That began a new era in my life, the Guacamole Age. I can't get enough of the stuff! I started eating it for lunch almost every day. 2 avocados+1 seasoning packet+juice from half a lemon=bliss in a bowl. I quickly learned that there are pros and cons to eating guacamole every day. The pros are: 1. I never had to decide what I wanted for lunch. 2. The Rosacea and Eczema I have struggled with since junior high cleared up. But the con was a definite con...in the form of a larger pants size. So I quit my guacamole habit. All summer long I would gaze longingly at the avocados and guacamole seasoning every time I was in the grocery store. *Sigh* I began wishing for a way to keep eating the stuff without turning into a...well, without having to buy a whole new wardrobe.
When we arrived in Orlando, I found my Weight Watchers cookbook when I was unpacking the kitchen. I began flipping through it, looking for new recipe ideas that are good and healthy. And what do you know, there was a recipe for guacamole!!! The coolest part was that it was only 2 points per serving! I made it, and it was okay. Kinda bland, though. After using the store-bought seasoning, I had gotten used to a richer flavor. So the next time I made it, I did my own spice measurements, and oh wow, was it good! I also added a second avocado, which pops the points up to 3. But it is worth that extra point (if you do WW), and worth the added calories if you are not a WW person. Here is my version of the recipe. By the way, I like it better than the way I was making my guacamole in the spring. It is that good!
In a blender, puree:
1/2 a red onion
1 can (15 oz) white beans, rinsed and drained (great northern beans will work, too)
In a bowl, mash two avocados with a fork to desired consistency. (I like my guacamole a tiny bit chunky)
Add the bean/onion mixture to the avocados and stir until completely mixed.
3 Tbsp. lemon or lime juice
1 garlic clove, minced
1 Tbsp. cumin
1 tsp. chili powder
1/2 tsp. salt
Tabasco sauce to taste (depends on how spicy you like you guacamole)
At this point, taste it to see if there are enough spices for you. I will often go back and add more cumin, and a bit more salt to perk it up a bit more.
3 Tbsp. minced fresh cilantro (or more, if you are like me and love cilantro)
3 grape or plum tomatoes, finely diced
Serve with corn chips or pita chips if you have extra points or calories to blow. Whole grain crackers are a delicious, healthier alternative.
Serve with a platter of fresh veggies for dipping if you want an even healthier meal. We love to dip carrot sticks, sliced bell peppers, celery, and broccoli. Yum, oh yum, oh yum!
Though this recipe requires a little more work than just smashing 2 avocados and mixing in a packet of seasoning, it is well worth the time. It takes about 10 minutes from start until eat. The beans add a wad of non-animal protein, but they are so flavorless that you can't taste them. Even my bean-hating husband agrees that this guacamole is better than the old way. The consistency is also lighter, and the beans make the avocado stretch farther. This recipe is 4 servings, where the old one served 2. Using plain spices instead of a seasoning packet eliminates the preservatives, and makes this recipe gluten-free! Even though avocados are healthy fat, they are still very rich in fat. I eat half the avocado in this recipe than in the old recipe, and I am just as satisfied. And my skin is on its way to happiness again, too! I hope you will be able to use this recipe, and that you enjoy it just as much as we do.