Guacamole & Sweet Potato Chips

October 15, 2013

This is a favorite in my house! It’s simple to make, it’s tasty and appropriate for almost every occasion!

Sweet potatoes, also known as Yams, are a great source of vitamin B6, a vitamin known to reduce the risk of heart disease and they also contain high amounts of potassium, a mineral that helps control blood pressure.

 

They are also in season at the moment, so very affordable and they can be used in a variety of ways. And last but not least, they taste great! 

 

Avocados are an excellent source of good healthy fats, vitamins and also have a high fiber content.  And what tastes better than a perfectly ripe and creamy avocado, right?

 

Guacamole is a fantastic and delicious way to incorporate avocados into your diet. It’s great at a snack or as a side dish with your main course. It’s also a favorite among my guests with tortilla chips and a cold beer.

 

Guacamole has become quite popular and mainstream, everyone has their own spin on this Mexican dish. The recipe below is how my Mexican mamma taught me how to make guacamole. I hope you enjoy!

 

Guacamole (serves 1)

 

  • 1 avocado

  • 1 small tomato

  • 1/2 onion

  • small handful cilantro/coriander

  • 1/2 lemon

  • salt & pepper (to taste)

  • chili (optional)

 

Method

 

  • Cut the avocado open, remove seed, scoop out flesh and put in small mixing bowl

  • Use a fork to mash the avocado (don't overdo it, it should be a bit chunky)

  • Dice the tomato, onion and cilantro as finely as you prefer (I like it chunky and rustic)

  • Add diced the ingredients to the mashed avocado and gently mix.

  • Take the 1/2 lemon and squeeze juice over the guacamole.

  • Salt and pepper to taste. Chili is optional. 

  • Enjoy! 

 

Sweet Potato Chips (serves 1)

 

  • 1 medium yam

  • 1 tbs. olive oil

  • salt and pepper to taste

 

Method

 

  • Preheat oven to 160 C (325 F)

  • Prepare a baking tray lined with parchment paper

  • Wash & peel yam

  • Carefully slice the yam in thin slices 

  • Lay out the slices on the tray and lightly brush the slices with olive oil. (Don't overdo it with the oil or they will be soggy and not crispy)

  • Sprinkle sea salt and pepper to taste

  • Put them in oven for no more than 35 min total, flip them over halfway

 

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