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By May 4, 2016 No Comments

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Tequila gets all the love on Cinco de Mayo (and for good reason!) but it’s important to honor another May 5th palate-pleaser and fiesta favorite: guacamole. This year, why not spice things up with a festive and healthy spin? After all, there’s no need to forfeit your wellness cred just because you’re throwing a party. From guac-kale-mole to pomegranate guac, here are three game-changing guac recipes that are healthy, flavor-packed, and a little more guilt-free. (While you’re at it, forgo the tortilla chips and opt for freshly chopped vegetables!) Your guests will say gracias.

1. Guac-Kale-Mole


Recipe from Making Thyme for Health


  • 5 kale leaves, destemmed and finely chopped
  •  4 medium avocados
  •  Juice of 2 small limes
  •  3 garlic cloves, minced
  •  1/2 red onion, finely chopped (about 1/2 cup)
  •  1 jalapeno, cored and finely chopped
  •  3/4 cup cilantro, finely chopped
  •  1 roma tomato, finely chopped (about 1/2 cup)
  •  1/2 teaspoon salt


Place the garlic into a food processor first and pulse until minced. Then add the cilantro, jalapeno and the onion and pulse until finely chopped.

Next add the flesh from the avocado along with the lime juice. Use juice from 1 and 1/2 limes, depending on your preferences. Blend until smooth then place into a medium size bowl.

Roughly chop the kale leaves then add them to the processor and pulse until finely chopped. Place it in the bowl with the avocado mixture and add the chopped tomato to the bowl as well. Stir until everything is well-combined then serve.

To keep it from turning brown, lay a piece of plastic wrap over top and gently pat it down so that there isn’t any air between the the wrap and the guacamole. Seal with an airtight lid and store in the refrigerator for up to 3 days.

2. Charred Corn Guacamole

HyperFocal: 0

Recipe from What’s Gaby Cooking


  • 3 Hass avocados
  • ½ lemon, juiced
  • ½ lime, juices
  • 2 teaspoons chopped jalalpeño
  • 1 ear of corn
  • 1 tsp olive oil
  • sea salt and pepper to taste
  • 1/2 teaspoon cumin


Brush a cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.

Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine.

3. Pomegranate Guacamole


Recipe from Sandwich // Sunday


  • 4-5 avocados – peeled and seeded
  • 1/4 small red onion – diced
  • 2-3 limes, juiced
  • 1 large garlic clove, minced
  • 1 jalapeno, stem and seeds removed, and finely chopped
  • salt and pepper
  • 1 splash of good tequila
  • 1 glug of good olive oil
  • 1 pomegranate
  • 1 small handful cilantro leaves, roughly chopped


In a large bowl, mash together the avocado, onion, garlic, jalapeno, olive oil, tequila, lime juice, and salt and pepper – to taste. (Use a fork, or, better yet, a potato masher.) Don’t over-mash, though. Leave the guac chunky.

Cut the pomegranate in half, then tear the halves into smaller pieces. Pick out all the seeds and discard the flesh. (It’s best to do this over a paper towel, as the juice from any broken seeds will stain whatever it touches!) Then, fold the pomegranate seeds and cilantro into the guacamole.