I’m addicted to Guac. It wasn’t always this way. The first time I tried it, I was force-fed by my friend Laura during her birthday party in the second grade. Ick. Those were the days when my unhealthy, childhood diet consisted of Lay’s potato chips, Skittles, bagels and butter, french fries, ice cream and frozen pizza. I had little appreciation for food and even less consciousness for my health because I was a little string bean until high school. Of course my nutritional intake wasn’t all bad because as tradition dictated, we had daily Chinese, family-style dinners (rice and various meat/veggie stir-frys) which I’ve come to appreciate today.

Blue corn chip with Guac

Now I have guac almost every week, multiple times a week. David loves it. My friends love it. I love it. It’s salty, tangy, sweet, crunchy, and smooth–all in one.

Tracy’s Guac Recipe:

• 1 ripe avocado
• 5 cherry tomatoes, diced
• 1 stalk scallion, diced
• 1 clove garlic, minced
• 2 Tbsp. diced onion
• 1/4 cup diced bell pepper (I used yellow for color and sweetness)
• 2 tsp. fresh lime juice
• 1 tsp. fresh lemon juice
• 1/2 tsp. sugar
• 1 tsp. salt
• 1 tsp. black pepper

Combine all ingredients (minus tomatoes) in bowl and mash with fork. Mix in tomatoes and eat with your favorite chip. I recommend multi-grain Tostitos or blue corn Tostitos. Buen Provecho, amigo!

*The bell pepper is my secret ingredient; it adds a nice >crunch<*