The best (and easiest!) Guacomole you will ever make...

I promise.  You'll want to start carrying this stuff around in a tupperware in your purse to every restaurant you go to.  I am constantly comparing this EASY homemade guac to every other guac in restaurants...and so far?  It wins by a landslide.

And who doesn't love guac?  Really.  (Well, i guess my sister doesn't...but she is seriously missing out on this.)  It is a staple in this house, as we are constantly craving mexican food of the healthy variety.  Serve it up with chips, top it on a salad, or pair it with any classic mexi dish you are making.  I guarantee you'll be running to the store later that night for more avacados...because you happened to finish the entire bowl by yourself... (I'm not saying I've done this before...but I've maybe done this before) ;)

Let's satisfy those taste buds!

Goddess Guac

2 ripe avacados

1 cup prepared salsa

1-2 tsp. cumin powder

1-2 cloves garlic, minced (or a few shakes of garlic powder if fresh isn't available)

lemon/lime juice (couple squeezes fresh juice, or a big glug of organic bottled juice)

salt and pepper, to taste

(Note: Cooking, to me, is all about individual taste and preference...I rarely measure ingredients, but go by how the dish tastes as it's coming together.  These measurements are an estimate of what I usually use...yours may be different than mine - follow your taste buds and experiment with the strength variations of the spices you use!  You'll know when your own guac is perfect. :))

Cut avacados in half lengthwise; take out pits (save one to throw in with your guac when you store leftovers in the fridge later - it will help keep your guac fresh and green!).  Scoop out avacado meat into a bowl.  Mash with fork until desired consistency - I like mine mostly creamy.

Add rest of ingredients to bowl and stir, to taste...I know you'll especially love the cumin, it really brings out the fresh flavors and adds a little zing!

Enjoy!  I just know you'll be tempted to eat the entire bowl with chips... :)

Check back soon for my favorite 5-min rice and beans - using leftovers and things you already probably have in your pantry - who doesn't love that?!  It's the perfect pairing for veg tacos, with a big dallop of guac on top!

Love,

Wholesome Annie

Our Favorite Fall Breakfast

There is nothing better than waking up on a chilly Fall morning, putting on your comfy slippers and an extra sweater, and padding down to the kitchen to make something warm and cozy.  In this house, it's oatmeal.  The good piping-hot, stick-to-your-ribs, can't-wait-to-get-out-of-bed-for-this kind of oatmeal!

It's easy, nutritious, and has as many variations as you can even dream of!  Here's the kind we cooked up this morning. :)

Simple flavors, yet the kind of savory depth your tongue is craving!  The best part is my secret ingredient: Cardamom.  One of my all-time favorite spices, and definitely my favorite part of this breakfast - you don't need a lot, it's super flavorful, but you'll be so glad you tried it.  It tastes so comfy, like putting on a warm Norwegian sweater :)  Hope you like it!

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Annie's Oats (sugar/dairy-free!)

1 c. Oat Bran (I buy organic bulk at our local co-op)

2 1/2 c. water

Stevia, to taste

1 T. Pumpkin Pie Spice

1/2 t. Cinnamon

1/4-1/2 t. Cardamom 

Unsweetened Vanilla Almond Milk (Almond Breeze brand is what I use)

The Wholesome Hippie's Miracle Granola (or granola of your choice), optional

Bring water to a rolling boil in medium saucepan on stovetop.  Turn heat to low.  Add oat bran, and stir continuously with a whisk.  The oats will thicken quickly, so make sure you're stirring to preventing burning/sticking to the bottom!  The whisking also helps break apart any lumps, so your oats are smooth and creamy. :)  If the oatmeal is thicker than your liking, add in a little almond milk at this time.

Add spices and stevia to taste.  We all know I like things extra-spiced, so I always add a lot!  Scoop oatmeal into a bowl, then top with almond milk and a small scoop of granola.  Mmmmmmm... :)

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Another variation, for the sugar and dairy-loving crowd...this is how Joe enjoyed his oatmeal this morning:

 

Instead of almond milk, I added Pumpkin Pie flavored coffee creamer, and a big dallop of my dad's homemade cinnamon apple sauce.  He was a happy man that morning! :)

What are your favorite oatmeal toppings?

My first blog ever!...and the BEST sugar, wheat and dairy-free pumpkin pie you will find around!

It's officially Fall in Duluth, MN.  (yay!!)  I crave pumpkin pie during the Fall season like mad...I want it all the time, every day! ;)  I massively failed at making a crustless, allergy-free pumpkin pie last week.  Like...BIG TIME FAIL.  It came out like a brick and hardly resembled the beautiful, rich pumpkin-y attributes that any good P-Pie should have. (Let's just say it was "brown"...at best.)

So I set out on a mission to come up with the BEST sugar-free, wheat-free, dairy-free pie EVER!  And I believe I delivered...even Joe, my sugar-wheat-and-dairy-loving boyfriend, has asked for a slice every night so far!  The best part?  We hardly have to feel bad that half the pie is gone in a matter of days, and only split between the two of us - it is made with simple, organic, healthy ingredients.  The kind of yummy goodness that sticks to your ribs and not your behind! :)

This is sure to delight your family and friends this holiday season - you may even fool them into thinking they're eating traditional sugar-laden pie!  Joke's on them... ;)
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Old Fashioned Pumpkin Pie - with a Healthy Twist

1 wheat-free, sugar-free pie crust (I use Namaste Foods brand "Biscuits, Piecrust & More!" mix)

1  15 oz. can organic pumpkin puree

1 1/2 tsp. organic pumpkin pie spice (or to taste - I like my pie extra flavorful!)

1/2 tsp. organic cinnamon

1/4 tsp. sea salt

1  14 oz. can organic coconut milk (use full-fat variety, not "light")

2 eggs, slightly beaten

1-2 packets stevia powder, to taste (I use NuNaturals NuStevia powder - the least bitter stevia powder I have found yet!)

Preheat oven as directed on your pie crust recipe.  Mix and prebake your pie crust while mixing the pie filling.

Mix pumpkin puree and spices together.  Add coconut milk and eggs slowly, mixing well, to avoid lumps.  Add stevia, to taste - remember, stevia is about 30 times sweeter than sugar and you don't need much.  Add stevia in small amounts, about half a packet at a time, taste-testing the batter until it is at the level of sweetness you prefer! (avoid over-sweetening as it will result in a bitter taste)

Pour mixture into pre-baked pie crust.  Reset oven to 425º F and bake for 20 minutes, then reduce temp to 350º F for an additional 50-60 minutes.  Continue cooking for longer if pie is not set in the middle (you should see that nice golden color and the "break" around the edge of the pie and in the center).

Cool thoroughly on a wire rack, then refrigerate overnight.  I prefer my pumpkin pie cold (with extra whipped cream!) and an overnight in the fridge really helped set the pie and bring all the delicious flavors together!

Enjoy - and Happy Fall from the Wholesome Hippie :)