Simple Guacamole Dip!

Not only do I love, and I mean LOVE, avocados, it's also high in healthy monounsaturated fats and a good source of fiber, vitamins, and minerals. 

Check out my recipe for a super easy and awesome "Guac" dip (or topping, however you decide to eat it)

 made with all fresh ingredients! 

Great way to start the summer eating GREEN!

JUICY!

Ingredients: 

2 Avocados

2 Tablespoons of fresh lime juice

1-2 Tablespoons of oil (not necessary)  

2 small tomatoes, seeded and chopped

1 Jalapeno, minced

1/4 small red onion, finely chopped

1/4 cup chopped fresh cilantro leaves

Salt and pepper

(This recipe is great for 2-3 people. I highly suggest to multiply for more deliciousness! ) 

Directions:

1. Chop up ingredients and have everything prepped.

(I actually used half since I am still unfamiliar working with Jalapenos. Turn's out, half was not enough for me!) 

(Minced Jalapenos)

2. Mash up avocados to the texture of your liking

(Cilantro and avocado)

3. Combine ALL ingredients and enjoy! 

Guacamole is a great topping for a yummy salad too! Check mine out.

(Lettuce, tomatoes, chicken, corn, black beans, onions, shredded cheese, sour cream and some GUAC of course! )

Sweet & Spicy Shrimp Skewers

Ready for a Surf and NO Turf meal that will blow your taste buds away? 

Then this sweet and spicy recipe will do the deal. 

Not only is it Ridiculously easy to make 

it's also great for any vegetarians or seafood aficionados 

in your life!   

Ingredients:

• Vegetable oil, for grill
• 2 tablespoons spicy chili sauce, such as Sriracha
• 1/3 cup honey
• 2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
• Salt and pepper
  
  
   
  
  
  
  
  
  Directions: 
  1. Pre-heat pan/grill 
  
  
  2. Begin by prepping your glaze, stir together spicy chili sauce and honey. 
  
  
  
  3. Assemble the shrimp and season with salt and pepper. 
  
  
  
  
  
  
  (Using two skewers helps when you are grilling and you have to flip the shrimp)
  
  
  4. Grill the shrimp until it turns opaque. After a couple of minutes, once the shrimp has turned pink, begin to glaze front and back. 
  
  
  
  
  
  
  
  
  
  
  (Tip: glaze near the end of the cooking process, the glaze will burn quickly)