Healthy Living & Prevention in El Paso

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Throw some guacamole bombs during the big game

Throw some guacamole bombs during the big game

05 Feb 2025 by Ted Escobedo   2 min read

Looking for a high protein, low carb snack for game day? This guacamole recipe is the bomb!
Unlike regular guacamole, this one doesn't include tomatoes because they would make the mixture too runny. Using butter has the desired effect and the fat bombs are firm. To minimize the avocado from browning, make them in small batches so you don't have to store them for a long time. Also, make sure you use lime juice and keep them in an airtight container.
Ingredients (makes 6 fat bombs)
1/2 large avocado (100 g/ 3.5 oz)
1/4 cup butter or ghee, softened at room temperature (55 g/ 2 oz)
2 cloves garlic, crushed
1 small chili pepper, finely chopped
1/2 small white onion, diced (35 g/ 1.2 oz)
1 tbsp fresh lime juice (15 ml)
freshly ground black or cayenne pepper
1/4 tsp sea salt, or to taste
1-2 tbsp freshly chopped cilantro
4 large slices bacon (120 g/ 4.2 oz)
Instructions
1. Preheat the oven to 375 °F
2. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap.
3. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
4. Halve, deseed and peel the avocado. Place the avocado, butter, chili pepper, crushed garlic, cilantro and lime juice into a bowl and season with salt and pepper
5. Mash using a potato masher or a fork until well combined. Add the diced onion and mix well.
6. Pour in the bacon grease from the tray where you baked the bacon and mix well. Cover with a foil and place in the fridge for 20-30 minutes.
7. Crumble the bacon into small pieces and prepare for "breading."
8. Remove the guacamole mixture from the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge.
9. Eat immediately or store in the fridge in an airtight container for up to 5 days.

IMAGE: https://www.delish.com/cooking/recipe-ideas/a22356...


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