(Family Features) It’s no secret that adding greens to your menu – morning, noon and night – can go a long way toward healthier eating habits. While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day.

As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados have become a household staple. Avocados From Mexico is a national supporter of the American Heart Association’s Healthy for Good Initiative – Eat Smart Program, encouraging people to incorporate a variety of fruits, vegetables and other heart-healthy foods into their meals.

By supporting this initiative, Avocados From Mexico is helping to raise awareness about the importance of making smart nutrition choices. The brand’s “Good Fats Meet Great Taste” campaign, featured at select Kroger locations, highlights the importance of balanced nutrition and fresh food choices as part of an overall heart-healthy lifestyle.

Avocados provide a good source of naturally unsaturated fats, which can be part of a heart-healthy eating pattern when consumed in place of saturated fats. A well-balanced diet that includes nutrient-rich foods like avocados, whole grains, lean proteins and fiber-rich vegetables can support overall heart health. In addition to good fats, avocados are also a good source of fiber, with 3 grams per one-third of a medium avocado.

If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, this Avocado, Brussels Sprout, Kale and Date Salad provides a delicious introduction to the superfruit. Loaded with greens and fit for sharing with a crowd, you can do your part to bring avocados to your nearest and dearest, neighbors or anyone you’re hosting for a fresh, better-for-you meal.

The best part: This heart-healthy dish comes together in a snap. Just process the homemade dressing featuring dates, Dijon mustard and apple cider vinegar. Then toss Brussels sprouts, kale, red onion, pistachios and, of course, avocados before combining with the dressing.

Finally, serve with shaved Parmesan cheese on the side (so guests who prefer to avoid dairy can do so) and enjoy for a fresh meal that’s equal parts delicious and nutritious. Sliced avocados are the star of the dish, with naturally good fats and nearly 20 vitamins and minerals, making this an always good, super fun recipe and a way to begin making smarter food choices.

Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition.

Avocado, Brussels Sprouts, Kale and Date Salad

Servings: 8

Dressing:

• 1 tablespoon lemon juice
• 2 tablespoons apple cider vinegar
• 4 dates, pitted, softened
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil

• 2 Avocados From Mexico, sliced
• 6 cups Brussels sprouts, shaved or shredded
• 3 cups lacinto (dinosaur) kale, shredded
• 1 cup red onion, sliced
• 1/2 cup pistachios (or pumpkin seeds), shelled
• reduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)

1. To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.
2. To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.
3. Serve with shaved Parmesan cheese, if desired.

SOURCE:
Avocados From Mexico

(Family Features) If you feel like it’s a struggle to get the entire family together for a meal, it might be time to put fun back on the menu. A little creativity and a few favorite ingredients are all it takes to bring back family mealtime and spend precious moments at the table.

These Individual Sweetpotato Breakfast Pizzas are a perfect way to start a weekend morning, offering a delicious invitation to loved ones to join you in the kitchen. Equal parts sweet, savory and nutritious, you can enjoy seeing smiles on their faces while feeling good about what you’re serving them.

Providing just the right touch of sweetness are North Carolina Sweetpotatoes, one of the most versatile vegetables in the produce department. They’re easy to add to a variety of recipes – even breakfast pizza – to enhance flavor and nutrition. Try them on the stove, baked, microwaved, grilled, slow-cooked or air-fried for quick and easy options that are a breeze in the kitchen.

Spelled as one word to avoid confusion with the white potato (a distinctly different species), sweetpotatoes are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. In fact, they’re even considered a “diabetes superfood” by the American Diabetes Association. As a natural sweetener, they give recipes that sweet flavor you crave without the added sugar.

Whether they become your favorite oft-used ingredient or you stock up on the abundant veggie, sweetpotatoes also boast a long shelf-life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – meaning you can buy in bulk without worrying about waste.

Find more ways to cook with sweetpotatoes by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Individual Sweetpotato Breakfast Pizzas
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 4

• 4          medium North Carolina sweetpotatoes (about 2 pounds), divided
• 1          tablespoon, plus 1 teaspoon, olive oil, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1/4       teaspoon paprika
• 1/8       teaspoon cayenne pepper
• kosher salt, to taste
• freshly ground black pepper, to taste
• all-purpose flour, for rolling out dough
• 1          pound whole-wheat pizza dough at room temperature, divided into four equal portions (4 ounces each)
• 1          cup freshly shredded Gouda cheese
• 4          large eggs
• 1/4       cup diced chives

1. Preheat oven to 400 F. Place 1 pound sweetpotatoes directly on rack and bake until soft, about 1 hour. Remove from oven and let cool 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.
2. Increase oven heat to 450 F. Peel remaining sweetpotatoes and dice into 1/2-inch pieces. Toss 2 cups diced sweetpotatoes with 1 tablespoon olive oil, garlic powder, onion powder, paprika, cayenne and salt and pepper, to taste; place in even layer on baking sheet. Roast until softened but not crisp, 15-20 minutes, stirring halfway. Remove from oven.
3. Lightly flour clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches diameter).
4. With remaining oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.
5. Spread pureed sweetpotato over surface of each dough round, about 1/4 cup each, leaving about 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup roasted sweetpotato cubes, leaving open space in center of pizzas.
6. Carefully crack one egg into center of each pizza; bake 15 minutes until crusts are golden brown on bottom, cheese is melted and egg whites are fully set. Carefully remove pizzas from oven.
7. Season with salt and pepper, to taste. Top each pizza with 1 tablespoon diced chives.

SOURCE:
North Carolina Sweetpotato Commission

(Family Features) Nothing says spring like a fish fry with the catch of the day. This Pan-Fried Catfish recipe is perfect for enjoying flaky fillets without the mess. Find more springtime favorites by visiting Culinary.net.

Pan-Fried Catfish

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 1/3 cup flour
• 2 tablespoons mesquite seasoning (or seasoning of choice, such as lemon pepper)
• 1 stick butter
• 1/4 cup avocado oil (or oil of choice)
• 1-2 pounds thawed catfish fillets (1/2 pound each)
• cooked rice, for serving

1. In pie dish, mix flour and seasoning.
2. In skillet over medium heat, melt butter and add oil. Coat fish fillets in flour mixture on both sides. Place fish in skillet and fry 5 minutes then flip and fry 5 minutes.
3. Place fish on paper towel to drain excess oil then serve with rice.

Tip: If skillet is large enough, fry two fillets at once. If frying more than four fillets, discard butter and avocado oil then start fresh before frying more.

SOURCE:
Culinary.net