mexican melba & firecracker guac {with brennans be good wholegrain}

Now that the kids are back to school and I have a little more room in my day for thinking about myself, I’ve been really trying to focus on eating well again. I spent the Summer juggling work and my three, and very often it’s my diet that slips to the bottom of the to-do pile. It’s very easy, when you’re busy and a little bit stressed too, to forget to really look after yourself. I think it was the primary cause of my end of September body crash – the energy and adrenalin that had been keeping me going for July and August just gave up the ghost by the time that first Autumn month was done.

So, in the second of my series of posts for Brennans Be Good range, I thought I’d focus on being good to myself this Autumn season. With that in mind I devised this quick and easy snack, perfect for quick elevenses, or even a light lunch on the hoof too! It’s full of healthy fats, nutrients and flavour as well, and the addition of Brennans Be Good Wholegrain means that I’m topping up that all-important fibre that my diet is so often missing.

The Mexican in this recipe comes from the likeness of the melba toast to the traditional accompaniment to guacamole, tortillas. The crispiness is on par, and it’s a super healthy alternative to the real deal too!

 

 

 

Mexican Melba and Firecracker Guac

For one portion

Ingredients

Two slices Brennans Be Good Wholegrain

Two avocados

Ten vine ripened baby tomatoes, chopped

Half a large red onion

Half a lime

One chilli, deseeded and chopped

Salt and Pepper

 

Method

  1. Place chopped baby tomatoes in a bowl
  2. Scoop out avocado and add. (Top tip!  Save your avocado stone to add to the finished guac at the end.  It will stop it from going brown if you are not eating it immediately.)
  3. Add onion, chilli and lime juice and roughly mash everything together.
  4. Season with salt and pepper and set to one side.
  5. Toast two slices of Brennans Be Good Wholegrain
  6. Once toasted, carefully slice each piece of bread from top to bottom (to make two very thin slices!)  Cut each of these halves into three ‘soldiers’.
  7. Place bread under the grill, non-toasted side up.  Keep a careful watch to make sure it doesn’t burn.  Once browned, remove and serve alongside your guacamole.

 

 

It’s a slightly more seasonal alternative to my very favourite avocado on toast, and the kick of the chilli gives it that little bit of heat too. I think it would be so nice served to guests on Halloween or Bonfire Night as well. Healthy, delicious and perfectly simple to make!

I’ve been making time this month to eat more wholesome food like this, alongside taking time away to rest and recuperate too. My cosiest slippers, a favourite book and my pup on my knee are sure fire ways to relax me. I think we all need that soul food (as well as the actual stuff!) from time to time too, don’t we?

How are you good to yourself in these Autumn weeks? I’d love to know!

 

Emma x

4 Comments

  1. October 20, 2017 / 2:51 pm

    Oh did you say mexican I am there! I love anything with mexican inspired flavors and toast what a combo. Making me hungry on the school run now lady! Looks amazing. Fab food styling.

  2. Rebecca
    October 21, 2017 / 7:45 pm

    Will give this a try! Love avocados! Also not been eating healthy enough recently!! Mum tum is back!!

  3. Suzanne Martin
    October 23, 2017 / 7:39 pm

    All these pictures lovely food, doesn’t make me think of diets.

  4. November 8, 2017 / 3:36 pm

    I love Mexican food but it’s not usually good for you so this looks perfect for a lighter lunch, thanks for sharing

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