April 13, 2016

Yes, I Know The Guac Is Extra


There are few things I love more than a good guacamole and a strong margarita. In fact, if I could, I would eat Mexican food every day of the week (seriously). As much as I’d love to devour a warm plate of loaded nachos Monday through Sunday, I’m in constant conflict– my heart says tacos and coronas, but my head says go for a run.

So, my inner skinny-girl (that’s often times hiding behind scones and burritos) came up with a way to incorporate some Mexican flare in healthier meals. I’m talkin’ guac.

The Gods were truly shining down on mankind when the avocado was created. Known for their good-fats (like, that’s really a thing), avocados are packed with nutrients such as fiber, potassium, B-vitamins and vitamin E. In fact, half an avocado contributes to 20% of your recommended daily fiber intake. Is that awesome or what?


I will forever be indebted to the first chef (or housewife) who turned the super-food, avocado, into guacamole. I put guacamole on everything and anything– egg whites, whole-wheat toast, veggie-burgers and sandwiches, ground turkey stuffed bell peppers, quinoa salads. You get the point.

So naturally, I had to perfect my own go-to guac recipe. So here it is. Take this recipe with a grain of salt (literally), it’s nothin’ fancy but it sure is yummy.


3 ripe avocados
2 tablespoons fresh lime juice
1/4 cup chopped red onion
1/2 ripe tomato, chopped, seeds and pulp removed
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 bunch of cilantro, chopped

First, chop the red onion and set aside in a bowl.

Chop the tomato, remove the seeds and pulp, and combine with the red onion mixture.

Halve the avocados, remove the pit, and put all 6 halves in to a larger bowl. Add in the sea salt, cayenne pepper, garlic powder and cumin to the avocado bowl. Here comes the fun part– begin mashing and smashing.

Note: I typically just use two forks to mash the avocado

Once the avocado is mashed into a desirable texture (I like mine a little chunky) and the spices are evenly distributed, add the onion and tomato mixture. Give it a good mix and continue to mash the guacamole for another minute or so.


The best part? The taste test. Give the guac a good taste– use the fork, a tortilla chip, or your finger (no judgement). The spice measurements are flexible, so add more or less to taste.

Garnish with cilantro and enjoy!

Note: leaving a pit or two in the guacamole keeps it fresher, longer.

Shop the table | Marble + Wood Cutting Board, Acacia Plate, Fleur + Frond Pad Printed Bowl

xx, jordan


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