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THE BEST HOMEMADE GUACAMOLE AND SALSA

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THE BEST HOMEMADE GUACAMOLE AND SALSA
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Mexican food has to be my favorite cuisine– if there is guac and salsa at a table, I WILL be eating all of it! I’m famous among my friends for these two recipes, so I knew I needed to share them with all of you 🥑 Pair these with @sietefoods chips and you’ve got a simple, yet incredible Superbowl setup! 

THE BEST HOMEMADE GUACAMOLE AND SALSA

THE BEST HOMEMADE GUACAMOLE AND SALSA

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Ingredients
  

Salsa Ingredients

  • 3 ripe tomatoes
  • 1 poblano pepper roasted, skin removed and seeded
  • 10 basil leaves
  • 4 black garlic cloves
  • 1/2 sweet onion
  • 1/4-1/2 jalapeño depending on how spicy you like it
  • 1/4 serrano pepper
  • 2 limes juiced
  • 3 tablespoons extra virgin organic olive oil
  • celtic salt to taste

Guacamole Ingredients

  • 4 ripe avocados
  • 1/4 super diced onion
  • 2 roasted garlic cloves
  • 1/4 habanero peppers seeded
  • 1/2 jalapeño peppers seeded
  • 1 whole lime juiced
  • 1/8 tsp chili powder
  • 5 mint leaves
  • 6 basil leaves
  • salt and pepper to taste

Instructions
 

SALSA INSTRUCTIONS

  • Roast poblano pepper on a stovetop to burn the skin off. Place roasted pepper in a ziploc bag in order to remove skin and seeds.
  • Add all ingredients to food processor until the desired consistency is achieved (anywhere from chunky to smooth)

GUACAMOLE INSTRUCTIONS

  • In a medium bowl, mash together all ingredients. This recipe serves 4 people so double or triple the recipe, depending on how many people you are serving.
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THE BEST HOMEMADE GUACAMOLE AND SALSA

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1 Comment
  • Cameron Thurman
    January 31, 2020

    Would love to see more recipes.

    Reply

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There’s a few dishes I’m famous among my friends and family for— my banana bread, the “Shay-gar-ita”, and my guacamole and salsa recipes for Taco Tuesdays at my house. Mexican food has gotta be my fave cuisine, so it’s only natural that I’ve mastered my guacamole and salsas. Head to the store tonight to grab the ingredients and pair ‘em with your favorite gluten-free chips (my go-to is @sietefoods) for a simple, yet incredible Taco Tuesday tomorrow. Enjoy! ⁣ ⁣ Guacamole Ingredients⁣ 4 ripe avocados⁣ 1/4 super diced onion⁣ 2 roasted garlic cloves⁣ 1/4 habanero peppers, seeded⁣ 1/2 jalapeño peppers, seeded⁣ 1 whole lime, juiced⁣ 1/8 tsp chili powder⁣ 5 mint leaves⁣ 6 basil leaves⁣ Salt and pepper to taste⁣ ⁣ Salsa Ingredients⁣ 3 ripe tomatoes⁣ 1 poblano pepper roasted, skin removed and seeded⁣ 10 basil leaves⁣ 4 black garlic cloves⁣ 1/2 sweet onion⁣ 1/4-1/2 jalapeño depending on how spicy you like it⁣ 1/4 serrano pepper⁣ 2 limes juiced⁣ 3 tablespoons extra virgin organic olive oil⁣ Celtic salt to taste⁣ ⁣ Guacamole instructions ⁣ 1. In a medium bowl, mash together all ingredients. This recipe serves 4 people so double or triple the recipe, depending on how many people you are serving.⁣ ⁣ Salsa instructions ⁣ 1. Roast poblano pepper on a stovetop to burn the skin off. Place roasted pepper in a ziploc bag, and move around with your fingers in order to remove skin and seeds (it’s easier than it sounds!) ⁣ 2. Add all ingredients to food processor until the desired consistency is achieved (anywhere from chunky to smooth)

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We’re in the thick of soup season and I’m loving it! As the base to so many of my soup recipes, a great tasting veggie broth is key. If you’ve never made vegetable broth before, it’s easier than you think. I’ll save the odds and ends of my vegetables throughout the week and toss them all into a big pot to make my own broth. Here’s what I had on hand but use the veggies you have in your fridge or garden! ⁣ ⁣ Ingredients ⁣ 12 cups filtered water⁣ 1 tbsp extra-virgin olive oil⁣ 1 red onion quartered or sweet onion with skins⁣ 1 whole garlic bulb smashed⁣ 1 chili pepper roughly chopped with seeds⁣ 1 thumb-sized piece of ginger roughly chopped with skin⁣ 1 cup kale chopped⁣ 1 cup spinach chopped⁣ A handful of fresh parsley sage, rosemary, & oregano⁣ 5-6 cup mixed chopped vegetables and peelings (I used carrot peelings, fresh mushrooms, leeks, and celery, spring onion)⁣ 1/2 cup fresh or dried shiitake mushrooms⁣ 30 g dried wakame seaweed⁣ 1 tbsp peppercorns⁣ 2 tbsp fresh turmeric ground turmeric⁣ 1 cinnamon stick ⁣ 2 pieces of star anise ⁣ Fresh sage, tarragon, oregano and basil from my garden⁣ *optional 1 tbsp coconut aminos⁣ ⁣ Instructions ⁣ 1. Toss all of your ingredients into a large soup pot.⁣ 2. Fill with water until all ingredients are submerged.⁣ 3. Simmer for 2-8 hours. The longer you simmer, the more flavorful the broth.⁣ 4. Strain well and store covered in the fridge. It also freezes well!

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I’m a huge proponent of celtic salt and each time I post a recipe, I get a few questions about the difference between Celtic and Himalayan salts. As salt is such a fundamental part of most cuisines, it’s important to pick a salt that tastes great, while still maximizes health benefits. While both Celtic and Himalayan are definitely better options than regular table salt, I tend to favor Celtic. Here are the main differences:⁣ ⁣ PINK HIMALAYAN SALT⁣ Pink Himalayan Salt is mined in the Himalayan Mountain foothills in Pakistan. Himalayan Salt is a dry salt and will draw the liquids out of foods. Because of this, I would not recommend marinating, coating or letting the salt sit for too long on your food before eating. However, Himalayan Salt does a great job of regulating water content in the body. It also supports libido, bone strength, and respiratory health. ⁣ ⁣ CELTIC SALT⁣ Celtic salt is harvested from evaporated seawater and scraped from clay-lined pans on the coast of France. Celtic Salt has a high moisture content, which makes it really easy for our bodies (which are mostly made of water) to digest and use the salt’s minerals. Celtic Salt does a great job of alkalizing the body, building immunity, improving brain function and also eliminating mucus buildup. It also has a slightly more intense flavor, making it a better option to use on strongly flavored foods. ⁣ ⁣ Both Himalayan and Celtic salts regulate blood pressure and sleep, as well as promote heart health and increase the body’s energy. Both are great options so it really comes down to personal preference and what you’re looking for from a salt.

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With rain in the forecast for Los Angeles, I’m ready for a weekend full of making soup! If you’re right there with me, try my Healthy Pumpkin and Carrot Soup. It’s rich in all of those warm and comforting flavors so it’s perfect for some inclement weather. This recipe makes quite a bit of soup so it’s great if you’re cooking for your family or if you’d like to prepare it ahead of time and eat it throughout the week! Enjoy! ⁣ ⁣ Ingredients ⁣ 1 sugar pie pumpkin⁣ 1 cup of chopped carrots⁣ 1 whole onion chopped⁣ 2 tbsp coconut oil⁣ 4 large garlic cloves (or 5 small cloves), minced⁣ 2 inches freshly grated ginger ⁣ 2 tbsp Coconut cream for soup + extra for garnish⁣ 2-3 tbsp organic maple syrup to your liking⁣ 4 cups of chicken or vegetable broth⁣ 1/4 tsp thyme⁣ 1/16 tsp ground sage⁣ 1/8 tsp cinnamon⁣ 1/16 tsp nutmeg⁣ 1/4 tsp fennel seeds, whole⁣ 1/16 tsp cayenne⁣ 1/8 turmeric powder⁣ Salt and paper to taste⁣ ⁣ Instructions ⁣ 1. Preheat oven to 425 F. Halve the pumpkin and scoop out the seeds. Brush with coconut oil or olive oil and place cut sides down onto a baking sheet. Roast for 35-45 minutes or until very tender. Set aside to cool for a bit. ⁣ 2. Add coconut oil into the pan over med-high heat. Add carrots and cook for 2 minutes, then add onions and cook for 3 min.⁣ 3. Add in all seasonings, then add in garlic and ginger, add in roasted pumpkin. Stir around for about 2 minutes. ⁣ 4. Add in vegetable or chicken broth, bring to a simmer, and cook 10 minutes. ⁣ 5. Remove from heat, let cool slightly, add into high powdered blender and blend until smooth. While blending on a lower setting, add in 2 tbsp of organic coconut cream.⁣ 6. Transfer to a bowl, serve with roasted pumpkin seeds, kale, and coconut cream⁣ ** if soup seems too thick, feel free to add any vegan milks or vegetable or chicken broth and blend until you reach your desired consistency.

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I’ve had a blast sharing my vacation with you guys— and I’m just not ready to say goodbye to the delicious Mexican food here in Tulum. In honor of the end of my vacation, I wanted to share my favorite recipe for my Famous Taco Salad. Many of you have lived through my stories this past week for all the delicious food @claire_grieve and I shared in Tulum and here’s your chance to actually try it! Enjoy it— and thanks for traveling virtually with me! Xx ⁣ ⁣ Ingredients ⁣ 1 lb organic free range ground chicken ⁣ 1 tbsp avocado oil⁣ 1/2 onion, chopped ⁣ 2 garlic cloves, minced⁣ 1 tsp fennel seeds⁣ 1/2 tsp chili powder⁣ 1/8 tsp cayenne⁣ 1/8 tsp onion powder⁣ salt and pepper to taste⁣ 2 limes, juiced⁣ 1 cup vegetable broth (can also use chicken broth or water)⁣ ⁣ Salad Ingredients⁣ 2 cups spinach⁣ 2 cups of your favorite lettuce⁣ Basil⁣ Zucchini⁣ Sprouts⁣ Avocado⁣ ⁣ Instructions⁣ 1. Add avocado oil to pan.⁣ 2. Add the chicken and cook until browned.⁣ 3. Add the onion and cook until it turns translucent.⁣ 4. Add all your seasonings.⁣ 5. Cook for two more minutes.⁣ 6. At this point, if you need to add more oil, do so now.⁣ 7. Add in 1 cup of broth or water and your lime juice.⁣ 8. Let simmer and keep covered until the liquid is absorbed.⁣ 9. In the meantime, assemble your salad. I also like to eat them with my favorite grain free chips from @sietefoods. ⁣ 10. Once the chicken is finished cooking, add to salad and enjoy. ⁣

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Does anyone else make food their #1 mission when experiencing a new place? When traveling, my goal is to try as many new restaurants as I can. In my mind, trying the cuisine is the best way to experience cultures, learn about traditions and get out of your comfort zone. ⁣ ⁣ As I wrap up a beautiful vacation, I can’t wait to try to make some of these dishes the Shayna’s Kitchen way to share with you guys! So many fun new recipes are coming to you guys Xx

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My Veggie Pad Thai is a super-easy, healthy meal that’s perfect for spicing up a weeknight! Using the veggies you have on hand, the recipe can come together in under 15 minutes. I found a delicious hearts of palm “pasta” at Trader Joe’s to make this recipe gluten-free but feel free to use zoodles or any other GF pasta you’d like. What I love about this dish is how customizable it is— make it with chicken, shrimp, tofu, or even make it vegan! Enjoy! ⁣ ⁣ Ingredients ⁣ 9 oz hearts of palm pasta (I got this at Trader Joe’s but you can use any gluten-free pasta you’d like; I also think zoodles would be great!) ⁣ 1 lb boneless skinless chicken breast, cubed ⁣ 2 eggs ⁣ 3 green onions ⁣ 1/4 cup roasted peanuts ⁣ 2 cloves garlic, minced ⁣ 1/4 tsp red pepper flakes ⁣ 1 tbsp tamari⁣ 2-3 tbsp lime juice ⁣ 3 tbsp sesame oil ⁣ Vegetables of choice (I used red and green peppers, carrots, broccoli and spinach for a more traditional pad thai but use what you like and have!) ⁣ ⁣ Instructions ⁣ 1. Rinse hearts of palm “pasta” (if you’re using traditional noodles, cook according to package directions). ⁣ 2. Heat 1 tbsp of sesame oil in a pan and add cubed chicken breast. Salt and pepper the chicken well. Using tongs, flip the chicken once browned on one side and cook each side for around 2-3 minutes or until golden brown. Set aside. ⁣ 3. In the same pan, add the remaining sesame oil and add your vegetables and garlic. Sauté until tender. Pour in the eggs, stirring consistently to scramble. ⁣ 4. Once the noodles are ready, add the noodles, tamari, peanuts, cooked chicken and red pepper flakes. Stir until fully mixed. ⁣ 5. To plate, drizzle with lime juice and garnish with fresh basil and green onion. ⁣

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My Veggie Pad Thai is...

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THE BEST HOMEMADE GUACAMOLE AND SALSA