This recipe was an amazing find! I have been guiding one of my sisters through the auto-immune protocol (AIP), and she really needed a mayo replacement. I’ve tried a no-egg mayo and succeeded in the past but then failed and wasted so much oil!!! So when I stumbled upon this recipe here, I was thrilled. Ok, at first I wasn’t when I saw the ingredient list, but then I made it and I was amazed at how much this tasted like mayo…crazy.
So here it goes, I am thankful that this recipe exists!!
2 ripe avocados
¼ C ACV (apple cider vinegar)
¼ C extra virgin olive oil
1½ Tbs. lemon juice
1 tsp. unrefined salt
Place everything in a food processor and blend. (That was simple!)
So simple and satisfying to eat, guacamole complements many dishes that I make. I love avocados as a side to almost any breakfast I make, but I usually loose ½ due to me being the only one who wants avocado all the time. So when I make guacamole, I use lemon so it can last a few days in the fridge…no waste.
Guacamole goes great with most any baked/grilled chicken dish, of course as a chip dip (and when I say chip I mean healthy chips such as homemade plantain chips…YUM!), I love to make eggs over easy and lay them on top of sautéed greens (with mushroom and garlic), then spread guacamole over the over-easy eggs and eat…one of my quick favorite breakfasts.
I have a few ideas to use guacamole:
How do you eat guac??
1 clove of garlic, peeled
¼ tsp. unrefined salt- or to taste
3 ripe/soft avocados
2 Tbs. fresh squeezed lemon juice
1-2 Tbs. chopped cilantro (optional)
1. Place garlic and salt in a stainless steel bowl, then mash well.
2. Next add the avocado and mash with a fork.
3. Then add the rest of the ingredients and mash until the desired texture is achieved.
I had seen many recipes for stuffed acorn squash and I’ve been wanting to try it, but it’s getting more difficult to find acorn squash these days since Thanks Giving passed. I was fortunate to find a couple and give this a try. I don’t really have a recipe, I just cut the acorn squash in half, scooped out the seeds and strings, then baked it upside down on a cookie sheet with about 1/2 Cup of water total for about an hour.
While that was cooking I made a recipe I enjoy “un-stuffed Bell peppers (but not much tomato paste)” that I used for the stuffing and made some homemade guacamole and added shredded lettuce because I didn’t have enough avocado for everyone.
Once the squash was done, I scooped the cooked mixture of un-stuffed bell peppers into it and baked it for about 15 minutes longer. Once done, I topped with avocado salad.
These are pretty simple to assemble, try it yourself and share what you’ve made 🙂
We had some cooked quinoa that had to be eaten, so we looked around and saw what we had on hand and came up with these; quinoa and beans, topped with avocado and cultured salsa layered in romaine lettuce…..so GOOD!