#avocadolove

[quotablefanfiction]

Howard’s son looks him up and down, and a smirk pulls at the corner of his mouth that -- weirdly -- reminds Steve of Bucky. “Wow,” the man says, without introducing himself. “Guess they did freeze at the peak of freshness.”

No matter who raises him, Tony is always a bit of a smartass (chp. 11)

All The Leaves Are Brown (And the sky is gray) by AvocadoLove (AO3) Avengers (Marvel Movies) – Teen – Bucky Barnes/Steve Rogers, Pepper Potts/Tony Stark #Alternate Universe #Canon Divergence #Kid Fic #Kidnapping #Parent Bucky Barnes #Howard Stark’s Bad Parenting #Kid Tony Stark

The Winter Soldier’s mission is nearly complete. Howard and Maria Stark are dead, leaving him to dispatch their four-year-old child. One quick twist of the neck is all it will take, but the Soldier finds he cannot do it.

So instead of killing Tony Stark, the Winter Soldier takes him away to raise as his own.

[kitsune024]

Avatar: The Last Airbender Fanfiction

Another Brother by AvocadoLove

Fanart by QuaterComet

Fanart by Engelen ⬇️

It was a mission of revenge. There weren't supposed to be any survivors, but Chief Hakoda couldn't bring himself to kill the Fire Nation boy. Against his better judgment, he brought him home. A Zuko joins the Water Tribe story.

Chapters: 37/?

[iglomoatilliattatleyotl]

By @iridescentaiart

[foodwithrecipes]

Gulab Jamun. Gulab Jamun is related to Persia. According to Persian terminology, a rose is made up of gul and aab. In this, Read the full recipe

foodrecipesoffical.blogspot.com

[octabriastudio]

Shop drop ✨✨✨ Check out our super cute magnets!! We have three of your favourite designs: -watermelon -avocado -donut Link in bio!!! #merch #watermelon #magnet #avocadolove #donut #merchandise #watermelons #magnetic #healthyfood #donut_phattharapon_fanclub #bandmerch #watermelonlove #magnetkulkas #avocadolover #ch7dramasociety #merchlife #watermeloncarving #magnete #breakfast #foodporn #merchendise #fruit #magnetcollection #watermelonsoda #magnetik #food #magnetrezeki #avocadosalad #donutlover #merchan (at Toronto, Ontario) https://www.instagram.com/p/CqRbbIlOq6X/?igshid=NGJjMDIxMWI=

[mysticflorawinx]

When too much stress, food and warm aesthetic helps.

[camillejones]

Avocados are a real super food. They are an excellent source of healthy monounsaturated fats and they help control blood sugar levels, which may prevent or delay the onset of type 2 diabetes. They also contain folate, a B vitamin that is important for the normal functioning of the nervous system and the production and repair of DNA. Folate is important for pregnant women because it helps prevent neural tube defects in the baby. Avocados are high in fiber and also contain vitamin K and vitamin C, which are important for healthy bones, blood vessels, and gums. They are a good source of vitamin B6, potassium, manganese, and magnesium, and contain a decent amount of vitamin E, which is an antioxidant that protects the body from free radical damage.

[obrpdd]

The green scallop tacos and the bright avocado-cabbage salsa make them taste like they came straight from the sea. Great for a quick and filling meal!

Ingredients: 1 lb fresh scallops. 1 avocado, diced. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1 lime, juiced. 1 jalapeno, thinly sliced. 1 tbsp olive oil. Salt and pepper to taste. 8 small corn tortillas.

Instructions: Use paper towels to dry the scallops, then season them with salt and pepper. In a pan, heat the olive oil over medium-high heat. Place the scallops in the pan and cook them for two to three minutes on each side, or until they are golden brown and fully cooked. Cut up the avocado, shred the cabbage, chop the cilantro, add the jalapeo slices, and squeeze in the lime juice. Use a different pan or the microwave to warm up the corn tortillas. Put a spoonful of the avocado-cabbage mix on each tortilla, and then put cooked scallops on top of each one. If you want, you can serve it right away with more lime wedges and hot sauce.

Mara

[stylerookie]

These keto-friendly turkey avocado wraps fit the bill for a lunch box. Because they are high in protein and good fats, they will keep you full and motivated all day. They're also very flavorful and simple to make.

Ingredients: 4 large lettuce leaves. 8 slices turkey breast. 1 avocado, sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup cucumber, julienned. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Lay out the lettuce leaves on a flat surface. Divide the turkey slices evenly among the lettuce leaves. Top each with avocado slices, bell pepper, red onion, and cucumber. Drizzle olive oil and balsamic vinegar over the toppings. Season with salt and pepper. Wrap each lettuce leaf tightly around the filling, securing with toothpicks if necessary.

Micheal J

[huguesjohnson]

This California Rainbow Veggie Sub has a lot of healthy, colorful vegetables, avocado, and a goddess dressing that tastes great. Adding crispy BBQ kale chips to this sandwich takes it to a whole new level by giving it a satisfying crunch and a smoky flavor.

Ingredients: 1 large French baguette. 1 ripe avocado, sliced. 1 medium carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 red cabbage, shredded. 1 cup mixed greens. 1/4 cup goddess dressing. 1 bunch kale, stems removed and torn into pieces. 2 tablespoons olive oil. 1 tablespoon barbecue seasoning. Salt to taste.

Instructions: Set the oven to 350F 175C and heat it up. Toss the kale pieces in a bowl with salt, barbecue seasoning, and olive oil until they are well covered. Place a single layer of kale pieces on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the kale chips for 10 to 15 minutes, or until they are crispy. Keep an eye on them often to make sure they don't burn. Spread goddess dressing on both sides of the baguette and bake the kale chips at the same time. Put sliced bell peppers, sliced cucumbers, shredded red cabbage, julienned carrots, and mixed greens on one side of the baguette. Remove the kale chips from the oven and let them cool down a bit. Add a lot of kale chips on top of the vegetables that have been layered. Use the other half of the baguette to close the sandwich. Cut the sandwich into pieces that you want to eat and serve right away.

Bernard Crosby

[whatevergigi]

This avocado toast is a simple and tasty vegan option for breakfast or brunch. It's full of flavor and good for you.

Ingredients: 2 slices of whole grain bread. 1 ripe avocado. 1 small tomato, sliced. Fresh basil leaves. Salt and pepper, to taste. Lemon juice optional.

Instructions: Toast the bread until it gets golden brown. Use a fork to mash the avocado in a bowl. If you want, you can add salt, pepper, and lemon juice. Cover the toasted bread slices with the mashed avocado. Add fresh basil leaves and tomato slices on top. If you want, add a little more salt and pepper.

Arthur

[giacoppola]

The soft grilled fish, crunchy cabbage, creamy avocado, and sour lime in these Grilled Mahi Mahi Fish Tacos are the perfect mix of tastes and textures. They're simple to make and full of fresh ingredients, which makes them a great choice for a meal that is both light and filling.

Ingredients: 4 Mahi Mahi fillets 6 ounces each. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1 avocado, sliced. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1 lime, cut into wedges. Sriracha or your favorite hot sauce optional.

Instructions: Warm the grill up to a medium-high level. Put chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Mix them together. The Mahi Mahi fillets should be rubbed on both sides with this mixture. Mahi Mahi fillets should be cooked on a hot grill for four to five minutes on each side, or until the fish is flaky when a fork is stuck into it. Warm up the corn tortillas on the grill for about one minute on each side while the fish cooks. After the fish is fully cooked, take it off the grill and let it rest for a few minutes. Then, break it up into big pieces. Put a few pieces of grilled Mahi Mahi on top of each warm tortilla to make the tacos. Shred cabbage, slice avocado, dice tomatoes, and chop cilantro and put them on top. Along with lime wedges and Sriracha or your favorite hot sauce, if you want. Have fun with your tasty grilled Mahi Mahi fish tacos!

Addie French

[kitsune024]

Avatar: The Last Airbender Fanfiction

Consider Chaos by AvocadoLove

Fanart by Maridarkmoon

Part 1. Consider The Wildflowers | Chapters: 2/2 |

AU during the Siege of the North. When the moon was briefly killed, the lines between the spirit world and the material world grew thin. It became possible for someone to cross the barrier. Or, Zuko meets the ally he never knew he needed, in the form of a dark angry rug.

Part 2. Consider The Earth | Chapters: 3/3 |

Now that Zuko has fused with Vaatu to become the Avatar of Choas to rival Raava's Order, he must seek out an Earthbending Master. But even the first Avatar had to first visit the Lion Turtles to access the elements, and the Lion Turtles have been gone for millennia. Luckily, Vaatu has a plan.

Part 3. Consider The Gaang | Chapters: 1/1 |

Sokka knows something has shifted in the world since the Siege of the North... but he can't quite put his finger on what it is.

Part 4. Consider The Moon | Chapters: 3/3 |

Learning to bend his opposite element was always going to be difficult, but if Zuko can’t figure out how to do it by morning, he and Toph will die. He’ll have to petition the spirits, but he may already be in too deep. Water is as changeable as the phases of the moon, and the gift he receives will be more than he bargained for.

Part 5. Consider The Bison | Chapters: 5/5 |

The ripple effect of the Chaos Avatar returning to to the material world is starting to show. As a result, the Gaang find themselves deep trouble. Meanwhile, Zuko discovers an unexpected ally, and uncovers a secret kept hidden for one-hundred years.

Part 6. Consider The Spirits | Chapters: 1/? |

It's time for the Avatars to meet. (Also, Sokka might be having an existential crisis.)

[pancakeb0b]

These Avocado Salad Dressing Bowls are the best way to enjoy fresh, crisp vegetables with a creamy avocado dressing. This salad is healthy, tastes great, and makes a great meal.

Ingredients: 2 ripe avocados. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 clove garlic, minced. Salt and pepper to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons sunflower seeds. 2 tablespoons fresh cilantro, chopped.

Instructions: Cut the avocados in half, take out the pit, and scoop out the flesh into a bowl. Salt and pepper should be added to the bowl with the avocados. Greek yogurt should also be added. Puree the food with a blender or an immersion blender until it is smooth and creamy. If you need to, change the seasoning. Serve the mixed greens, cherry tomatoes, cucumber slices, and red onion slices in bowls. Pour the smooth avocado dressing over the salad ingredients. Crack up some feta cheese and top it with sunflower seeds and chopped cilantro. Serve your tasty Avocado Salad Dressing Bowls right away and enjoy them!

Ashlee Moody

[oksoliversim]

The Crispy Quinoa and Sweet Potato Tacos are a great mix of tastes and textures. With the crunch of the quinoa and the natural sweetness of the roasted sweet potatoes, this dish is a winner. With fresh vegetables and creamy avocado on top, these tacos are a healthy and filling meal that can be eaten any time.

Ingredients: 1 cup quinoa. 2 cups water. 2 large sweet potatoes, peeled and diced. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1 avocado, sliced. Lime wedges for serving.

Instructions: Rinse quinoa under cold water and cook it with 2 cups of water according to package instructions. Fluff with a fork and set aside. Preheat oven to 400F 200C. In a bowl, toss diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and crispy, flipping once halfway through. In a large skillet, heat a bit of olive oil over medium heat. Add cooked quinoa and roasted sweet potatoes, tossing to combine. Cook for an additional 5 minutes until the quinoa is crispy. Assemble tacos by filling each shell with the quinoa and sweet potato mixture. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Serve tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious and nutritious Crispy Quinoa and Sweet Potato Tacos!

Kian

[hellogoldentigers]

This delicious Avocado Banana Bread is a fun change from regular banana bread. The creamy avocado adds moisture and richness. You can eat this vegan recipe for breakfast or as a healthy snack.

Ingredients: 2 ripe avocados. 3 ripe bananas. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 175F 350C. Grease a loaf pan that's 9x5 inches. To make a smooth sauce, mash the bananas and avocados together in a bowl. Vanilla extract, maple syrup, and melted coconut oil should all be added. Mix well. Sift the flour, baking soda, baking powder, and salt together in a different bowl. Add the dry ingredients one at a time to the avocado and banana mixture and stir just until everything is combined. If you want, you can fold in chopped nuts. Put batter into the loaf pan that has been prepared. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. Place the bread on a wire rack to cool completely before cutting it. Have fun!

Jenna S