After a gruelling session at the gym on Saturday, I thought I deserved a big breakfast. I made myself a big plate of food – two omelette-pancakes (only one made it into the photo :P), cherry tomato and rocket salad, and chunky guacamole. The omelette-pancakes were made in a similar way as regular omelettes (just add milk and flour) and were a great protein-packed substitute to the carb-filled tortilla wrap. For the filling, I used leftover vegetarian mince (Quorn) from my spaghetti bolognese dinner the night before.
The guacamole was my favourite part. I love avocado and tend to eat at least two a week – it is good for your skin, your heart and your weight. The only problem with most guacamole is the raw red onion – the smell of the onion lingers in your breath for a loooooong time, making guacamole a socially awkward addition to a meal or lunch box. I tend to make guacamole without red onions.
Here is my recipe for my chunky guacamole:
- 1 ripe avocado
- Juice of quarter of a lime
- 1/2 a tomato, roughly chopped
- A handful of coriander / cilantro, chopped
- A small clove of garlic, finely minced
- A stalk of spring onion / scallion, chopped (I normally omit the leafy ends, but feel free to chuck them into your guac)
- Salt and cracked black pepper to taste
1. Half and pit your avocado. Remove flesh and place in a mixing bowl. Save the pit if you want to keep the avocado for later.
2. Squeeze the juice of the lime onto the avocado flesh. Mash with the back of your spoon.
3. Add all the other ingredients and mix well.
4. Taste and adjust seasoning.
5. If you wish to serve the guacamole later, place the pit in the middle of the guacamole, wrap tightly in cling film, and refrigerate. You may also wish to add the chopped tomatoes just before serving.