Guacamole

I love avocados, so, naturally, guacamole is one of my favorite toppings and dips. It is one of the foods that is totally paleo, with no adaptations needed. Enjoy this guacamole on top of tacos, as a salad topping, on any type of meat, or as a veggie dip. Feel free to add any sweet peppers or tomatoes you want to use up. You can also use jalepeno instead of serrano, or skip the hot peppers altogether if you prefer a milder dip. Any way you try it, it's delicious!

Makes about 4 cups.

Adapted from foodnetwork.com.

Ingredients

6 ripe avocados

3 limes, juiced

1 medium yellow onion, roughly chopped

1 garlic clove

1 serrano chile, seeded

1 big handful of fresh cilantro, with stems (about 1/2 cup)

extra virgin olive oil

sea salt

freshly ground black pepper

Preparation

1. Halve and pit the avocados. With a spoon, scoop the flesh into a mixing bowl. 
2. Mash the avocados with a fork, leaving them a bit chunky.
3. Pulse onion, garlic, chile, and cilantro in food processor until finely chopped.
4. Add onion mixture and lime juice to avocado, stirring gently to combine.
5. Drizzle with olive oil, adjust seasoning with salt and pepper, and mix again to finish.
6. Lay a piece of plastic wrap directly on top of the guacamole so it doesn't brown.
7. Refrigerate for at least 1 hour before serving.

BLTA Chicken Breast Sandwich

Adapted from Primal Blueprint Quick and Easy Meals, Mark Sisson and Jennifer Meier


This was pretty messy, so we ended up chopping everything up and eating it more like a salad. But it did have a great BLT flavor! Next time, I plan to cook the chicken breasts without splitting them, and then slicing and fanning the breast before topping with the other ingredients.


Ingredients (makes 4 sandwiches)
4 boneless chicken breasts
4 tablespoons mayonnaise 
8 slices cooked bacon
4 romaine lettuce leaves
2 tomatoes, thinly sliced
2 avocadoes, thinly sliced
extra virgin olive oil or coconut oil


Instructions

1. Butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected. Open the breasts flat and lightly season both sides with salt and pepper.
2. Preheat large skillet over medium-high heat.  Add enough oil to coat the pan. Working in batches, sear the chicken breasts skin-side down and opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
3. Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich, or forego all that and just chop it up!