Skinny Garden Guacamole – Yes Peas!

Skinny Garden Guacamole swaps ihalf of avocado for pureed peas and asparagus for all the yum and less the fat and calories.

Avocados - TheFitFork.com

Awkward avocado selfie!

Are you an avocadotarian? Could you eat an avocado every day? I could, and have – and maybe more than one!

Even though avocados are considered a “healthy” superfood, the good-for-you fats and calories can start to add up when overindulging on this rich, creamy fruit.  I came up with a winning, waist-whittling solution to this “I can’t believe I ate the whole bowl of guacamole problem” —  it’s Skinny Garden Guacamole.

 

I originally created the makeover recipe for Litehouse Foods – their convenient Instantly Fresh Herbs add zip to the dip! Pureed peas and asparagus are swapped out for one-half of the smashed avocado used in guacamole — the recipe takes a cup of guacamole down from about 375 calories and 34 grams of fat to just over 200 calories with 19.5 grams of fat for the same amount.

Lightened up Skinny Garden Guacamole makes a fit and flavorful appetizer !

When you need a nourishing nosh, this healthy avocado dip can be served the traditional way with tortilla chips, veggie sticks or atop crispy crackers for an appetizer or happy hour starter. It’s also makes a great light lunch (or breakfast) spread on a piece of whole grain toast.

Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.

Salad with Guacamole Stuffed TomatoesThe ways to use Skinny Garden Guacamole are endless, eat it straight out of the bowl with a spoon or add a big dollop atop tostados, on eggs, or entrée salads.  Another tasty way to use this makeover guacamole dip recipe is to stuff it in a summer ripe tomato — Bacon Guacamole Stuffed Tomatoes!

Print out my recipe below for Skinny Garden Guacamole, you’re going to love it! If you’re looking for more avocado relish or guacamole type recipes, check out the yummy collection at CookingLight.com.

Avocado recipes from CookingLight.com

 

What is your favorite way to eat guacamole? Please share in the comments below — XOXO Jennifer

 

Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.
Skinny Garden Guacamole
Print Recipe
You can eat the whole bowl without guilt! Skinny Garden Guacamole has less fat and calories thanks to swapping half avocado with pureed peas and asparagus!
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Skinny Garden Guacamole makes a light and nourishing lunch served on whole grain toast.
Skinny Garden Guacamole
Print Recipe
You can eat the whole bowl without guilt! Skinny Garden Guacamole has less fat and calories thanks to swapping half avocado with pureed peas and asparagus!
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
3 minutes
Ingredients
Servings: people
Instructions
  1. Add peas and chopped asparagus stalks and tips to microwave-safe container. Fill with water, just to fill over veggies.
  2. Microwave on high for 2 to 3 minutes, or just until peas and asparagus are soft-tender. Drain, rinse with cool water, and pour out on paper towel to dry off a bit. Set a few of the peas and asparagus tips aside for garnish later.
  3. In small food processor or blender, puree peas and asparagus together – some lumps are fine.
  4. Add this puree to bowl with mashed avocado, radish and tomato. Add garlic, red onion and cilantro and squeeze in the juice of one lime. Mix well.
  5. Season guacamole with salt, to taste. Garnish with remaining peas and asparagus tips.
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Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

This post is sponsored by Sizzlefish, I received products to review. However, all opinions, editorial comments and recipes are my own.

Cooler of Frozen Sizzlefish

Sizzlefish recently sent me an impressive assortment of fish and seafood to incorporate into my November menus — sable fish, salmon, trout, scallops and more. Honestly, I couldn’t decide which fish to fry first (speaking metaphorically, of course), so I pulled the Coho salmon out of the pre-portioned, individually-packaged pile. That’s one thing I appreciated right off the bat, the fact that each serving is single-serve (less waste) and measured out to be exactly 4 ounces (no guesswork). As a connoisseur of all proteins, I know that a 4 ounce serving of beef, chicken or fish protein gives me around 25 grams of protein which is the optimal amount for my body to take on at any one feeding.

For quite some time now, I have made a conscious effort to increase the amount of protein I’m eating and pair that with as much fresh seasonal produces as I care for. However, I haven’t eliminated all grain and starchy carbs from my diet, because after experimenting around with Paleo and such, I really feel like I need some quality carb fuel to keep me where I want to be as an athlete. That being said, the powers of protein have done great things for me including speeding up my recovery time, leaning me out and boosting my brain power (okay, jury still out on that one)! Everyone knows I love beef, that’s no secret – but when it comes to getting enough quality Omega-3 fats, even a Texas rancher would say – go eat some fish! My husband and I eat at least two servings of Omega-3 rich fish per week and you should too! I think you’ll love this fall-seasoned recipe I created this weekend – Coho Salmon with Cranberry and Jalapeno Compote.

Coho Salmon with Cranberry Jalapeno Compote - TheFitFork.com

Sizzlefish Coho Salmon with Cranberry Jalapeno Compote - thefitfork.com

Coho Salmon with Cranberry and Jalapeno Compote Recipe (serves 2)

  • ½ cup fresh squeezed orange juice
  • ¾ cup fresh cranberries
  • 1 tablespoon minced jalapeno pepper (omit if you don’t like spicy)
  • 2 tablespoons Jalapeno jelly
  • 2 4-ounce portions of Coho Salmon (might I suggest Sizzlefish?)
  • ½ lime, juiced
  • Salt and pepper, to taste
  • 1 tablespoon pepita (pumpkin) seeds, optional
  1. Preheat oven to 400 F degrees.
  2. On stovetop, add orange juice, cranberries, jalapenos, and jalapeno jelly to small saucepan. Bring to boil, reduce heat and let simmer, stirring frequently, for approximately 5 -7 minutes until cranberries have popped and cooked down.
  3. Meanwhile, place thawed salmon, skin side down, on rimmed baking sheet and drizzle with lime juice. Season with salt and pepper.
  4. To serve, scoop a generous serving of the cranberry compote atop salmon. Sprinkle with pepita seeds, if desired.

Note – skin may be removed from salmon after cooking, but at least try to eat the darker flesh next to the skin because where A LOT of the good-for-you fats are found.

Try Sizzlefish for yourself — use discount code TRISIZ for $10 off order!

What is your favorite type of fish?

Oh, F-word | Bacon-wrapped Salmon Kebabs with Sriracha-Orange Glaze for Dinner

Oh, F word. And by “F word” I mean fat. Seventy two hours into my quest to eat 180 grams of healthy fat a day for 10 days is proving harder than I imagined. I’m doing this as a fat-loading phase of a marathon nutrition plan. I’ve had avocado, almonds and eggs.  I put real cream in my tea. I was thinking whole plain Greek yogurt would be yummy, but am finding it actually hard to find at the grocery store. Everything is marketed as fat-free, low-fat, reduced-fat or I-can’t-believe-its-not-fat! I did find one large carton of yogurt that had nearly half its calories made from creamy goodness, but the expiration date was looming. Conspiracy!

Eggs, avocado and cheese only got me 1/9th of the way to my 180 gram fat goal.

Eggs, avocado and cheese only got me 1/9th of the way to my 180 gram fat goal.

I was planning a fabulous beef dinner crisped up in rendered fat, but keep forgetting to pull the roast out of the freezer. That will happen this weekend, but I still needed dinner inspiration for tonight. With salmon and bacon on hand, it didn’t take long to realize that these two high-fat proteins would pair up like fine wine and Cheetos (really, try it). With salmon rich in heart-healthy polyunsaturated Omega-3 fatty acids and the bacon sputtering with a hefty dose of (one might argue) less-healthy saturated fats, it only took a mere bamboo skewer to bring together these two opposing forces of dietary fat. You can call the fat combo “naughty and nice” or you can call it “yin and yang,” but why not just make this recipe for Bacon-wrapped Salmon Kebabs with Sriracha-Orange Glaze and call it a damn good thang?!  

jennifer fisher thefitfork bacon wrapped salmon kebabs sriracha

Bacon-wrapped Salmon Kebabs with Sriracha-Orange Glaze Recipe

  • 8 ounces wild-caught sockeye salmon, skin off
  • 6 slices of hardwood smoked bacon
  • Zest from one orange
  • Juice from one orange
  • ¼ cup tamari
  • 1 tablespoon Sriracha sauce
  • ¼ cup orange marmalade (all-fruit, no added sugar)
  • 6 6-inch bamboo skewers

jennifer fisher thefitfork raw kebabs1) Soak bamboo skewers in water for at least 10 minutes to prevent burning.Cut salmon into 6 equal-sized strips. Thread onto skewers. Wrap skewered salmon with one slice of bacon.

jennifer fisher thefitfork salmon kebabs grill pan

2) Heat grill pan to medium-high heat. Pan grill kebabs for approximately 4 minutes on each side (including sides), for a total of approximately 16 minutes or until bacon is crisped and salmon cooked through.

3) While kebabs are grilling, prepare glaze by adding juice, tamari, Sriracha and marmalade into a small microwave-safe bowl.  Microwave on high for approximately 1 minute, stirring once, or until heated through.

jennifer fisher thefitfork.com bacon salmon kebabs close up

4) Remove kebabs from heat and brush with glaze. Sprinkle with orange zest. Use any remaining glaze on the greens, noodles, rice or whatever you are serving*

Serves 2.

When I made the greens, I just kept the rendered fat from the bacon in the pan because I (ahem) wanted it. But, drain off if you wish.

When I made the greens, I just kept the rendered fat from the bacon in the pan because I (ahem) wanted it. But, drain off if you wish.

I served these Bacon-wrapped Salmon Kebabs with a version of my Kicked-up Orange Cashew Kale. Heck yeah, the cashews add a little extra crunch and healthy fat. Instead of kale, I used a 10-ounce bag of mixed greens (turnip, collard and mustard). By the time it cooks down, that big bag (which isn’t all yet in the pan above) serves just the two of us. Convenient because I still  can’t get my kids to eat cooked greens; pretty sure I wouldn’t as a teenager either.