So my dad gave me a box full of avocados and the first thing I though of making is guacamole. I love avocado , yes don’t we all? But they could be a little pricey at the store sometimes ranging $1 for 1-2 hass avocado.Whoa! So it was a nice treat to get a box for free. I love when people give me fruits or veggies they grow and have too much of (*hint*hint).
This guacamole has a little bit of everything.I left the seeds in mine because it help retain the pretty green color. You can’t tell in this guacamole though because I put some many things in it.I wanted to make it a little more dynamic and add texture with the red cabbage. Came out yummy.Avocado is high in fat so remember to eat it in moderation.
- Shredded red cabbage ( I used a Ninja Blender)
- Avocados * As many as you want
- 1 cucumber
- 3 serrano chiles
- lemon juice
- red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
* Drew Barrymore Weds Will Kopelman
Baked Chipotle Sweet Potato Fries
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2
Calories: 108 • Fat: 4.7g • Protein: 1.1 g • Carb: 15.8 g • Fiber: 2.0 g
- 1 sweet potato, (about 5″ long) peeled and cut into 1/4″ fries
- 2 tsp olive oil
- sea salt
- ground chipotle chile
- garlic powder
Preheat oven to 425°.
In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.
Hummus is so easy to make. I always buy a box of hummus from Costco because I hadn’t though of making my own. But not anymore now that I found this recipe. Next time I’ll jazz it up with some heat because I like it spicy I recommend refrigerating the hummus for a few hours before serving.
I decided to make a cucumber ”sandwich” with ezekiel toasted bread and hummus. You could upgrade with avacado to the top of it too.
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Pico de Gallo Salad
-Fast and Simple.
-This is a good last evening snack or appetizer before a meal.
I love me some pico.
- 1/2 whole Red Onion, Diced Finely
- 2 whole Tomatoes, Diced
- 2 whole Fresh Serrano’s Jalapeno Peppers
- 1 whole Avocados, Chopped
- 2 whole Lemon, Juiced
- Kosher Salt To Taste
- 2 cups Cilantro, Chopped
- 1 cucumber (optional)