Today is a weird day. This post feels all wrong because it happens to be my birthday and I didn’t post a dessert recipe.
WHO HAVE I BECOME?! Okay got the over-dramatic-ness out of my system. But seriously how weird does this feel? No death by chocolate nutella cupcakes? Deep dish cookie pies? Cookie butter smore’s bars?
It’s no secret that my personality thrives on all things dessert. But to “celebrate” my birthday in the blogosphere this year, I chose the next best thing. Avocados. And cheese. Hiiiii.
When it comes to my birthday I am not big on the whole “all attention on me” “celebrate me” “look at me”. Ew. No, look away. Unless you wanna buy me Sprinkles cupcakes then hello, what’s your name, wanna be friends?
Speaking of Sprinkles cupcakes this past weekend was Surfing 4 a Cure which is an event put on by Adele (Joey’s mom) that is a fundraiser dedicated to pediatric cancer research. Instead of running or walking, everyone has surfing teams and “Surfs for a Cure” at the beach all day. Then we have an after party at Ortega 120 with raffle prizes, auctions annd honor a child for fighting through cancer.
Every year my heart gets heavy and so inspired by the amount of money raised and the dedication Adele has towards this amazing foundation. Joey even gave a speech that touched on his own experience with kidney cancer and it took everything in me to hold back the tears.
ANYWAYS this all ties into my lovely sprinkles cupcakes because I won the raffle prize that consisted of 2 dozen free cupcakes + a cookbook from the one and only. Sprinkles Cupcakes. YAAAAAS. It feels that much more special knowing my free cupcakes derived from donations for pediatric cancer. Giving back is an addicting, beautiful feeling. Especially when cupcakes are involved.
So there’s no real reason to make dessert today with those babies by my side.
The Recipe Redux challenged us this month to post something “fresh from the garden”. First off, LOVE this. They wanted us to show how we are using our July produce of fresh fruits and veggies. Cha ching…hello lime green July avocados and juicy yellow peaches.
Have you ever had fruit in your guacamole before? It’s mind-blowing. Add some lime, manchego cheese and chili powder and you got yourself a fresh July produce filled guacamole party.
You may not find me at the bars getting crazy tonight but you will find me dunking my chips into all things avocado-manchego and indulging in all things chocolate filled cupcakes
P.S Not super happy with these photos, lighting was not the best! Ya win some, you lose some I guess…
Print
Chili Lime Manchego Peach Guacamole
- Yield: 2 cups 1x
Ingredients
- 2 large avocados
- 2 small yellow peaches, diced
- 1/4 cup chopped onion
- Juice from 3 small limes
- Chili power to taste (depends how spicy you prefer)
- Sea salt to taste
- 1/2 cup shredded manchego cheese
- Handful of chopped cilantro
Instructions
- Slice avocados in half and scoop out the green into a mixing bowl. Smash avocados with an avocado masher or with a large fork until mashed to your liking. Toss in the diced peaches, onion, lime juice, chili powder and sea salt. Mix together until everything is well combine and taste test to see if more chili powder or sea salt is needed. Fold in your manchego cheese and cilantro then top with extra for serving. Serve with your favorite tortilla chips
- Best when served right away. Can store leftovers in the fridge.
- Makes about 2 cups of guacamole
Notes
- Best when served right away. Can store leftovers in the fridge.
- Makes about 2 cups of guacamole