces; knead and form into balls.
4. 4 Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey.
7. 7 Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.

By Ariel Romell

Ingredients

• ✓ avocado oil
• brussels sprout
• granny smith apple
• turkey bacon
• maple syrup
• black pepper
• salt
• thyme
• marjoram
• rosemary
• lavender
• fennel seed
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ avocado oil
• aluminum foil
• butternut squash
• garlic
• salt
• butter
• onion
• chicken broth
• milk
• half-and-half
• white pepper
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss butternut squash, garlic cloves, and salt together in a bowl.
3. 3 Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
6. 6 Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
7. 7 Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

By HealthyCooking

Ingredients

• ✓ avocado oil
• flank steak
• cremini mushroom
• onion
• garlic
• thyme
• red wine
• beef broth
• worcestershire sauce
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Working in batches, sauté steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
2. 2 Heat avocado oil in the pot. Add mushrooms and onion; sauté until onion is translucent, about 5 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes.
3. 3 Add broth, Worcestershire sauce, salt, and pepper; bring to a simmer. Add steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
4. 4 Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
5. 5 Stir water and flour together in a small bowl to make a slurry. Select the Sauté option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
6. 6 Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.

By Bren

Ingredients

• ✓ avocado oil
• heart of palm
• seafood seasoning
• salt
• black pepper
• vegan mayonnaise
• celery
• shallot
• lemon
• caper
• dill weed
• sesame seed
• sandwich roll
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pat hearts of palm dry and place in a medium bowl. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Stir together vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, and sesame seeds in a large bowl until well combined; season with salt. Add roasted hearts of palm and toss to coat.
5. 5 Brush the tops of sandwich rolls with olive oil. Toast in a large skillet over medium-high heat until lightly browned, about 1 minute.
6. 6 Add hearts of palm mixture evenly to each toasted roll to serve.

By I814U2

Ingredients

• ✓ avocado oil
• chicken breast
• cajun seasoning
• butter
• butter
• garlic
• chicken broth
• heavy cream
• black pepper
• parmesan cheese
• thyme
• salt

Instructions

1. 1 Fill a large pot with water and place a sous vide cooker into water. Set temperature to 140 degrees F (60 degrees C), according to manufacturer's directions.
2. 2 Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
3. 3 Lower the bags into preheated water, making sure they are fully submerged; set the timer for 1 hour. When the timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from the bags and pat completely dry with paper towels.
4. 4 Heat butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken in hot butter-oil for 30 to 45 seconds per side, moving chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
5. 5 Make sauce: Melt butter in the same skillet over medium heat. Add garlic and sauté in hot butter until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced, 3 to 4 minutes. Whisk in heavy cream and black pepper; bring to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in thyme. Taste sauce and adjust salt, if needed.
6. 6 Drizzle sauce over chicken to serve.

By France Cevallos

Ingredients

• ✓ avocado oil
• butter
• garlic
• zucchini
• broccoli
• mushroom
• mini bell pepper
• basil
• tomato
• tomato sauce
• oregano
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
2. 2 Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
3. 3 Cut zucchini into noodle shapes with a spiralizer.
4. 4 Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
5. 5 Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
6. 6 Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.

By Joey Joan

Ingredients

• ✓ avocado oil
• lime
• garlic powder
• onion powder
• chili powder
• salt
• chipotle powder
• paprika
• cayenne pepper
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
2. 2 Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
3. 3 Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
4. 4 Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
5. 5 Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.

By France Cevallos

Ingredients

• ✓ avocado oil
• carrot
• celery
• leek
• garlic
• tomato paste
• thyme
• oregano
• parsley
• salt
• black pepper
• chicken broth
• farro
• chicken breast

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Add carrots, celery, and leek; cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.
2. 2 Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.

By Bren