Homemade Guacamole

This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.



  • 2 cups mashed ripe avocado (approx. 2 large)

  • ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

  • ½ cup chopped onion, (approx. ¾ medium)

  • ¼ cup fresh lime juice (approx. 2 limes)

  • ¼ cup fresh cilantro, finely chopped

  • 2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

  • 1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

  • 1 Tbsp. extra-virgin olive oil

  • ½ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper


  1. Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

  2. Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

Recipe Notes

  • The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!

  • Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).

Bell Pepper Nachos!

Wife made husband approved



  • ¼ medium onion chopped
  • 8 oz raw 93% lean ground turkey
  • 1 tsp. Taco Seasoning Blend
  • ¼ cup water
  • 1 medium orange bell pepper cut into 1-inch wide slices
  • ¼ cup shredded sharp cheddar cheese
  • 1 medium jalapeño seeds and veins removed, sliced (optional)
  • ½ cup pico de gallo or salsa



  1. Cook ground turkey (I used a crock pot and cooked on low for 6 hours and added my taco seasoning)
  2. Preheat oven to 375° F.
  3. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
  4. Bake for 5 to 8 minutes, or until cheese melts.
  5. Divide pepper mixture evenly between two serving plates. 
  6. Pick your choice of toppings!

Healthy tip: replace sour cream with plain Greek yogurt