Running With Perseverance

If you haven’t been to Fitbloggin’ you might worry about going hungry at a fitness conference, but Roni knows that we like to eat, and know that those of us who are not vegetarian or vegan especially like to eat bacon. This year we also enjoyed a special treat, with an off-site lunch at Euclid Hall sponsored by the California Avocado Commission.

As fitness bloggers, we know that breakfast is the most important meal of the day. This is what I had for breakfast every day at Fitbloggin’.

On Saturday, I might have had two Fitbloggin’ breakfasts. Who knew yoga could make me so hungry? 

The California Avocado Commission was a generous sponsor, and kept us snacking on healthy avocado-based recipes including guacamole and chips and more unusual things like cucumbers stuffed with an avocado-yogurt dip–yum! They also hosted an off-site lunch at Euclid Hall with Top Chef Master Jen Jasinski! 

We walked the few blocks from our hotel to Euclid Hall, and were escorted upstairs, where we had the space to ourselves. As the waitstaff took our drink orders, we drooled over the menu and made our entree selections.

Thanks to Melissa for sharing her picture with me!

Chef Jen came out of the kitchen to greet us and shared that unbeknownst to the California Avocado Commission, she comes from a family of avocado farmers in California! She was genuinely friendly and enthusiastic–it was a treat to meet her.

Grilled Avocado Citrus Salad

In between courses, registered dietitian Bonnie Taub-Dix spoke to us about the health benefits of avocados and other healthy fats, and upcoming food “trends” — like the growing interest in whole foods and minimally processed foods. 

I chose the roasted chicken for my entree and was not disappointed. The avocado in this recipe is in a mustard-avocado sauce–the mellow avocado flavor balanced the spice of the mustard and gave it more depth.

Roasted Petaluma Chicken Breast with Corn Fritters and Bacon Frisee Salad

The most amazing course was dessert. The chocolate mille feuille was decadent, and the coconut-avocado sorbet blew me away with its creamy texture and mild coconut flavor. The avocado made it green, but the taste was all coconut. If you’re in Denver, look for it on the dessert menu of Rioja, one of Chef Jen’s other restaurants. 

Chocolate Mille Feuille with Coconut-Avocado Sorbet

On our way out, we were given gift bags from the California Avocado Commission with a bag of avocados, a special avocado cutting tool, a small avocado masher, and an avocado-themed dish towel. So fun! I had to stop at Starbucks on the way back to fend off a food coma, but I didn’t regret a single bite!

[Tweet “Eating #Bacon and Avocados At #Fitbloggin”]

I know it’s a holiday weekend, but we’d love for you to stop by for the Ultimate Coffee Date link up on Saturday before you head out to celebrate Independence Day! Learn more here.

Do you have an unusual avocado recipe I should try?

Have you ever baked with avocados