Hope everyone has been enjoying their first weekend of summer!
Summer always makes me think of beach days, bikini’s, sun-kissed skin, backyard BBQ’s, warm summer nights, jean cut-offs…
and of course, guacamole!
Whenever we get together with friends it’s always assumed that I will be making my clean & green guacamole! I usually save a small portion for later because I hardly ever get an opportunity to get a bite before it’s gone – no joke! I don’t usually tell people how healthy it is…and I try to always use all organic ingredients for this recipe, or atleast locally grown!
1/2 of a Tomato, seeded & diced
1 1/2 Tablespoon Garlic, minced
1 Tablespoon Black Olives (rinsed in a colander) & diced
1/4 – 1/2 Red (or white) Onion, chopped
1 – 2 teaspoons black pepper
1/4 – 1/2 C of your favorite salsa (I prefer less watery ones)
Juice from 1/2 of a lime
1/8 C corn (optional)
In a medium sized bowl, mash up the avocado(s) with a fork
Add remaining ingredients one at a time, mixing well as you go
Serve & Enjoy!
I like to make my own corn tortilla chips because I find that even “healthy”, “low-fat”, or “reduced-sodium” brands are laced with more sodium than I prefer! Of course, our bodies need some salt for our bodies to function. The American Heart Association recommends limiting daily sodium intake to about 1 teaspoon a day (thats about 2,400 mg).
When I make my own tortilla chips at home I use our toaster oven (or oven if I’m making a larger batch). I prefer my chips to be baked, not fried! And this way I know exactly how my food was prepared, which I love 🙂
Homemade Corn Tortilla Chips:
- Using a pizza slicer, divide your corn tortillas into 6 pieces (3- cuts) – cut as many as desired.
- Lay the pieces out onto a baking sheet (I usually cover my sheet with tin foil for easy clean-up afterwards)
- Using a Misto® lightly spray your chip pieces with an oil of your choice (I usually use EV Olive, Canola, or Safflower oil)
- Dust your chips with black ground pepper, onion powder, garlic powder, and paprika, and a dash of cayenne
- Toast until crisp (Mine usually takes about 5 – 7 mins) – but be sure to keep an eye on them, I’ve had a few batches burn & blacken!