Tag Archives: avocado

Guacamole + A New Way to Save Total Noms Recipes


Before I get to talking about one of my favorite snacks on the planet, let me get personal for a second. There are 38 days until I get married. Thirty. Eight. Where did the time go? Five years ago, my honey and I were just starting to get to know each other- and now we’re preparing for what will be the biggest day of our lives. I can’t flipping wait!

OK, annoying wedding talk over- let’s dive into this guac. Literally.


I don’t know what it is, but I am addicted to tortilla chips. Maybe it’s the salt, maybe it’s the crunch- but I cannot stop at just one chip. Whether they come from a bag, or are those amazing fresh hot ones sprinkled with coarse salt from the local Mexican joint, I will lose my cool entirely and go ham on them all. It can get embarrassing.

But really, can you blame me? Especially when there’s amazing dips to be paired. I’m a sucker for restaurant-style (NOT chunky) salsa, but I do love a nice bowl of fresh guacamole, and it couldn’t be easier to make.

The hardest part is buying avocados and waiting for them to ripen- the ones at my store are always rock hard, but after a day or two in the fruit basket they will soften up and be perfect for creamy, delicious guac!

Check out my guacamole recipe below!

Prep time

Cook time

Total time


Serves: 4

  • 1½ – 2 ripe avocados
  • ½ jalapeno pepper, diced finely
  • ½ plum tomato, diced
  • ¼ red onion, diced
  • 3-4 tbsp (loosely packed) cilantro, minced
  • juice of one lime
  • salt, to taste

  1. Using a sharp knife, cut the avocado in half from top to bottom. Twist to separate, and remove the pit by whacking your knife (carefully!) into the pit and twisting to remove. Scoop out the avocado meat from the peel with a spoon and add to a bowl.
  2. Add the pepper, tomato, onion and cilantro to the avocado and using a fork or a potato masher, mix everything together until the avocado breaks down and starts to become creamy. Season with salt and sprinkle with the lime juice; then stir again and serve with tortilla chips. Enjoy!

I’ve heard a bit of drama around the mix-ins for guacamole- I’m a big fan of keeping it simple, just some diced tomato, onion, jalapeno, and tons of cilantro and lime juice. Some people prefer garlic in theirs, some like fun things like mangoes and/or pomegranate seeds- whatever floats your boat is bound to be awesome, I think ๐Ÿ™‚


I also am excited to announce a new way to save Total Noms recipes. In addition to pinning, liking, and tweeting my recipes to save for later, you can also save them directly to Ziplist, using the blue “Save” button in the top right underneath the photo in the recipe above. Ziplist is an amazing grocery list app that you can update and take on the go- it’s one of my everyday mobile apps that I rely on to get food on the table! Now, whenever you save one of my recipes to your Ziplist account, the ingredients from that recipe will get automatically added to your grocery list and the instructions will be there for you whenever you’re ready to start cooking. Pretty neat, huh?

And while we’re at it, have you signed up for my email list yet? It’s by far the easiest and best way to make sure you never miss a recipe.

Now tell me- What’s your favorite dip to bring and enjoy at a party?

Happy Eating ๐Ÿ™‚

Scrambled Eggs with Avocado

Scrambled Eggs with Avocado

Eggs for breakfast are one of my favorite treats. I usually have a pretty hard time deciding between salty or sweet if I’m going out for brunch, but there really is nothing quite like an omelet, or a fried egg on toast, or eggs benedict to start off your day.

One of my preferred ways to prepare eggs for breakfast is just to simply scramble them. This might sound weird, but I really just love doing the scrambling in the pan as the egg starts to cook through- the way the texture changes before my very eyes as I keep stirring is a little mesmerizing. Plus, scrambling is pretty much fool proof- you’re not going for the perfect, beautiful soft roundness of a poached egg, or the flawless flipping of an omelet- you’re just getting right in there and making a delicious mess on purpose!

Scrambled Eggs with Avocado

Over the weekend, I tried something totally different for me with my scrambled eggs- I added some diced avocado! At first I was worried it would do something funky with the texture, but it actually complemented the eggs perfectly. I love how avocado adds that unique creamy texture to anything it’s added to, and it really takes some normal humdrum eggs over the top.


I’ve been meaning to say thank you to OXO for sending me some pretty egg-scellent kitchen tools last month, including an egg beater, an omelet turner, and a 3-in-1 Egg Separator. This is pretty crazy, but I’ve never actually owned an egg beater in my life, and never really felt the need to have one- until I got this one! I always thought egg beaters were hard to clean, but the OXO Egg Beater has easily removable whisks and comes apart to put in the dishwasher when I’m done. It makes cooking omelets a breeze and was very useful in mixing the eggs for this breakfast super fluffy.

I’m also obsessed with their Flip & Fold Omelet Turner they sent me- and I have to admit, I’ve been using it for more than just omelets. The flat turner part bends easily to get under anything in the pan, but is structurally sound enough to help you make the flip cleanly and without breaking anything. Plus, it’s basically covered in rubber which is good for my klutzy self who is constantly dropping things (sorry about that flower vase, PJ…)

Scrambled Eggs with Avocado

Anyways, this breakfast. It’s pretty awesome. Check out the recipe here:

Scrambled Eggs with Avocado
Prep time

Cook time

Total time


Serves: 1

  • 1 tbsp canola oil or butter
  • ½ onion, chopped
  • 2 eggs
  • salt and pepper
  • pinch crushed red pepper flakes (optional)
  • ½ avocado, diced
  • ⅓ cup shredded cheddar cheese
  • fresh cilantro, chopped (for garnish)

  1. In a pan over medium heat, heat up the oil or butter until it coats the pan. Add the onion and cook until translucent and starting to soften, about 2 minutes.
  2. In a small bowl, whisk together the eggs, cheese and salt and pepper. I also added the crushed red pepper flakes because I like a kick in the pants in the morning.
  3. Once the onions are looking nice and starting to soften, add the egg and cheese to the pan. Using a rubber spatula or turner and a light touch, start pushing the eggs around till they start to scramble. The idea here isn’t to cook the eggs so much that they get hard and rubbery, but rather to keep them fluffy and soft, so no pressing down on the eggs to cook them through. You should only need a minute or two to cook the eggs.
  4. Once the eggs are completely opaque, remove the pan from the heat, add the avocado and toss. Garnish with cilantro and serve!

Adapted from Epicurious.

You know I couldn’t have these without a healthy dollop of Frank’s Red Hot (I put that $%!@ on everything!) and a little extra cheese on top… YUM!

Check out some other egg-straordinary breakfast recipes:

Breakfast Tacos:

Breakfast Tacos

Stuffing Frittata:

Thanksgiving 2012

Quickie Quiche:


Happy eating ๐Ÿ™‚

PS. My thanks to OXO for providing me with these tools! As always, all opinions are my own and I was not compensated in any other way for this post.

My Favorite Salad

My Favorite Salad

Lunchtime for a working girl can be a dangerous activity.

Having worked in Manhattan for the last 5 years, I’ve eaten from a lot of subpar delis, overpriced salad bars, and super-salty “ramen” during my favorite mealtime of the day. Sure, occasionally you find the absolutely amazing hole-in-the-wall burrito joint, but it’s usually just a few too many avenues away to be convenient, or costs a few too many dollars than you’re willing to let go of, or, let’s face it, contains a few too many calories to ever be deemed a responsible choice.

(Side note: I might have made a spreadsheet to catalog all of the “good” places around my office. If you work near Times Square/Hell’s Kitchen, hit me up and I’ll send you the Google spreadsheet.)

I’m ashamed to say I often pick up and buy my lunch somewhere around my office rather than bringing it from home, and frankly, it’s been taking a toll on my wallet and on my waistline.

It’s just that I have a lot of expectations when it comes to lunch, and microwaved leftovers (especially microwaved meat… EWW!) just don’t cut it. So, because I’m still on the Standard Process Cleanse and most of the take-out options around here do NOT fall into anything I should be eating, I’ve had to innovate and come up with some kickass ideas in order to stay healthy and happy with my food choices.

Enter this salad- not just any salad, but myย FAVORITE salad. Like, of all time.

It combines some of my favorite flavors (lemon, kalamata olives, cherry tomatoes), with some nutrition powerhouses (kale/arugula, quinoa, avocado) and turns into something so much greater than the sum of it’s parts.

The best part is… it is filling, delicious, and so much better than anything I can find around Midtown!

My Favorite Salad


5.0 from 3 reviews

My Favorite Salad
  • 2 cups greens (I prefer kale, arugula, or a mix), chopped
  • 1 cup cherry tomatoes, cut into quarters
  • ½ cup cooked quinoa
  • ½ avocado, diced
  • 6-8 kalamata olives, chopped roughly
  • 2 tbsp fresh parsley, chopped
  • 1 lemon slice
Optional additions:
  • ¼ cup celery, sliced
  • ½ cup carrots, chopped
  • ¼ cup roasted salmon, flaked

  1. Combine all ingredients in a bowl and toss to combine. Sprinkle with juice from the lemon slice, toss again, and serve!

Tip: An easy way to dice an avocado is to make hash marks in the avocado while it’s still in the peel, then scoop it out with a spoon:

My Favorite Salad

Need some other good and healthy lunch ideas? Lentil soup is one thing I don’t mind re-heating in the microwave, and is so yummy. Another favorite isย lentil salad,ย grilled corn salad (accompanied by some grilled chicken or flaked salmon), orย carnitas tacos. (I seriously have a phobia of microwaved meat, so I usually just toast up the tortillas in the office kitchen instead, then add the meat and toast some more to heat through).

What are your favorite bring-from-home lunch options?

Happy Lunching ๐Ÿ™‚