An eye on your waist.........Guacamole with oven baked tortilla bites

I never make resolutions because they are hard to keep. All you strong-willed folks may be smirking at me. But, I do plan to stay active and fit this year. How about you guys? What have you planned for 2010? (Maybe, I'm too late in asking you this question, but just inquisitive)


These days , we hear so much about staying fit, eating healthy, reducing fat and sugar intake and so on. All this is important for the kind of stressful lifestyle we lead.

But, where do you start? And, how do you follow all the rules? You have to figure it out yourself. Personally, for me, it's all about portion control. I don't deprive myself of good food. But, I try to understand what's on my plate and how it will affect me. So, when I see cake, I don't run and hide. I enjoy a small slice rather than a large one. Similarly, fresh fruits, vegetables and whole grains point fingers to good health. So, I opt for that kind of food too now a days.


With all due respect to those of you who have resolved to live healthy, here is the recipe for a very healthy snack.It is very comforting and helps you stay on track. It's scrumptious too. Avacadoes are packed with vitamins, minerals, fiber and monounsaturated fat that helps lower bad cholesterol.Guacamole is a mexican avacado dip.



Stay fit, stay healthy and Happy 2010.


Ingredients :(Serves 2)

• Whole wheat tortillas - 2 ( can substitute with chapatis)
• Ripe avacado - 1 ( avacado will be dark green when raw and black when ripe)
• Onions - 2 tbspns(fine chopped)
• Tomatoes - 1 tspn(fine chopped)
• Coriander leaves - 2 tsps
• Lemon juice - 1 tspn
• Low-fat yogurt - 1 tbspn
• Cumin powder - 1/2 tspn
• Salt and pepper - to taste.

Directions:

• Preheat oven to 300 degrees F(149 C)
• Place tortillas or chapatis side by side on a tray. Do not let them overlap. Bake for 10 mins or till they are crisp like chips.
• Remove from oven.Let cool. They will be completely crisp. Break them into bite size pieces and set them aside on a serving platter.
• Peel and cut the avacado into small peices and coarsely mash with a fork.
• In a small mixing bowl, add the avacado and all the other ingredients and mix well.
• Transfer to a dipping bowl and serve.

Note: Never cook an avacado.Because of its high tannin content, the flesh turns bitter.
Luv 'n' luc'
Smitha