Perfect Guacamole

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One of my all time favorite lunches! Yep you heard it, I sometimes make guacamole as my main dish for lunch. I will also make it in the morning, for an afternoon snack, late night snack, side with dinner… You get the picture.

Having ready to eat avocados in our home is a must! You can make guac in many different ways and some of them are are not so good. I can tell you from experience it’s a bad day when things go south. But, thankfully, I’ve mastered a guac recipe that I’m excited to share with the world. It’s simple, yet perfect!

Ingredients

2 ripe organic avocados

one half of a lime (lemon will do as well)

1-2 cloves of minced garlic (3 if small)

about seven cherry tomatoes

salt to taste (I use aproximately 2-3 tsp of Himalayan pink salt)

How to 

To start, peel avocados rather than cut, this way you don’t lose some of the greener part of the avocado that is sometimes hard to get when you scoop with a spoon. The greenest part of the avocado has the most antioxidants, let’s make sure to eat it!

Once avocados are peeled and placed in bowl- mash, mash, mash. Once mashed add lime, garlic, tomatoes, and salt.

Scoop with favorite chips and enjoy!

prep time: 5 minutes 

Enjoyers: 2-4 

Slower Cooker Spaghetti Sauce

I have to admit, I used to be a canned pasta sauce person. It’s easy and relatively cheap. It wasn’t until I started trying to eat less sugar and oil that I started making my own. I’ve definitely had a few trial and errors. Shout out to my husband for roughing it through too sweet and then too spicy pasta….but we are now in the clear! image Once you taste this slower cooked sauce you’ll become a believer as well. It’s easy and only takes few minutes of prep. And after an hour of warming in the crock pot your house will smell like an Italian restaurant. Look at that…pasta perfection! image

Ingredients

  • 1 24 oz of canned strained tomatoes
  • 1 Tbs coconut sugar (or more if you like your sauce sweet. I prefer the dominant spices to be salt and garlic)
  • 1 Tbs oregano
  • 1 Tbs basil
  • 2 bay leaves
  • 1 Tbs salt
  • 3-5 cloves of garlic minced (depending on your love for garlic)
  • 1/4 Tbs sea kelp delight (for nutrition)
  • (A splash of red wine if you’re so inclined)

How to

Place canned strained tomato sauce and all spices in crock pot. Stir and cover. Turn crock pot to low and let cook for two hours, stirring occasionally. You’re yummy spaghetti sauce is now ready to top your favorite noodles. Just remove bay leaves and serve. Enjoy!

Prep time: 5 minutes 

Cook time: 2 hours 

Enjoyers: 4 

Warm Quinoa and Veggies

Quinoa is one of my all time favorite foods. I love it, I mean, I really love it!  Quinoa is fast, filling, and super yummy! Quinoa is also a complete protein, meaning it contains all 20 amino acids found in animal meats. Since I don’t eat a lot of meat, quinoa helps me get adequate protein in my diet. This recipe is simple, it’s basically a bowl of a few of my favorite foods. I’ve sent my husband to work with this dish countless times. It’s still great after being reheated.

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Ingredients

2 cups of rinsed uncooked quinoa (any color)

1 Tbsp coconut oil

1 cup broccoli cut

1 cup zucchini cut

1 cup greens (spinach, kale or both)

1-2 clove’s of garlic

Salt and pepper to taste

Instructions 

In a large sauce pan cook quinoa according to package directions. Once cooked add coconut oil to warm quinoa and stir until oil is completely melted. The coconut oil gives the quinoa a soft texture, I almost never serve quinoa without it.

Once quinoa is cooked and has been graced with coconut oil, mix in all chopped veggies and garlic. Let sit over low heat stirring frequently for 5-10 minutes until veggies are softened. Your beautiful quinoa is ready to be served. Add salt, pepper, and enjoy!

Prep time: 25 minutes 

Serves: 4