Home ยป Only the Best Guacamole + Weekly Menu

Only the Best Guacamole + Weekly Menu

I learned a lot in college. Aside from nutrition, of course.

I learned I really enjoy people and that the bar scene was totally my jam, no alcohol required (seriously).

I learned that traveling women’s hockey teams have a LOT of fun and that ice rinks that put their locker rooms BELOW the ice are not only death traps — walking downstairs on blades often ends poorly — but they’re also REALLY hot.

I learned that I hate chemistry, but hate biochemistry even more. But since I was 1 credit hour shy of a minor, I bit the bullet.

I learned that if it was raining outside, I was inclined to skip class. The campus was huge, the buses were unreliable at best, and I HATE rain.

I learned that the best part of living in a sorority house was the fact that you had a house cook and dinner would be waiting for you no matter what time you got home from class or whatever it was you were out doing.

I learned that apartment living without a washer, dryer, or dishwasher was really no way to live and also that living in the “loft” of a 5-bedroom apartment during college is LOUD…and hot.

I learned how to survive on very little sleep which probably helped when the kids were young, but I seem to be making up for lost time. I love my sleep these days.

I also learned how to make the best guacamole because what’s more fun on a Saturday night in than a “Guac Off” with your college roommate? This recipe has been perfected over the years, dating back to college. My junior year, to be exact. I am often praised for my guacamole and Mark says it’s better than any restaurant around. While I’m biased, I tend to agree 😉

Only the Best Guacamole

Only the Best Guacamole

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Traditional guacamole with texture and and my secret ingredient!


  • 4 ripe avocadoes
  • 1/4 onion, finely chopped
  • 1/4 cup chopped cilantro
  • 3/4 tsp garlic salt*


  1. Cut each avocado in half; remove the pit and score the flesh using a paring knife.
  2. Scoop out the avocado chunks into a medium bowl. Use a fork to mash the avocado against the side of the bowl until few chunks remain.
  3. Stir in the onion, cilantro, and garlic salt. Serve shortly after preparing to prevent browning.


I really like Lawry's Garlic Salt (Coarse Ground with Parsley), especially in this recipe!

Nutrition Information:
Yield: 8 Serving Size: ~1/4 cup
Amount Per Serving: Calories: 115Total Fat: 10.5gCholesterol: 0mgSodium: 105mgCarbohydrates: 6.1gFiber: 4.8gSugar: 0.4gProtein: 1.4g

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LOVE guacamole? Saaaaame. Check out some guac-y goodness!

Weekly Menu: May 2nd – 6th

Be well,

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