Food – Adult Guacamole




Cinco deMayo Adult Guac(amole)

2 Large Avocados, 1/4 cup coarsely chopped cilantro, 3 scallions, finely sliced, 1 roma tomato, diced, 2 garlic cloves, minced, juice of 1/2 lime, 1/2 teaspoon salt, 1/4 teaspoon pepper 1 serrano pepper FINELY diced, with seeds for heat,1 shotglass of Tequila Mash avocados in a wide-based bowl until smooth or slightly chunky. Add scallions, cilantro, tomatoes, garlic, salt, pepper, serrano peppers, tequila and lime juice. Combine well, but leave it chunky.


Food – French Bean Salad



French Bean Salad


For the Salad

  • 3 large eggs, at room temperature
  • 6 ounces green beans, ends trimmed
  • 4 ounces mixed greens
  • 6 ounces cherry tomatoes, halved if large
  • 1 small cucumber, seeded, and diced
  • 1/3 cup small black olives or halved large olives, pitted
  • 7 ounces white beans, such as cannellini, rinsed and drained
  • 3 tablespoons chopped fresh flat-leaf or curly parsley
  • Freshly ground black pepper

For the Vinaigrette

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 shallot, minced
  • 1/8 teaspoon kosher salt
  • 1/4 cup olive oil


  1. Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water. Let rest a few minutes, then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely, then peel and cut into wedges.
  2. Blanch the green beans: Bring a large pot of water to a boil, then drop in green beans. Boil until bright green and crisp-tender, about 2 minutes. Drop the cooked beans into an ice bath to shock the green beans and stop the cooking (for ease, empty then refill the ice bath used for the eggs). Drain and set aside.
  3. Prepare the dressing: Whisk together the lemon juice, mustard, shallot, and salt. While whisking, drizzle in the olive oil. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed mason jar.)
  4. Place the salad greens, cherry tomatoes, cucumber, and green beans in a large salad bowl and toss with the desired amount of dressing, reserving some to drizzle on at the end (any extra dressing can be reserved for a later time). Scatter white beans and olives over the top, then arrange eggs around the sides. Drizzle with remaining vinaigrette and sprinkle with parsley and black pepper.

Recipe courtesy

Food – Barbacoa Beef Bowls



Barbacoa Beef Bowls

  • 4 cups cooked white rice, warmed
  • Juice of 1 lime
  • 2 cups Barbacoa Beef, warmed
  • 2 cups halved cherry or grape tomatoes
  • 1 (14 ounce) can low sodium black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • ½ cup chopped green onion
  • 1 large avocado, pitted and diced
  • 4 tablespoons chopped cilantro leaves
  1. In a large bowl, toss together the warm rice and fresh lime juice. Divide evenly among four serving bowls.
  2. Into each bowl, place ½ cup beef, ½ cup tomatoes, ¼ of the beans, ¼ cup corn, ⅛ cup green onion, and ¼ of the avocado.
  3. Garnish each bowl with a tablespoon of chopped cilantro leaves.




  • 7-8 tablespoons barbecue sauce (adjust to your tastes)
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon vegetable stock powder (I use Vegeta)
  • 1½ teaspoons minced garlic (or 2 cloves garlic, minced)
  • ½ lime, juiced
  • 500g | lbs whole skinless chicken breast fillets
  • 8 cups mixed salad leaves (or lettuce of choice)
  • 1 cup grape tomatoes, halved
  • 2 green onions, sliced
  • 1 avocado, sliced
  • ¼ cup basil leaves
  • Sprinkle of salt
  • 8 slices pineapple, canned in natural juice
  • Lime wedges to serve
  1. In a wide shallow bowl, whisk together the barbecue sauce, olive oil, soy sauce, worcestershire sauce, stock powder, garlic and lime juice. Add the chicken breasts to the marinade and coat chicken evenly.
  2. Heat a large nonstick grilling pan/skillet over medium heat. Add a drizzle of oil to the pan and add the chicken with the marinade and sear on both sides. Cover the pan and cook chicken, turning after every two minutes or so, until browned on both sides and cooked through. Remove, allow to rest and keep warm. Reserve the remaining juices/sauce left over from the chicken in the pan into a separate small bowl.
  3. Drizzle a small amount of oil onto the same pan, and grill pineapple rings on both sides until caramelised (about 4 minutes each side).
Prepare salad:
  1. Combine all salad ingredients into a large bowl and toss them until mixed through. Sprinkle salt over the top (adjust to your tastes), and toss again. Place the cooked chicken on top along with the pineapple rings, tomatoes, green onions, avocado and basil. Drizzle reserved juices from the pan over the salad with extra olive oil (if needed).