Daylight may be (gasp) fading fast, but that doesn’t necessarily mean we’re ready to huddle up indoors. For a fuss-free dish that can be whipped up before the sun sets, consider stuffed avocados. Just as lovable as their cousin guacamole, these snacks are healthier, heat-free, and ready to eat in 30 minutes.

Stuffed AvocadoIngredients:

  • 1 15-ounce can chickpeas, rinsed, drained, and patted dry
  • ¼ teaspoon sea salt
  • 3 tablespoons tandoori masala spice blend
  • 1 tablespoon grape-seed or avocado oil
  • 1 batch tahini sauce
  • 4 ripe avocados, halved, pits removed
  • Lemon juice
  • Fresh parsley, chopped
  • 6 baby tomatoes, diced
  • ¼ red onion, diced


  1. Heat a large skillet over medium. While it warms up, add chickpeas to a bowl and toss with sea salt and masala spices.
  2. Once skillet is hot, add oil and the above mixture to the pan and sauté, stirring frequently, until slightly crispy and browned, about 8 – 10 minutes.
  3. Once the chickpeas are finished, remove from the stove and set aside to cool. Taste and adjust seasoning as needed.
  4. Prepare the tahini sauce at this time (see instructions in the link above).
  5. To serve, halve avocados and remove pits. You can leave or remove the skin.
  6. Top with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion, and desired sauce.


Dig in immediately – like summer, these bites won’t last long.

By Kim Watson, Staff Writer

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September 13, 2015

It’s February. And the idea of keeping some kind of resolution… well, let’s just say, I’ll become a morning person just as soon as the Boston sun rises at 5AM. As for diet, thanks to a myriad of food blogs – including one of Rue’s personal favorites, Love and Lemons – it’s easy to put in a valiant effort.

Tonight? Pasta. A personal splurge. But this one’s chock-full of uber-healthy veggies like asparagus, peas, spinach, and basil. Also known as easy, simple, and delicious.

Love and Lemons Pasta Dish

Photo by Jeanine Donofrio

“Despite starting this meal way too late, it comes together super fast,” writes Love and Lemons blogger Jeanine Donofrio. “The lemon and olive oil highlight the crunchy spring vegetables in a bright but simple way. And especially if you’re using homemade pasta, the flavors don’t overwhelm the taste of the fresh noodles.”


Next year’s resolution? Making my own pasta. (We’ll see.)

Before you pull out the ingredients? Check out our Sunday Supper: Fast, Fresh, & Healthy Cooking Boutique on Sunday, February 9, at 3PM ET.

By Julia Ivins, Staff Writer

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February 9, 2014