Today is a special day! It’s June 12th, which means this blog is exactly 1 year old. I first started it because I was so sick of the college cafeteria food I ate every day of freshman year. I wanted to make my own simple, healthy recipes throughout sophomore year since my dorm suite had a kitchen and share these recipes with other students. Although I was still on a school meal plan this year, I definitely cooked more and was a happier diner
I cannot believe how far this blog has come in just one year. My Greek Yogurt Blueberry Pancakes recipe went viral earlier and was featured on 2 of my favorite websites Buzzfeed and Greatist. Literally a dream come true. Ever since, there has been so much traffic to this website that I never could have imagined a year ago.
Of course, none of this is possible without the help of all my supporters – ALL of you who are reading this right now, those of you who subscribed to my blog, any who has commented on/liked a post, my amazing friends who have helped me or watched me cook, and of course, my mom who is the one who has inspired me this entire time. A HUGE thanks to all of you
In celebration of this 1-year anniversary, I have guacamole deviled eggs for you all. Eggs are a symbol of new life and fertility, which is what I hope this next year will bring for this blog. Since it is the summer again, I will definitely have more time and energy to try out new recipes. So thanks for stopping by and stay tuned for more!
GUACAMOLE DEVILED EGGS
Guacamole (see my recipe)
6 hard boiled eggs
1 tablespoon vinegar
Boil the eggs: Place the eggs in a single layer in a pot, completely covered by water. Add a tablespoon of vinegar to help keep the egg whites from running out of any eggs that happen to crack while cooking. Bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat and leave the pan covered for 12 minutes.
While the eggs are boiling make the guacamole.
One by one, crack and peel open the boiled eggs after they have cooled. Using a knife, slice them in half vertically. Scoop out the yolk with a small spoon.
Fill each half egg with guacamole and top with a cilantro leaf.
The humble avocado. It is hard to fully capture its delicate and subtle taste – somewhere between green, buttery, nutty, and smooth. I have become infatuated with the avocado, an ingredient that has been honored with the prestigious title of “superfood”. It is bursting with monounsaturated fats, the good type of fats that help your cholesterol. The creamy, buttery texture makes it a perfect natural substitute for butter and mayo for healthier eating. But of course, it is most famous for being the star ingredient of guacamole!
Mmmm guacamole. My friend Hayley introduced me to guacamole (and hummus) just last year, igniting an obsession for dips. I have perfected my own recipe so well that I could make it in my sleep. This is a simple guacamole with tomato and onion and of course, lime juice – the second most important ingredient.
Guacamole has received a lot of attention lately. I heard a Sporkful podcast where the host and 3 guests spent about 30 minutes discussing the definition of guacamole and how to eat it. Is it better chunky or smooth? Chunky. Should you use a triangle-shaped chip or scoop chip? Triangle. There is even a certain method to holding the chip when you go to dip because you don’t want it to break in the bowl.
Guacamole has to be one of my favorite foods. I can eat it anytime, anywhere. Sometimes I’ve had just guacamole as a meal, for lunch or dinner. It is so addictive, delicious, and the best part is that it’s nutritious. All of the ingredients are whole, healthy and natural.
3 Haas avocados, ripe
1 small onion, diced
1 small tomato, seeded and diced
1 lime, juiced
1/4 teaspoon cumin
pinch salt and pepper
Dice onion and tomato, set aside.
Slice avocados and scoop out into a large bowl. My method of doing this is cutting the avocado vertically and twisting the two halves. Then I use a butter knife to cut a square grid in the avocado, and scoop it out with a spoon.
Cover the avocado with lime juice and mix. Use your hands (or a potato masher) to roughly mash up the avocado. Make sure not to over-mash so that there are still small chunks.
Add in cumin, salt, and pepper. Season to taste.
Fold in tomatoes and onions.
Cover with plastic wrap so that there is no air touching the guacamole and chill in the refrigerator for 30 minutes. Then serve!
For another delicious avocado recipe, see The Eggvocado!