Guacamole

Do you or some of your family like guacamole? Then try out this tried and tasty recipe!

3 Avocados

1 Tbl. Fresh Lime Juice

1/2 Jalapeño minced

1 clove of Garlic minced

1/2 Onion minced

2 Roma tomatoes seeded and chopped

1 Tbl. Cilantro chopped

1/2 tsp. Salt

1/4 tsp. Cayenne

1/2 tsp. Cumin 

Salt and Pepper to taste

Mash avocado with potato masher till smooth but with some chunks. Soak in lime juice.

Drain but save lime juice for later use. 

Add rest of ingredients then add salt, cayenne, and cumin. 

Cover and let sit on counter for 1 hour then add salt and pepper and more lime to taste. 

Cover and place in fridge for 30 minutes before serving.

Mango Avocado Salsa

This Salsa recipe was a big hit at a bridal shower this last month so I thought everyone would enjoy adding this one to they're recipe book.

1 Mango diced (make sure it's ripe)

1 Avocado diced

4 med. Tomatoes diced

1 Jalapeño minced

1/2 c.  Cilantro chopped

3 Garlic cloves minced

1 tsp. salt

2 Tbl. Lime juice

1/4 c. Red Onion chopped

3 Tbl. Olive oil

Stir together first 6 ingredients then add the rest. Cover and place in refrigerator for at least 1 hour  before serving.

Red Salsa Fresco

This is an all-time favorite in our house and many others have wanted the recipe, so I thought I'd post it for all to share! It's not hot but if you like to have a bit more kick just add an extra half to whole Jalapeño and more pepper.  

It's gluten free, dairy free, egg free, preservative free, but not taste free! Enjoy!

2 lg. Tomatoes, seeded and chopped

1/2 lg. Onion minced

1/2 tsp. Garlic minced (you can add more I've found 3 medium cloves does well)

1 Jalapeño, seeded and minced

1/4 cup Cilantro chopped

1-1/2 Tbl. Fresh Lime juice

Salt & Pepper to taste

Stir together. Cover and place in fridge for at least 1 hour before serving.

"Mounds" Candy Bars

We tried these out this last week and enjoyed them! They're gluten free, dairy free, and in a way sugar free as well! If you are on a diet or want to have healthier eating habits, yet still enjoy a dessert or two this would be one to put on the list.

Coconut mixture:

1 1/3 c. unsweetened coconut flakes

1/2 c. coconut oil (melt)

1/4 c. honey (heated) or agave

1 tsp. almond extract

36 almonds, left whole

In a 12 compartment muffin pan (preferably metal) and put 3 almonds in each compartment.

Melt the coconut oil and honey (or agave) over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.

Divide coconut mixture evenly over almonds in muffin tins. Place muffin pan in freezer on a flat surface and freeze until hard. (about 30 min.)

Chocolate mixture:

3/4 cocoa powder (not dutch cocoa)

scant 1/4 c. honey (heated) or agave

1 c. coconut oil (melt)

1 Tbl. vanilla extract

Combine ingredients in a small sauce pan, placing sauce pan over larger sauce pan with 1/2 c. water in it. Heat until everything is melted. Remove from heat and whisk briskly.

Remove frozen coconut mixture from freezer and divide chocolate mixture over it. (about 2 Tbl. per muffin tin)

Put back in freezer until hard (about 30 min.). When hard take a butter knife and slide down on one side of a muffin tin. Any leftovers can be put in back in freezer.