“Processed foods not only extend the shelf life, but they extend the waistline as well.”
– Karen Sessions
Ingredients for Guacamole
3 to 6 avocados, ripe
1/2 small onion, finely chopped
2-4 roma tomatoes, diced
3-5 tbsp fresh cilantro, finely chopped
1-3 jalapeño peppers (remove seeds), diced (optional)
1-2 limes, juiced
sea salt and freshly ground pepper, to taste
Serving: 4 servings
Instructions for Guacamole
- Use fresh avocados and avoid store bought avocado prepackaged options. Slice the avocados and remove the pits (place them in another bowl).
- Mash the avocados with a fork until chunky. Add in the other ingredients and mix well.
- In order to keep the guacamole from turning brown keep an avocado pit in the guacamole mix covered and stored in the refrigerator until ready to serve to guest.
Ingredients for Tortilla Chips
12 ounce package corn tortillas
1 tbsp coconut oil
2 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1 tsp fresh sea salt, to taste
Serving: 10 servings
Instructions for Tortilla Chips
- Preheat oven to 350 degrees F (175 C).
- Cut each tortilla into 8 sliced wedges and place onto a cookie sheet. Avoid layering the tortillas on each other and keep one layer per cookie sheet.
- In a spray bottle, combine the warm coconut oil and lime juice and spray over tortillas.
- Mix the dry ingredients and sprinkle over the tortillas.
- Bake for roughly 7-minutes and rotate the cookie sheet in the oven. Bake for an additional 7-minutes or until nice and crisp to your liking. Serve with with fresh salsa, rice, beans, fish tacos or carne asada meat to guest.
- If you have any leftovers store in brown bag to keep fresh and remove any extra oil.
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Medical Disclaimer: You should also see your doctor and/or nutritionist if you think you may be deficient in specific nutritional vitamins. They can help determine what’s causing your symptoms and, if needed, recommend ways to balance your daily vitamin intake.