Got avocado?

I truly believe that avocado is one of the world's perfect foods.  It tastes buttery and rich (and it isn't a dessert!), it's usable in so many ways, and oh yeah, one of them is GUACAMOLE!

I may have a slight guacamole addiction.  Earlier this week, I was eating it with a spoon and rationalized by telling myself that at least I was avoiding carbs.  Humor me, okay?

Avocado is also my 7 month old's favorite food.  He loves it!  And it's a great baby food to make because it doesn't have to be cooked before it's pureed.  That means less work and more nutrition, since I'm not cooking out the vitamins.

I thought I'd share with you a few avocado recipes I use again and again.  And I have to throw in a picture or two of my baby enjoying his avocados, too, of course.

Avocado Spread

I use this in place of mayonnaise.  It's wonderful on BLT's, turkey wraps, or any other type of sandwich or wrap you would use mayo on.  But, if you decide to try it on pb&j, I'm not to blame.  Unless it's awesome, then I will gladly take credit.

  • 1 ripe avocado, peeled and diced
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 2 oz cream cheese, softened

Place all ingredients in a chopper, food processor or mix with a hand blender and mix until smooth.  (If you don't have a hand blender, they are a wonderful kitchen tool.  I use mine constantly!)  This recipe is so easy...I will never go back to plain mayonnaise.


  • 2 ripe avocados, peeled and diced
  • 1 cup finely diced onion
  • 1 tomato, finely diced
  • 1 jalapeno, finely diced
  • 1 tsp Tabasco sauce
  • juice of one lime
  • 1/2 clove of garlic, very finely diced
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt

You can make this two ways.  Either mash your avocados and mix in all the diced ingredients and seasonings, or you put the veggies in a mini-chopper or food processor and let it do the work.  Cover and chill for at least an hour before eating so the flavors can meld.

This is pretty spicy, because that's how I like it.  There are so many variations on guac.  Some people don't use garlic or tomatoes and many use cilantro.  I have customized this one to my tastes, so play around with it a little bit to find your favorite.  I don't know if anyone but me ever uses Tabasco in it, but if you like spicy food, try it!  It's amazing!

And here's a few hints:

  • If you use jalapenos, serranos, anaheims or any other type of chile, remove the seeds for a milder result and leave them in if you like it hot.
  • To keep guacamole from browning, make sure to use either lemon or lime juice (fresh tastes best, but bottled will do) or vinegar.  The acid helps keep it green.  Also, as soon as you make it, place it in some kind of dish that has a lid, but be sure to put cling wrap on the dish before putting the lid on.  I have heard that placing the avocado pit in the dish will help, too, but I haven't seen any results from it.  If you figure it out, let me know!

When the avocados are all gone, my baby cries like his little heart is broken.  When I get to the end of my guacamole, I feel the exact same way.