Hi, my name is Joy, and I'm an Avocado-holic.

My obsession with avocados has really become ridiculous. I mean, don't get me wrong, avocados are wonderful and super healthy in moderation (click to read about all their good stuff here). It's not that I feel bad about eating them; I'd much rather crave them than a fast food burger or some Krispy Kremes. But, I've actually made a morning trip to the store because I dreamed about avocado and woke up wanting some. I dreamed about it. Avocado dreams. That's pretty intense.

So I diguised it and made it into fries. If you're looking for a subsitute for regular fries, trying to incorporate more nutrients and healthy fats into your diet (great for energy! we went for an awesome run later!), or just want an excuse to add avocado to every meal you ever eat, make these. Super easy and delicious. Promise.

Avocado Fries: (serves 2)

• 1 whole avocado
• 1 pinch salt
• 1/4 cup flour
• 1/4 cup egg substitute (or 1 egg)
• about 1/2 cup panko Japanese bread crumbs (I ended up needing a tiny bit more at the end to coat everything)
• 1/2 tsp. garlic salt
• 1/4 tsp. Sazon Tropical seasoning
• 1/8 tsp. dry cilantro
• 1/8 tsp. cayenne pepper
• 1/8 tsp. paprika
• Cooking spray
• Grated parmesan cheese for garnish (optional)

Preheat oven to 450°F.

Cut avocado in half, remove pit, and scoop each half out of the rind. Cut into slices of desired thickness up to about a 1/2 inch.

Lightly salt the avocado slices before you start coating them. Set up three stations, one for flour, one for eggwash, and one for panko. Add garlic salt, Sazon, cilantro, cayenne, pepper, and paprika (or any spices of your choosing) to panko and mix.

Dust each avocado slice in flour, dip in eggwash, and cover in panko. Line a baking sheet with foil and spray with cooking spray.

Lay breaded avocado in one layer on pan, spray tops with cooking spray if desired, and bake for about 12-15 minutes, turning halfway through, until golden brown and crispy. You can cook yours darker than mine...but I was starving and I'm really impatient.

I added some fat free parmesan cheese on top of ours, and we dipped them in a spicy ketchup, though I don't even think they need a dipping sauce. The texture is awesome - super crunchy on the outside and creamy on the inside. I am actually concerned about how much I like these, because it makes me want to cook them everyday. And that brings us back to my avocado addiction...

Oh well. I've accepted it.

So I served my fries with some teriyaki marinated chicken cooked on the old George Foreman Grill that I somehow ended up with possession of after college. I have used it maybe twice in my life, but since the oven was occupied, I gave it a shot. I totally suck at it, and my "grill marks" look ridiculous, but it was fast and easy. The marinade for the two thin sliced chicken breasts was super simple.

• 3 tsp. low-sodium soy sauce
• 2 tsp. honey
• 2 tsp. balsamic vinegar
• 1 tsp. sesame oil

Marinate for up to a half hour, then cook!

Small salad on the side, and this was dinner.

So go cook some avocado fries and tell me how much you love them!