This is an AWSOME condiment to put on or in any mexican dish. I got hooked by the free sample from the central square Bread and Circus, and Tasha then showed me how to make it.  It should be noted that T makes this much better than I do.

serves 8:

  • 2 Ripe Haas Avocados
  • 1/4 small onion diced
  • 1/4 small tomato diced
  • 4-5 sprigs of chopped cilantro (leaves and thin stems only)
  • juice of 1/4 of a lemon
  • sea salt to taste
  • coarse fresh ground pepper to taste
  • 1/4 of a clove of fresh garlic
  • Slice avocados in 1/2 remove pits. and scoop flesh into bowl. Juice lemon over avocados, this should help keep the Guac green. Add diced onion, tomato, garlic, cilantro, salt and pepper. Mash with a potato masher. Chill for 30+ minutes, season to taste.

    Excellent on burritos, fajitas, tacos, or nachos. The recipe scales resaonably well, just watch out for the lemon, it can be strong.

Thai Green Curry a la Limey

Thai Green curry – One of my favorites, quick, simple, and cheap too. Can be made vegitarian or meatatarian too just swap tofu for the chicken. It’s Named for a British friend who introduced me to Thai fare. This will be better the second day. It’s not terribly traditional, none of my recipes are.  Enjoy!

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Breakfast Burritos

Simple Healthy breakfast burrito

4-5 burritos:

  • 4 lowfat turkey sausages or morning star farms fake sausage cooked and chopped
  • 1/4 green pepper chopped
  • 1/4 of a small onion chopped
  • 1 4 searving container of your favorite egg substitute
  • 4-5 tortillas
  • 4-5 tbs salsa
  • 4-5 tbs lowfat shredded mexican cheese
  • In a medium non stick skillet over medium heat: Saute pepper, onion, and sausage until tender Add egg cook as you would scrambled eggs cook till dry spoon egg mixture onto tortillas add 1 tbs of salsa and cheese to each burrito

    Serve with non fat sour cream

    I tend to make a batch and freeze them, they make handy breakfasts on the go, however they can be quite moist so watch out.