2 Ingredient Guacamole

Photo credit: Julia Gomelsky 

Photo credit: Julia Gomelsky 

Avocado is a serious super food. It’s nutrient dense, which means you get a lot of nutritional benefits from them for little in the way of calories.

My favorite thing about avocado is that it’s a healthy fat. Consuming healthy fats is important for lots of reasons, here are some of them (this is just the tip of the iceberg):

  • You need to eat fats so that your body can absorb fat soluble nutrients like vitamins A, D, E and K

  • Your cell membranes (all of them in your body) are made from fats

  • You need fats for energy production in your body

  • Fats are important for healthy hair and skin

Avocados are also a good source of vitamins, minerals and antioxidant nutrients.

Cooking with avocado oil is something I recommend because it has a higher smoke point, meaning it’s safe for cooking at high temperatures (whereas olive oil is not, FYI). It also has a very neutral taste, unlike olive oil, so it’s more versatile in my opinion. That’s why I use it to make my mayo.

Because avocados are so good for you, guacamole can be a great addition to your healthy diet, if you do it right of course.

JCBN Guacamole fits that bill, and it only has 2 ingredients!


  1. Avocado

  2. Pico de gallo


  1. Mash avocado

  2. Mix in pico de gallo to your liking

  3. Enjoy!

Turmeric Brussels Sprouts

Oven Roasted Brussels Sprouts

Oven Roasted Brussels Sprouts

Brussels sprouts are a cruciferous vegetable, and therefore are super good for you, in lots of ways. Let’s count some of them:

  • Detox

  • Gut health

  • Loaded with antioxidants

  • Anti-inflammatory

  • Nutrient rich (wide range of vitamins and minerals)

  • And much more!

I love Brussels sprouts. Seriously love them. If they are on a menu, that’s what I order.

So of course, I make them myself too. My version is stripped down, and still delicious. Not to mention easy!


  • 1 lb Brussels sprouts

  • Avocado oil

  • Salt to taste (optional)

  • Turmeric powder (optional)


  • Half Brussels sprouts

  • Toss in a bowl with avocado oil to coat the sprouts

  • Spread out on a cookie sheet, sprinkle with salt (optional), and turmeric powder (optional)

  • Bake at 350 degrees for 20 minutes, toss/flip and bake for another 20 minutes (or if you are lazy like me, I bake for 40 minutes and don’t bother to toss/flip them, still works great)

  • Enjoy!

I had to add another photo. This is the turmeric roasted version. How gorgeous are they!?

Oven Roasted Turmeric Brussels Sprouts

Oven Roasted Turmeric Brussels Sprouts

Roasted Nuts and Seeds

Perfectly Roasted Nuts and Seeds

Perfectly Roasted Nuts and Seeds

I made these in a pinch when I needed an emergency snack that still was up to nutritional snuff.

You can use any combination of your favorite nuts and seeds. This batch included what I had on hand, almonds and pumpkin seeds.

Almonds are full of healthy fats, and contain fiber, protein, and magnesium (among other nutrients).

Pumpkin seeds are high in antioxidants, magnesium and fiber, and have anti-fungal properties!


  • Nuts and seeds of choice

  • Avocado oil

  • Salt and/or other spices and seasonings as desired

    • Turmeric, chili powder, paprika, garlic powder, and/or crushed red pepper flakes are some ideas to give them a kick

    • Cinnamon, nutmeg, and cacao powder are some ideas if you’re looking for something on the sweeter side


  • Add avocado oil to a fry pan and turn on heat to medium

  • Add nuts and seeds, and seasonings of choice (I just do salt usually)

  • Stir as they brown for a few minutes, it goes fast so stay on top on it!

  • Let cool and enjoy

You can snack on these, and even add them to salads.

Pan Seared Sweet Potatoes

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Serves 2-4



  • 1 large sweet potato

  • 2 twigs of fresh rosemary (or sage if you prefer)

  • 2 twigs fresh oregano

  • 1 small handful fresh basil

  • 3 cloves fresh garlic

  • ¼ cup avocado oil



  1. Peel sweet potato and cut into rounds

    • Thinner will cook faster and be crispier, thicker will be ‘meatier’

  2. Strip rosemary (or sage) from the stalk

  3. Strip oregano from the stalk

  4. Chop basil

  5. Chop or mince garlic

  6. Add oil to a skillet

  7. Place cut potato slices into oil

  8. Add rosemary (or sage), oregano, basil, and garlic

  9. Cover at a slight angle to allow ventilation

  10. Cook on medium heat

  11. When the potatoes start to brown, flip

  12. When they are cooked to your desired tenderness and brownness (20-30 minutes, less time if thinner sliced), plate and serve