Posts Tagged ‘avocado’

Bowl of fresh guacamole

So, I’m from Texas. If you set out a bowl of fresh guacamole and some chips, it will be gone before you can say “I love being next to Mexico.” If you don’t have chips, a few spoons will suffice. I could live on avocados.

It never occurred to me until recently that someone might not know how easy it is to make guacamole. Listen up, world: IT’S EASY! Can’t boil water? That’s ok. Go grab some avocados.┬áDo you know why it’s so easy? Because it pretty much doesn’t matter what you put in it. I have never once looked at a guac recipe, nor have I ever made it the exact same way twice. Measurements? Are you kidding? This is definitely a taste-as-you-go dish.

It’s done when it tastes perfect. And “perfect” is entirely up to you.

Side note: I’m on vacation in Colorado right now, so these are old pictures. I’m sorry that hiking in the wilderness and riding horses through the mountains is keeping me from giving you better pictures. But not really.


Whatever you want, as long as it starts with avocados! But here’s what I used that time. I’m only giving ingredients, not measurements, so when it says “onion” for example, it doesn’t mean you need a whole onion!

  • Avocados
  • Roma tomatoes, diced
  • Onion, diced
  • Salt
  • Pepper
  • Garlic powder
  • Cilantro (I can’t remember if I used cilantro that day, but I LOVE cilantro in guacamole, so I’m including it here)
  • A splash of orange juice (you can use orange, lemon, or lime, but it needs some citrus for freshness)

You can use whatever you want, though.


It’s almost pointless to write instructions.

  1. Dump all the ingredients into a bowl. Stab the avocados A LOT with a fork or knife to break them down, especially if they’re not very soft.
  2. Mash everything together with a fork. Taste. Season some more. Taste.

Cover it with plastic wrap and store in the refrigerator, but gently press the plastic wrap directly onto the surface of the guacamole to keep it from getting brown.

What do you put in your guacamole?

Bowl of sliced avocados next to the peel, seeds and knife

Bowl of guacamole next to cutting board, fork and skins


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Bowl of avocados and quinoa

I love light, filling, refreshing meals in summertime. This dish was exactly that. Stephen thought it was good, but he would’ve preferred something a little meatier. I, however, couldn’t get enough of it! When you’re making it, it looks like it might not taste very good, but that first bite transforms it into a thing of beauty. It’s really quick and easy, and it’s really cheap as well.


I got the recipe from the Better Homes and Gardens cookbook. I had been wanting to make it for a long time, and I finally got around to it. It’s definitely a keeper!

  • 1/2 cup uncooked quinoa (I got mine from the bulk section in Sprouts.)
  • 1 cup water (I got this from… the faucet. Way less exciting.)
  • 2 roma tomatoes, seeds removed and finely chopped
  • 1/2 cup shredded fresh spinach
  • 1/3 cup finely chopped red onion (I probably used closer to 1/2 cup)
  • 2 Tbs lemon juice
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 2 avocados, sliced (and seeded and peeled…). I actually cut mine into bite-size pieces.
  • 1/3 cup crumbled feta cheese (ok, by now you should know that I rarely measure cheese. You can wing it on this one.)

The recipe called for 2 avocados, but I would actually go for 3 next time. I love avocados, so I wanted them to have a bigger role in the meal. It’s technically supposed to make 4 servings, but I split the quinoa into 3 servings and used the avocados on only 2 of them; that’s why the photo at the top has so much avocado!


Quick and easy!

  1. Bring quinoa and water to a boil in a saucepan, then reduce heat. Simmer, covered, for about 15 minutes (liquid should be absorbed).
  2. Place cooked quinoa in a bowl and mix in tomato, spinach, and onion.
  3. Whisk lemon juice, olive oil and salt in a separate small bowl. Pour over quinoa mixture and mix.
  4. Add avocado and feta cheese.
  5. Try not to eat the entire bowl in one sitting.

If you’re making this ahead of time, brush the avocado slices with lemon juice to keep them from getting brown.

The remaining serving with no avocados:

Bowl of Greek quinoa mixture

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