Sneaking In Healthy Fats (plus an avocado smoothie recipe!)

Why Am I Eating So Much Fat?

When I started getting into a healthy lifestyle in 2006 (right after my 15th birthday), I loved reading Fitness magazine. This was near the tail end of the low-fat diet phase, and the diet plans I loved reading and using from Fitness limited fats in order to limit daily caloric intake. I got hooked on counting calories and measured fats like peanut butter so I’d know exactly how many calories I was eating. Later, I realized caloric needs vary greatly from person to person, and I’d been eating wayyy fewer calories than my body needed. It was years before I stopped feeling guilty about eating fats and started nourishing my body with more plant foods. My goal isn’t to be the skinniest, but to have a healthy body – full of energy, no aches or pains, and optimally functioning organs.

Fast forward to today, when I’m drinking down a smoothie with 1/2 an avocado thrown in. And I feel no regrets whatsoever! (I recently saw a meme that said “Don’t blame the butter for what the bread did.” So true!) Lately I’ve been looking into the ketogenic diet (which requires 70% of daily caloric intake to come from fats!), and I don’t fully embrace it at this point (I see so much value in eating more fruits and veggies than a ketogenic diet allows). Read more about the keto diet here; basically after 3 weeks it gets the body to break down stored fat to use for energy because there aren’t carbs to use, causing weight loss. But while I don’t get 70% of my calories from fats, I have significantly upped my fat intake. My energy levels stabilized right away, and my brain fog disappeared. I hadn’t realized what a fog I was in, to be honest! 

Here are some of the ways I’m eating more healthy fats:

  • Cook with grass-fed butter or coconut oil
  • Drink bulletproof coffee (blend hot coffee with 1 T. each coconut oil and grass-fed butter)
  • Snack on nuts with organic cheese from grass-fed cows’ milk
  • Add sliced avocado sprinkled with salt and pepper to meals
  • Add coconut oil and/or avocado to a smoothie

I found a few items in the freezer that I had forgotten about (oops!) like grapes and avocados, and created a super refreshing smoothie with 1/2 an avocado (about 4.5 g fat). You know how you buy a couple green avocados and think “I’ve got plenty of time to eat these things,” then they all ripen at the same time and you can’t eat them fast enough? Then they get mushy and gross and you throw away one or two? Yeah, I’ve been there. Next time, peel and chop and freeze them instead! The freezer is basically my answer for anything that’s just about to be overripe 😉 Did you know you can freeze herbs?! Pinterest it. And Pin this post to save the recipe for later!

Mango Avocado Smoothie
Serves 1
Creamy, sweet, refreshing. It'll keep you full for hours!
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Prep Time
5 min
Prep Time
5 min
  1. 3/4 c. frozen mango
  2. 1 c. frozen grapes
  3. 3/4 c. frozen kale
  4. 1/2 frozen avocado
  5. 1/2 scoop vanilla protein powder
  6. Splash of vanilla extract
  7. 2 c. almond milk (add more if needed)
  1. Add kale to blender first, then frozen fruit, then other ingredients. Add almond milk last.
  1. Some blenders work best with greens if you add the greens to the blender with a little water, and "pre-blend" them before adding any other ingredients. Try this if your green smoothies usually have a few leaves leftover in them.
Fit Oils Momma
I’d love to hear your favorite ways to eat more healthy fats! Comment below and share your ideas or recipes <3

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