<p>So sorry - I forgot the directions - loaded baked avocados - back! (Great if you are trying to cut back on carbs or potatoes) These were really good and a nice light dinner.</p>
<p>Loaded Baked Avocados {A Healthy Alternative To Baked Potatoes and Potato Skins}
via This Flourishing Life</p>
<p>1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
5 avocados
10 slices of cooked nitrate-free bacon*
1/2 cup shredded raw mozzarella cheese
1/2 cup shredded raw cheddar cheese
10 slices of raw colby cheese
1 “stalk” of green onion (about 2 tablespoons cut up)
6oz goats milk yogurt (Sour cream** or plain coconut yogurt would work as well.)</p>
<p>Making It:</p>
<pre><code>Mix all of the seasonings/spices and let it sit for a minute.
Cut open your avocado so that you they are in halves. Take out the pits, but leave the skin on.
Use a knife to make criss cross lines in each avocado half. Then put seasoning on each one. Don’t be afraid to use a lot. The flavors will sink into the avocado as it cooks, making them taste delicious!
Cut up the bacon slices and put some on each avocado. You can even put some in the little hole where the pit was.
Put the shredded cheeses on next. Then cover each avocado with two slices of colby.
Bake at 375, uncovered, for about 10 minutes.
Broil on high for a few minutes, until melted and slightly browned.
Let them rest out of the oven for a minute, then top with the goat yogurt and green onion slices.
</code></pre>
<p>To serve them, either pull them out of the skins or eat them right out of the skins. To pull them out of the skins, simply take a fork and work it all the way around the inside edges of the avocados to loosen them up. Then pull them out.</p>
<p>We made one - split it half. And cut down the ingredients - just a shake of each item on the avocado worked. Then added cheese, bacon, etc as desired.</p>
<p>Bumped this up to say that I grilled peaches today (I also grilled corn and that was great too!) oh my gosh, they were so good. I grilled them and drizzled with honey. When I turned over the peaches I may have left them on the grill too long and the skins turned black. But then the skins just slipped off and they were warm and soooo yummy! On one of them I topped with a dollop of cool whip and it tasted like warm peach pie. </p>
<p>I will do that again. </p>
<p>I bookmarked some of these recipes. Going on vacation soon and we have a newly converted vegan and it’s a challenge to find things everyone might enjoy so I want to try some of these side dishes.</p>
<p>Thanks for these–grilled veggies sound SO yummy! We’re having a picnic at the beach and I wanted to have some suggestions of what I could bring for the clan of 25. These sound promising and shouldn’t spoil over the hours we are all there. The peaches sound heavenly too, as does the pineapple!</p>
<p>When my relatives were started vegan diets, we purchased some appetizers from the nearby greek restaurant with extra pita bread so that they could snack on them. It was a BIG hit with all of them. LOTS of things to dip in different things. I might slice up some pita bread and bring it to our Sunday picnic with some dips. Also, though we will have a grill, I think I’ll pre-cook my vegetables and bring fruits that can just be eaten fresh (that have been washed).</p>
<p>Finally found an easy grilled corn recipe. Just trim loose husk leaves and silks. Place. On medium grill - 1/4 turn every 5 minutes. Tastes just like the roasted corn you get at state fairs. </p>
<p>My ‘cheating’ summer side dish is: 1-2 cups frozen white corn (heat in microwave)’ add 1 can drained black beans & 1 can DelMonte diced tomatoes w zesty jalape</p>
<p>Not sure if anyone posted these or not, but you can grill romaine leaves and drizzle with a light dressing and sprinkle on some cheese or not. It’s good! Also grilled artichokes are tasty!</p>
<p>I tried grilling peaches tonight. I grilled, topped with crumbled Gorgonzola and drizzled with honey. I served them on a bed of arugula tossed in a aged balsamic/olive oil dressing. Added a handful of toasted walnuts.
Also roasted cubed sweet potato, sweet union, homegrown thyme and rosemary in a bit of olive oil.
Served with grilled chicken breast. A delicious colorful healthy meal.</p>
<p>Thanks for the “peachy” suggestion. We grilled them last night and ate them with a scoop of vanilla ice cream. I didn’t even think about the skin until after they were gone, so I guess it’s o.k. to eat it:).</p>