Do you ever wonder what happens when the doctor gets sick? I mean, who takes care of the patients? Well, don’t worry because this doctor’s only ailment is a treatable case of Spring Fever. I will get my tropical cure soon enough, but in the meantime I am treating myself with my husband’s tried-and-true recipe for homemade guacamole.
Guacamole is a new love for me, though, because neither one of my parents have learned to love it… yet. I wouldn’t touch the stuff until I had been married for at least five years and it was another year or two before I really learned to love it. Now, though, I crave the stuff, especially since I know it is packed with good-for-you vitamins and nutrients. The fresher the better, and this recipe is divine with chunks of onion, cilantro, garlic, and tomato, and a healthy squeeze of fresh lime juice. I recommend avocado regularly for my youngest patients when they are just being introduced to solid foods. Maybe if my mom had fed me avocados when I was a baby…
This week my sister, who is also my nurse practitioner, sidekick, compadre, partner-in-crime, etc., has abandoned me for a conference in the Lonestar State, so I have yet another reason to have Tex-Mex food on the brain. So here you go. Stop by the grocery as soon as you can and pick up the necessary ingredients. You’ll decide to eat this for dinner just like I did. And decide to save the taco fixings for tomorrow night because your tummy is so full of avocado-y goodness!
3 avocados, peeled and pitted Juice of 1 lime 1/2 teaspoon salt 1 pinch ground cayenne pepper 1/2 cup red onion, diced 3 tablespoons cilantro, chopped 2 Roma tomatoes, diced 1 teaspoon minced garlic
In a medium bowl, mash avocados with a fork (we like to leave ours a little lumpy). Stir in remaining ingredients. Refrigerate for 1 hour before serving. Serve with crispy tortilla chips (my favorite are Xochitl).