How-To Prep for a Healthier Thanksgiving

Make the MOST of your Thanksgiving holiday with a healthy holiday menu featuring avocados that's fit for the whole family.


Deviled Avo Eggs

Deviled Avo Eggs

Serving Size: 4-6


  • 12 hard boiled eggs, peeled, cut in half lengthwise
  • 2 large avocados, peeled, seeded and cubed
  • 2 Tbsp. Dijon mustard
  • 4 Tbsp. plain Greek yogurt (can use almond milk yogurt)
  • 1-2 Tbsp. lime juice
  • Salt and pepper, to taste
  • 1/3 cup green onions, chopped (optional)


Slice hard boiled eggs in half lengthwise and scoop out yolks into a bowl. Set egg whites aside. Mash yolks and avocado with a fork, stir in lime juice. Add mustard, yogurt, salt and pepper. Scoop mixture into egg white cups. Sprinkle with green onion, paprika, or any other garnish you wish. Serve immediately or chilled up to 6 hours.



Roasted Brussels Sprouts with Avocado & Pecans


Serving Size: 4-6


  • 1/4 cup pecans 
  • 1 lb. fresh brussels sprouts, stems trimmed and cut in halves or quarters
  • 1 T balsamic vinegar
  • 1 T + 1 tsp. olive oil
  • 1 tsp. + 2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice
  • 2 medium avocados, peeled and cut into small dice
  • 1/2 tsp. Vege-Sal, plus more to taste
  • fresh-ground black pepper to taste

Make this special recipe in full at Kayln's Kitchen, here.


                           One-Pot Cheesy Turkey                                       Tamale Pie

Serving Size: 4-6



  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup polenta
  • 4 ounces sharp white cheddar cheese shredded plus 4 ounces more for topping
  • 1/4 teaspoon salt + pepper
  • 2-4 tablespoons butter

Turkey Mixture

Make this special recipe in full at Half Baked Harvest, here.

Avocado Banana Lemon Cheesecake with Raspberries.jpg

Avocado Banana Lemon Cheesecake with Raspberries


Serving Size: 10-12



  • 1/2 cup dates, pitted
  • 1/4 tsp. sea salt
  • 1 cup coconut, dried unsweetened
  • 1 cup walnuts


Place crust mixture down into a pie plate or dish and refrigerate while you prepare the filling.Place all crust ingredients into a food processor and blend until mixture is slightly chunky. 


  • 5 medium avocados, peeled and deseeded
  • 1 banana, peeled
  • 1/2 cup lemon juice (roughly 4-5 lemons)
  • 1 tsp. lemon zest
  • 1/2 cup raw honey or agave nectar
  • 1.5 Tbsp. coconut oil, melted and at room temperature
  • 1 cup raspberries


Place the avocados, banana, lemon juice, lemon zest, honey or agave, and coconut oil into a food processor and blend until the mixture is smooth. Pour the filling over the chilled crust.
Cover the dish using a plate, and return it to the refrigerator for at least two hours to set. Add raspberries and top with coconut flakes before serving.

I Love Avocados are now available in select retailers throughout the U.S., locate your store now.

While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Heart-Check certification does not apply to recipes or information unless expressly stated.

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