Homemade Guacamole

Ok so as weird as this sounds, I was never a fan of Avocados... I know most people love them and they are so healthy, but for some reason, I have a hard time with the texture! I literally have had them 2 times, which was during my 21 Day Ultimate Reset! It was a very strict plan, so I was limited on what foods I could eat, so it was included in my salads, but would never eat it alone!
It was not until another co-worker of mine who is an amazing cook, brought in this green dip...Everyone was going crazy over how "amazing" it was, but the color and texture turned me away.. All day long, I kept hearing all about this Guacamole dip, so I decided to taste just a little bit! I took 1 scoop and added it to my brown rice and lean turkey burger.  I was completely blown away! That may have been a bite from heaven lol! I could not believe this entire time I was so opposed to Avocados, but really I just needed a good recipe with it!
So here it was! The most amazing dip I ever had... AND IT WAS HEALTHY!! Anytime I have a dip and it taste good, its usually not a healthy recipe.

HOME MADE GUACAMOLE DIP

Ingredients:

3 Avocados

1 large lime

3 roma tomatoes (chopped)

1 small onion (chopped)

2/3 pint of plain Greek yogurt

1 small bunch cilantro (chopped)

1 packet hidden valley ranch fiesta dip

A few shakes of Chipotle tobasco sauce

Directions:

Add avocados, Greek yogurt,  cilantro, ranch dip, onion, and tobasco sauce into a food grinder ( I use a Ninja). 

Add chopped tomatoes and mix. 

Squeeze 1 lime on top (will help keep its color longer).

If you want the dip to maintain its color longer, the less air that touches the avocado, the longer it will stay green.  You can cover the dip with a pastic wrap and refrigerate.

* Serve with whole wheat pita chips or your favorite snack/dinner!

As silly as it sounds, this was amazing with brown rice and turkey burger!

Black Bean Burgers

Black Bean Burgers

Ingredients:

16 oz can black beans, rinsed and drained

1/2 red bell pepper, cut into 2 inch pieces

3 tbsp chopped cilantro

3 cloves garlic, peeled

1 jumbo egg

1 tbsp cumin

1/4 to 1/2 tsp Himalayan salt

1 tsp hot sauce

1/2 cup quick oats

4 whole wheat 100 bun

1 small hass avocado, sliced thin

Directions:

1. Dry the beans well after washing, extra moisture keep the burgers from sticking. In a medium bowl, mash beans with a fork until thick and pasty.
2. In a food processor, finely chop bell pepper, cilantro, and garlic, then add oats, then eggs and spices. Then stir into mashed beans.
3. Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)
4. Freeze at least 2 hours before cooking or keep frozen until ready to cook.
5. Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

*If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

Nutritional Facts:

per serving (makes 4):

Calories 79

protein 5

carbs 13

fat 1

sugar less than 1

fiber 1

Not including bun or toppings!

Black Bean, Corn, and Edamame Salad

Black Bean, corn, and edamame salad!

Ingredients:

• Black beans- 14 oz
• Corn- 2 ½ cups
• Edamame- 2 cups
• Red onion- 1 medium chopped
• Cilantro fresh- 1 tbsp chopped
• Red peppers 1 ½ copped
• Olive oil- 3 tbsp
• Black pepper ½ tsp
• Cumin- ½ tsp
• Lime juice-1 tbsp
• Himalayan salt- ½ tsp
• Cayenne pepper- 1/2 tsp
• Raw honey- 1 tbsp

Directions:

1. Cook Edamame as per package states. While cooking edamame, brown red pepper and corn in same pan on high for 5 min or until brown.  Add in black beans and cook on medium for another 2 min.
2. After Edamame is cooked, drain water and add into mixture of corn, black beans, and red pepper and take off stove.
3. Add cilantro, black pepper, cumin, lime juice, salt, cayenne, and raw honey and mix ingredients all together.
4. Put in fridge and let cool for at least 2 hrs prior to eating!

Enjoy!!