Warrior against cancer and perfect for the IBS sufferer!
I created this recipe for one of my IBS clients, wanting a different snack option that wouldn't upset your tummy. This is still one of her very favorite go-to's. Also, one of my cancer clients who constantly craved Mexican food after chemo really enjoyed this as well. A win-win! ~Enjoy
- 1 large Avocado
- 1 medium Roma tomato, chopped
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- Juice from 1/2 small lime
- 1 10 oz bag Benitos Bean Chips (I LOVE the black bean flavor!!!)
Cut the avocado in half with a knife and remove seed.
Spoon out the center of the avocado with a spoon and put into a small bowl.
Cut the tomato in half and squeeze the tomato with your hand over the bowl, releasing the seeds and pulp of the tomato.
Dice the skin of the tomato on a cutting board and place into bowl.
Add spices and lime juice and smash!
OPTIONAL: If you want to add 2 TBS chopped onion and 1 TBS of chopped cilantro, fold in here.
Serve chilled or at room temperature.