Menu Monday: Wholly Guacamole!

It's no secret that I am in love with avocado; it has been a major pregnancy craving and a huge staple of my diet as of late. I've always liked avocado and guacamole but not to the point that I have to stop myself from eating it at every meal. I dare say that for two out of the (almost) five months of my pregnancy, I have eaten it a couple of times per week. I am constantly thinking about it. It's pathetic.

One way that I'm rationalizing eating so much of it is that it has a myriad of health benefits for a developing baby (especially where brain development is concerned). It is packed with folic acid, and has more potassium than a banana. For children, it contains more vitamins than any other fruit. It's also great for Mom too (and those trying to conceive.) Eat up, Baby!

After scouring the internet I found a good recipe for guacamole. Normally, I would suggest using a food processor to make this delicious avocado based delight but, given that I'm making it a couple of times per week, I have just taken to using my Pampered Chef chopper (much easier clean up).

Ingredients

• 2 avocados
• 1 small onion, finely chopped
• 1 clove/ 2t garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced (I use 2T of lime juice)
• salt and pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with salt and pepper to taste. Chill for half an hour to blend flavors.

This is a super easy and delicious recipe. There is much you can do with it too; put it on sandwiches, in fajitas, all over nachos, on a burger or, in my case, you can spread it on toast and eat it for breakfast!