I've just tried this and it was yummm!! (and low carb!)

Peeled and seeded 1 avocado, cut it in 1/5 inches slices, put it in a dish with a couple tablespoons lemon juice and let it rest in the fridge for 1 hour.

The heated the electric grill and let the slices cook till they look dry enough. I didn't put any seasoning on them but they tasted soooo much like potatoes!!I bet if I did put my usual seasoning they'd come out just sooo similar!

Do you do this just to put more healthy fats into your diet? Avacados are really high in calories and fat--I am sure you already know that. I do eat them but only 1/5 of one avocado about once or twice a week.

I do eat lots of the smashed cauliflower--it doesn't taste like a potato really but I can get that "fullness" that potatoes offer without the calories when I eat it. You know, you have just given me the idea to fix them like I would a potato---with my lowcal butter, maybe a grated string cheese, turkey bacon, etc. I bet it would be good.

I did dump a ton of Pico De Gayo into my cauliflower the other day. It was surprisingly tasty.

AHHHH...JUST NOTICED..LOW CARB..GOTCHA!

Wow! I've never thought to grill an avocado. I'm going to have to try that. We only have an outdoor grill. I'm guessing it would work ok.

I never would have thought of that either. Very curious to try it.

Have you ever tried Corn and Avocado Soup? I have read on Project Weight Loss is one of the greatest recipes of Rick Bayless, the famous Chicago chef who owns Topolobampo and Frontera Grill restaurants, and who won “Top Chef Masters” at Bravo TV.

Ingredients

2 ears fresh corn (2 cups), kernels cut from the cob

1 chayote, peeled, seeded - cut into small dice it should be about 1-1/2 cups

2 avocados for about 1 pound, peeled, pit discarded – cut it into large chunks

1 Chile Serrano

1 spring onion (white part only) quartered

Salt

1 tablespoon of finely chopped cilantro

1 1/2 tablespoons of olive oil

1/4 cup of fresh lime juice with another 1 1/2 teaspoons (you will use it for different things)

2 3/4 cups of sweet corn soup

1 1/2 cups of whole milk

1/2 cup of crema or sour cream