Creamed Butternut Squash Soup – Low-Calorie and Delicious

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I feel like I have been absent from blogging quite a bit. I never truly forget about you (mythineaters) but I don’t seem to find the time to post new recipes. I keep my Instagram and mythineats Facebook page updated but for some reason actually taking the time that I should to post the recipe slips through the cracks.

It’s that time of year that I love! The trees start changing colors, the weather gets colder, the smells in the air are rustic and I love all things Autumn.
With that being said as soon as it got just chilly enough at night, I decided that I would attempt making something to keep us warm and cozy, but that didn’t have to take hours and that would be filling and a great way to welcome the colder weather.

So, my Husband and I stopped at our Farmer (where we buy most all of our fruits and vegetables from) to see what she had picked that day and what was new in season. I instantly saw a lovely butternut squash and knew that that was what we were having for dinner. My Husband especially loved the idea so we got the butternut squash and home we went.

Butternut squash has so many health benefits. 1 cup of butternut squash has more potassium than a banana. Is rich in vitamin A, C, E, B6, Magnesium and Folate just to name a few. So, let’s eat it up!

Now, I’ve seen plenty of recipes for this type of soup that call for heavy cream, coconut cream, milk, butter, etc.
I’m all about skipping that. I don’t think that it’s a necessary ingredient and I don’t miss it. I like to keep our meals with as little ingredients as possible. I must admit it turned out quite delicious and I’ve already made it about 3 times thus far and each time I change a few things.
The first time I added a couple potatoes. The second time I didn’t add any starch. And the third time I added a sweet potato. I have to admit the flavor was pretty much always the same so technically speaking you don’t need to add anything and it will taste delicious. You choose.

Making this off the top of my head I don’t have true measurements so I’ll try my best to give you some.
I hope you love just as much as we did!

Ingredients:

1 Butternut squash, medium sized
1-2 Shallots
Drizzle evoo
200 ml of Water**
2 Vegetable bullions, yeast free and organic**
1-2 tsp. Turmeric1 Sage branch (or 4-5 leaves), fresh
Salt and Pepper to taste

In a smaller pot put water and bullion to boil.
Now, clean you butternut squash by slicing in half remove the seeds with a spoon, and then peel. Be careful as it is tough, I generally cut mine in 3 parts and peel individually.
Once peeled, cube and set aside.

Peel and finely chop your shallot. Get a medium pot place over medium flame on the stove, add the evoo and then the shallot. Allow to cook for about 3 minutes.
Now add your butternut squash and mix thoroughly, mix in your turmeric and after about 5 minutes add the sage and your bullion water (vegetable stock). Place lid on top and allow to boil for about 20 minutes.

At this point you should be able to pierce the butternut squash with a fork. If you can then turn off the stove top if you can’t cook until you can.

Remove the sage, grab your immersion blender place all the way inside the pot and blend until pureed. (if you don’t have an immersion blender then simply grab your regular blender and carefully scoop the soup inside it and blend).

Serve with a drizzle of evoo.

Variations:
– Add potatoes or sweet potatoes to the soup, peeled and cubed, just add a little more water.
** Instead of water and bullion you can heat vegetable stock already made.
– Top off at the end with toasted pumpkin seeds, or bacon bits, or croutons.

 

 

Light Italian Dish: Seppie e Piselli (Cuttlefish and Peas)

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Seppie e PiselliI don’t know how often it happens to you but to me it happens quite a bit especially when the weather changes. if it goes for hot to cold I instantly crave comfort and my comfort is always something like a homemade soup.
My go to for sure is Pasta e Fagioli (recipe here), but there are other things I crave as well; and the other thing is something I rarely make at home but mainly order in a restaurant. It’s called Seppie e Piselli which means Cuttlefish and Peas. It’s a very popular, simple but a delicious Italian dish.

It’s low calorie, healthy, light but yet hearty and totally satisfying to the palate. I actually attempted making it the other day and other than shelling the peas it was quite simple to make and the result was an amazing meal.
I’m not the biggest fan of peas. I just don’t care for them but in this recipe they are delightful. Accompany this recipe with some nice fresh baked bread and you’ve got yourself something that will change you forever. Enjoy!

Ingredients:
Serves 4-6

2 lbs. of fresh Cuttlefish
14 oz. fresh Peas, shelled
1 Onion
2 Garlic cloves
1 cup of Tomato sauce
2 tbsp. Extra Virgin Olive Oil
Salt to taste

Clean the cuttlefish (I got mine cleaned), rinse under the sink and then slice in small strips.
Slice onion and garlic coarsely and add to a saucepan with the Evoo, once golden add the cuttlefish, peas and tomato sauce.
Turn heat to low add the salt and allow to cook for about 30-40 minutes. If you need you may add water.

Now you may eat.

GF Delicious Almond Flour Cinnamon Rolls

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GF cinnamon rolls Hello, I’m back and it’s a perfect time because it’s Easter week…..which means celebration and therefore a time that calls for a special recipe.

You must know by now that I love cinnamon rolls as this will be the third recipe for cinnamon rolls that I will post but when you love something there are endless ways of making them and endless way of trying to get them to satisfy different phases of your life. I have the indulgent phase where I just want to have the real thing, recipe here,  there is a time I want a healthier version but that hits the spot recipe here, and then there is a time that I want both but I want to stay as close to healthy as possible putting only the best ingredients in my body that won’t cause any strain on my digestive system or when I might of eaten too much and want a sweet but stay lighter so then I created this recipe & I figured that seeing as a celebration is coming up and undoubtedly we are going to eat more I wanted to share a healthy but perfect for the occasion recipe…whether it be for breakfast or after Easter lunch.

Regardless of what you are doing for Sunday I want you to make these delicious little rolls because they are AMAZING!

So let’s get to baking. Enjoy!

Ingredients:
Makes 8-10 rolls

For the  rolls

3 cups almond flour  
A smidgen of salt
1/4 tsp baking soda 
1/4 cup coconut oil, softened or liquid
2 tbsp of honey
2 flax eggs (2 tbsp. ground flax seeds + 6 tbsp. water, mixed & allow to rest for 5 min)
For the filling

1/4 cup honey
2 tbsp ground cinnamon
Preheat the oven to 350 (175 C) degrees
In a large bowl, combine the almond flour, salt and baking soda.
Now add the honey, flax eggs, and melted coconut oil, mix until dough forms.
Using a rolling pin roll the dough out between two sheets of parchment paper about an 1/4inch thick. Remove the top piece of parchment paper and place the clean side on your baking tray.
Drizzle the honey evenly over the dough, you can spread it around with your fingers or a knife but remember to be gentle. Then evenly sprinkle the cinnamon
Place the long end of the dough toward you and start rolling carefully using the parchment paper to help you roll as needed. Continue rolling until you have a log. Carefully cut the roll into about 9-10 thick slices.
Place the rolls cut side down on the prepared baking tray.
Bake for 10-15 min. Or until golden.
Enjoy!

Healthy Garbanzo and Spinach Soup

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Garbanzo and Spinach SoupThere is one thing about Italians and there many soups that just taste so delicious and always comfort you. The ingredients are always simple but the soups have depths and are rich in flavor.
I found that most of them have one thing common and that is the rind of Parmigiano Reggiano. Italians waste nothing and this is a perfect example of that. Why throw way any part of the Parmigiano Reggiano? I mean it’s still cheese.
What we do is keep the rind of this amazing cheese and then when we make a soup we throw it in there, this will salt the food but also give your soup a richness of flavor that no other ingredient can give it.
I hope that you enjoy this dish. I’ve combined some of my favorite ingredients for one of those days that you need warmth, comfort, and deliciousness all in one, but here is the catch it’s really healthy too!

I find this recipe to be perfect for this time of year, when it’s cold and you need something heavy and filling that will keep you warm and fit as well; especially during this time of year with all the holidays happening it’s easy to forget what yummy healthiness you can be cooking. You don’t have to give up on anything delicious in order to be healthy. Trust me!

I hope you really Enjoy!

Ingredients
serves 6-8

  • 500 grams Garbanzo Beans, soaked overnight
  • 4 quarts Vegetable stock
  • 1/2 pound Baby Spinach or Kale
  • 1 Carrot
  • 1 Shallot
  • 2 Celery stalks
  • 1/4 pound Baby Potatoes
  • 3 Parmigiano Reggiano Rinds
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 6 Sage Leaves
  • 1 handful Parsley, chopped
  • 1 dash Tumeric
  1. In a medium pot over moderate flame add the Extra Virgin Olive oil & once hot add the shallot, carrot, celery and 2 sage leaves allow to cook until golden and then add your garbanzo beans mix thoroughly and then add stock.
  2. Make a Bouquet Garni with cooking string grab the Rosemary, Thyme and remaining Sage leaves tie them together with cooking string and drop it in the pot.
  3. Bring soup to a boil then lower flame to minimum and allow to boil for an hour. Add the potatoes and boil for another half hour; then add the parmigiano rinds and boil for an additional 20 minutes.
  4. Add the Spinach and simmer for only 10 minutes. Turn off flame, remove the Bouquet Garni and allow soup to sit for 15 minutes before serving.

 

Healthy Yeast-free Vegan Honey-Cinnamon, Raisin Rolls

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It’s that time of year where you just wanna get in the kitchen and start baking (at least it is for me). I enjoy whipping up healthy things on the weekend when I have time in the kitchen. I love to eat and when it comes to creating delicious, healthy goodness that nurtures your body for some reason I enjoy it 10 times more.

My blog turned 3 a day ago and I just can’t believe that I still have things to add but more than anything that I have such amazing followers. Thank you for all your support! I haven’t really had that much time to blog lately, but I try to experiment new recipes whenever I get a chance so that I can continue giving you some new and healthy ideas. Seeing that I am celebrating 3 years of me blogging I figured that I would start Sunday with a sweet treat.

I don’t get much time in the kitchen lately so I don’t have time to sit around and wait for stuff to rise, rest, etc.. I need to cook and whip up simple, fast but healthy recipes so I made some healthy no-yeast honey-cinnamon, raisin rolls.

You see, I love cinnamon rolls; especially the ones from Cinnabon, yeah you heard right, I think they rock! That being said they are not a great option for you. So, besides the fact that I don’t eat them anymore (mainly because I live in Italy and they don’t exist here) but also because I don’t get any nutrition out of it (they aren’t healthy at all), and I love nurturing my body. The option I have is to bake them myself and I must say that I find the ones I make so delicious. I have another cinnamon roll recipe here which I find to be delicious just as much.

This morning I woke up had my coffee and my husband looked at me and said ‘what can we have for breakfast? Cinnamon rolls?’ I had mentioned cinnamon rolls the day before so he had a craving I looked at him and quickly said ‘sure if you want to wait 40 minutes?!’ there was no need to wait for a response his face was lit up like a kid on Christmas morning. I quickly started preheating the oven and whipping up the recipe.
No more than 40 minutes later he was enjoying his much wanted cinnamon rolls.
They are moist on the inside crunchy on top (the way I like them) and just the right level of sweetness that doesn’t leave you feeling gross. I know that it’s that time of year that we all eat a little more than we should so I like to keep things lighter and healthier also because you don’t have to eat heavy stuff just because it’s that time of year. Sweet treats can be healthy and when they are you enjoy them so much more.

I hope that you enjoy them just as much as we did. I didn’t add any icing to these, but if you want to add icing you can find it in my other Sinnamon roll recipe here.

Ingredients:
Makes 16

For the dough:

  • 3 cups Kamut Flour
  • 1/4 cup Organic Brown Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1 cup Almond milk
  • 1 tbsp. Lemon juice
  • 5 tbsp. Lactose-free Butter (melted)

For the filling:

  • 1/4 cup Honey
  • 2 tbsp. Cinnamon
  • Palmful Raisins

Preheat the oven at 425º F (220ºC)
In a smaller bowl mix the almond milk with the lemon juice and let sit.

Put your honey jar in a bowl of hot water so it can soften.

In a separate bowl combine flour, sugar, baking powder, baking soda, salt and stir together. Now pour in the milk mixed with the lemon and the melted butter, stir until well combined (not too much) knead with your hands until dough becomes a ball and slice in half.  On a lightly floured surface grab one 1/2 of the ball and begin to roll out into a rectangle; pour 1/2 of the honey evenly on the center avoiding the edges, and then sprinkle 1tbsp. of the cinnamon and some raisins.

Roll up carefully and trim the edges and cut into 8 slices, repeat same with the other half.
Place in a non-stick pan, (if you want you can put baking paper underneath and up the edges) or just put butter at the bottom. Once they are all in (they can touch) bake for 20 minutes or until tops are golden. Enjoy warm with a cappuccino. YUM!

 

 

Mussels, pomodorini and alotta Love!

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I can’t believe that I actually let over a month go by since my last post. I’m embarrassed that I just haven’t fit in the time to write a recipe or give you some of my knowledge on how to eat and stay thin too!
Today I specifically took the day of work tomorrow, we head to Ibiza tomorrow for a little vacation and I figured I might as well take the day off and just clean, workout, blog, relax and cook my husband a nice dinner. I still don’t know what I’m going to make but it’s going to seafood something. I really like to make special healthy meals for my husband. But as of late I leave the house at 7:30am and get home at about 20:00 at night leaving me very little time to experiment in the kitchen; so I resort to salads, grilled food and that’s about that.Today I will cook up something and then post it next time around.

It’s a beautiful autumn day. The leaves are starting to fall, the weather is perfect, I had a kick ass workout and I am in such a good mood.
Speaking about mood, did I ever mention that your mood directly affects your weight? well it does!

I think that everyone is always so focused on what to eat that we forget that no matter how healthy we are if we are miserable we will never achieve that healthy thin body we want. Mental health plays a big role in weight loss and healthy nutrition.
The thing is that depending on what mood you are you are releasing chemicals into your bloodstream and this causes a reaction to where your body wants you to feel good so instead of focusing on maybe digestion, fat burn, or energy it focuses on protecting you from the attack that is your chemical imbalances.

So, you can eat as healthy as you want but if the whole time you are thinking that you are fat and ugly that ‘peach’ you are eating, is not going to make you skinny and pretty. It’s not the peach or forced salad which you think is absolutely disgusting that is going to fix your problem. It will put you on the path to a healthier you, but it’s not going to fix your problem. You need to start loving yourself and be happy, this is going to make you make healthy choices and you’ll see the pounds start coming off. Mind over matter.

Now with that being said get in the kitchen and make yourself a delicious light and simple meal tonight. I love Mussels. They are full of antioxidants, potassium, zinc, minerals and iodine; they also contain vitamin C & B and let’s not forget that they are full of iron. They are low in fat with only 86 calories per 100 grams.
This dish is super simple, fast and amazingly delicious.

Ingredients:
Serves 2-4

1 kilo of Mussels

1 Garlic clove, peeled and minced

Grape Tomatoes, a handful

2 tsp. Chili peppers, optional

1 bunch Parsley, fresh and chopped

3 drizzles of EVOO

To clean the mussels:
Run under cold water, remove the beard and scrub the shell. Eliminate the ones that are open or have a crushed shell. Once all this is done rinse and set aside.

Prepare:
Place big pan over high heat, drizzle the evoo, add the garlic and chili peppers, cook just a bit and then add your tomatoes allow to cook just for about 5 minutes. Add your mussels and cover with lid just until all of the mussels have opened, should take about 5-8 minutes. Do not mix during this time.

Turn heat off sprinkle the parsley and then gently mix. Now serve and if you want place a delicious piece of bread at the center of the table and enjoy!

My tips on how to stay Thin during summer vacation.

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Hi friends!

I’ve been in a whirlwind lately; new house, new job, crazy schedules, turning 30 years old, celebrating 10 years of marriage and then of course always trying to fit in a vacation in here and there. So, I cannot complain! Although it’s been crazy; life is good!

With this being said, I haven’t really been cooking a lot of new recipes lately, we mainly stick to cooking on the grill and then of course going out to eat in all the local summer bars & restaurants, as you know Italy is famous for all their little outdoor places to eat and/or drink that open up just for the summer (as we live in a beach town) so we are taking advantage of that. And then we just celebrated our 10 year anniversary in Mykonos, Greece. It was amazing.

The reason I wanted to write a post about how to stay thin during summer vacation is simply because I know that the summer is awesome, but also a time were you tend to gain weight. I know they say that you gain weight during the winter, but I really think that it varies, because during the summer you enjoy a few more cocktails, you eat later, you stay out later and you just try to have a little more fun while enjoying the beautiful weather.

10 years of marital blissLike I mentioned earlier, we celebrated our 10 year anniversary recently (actually July 12th, so just a few days ago). And, just got back from Mykonos where I think is the first time I lost weight during a vacation. No, I don’t know how much as I didn’t weigh myself, but my clothes fit looser and I feel great. I didn’t at all change what I ate and just stuck to what I generally do at home, I might of had wine every night but that’s all I changed I promise. It got me thinking that if you stick to what you do everyday and don’t act like you were starving this whole time and use your vacation as your time to overeat, you might just be in for a pleasant surprise.
So here are a few tips for how you can try to stay yourself without sacrificing on anything all the while still enjoying your summer.

  1. Stay Hydrated. Drink water!! During the summer your body tends to bloat because you retain fluids due to the heat. If you stay hydrated your body will automatically de-bloat and you’ll feel a whole lot lighter. And your skin will glow too! Besides water helps your body naturally detox, so do it!
  2. Eat your greens and your proteins. Make or Order a nice salad and add chicken, or shrimp. This will help your body detox and keep your digestion on track so that you don’t get bloated. It also makes you full faster, making you eat less. Causing you to not have to not eat crap!
  3. Have yourself a snack made of pure watermelon. Yes, believe me watermelon is ridiculously hydrating and super filling.  It goes through your system so fast and you’ll feel so light. Same goes for Pineapple! Eat this if you crave anything sweet and do yourself a wonderful favor.
  4. Workout! I worked out 5 days out of the 7 days during the vacation and I felt awesome. I mean I am on vacation to feel good not to feel bad. So, if I feel good while I workout then why give it up on vacation? To me working out is not a chore it’s a pleasure and I feel great after I complete it. So, workout!
  5. Soak for 20-30 minutes in an Epsom Salt bath! This should be at the top of the list. You wanna know one of the secrets of thin people? This is it! You soak in Epsom Salt and you will feel energized, relaxed, tight & fabulous. Try it and then tell me what you think.
  6. Yes… you can drink. Opt for white wine. Try to stay away from all those sugary drinks and if you still want them, then please make sure to drink 2 glasses of water after each of them, thus trying to flush out the sugar and helping your whole system stay on track.
  7. Don’t eat just cause it’s free or included. I see people shoving food down their throats simply because it’s free or included and I think that you are better than a free binge that will cause you to feel horrible the next day. If you are hungry then eat; but stop overeating just because it’s there. You’re without a doubt going to feel horrible the next day, or even later. I ate only what I really wanted when I wanted (isn’t that what vacation is all about?! Only that! and I was really impressed to notice that I actually loved this vacation because I didn’t go on a vacation to come back and have to go on a diet. I went on a vacation to come back feeling relaxed and glowing. So be mindful of what you eat.

These are a few of my tips. They are nothing crazy, they are not hard but they truly are so simple and so easy to follow that you will wonder why you haven’t done them all this time. Remember a vacation is something you wait for all year to feel good. Not something you wait for all year to feel horrible. Stay connected to your body and mind and you’ll truly have an amazing summer! We are beautiful creatures and we deserve to always: no matter what the circumstance, to feel that way. Have a wonderful Summer!

Beach Photo

 

Pomodori Ripieni (Stuffed Tomatoes)

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This is a traditional roman dish that is vegan, vegetarian and oh so delicious!

It’s a simple, quick summer dish to make and it even tastes better the next day. I know it might sound crazy that this would be a summer dish but it really just is.
So, if you find yourself with little time or rushing around with not enough time to dedicate to the kitchen I would say that this dish was designed specifically for you.
I wanted to share this recipe because even if it’s not something that I invented or something so known, it’s actually a very healthy and fast meal for either lunch or dinner. The original recipe calls for wedged potatoes to be baked along with the tomatoes but I left the potatoes out and made myself a side salad and or veggie dish. I really hope that you like as much as we did.

Here goes. Enjoy!

Pomodori Ripieni 3

Ingredients:
Serves 9

  • 9 Large Tomatoes
  • 9 Tbsp. Rice
  • 2 Garlic cloves
  • Few leaves of Basil &/or Parsley
  • Extra Virgin Olive oil to taste
  • Salt and Pepper to taste

Rinse the tomatoes and slice the top off and set them aside to then use later to cover the tomatoes with.

Grab a medium sized bowl and with a spoon carefully scoop out pulp of tomato into it. Place tomato face side down and continue process until all tomatoes are done.
Now blend or chop up the pulp of the tomato and return to bowl. Add the garlic chopped finely to the bowl along with the evoo, basil, salt and pepper.
Now add the rice and mix all ingredients well, allow to sit for atleast 1 hour and 1/2.

Preheat your oven to 200°C (380° F).

Grab a baking dish drizzle some evoo and then place the tomatoes inside face up. Scoop rice inside each tomato and once completed top the tomato with the tomato tops you set aside.

Bake for an hour. And then you can either leave them to cool for the rest of the day or you can eat them right away. Either way I think they are delicious.

 

Homemade Gluten-free Gourmet Crackers

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I am a cracker fanatic. Anything that is a crispy, crunchy and made with flour or should be made with flour is my friend.

Over the years I have stopped buying these delicious crackers if they are made with white flour, yeast and any ingredients that I can’t pronounce and I love eating the crackers that are made with spelt, or kamut flour with maybe some extra virgin olive oil, sea salt and maybe some rosemary, flax, or other similar ingredients. Trust me they taste a million times better than regular old crackers that have all this processed crap in them.

I shy away from gluten free because generally the replacement ingredients for the flour and binders are just more crap and sometimes high in sugar. This of course isn’t all of them you can find some really great Gluten free products but you do have to read the labels on gluten-free products because just cause they are gluten-free does not mean that they are healthy.
I like Elana’s Pantry and her recipes for all things gluten-free are pretty great. I came across this recipe that I thought looked interesting and I really had an itch to try it because it seemed so simple and I love almonds so why not. I am curious and always up for a good ol’ recipe that stimulates my taste buds. Well the outcome was great.  But I have to admit that I did non like the taste the egg left, the almond flour tends to absorb the taste of anything you cook it with….it tasted a bit eggy to me so I decided to make a few changes and I must say they are delicious. You should try them too!

I think these would be great served with a cheese board or even with some charcuterie or served with some preserves or even peanut butter and honey…you choose either or, but this Monday is Memorial Day and I’m sure as hell eating these. ‘Nuff said. Here’s the recipe. Enjoy!
Ingredients:
Makes about 20-24

  • 1 1/3 cup Almond Four
  • 1tbsp. ground Flax/Chia seeds
  • 3tbsp. Water
  • 1tbsp. Olive oil
  • 1tbsp. Rosemary, freshly chopped
  • Sprinkle of Sea Salt

In a small bowl combine the ground flax/chia with the water. Let sit for 3 minutes.

In a large bowl combine almond flour, rosemary and sea salt and mix ingredients.

Add Olive oil to the flax & chia, mix and stir into the Almond flour mixture.

Roll the dough in between to pieces of parchment paper until about cracker thickness (so thin)

Remove the top piece of parchment paper and cut into 2 inch squares.

Bake at 350° for 12-15 minutes. Until lightly golden.
Allow to cool completely.
Variations:
  • Use and egg instead of the flax and water
  • You can incorporate 1/4 cup sunflower seeds and/or pumpkin seeds
  • Replace rosemary with turmeric, cayenne, and any other spice you would like.
  • Hey go ahead and add something that you might like, shaved parmigiano  or black pepper. Try anything!

 

Healthy Guacamole for 5 de Mayo

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Avocado is something that I grew up eating simply because my Mom loves it so she used to try and incorporate it in many of our meals and since a very young age I’ve just enjoyed eating it.

When I moved out at 17 I got away from it for a while because here in Italy it wasn’t so easy to find up until recently, (where pretty much every grocery store will have it), but also because it’s a little pricey and at that age I wasn’t going to spend a €1.50 on one.
I then moved to the States (as you all know) and while there I rediscovered it by going out to eat at Mexican restaurants and shopping at the grocery stores where I found it everywhere and for great prices.
Being an Italian with a vast and inquisitive palate when I lived in the United States I would only really enjoy eating out if it was Sushi, Mexican, Indian, Thai, Vietnamese, Peruvian, Spanish, Organic and/or Vegan. I didn’t find any authentic Italian restaurants and while I’m sure there are some that are legit they will never compare to eating here in Italy, so why bother. I explore the world because I like the to get to know it and not to find Italy in it. I love all cultures and I like to enjoy their food as well.

I’ve been lucky my husband and I found some amazing Mexican restaurants and one of the things I enjoyed most was the chips and salsa and/or guacamole. I love guacamole. The only thing I find is that sometimes it has too much onion, or other ingredients and what I most like about guacamole is the avocado mashed with cilantro and lime with just a hint of salt and lots of cayenne.
So, I’ve decide to make it at home and while now we live in Italy and 5 de Mayo is no more, we still make a Mexican dinner on that night just so we too can celebrate and enjoy this cuisine that really does not exist in Italy at all.
Here is my take in a very simple dish that can really make your day!

Ingredients:
Serves 3-4

  • 1 Avocado
  • 1 Lime
  • 1 tbsp. of Cilantro, fresh
  • 1/4 tsp. Cayenne Pepper
  • Salt to taste

Halve the avocado, remove pit and place pulp in a medium bowl. Lightly mash with a fork until consistency is chunky but smooth.
Squeeze the lime and add juice, slat and cayenne pepper to the avocado and mix.
Chop the cilantro and add to avocado mix thoroughly and serve.