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Homemade Guac and Chips

This is my favorite homemade guacamole recipe that screams football Sunday!  However, I gave a little healthy twist to it, because you guys know me!

You volunteered to bring an appetizer for the football party on Sunday, but there are a few problems with this.  One, you’re still going strong with your diet and don’t want to let one day ruin all of your progress, two, it’s Saturday and the party is tomorrow… so you need to whip up something real quick, and finally three, you got called out last time you brought something prepackaged from the grocery store that you picked up on your way to the party.  I’ve been there, done that, and won’t let it happen again.

So Fresh, So Tasty Guacamole!

In a medium to large sized bowl, place peeled and pitted avocados.  Mash them with a fork or potato masher to desired consistency.

Stir in lime juice, onions, cilantro, olive oil, jalapeno peppers, garlic, hot pepper sauce, and salt. Once everything is all mixed in, take a spoon and do a little taste test.  If you desire, add a little more lime juice and or salt. After you’ve perfected the flavor, gently stir in the tomatoes. They are optional but do add a little color.

Serve at room temperature with homemade chips, or cut up raw vegetables. You can even use it as a filing for tacos or topping for grilled fish or poultry.

TIP: It turns brown quickly so prepare it right before serving!  If you need to make it ahead of time, squeeze lime or lemon juice on top and seal with plastic wrap.

Ingredients:

4 medium ripe Hass avocados

¼ cup fresh lime juice (from 1-2 limes) or to taste

¼ cup finely chopped onion

¼ cup finely chopped cilantro or parsley

2 tbsp. extra virgin olive oil

1-2 jalapeno peppers, seeded and minced

1 tbsp. finely minced garlic

1-2 dashes hot pepper sauce

¾ tsp. salt

½ to 1 c. finely diced tomatoes

 

Homemade Low-Calorie Chips

Preheat the oven to 350 degrees.  Spray a baking sheet with avocado oil or olive oil cooking spray.  Cut up Joseph’s Flax Oat Bran & Whole Wheat Lavash Bread into squares (about 3” x 3”) because they shrink when cooking them.  One bread square will make about 20 chips.

Once chips are spread out on the baking sheet, spray them with avocado spray/olive oil spray or brush with regular olive oil.  Top with salt, pepper, and a little garlic salt.

Put in the oven for five minutes, take out and turn around/mix and then put back in for two minutes or until golden brown and crunchy.


Serve with Guacamole and salsa!

Until next time.

Peace & Love,

Asset 5

 

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