I accept that I will always lose any battle against guacamole. What starts out as a reasonable portion seems to always end with me scraping the bottom of the bowl to get any last trace of the dip. It’s a problem shared by many| and the justification is pretty universal ¡ª?”But it’s healthy; it’s made with avocados!” Full of fiber and good-for-you fats| avocados seem like a gift of decadence masquerading in a healthy shell. But don’t let them fool you| avocados are also calorie dense| and a couple trips to the guacamole bowl quickly add up.
Source: Rancho La Puerta
Not too long ago| I was invited to spend some time at Rancho La Puerta| an award-winning wellness retreat known to point people towards a healthier way of life. After days filled with workouts| vegetarian meals| and an absence of alcohol| I heard rumblings of Rancho La Puerta’s sangria happy hour| which included mounds of its famous guacamole. It took one taste to know that the recipe typified everything I love about guacamole ¡ª?it’s creamy| spicy| and has a bright acidity from the citrus. I ate mounds of the stuff. Given how healthy I was being| calories really didn’t matter to me in that moment.
It was only later that I found out it was full of peas. Sticking to its mission of health| Rancho La Puerta’s recipe replaces one cup of avocado with an equal serving of frozen peas. And while it loses a significant amount of calories (130) and fat (21 grams) in the process| the recipe does not sacrifice in taste; the perfect dish to fool your veggie-averted friends. From here on out| I am sticking to this unique play on the traditional dip and will be more than OK when it comes time to scrape the bottom of the bowl.
Steamed broccoli| edamame| or asparagus tips can be used in place of peas.