Guacamole Post

This guacamole is probably one of my best snack recipes. So with Cinco de Mayo on the horizon, I thought I would share it with you! I made this dip last week for our marriage ministry and I kid you not, it was gone within five minutes! The balance of the sweet onion, minced fresh garlic, the hint of lime with a dash of cayenne… it was spot on with our Mexican fiesta. Ole! (I swear I just heard a Guitarrón in my head! 🙂

I wanted to keep this recipe clean and authentic, so this is quick and easy for you to create in your kitchen. I used my food processor, but you can totally do this without one. The texture will just be “chunkier”. I added pure doTERRA lime essential oil, at the end of the mixing, to add depth to the flavor. It really brings out that bite of lime that totally compliments this recipe. You can purchase the oil here.

Note: This recipe fed over 20 people (as a garnish/dip). Please use organic ingredients when available.


3 Haas avocados, quartered

1/2 medium sweet onion, quartered

1 medium ripe tomato, quartered

3 garlic cloves, peeled

1/2 tsp sea salt

1 lime, juiced

handful of fresh cilantro

Dash of cayenne pepper

1 drop pure lime essential oil


Add ingredients to the food processor in order listed (except for lime essential oil).

Pulse mixture until you reach the desired consistency.

Place in a glass bowl and add the essential oil. Stir with a wooden or stainless steel spoon. The essential oil can leach toxins from plastic containers or utensils and I avoid metal, so the avocado doesn’t brown.

Enjoy with a clean-eating salad or tortillas!

Happy Cinco de Mayo!!!






Sweet Potato Casserole


Fall has come and gone as quickly as the summer. Its hard to believe we will be decorating our Christmas tree in only a matter of days. I love the holidays because it gives me more opportunities to cook for my loved ones. This year I am determined to have many clean eating recipes on our table for Thanksgiving. I am using two of Elana’s Pantry paleo recipes for my chocolate pecan pie and apple tart. Why try and perfect perfection?

A couple of weeks ago, I was watching Pioneer Woman with my son and suddenly a recipe popped into my head. I wanted to combine sweet potatoes with butternut squash to make a sweet potato-like casserole. I cleaned up the other traditional ingredients with coconut milk, coconut butter (manna) and pure maple syrup and nixed the marshmallows.

The smell of this sweet, cinnamon dish in the oven is truly comforting! I hope your family enjoys this recipe as much as mine.


4 sweet potatoes

1 small butternut squash

1/2 can of coconut milk

2 eggs

4 Tbs. of coconut butter (manna)

1/2 cup of pure maple syrup

1/2 Tbs. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. pure vanilla extract

1 drop of wild orange essential oil


1 1/2 cups chopped pecans

1 Tbs. melted coconut oil

1 Tbs. pure maple syrup

1 tsp. ground cinnamon


Preheat oven to 425 degrees.

Wash and pierce sweet potatoes with a fork. Slice butternut squash in half, length-wise an scoop out seeds with a spoon. Place sweet potatoes and squash (sliced sides down) on a baking sheet. I use Pampered Chef stoneware, so I don’t have to grease the pan. Cook for about 45 minutes and test by piercing potatoes and squash with a knife or fork. Remove from oven and cool completely.

Preheat oven to 350 degrees.

Remove skins from potatoes and squash and cut into large chunks and place in a large glass or stainless steel mixing bowl. (You have to use glass or stainless because of the citrus essential oil.) Smash mixture with a fork or masher to get a smoother consistency. Add all of the ingredients listed from the coconut milk thru the wild orange essential oil. Mix well with a handheld blender until mashed potato-like consistency. Then pour into a 9×11 baking dish.

Mix the topping ingredients together in a medium sized bowl. Mix well and spread over the top of the sweet potato mixture. Bake for about 30 to 40 minutes or until the topping is lightly brown.