Hello everyone, I’m sorry I haven’t posted much lately and would like to claim that this is due to looking for a new job, new flat and the meaning of life, or my jet-set “Weekend plans? Oh, I guess I’ll just drive to Milan or Vienna” life when in truth it is solely and embarrassingly owned to my new-found love for avocados. I’ve eaten pretty much nothing but avocados lately which makes the whole no-carb bikini challenge a lot less challenging – hello, no carb dinner staple.
Although I have pretty much lost the bikini challenge already anyways, thanks to Italian food, a tiny drop of wine every now and again (ahem) and an amazing belated birthday present in the form of a luxurious weekend in the UK including more than one occasion of me piling obscene amounts of clotted cream on a scone… ah well. However, that same weekend also saw me buy an emergency bikini at M&S upon the discovery of the hotel’s swimming pool which not only exceeded my expectations (the bikini and the pool) but turned out to be the holy grail of swimwear (the perfectly fitting, flattering, timeless black bikini, that is). Honestly, go out now and give M&S’s swimwear department a go, you might be in for a surprise!
Anyway, thanks to The Bikini, I can now afford to admit defeat in the bikini challenge to my charming and clearly very bikini-ready competitor who can now take her pick of reasonably priced bikinis on my account. (Well played, Sonja. Take your pick.)
Having said that, I will continue the whole no carb thing anyway. I feel a lot better and have more energy if I keep carbs at a minimum so I’m very lucky that my newest food phase works in my favour:
While I can appreciate avocado in any form, I’ve been recycling this basic idea again and again and would like to encourage you to do the same:
Blitz 1 avocado with the juice of 1/2 lemon or lime, salt, add a handful of fresh or frozen herbs (I’m obsessed with Iglo 8 Kräuter – it’s convenient, perfect amount, and tastes like spring in a box).
Use as a dip for veggies:
or as a salsa for pan-fried tofu:
or mix with cooked quinoa and top with a fried egg:
(pic coming soon)
or mix with peas and have a bit of goat cheese on the side
(pic coming soon)
or thin it and use as salad dressing, etc etc.
I may or may not have eaten it straight from the blending bowl, too.