Here I am going to post my favorite recipes from all my favorite bloggers, experts, friends and family. (95% healthy and 5%, a little on the wild side) 😆
Erica Hale, Thank Your Body
For the fries…very slightly adapted from this recipe at A Cozy Kitchen
2 large organic avocados, sliced
1. Heat the coconut oil in a cast-iron skillet (you only need enough oil to cover 1/2 the thickness of the avocado slices).
2. Dip the avocado slices first in the milk, then in the flour, then in the egg, and back in the flour.
3. Carefully place the avocado slices in the oil, and fry until golden brown on one side.
4. Flip the slices over, and fry until the other side is golden brown, too. Remove to a plate covered with paper towels, and repeat until all the slices are fried.
For the Chili-Lime Mayo:
1/2 cup mayonnaise (here’s how to make your own)
Mix all ingredients together and serve. Refrigerate any unused mayonnaise in an airtight container right away, will keep up to 5 days in the fridge.