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30 Minutes or Less

Fresh and Easy Guacamole Salsa

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close-up image of guacamole salsa with chips on the side

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

guacamole salsa in a bowl with chips on the side along with tomatillos and a sliced avocado

What You’ll Need To Make This Recipe

Tomatillos – These little green Mexican tomatoes are sold in most grocery stores. They’re wrapped in a papery green husk, that’s easily peeled away to reveal a beautiful, bright green tomato. To prepare your tomatillos for this dish, simply peel away the husk. Then, give each tomatillo a good rinse before using them in this recipe!

Jalapeño – A whole jalapeño may seem like a lot, but trust me, it yields very little spice in this guacamole salsa! One jalapeño is perfect for a mild salsa, while two is ideal for a medium salsa, and three for a full-blown spicy salsa. So pick your poison and add as many jalapeños as you’d like!

Avocados – Select three medium to large avocados for this recipe. The key to any avocado is making sure it’s ripe, but not overly ripe, before eating. The best way to tell whether an avocado is ripe is by giving it a gentle squeeze. If the skin feels firm, but gives just a little bit, then the avocado is perfect! Though if it’s hard (feels like you’re squeezing a rock), then it’s not yet ripe – store at room temperature for another day or two before it’s ready.

Cilantro – A large handful of cilantro gives this guacamole salsa its delicious, fresh flavor! Cilantro also has a number of great health benefits. It’s high in antioxidants, is a proven antibacterial, and has even been studied to reduce the risk of heart disease. You’ll want to wash your cilantro well under cold water before using in this, or any recipe. Once clean, gently pat it dry with a dish towel before slicing and removing the stems. Then, toss the cilantro leaves into a food processor along with the rest of the ingredients.

Top Tips

  • Boil the tomatillos and jalapeño until they’re soft and are easily pierced with a fork. Not boiling enough will make them tough to blend, and boiling too much will cook off some of their delicious flavor. Therefore, just about 10 minutes in boiling water is all they’ll need.
  • After you’ve blended your guacamole salsa, give it a taste! At this point, you can adjust the flavors in this recipe based on your preferences. Sometimes an extra pinch of salt or squeeze of lemon juice is all your dip needs!
  • Serve this easy app any way you’d like! I love enjoying mine with a big ole’ bowl of grain-free tortilla chips for a healthy, yet delicious snack. Though for an even healthier option, serve your salsa with some fresh cut veggies such as carrots, celery, and/or bell peppers!

How To Store It

To keep this guacamole salsa looking bright green and fresh, follow the storage steps below:

  1. Place in an airtight container, but do not secure the lid just yet.
  2. Take a sheet of plastic wrap and place it over the container, gently pressing down until it comes in contact with the top of the salsa. Ensure that all of the exposed salsa is in contact with and covered by the plastic wrap.
  3. Then, secure lid on top of the container before storing it in the fridge for up to three days!

When ready to serve, simply remove the lid and plastic wrap, then give everything a gentle stir before enjoying.

Fresh and Easy Guacamole Salsa
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Fresh and Easy Guacamole Salsa

5 from 1 vote
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

Ingredients

  • 10 tomatillos, husked and washed

  • 1 jalapeño, seeded and deveined

  • 3 avocados, peeled and pitted

  • 1 garlic clove, smashed and peeled

  • 1/2 cup fresh cilantro

  • 1 tablespoon lime juice

  • 1 teaspoon salt

Directions

  • Bring a pot of water to a boil over medium-high heat. Boil tomatillos and jalapeño until soft, about 10 minutes.
  • Strain tomatillos and jalapeño from water, then add to a high-speed blender or food processor with remaining ingredients.
  • Blend until smooth, then serve immediately or store in an airtight container in the fridge for up to 3 days.

Recipe Video

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30 Minutes or Less

My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)

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Green Smoothie Recipe

There’s no better way to start your day than with this delicious green smoothie! It’s quick and easy to make (there’s only one step!) and it’s a great way to sneak more veggies in for the day. It’s my favorite breakfast go-to, especially when I have a busy morning ahead of me.

I’m super excited to share my favorite green smoothie recipe with you! Ever since I started drinking this green goodness, I’ve noticed a huge difference in my energy levels. Coffee might give you a caffeine boost, but do you notice you tend to “crash” after a few hours? Yeah, me too. That’s why I opt for healthy shakes most mornings. But you can make this smoothie any time of the day! Great to bring with you to the office for lunch or as a before-dinner snack. If you aren’t a fan of bananas or mangos, you can switch it out for other fruits like pineapples too! It’s completely customizable, and I’ll lay out your options below. Hope you enjoy!

What You Need To Make This Healthy Green Smoothie

Frozen Banana – Frozen bananas are a big ingredient in this shake. They offer the perfect amount of sweetness and incredible texture. You can also substitute this for an extra cup of frozen mangos!

Frozen Mango – Mangos are delightfully sweet and blends perfectly with the bananas in this recipe.

Spinach – Both fresh and frozen spinach will work! Whichever is easier for you to get your hands on, toss it in your green smoothie shake for those extra vitamins and minerals.

Avocado – It’s a great way to add in some healthy fats!

Customize This Green Smoothie Recipe

  • Go banana-less: Substitute an additional cup of frozen mango or one cup of frozen pineapple.

  • Add protein: Use either one scoop of your favorite unflavored or vanilla protein powder, or throw in a few tablespoons of hemp seeds (they’re impressively high in protein!)

  • Substitute Spinach: I get it – not everyone loves this leafy green! If you prefer, you could use chard or kale in its place.

  • Other Healthy Smoothie Add-ins: Consider adding in flax seeds, chia seeds, maca powder, or oats for a different take on my favorite green smoothie!
My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)
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My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)

5 from 2 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

1

minute
Total time

1

minute

There’s no better way to start your day then with this delicious green smoothie! It’s quick and easy to make (there’s only one step!) and it’s a great way to sneak more veggies in for the day. It’s my favorite breakfast go-to, especially when I have a busy morning ahead.

Ingredients

  • 1 frozen banana

  • 1 cup frozen mango

  • ½ cup spinach, fresh or frozen

  • 1/4 avocado

  • 1 heaping tablespoon almond or peanut butter

  • 1 scoop protein powder, optional

  • 1 cup water

Directions

  • Place all ingredients in a blender and blend until smooth.

Recipe Video

Notes

  • Spinach: Use either fresh or frozen spinach in this recipe.
  • Sweeten it up: You can add 1 tsp of honey or maple syrup to sweeten it even more or as a replacement for the mango or bananas.

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30 Minutes or Less

Avocado Crema

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avocado crema being scooped from a bowl with a tortilla chip

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

We love a good guac around here. And while yes, guac is pretty easy to make, this avocado crema is even easier! It requires just five easy-to-acquire ingredients and is blended together in a few minutes. Before I forget, I must mention my most FAVORITE thing about this simple recipe. You know how when you make guacamole it pretty quickly turns brown? Well friends. this avocado crema stays bright green for hours! The lime juice gives this recipe a delightfully tangy flavor and helps to preserve the color of this dish. I just love throwing this easy dip recipe together when friends or family come over. Not only does everyone go crazy for it, but it looks delicious and appetizing until it’s all gone!

What You Need To Make Avocado Crema

Avocados – Use perfectly ripe avocados in this recipe. To know when an avocado is ripe, gently but firmly press on the outside. If the avocado gives a little without feeling too mushy, then you know it’s ripe and ready to eat! However, if the avocado feels hard, place it in a plastic bag with a bunch of bananas to help it ripen quickly (typically in a day or two).

Lime Juice – If you love a ton of lime in your guac, you’re gonna go insane for this avocado crema recipe! Loaded with fresh lime juice, it’s incredibly zesty and bright. However, feel free to adjust the amount of lime juice to your preferences. And while fresh lime juice is always best, bottled lime juice will work in this recipe as well.

Garlic – If you’re anything like me, you add garlic to literally everything. A single garlic clove contributes a bit of spice and an essence of that delicious garlic flavor to this simple dip recipe. If you’d like, you can add even more garlic to this recipe or leave it out altogether!

Adjust This Recipe To Your Diet

  • Add Dairy: If you’re not dairy-free, you can add 1/2 cup sour cream to make this avocado crema even creamier!
  • Sub Cilantro: I know a handful of you are averse to cilantro, therefore you can easily swap the cilantro in this recipe for some fresh parsley instead.

Ways To Enjoy This Avocado Crema

  • with chips
  • in tacos
  • in burritos
  • over chicken
  • in salad
  • …or by the spoonful!
Avocado Crema
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Avocado Crema

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Total time

5

minutes

This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

Ingredients

  • 4-5 medium-sized ripe avocados

  • 3 tablespoons lime juice

  • 1/4 cup cilantro

  • 1/2 teaspoon salt

  • 1 garlic clove

Directions

  • Add all ingredients to a blender or food processor and blend until smooth.

Recipe Video

Notes

  • Store any leftover avocado crema in an airtight container in the fridge for up to three days.

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30 Minutes or Less

Burrito Bowls (GF/DF)

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Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
  • Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
  • Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.
Burrito Bowls (GF/DF)
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Burrito Bowls (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Ingredients

  • For the bowls:

  • 1 Cup Uncooked Rice, see Notes

  • 1 Pound Ground Beef, see Notes

  • 1 Packet Taco Seasoning

  • 1 (15-Ounce) Can Black Beans

  • 3 Cups Shredded Romaine Lettuce, see Notes

  • For the pico de gallo:

  • 1 Cup Grape Tomatoes, sliced

  • 1/2 White Onion, finely chopped

  • 1 Small Jalapeño, ribs and seeds removed, finely chopped

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

  • 3 Tablespoons Fresh Cilantro, chopped

  • For the guacamole:

  • 2 Ripe Avocados

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Lime Juice

  • 2 Tablespoons Fresh Cilantro, chopped

  • 1/4 Cup Tomatoes, sliced

  • 3/4 Teaspoon Salt

  • For the chipotle cashew cream:

  • 1 Cup Cashews, raw and unsalted

  • 1/2 Cup Water

  • 3 Tablespoons Olive Oil

  • 1 Chipotle In Adobo

  • 1 Garlic Clove

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

Directions

  • Cook your rice according to the package instructions.Burrito Bowls Process Photo 1
  • Cook your ground beef according to the taco seasoning packet instructions.Burrito Bowls Process Photo 2
  • Add all pico de gallo ingredients to a bowl and stir to combine.Burrito Bowls Process Photo 3
  • Add all guacamole ingredients to a bowl and mash avocado until smooth.Burrito Bowls Process Photo 4
  • Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.Burrito Bowls Process Photo 5
  • Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

  • Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
  • Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
  • Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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Dairy-Free

Paleo Enchilada Casserole

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Paleo Enchilada Casserole Recipe

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Paleo Enchilada Casserole served on a plate topped with fresh avocado and jalapenos.

The Story Behind This Paleo Enchilada Casserole

I’m a BIG fan of all things Mexican food. Mexican food is easily my most favorite cuisine (no one tell my Italian grandmother I said that!). My main goal in life, other than creating delicious gluten-free and dairy-free recipes for you guys, is creating EASY gluten-free and dairy-free recipes for you guys. We’re all busy, trust me I get it. And we don’t always have the time to hand-roll 30 paleo meatballs. So I asked myself, what’s easy?? And time and time again came back to casseroles. I might have my mid-western mom to thank for this, she’s a big casserole gal. I find that where I live in the Northeast, casseroles aren’t as big of a part of people’s weekly dinner rotations. Well, I don’t care where you’re from, because I’m gonna make sure you get comfortable and excited about making casseroles!

This paleo enchilada casserole is easy, loaded with flavor, slightly spicy, incredibly healthy, and super satisfying. There are also ways to make this casserole even easier. Not up to making your own enchilada sauce? Simply pick up a bottle from the store! Don’t have time to cook and shred the chicken? Simply pick up some pre-cooked and shredded or chopped chicken from the store! This recipe is really so easy to customize and make your own, which I highly encourage you do. Oh and before I get into the other stuff I should probably note that this paleo enchilada recipe makes a large batch! I got around eight servings out of my casserole and was able to store it in the fridge, then heat it up and enjoy it all week long.

What You Need To Make Paleo Enchilada Casserole

Arrowroot Starch – This is the paleo version of cornstarch. If you don’t have arrowroot starch, you can easily substite it with cornstarch in this recipe. However, do not leave this ingredients out as it is key to making your enchilada sauce thick and creamy.

Chicken Broth – Feel free to use beef broth, vegetable broth, or even bone broth instead. You can use water if you’d like, but I recommend broth for extra flavor.

Sweet Potato – A large sautéed sweet potato replaces black beans in this paleo enchilada casserole recipe. In case you’re not aware, black beans are not paleo-compliant. However, if you are not strict paleo you can easily use one or two cans of black beans instead.

Diced Green Chiles – Though small, diced green chiles pack a TON of flavor. If you’er having a hard time finding diced green chilies at your local grocery store, try looking in the ethnic food aisle – that’s where I almost always find them!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Sprinkle 1 cup of shredded cheese on top of the casserole before baking OR sprinkle queso fresco on top of the casserole after baking.
  • Make it Vegan/Vegetarian: Use vegetable broth instead of chicken broth and 2 cans of drained and rinsed black beans instead of chicken.
Paleo Enchilada Casserole
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Paleo Enchilada Casserole

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

This paleo enchilada casserole is made with the healthiest ingredients! A quick and easy homemade enchilada sauce is bursting with delicious Mexican-inspired flavors. This recipe packs in plenty of veggies and lean protein, making this paleo enchilada casserole a simple a nutritious dinner option.

Ingredients

  • For the enchilada sauce:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Arrowroot Starch, see Notes

  • 1 Tablespoon Chili Powder

  • 1 Teaspoon Cumin

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Onion Powder

  • 1/2 Teaspoon Garlic Powder

  • 1 Teaspoon Apple Cider Vinegar, see Notes

  • 6 Ounces Tomato Paste

  • 2 Cups Chicken Broth

  • For the casserole:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion diced

  • 1 Bell Pepper diced

  • 1 Large Sweet Potato cubed

  • 4 Ounce Can Green Chiles

  • 1 1/2 Pounds Chicken Breast cooked and shredded

  • 8 Grain-Free Tortillas halved, see Notes

Directions

  • For the enchilada sauce:
  • Mix together the olive oil and arrowroot starch in a large saucepan over medium heat.Paleo Enchilada Casserole Process Photo 1
  • Once starch has dissolved, add in the chili powder, cumin, salt, onion powder, and garlic powder and cook for 2 minutes.Paleo Enchilada Casserole Process Photo 2
  • Add in the apple cider vinegar, tomato paste, and chicken broth then bring to a boil before reducing to a simmer for 5 minutes or until sauce has thickened. Use immediately in the recipe below.Paleo Enchilada Casserole Process Photo 3
  • For the casserole:
  • Preheat oven to 375° Fahrenheit and grease a 9×13-inch baking dish.
  • Sauté the onion, bell pepper, and sweet potato in olive oil over medium heat for 10 minutes.Paleo Enchilada Casserole Process Photo 4
  • Add in the diced green chiles, shredded chicken, and 1 cup of enchilada sauce. Cook for another 2 minutes before removing from heat.Paleo Enchilada Casserole Process Photo 5
  • Evenly spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Follow that up with an even layer of 6 tortillas halves, top the tortillas halves with 1/3 of the chicken mixture, repeat with a layer of 5 tortilla halves, then 1/3 cup of the chicken mixture. Layer the last of the tortilla halves, the last of the chicken mixture, and top casserole with 1/2 cup of enchilada sauce.Paleo Enchilada Casserole Process Photo 6
  • Cover casserole with aluminum foil and bake for 20 minutes, then remove foil and bake uncovered for another 10 minutes.Paleo Enchilada Casserole Process Photo 7

Notes

  • Arrowroot Starch: If not paleo, you can sub 3 tablespoons of cornstarch for the arrowroot starch.
  • Apple Cider Vinegar: You can sub white vinegar for the apple cider vinegar in this recipe.
  • Grain-Free Tortillas: I love and recommend Siete grain-free tortillas, if you’re not grain-free you can use your favorite corn or flour tortillas instead.

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