Avocado Cilantro Lime Dip

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With Cinco de Mayo just around the corner, I’m preparing a simple fiesta dinner for my family of three. We are super busy right now, so I’m not able to get crazy with the homemade enchiladas, refried beans, and tortillas. Instead, I think I found just the thing. Today I am sharing a yummy recipe for Avocado Cilantro Lime Dip!

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This dip is quick and easy to make! It’s fresh flavors are so yummy and it pairs great with Delimex Taquitos and Tacos, making it a really easy meal! #momwin 

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Here’s what you will need to make your own delicious dip for Cinco de Mayo…

  • 4 avocados
  • small handful of cilantro
  • lime
  • 1/2 teaspoon sea salt

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First, slice around your avocados and remove the pits. Carefully use a knife to cut into the meat of the avocado, making a checkers pattern. Use a spoon to scoop to avocado away from the skin and into a bowl.

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Using the backside of a fork, gently smash you avocado.

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Next, finely chop your handful of cilantro and add it to the bowl.

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Sprinkle 1/2 teaspoon of sea salt in the bowl. 

Quarter your lime and squeeze half of it into the bowl, making sure to avoid the seeds. Carefully fold ingredients together.

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While you are making this dip, you can have your Delimex Taquitos and Tacos in the over baking. After they cool, dip them right into the Avocado Cilantro Lime Dip and enjoy! It’s so so good you guys!

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This recipe is so easy on those busy weeknights and completely kid friendly and healthy. Head over to your local Walmart and pick up your Delimex Taquitos and Tacos along with the recipe ingredients and you’ve got dinner covered!

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Want to see the Avocado Cilantro Lime Dip recipe in action? Check out the video below…


And click over to DelimexFiesta.com for more delicious recipe ideas. Which one is your favorite?

Veggie Flats

Hello friends and Happy Friday to you! Today I am going to be sharing a healthy recipe that your kids will love to help you with. Plus it’s a great way to squeeze in those vegetables that are so important. This recipe for Veggie Flats can be used as a meal, side to a meal, or even a healthy snack! It’s one of the many awesome recipes found in the Children’s Culinary Institute curriculum. 

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1 med  head cauliflower

1 med head of broccoli 

4 large eggs

1/4 cup chopped fresh spinach 

2 tsp onion powder

2tsp. garlic powder 

salt and pepper, to taste


1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

2. Trim the cauliflower,and broccoli  cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous type consistency. The finely chopped veggies should make about 4 cups packed.

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3. Place the fine veggies in a microwave-safe bowl  with the chopped spinach and microwave for 4-6 minutes. Place the mixture in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves or nylon pot holder mitts are suggested as it is very hot.

4. In a medium bowl, whisk the eggs. Add in veggie mix ,  salt and pepper. Mix until well combined. Use your hands to shape 4-6 small round flats on the parchment paper. 

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5. Bake for 10 minutes, carefully flip each flat, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

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6. Heat a medium-sized skillet on medium. Place a baked flats in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining flats.

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We love to add cheese and fresh salsa to the tops of our Veggie Flats. But you could also add pizza sauce, mozzarella cheese, and toppings!
Look at that proud smile! I guarantee had I made this without her she would have never tried a bite. Having kids involved in the cooking process often encourages them to try new things that they otherwise wouldn’t have. 
As mentioned before, this recipe (and lots of others) can be found in the Children’s Culinary Institute curriculum. I have been a CCI instructor for 4 years now and I will be the first to tell you that I LOVE it. I am able to use the CCI curriculum and be apart of a team of instructors (nation wide!) who continue to support and help you grow. I can make my own hours and work right from home doing something I love, teaching kids of all ages how to make healthy choices and how to cook and bake. This is an important life skill that so many kids miss out on since it’s often not something offered in schools anymore. Cooking and baking incorporate math, reading comprehension, and science all while learning how to prepare healthy meals and snacks. We have themed months, cooking competitions, field trips, and the kids can even progress through the courses and move up in apron colors. They absolutely LOVE it. Their sense of accomplishment after starting with raw materials and then creating something that they can eat and enjoy… that’s priceless. If you follow me on social media, you have had an inside peek to lots of my kids cooking classes and how fun they really are!
Interested in learning more about becoming a CCI instructor? Click HERE and fill out the form at the top of the page. 
Interested in finding classes for your kids in your area? Click HERE and scroll to the bottom of the page.

Banana Bread

Hey everyone it is the Fitness Food Diva and I wanted to give you a great recipe for one of my favorite things, Banana Bread. By using sugar Splenda blend or other sugar substitutes (agave nectar or maple syrup), unsweetened applesauce, and avocado, it lowers the sugar and the calories, but is still delicious. I love to bake and making Banana Bread not only it simple and quick it makes your house smell edible. This recipe is perfect for all you Banana Bread lovers, plus you can throw walnuts, chocolate chips, pecans or just about anything else in with it to make it your own. I love to take a banana and slice it up and put it on top of the batter just before it goes into the oven to make it extra gooey.

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  • 7 ripe medium bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 2-1/2 cups unbleached all purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp butter, softened
  • 2 tbsp of mashed avocado
  • 1/2 cup Splenda (or other sugar substitute)
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 3 oz (3/4 cup) chopped walnuts
  • baking spray

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Preheat oven to 350°. Grease two 8×5 inch loaf pans with baking spray.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter, avocado, and sugar with an electric mixer. Add egg whites, bananas, applesauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and walnuts (or whatever you would like to add), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pans and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

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It’s delicious! Makes for a great snack or breakfast. You can even wrap up your second loaf and freeze it or give it to a neighbor! Let us know if you try it!

Visit me at Fitness Food Diva for more healthy recipe adaptations and great workout tips!


Shannon {Fitness Food Diva}


Recipe adapted from: Skinnytaste

Browned Butter Chocolate Chip Cookies

Happy Friday friends!

Healthy eating doesn’t mean we can’t enjoy all the goodness that comes from a hot, right out of the oven, ooey gooey chocolate chip cookie. These cookies are made by browning the butter and adding just the right ingredients to make each chocolate morsel melt in your mouth. Replacing the sugar and brown sugar with Splenda sugar blends helps reduce the calories and amount of sugar per cookie. So with only 96 calories and 4 grams of fat, it’s hard to resist these Browned Butter Chocolate Chip Cookies. Mmmm mmmm good!

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6 tablespoons unsalted butter

2 tablespoons canola oil

5.6 ounces all-purpose flour (about 1 1/4 cups)

3.3 ounces whole-wheat flour (about 3/4 cup)

1 teaspoon baking

1/2 teaspoon kosher

1/4cup + 2 Tbsp Splenda brown sugar blend

5 Tbsp + 1 tsp Splenda sugar blend

1/2 teaspoon vanilla

2 large eggs, lightly

1/2 cup semisweet chocolate chips

1/3 cup mini chocolate chips

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1. Preheat oven to 375°.

2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.

4. Drop by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.

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ENJOY!! Stop by my blog for more healthy recipe alternatives, workout routines, and healthy tips and tricks!


Author: Shannon {Fitness Food Diva}

Adapted from: My Recipes

Food-a-licious Friday: Brownies in a Jar

Hello there and Happy Friday! Are you ready for Christmas? I have a few more presents to wrap and I am done with gifts. I still have plenty of baking to do, so I am so glad Erin, our recipe contributor, is here to share a yummy holiday treat with us today! It also make the PERFECT gift to give during this holiday season. Check out this recipe for Brownies in a Jar. 

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Christmas is quickly approaching! I know I am far from ready. I have been making these Brownies in a Jar as Christmas gifts for the better part of 15 years. They are perfect for coworkers, neighbors, and friends. This way they can enjoy them after the holidays are over and the plethora of Christmas cookies have gone away. This brownie recipe is the best I have ever had. I have a weakness for brownies and make a couple batches this time of year. Mostly to make my house smell heavenly.


1 cup flour

 ½ tsp salt

12 tablespoons unsweetened cocoa, divided

1 ½ cups granulated sugar, divided

½ cup packed brown sugar

½ cup semi-sweet chocolate chips

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1. Mix flour and salt. Spoon mixture into a 1 quart mason jar.

2. Add the following, tapping jar to settle ingredients: 6 tablespoons unsweetened cocoa, ¾ cup granulated sugar, brown sugar, ¾ cup more granulated sugar, then 6 tablespoons more cocoa.

3. Top with chocolate chips. Close lid.

4. Tie baking instructions tag to jar.

If you are going to make these for yourself, you will need ½ cup melted butter, 3 eggs, and ½ teaspoon of vanilla. Put all of the ingredients that were to go into the jar into a bowl. Stir in the butter, eggs, and vanilla. Follow the baking instructions below.

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To bake (this is what needs to go on the tag) : Heat oven to 350 degrees. Grease 9 inch square pan. Whisk brownie mix in a bowl. Stir in ½ cup melted butter, 3 eggs, beaten, and ½ teaspoon vanilla. Spread into pan. Bake until toothpick inserted in center has a few crumbs, about 35 minutes. Cool. Makes 12.

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I just love how the ingredients look layered in the mason jar. Be sure to include a tag with the baking instructions if you will be giving as a gift. I just LOVE handwritten recipe cards. You can use these cute, free Snowman recipe card print outs I found to attach to the jar too! This would make the perfect gift for teachers, coaches, co-workers, neighbors, grandparents, etc! 

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I hope you all have a very Merry Christmas and a Happy New Year!

Erin (Crafty Auntie)

Food-a-licious Friday: Buffalo Chicken Dip

Hello friends and welcome to Food-a-licious Friday, a “I hope I can add 2-3 recipes a month” kind of series :) Our food and recipes contributor, Erin, is back this month sharing a yummy side dish or appetizer that would be perfect to share this holiday season. It’s great if you are hosting or if you are in need of a dish to share at a party. Check out Erin’s recipe for Buffalo Chicken Dip. 

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Even though the football season is about half over, I had to share this dip recipe that is a favorite when we gather with friends to watch the games. Without fail, I am asked to bring Buffalo Chicken Dip when we get together. I have been told that my version tastes better than any other they have had. My secret…sharp cheddar. Honest truth. I use sharp cheddar in almost everything the calls for cheese and it does make a big difference.

Buffalo Chicken Dip


4 boneless chicken breasts, about 2 to 3 pounds

12 ounce bottle of Franks Red Hot Sauce

8 oz of cream cheese

12 or 13 oz jar of Blue Cheese dressing, found in produce section

8 ounces sharp cheddar cheese, grated


1. Boil or bake chicken. Cool until it can be handled and chop into bite sized pieces.

2. Place chicken in the bottom of a 9×13 baking dish. Pour entire bottle of hot sauce over chicken and toss until chicken is completely coated

3. In a medium saucepan, melt cream cheese over medium heat. Once melted, add dressing and combine. Pour over chicken and spread to cover all of it.

4. Top with grated cheese.

5. Bake at 350 for about 20 minutes or until the cheese has melted and it is bubbly.

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This dip goes wonderful with chips, crackers, carrots, or celery. My preference is Tostitos Scoops. They just hold so much dip!

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There are a few other ways you can make this. It goes great in a crock pot. Just dump everything in and turn in on low. Be sure your chicken is cooked first.

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You could also mix the chicken, hot sauce, and cream cheese mixture together. Fill the Tostitos Scoops with the mixture. Top with a little bit of cheese and pop them in the oven until the cheese is melted.

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I hope this recipe becomes a favorite with your friends and family. I promise you that if they love Buffalo Wings, they will love this dip. Enjoy!

{Crafty Auntie}

Food-a-licious Friday: Easy Gluten Free Pumpkin Donuts

Happy Halloween friends!!

I’m stopping by quickly to share a new favorite recipe at hour house. Recently my daughter joined me on my gluten free journey so we have been adding recipes to our gluten free stock pile. One day she was craving donuts…and let’s be honest…who doesn’t crave a good donut? So we decided to make our very own, super duper Easy Gluten Free Pumpkin Donuts. They just sound delicious don’t they?

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They look good too, don’t they? And trust me friends. They taste good too!

You will need:

  • 1 box of yellow gluten free cake mix
  • 1 can of pumpkin puree
  • 2 tbsp pumpkin spice creamer
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • a donut pan
  • coconut oil (to grease the pan)
  • powdered sugar


1. Preheat the oven to 350* and grease the donut pan.

2. In a mixing bowl, mix all ingredients (except powdered sugar) together.

3. Put mix into a piping bag and pipe into the donut pan.

4. Bake in the oven for 13-15 minutes.

5. Remove from the oven and allow time to cool.

6. Remove the donuts from the pan and dust the tops with powdered sugar.

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This recipe is easy enough to let the kiddos help with. It’s a recipe I used in my kids’ cooking classes, and even the 3 year olds love it! Especially the piping and the dusting…those are always the favorite steps in this recipe. 

A yummy cinnamon cream cheese frosting would be good on these too. And I dare you to just have one…it’s almost impossible. 

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Have a safe and magical Halloween, friends! 

Food-a-licious Friday: Mini Gluten Free Cheesecakes

Hello my friends! For Food-a-licious Friday this week, I’m taking you on over to my husband’s blog, The Rescue Chef, for a delicious recipe. If you know me then you know I could live off of chips and salsa, hummus and veggies, and most of all, CHEESECAKE! Check out my husband’s recipe for Mini Gluten Free Cheesecakes! They are AMAZING!


Food-a-licious Friday: Verde Crockpot Chicken

Hello everyone! Erin here from Crafty Auntie and I’m sharing a recipe for Verde Crockpot Chicken today!

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When my crockpot becomes a permanent fixture on my counter, I know that cooler temperatures are quickly approaching.  Verde Crockpot Chicken was introduced to me by my best friend several years ago.  She said it would be a quick family favorite, and she was so right.  It is one of my go to weeknight meals since it is so simple to prepare and is ready to eat when my husband and I arrive home from work.  My preferred way to eat this is over rice and topped with sour cream or Greek yogurt.  I have a friends beg me for the recipe whenever I make it for them.  I promise you won’t be disappointed.

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  • 2 lbs. Chicken Breasts
  • 2 cans Cream of Chicken soup
  • 1 can (7 oz.) of diced green chiles
  • 1/2 of a 16 oz. jar of Herdez green salsa (do not use enchilada sauce)

Other ingredients you will need depending on how you choose to serve this dish:

  • Sour cream or Greek yogurt
  • Rice
  • Cheese
  • Green Enchilada Sauce
  • Tortillas


Add soup, chiles, and salsa to crockpot. Mix well.

Place chicken on top of mixture. Cook on low for 6-7 hours or high for 2 hours. Longer if chicken is frozen. 

Once fully cooked, shred chicken using two forks.

Serve over rice, in enchiladas, in tacos…you get the idea.

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This dish is very versatile and wonderful whichever way you choose to serve it.  It also makes great leftovers, too. If there is any left after dinner!

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Happy Friday friends!

Follow Erin on Instagram!

Food-a-licious Friday: California Roll Bites

Happy Friday, friends! If you know me, you know that my favorite date night is one that involves sushi. It’s a shared love my husband and I have…and we take it quite seriously. I’m so excited for the recipe that Erin of Crafty Auntie is sharing today… California Roll Bites! Can we say YUM?!

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Many years ago when I was eating low-carb, I created a California Roll Salad because I could not stop craving actual California Rolls. The recipe has evolved a lot over time and my husband came up with the idea to make them individual servings. These are a great appetizer that doesn’t involve turning on the oven.

California Roll Bites  (Makes about 24)

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16 oz. package of flake style imitation crab

1 large cucumber

1 large Haas avocado

6 Tablespoons of dressing (recipe below)


½ cup Thousand Island dressing

½ T red wine vinegar

1 tsp chili garlic sauce, or more for an extra kick

½ T soy sauce

½ T lemon juice

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1. Mix all of the dressing ingredients together and chill at least one hour. Overnight is best to enhance the flavor.

2. Finely chop the imitation crab by hand or in a food processor. I used the Manual Food Processor from The Pampered Chef.

3.Mix dressing into crab. I suggest starting with 6 tablespoons and then add more if necessary. Set aside.

4. Slice cucumber into ¼ inch pieces.  

5. Mash avocado. Spread avocado generously on cucumber slice.

6. Top the avocado with the crab mix. (I used a small ice cream scoop.)

7. Place on a platter or cookie sheet and place in the refrigerator until ready to serve.

*If you would like to kick up the spice, add wasabi powder or paste to the avocado.

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Don’t you want to eat them right now? I know I do!

Have a great weekend! Be sure to pin this recipe for later.