If you don’t follow me on Facebook, you have avoided hearing me bemoan the fact that I can no longer drink coffee. For quite a while, I had been tweaking my diet trying to get some stomach issues under control, but really wasn’t having any results. I tried lots of different things, sure that the answer had to be food. Since I have thyroid problems anyway, I thought perhaps that following an Autoimmune Protocol would help. But I was still ill almost daily. I tried giving up eggs. Or nuts. Or both. Still nothing. And then I took a look at what I wasn’t changing. Those two cups of black coffee on an empty stomach every morning. I could have smacked myself for missing something that seemed so obvious!
It’s been a couple of weeks since I have had a cup of coffee and I have not had a single stomach problem! After all that dietary experimentation, I now know an awful lot about eating Paleo in an autoimmune-compliant / nightshade free way, which is great because I know how many people are out there looking for recipes that will fit into that way of eating. So the downside? No coffee for me. The upside? I learned a lot about myself, about Paleo AND I can use that knowledge to help out other people who need to follow the Autoimmune Protocol. All that AND I feel a million times healthier. So I’d say giving up coffee was worth doing! Remind me I said that next Monday morning!
Most guacamole recipes are filled with all the things that anyone following the Autoimmune Protocol cannot eat. I’m talking jalapeños, tomatoes and cumin seed. All of which are no go. This Mango Guacamole avoids all of those ingredients, but still has plenty of flavor, courtesy of the fresh lime juice, cilantro and – of course – mango.
You would think that a fruit filled guacamole would turn out way too sweet, but that’s not the case with this Mango Guacamole. The mango is both sweet and tangy against the creaminess of the avocado and balanced out nicely by the cilantro. I served this the first time with some homemade baked sweet potato chips and then again in the same week – because we loved it so much! – with a fantastic carnitas I made using pork belly. Yes, Pork Belly Carnitas is coming to the blog this week, too! Here’s a little sneak peek at that recipe for you!
- 2 large avocados
- ¼ cup fresh cilantro, chopped
- Juice of half a lime
- Pinch of salt
- 1 mango, peeled and diced
- Remove the pit from the avocados and scoop out the flesh into a bowl. Mash with a fork, leaving some bite size pieces of avocado.
- Add the cilantro, lime juice, salt and mango. Stir to combine & serve!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. See my affiliate link policy here. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.