Ingredients 

• 4 2oz cups Orginal Aveyo Avocado Mayo

• 2 cans (15-¼ ounces each) whole kernel corn, drained 

• 2 cups shredded mexican cheese blend

• 1 medium sweet red pepper, chopped 

• ⅛ teaspoon salt

• ⅛ teaspoon pepper 

• One package (9-¼ ounces) chili-cheese flavored corn chips, crushed 

• Minced fresh cilantro 

DIRECTIONS

• In a large bowl, combine the corn, cheese, red pepper, Aveyo mayo, salt and pepper. Chill until serving. 

• Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Ingredients

• 2 2oz cups Aveyo Chipotle Mayo

• 2 slices of whole-grain bread, toasted

• 2 poached or fried eggs

• Salt and pepper to taste

• Red pepper flakes (optional)

• Fresh chives, chopped (optional)

DIRECTIONS

1. Spread Aveyo Chipotle Mayo evenly on the toasted bread slices.

2. Place a poached or fried egg on each slice of toast.

3. Season with salt, pepper, and red pepper flakes if desired.

4. Garnish with fresh chives.

5. Serve immediately.

Ingredients 

• 2 2oz cups Aveyo Orginal Avocado Mayo

• 1 whole garlic bulb 

• 1 tablespoon olive oil 

• 12 hard-boiled large eggs 

• 2 tablespoons grated parmesan cheese 

• 1 teaspoon paprika

• chopped fresh chives

DIRECTIONS

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely.

• Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in aveyo mayo, cheese and paprika.

• Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

Ingredients

• 2 2oz cups Aveyo Avocado Mayo

• 6 cups shredded cabbage

• 3 medium carrots, shredded

• ⅓ cup sugar

• ¼ cup apple cider vinegar 

Directions 

• In a large bowl combine cabbage and carrots

• In a small bowl combine aveyo avocado mayo, sugar and vinegar 

• Pour mayo mixture over cabbage mixture and toss to cost

• Serve with a slotted spoon

Ingredients 

• 2 2oz cups of Aveyo Orginal Avocado Mayo

• 2 15-ounce cans of chickpeas

• 1 large bunch of green onions or red onion

• 4 ribs of celery with the leafy tops, if available

• 1 to 2 large dill pickle s, depending on preference

• 3 tablespoons of mustard your favorite type

• 1 tablespoon of granulated garlic or 1 minced clove

• 1 tablespoon of salt

• 1 tablespoon of sugar or maple syrup

• 1 teaspoon of apple cider vinegar

• Fresh cracked black pepper to taste

Directions 

1. Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.

2. Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste.

3. Once the “tuna” is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados.

Ingredients 

• 4 2oz cups Aveyo Original Avocado Mayo

• 1 bag coleslaw mix

• 2 limes

• 6 Siete Foods Almond Flour Grain-Free Tortillas

• 2 1/2 pounds medium shrimp

• 2 tablespoons Avocado Oil

• 1 tablespoon taco seasoning or taco seasoning of your choice

• 1 small bunch cilantro

Directions 

1. Place coleslaw mix in a large bowl. 

2. In a small bowl, mix Aveyo Mayo with the juice from 1 lime. If the mayo isn't thin enough to drizzle as a sauce, add a 1/4 teaspoon of water at a time until the mayo reaches a thinned consistency.

3. Add the mayo sauce to the bowl with the coleslaw mix. Stir to combine. Set aside.

4. In a large cast-iron skillet over medium-low heat, let the skillet warm up. Add the almond flour tortillas to the skillet and allow to heat up for about 30 seconds per side. Repeat with the remaining tortillas, and add each warmed tortilla to a plate.

5. Place shrimp in a large bowl, and sprinkle with taco seasoning. Stir to coat each shrimp well in the seasoning. 

6. Turn the heat under the cast-iron skillet to medium-high. Add Avocado Oil to the skillet and allow to warm for about 20–30 seconds. Add seasoned shrimp to the skillet.

7. Cook shrimp for about 2–3 minutes on each side, until the shrimp just turns pink. Remove shrimp from the skillet and turn off the heat.

To assemble the tacos:

1. Cut 1 lime into quarters.

2. Place about 4 shrimp into each tortilla. Add about 2 tablespoons of coleslaw mix to each taco, and spoon over about 1 tablespoon of the mayo sauce on each taco. Top with a squeeze of fresh lime juice and a few fresh cilantro leaves.

Ingredients 

• 4 2oz cups Aveyo original Avocado Mayo

• 6 cups baby red potatoes, scrubbed

• 1 teaspoon sea salt

• 1 tablespoon Primal Kitchen Dijon Mustard or Spicy Brown Mustard

• 1 tablespoon fresh dill, chopped

Directions 

• Cut the potatoes into uniform pieces.

• Boil the potatoes in a large pot of salted water for about 15 minutes, or until slightly al dente (see How Long to Boil Potatoes section above for more details).

• Drain the potatoes. 

• Mix mayo and mustard together in a large bowl. Add potatoes, and dill. Mix gently until just combined.

Ingredients 

• 1 2oz cup Aveyo Original Avocado Mayo

• 5 cups fresh califlowerets

• 1 garlic clove, thinly sliced

• 3 tablespoons fat-free milk

• ½ teaspoon salt

• ⅛ teaspoon white pepper 

• Optional: cracked black pepper and minced fresh chives 

Directions 

• Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes, stirring occasionally. Drain cauliflower and garlic; return to pan.

• Mash cauliflower mixture to desired consistency. Stir in milk, Aveyo mayo, salt and white pepper. 

• If desired, sprinkle with cracked pepper and chives.

Ingredients:

• 1 2oz cup of Aveyo original mayo

• 1 pre-made pie crust (store-bought or homemade)

• 6 slices bacon, cooked and crumbled

• 1/2 cup shredded cheese (cheddar, Swiss, or your choice)

• 1/4 cup finely chopped onion

• 4 large eggs

• 1/2 cup milk

• Salt and pepper to taste

• Optional: 1/4 cup chopped fresh chives or parsley for garnish

DIRECTIONS:

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

3. Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside.

4. In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and crumble. In the same skillet, sauté the chopped onion until softened, about 3-4 minutes. Remove from heat and let cool slightly.

5. In a medium bowl, whisk together the eggs, milk, Aveyo mayonnaise, salt, and pepper until smooth.

6. Spread the crumbled bacon and sautéed onions evenly over the pre-baked crust. Sprinkle the shredded cheese on top. Pour the egg mixture over the bacon and cheese.

Ingredients 

• 1 2oz cup Aveyo Orginal Avocado Mayo

• 1 1/2 cups of frozen cauliflower rice

• 6 oz of cooked salmon

• 1/4 cup of kimchi

• 2 tbsp of Teriyaki Sauce

• 1/2 avocado, diced

• 1 tsp toasted sesame seeds

• 1 tbsp Sriracha sauce

• 1/5 pkg Nori Seaweed Sheets

Directions 

1. Steam cauliflower for 3-5 minutes in the microwave (if it's in a steamable bag, follow directions on the back of the bag)

2. Break cooked salmon into pieces with a fork and add on top of cauliflower rice

3. Add kimchi to the bowl

4. Drizzle Teriyaki sauce and mix to coat evenly

5. Add avocado and sesame seeds to bowl

6. Top with Aveyo mayo and sriracha sauce

7. Fill seaweed sheet with bowl mixture and enjoy.

Ingredients 

• 1 2oz cup Aveyo Avocado Mayo

• 2 slices sourdough bread

• 1/2 avocado, sliced

• 1/2 cup sprouts

• 1/2 tomato, sliced

• 1/4 red onion, sliced

• 1 tsp Everything but the bagel seasoning (optional)

Directions 

1. Toast sourdough bread slices

2. Slice avocado, tomato, and onion

3. Spread mayo on one slice of bread

4. Assemble remaining ingredients, and enjoy!

Ingredients:

• 1 2oz cup of Aveyo original mayo

• 1 pre-made pie crust (store-bought or homemade)

• 1 tablespoon olive oil

• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)

• 1/2 cup shredded cheese (cheddar, Swiss, or your choice)

• 1/4 cup finely chopped onion

• 4 large eggs

• 1/2 cup milk

• Salt and pepper to taste

• Optional: 1/4 cup cooked and crumbled bacon or sausage

DIRECTIONS:

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

3. Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside.

4. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the spinach and cook for another 1-2 minutes until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and let cool slightly.

5. In a medium bowl, whisk together the eggs, milk, Aveyo mayonnaise, salt, and pepper until smooth.

6. Spread the spinach and onion mixture evenly over the pre-baked crust. Sprinkle the shredded cheese on top. If using bacon or sausage, sprinkle it over the cheese. Pour the egg mixture over everything.

7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.

8. Allow the quiche to cool for about 10 minutes before slicing.

Ingredients 

• 1 2oz cup Aveyo Original Avocado Mayo

• 1/2 cup room temperature cream cheese

• 1/2 cup shredded Romano cheese

• 1 tsp. garlic powder

• 1 tbsp. Italian seasoning, divided

• 1/4 tsp. salt

• 1/4 tsp. pepper

• 1.5 tbsp. Olive Oil

• 4 oz. fresh mozzarella

• sliced tomato

• fresh basil

Directions 

1. Preheat your oven to 375 degrees Fahrenheit.

2. In a bowl, combine the spinach, cream cheese, romano cheese, Aveyo mayo, garlic powder and 1 teaspoon of Italian seasoning.

3. Place the chicken breasts between two pieces of parchment and pound with a mallet until they’re about ½ inch thick. Carefully butterfly them by making a slice about ¾ of the way in the side of the chicken breast until you have a pocket for the spinach stuffing.

4. Season the chicken breasts on all sides with the remaining italian seasoning, salt and pepper. Stuff the chicken breasts with the spinach mixture.

5. Heat the olive oil in a pan on your stovetop over medium heat. Once hot, place the chicken in the pan. Sear for 3-4 minutes, then carefully flip them over and sear for 3-4 minutes on the opposite side. Place the pan in the oven and bake until the internal temperature of the stuffed chicken reads 165 degrees Fahrenheit on a meat thermometer.

6. Slice the fresh mozzarella and place a slice or two on top of each piece of chicken. Place the pan back in the oven until the cheese melts. Remove the pan from the oven and top each piece of chicken with 1-2 slices of tomato and fresh basil. Enjoy the chicken with your favorite gluten-free pasta, zucchini noodles, or side dish.

Ingredients 

• 1 2oz cup Aveyo Original Avocado Mayo for dipping

• 1 head cauliflower, riced (finely riced, see instructions)

• 1/3 cup cassava flour

• 1 cup shredded parmesan cheese (optional - omit for whole30 and strict paleo)

• 2 eggs whisked (can be omitted, but fritters won't bind as well)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp sea salt

• 1/2 cup avocado oil

• chopped scallions or chives 

Directions 

1. Cut the head of cauliflower into small florets.

2. Using the blade attachment, add 1/2 of the cauliflower florets to the processor and turn into rice by pulsing in the food processor until the cauliflower is processed into fine bits. Repeat with remaining cauliflower.

3. Mix all of the ingredients (except avocado oil and any toppings) together in a bowl.

4. Form the cauliflower mixture into small patties with your hands. It helps to form a round ball and squeeze it well and then flatten it into a patty. It will make approximately 10 medium patties.

5. Heat a large skillet over medium-high heat and add avocado oil.

6. Once the oil is hot and shimmering, add in the cauliflower patties and cook for 5-6 minutes on each side, until golden brown. Work in batches of 4-5 patties and add extra oil if needed between batches.

7. When the fritters are cooked, transfer to a paper towel lined plate.

8. Serve with Aveyo mayo for dipping!

Ingredients:

For Brussel Sprouts:

• 20 Brussel Sprouts cut into wedges

• Canola Oil

• Salt & Pepper

For Aioli:

• 2 2oz cups Aveyo Original Avocado Mayo

• 1/4 tsp garlic minced fine

• 1 tsp lemon juice

• 1 tbs flat leaf parsley chopped fine

Directions:

1. Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. 

2. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil.

3. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

4. Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

5. Place ramekin of aioli on a plate and surround with brussel sproutsIf serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

Ingredients

1 pound Banza Chickpea Shell Pasta 

• 3 2oz cups Aveyo Original Avocado Mayo

• 2 cups frozen peas

• 1 cup plain almond yogurt

• 1/2 cup apple cider vinegar

• 2 tablespoons extra virgin olive oil

• 2 teaspoons coconut sugar

• 2 tablespoons Dijon mustard

• 1 1/2 tablespoons yellow onion, minced

• 1/2 cup carrot, finely diced

• 1/2 cup celery, finely diced

• 1/3 cup red bell pepper, finely diced

• 1 teaspoon sea salt

• 1 tablespoon fresh dill weed, minced

• 1/2 teaspoon black pepper, freshly ground

Directions 

1. In a 4-quart saucepan, bring water to a boil.  Add pasta and, following directions on pasta package, cook until al dente. Drain and rinse with cold water.  

2. Place frozen peas in a colander and run under warm water to thaw. 

3. In a large bowl, add all ingredients and fold together.  Let sit for 30 minutes to allow the flavors to meld. 

4. Serve cold or at room temperature.

Ingredients 

• 1 2oz cup Aveyo Original Avocado Mayo

• Avocado oil spray 

• 1 teaspoon chile powder

• ½ teaspoon cayenne powder

• 8 ears of corn, husked

• ½ cup crumbled ricotta 

• 1 lime

Directions 

• Build medium-sized fire in a charcoal grill, or heat your gas grill to high. Spray your grill gate with Avocado oil.

• Combine chile powder and cayenne in a small bowl.

• Gently add the corn to the grill, turning them occasionally. Grill the corn until they're cooked through and slightly charred, about 10 minutes. 

• Remove the corn cobs from the grill, and immediately brush each ear with 2 tsp of Aveyo Mayo

• Top each cob with a sprinkle of fresh ricotta cheese and a pinch of the chile powder mixture. 

• Squeeze 1 lime over each ear of corn, and serve.

Ingredients 

• 1 2oz cup Aveyo Original Avocado Mayo

• 1 bottle plant based barbeque sauce 

• Juice from 1 Orange

• 1 boneless pork shoulder (3 lb.)

• 1 cup shredded organic green cabbage

• 1 cup shredded organic red cabbage

• 1/4 cup red onion, sliced thin

• 24 slices of pickles

• 12 Unbuns (plant-based buns)

Directions 

1. Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.

2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).

3. Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

4. Combine all coleslaw ingredients in a large bowl until cabbage is evenly coated with mayo

5. Assemble a sandwich with 4oz of meat, 1/4 cup of coleslaw and 2 slices of pickles

Ingredients:

• 2 2oz cups Aveyo Chipotle Mayo

• 4 large eggs

• 1 cup fresh spinach leaves

• 1/2 cup sliced mushrooms

• 2 whole-wheat tortillas

• Salt and pepper to taste

• Olive oil for cooking

DIRECTIONS:

1. In a bowl, whisk together eggs, Aveyo Chipotle mayo, salt, and pepper.

2. Heat a little olive oil in a non-stick skillet over medium heat.

3. Add mushrooms and cook until softened.

4. Add spinach and cook until wilted.

5. Pour in the egg mixture and cook, stirring gently, until scrambled.

6. Divide the scrambled egg mixture between the tortillas.

7. Roll up the tortillas and serve warm.

Ingredients:

• 2 2oz cups of Aveyo original mayo

• 1 pre-made pie crust (store-bought or homemade)

• 3-4 medium tomatoes, thinly sliced

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)

• 1 clove garlic, minced

• Salt and pepper to taste

DIRECTIONS:

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Prick the bottom with a fork to prevent bubbling.

3. Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.

4. Lay the tomato slices on paper towels to remove excess moisture. Lightly sprinkle with salt and let sit for 10 minutes. Pat dry with additional paper towels.

5. In a medium bowl, combine the shredded mozzarella cheese, Aveyo mayonnaise, grated Parmesan cheese, chopped basil, and minced garlic. Mix until well combined.

6. Spread a thin layer of the cheese mixture over the bottom of the baked crust. Arrange the tomato slices in an overlapping pattern on top of the cheese mixture. Spread the remaining cheese mixture over the tomtoes.

7. Bake the tart in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

8. Allow the tart to cool for a few minutes before slicing. Garnish with additional fresh basil if desired.