The flexitarian prescription

I’ve never been a huge fan of guacamole. Well, truth be known … it’s more like I never wanted to eat it because avocados have so many calories—just one has around 350 calories—and like Cheetos (for those who like the artificial-orange snack that leaves a disgusting film on your fingers and your arteries) it’s hard to just have one or two chips with guac, that is. But, understanding that avocados are one of those magical foods loaded with good fats that (according to Eric) kick start your brain when eaten in the morning and help keep you satiated throughout the day, I do eat them every now and then. And when mixed with tomatillos, peas and jalapenos, the calorie count goes down but the flavor stays up …

Avocados are packed with vitamins and minerals and are the only fruit with a high amount of healthy, monounsaturated fats.

So, give this recipe a try next time you’re craving guac and chips and maybe consider serving it with celery. Just no Cheetos. Please. Ever ; )

Tomatillo & Green Pea Guacamole

PREP TIME: 20 minutes plus 1 hour to set flavors

• 4 ripe (but not too ripe) medium sized avocados
• 4 tomatillos, chopped
• ½ cup green peas, smashed
• 2 jalapenos, seeded and chopped
• ½ yellow onion, chopped
• ½-1 tsp coriander
• ½-1 tsp cumin
• 1 lime, juiced

Mash avocados with a fork. Add everything else and gently fold ingredients together. Spoon into a bowl and place one of the avocado pits in the middle to prevent browning. Cover tightly and store in a cool area for 1 hour. Note, I don’t like to refrigerate avocados. Something about the cold changes the flavor. But, with that being said, if you have leftovers then by all means, put it in the fridge : ) Serve with chips—or for a snack with extra avocado slices on top! ENJOY!