It’s a new year, collegiettes, and as of this date, I have, for the most part, kept my resolutions to exercise more and eat a healthier diet—as long as Absolute bagels are included. I still have my priorities straight, y’all. I realize how clichéd these promises are, but there is something encouraging in knowing that many of you are probably with me on this!
Unfortunately, if practically the whole nation is united for wellness in January, we collectively fall apart in February. Let’s take a moment to gaze over the timeline of American holiday foods: there’s Halloween candy, the Thanksgiving feast, an explosion of Christmas cookies, then Super Bowl hot wings and Valentine’s chocolate. New Year’s is really an anomaly—we go crazy for fitness for about a month, but the system’s rigged and we’re set up to fail. Nevertheless, my New Year’s optimism says there must be an answer.
While the most extreme example of New Year backtracking is St. Valentine’s Day, I trace its origins earlier, to that Sunday in early February in which millions of Americans gather ‘round endless buffalo wings, spectacular musical performances, the most valuable commercial TV spots of the year, and, oh yeah, football. If you’re a dedicated follower of professional football, the Super Bowl may have great intrinsic value for you. Personally, I couldn’t care less about professional sports. Despite my cynicism, I will admit that the Super Bowl’s earnestly patriotic spirit still gets to me, and I end up craving the very foods that would sabotage my freshly made resolutions. But not all party foods are created equal, so here I give you my favorite recipe for the healthiest and most delicious one of all time. It’s healthy, it’s festive, it’s…Guacamole! This is the perfect dish to memorize so you can whip it out at a moment’s notice. Everyone will think you’re a real pro.
3 ripe medium Haas avocados
1 tablespoon lime juice
1/4 cup minced onion or shallots
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1/2 teaspoon fresh minced garlic
1 pinch cayenne pepper or minced fresh jalapeño
Salt to taste
Peel, pit, and mash the avocados along with the onion, garlic, and cayenne or jalapeño. Mix in lime juice and salt to taste. Make sure to taste the guac along the way and adjust the ingredients as needed. If you have the time, refrigerate it for an hour to let the flavors blend. To keep the avocado from turning brown, press plastic wrap directly onto the surface of the guacamole.
(Adapted from Mark Bittman’s How to Cook Everything)