Type what you have

Ingredients

• ✓ avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• rice wine vinegar
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ avocado oil
• chicken breast
• mushroom
• celery
• egg
• white rice
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ avocado oil
• water
• soy sauce
• arrowroot powder
• ginger root
• garlic
• firm tofu
• rice stick noodle
• portabello mushroom
• cremini mushroom
• red bell pepper
• onion

Instructions

1. 1 Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
2. 2 Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
3. 3 Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
4. 4 Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
5. 5 Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

By Bren

Ingredients

• ✓ avocado oil
• garlic
• white sugar
• soy sauce
• soy sauce
• sake
• sake
• ginger paste
• beef
• egg noodle
• water
• water
• cornstarch

Instructions

1. 1 Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
3. 3 Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
4. 4 Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
5. 5 Assemble bowl with noodles and beef mixture. Serve immediately.

By thedailygourmet

Ingredients

• ✓ avocado oil
• pineapple chunk
• soy sauce
• rice vinegar
• sesame oil
• garlic
• ginger
• fish sauce
• red pepper flakes
• red onion
• orange bell pepper
• red bell pepper
• broccoli
• shrimp
• cornstarch
• cashew

Instructions

1. 1 Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
2. 2 Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
3. 3 Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
4. 4 Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
5. 5 Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
6. 6 Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

By Bibi

Ingredients

• ✓ avocado oil
• cilantro
• sesame seed
• cornstarch
• sesame oil
• garlic
• ginger
• sambal oelek
• apricot preserves
• rice vinegar
• soy sauce
• chicken broth
• pork tenderloin
• white pepper
• ginger
• salt
• paprika

Instructions

1. 1 Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
2. 2 Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
3. 3 Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
4. 4 Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
5. 5 Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
6. 6 Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
7. 7 Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
8. 8 Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
9. 9 Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

By Bibi

Ingredients

• ✓ avocado oil
• white pepper
• ginger-garlic paste
• chile-garlic sauce
• soy sauce
• ketchup
• rice vinegar
• brown sugar
• cornstarch
• water
• chicken breast
• black pepper
• salt
• red onion
• carrot
• green bell pepper
• red bell pepper
• pineapple tidbit

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
3. 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
4. 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
5. 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
6. 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
7. 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.

By Bibi

Ingredients

• ✓ avocado oil
• sesame seed
• water
• garlic powder
• rice wine vinegar
• peanut butter
• green onion
• red bell pepper
• avocado
• snow pea
• carrot
• brown rice
• lime
• sesame oil
• honey
• ginger
• chili-garlic sauce
• soy sauce
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ avocado oil
• sesame seed
• peanut oil
• baking powder
• cornstarch
• water
• all-purpose flour
• egg
• chicken breast
• garlic powder
• salt
• salt
• cornstarch
• water
• sesame oil
• sriracha sauce
• apple cider vinegar
• tomato paste
• honey

Instructions

1. 1 Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
2. 2 Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
3. 3 Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
4. 4 Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
5. 5 Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
6. 6 Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
7. 7 Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

By Bren

Ingredients

• ✓ avocado oil
• lemon pepper seasoning
• oregano
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
3. 3 Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
4. 4 Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

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
• basmati rice
• orzo
• vegetable broth
• garlic
• paprika
• onion powder
• cremini mushroom
• parsley
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
2. 2 Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

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
• spaghetti squash
• ground beef
• onion
• italian seasoning
• salt
• black pepper
• garlic powder
• red pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush spaghetti squash halves with a thin layer of avocado oil and place cut-side down on a baking sheet.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While squash bakes, combine ground beef, onion, Italian seasoning, salt, pepper, garlic powder, and red pepper in a bowl. Mix with your hands until everything is well incorporated. Shape mixture into 1 1/2-inch sized balls and place in a single layer in a glass baking dish. Add to squash in the hot oven and cook until meatballs are no longer pink in the center, about 30 minutes.
4. 4 Pour spaghetti sauce into a saucepan over medium heat. Carefully transfer cooked meatballs into sauce, shaking off any excess grease from baking. Cover saucepan and simmer on low heat until warmed through, 10 to 15 minutes.
5. 5 Remove spaghetti squash from oven and scrape out flesh using tongs and a fork. Place 1/2 of the squash in a bowl and cover with 1/2 the meatballs and 1/2 of the sauce. Repeat with remaining squash, meatballs, and sauce.

By Biondini

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
• chicken soup base
• water
• butter
• chicken thigh
• chicken drumstick
• honey
• teriyaki marinade
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

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
• ground beef
• salt
• black pepper
• onion
• garlic
• marinara sauce
• ricotta cheese
• parmesan cheese
• mozzarella cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside.
3. 3 Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
4. 4 Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off heat.
5. 5 Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl.
6. 6 Place meat mixture in an 8x8-inch oven-safe casserole dish. Spread cheese mixture over meat and sprinkle with remaining 1 cup mozzarella cheese.
7. 7 Bake in the preheated oven until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

By Bren

Ingredients

• ✓ avocado oil
• spaghetti
• bacon
• egg
• milk
• salt
• black pepper
• pea
• garlic
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl.
4. 4 Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.

By ACADO™ Avocado Oil

Ingredients

• ✓ avocado oil
• olive oil
• balsamic vinegar
• garlic
• dijon mustard
• salt
• black pepper
• peach
• spinach
• raspberry
• almond

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
3. 3 Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
4. 4 Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

By Bibi

Ingredients

• ✓ avocado oil
• dark mexican beer
• onion
• cilantro
• salt
• pepper
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ avocado oil
• grapefruit
• mint leaf
• dill
• rice vinegar
• avocado
• endive
• jalapeno pepper
• black pepper
• hibiscus salt

Instructions

1. 1 Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
2. 2 Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

By Buckwheat Queen

Ingredients

• ✓ avocado oil
• pork tenderloin
• cajun seasoning
• celery salt
• garlic granules
• onion powder
• white sugar
• apple cider
• apple cider vinegar
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
3. 3 Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
4. 4 Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
5. 5 Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
6. 6 Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
7. 7 Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

By Bren

Ingredients

• ✓ avocado oil
• chicken thigh
• celery
• onion
• carrot
• garlic
• rosemary
• egg
• almond flour
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
2. 2 Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
3. 3 Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
4. 4 Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
5. 5 Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.

By Bibi

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
• onion
• lime juice
• orange juice
• garlic
• coriander
• cumin
• oregano
• chipotle chile powder
• paprika
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
2. 2 Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
3. 3 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
4. 4 Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
5. 5 Remove chicken pieces to a serving platter.

By Bibi

Ingredients

• ✓ avocado oil
• chicken wing
• orange marmalade
• five-spice powder
• sesame oil
• ginger
• sambal oelek
• garlic
• salt
• white pepper
• chive
• sesame seed

Instructions

1. 1 Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
2. 2 Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
3. 3 Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
4. 4 Place coated chicken wings in a single layer on the prepared sheet pan.
5. 5 Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
6. 6 Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

By Bibi

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