What’s up everyone? We’re talking avocados today. Who knew on the inside of such a lumpy, frumpy fruit (yes, avocados are fruits – you learned something today…) there would be such a luscious, buttery, nutritious powerhouse of a food? Mad props to the first person to crack open that dinosaur egg-looking exterior to try what is inside. I will be forever grateful.
Avocados are a food we should regularly have on our plates (or bowls) for two reasons. 1) They are delicious. 2) They are nutrition champs. Here are some of the key players that bring their A-game in the mighty avocado:
Going back to reason 1 you should eat more avocados…they are downright delicious. The recipe I have for y’all today is a fabulous way to perk up the standard guacamole (which I love and respect tremendously). Don’t panic about grilling pineapple if you’re a newbie to it. It may sound like a lot of work, but it takes roughly four minutes to do. You can go outside or even use a grill pan indoors (this girl ain’t got time for that TX heat). You can even buy pre-cut pineapple. So you have no excuse. Grill that pineapple. AND you’ll probably have leftovers soooo hello dessert (plop some vanilla ice cream, coconut gelato, mango sorbet, or all three of those fellas on top).
From there, it’s all downhill. You mash up the avocado (I’m on team chunky guac because I like the texture and it takes less effort), add the other stuff, and try not to eat the entire bowl with the fork you mashed it with (key word here is try).
This recipe screams summer, and it is an ingenious topper for burgers, any form or fashion of Mexican food, and eggs. Of course, you can just kick it classy old school with tortilla or plantain chips.
Let's chat. Do you have anything special you like to jazz up your guacamole with? What do you like to eat with your guac?
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!