Lower fat, higher protein, and less expensive guacamole that tastes just as good (if not better) than the original.
On Thursday, Jackson and I flew out to Denver to spend the weekend at my mom and Greg’s house. A typical trip to mom’s is never short on activity and this weekend was no exception. In our quick four day visit, we drove to the mountains for a barbeque at my brother and his wife’s new place, went to a nephew’s t-ball game, and hosted a girls night/baby shower for a sweet friend (due any day)! I love packing in as much as I can into a trip. It’s the packing and traveling part that I don’t love so much, especially with this little guy in my suitcase…literally.
Packing is exhausting!
As my mom mentioned in her post yesterday, Jackson is the busiest little baby you ever did see, into everything and always on the go. So sitting with him on my lap for the 3 1/2 hour plane ride home just about wore me out. Trying to keep him off the floor and out of my seatmates’ laps was like trying to hang onto a block of jello wiggling through my fingertips and bouncing out of my hands.
Getting there and back is no easy task, but we make it all worth while by fitting in as much as we can while we are there. That’s how I feel about cooking sometimes too. If I’m going to go to the trouble of messing up my kitchen, I want to get as much out of it as possible. I double a recipe and freeze half or splurge on the best ingredients for maximum taste, or sneak in some extra nutrition when I can.
Guacamole is a pretty healthy snack, it’s full of good fats and fiber, but it doesn’t have any protein and those good fats are still fats, so moderation is key. You have to be like super human to only eat a moderate amount of guacamole though, right? So I like to add a secret ingredient to my guac…white beans. You don’t even know they are in there, but per bite, they increase the protein and lower the fat and calories. Seriously, you have to try this. If you are going to make guacamole, you might as well get as much of a nutritional punch out of it as you can. Also, try replacing the chips with rice crackers to health it up even more.
White Bean Guacamole Dip
Serves up to 8 small servings
1 15oz can of white beans (Great Northern, Cannellini, or Navy), drained with 1 T. liquid reserved
2 ripe avocados, halved and pitted
1 jalapeno or serrano pepper, seeded and chopped
1 1/2 T. lime juice
1 t. salt
1/2 t. pepper
1 t. garlic powder
1 c. cilantro (if you like it)
In a food processor, blend beans and 1 T. reserved liquid until beans are pureed. Scoop the avocado flesh and chopped peppers into the food processor and pulse a few times. Add the lime juice, salt, pepper, garlic powder, and cilantro. Pulse until the desired consistency (I like a little bit of texture and a few chunks of avocado in mine.)
Serve with crackers or chips. I really like these Brown Rice & Flax crackers from Wal-Mart even better than chips with this dip. They’re not only much lower in fat, but they hold up better to the thick dip and I just think they taste delicious.
Just 2.5 grams of fat in 16 crackers, compared to 6.5 grams in tortilla chips.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: White Bean Guacamole
The URL: https://welaughwecrywecook.com/2012/05/08/white-bean-guacamole-dip