Simple Guacamole

Avocado: a delicious healthy fat that tastes good on top of or mixed into anything. Seriously. There are avocado brownies, avocado toasts, avocado ice cream, fried avocados, stuffed avocados, the list goes on. Avocados are everywhere! But one of my favorite ways to eat those delicious, fatty, green guys remains the classic guacamole. Perfect for topping salads, sandwiches, tacos, dipping, or eating with a spoon. I mean…what? Guacamole can get really fancy; you can go spicy, sweet, and with all sorts of mix-ins, but this “recipe” (I feel bad even calling it that!) is one of my favorite ways to make a flavorful yet simple guac that will go good with anything. It’s quick to make, with minimal chopping, and loved by my whole family. In fact, I left my toddler with a bowl of it in her near vicinity, and when I came back into the kitchen, she had climbed up on a chair and was licking guacamole off her hand, saying, “mmm that’s good ‘cado!” I couldn’t even be mad because it was so cute, and I was glad she was getting her healthy fats in! Anyways, let’s get to this super simple recipe that can transform any meal!

My guacamole thief 🙂 

Serves 4-5. Definitely double this recipe if you’ll be feeding a big crowd.

Ingredients:

• 2 ripe avocados
• Juice of one lime (I use this juicer to get out every last drop!)
• 1 tsp salt
• 2 tsp finely chopped cilantro
• 1/2 tsp of garlic powder
• 1/4 finely chopped red onion
• Other possible mix-ins
  • diced tomato
  • fresh garlic (just a little!)
  • fresh or pickled jalapenos
  • a splash of your favorite salsa
  • charred corn
• Chips to dip
  • Plantain chips (my favorite!)
  • Gluten free sweet potato crackers
  • Veggie chips

Directions:

• In a small mixing bowl, combine the flesh of the avocado and lime juice
• Mash until semi-smooth
• Add remaining ingredients
• Stir until combined
• Dip, spread, or spoon (not just me, right?) away!
• Store leftovers, covered, in fridge. It will turn a little brown due to oxidizing, but just give it a stir and it will be fine!

And that’s it! Easy, huh? Adding a little guacamole will seriously transform your dinner. Boring chicken breast? Top with guacamole and you have “Fiesta Chicken”! Boring salad? Nope. Add guacamole and it’s “Taco Salad”! You get the point 😉

For more delicious dips, check out my Classic Garlic Hummus, Dairy free Garlic Herb Ranch, and Spicy Garlic Salsa. For some simple dinner ideas that would go perfectly with this guac, check out my One Pan Chicken and Shrimp Fajitas, Salmon Burgers, or Spicy Garlic Chicken Nachos. These are all good ideas for any March Madness parties you may be throwing, too! I know you’ll find something easy to make that the whole family finds easy to eat. Add a little guacamole, and it’s a party! Party on…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me to keep my pantry stocked! Thank you for supporting A Pinch of Crazy!

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BBQ Chicken, Bacon, Ranch Potatoes

Indulgent Flavors with a Healthy Twist

If you have been reading along with me (either this post or this post), then you know that I love BBQ sauce! I pretty much have to since I was born and raised in Texas, and because of that, baked or grilled BBQ chicken is a staple. A delicious staple. And even more delicious when you combine sweet and tangy BBQ chicken with crispy, salty bacon and cool, creamy ranch. Did I mention it was all dairy free and refined sugar free? Oh, and made in one pan, then stuffed inside a hot baked potato for minimal mess?! It just gets better and better! Flavors so delicious and indulgent, you wouldn’t know it was paleo and Whole30 compliant. Let’s get to the recipe, shall we?

BBQ Chicken, Bacon, Ranch Potatoes

Serves 4

Ingredients:

• 4 large russet or sweet potatoes
• 2 lbs of chicken (if you have leftover meat from my Roasted Chicken with Carrots this would be the perfect use for it!)
• 3/4 cup of compliant BBQ sauce (here is mine, and here is my favorite store bought brand)
• 4 slices of compliant bacon
• 1/2 of a red onion, thinly sliced
• Six to eight mushrooms, sliced
• Ranch dressing (here is mine , and here is my favorite store bought brand)
• 2 cloves of garlic, minced
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 2 tbsp of avocado oil
• Optional toppings:
• • sliced avocado
• • chopped scallions
• • an extra drizzle of BBQ sauce

Directions:

• Preheat oven to 425 F
• Pierce potatoes several times with a fork
• Place in oven to bake for about 45-60 minutes, until easily pierced with a fork
• Meanwhile, season the chicken with salt and pepper (skip the next few steps if using leftover chicken meat)
• Cook the chicken in avocado oil in a large pan, over medium-low heat
• Once cooked through, shred or cube the chicken
• Set aside
• In the same pan, cook bacon until desired crispness
• Set aside on paper towels to drain
• Crumble bacon once cooled
• In the same pan, place the sliced onions and mushrooms, season with remaining salt and pepper
• Cover and cook over low heat until desired tenderness
• Place cubed or shredded chicken back into the pan with the vegetables
• Cover with BBQ sauce, stirring to make sure it’s evenly distributed, and cook until warm
• By now, the potatoes should be done
• Slice them open and fill with BBQ chicken/veggie mixture
• Top with crumbled bacon, a generous helping of ranch, and any other desired toppings
• Leftovers will keep, covered, in the refrigerator for up to a week

For more potato recipes, check out my Taco Stuffed Potatoes with Avocado Chipotle Ranch, Oven Baked Fries, Creamy Whole30 Mashed Potatoes, Mustard Potato Salad, and Roasted Potatoes.

I hope you enjoy this cozy and comforting, healthy, minimal-mess meal! It’s a win-win; happy family with satisfied taste buds and full bellies, and less time cleaning up after dinner! Get out of the kitchen and go relax…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Chicken Salad Stuffed Avocados

This post contains an affiliate link for Primal Kitchen’s Mayo. If you purchase using the link, it does not cost you anything extra, I will just receive a small commission. 

The Best Things in Life are Green

I think we can all agree that avocados are delicious and amazing. My husband used to not like avocados or guacamole! I know what you’re thinking…how could things work out between us?! I was convinced I had to change his mind. I did 😉 Now, he eats plain avocados as a side, or on a salad, and gets so excited when I make guacamole. He has especially taken a liking to my Chicken Salad Stuffed Avocados. The funny thing is, he also used to not like chicken salad. Hmm…now I just have to convince him to like mushrooms.

If you read my Roasted Chicken with Carrots recipe then you will know I roast a whole chicken often. Since we are a small family of three, we always have plentiful leftovers from a whole chicken. One of my favorite dishes to make with the leftover meat is chicken salad; it’s so simple, and if you already have chicken on hand you don’t have to turn on the oven! If you use a great Whole30 approved mayonnaise like my Lemon Garlic Aioli or this one from Primal Kitchen (which is delicious and currently on sale!), it is full of healthy fats. Healthy fats are necessary for brain development in babies and children, and can actually aide in weight loss and reduce risk of heart disease in adults. So, basically, chicken salad combined with avocados…fatty, super delicious, heart disease reducing, brain healthy meal!

Chicken Salad Stuffed Avocados

Serves 6-8.

Ingredients:

• 3 cups of shredded chicken
• 1/2 cup of mayonnaise
• 1/4 cup of yellow mustard
• 1 tbsp Dijon mustard
• 1/2 tsp apple cider vinegar
• 3 celery stalks, diced
• 1/2 red onion, diced
• 1 small tomato, diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 2 tsp dill weed
• Avocados (1/2 an avocado for each person eating)
• Optional balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 cup raw honey

Directions:

• Combine all ingredients in a bowl
• Let chill for at least one hour
• If making balsamic glaze, combine ingredients on stove and let simmer until it is reduced by half
• Cut avocados in half and remove seed
• Using a spoon, scoop out a little bit of avocado where the seed was to create a little “bowl”
• Scoop the avocado half out of the skin using a spoon
• Serve chicken salad inside the avocado “bowl”
• Drizzle with balsamic glaze if desired *highly recommend*
• Store leftovers covered in fridge for a week

If you have someone in your life who is either a chicken salad or an avocado hater, first of all, you don’t need that negativity in your life, but second of all, make them this and see if it can change their mind! Eat your healthy fats…and enjoy your pinch of crazy!