Raw Vegan Jicama Nachos, Freezing Guacamole and Cinco de Mayo Sippers

Raw Jicama Nachos make a vegan swap for the traditional dish.

Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.

Raw Jicima Nachos make a vegan swap for the traditional recipe.

I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.

freezing avocado guacamoleIf you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!

Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.

two ingredient beer cocktails

Raw Jicima Nachos make a vegan swap for the traditional recipe.
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Print Recipe
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Raw Jicima Nachos make a vegan swap for the traditional recipe.
Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette
Print Recipe
Get your fiesta off to a fit start with these no-cook nachos made from jicama and veggies. Perfect for Cinco de Mayo. And, find out how to freeze guacamole.
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
0 minutes
Servings: servings
  1. Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
  2. Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
  3. In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.
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Quick & Easy Avocado Ideas and How To Freeze Leftovers

We love avocados!

Everything I need to know about avocados, I learned from my dad!

A box of bliss was delivered to my door last week – a case of Bravocado Avocados from my friends at the California Avocado Commission.  With the peak season being from May though September, California avocados are always on hand for my summer entertaining and I’ve been known to use avocados in everything from guacamole and “green eggs” to salads and smoothies.

Avocado Corn Relish

In fact, this latest windfall of ripe avocados was a reward for winning first place in the 2014 All-American Recipe Contest. You’ve might have seen my recipe for  Mom’s Black Bean Avocado & Corn Salad, it’s a favorite on Pinterest and has been popular pick at potlucks and family get-togethers.  The judges said it was packed with flavor and “combines sweet corn, black beans, bell pepper, red onion, tomatoes, jalapeno, cilantro, lime juice, vinegar and spices with fresh avocado for a flavor combination that stands strong all on its own, but goes perfectly with grilled meats or tortilla chips as a dip. Put this one on your must-try list stat”

There are just so many delicious things you can do with a case of creamy, dreamy avocados – but two of my favorite ways to eat them are just so simple. And, surprise – these quick and easy recipes not straightforward guacamole (although, if I could jump in a bathtub of mashed avocado with lime and jalapeno, I would).

Bacon Avocado Stuffed Tomatoes: These cute little cups made out of super sweet Campari tomatoes are the perfect vessels for avocado blended with lime, jalapeno, cilantro – okay, I guess that is guacamole. But, sprinkle on some crumbled bacon and serve on a bed of lettuce with black beans and corn and you have a light and healthy summer meal.

Salad with Guacamole Stuffed Tomatoes

Avocado and Lime on the “Half Shell”: It doesn’t get any easier than this – slice your perfectly ripe an creamy avocados in half lengthwise and pull out the seed. Sprinkle with sea salt and squeeze fresh lime – and eat with a spoon!

avocado halves with lime

If, in the rare instance, you find yourself with too many avocados to eat before spoiling sets in, you CAN freeze them. Earlier in the year, I did a tutorial on how to freeze guacamole — check out the link. You can also freeze avocado slices with a pretty good outcome too! The texture is not quite as creamy when you thaw the frozen slices, but it’s still yummy and so much better than tossing your ripe avocados out.

freezing avocado slices


Do tell, what is your favorite way to eat avocados?

Uno, Dos, Tres! Avocados Three Ways

box of avocados thefitfork

I recently received a box full of bliss on my doorstep.  So what did the UPS man deliver? No, it wasn’t a new pair of sandals for spring or video game ordered by the boys – it was a case brimming with beautiful California Avocados.  Smooth, velvety goodness ready to nourish my body with healthy fats and essential vitamins and nutrients – now THAT is something worth coming home to! I could wax poetic about the health benefits of avocados all day; surely you remember how many avocados I was eating during my “fat-loading” phase for the last marathon!

avocado arrangement 700

So, each one my new beautiful avocados were perfectly shaped and without a dent, bruise or brown spot – plus, none of them had those awful stringy things on the inside. By the way, the stringiness found in some avocados near the stem end is a result of a younger tree vigorously putting out fruit. As the tree matures, it typically stops producing fruit with this stressed-out, overabundance of cellulose fibers. Unfortunately, you can’t tell from the outside of avocados which ones are strung out – haha!  And, while you CAN eat the stringy fibers, who wants to?

With peak California Avocado season in full swing now through fall (haller-lu-ya) and Cinco de Mayo just days away, what better way to start devouring my stash than with some south-of-the-border inspired avocado recipes.

avocado guacamole

Cilantro-Lime Guacamole Recipe

Simple, smooth and just so darn good that I have been known to eat the whole bowl at one sitting! A perfect dip for chips or healthier options like carrot, jicama, or zucchini sticks.

  • 1 large avocado, peeled and pitted
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 teaspoons garlic salt
  • Garnish (optional) : chopped red onion

Using a fork or back of spoon, mash avocado until smooth with just a few small lumps remaining for texture. Add lime juice, cilantro and garlic salt; stir well to combine. Top with red onion, if desired. Serves 4.

Avocado Red Onion Pineapple salad

Avocado Pineapple Relish Recipe

I originally made this dish as an experimental side for smoked brisket and turkey; obviously I wasn’t in the mood for coleslaw and other normal barbeque sides. We gobbled it all up and then I made it again for fish tacos and tortilla chips!

  • 1 medium avocado; pitted, scored and flesh removed
  • 2/3 cup diced fresh pineapple
  • 1/3 cup chopped red onion
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon finely minced jalapeno
  • 2 Tablespoons fresh lime juice

Score avocado in shell as pictured below and remove or peel and dice. Mix all ingredients in non-reactive bowl and gently toss together. Serves 6.

avocado half

Scoring avocado is the easiest way to prep for salsa & relish recipes.

beef and vegetable stuffed avocados 

Baja Beef Avocado Bowls Recipe

Made last month as part of a “chopped” style competition at a nutrition event (and the winner, natch!), this vibrant and very easy dinner recipe uses the avocado shell and part of the flesh as a bowl – the scooped out remainder is made into guacamole and dolloped on top!  Get the full recipe for Baja Beef Avocado Bowls on my protein for performance post.

So what will I be doing with the rest of my avocados? Come back in a couple days to find out!

Avocados provided by the California Avocado Commission, but all recipes and opinions my own.

I love to live vicariously, please share your favorite way to eat avocados in the comments!

Granola Recipe Roundup . . . Starring Avocado Pineapple!

As promised, I’ve rounded up my recent granola recipes in honor of National Oatmeal Month.  For years, I just mindlessly bought granola at the store until I realized how insanely easy it is to make at home. Not only is it super fresh and more economical, but my favorite reasons for baking homemade granola are the creativity factor and control over the ingredients.  Try one, try them all!

homemade granola and granola bars A) Chocolate Cherry Protein Granola – This chocolate granola is so scrumptious I could eat it for dessert! Problem is, my kids and husband always have the batch polished off before lunch!

B) Smashing Pumpkin Protein Granola – Pumpkin shouldn’t be a seasonal food; I stock up on canned pumpkin in the fall so I can show my thanks to this super nutritious squash all year long.

C) Tropical Caramel Cashew Granola Bars – Coconut and cashews hugged with gooey caramel, these chewy granola bars get a protein boost with raw shelled hemp seeds.  Perfect for gym bags and lunch boxes!

D) Gingerbread Cranberry Protein Granola  – One whiff of this granola wafting from the oven will give you that warm fuzzy feeling of being at grandmother’s house and helping with the baking. Nostalgic noshing!

avocado recipe with pineapple pumpkin seeds


AvocadOMG! You’re going to think “oh no she didn’t,” but OH, YES I DID! I’ll stop shouting now to share the news about my recipe for Avocado Pineapple Granola, not only is it strangely delicious but also over-the-top nutritious. By substituting mashed avocado for the coconut oil I typically use in my granola recipes, I was able to significantly reduce the amount of saturated fat.  Did you know the fats found in avocados are healthy and satiating? Check out some new research on avocados and satiety that I think you’ll find . . . .full-filling!  Eating 1/2 an avocado with a meal can make you feel satisfied and reduce the urge to snack following a meal.

Avocado Pineapple Granola Recipe

  • 3 cups old-fashioned oats
  • 1/2 cups raw, shelled hemp seed
  • 1 cup unsweetened coconut flakes
  • ½ cup roasted pumpkin seeds (pepitas)
  • 1 large avocado (approx. 1 cup mashed)
  • 1/4 cup almond milk
  • 4 – 6 single-serving packets Stevia (depending on sweetness preference)
  • 4-ounce unsweetened applesauce
  • 1 cup dried diced pineapple


  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In large bowl, toss together oats, hemp, coconut, and pumpkin seeds. Set aside.
  3. In a medium bowl, add peeled avocado, almond milk, Stevia and applesauce. With a fork, mash together until combined and creamy.
  4. Add avocado mixture into bowl with dry ingredients; mix with spatula until completely coated. Do NOT add pineapple before cooking.
  5. Spread granola onto prepared baking sheet, pressing down slightly, and bake for approximately 1 hour. Stirring every 20 minutes, taking care not to break up all the clusters.
  6. Remove from oven, stir in dried pineapple, and let cool on pan at least 15 minutes before breaking into clusters