2 Foods to Help You Shed Pounds and Eat Smart!

Written by: Doris Dahdouh

Avocados and chickpeas should be on everyone’s grocery list. Avocados have a smooth and creamy texture that can be used in many dishes. I know people shy away from them because they are known to contain high amounts of fat, however, it is important to remember that avocados have mostly monounsaturated fat, the “good fat”.

Monounsaturated fats help lower your levels of bad cholesterol, keeping your heart healthy and strong. In addition to healthy fat, avocados contain protein, fiber and are rich in vitamins so really, they’re kind of a powerhouse when it comes to having a super healthy nutritional profile! They are also great for your skin and may even aid in weight loss.

Chickpeas, also known as garbanzo beans, have a beige color and a mild nutty flavor. They have some of the same health benefits as avocados and are a great source of protein and fiber. They are also good for your blood pressure and great for digestion, keeping your bowel movements regular, leaving you feeling lighter.

To get you started, I am sharing some of my simple recipes below that use both avocados and chickpeas. Always opt for fresh and organic ingredients to obtain the highest quality – including the highest nutrition – in your food.



1. Avocado toast

Mash up 1 small avocado and spread on your favorite toasted bread (preferably sprouted or gluten-free), then sprinkle with a little himalayan or celtic sea salt.

2. Guacamole

In a medium sized bowl, mix the following ingredients: 1 medium sized avocado, mashed; 1 medium tomato, diced; 1 handful of freshly chopped cilantro; 1 small red onion, diced; juice from a ½ medium sized lime; sea salt and pepper to taste.

3. Avocado-Dill Salad

In a medium sized bowl, mix the following ingredients: 1 large avocado, diced; 1 medium cucumber, diced; 1 medium tomato, diced; 1 small sweet onion, diced; 2 large handfuls of freshly chopped dill; juice from 1 medium sized lime; 2 tsp turmeric; sea salt and pepper to taste.



*Use dry chickpeas to avoid unnecessary added chemicals and large amounts of sodium. Soak a cup of dried chickpeas overnight in cold water, drain in the morning, transfer to a large pot and replace water. Set to boil for two and half hours, or until soft. If using canned beans, make sure you’re opting for BPA-free versions, no salt added.

1. Hummus

Add the following ingredients to a blender and puree: 1 cup chickpeas, 2 Tbs tahini (sesame paste), 1-2 fresh cloves of garlic, ¼ cup water, ¼ cup olive oil, juice from 1 medium sized lemon, 1 tsp cumin, sea salt and pepper to taste.

2. Tomato Chickpeas and Rice

  • In a medium sized sauce pan: add 2 Tbs extra virgin olive oil and set to medium heat.
  • Add 1 diced medium onion. Sauté until onions are translucent.
  • Add 4 fresh minced cloves of garlic and stir for an additional 1-2 mins.
  • Add 1 large diced tomato, sea salt and black pepper to taste and stir until tomatoes are slightly mushy.
  • Add ½ cup of organic marinara sauce from a jar.
  • Stir in 1 cup chickpeas. Continue to stir while adding ½ cup of water and taste. Add more salt and pepper if needed.
  • Turn up the heat to boil, then cover and reduce heat to simmer for 5-10 mins.
  • When done, serve over your favorite organic rice.

3. Chickpea Salad

In a medium sized bowl mix the following ingredients: 1 cup chickpeas; 1 medium cucumber, diced; 1 medium tomato, diced; 1 small sweet onion, diced; ¼ cup extra virgin olive oil; juice from 1 medium sized lemon; 1 tsp ground cumin, sea salt and pepper to taste.

I hope you enjoy my recipes and make them often! Having an idea of how to use avocados and chickpeas can help you to incorporate the foods into your daily diet, not to mention, enjoy good food and lose weight in the process. Bon Appétit!


Doris Dahdouh
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Doris Dahdouh

Doris Dahdouh has a Master’s Degree in social work and has helped counsel children and help families since 2001. In 2012, she became very ill due to a hormonal imbalance and autoimmune disorder. Doris was diagnosed with Polycystic Ovarian Syndrome (PCOS) and Premenstrual Dysphoric Disorder (PMDD) many years ago and was treated with mainstream medicine which did not help her. She hit rock bottom before finding refuge in holistic living, by juicing, going gluten free and eating clean, organic, whole foods. Over the past couple of years, Doris has educated herself on a healthy lifestyle by reading information by Dr. Joel Furhman, Drew Canole, Dr. Mark Hyman, Dr. Josh Axe, Vani Hari (a.k.a. Food Babe) and more.

Doris is enrolled to become a certified health coach with the Institute for Integrative Nutrition and is very excited to help others achieve their best by combining her psychoanalytic skills and what she hopes to learn in the health coaching certification program. With a heart for others, she is eager to continue assisting as many people as possible towards optimal health.
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