Thanks for the great recipes and tips being thrown my way from our fantastic Whole 30 challenge participants.  It sounds like everyone is embracing good food and have gotten very creative.  Here are a couple more that sound delish.

First is Brian's Fast and Slow Guacamole options: (and yes, I am quoting Brian verbatim because his commentary makes the recipes!)

Fast Guacamole

I created this because chopping tomatoes, chiles, and onion is lame when you want the guacamole NOW.

One big avocado – I get these from Dierberg’s because they have the best ones.  Big and always ripe.  That’s what she said.

As much or as little pre-made pico de gallo from Trader Joe’s.  The pico is freshly made and is in their veggie/fruit/meat/cheese section.  There are various degrees of spice so you decide which is best for you!  Other stores like Schnucks and Dierberg’s have their own version of this, but I prefer Trader Joe’s because I feel like I’m saving the rain forest or something when I shop there.  Or maybe because I just think it tastes better.  But probably because the containers are easiest to open.  If you ever have dealt with those flimsy plastic containers they put their premade stuff in at Schnucks or Dierberg’s then you know what I’m talking about.

Mash the avocado and add the salsa and stir.  Done.  Good for breakfast, lunch, snack time, or dinner.  Or as topping…on bacon, perhaps.  This recipe is so fast that it takes less time to make it than it does to read this recipe.

Slow Guacamole

1 10-12 ounce cucumber, peeled, seeded, and diced (not a diny dice, maybe ¼-1/2 inch)

½ cup finely diced red onion

2 fresh serrano or jalapeno chiles.  Minced, including seeds (if you want) or more to taste

1 Tbsp. freshly squeezed lime juice

¾ tsp. fine salt or 1 ½  tsp. coarse salt

2 large or 3 small ripe avocados, halved and pitted.  As if you were going to leave the pit in.

½ pineapple, peeled, cored, and diced (1/4 to ½ inch dice)

Fresh cilantro is optional

Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl.  Score the avocados in a cross-hatch pattern while they’re still in the skin, and scoop them out, right into the bowl.  You an also scoop it out onto a cutting board then cut it into chunks.  Whichever way you choose.  The trick is not to mash them. Stir.

 Next, add the pineapple so the fresh acidity is a distinct counterpart to the avocado.  Whatever that means!

 Finally, season to taste with additional chile, lime juice, and salt.  Sprinkle cilantro on top.

 Sweet, delicious goodness.  Almost make me forget about ice cream.  Emphasize “almost”.

Stuffed Red Peppers (Courtesy of Sara B)

2 red peppers cut in half and take out seeds
1lb ground turkey
1 1/2 frozen spinach thawed and drained.
1 onion diced
1 egg
Garlic salt
Salt
Pepper
1 large can crushed tomatoes

Sauté onions in olive oil and set aside in large bowl with turkey, egg, spinach, and spices. Mix well. Microwave pepper halves for 3 minutes or to desired softness. Stuff peppers with meat mixture and spoon tomatoes on top in baking dish. Pour the rest of tomatoes in dish and bake at 350 degrees for 40 min.
 

Chunky Salsa Italiano
(Courtesy of Ann M)

20 Roma tomatoes (chopped)
2 Tbl. Extra virgin olive oil
1/3 cup fresh basil (chopped)
1 lb. mushrooms (sliced)
1 large white onion (chopped)
1 tsp. chopped garlic
1 tsp. crushed red pepper
1 tsp. black pepper
2 cups water
3/4 cup of sliced kalamata olives (optional)

  Saute the onions, garlic, basil and red pepper in the olive oil in a large pot (10 minutes). Add chopped tomatoes, black pepper and water and bring to a slow boil. Cook uncovered for 25 minutes, stirring occasionally. Add sliced mushrooms (and optional olives) and cook on low heat (covered) for an additional 20 minutes, stirring occasionally. You can increase the garlic and red pepper for more kick.