Homemade Guacamole

Guacamole is a quick, easy, and very healthy dish that can be used in multiple ways. It can be paired with some delicious tortilla chips (bake them to keep them healthy), it can be used as a spread to add flavor to a sandwich, or it can be used as a topping for a variety of dishes. There is no reason to ever buy ready-made guacamole since it takes so little time and tastes even more amazing fresh!

Nutritional bites: Guacamole is made with mashed avocados, which is where this dish gets its powerful nutrition from. Avocados contain plenty of vitamins and minerals, such as potassium, vitamin E, vitamin K, and B vitamins, but more interestingly, it is high in monounsaturated fats (MUFAs). MUFAs are known to lower bad cholesterol (LDL), and increase good cholesterol (HDL). Therefore, they are a wonderful promoter of heart health. Just make sure to pay attention to the serving size (approx. 2 tablespoons)...even though MUFAs are heart healthy, they are still fats, and therefore make the avocados high in calories compared to other fruits.

Ingredients:
1 hass avocado
1/4 red onion, chopped finely
1/2 plum tomato, chopped
1/4 jalapeño pepper, chopped finely
handful of cilantro leaves, chopped
juice of 1/2 a lime
pinch of salt

Cut the avocado in half and spoon the flesh into a mixing bowl. Add half of the chopped onion, half of the chopped jalapeño, and half of the chopped cilantro. Add the lime juice and salt. Mash the avocado while mixing everything together. Mix the remainder of the ingredients (chopped tomato along with the rest of the onion, jalapeño, and cilantro), and sprinkle on top of the guacamole.

Serve with tortilla chips and enjoy!

Strawberry and Nutella Stuffed French Toast

This recipe is great as a breakfast or as dessert! It includes two of my favorite things: strawberries and chocolate, and brings them together in a delectable creation. 

Ingredients:
     4 thick slices of challah or brioche bread (at least 1 1/2 inches thick)
     2 eggs
     1/2 cup milk
     1 tablespoon white sugar
     1/2 teaspoon vanilla extract
     1/4 teaspoon almond extract (optional)
     4 tablespoons Nutella (or any brand chocolate hazelnut spread)
     5-6 medium sized strawberries, washed, dried, and sliced thinly
     1-2 tablespoons butter
     confectioner's sugar, for dusting (optional)

To prepare the batter to dip the bread, whisk together the two eggs in a small mixing bowl. Add the milk, sugar, and extracts. Whisk until well combined, and pour into a shallow dish, large enough for at least one slice of bread to lay in it. Set aside.

To stuff the bread, take a bread knife and slice into the bottom side of a bread slice, forming a pocket. Slice until the pocket reaches almost from one end to the other, taking caution not to slice all the way through the other three sides. Using a butter knife, spread one tablespoon of Nutella inside the pocket. Gently lay strawberry slices on top of the Nutella. Repeat with the other 3 slices of bread.

Heat a skillet over low heat. Melt a little butter into the pan. Take one stuffed bread slice and place it into the batter. Let it soak for about 10 seconds on one side, and then flip it over and let the other side soak for about 10 seconds. If you like your toast more on the custard-y side, you can let it soak for a few more seconds on each side. Place the soaked bread onto the hot skillet. Let it cook over low heat for about 2 minutes on each side, or until each side is golden brown. Repeat with the remaining bread slices.

Place the french toast on a serving platter, and garnish with a dusting of confectioner's sugar and a sliced strawberry. Bon appétit!