Living It With Lisa

Memorial Day Guacamole

Ever since I used the information that I learned from Chef Rick Bayliss my Guacamole has had rave reviews from anyone who has tasted it.  Even from those who said they do not normally like it.  At first I thought sure they were just saying that  … but when they come back for seconds and request it when they visit I knew it was true.

It happened again yesterday and as I was talking to Manae she said mine was better than hers and what do I put in it.  As we compared notes it really wasn’t much different.  Then the light bulb when on.  I shared with her what I thought was ‘my secret’.  How I buy the avocados.  Bingo!  She waits until they are soft to the touch, so they are mushy when opened and used.  Then she over mixes hers so it is almost smooth.

So here are my tips for you to make the perfect fresh tasting Guacamole every time:

Chef Rick Bayliss and me

Start with a ripe avocado … not an over ripe one!  This is truely THE single most important thing you can do.  Chef Bayliss says “When the bulbous end of the avocado yields to firm pressure, the avocado is ready to use. Make sure that the “button” or brown stem piece is still in the avocados that you buy. It acts as a seal so that air can’t get into the avocado.”   It works.  I promise.  You will think it is not quite ripe enough, but it is perfect.  No brown mushy spots.  Just mashable and fresh.  I bought 8 avocados this way to make the guacamole in the picture above, no need to buy extras “just in case” because every single one was perfect!

Don’t over mix. Go chunky!  It is satisfying and it doesn’t resemble the puree from a frozen pouch.   I do one quick mash leaving it VERY chunky and then add the ingredients that I want to use.  Then I give it a quick stir and taste.  Adjust if needed and quick stir again. Chunky and done!

Yummy Guacamole!

What to add? The basics are avocado, salt, garlic and a little lime.  After that it is anything you want.  I add green onion and cilantro. Then garnish and eat!   You can add a little salsa, tomato, green chilies, sundried tomatoes … the possibilities are endless.

So go grab some avocados and enjoy the freshest best tasting guacamole ever!

From frozen foods to meatless meals, here are five time-saving strategies to help you prepare nutritious meals quickly and easily.

With all the pressures on our time, many of us cut corners. We resort to fast food, restaurant take-out, and frozen entrées that may be loaded with salt, fat, and calories. But it doesn’t have to be that way.

With a little advance thought and planning, you can prepare nutrition-packed meals even on the busiest of days. Here, then, are some of our favorite time-saving strategies.

Nutrition Tip 1 — Shop the Freezer Aisle
Frozen vegetables are great timesavers. They can be prepared in a few minutes in the microwave or quickly steamed in an inch or two of water. For the best nutritional value, choose frozen vegetables without added sauces and seasonings. You can even select some frozen entrées — if you peruse the nutrition labels carefully before purchasing. Look for products with less than 4 g of saturated fat and no more than 400–600 mg of sodium.

Nutrition Tip 2 — Portion and Prepare Ahead of Time
Buy uncooked chicken breasts, fish, or lean meat at the supermarket. When you get home, unpack and repackage it in freezer bags in the portions you need for one meal. Then add marinade and freeze — be sure to squeeze out as much air as possible from the bag to prevent freezer burn. Label and date the items, too. The night before you want to serve the protein, put the bag in the refrigerator to thaw. By dinnertime the next day, all you’ll need to do is grill or broil the entrée.

Nutrition Tip 3 — Cook Once, Eat Twice
When you’re cooking, make extra for another dinner. It doesn’t take much effort to double a recipe for spaghetti sauce, chili, a casserole, stew, or soup. Freeze the extras in the desired serving size.

Nutrition Tip 4 — Make Eggs the Center of Attention
Eggs are quick and easy to prepare. Try using eggs or egg substitutes as a main dish at dinner. For instance, create an omelet with low-fat cheese, leftover chili, or Chinese food. Use one whole egg and one to two egg whites to get the volume of two eggs for the cholesterol content of just one.

Nutrition Tip 5 — Prepare a Meatless Meal
Dinner does not always have to include meat. Instead, try topping a baked potato with a frozen vegetable, beans, and low-fat cheese. You can quickly prepare white and sweet potatoes in the microwave oven. If you prefer the flavor of potatoes baked in a regular oven, cook them halfway in the microwave and then finish them off in the oven.

You’re rushing down the aisle at the grocery store, checking things off your shopping list, when you spot an attractive bag of frozen strawberries that would be perfect for the next morning’s breakfast smoothie. The label says “Canada A.” You toss the bag into the cart, thinking that you’ve just scored yourself some yummy local berries frozen at the peak of freshness.

Take a closer look, and it turns out the strawberries are far from being close to home ….

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Here’s good food news: The more you munch on healthy eats, the less you need to worry about Friday night’s fat burger and fries. Who says? Harvard. Its medical school has found that women who routinely nibble nutritious foods slash their risk of dying from the usual culprits, including heart disease and cancer. To up your odds of living a long and healthy life—despite occasional blowouts at T.G.I. Friday’s—make sure you regularly include these seven nutritional powerhouses in your diet. “They’re the cream of the healthy-foods crop,” says Elizabeth Somer, R.D., author of Age-Proof Your Body.

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Blueberries are considered a superfood and featured on Healthcastle this month. Good for EVERYONE in their diet. Including Diabetics and those looking for low glycemic foods.  Read on…. Highlighting this month’s food of the month was pretty easy work. Blueberries, our choice for August, are truly nutritional superstars.  They are also tasty and easily found in markets and stores across North America, with multiple varieties to choose from.  The fruit can range in size from tiny pea-sized balls to those as big as marbles and can be any color from blue to maroon to dark purple.  Blueberries can be tart and a little crunchy when unripe; as the berries ripen the flesh softens and the fruit sweetens.

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