This will be a very short and sweet post about my favorite green fruit and my favorite thing to do with it.

I buy a lot of avocado since I got on the keto train a couple years back. I am no longer living that life, but I’m still an avocad-hoe. I love them. I think we should trade in our old apples a day, because if you really want food that keeps the doctor away; this is it.

You can read up on the benefits of avocado anywhere. I’m just here to share my recipe for fresh guacamole.

As I was whipping this up, it occurred to me that lots of people are still buying that pre-made stuff from the local stores, and while some are good; others are crap.

Maybe it seems intimidating, or appears to be too much work. It’s not. At all.

I did this in 3 minutes flat. It will be the star of my crunchy chicken taco show tonight.

It requires a few ingredients in addition to 2 ripe avocados. I almost always have some over ripe ones in my kitchen because hard as I try to purchase them in stages and consume them before they go bad, it does not often happen. I throw too many out, and they are a little costly in Michigan.

These were the center of my meal planning this morning. Well, these, a juicy tomato, some prepped up chicken, a pack of shells in the pantry and way too much cheese in the deli drawer of my fridge.

Watch how easy this is. Then taste the difference between a fresh batch and that container of preservatives you get in the store.

What You Need:

2 soft avocados

1 Tbsp minced garlic

1/2 Tbsp lime juice, fresh or bottled

5 turns of ground sea salt

5 turns fresh cracked pepper

1 dash of cumin

What You Do:

Cut the avocados in half lengthwise.

Turn each half to loosen the pit.

Remove the pit by either scooping it or smacking it with the sharp edge of a knife, then turn the knife to pull it out.

Scoop out the soft green fruit.

I happen to have a cute little tool that handles all 3 processes.

I got this one from one of those school fundraiser catalogs, but if I were looking for one, I’d look at Williams-Sonoma or Pampered Chef to find it.

Place the avocado in a glass bowl and add the other ingredients.

Mash it to your liking and serve with chips, on tacos or any of your fave Tex-Mex dishes. If I have any leftovers, I’ll be enjoying it on toast with a poached egg.

Mine will be in the refrigerator for a couple hours incorporating, and I am having a tough time not dipping, but I’m a dedicated intermittent faster, so I must control myself until 2PM.

It’s taking all the will power I possess, as my yoga practice today was WORK.

Anytime you burn 413 calories on the mat, you know you rocked it. For the record, this is a combo of my asana, pranayama and meditation. Mondays are made for mass action and manifestation. I use my time on the mat to work up abundance and good energy for the week. You should try it!!

I’ll see you all tomorrow for a new Tea Tag Chat.

Go get some ripe avocados for your Taco Tuesday if you feel so inclined.

I’ll enjoy these on this Monday!! Yeah. I couldn’t resist coming back to show it on my 2PM taco lunch. A beautiful way to break the fast today!!!

Some tacos with your guacamole, Chelle??

Mmmmhmmm…

I don’t play!!

Let me know what ya think!!

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Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.