**NEW** 20/20 Guacamole

Serve with assorted raw vegetables like endive, peppers, carrots and jicama.

INGREDIENTS (serves 3):

  • 1/3 cup chopped red onion
  • 1/3 cup tomato, chopped
  • 3 Tbsp lemon juice
  • zest of 1 lime
  • 1/2 tsp salt
  • 2 Tbsp fresh cilantro, chopped
  • PREPARATIONS:

    1. Fill a saucepan with 1/2 inch of water and place over medium heat. Add asparagus and bring to boil. Once boiling, reduce heat, cover and simmer for 3-5 minutes or until asparagus is tender.
    2. Remove from heat, drain water and place asparagus in blender with 20/20 powder and garlic. Cover and pulse until smooth. 
    3. In a large bowl, mash avocado until a bit chunky. Add the asparagus mixture, and remaining ingredients. Mix until desired consistency and season to taste.
    4. Serve immediately, or store covered in fridge. 

    NUTRITIONAL CONTENT PER SERVING
    Serves 3, ~1/4 cup per serving. This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 12g carbohydrate, 18g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 190 calories, 16g protein, 24g carb, 18g fiber, 6g net carb, 3g sugar, 8g fat, 2g sat fat, 487mg sodium

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