Healthy Snack: Gourmet Guacamole

Last weekend, a friend of mine and I went out to dinner for her birthday. We went to Barrio Queen in Scottsdale, AZ which is known for its small authentic gourmet tacos. The tacos were great, but what I really loved was their guacamole. It was fantastic!

Our server brought a cart filled with little boxes containing all types of ingredients from tomatoes to serrano chili peppers to our table. Then she created a fresh and delicious bowl of guacamole right in front of us. I remember thinking, "This isn't your average guacamole." The fact that it had cubed pieces of avocado and dried cranberries in it, really stood out. 

It didn't take long -- a couple bites, when I decided that I would make my own version of it at home. I love going to restaurants and finding something I really like and being inspired to make my own version.

The main difference in my version is the tortilla chips. The restaurant used yellow corn tortillas. In my version, I use organic blue corn tortilla chips. The starch content in blue corn is lower than that of yellow corn chips, which results in less of a blood sugar spike. Keeping your blood glucose levels as even as possible helps prevent weight gain. And I prefer organic corn because most corn products that are not labeled organic, are made from corn than has been genetically modified (GMOs), which I try to avoid when possible. 

Here is the recipe. Check it out! 

Ingredients:

2 ripe avocados

1 Roma tomato

2 tablespoons finely diced red onion

1/2 lime, juiced

3 tablespoons dried cranberries

3-4 shakes sea salt

3-4 shakes hot sauce*

Organic blue corn tortilla chips

Open the avocados and slice lengthwise and crosswise so that when you spoon it out, it comes out in small cubes. Add the tomatoes, onion, cranberries and salt. Mix well. Lastly add lime juice and hot sauce and toss lightly. Serve with tortilla chips. 

The guacamole makes about 4 servings. 

*Instead of hot sauce, you can use any type of fresh pepper. I didn't have any on hand when I put this together, so I used hot sauce instead. 

Enjoy! 

Today's Workout: Saturday, July 21

I had a great workout today, so I thought I'd share. I've recently changed my workout split from select body parts each day to total body workouts. I always encourage changing your workout routine entirely, at least every 4-6 weeks. Otherwise, your body adjusts to the work load and it will no longer be challenging, which slows results. 


Here's what I did today:


20 min cardio: speed intervals on the StairMaster
Pull-ups
*one minute sprint on treadmill*
One arm dumbbell rows
*one minute sprint on treadmill*
Bench knee-ups (abs)
*one minute sprint on treadmill*
Straight-legged deadlifts
*one minute sprint on treadmill*
Front squats with overhead press
*one minute sprint on treadmill*
Step-ups with dumbbell curl
*one minute sprint on treadmill*
Swiss ball crunches
*one minute sprint on treadmill*
One-legged elevated lunges
*one minute sprint on treadmill*
Roman chair knee-ups (abs)

Then I followed up with total body stretching and a little yoga.

When I got home I made a pina colada protein shake inspired by a recipe I saw in the August 2012 Oxygen Magazine. I used almond milk, fresh pineapple, shredded coconut, vanilla protein powder and ice.

Have a great weekend!

Salad Prep Made Easy

Salads are one of the healthiest meals you can have. If you've been following me, you've probably seen me mention that I love them, a time or two -- or gazillion. It's true, I'm a huge fan of a bowl of greens loaded with veggies. But putting together a worthwhile mix takes time. And if you're short on time, like I often am, freshly making a salad, just doesn't always fit into the schedule. 

Each week I plan my meals ahead of time. If I have salad on the menu more than once, I find that prepping all the ingredients in advance helps save time and frustration. When I don't have everything prepped, the mere thought of freshly chopping lettuce, tomatoes, cucumbers, peppers, cabbage, etc., is enough to make me second guess my meal choice.

I put together a photo tutorial of how easy it is to prep all of your ingredients. Check it out.

And ...

There are a couple of things I'd like to mention. One, if you don't have a salad spinner, I strongly encourage you to buy one. They make all the difference when storing lettuce in a plastic zip lock bag. If there's too much water inside the bag, the lettuce will go bad very quickly. The salad spinner knocks off all the excess water -- and I mean, all. I'm still amazed my how much water comes of lettuce that looks fairly dry to me.

The second thing I'd like to mention, is you should buy a large plastic storage container if you don't have one already. I find that storing all the ingredients in one container is so much easier. In the past, I have used two or three containers because I didn't have just one large sized one, and almost always, I'd forget about one of those containers and end up skipping some ingredients.

If you like salads or are looking to incorporate more salads into your diet, take my advice and prep in advance. It make take a little time to chop everything, but you'll only have to do in once. As soon as everything is placed inside the storage container, you pop it in the fridge and you're done. Now, anytime you want a salad, all you have to do is get a bowl and put it together.