My blood work from my last doctor’s appointment showed that I had high triglycerides and higher than normal levels of the bad cholesterol, LDL, and my blood sugar levels put me in the pre-diabetic range. Not great, right? And since I still have a lot of gardening and crocheting that I want to do, I decided that it was time to try and improve my diet.

Especially my breakfast choices. A perfect morning for me would involve slowly reading the paper while eating sugar dusted beignets and sipping a cup of cappuccino. My blood sugar is rising just thinking about it.

Since I couldn’t come up with anything that I wanted to eat that was actually a healthy choice, I decided to try the avocado toast trend that has become a punchline for jokes about millennials. And although I can’t vouch for any health benefits from my new breakfast go-to until my next check-up, I will say that I get it now.

A cut up avocado on a slice of multigrain sourdough bread with a sprinkle of salt makes for a delicious breakfast that’s also filling. There’s just one catch. Buying avocados.

It is so upsetting to buy avocados only to cut them open and find disgusting black spots and bruising instead of creamy green goodness. There seems to be no rhyme or reason as to why some avocados that feel ripe and not too squishy end up being a mess inside and some don’t. But I think that I’ve found the antidote.

Over the past few weeks, I’ve carried out a not-so-scientific study where I bought only hard, unripe avocados, preferably with bright dark green skin, and the results were fantastic. Out of about 20 avocados purchased, only 1 had a small bruise. My batting average was way up.

The only downside is that I have to wait for the avocados to ripen, so it takes a little planning to make sure that I have one ready for breakfast each morning. And this method definitely won’t help you if you’re whipping up some guacamole at the last minute for an impromptu get together. But if you have the ability to plan ahead, it’s a great way to avoid wasting money on bad avocados.

I was really curious if I was on to something with my statistically insignificant avocado experiment, so I did a search on the internet to look for actual scientific evidence. I found an article on the Avocados Australia website that describes the causes of avocado bruising in great detail and the key takeaway point for me was the sentence, “Bruise susceptibility increases as firmness decreases.”

Awesome. Now I just have to wait and see if my blood work has improved as much as my avocado picking. Don’t worry, if it hasn’t, a stack of pancakes and a hot chocolate will fix everything.

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