I don’t know about you, but Mexican food is a staple here at our house. Any time we’re having something like tacos, enchiladas, or fajitas, there is ALWAYS guacamole to go with it. For the longest time, I was one of those people at the grocery store buying the little tiny container of guacamole for $3.99. Not only was it rather expensive, it didn’t taste that great. This home-made Loaded Guacamole tastes way better!
Once I discovered how easy it was to make this Loaded Guacamole at home, there was no more buying that mediocre stuff at the store. Not to mention, when you’re making something at home, you know exactly what’s going into it. The Loaded Guacamole has nothing but fresh ingredients along with some simple spices that you can easily find, making it Clean-Eating friendly!
To get my 6-year-old fella to eat more veggies, I’ve come to notice that if he is there helping me prepare what we’re eating, he is much more apt to try and LIKE it! He was also pretty excited to help use the Ninja Food processor that he and his daddy got me for Christmas. So I got him chopping away – he helped chop and prepare almost everything that went into the food processor – the avocados, garlic, onion, lime juice, chilies, spices and tomatoes.
Harrison got a little excited with the food processor, and we ended up with a creamier guacamole – which is great. I also really love a chunky guacamole, where you have bits and pieces of onion, avocado, garlic and tomato. To make a chunky guacamole, simply pulse your food processor (or blender) just a few times – it will incorporate and break everything up, but still remain chunky. We ended up just chopping the tomatoes by hand, and stirring those in at the end, rather than pureeing them with the rest of the ingredients. It gives it a nice pop of color intermixed with the green. Perfect for Cinco de Mayo!
Here is how this fantastically fresh, easy and clean-eating friendly dip comes together:
- 2 ripe avocados
- 1 medium yellow onion, peeled and roughly chopped
- 3 cloves of garlic, roughly chopped
- the juice of one lime
- ½ c. chopped, fire roasted chili pepper (fresh or canned)
- ½ tsp. garlic salt
- ½ tsp. cumin
- ½ tsp. cayenne pepper
- 2 medium roma tomatoes, chopped
- In a food processor or blender, add the avocados, onion, garlic, lime juice, chili's, and spices. Pulse for a few times to chop and incorporate all the ingredients, leaving a chunky guacamole. (For a creamier guacamole, puree for a few seconds longer.)
- Lastly, pour the guacamole into a bowl, and stir in the chopped tomatoes.
- Serve with tortilla chips and fresh vegetables.
*If you’re rather strict on clean eating, you can fire-roast your own chili pepper at home, simply by roasting over an open burner until the skin blackens. Once cool, peel off the blackened skin, and you’ll have a deliciously roasted chili pepper.
**If you don’t have fresh chili peppers readily available in your produce section, you can find canned chopped chili’s in Mexican food section of the supermarket, near the salsa.
This post is the third of four post that is a part of the 2014 Clean Eating Challenge. Me and other fantastic food bloggers will be bringing you some great Clean-Eating friendly posts, and hopefully some additional ideas to help you eat cleaner, and fresher in the future!