Best Guacamole

This guacamole is easy to make and a healthy addition to any meal! Delicious served with tortilla chips, tacos, chili or on burgers! 

I’ve been on a hunt for the perfect easy yet tasty guacamole recipe for a while now. With so many variations out there, it took a lot of experimenting, but I finally came up with a version that I love! This guacamole recipe got rave reviews from friends and family and was amazing served alongside tortilla chips, chili, on tacos, with chicken, fish and beef — yeah, we basically tried it with everything that we ate!

I love guacamole because it not only lends that creamy texture and burst of flavour, but avocados are also packed full of healthy fats, potassium and fibre! The tomatoes add that burst of colour and vitamin C, while the spices are a good source of antioxidants. Such a healthy and delicious way to add flavour to any dish!

Best Guacamole

Yield: Makes approximately 8 servings

Ingredients

  • 3 ripe avocados, halved, seeded and peeled
  • 1 lime, juiced (or more to taste)
  • Salt, to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 medium onion, finely diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • Small handful of cilantro or parsley, chopped
  • 1 clove garlic, minced

Instructions

  1. Place the avocado and lime juice in a large bowl.
  2. Add the salt, cumin, and cayenne and mash with a potato masher or fork.
  3. Next, fold in the onions, jalapeno, tomatoes, cilantro or parsley, and garlic.
  4. Let sit at room temperature for at least 1 hour and then serve.

Notes

Nutrients per serving (per 1/8th of the recipe, not including salt)

Servings: 8 • Calories: 71 • Fat: 6 g • Carbohydrates: 6g • Fibre: 3g • Protein: 1g • Sugar: 1g • Sodium: 5mg • Cholesterol: 0 mg

Adapted from The Food Network

Elysia, XOXO
Cajun Chicken Salad with Peanut Lime Dressing

This Cajun chicken salad makes a delicious balanced meal that’s packed full of flavour! The perfect prep-ahead lunch for on the go!

Let me just start by saying this chicken salad is pretty much my favourite chicken salad of all times. I could eat it every single day. It was actually originally inspired by my recent honeymoon to Banff. My husband and I were eating lunch at Earl’s one day on our trip and I decided to order the Chicken Salad with Peanut Lime Dressing…and boy was it good! So of course, I set out on a mission to re-create the salad at home. And low and behold, we have this masterpiece.

If you’re looking for the perfect salad to pack for lunch, this makes a great option that you can pack ahead of time. Just divide the ingredients between containers, bring along some dressing in a little container and you’re good to go! I even used mason jars one week for a pack-ahead lunch and put the dressing on the bottom of the jar, and then layered the beans, corn, avocado, feta, chicken and put the greens on top so they wouldn’t get soggy. Then just dump into a bowl and mix. BOOM… lunch is served!

If you’re a peanut butter lover like me, you will absolutely adore this dressing. And if you’re concerned that this is some wimpy salad made out of leaves that will leave you starving, fear not. That’s not my type of salad. This salad is hearty and packed full of fibre as well as protein and healthy fats, so it definitely provides that fullness factor. I hope you enjoy it as much as I do!

Cajun Chicken Salad with Peanut Lime Dressing

Yield: Makes 4 servings

Ingredients

  • 4 chicken breasts
  • 2 tbsp. homemade taco seasoning
  • 4 cups Spring mix
  • 4 cups chopped romaine lettuce
  • 1 cup corn kernels
  • 1 cup black beans
  • 4 tbsp. crumbled feta cheese
  • 1/2 avocado, diced
  • For peanut lime dressing:
  • 1/4 cup olive oil
  • 2 tbsp. natural peanut butter
  • 2 tsp. reduced sodium soya sauce
  • Juice of one lime
  • 1 tbsp. honey
  • 1-2 garlic cloves, minced

Instructions

  1. Preheat the oven to 375 degrees F. Place chicken on a baking sheet lined with parchment paper. Sprinkle taco seasoning equally on top of each of the chicken breasts, spreading it around so that the tops are fully covered. Bake chicken for 25-30 minutes or until cooked through.
  2. Meanwhile, divide the Spring mix, romaine lettuce, corn, black beans, feta cheese and avocado equally between four large bowls.
  3. In a small bowl, whisk together all ingredients for the peanut lime dressing.
  4. Slice the cooked chicken breasts and distribute equally between the four bowls. Drizzle desired amount of dressing on each serving and toss to combine.

Notes

Nutrients per serving:

Servings: 4• Calories: 411 • Fat: 24 g • Carbohydrates: 32 g • Fibre: 8g • Protein: 23g • Sugar: 9g • Sodium: 260 mg • Cholesterol: 39 mg

Recipe adapted from Budget Bytes

 

Elysia, XOXO
Tasty Taco Seasoning

This taco seasoning is very versatile and can be used to flavour up tacos, soups, or as a seasoning for meat or roasted vegetables! Make up a big batch and have it ready to go for a quick and easy meal!

I am in so LOVE with this taco seasoning! In our house, we use this seasoning mix at least 1-2 times per week…no joke! We generally make up a big batch of this mix and store it in a mason jar and it makes the process of whipping up tasty, yet flavourful meals SO much easier, especially on those busy weeknights. You can use it to sprinkle on meat for tacos (one of our favourite weekday meals!), in chili or soup, or as a seasoning on chicken or sweet potato fries! I swear I sprinkle this stuff on EVERYTHING….it’s really versatile!

I’ve never been a fan of the store-bought seasoning mixes because they’re always loaded with additives and additional sodium. Whereas if you make it yourself, you can control exactly what’s going into the mix! This recipe makes about half a cup of seasoning, so it should last you a little while. Use as little or as much as you’d like to flavour up your next meal!

Tasty Taco Seasoning

Yield: Makes approximately 1/2 cup of seasoning

Ingredients

  • 4 tbsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 6 tsp ground cumin
  • 1 tsp salt
  • 2 tsp ground black pepper

Instructions

  1. Combine all spices in a mason jar or airtight container and store for later use. Use for tacos, soups, chili, or as a seasoning on meats or roasted vegetables.

Recipe adapted from All Recipes

 

Elysia, XOXO
Blueberry Walnut Salad with Lemon Dressing

This blueberry salad is one of my ultimate favourites and a definite crowd-pleaser! So easy, refreshing and healthy!

With all this warmer weather this past week, I am seriously getting in the mood for all things spring and summer….including this super refreshing blueberry salad! With less than 10 ingredients, it literally takes less than 10 minutes to prepare. So simple, yet still so delicious. I served this salad up several weeks ago for some friends and it was a huge hit! It will definitely be going on repeat. Each mouthful is filled with juicy blueberries, crunchy walnuts and creamy feta all mixed in with a nice lemony flavour. Sounds delicious, right? And to top it off, it’s also packed full of nutrients! Antioxidants, healthy fats, vitamin K and potassium! You could even add some chicken or salmon to it to further increase the protein. This, my friends, is what health in a bowl looks like!

Blueberry Walnut Salad with Lemon Dressing

Yield: Makes 6 servings

Ingredients

  • For the Salad:
  • 6 cups arugula
  • 1 cup blueberries
  • 4 oz. crumbled feta cheese
  • 1/4 cup chopped walnuts
  • For the Dressing:
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • ¼ tsp. pepper

Instructions

  1. Combine salad ingredients in large bowl.
  2. Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.
  3. Toss salad with dressing and serve immediately.

Notes

Nutrients per serving (using only half the dressing): Servings: 6 • Calories: 161 • Fat: 13 g • Carbohydrates: 8 g • Fibre: 1 g • Protein: 5 g • Sugar: 6 g • Sodium: 192 mg • Cholesterol: 16 mg

Elysia, XOXO