Stuffed Avocados

 I work in an office. I have a busy job which means that I often have a very short lunch break, and sometimes even end up eating my lunch sat at my desk. This used to mean lunch was a sandwich made with white bread, cheese, and ham because this was what was available at the little shop next to my work. 

I noticed that almost every afternoon and about an hour after lunch, I used to feel very sleepy. My eyes would start to droop, and I’d literally have to fight to stay awake. Once my boss found me napping at my desk when I should have been working and he was very angry!

I started to wonder why I always felt so tired in the afternoon and came to the conclusion it was the fault of my lunch. That white bread was so refined that it acted just like sugar; it gave me a burst of energy but then left me tired soon after. 

As soon as I swapped to a low-carb lunch, I stopped feeling tired in the afternoon. Now I’m more productive and my boss is much happier!

This is one of my favorite low carb lunches. 

Preparation time: 20 minutes 

Cooking time: N/A 

Number of Servings: 4  


  • ¼ cup low-fat natural yogurt 
  • 2 tablespoons low-fat mayonnaise 
  • 2 tablespoons pimientos, washed and dried 
  • 1 small clove garlic, minced 
  • ¼ teaspoon cayenne pepper 
  • Freshly ground sea salt
  • 2 cups cooked crabmeat or tuna 
  • 2 ripe avocados, halved, stones removed
  • Lemon wedge for garnish 


1. Combine the yogurt, mayonnaise, pimientos, garlic, cayenne pepper, and a little salt in a blender. Blitz until smooth. Transfer to a mixing bowl and combine with the crab meat/tuna  

2. Spoon the crab/tuna mixture onto the avocado halves and serve with a wedge of lemon.  

Recipe source: 

Picture source: Clean Food Crush

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About Author

Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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