Quite possibly my favorite part of doing a Whole30 is the mandatory encouraged consumption of avocados. Smashed up into guacamole, chopped up in a salad or scooped right from the shell, I’ll take them any way I can get them. Lately my go to breakfast has become scrambled or soft-boiled eggs, a piece of fruit and depending on what kind of day it is, a quarter or half sliced avocado. There have been days where avocado has appeared in all three meals–sliced for breakfast, guacamole on carnitas for lunch and diced in a salsa for dinner. Excessive, maybe, but I don’t ever regret it.
Brooklyn Locavore 