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Served with Fit n' Light Veggie Garden Crispbread
What do you do when life gives you avocadoes? You make guacamole. And once you go guac you never go back! Avos are creamy, delicious, packed with good-for-you fats, and conveniently portable. We put them in, on, and around just about… EVERYTHING. We bet you do, too.
This guac is:
〰 Creamy
INGREDIENTS
PREPARATION
1. Add avocado and lime juice to a medium bowl and use a potato masher, large fork or molcajete (a Mexican mortar and pestle) to coarsely mash and mix.
2. Add remaining ingredients and stir to combine. Taste and add more salt and pepper if needed.
3. Adjust other flavors according to your preference, adding more lime for acidity, tomatoes for deeper tomato flavor and onion for crunch/spice.
4. Enjoy immediately with Fit Figure CORN QUINOA rice cakes. Best when fresh.
PRO TIP 1: Choosing a ripe avocado can be a little tricky. If you pick one that is under-ripe, it will be inedible (insert crying face emoji here). If you go for the one that is past its prime time, it will be brown, mushy and ick-y. Luckily there are ways to find that perfectly ripe avocado.
The best way to begin your search for “The One” is to look for the avocados with dark skin. When you find one, give it a gentle squeeze. Does it give just a little without giving in and feeling hollow? Woohoo! This could be the one. Once you're 99% sure you've found a good one, take a look under the stem. If it looks green, you're good to go. If it's brown, it's past its prime.
PRO TIP 2: To keep guac from turning brown, add the avocado pits into the guacamole until time to serve. Then cover tightly with plastic wrap and set aside in the fridge to chill. Keep in mind that once guacamole is mixed up it should be eaten within 24-48 hours.
PRO TIP 3: It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it.
DO AHEAD: Guac can be made 1 day ahead. Add the avo pits, cover and chill.
Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out.
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It’s important in the life of a snacker to have a collection of condiments and spreads so vast you’ll never get bored. Or this is what we tell ourselves when we go hunting in the pantry for our precious salted vanilla peanut cacao spread. Everybody’s favorite ingredients—vanilla, peanuts and cacao—mixed together into a spread and there is nothing not to love about this fact.
This brilliant spread has the smooth, spreadable texture of peanut butter, but a rich, chocolaty flavor that we have to admit—tastes like frosting. The jar beside our keyboard as we speak won’t last too long. Homemade! Delicious! It whispers. Vegan! 100% Pure! We almost forgot one: Gluten-free! There’s a lot going on here. But this is a chocolate spread, people, made with powdered sugar. If you want health food, sub with maple syrup.
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The soup weather is here to stay for a while and nothing makes us crave soup like a little bit of rain and little bit of freezing temperatures. Red lentils are your mush-town friends when you crave that fall-apart texture when you’re making that thick, full of chunks and flavor coconut-y + mushroom-y lentil and tomato curry. Oh, hell yeah. It’s starting to smell like soup.
