Guacamole

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This guac is SO good, we made it twice in 3 days. The first time, we shared it with friends over dinner, the next time we hoarded it all for ourselves. So, in honor of our trip to California, I want to share my favorite guacamole recipe with you all. \

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What you need:
-4 avocados
-1/2 c. of onion
-3 Tbs of cilantro
-1 jalapeno
-2 roma tomatos
-1/2 lime
-salt

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Cut avocados in half and carefully remove the pits. Cube the avocado, scoop out of the skin and place in a bowl. Squeeze lime juice from half the lime over the avocado and sprinkle with salt, toss to coat. Smash avocado with fork. Finely chop the rest of the ingredients and fold into the avocado mixture. Serve with tortilla chips! Personally, we put a dollop on top of some piping hot quesadillas. Enjoy!

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Nachos at Home

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This recipe is so easy, I’m sure you’re wondering why it deserves its own post. First of all, nachos are one of my husbands favorite foods so, If nothing else, this is a love letter to him. Otherwise, the thing I love about nachos is that you can totally dress these guys up by making your own tortilla chips and adding jalapenos and avocado… OR you can throw together nachos as a quick dinner with store bought chips, meat, and cheese. EASY.

Nachos are like the pizza of Mexican food, [well, technically I think tostadas are more like a pizza, but they’re really not as popular so we’ll stick with nachos…] you can make one big pan of them, and every one can share and be satisfied. If you’re looking for a more refined recipe, I absolutely love this post from Cupcakes and Cashmere, but if you want some thing quick to throw together tonight, here’s how I made mine:

-Half a bag of restaurant style tostitos
-1/2 cup of salsa divided into 2 quarter cups
-bag of Kraft Mexican blend cheese
-1 lb. ground pork
-1 packet of taco seasoning
-1 Tbs. Yucatan guacamole
-1 Tbs. cream cheese [totally optional, I just like having a creamy taste/texture to my meat]
-shredded lettuce

I preheated my oven to 400, lined a baking sheet with parchment paper and chips, cooked the meat in a skillet with: the taco seasoning, 1/4 cup of salsa, guacamole, and cream cheese. I sprinkled my meat over my nachos, spooned a little extra salsa on each of the bigger chips, then covered them all with the shredded cheese. I baked them for 5 minutes, then topped them all off with some of that lettuce! I provided extra guac and salsa for dipping, but I loved them as they were and what is usually a restaurant appetizer, became a pretty filling meal!

My Favorite Homemade Mayo

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If you follow me on instagram, you’ll have noticed I’m trying the whole30. If followed correctly, this detox promises a cure of sugar cravings, as well as some other pretty promising side-effects such as clear skin and weight loss. While most condiments are forbidden, homemade mayo is OK in moderation.

A few months ago, Hubs and I double dated with some friends at a bar. I ordered steak, fries, and asparagus which was served with, what looked like, garlic butter. Come to find out, it was mayo made in-house! Ever since then I had been wanting to make my own, but was intimidated because it seemed to take some culinary skill.  Thanks to the whole30 website, I found an easy and delicious way to make mayo that doesn’t require any fancy tools or culinary experience. The whole30 recipe calls for light olive oil, but my recipe is a combination of EVOO and avocado oil. Avocado oil is light and helps the mayo have a fluffier, buttery texture. Regular olive oil will yield a mayo closer to the store bought version

What you need:
1/2 cup avocado oil
1 cup Extra Virgin Olive Oil
2 eggs (ROOM TEMPERATURE –  this is super important!)
1 tsp mustard powder
1 tsp pink Himalayan salt
1/2 lemon
blender (i used a nutribullet)
whisk (I used the whisk attachment on my electric mixer)

Instructions:
Place the eggs, 1/2 c. of avocado oil, mustard powder, and salt in the blender. Mix thoroughly. Pour mixture into a bowl to whisk, or pour into your mixer with the whisk attachment. In a liquid measuring cup, fill with 1 c. of EVOO.  Turn on your mixer, and slowly drizzle in the cup of olive oil while the blender mixture is being slowly whisked. This is the most tedious part of the recipe. The slower you pour the olive oil, the fluffier your mayo will be. After you’ve added all the oil and the mixture has emulsified (aka thickened), put the mixer on the lowest speed and add lemon juice to taste, stirring gently. Store and refrigerate in an air tight container.

My husband really isn’t a fan of many condiments (unless you count nacho cheese) and he especially does NOT like mayo. I served a dollop of this homemade mayo with burgers and sweet potato fries the other night, and he LOVED it! Said it tasted way better than traditional store-bought mayo. This is an excellent way to add flavor and texture to a meal while also consuming healthy fats (and withOUT consuming a bunch of chemicals and preservatives!)

Avocado Banana Pancakes

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When I was trying to stay fit for my wedding, I used to make these pancake alternatives all the time. I have to say, this variation on the little banana pancakes, is delicious. I got the inspiration half from Paleo Mom, and half from a Baby Led Weaning group I’m apart of on Facebook. Sugar Plum finds bananas to be a little strong in taste, so I thought adding the buttery avocado would be a nice balance. They were SO good! I made a couple big pancakes for myself, and then a few little ones for my Little One.

What you need:
-1/2 of an avocado
-1 banana
-2 eggs [preferably free range/organic]
-1 Tbs rice cereal [***optional]

***I only use the rice cereal to get in some extra iron for Sugar Plum. If you’re making these for yourself and not for a babe, obviously you don’t need rice cereal.

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Mash your banana and avocado together first, then beat in the 2 eggs. Heat up a skillet [like this awesome organic, ceramic one] and start flippin some pancakes!

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[green, like the frying pan]

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They were a hit with her!

Pineapple Avocado Tacos

What’s for dinner? Try these surprisingly delicious tacos!

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These are DELICIOUS you guys. I’m not even a huge pineapple person and I have become obsessed with these tacos. In all honesty, I was attempting to make a Paleo pineapple burger of sorts, and I failed miserably, so I chopped the meat up [it was already falling apart in the pan actually…] and threw it in a wrap with some avocado!

Here’s what you need:
-1 lb. of lean ground beef
-1/2 c. chopped pineapple
-1/4 of a white onion
-2 Tbs. red chili flakes
-1 egg white
-2 avocados
-some sort of tortilla… (I used brown rice [gfree] but there is an almond meal, Paleo version here.)

Combine all ingredients EXCEPT the avocado and tortilla… Heat a non-stick skillet [I recommend investing in a ceramic skillet, to avoid the chemicals]. Pour meat into pan and stir it around until slightly browned and cooked thoroughly [about 5 minutes on medium-high heat]. If you are using brown rice tortilla, microwaving it for 30 seconds first, is a MUST. However, I’d recommend microwaving any tortilla, as I think it makes it easier to roll your tacos and burritos. Mash your avocados and spread onto a flat tortilla. Scoop your pineapple meat into the tortilla and fold/roll. These are incredibly messy, but equally satisfying. Enjoy!

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[my new ceramic frying pan is AWESOME and doesn’t need any cooking oils! Also all the yucky chemicals in other non-stick pans are absent here!]

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[Pineapple isn’t in season you say? I used some I had frozen from the summer]