Foods I am currently obsessed with:
Sweet potatoes. Cubed and oven roasted with a drizzle of olive oil, I could probably eat these every day.
Black beans. The perfect food. It’s a vegetable! It’s a protein! I wish I had more uses for them.
Brownies. I’m on the hunt for my favorite homemade version (because the box is both amazing and not-so-healthy). Eat them warm with a drizzle of caramel or put them in the freezer and eat them ice cold. There are so many ways to enjoy brownies.
Avocados. Soft and slightly green, I will often just cube them up, coat them with lime juice and eat them with pita chips. When faced with bringing something to share at a baby shower last week, the choice was obvious. Guacamole.
They’re lucky I showed up at all with a bowl of this in my car.
If you prefer something chunkier, my pico de gallo with avocado has similar flavors with a more rustic appearance (read: less precise chopping and no smashing).
Great idea: make sweet potato black bean tacos with guacamole and have brownies for dessert. I’m coming over.
- 5 Haas avocados
- 1-2 jalapeno peppers, seeded and finely chopped
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped onion
- 1 tablespoon finely minced garlic
- 1/4 cup fresh lime juice (from 1 to 2 limes)
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 to 1 cup finely diced tomato
Peel and pit the avocados. Place them in a medium bowl and mash to a coarse consistency with a fork. Stir in the remaining ingredients except the tomatoes. Taste and adjust the salt or lime juice to suit your taste. Gently stir in the tomatoes. Serve at room temperature.
Adapted from The Joy of Cooking