If you follow me on Facebook or Instagram, you’ve probably noticed I’m working on getting healthy. Healthy and fit. I want to be Denise Austin fit. (Hi Denise!) I like to pretend Denise and I are on a first name basis. I’ve looked up to her for years, though I just signed up for a weight loss plan through her site. (Denise didn’t pay me to say that, but if she wanted to, I’d totally go for it. #justsayin).
Anyway, a big part of getting fit is eating healthy. Last year, I did a great running program but didn’t lose a single pound. That fun fact showed me the food I choose to put in my body is a big part of my problem. So I’ve been working on making healthy eating choices.
I’m drinking more water, cutting down on processed foods and incorporating good fats – like avocados!
A favorite recipe is my Better Than It Looks Avocado Salad Dip. I call it that because, well, it tastes better than it looks. When whipping this up, I feel like the Pioneer Woman, chopping beautiful red tomatoes and green avocados. And I think, I should take pictures of this, like the Pioneer Woman. Then I stir everything together and…hmm. It’s not so pretty anymore.
But it tastes good! And that’s what counts. Right?
It’s called Avocado Tomato Salad Dip because I like to eat this as a salad, a side dish with my meal. The kids like it as a dip, with tortillas…but I’m trying to get healthy, so I don’t go there.
This is a basic recipe you can dress up with different ingredients, and it will still taste yummy. Next time I might add black beans to pack in protein; that would be good. And maybe some onion. Feel free to experiment! Because of my allergy, I eat dairy free, but this would be good with cheese, too.
Better Than It Looks Avocado Tomato Salad Dip
4 small-medium tomatoes, chopped for salad, diced for dip
3 ripe avocados, chopped for salad, diced for dip
1 11oz can white shoepeg corn, drained
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients in a large bowl. Stir gently so that the avocados are slightly broken down, but still chunky. Cover and refrigerate for at least 30 minutes and serve!
Tasty Tuesday at Beauty and Bedlam