Does anyone else hate those effortlessly thin and perfectly toned girls that show up in the middle of your workout only to make you feel fat and totally discouraged? This girl came into the gym today and I envied her body, she hopped on the eliptical for 20 minutes without breaking a sweat and then left. Is that all it takes?! Meanwhile, I've been going at it for 40 minutes with 20 to go sweating buckets with my thighs full of chocolate, vodka and buffalo chicken bouncing all over the place. I'm convinced these girls starve themselves because while I do enjoy indulging, and aside from my compulsive baking, I generally eat pretty healthy, reasonably portioned meals but can pack on a pound like nobodies business.
I can't give up food because quite frankly IM HUNGRY! I miss the days when my metablolism was so fast that I couldn't even keep up with it. I could eat whatever I wanted in large quantities and still be too skinny. At the tender age of 22 I'm already suffering the lovely effects of a slower metabolism...this is crap. But don't think I'm going to stop baking up pieces of heaven that temporarily excuse being fat because let's face it, I will die of chocolate shock.
I suppose this story has little relevance to guacamole but it is something to feel less guilty about and I needed a little space to rant. Also, I love mexican food and dips so this makes me happy :) The guacamole is nice and fresh (I'm a sucker for guacamole...and most other dips for that matter) and I love the idea of baking your own tortilla chips. They're easy! Something I have learned with avacados is that when you are working with them, sometimes it is easier to handle them when you allow them to come to room temperature first.
Is anyone else as obsessed with Chipotle's Chips and Guac as me?! This is my homemade take on that :)
Adapted from foodnetwork.com
4 ripe Haas avocados
3 tablespoons freshly squeezed lime juice (1 lime)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
2 jalepenos, seeded and diced
1/2 cup fresh cilantro, chopped
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lime juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes, jalepenos, and cilantro. Mix well and taste for salt and pepper.
Homemade Baked Whole Wheat Tortillas with Seasalt and Lime
1 package whole wheat tortillas (or corn if you prefer)
1-3 tablespoons olive oil
1 lime for juice and zest
seasalt to taste
Preheat oven to 400F. Put about 2 tablespoons of olive oil in a small boil. Zest one lime and add to bowl. Brush each tortilla on both side with oil and lime mixture. Cut each tortilla into about 8 triangles (almost as you would with a pizza. Arrange evenly on a baking sheet. If you have a rack I recomend putting them on a baking rack to that they bake evenly. Sprinkle tortillas with salt. Bake about 15 minutes or until the chips are golden brown on the edges. Remove and squeeze fresh lime juice (from the lime you zested) onto the chips. Allow chips to cool about 5 minutes. (If you want extra crispy chips, turn the oven off when they brown and allow them to remain in the oven for a few minutes)