Deconstructed Guacamole Salad

I love guacamole, but it definitely has a few drawbacks.  I rarely make it because I despise cleaning my food processor, and I have not yet splurged on a fancy guacamole mortar and pestle (which also doesn't sound fun to clean).  Chopping up the ingredients creates a smaller mess, and it makes it easier and more enjoyable to eat with a fork instead of a salty chip.

Ingredients
1 avocado- chopped
a handful of small tomatoes- chopped
1-3 tbsp fresh cilantro
1 lemon
Sea salt

Combine the avocado, tomato, and cilantro.
Squeeze about 2 tbsp of lemon juice over the salad (or more) and sprinkle with sea salt.
Serve immediately. 

Simple stuff- yay!

Beef Stew

This stew was a big hit, I loved it so much that I even had a bit for breakfast (don't judge!).  I didn't have all of the ingredients from the original recipe, but it still turned out amazing and I can't wait to get my hands on the full list of ingredients so that I can bring it to the next level.  For the past year I have rarely made the same meal twice, but I think that this one will be making regular appearances.

Recipe adapted from Skinny Taste

Ingredients

• 1 cup of green onions- chopped
• 3 cloves of garlic- minced
• 2-3 small tomatoes- diced
• 1.5 lb choice beef stew- cut into bite-sized chunks
• 1/3 cup beer
• 1/3 cup water
• 1/2 tsp cumin
• 1/4 tsp salt
• 1 bay leaf
• 4 baby red potatoes- quartered

Heat some evo oil over medium heat in a large dutch oven.  Add in the green onions and garlic and saute for 2 minutes.  Add in the tomatoes and a pinch of salt, and stir for another 2 minutes.

Add the beef, beer, water, cumin, salt, and bay leaf to the pot.  Cover the pot, reduce to a simmer, and cook for 1 1/2 hours.

Add the potatoes and cook covered for another 20 minutes.  If you want to serve this with rice, this would be a good time to start cooking some.