This 3-ingredient simple guacamole recipe is easy, delicious, and never fails to wow everyone who’s ever tasted it. Made with ripe avocados, salt, and lime juice, you’ll never use another guacamole recipe again.
Avocados – Choose two avocados that are as perfectly ripe as you can find (see my section on selecting an avocado for ripeness, below).
Lime juice – I use only freshly squeezed lime juice, it’s key to getting the best flavor in the guacamole.
Sea salt – Just like fresh lime juice, using sea salt is also another key ingredient to this guacamole. It works and tastes the best when you use sea salt.
First, cut your avocados in half, lengthwise, and remove the pits. Use a spoon to scoop out the avocado flesh and put it in a bowl.
Next, sprinkle cracked sea salt over the top of the avocado and then drizzle the lime juice over that.
Using a fork, mash the avocado together with the salt and lime juice to your desired consistency. If you like it a little lumpy, that’s fine if you like it smooth, also fine!
Taste the guacamole then add more lime juice or salt. Remember you can always add more ingredients, but you can’t take them away if you’ve over salted or juiced the guac.
Serve with tortilla chips or as a topping on anything and everything.
Italian Stuffed Peppers
Sweet bell peppers stuffed with a savoury blend of ground chicken or beef mince, Italian herbs and cheeses, and the whole grain of your choice.
4 large red bell peppers
2 teaspoons extra virgin olive oil
1 pound ground chicken or beef mince
2 teaspoons Italian seasoning/ herbs
1 teaspoon garlic powder
1/2 teaspoon salt
¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
1 can no salt added diced tomatoes with juices.
1 1/2 cups cooked brown rice , quinoa or cauliflower rice
1 cup shredded Mozzarella
½ cup Parmesan divided
2 tablespoons chopped fresh basil
Preheat your oven to 180 degrees C.
Lightly coat a 9×13-inch baking dish with nonstick spray.
Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken or beef mince, Italian seasoning, garlic powder, salt, and red pepper flakes.
Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.
Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
Remove the pan from the heat.
Stir in the rice or grain of choice and ½ cup of the Mozzarella and ¼ cup of the parmesan.
Mound the filling inside of the peppers, then top with the remaining cheeses.
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan.
Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted.
Top with fresh basil. Serve hot.
Watermelon and Feta Salad
The quintessential salad of summer! Watermelon feta salad with fresh basil, olive oil, and a generous sprinkle of flaky sea salt. With less than 5 minutes of prep time, this salad will be on repeat all summer long!
Ingredients For Watermelon Feta Salad
Basil or Mint
Salt and Pepper
What To Serve With Watermelon Feta Salad?
Serve this salad alongside crispy grilled chicken wings and a big green salad. But this would be great with any summer recipes, whether grilling or dining inside!
Peach Cobbler for Two
Cobblers usually serve a large group, so it's convenient to have a recipe that makes just enough for two.
3 tbsp brown sugar
2 teaspoons cornstarch
1/4 cup water
1 1/2 cups slice fresh peaches
1 tbsp butter
1 tsp lemon juice
1/3 cup of all purpose flour
2 tbsp sugar
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
4 1/2 tsp melted butter
1/4 tsp grated orange zest
In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil.
Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
For topping, combine flour, sugar, baking powder and salt in a bowl.
Stir in milk, butter and orange zest.
Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches.
Bake, uncovered, at 200° until golden brown, about 25 minutes.
Papaya Breakfast ! Serves Two
Prep Time: 5-8 minutes
Cook Time: 5-8 minutes
What you’ll need:
1 ripe papaya
1/3 cup rolled oats
3/4 cup hot water
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/8tsp vanilla extract
pinch of pink Himalayan salt
a small handful of dark chocolate chips
Slice open a large papaya, and scoop out the seeds in the center. Set aside, as you cut up your favourite berries and fruit.
In a pot, bring 3/4c of hot water to a boil, and add in the oats, cinnamon, cardamom, vanilla extract, and a pinch of Himalayan salt.
Cover the oats, and let them cook for about 5-8 minutes, until tender.
Once the oats are finished cooking, throw in a few handfuls of chocolate chips, and stir until the chocolate is melted.
Split the contents of the chocolatey, gooey oatmeal in half, and pour it into each half of the papaya, leaving enough room for your other toppings.
Be careful with overflow, it can get a little messy! Add the oats with berries of your choice and pecans or even almonds.