Grandmas San Antonio Guacamole

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My grandma grew up in San Antonio Texas. While she did not spend her entire life in Texas, you could not take the Texas out of her. I never got to meet her, but this is a recipe my mom passed down to me long before everyone was on the avocado craze. My mom and I will judge a restaurant by how well their guacamole is. There IS a difference!

This recipe is classic and easy. I guarantee you will never want to buy another tub of the store bought stuff ever again.

Mini bowls are the best way to serve guacamole! Come on how cute!

Ingredients:

  • 3 avocados
  • 1 teaspoon freshly squeezed lemon juice
  • your goto hot sauce
  • sea salt

San Antonio Guacamole

  1. Slice the avocado in half . Pul out the core and discard.
  2. Scoop out the green avocado into a bowl. Discard the black outer skins.
  3. Add one teaspoon of freshly squeezed lemon juice and a pinch of salt.
  4. Using a potatoes masher (yes you read that right) mash the mixture until combined. I usually do a taste test and will continue to add salt and lemon juice until its just right. Remember you can always add, but you can never take away.
  5. Serve in a bowl immediately. If you have any leftovers you will want to eat within 4 days. Since this is fresh you will see the top layer of guacamole oxidize. You can still eat it, but may want to mix it up first.

From this classic recipe you can add your own twist on it. Mix in some diced tomatoes or jalapenos. Maybe some fresh cilantro. I’ve even seen some restaurants in Scottsdale add pomegranate seeds for a sweet taste and a bold pop of color.

If your entertaining safe and social distanced through the pandemic, these Terracotta Pinch Bowls work wonderful to give everyone their own bowl of guacamole. Even when he pandemic is over, no one wants to share their guacamole!

Guacamole is always a must. Hope you enjoyed this recipe. Until next time!

-J. Marie

Sweet and Spicy Chicken Quinoa Bowls

Currently my days are spent working from home and sheltering in place. I am trying to minimize the trips to the grocery store, so I am being more creative in the kitchen with everything I currently have on hand. This was a complete science experiment that turned out awesome!

I was inspired to create a Chipotle style rice bowl, but without your usual southwest ingredients, lime, or even many fresh veggies on hand. Its a little sweet and a little spicy. I hope everyone is staying in and spending their time cooking during the pandemic and I challenge you to create your own recipe experiment.

Stay safe, stay healthy, and cook something good!

-J.Marie

Ingredients:

  • 1 lb of chicken tenders
  • olive oil
  • salt
  • pepper
  • paprika
  • basil
  • oregano
  • honey
  • Chili seasoning packet
  • garlic powder
  • 1 cut up onion
  • quinoa or rice
  • romaine lettuce
  1. Heat you cast iron skillet on Medium and add a teaspoon of olive oil
  2. While your skillet is heating up season your chicken generously with chili seasoning, salt, pepper, basil, oregano, paprika and garlic powder.
  3. Place the seasoned chicken into the pan. Stir occasionally to make sure all sides are cooked.
  4. Midway through cooking drizzle a small amount of honey over top to add a bit of sweetness.
  5. When the chicken is thoroughly cooked, add the cut up onions. Place a lid over top and reduce heat for 15 minutes or until onions are sweating.
  6. Add quinoa and shredded lettuce to a bowl.

Southwest Chicken Avocado Toast

I LOVE brunch. Its a big deal if you live in the KC area. With this recipe I was able to make filling tasty home brunch.

Ingredients:

  • Chicken Breast
  • cumin
  • Cayenne
  • Chipotle
  • oregano
  • salt
  • pepper
  • olive oil
  • 1 egg
  • avocado
  • cut green pepper
  • cut yellow onion
  • whole wheat bread
  1. Season your chicken breast with cumin, cayenne, chipotle, oregano, and salt and pepper.
  2. Grill chicken on an indoor grill (or outdoor if you have access) until done.
  3. Using two forks, shred the chicken.
  4. Add olive oil, peppers, onions to the pan and let simmer. Add eggs and stir until nicely scrambled.
  5. While the eggs are cooking place your whole wheat bread ontop of your indoor grill for nice grill lines.
  6. Take the toasted bread off the grill and add some avocado.
  7. Combine the chicken, eggs, veggies ontop of the toast and serve!

Fall Apple Chickpea Salad

Fall is my favorite time of year. I love it all : scarves, boots, coats, cider, apple picking and cider.

I created this salad while craving chickpeas and apples. Its crisp, crunchy and a little sweet. I dont know if anyone actually reads the long intro to recipies. I wont bore ya’ll. Here it is!

Ingredients:

  • Paprika
  • Olive Oil
  • Favorite Apple (i used honey crisp)
  • red onion
  • cucumber
  • Chickpeas
  • Panera “Bread Co” Fiji Apple Salad Dressing
  • Spring Mix
  • Walnuts or pecans
  • chia and flax (optional)

Instructions:

  1. Heat oven to 375. Drain chickpeas and spread out over a sheet pan. Drizzle olive oil and sprinkle paprika. Bake for 15 minutes
  2. Take spring mix and add to a plate
  3. Chop apples, cucumber, and red onion into small bits.
  4. sprinkle some nuts and chia/flax
  5. Take chickpeas out of the oven. Spoon out hot roasted chickpeas onto the salad.
  6. Top with Panera Fiji Apple Salad Dressing
  7. Enjoy

Going Vegetarian

Hi ya’ll. I’ve been experimenting with a vegetarin diet for the last few months, and now want to commit to it 100%. I’ve already noticed a difference in my weight, joint health, and energy and really want to take it to the next level to make my body the healthiest it possibly can be.

I did not grow up vegetarian. If you had told me years ago that I would eat a primarly plant based diet, I would of laughed and chowed down a whole hambuger in your face. I could not fathom where I would get my protien from and why I would want to give up the foods I enjoyed most.

The number one motivator for my new eating habits is my health. I’ve always been interested in diet and nutrition. What I found was this way of eating could be beneficial for heart health, automimmunity, and even to help control pre-diabetes.

I  did my own mini experiment for 2 weeks. This is what I found:

  1. Vegetables and fruit taste better!
  2. I’m not starving
  3. I wake up with no joint pain and have extra energy
  4. Best I have felt in a long long time
  5. Gym Recovery time isnt as bad

I will be chronicling my journy for anyone else who is interested or doesnt know where to start. I’m still trying to find my goto recipies, resturants I can enjoy, and how to eat for exercise recovery.

Stay Tuned

-J.Marie

4 Tips for Healthy Travels

January is often the month when everyone becomes focused on health. One of my biggest challanges has been learning healthier way to travels. If your on the road a few times a month for work or pleasure check out my tips below to ensure you clothes still fit by the time you return.


1. BYOWB (Bring you own water Bottle)

Drinking water en route to your destination will keep you away from fancy coffees, mixed drinks, and soda both in the airport and on the plane. There are so many cute styles that will fit in your purse. Just remember to keep it emty until you pass through security.

2. Cut it In Half

One of the best parts about travel is trying new food.  To balance health and travel try cutting your meals in half. This means Clam Chowder in Boston,  Ciopinno in San Fransisco, and Shrimp Au Gratin with a view of the gulf in Mobile.

20171208_125913[11]
My first poke bowl somewhere near Burbank CA

3. Two Drink Limit per Week

This is epecially true for  frequent business travlers. Instead of grabbing a generic  beer or wine at every dinner, try and limit your drinks to something extra special. Maybe this is a fancy meal to pair it with or discovering a local brewery/winery.  Find yourself in upstate New York, go find a winery with ice wine. Maybe your in New York City and going to have a damn good Manhatten in Manhatten!

4. Grocery Shop

If time allows, grocery shopping for snacks and small meals will keep you full without calorie rich food of resturants. My gotos usually include precut veggies fruit and pre-made salads lunches.  This helps to keep me from feeling extra bloated on the road.

Heres to happy healthy travels this year!

Hugs

-J.Marie