I've been waylaid by work and asthma attacks. But that hasn't stopped me from eating or thinking about food. If you are participating in this week's recipe swap, Mr. Linky awaits your permalink. New participants can find information about Foodie Friday on the sidebar (look for the white cupcakes).
It seems like I've been dieting for the last two thousand years, and during that time I strictly avoided avocados. Supposedly they had calories galore and would pack layers of fat upon an unsuspecting dieter's hips.
Now, of course, low carb dieters everywhere enjoy avocados. You can slather on mayonnaise and oil without fear.
But what to use for dippers?Low Carb Tortillas
Spray a non-stick pan with Pam. Turn up the heat and add a low-carb tortilla. Cook on both sides till crispy. Remove to a platter. Using a pizza cutter, divide the tortilla into "chip" like wedges.
Rinse, later, repeat until you have a whole bunch of chips.
Guacamole
3 ripe avocados-- peeled, pitted, and mashed
mayonnaise
garlic salt
pepper
Tabasco
extra virgin olive oil (about 1 cap-full)
Thanks for participating in Foodie Friday!
XX00
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