Avocado Chocolate Chip Cookies

I know what you are thinking.  Avocado Chocolate Chip Cookies?  Avocado in cookies?  Yes.  For reals.  Trust me it’s so good!

My husband made fun of me as I was mixing them up, but he partook in many of them!  These Vegan Avocado Cookies made him a believer.

Avocado makes everything better right? These healthy cookies are perfect for St Patrick’s Day.  They have a slight hint of green and a minty flavor.

So good!  If you like healthy cookies, you may also like my Salted Caramel Flourless Cookies or my Flourless Snickerdoodles.


Avocado Chocolate Chip Cookies - My Whole Food Life


These Avocado Chocolate Chip Cookies are vegan and gluten free.  They have a rich texture and taste and are a great way to get some healthy fats in.

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Corn Tomato Avocado Salad (Vegan, Gluten Free)

I think I have mentioned that I am a big fan of salads. This Corn Tomato Avocado Salad is my latest.  I have so many healthy salad recipes on the blog already.

You can never have too many salad recipes right?  The corn we used in this recipe was organic and non GMO.  We bought 48 ears of it from our co-op last summer.

We still had some left in the freezer.   This corn, tomato and avocado salad could be eaten on it’s own, but it also makes a great side dish too.


Corn Tomato Avocado Salad


If you are worried about the avocado browning in the fridge, you can always squeeze a little extra lime juice on it.  Or you can add the avocado right before you eat it.  That is what we did.

Avocado makes everything better, doesn’t it?

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Heathy Avocado Pesto Dip (Vegan)

I am a huge fan of avocados.  So I made some avocado pesto dip.  In my opinion, avocados make everything better.

Avocados are great on their own, in salads or smoothies.  This avocado pesto is fantastic.  It is oil free and dairy free.

I loved this healthy vegan pesto dip as a dip, but I could also see it being used as a sauce or maybe in a wrap as well. 🙂

Avocado Pesto Dip - My Whole Food Life P

If you are worried about the avocado browning, you can always squeeze a small amount of lemon juice onto it.  I ate it for a second time today and it tasted great even though it had browned a little.

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Quinoa Salad with Avocado and Tomatoes

You need to try this Quinoa Salad with Avocado and Tomatoes.  I am a huge salad lover.  That is probably why I have so many healthy salad recipes on my blog!  This is quickly becoming my new favorite.  I am enjoying a bowl as I type this.  This Quinoa Salad with Avocado and Tomatoes is a great post workout meal.

You really can’t go wrong with avocado on a salad.  One of the things I like best about this quinoa salad is that it only contains simple ingredients that you may already have on hand.  It took me just a few minutes to make.

Quinoa Salad with Avocado and Tomatoes

I used quinoa because it’s a complete protein.  I made the quinoa yesterday so I could throw the whole thing together easily in the morning.  This quinoa salad with avocados is vegan and gluten free.  I also think this would be great with cilantro instead of parsley.

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Zucchini Pasta with Avocado Pesto (Vegan)

A while back I got a spiralizer. For some reason, I hadn’t used it yet.  Until now.  I made this zucchini pasta.  I’m so glad I did. The spiralizer is super easy to use and it’s priced very well.

It makes great low carb noodles. This zucchini pasta with avocado pesto is delicious and low carb!  To get the Paderno Spiralizer, click here.


Zucchini Pasta


This whole meal literally took me 10 minutes to make!  Great for those busy days when you have little time to cook dinner.  Perfect for those hot days in the summer where you don’t want to be slaving over a hot stove.

You could top this with your favorite protein to make it complete.  Another quick meal on my blog is my Pesto Portobellos. 


You can learn how to use the spiralizer by watching this short video.


Zucchini Noodles with Avocado Pesto

Zucchini Pasta with Avocado Pesto

Prep Time 20 min


    For the noodles

    • 2 zucchinis with the tops removed
    • 1 cup cherry tomatoes halved

    For the pesto

    • 2 avocados
    • 15 basil leaves
    • 2 cloves garlic
    • 1/4 cup nutritional yeast
    • 2 T olive oil
    • 2 T fresh parsley chopped
    • salt to taste


    1. Using a spiralizer , cut your zucchini into ribbons and set aside. 
    2. In a food processor , combine all the ingredients for the pesto and blend well. 
    3. Take about 1/2 cup of the pesto and toss with the tomatoes and noodles. 
    4. Save the remaining pesto for another time or use it as a sandwich spread.


    Recipe Notes

    If you have a spiralizer, I highly recommend this book . It has amazing recipes for the spiralizer that go well beyond the zucchini noodles. I got about 2-3 servings out of this. Enjoy!

    Wild Rice, Spinach and Avocado Salad with Sesame Dressing

    I have a ton of recipes pinned to try on Pinterest.  It had been awhile since I had tried a new one, so I plucked this up and tried it.  This lovely salad comes from Zizi’s Adventures.  She has a beautiful blog full of yummy recipes like this one.  It looked so good I had to try it.  It tasted AMAZING!  We actually made it twice since the first batch disappeared quickly.  I tripled the recipe and changed a few things the second time around.

    avocado sesame salad FG watermark

    This recipe has all my favorite ingredients.  In my world, avocados make everything better.  The original recipe called to cook the greens and garlic, but I like them raw better so that is how I did mine.

    Wild Rice, Spinach and Avocado Salad with Sesame Dressing

    Wild Rice, Spinach and Avocado Salad with Sesame Dressing

    Prep Time 10 min Cook Time 1 hr



      • 4-5 big bunches of baby spinach chopped (you can do kale as well)
      • 1 1/2 cups wild rice (cooked)
      • 3 avocados sliced
      • 2 cups or 1 can white beans (soak overnight and then cook until soft)
      • 2-3 cloves garlic minced or 2 tsp garlic powder
      • salt to taste


      • 6 T toasted sesame oil
      • 3 T rice vinegar
      • 3 T soy sauce or bragg's aminos
      • Juice of 1 lemon


      1. Cook the rice and let cool. I actually did this the day before. Same with the beans if using dried beans.
      2. In a large bowl, add rice, beans, avocado, garlic and spinach and mix well.
      3. In a small bowl, whisk the ingredients for the dressing.
      4. Pour dressing in the large bowl and mix well until everything is combined.


      Recipe Notes

      I found the best way to do this was with my hands. This dish is best eaten fresh, but will still be delicious the next day. I makes about 5-6 servings. Enjoy!

      Adapted from Zizi's Adventures