So… I’m a bit behind this week. Like WAY behind. In life, in blogging, and in exercising. Especially in exercising. I’m chucking a little as I type this (because I always talk about exercising more but can’t ever seem to find the time to do it), but it is no laughing matter. I NEED to get to the gym. Pronto. ASAP. Undah leh. I’m not saying that I need to go just to use the elliptical for 2 hours, glistening in sweat while shedding some serious calories in my two-piece color coordinated outfit to lose weight for the upcoming summer months (although that is a bonus). I’m saying I need to go, because I need to go. I need the strength. I need to be strong or my body is in pain. I’m probably making this sound worse than it is, like I live with unbearable pain everyday – I certainly don’t have unbearable pain. Just a lot of wear and tear from all the 5 am weight lifting sessions, running until I pass out and diving my body onto hardwood floor day, after day, after day. To do the math:
14 years of volleyball + countless strength and conditioning = one tired body.
I’ve really come to learn my symptoms over the years, to know the difference between when something hurts and when something really hurts. And the solution always comes back to the same thing: strength. I need strong muscles to hold everything in place so that I can live pain-free. Otherwise I sound like a Rice Krispie treat – I “snap, crackle and pop” all over!
So this weekend, I had time to “reset” myself from my old lazy ways, and I emerge with a new motivation to get that strength back! Who knows how long it will last, but I know my fitness typically takes a dive in the Winter when it’s dark and too cold to drive to the gym (yes, there is a temperature minimum for driving to the gym… it’s like a law or something). So, when Spring and Summer arrive, I’m magically in the spirit to be active again! Funny how sunlight and temperature regulates my fitness level. Anyone else?
There are so many fun food holiday’s coming up in the next few months and one of my favorite’s to celebrate is Cinco De Mayo. I’ve always enjoyed this holiday because I’ve had so great memories of celebrating with friends and family. Apparently, I’ve also enjoyed this holiday because I’ve had so many memories I didn’t remember celebrating with friends and family :). Ahh, to be young again!
This post is dedicated to my #1, favorite Mexican condiment of all time; Guacamole. And sour cream. And cheese, oh yea, I love me some cheese. But Guacamole is definitely #1. After beer, which is #1 before the other #1. Beer can be considered a condiment, right?
Ok, glad we all agree on that.
I’ve made this recipe as simple as can be so that you can make it perfect every time and leave room for customization. Add in grilled corn, add in bacon, add in pineapple, goat cheese, bell peppers, mangoes, – whatever your heart desires! I really enjoy that this dish is a classic compliment to all mexican food. It’s so original, hence it’s name: Original Homemade Guacamole. It’s just got that original flair to it, ya know? When I think of a big bowl of good ol’ guac, I think of this recipe. Sometime’s you gotta go back to your basics. If it ain’t broke, don’t fix it. Ya heard me?
Let’s get started!
To make this original recipe for homemade guacamole, you’ll need: avocados, onion (red or white is fine), tomato, garlic, jalapeño, cilantro, lime, salt and pepper. This recipe will make about 2 cups of guacamole, enough for 1 serving (KIDDING -but if you put your mind to it, I’m sure you could do it). But you can always make more if you’re serving a big crowd!
In a bowl, place two avocados pitted and checkerboard diced, 1/2 of a medium onion finely diced, 1 tomato roughly diced, 2 cloves of garlic finely minced, roughly 1 TBS of minced jalapeño, 2 TBS chopped cilantro, juice from 1/2 a lime, 1 tsp of salt and 1 tsp of pepper.
And now, for the hardest, most strenuous cooking technique of all time.
Mash it all together.
Hah! I bet it was a good mini bicep workout for you. Who knew you could burn calories by making guac. I did peeps, I gotcha covered.
This is such a stellar, simple recipe and it’s incredibly versatile. Eat it on it’s own with corn tortilla chips (I often eat my guac like Samantha did in the first Sex and the City movie…grabbing huge scoops on a tiny chip and shoving the dang thing into my mouth). Serve it with tacos, quesadillas, flautas, nachos (ohhh yea), burritos, queso, any and all Mexican food.
How bout NOW?
- 2 Ripe Avocados, pitted and diced like a checkerboard
- 1/2 Onion, medium-sized, finely diced
- 1 Tomato, chopped
- 2 Garlic cloves, peeled and finely minced
- 1 TBS Jalapeño, finely minced with seeds and stems removed*
- 2 TBS Cilantro, roughly chopped
- 1/2 Lime, juiced
- 1 tsp Salt
- 1 tsp Pepper
- In a bowl, place two avocados pitted and checkerboard diced, 1/2 of a medium onion finely diced, 1 tomato roughly diced, 2 cloves of garlic finely minced, roughly 1 TBS of minced jalapeño, 2 TBS chopped cilantro, juice from 1/2 a lime, 1 tsp of salt and 1 tsp of pepper.
- Mash together all the ingredients, making sure to break down the avocado.
- Once everything has been well combined, serve it up with chips, or along side your favorite Mexican meal!
- *If you want more heat, keep the seeds and stems of the jalapeño when mincing
- Storing: Make guacamole ahead of time and keep it fresh in the fridge by spooning it into a tupperware container. Placing saran wrap on top of the guacamole, covering the entire surface from air or exposure, then cover with the tupperware lid. This should help prevent the oxidizing of the avocados. Eat within 2-3 days.