Guacamole

Try whole wheat soft tortillas (there are some healthier ones out there) and toast them in the oven yourself. Or veggies or some healthier crackers. Put it on your protein of choice.

I make 'chips' using whole wheat pita bread in the toaster oven sometimes. Spritz with olive oil, sprinkle with sea salt, then bake till crunchy.

I eat it with carrots.
I eat it on my grilled chicken sandwiches instead of the mayo I used to use.

I like to dip baby carrots or pretzels in guacamole.

Baby carrots, cucumber slices, sweet pepper strips, and popcorn chips are my most frequent guacamole conveyance vehicles.

I love, love, LOVE guacamole. I make my own with avocados, tomatoes, onion, garlic, chiles, lime juice, red pepper, salt, pepper, and cilantro. It is pretty healthy and absolutely delicious. Problem is what can I eat it with? Regular corn/flour chips are high in everything bad for you. Any other ideas for dipping?

Strike that thought from your head! It's absurd!

First, there's nothing wrong with corn chips. There's nothing "bad for you" in them.

Second, I have often eaten guac with a spoon because I didn't have money to buy chips.

Uhhhhhhhhh, anything :happy: I LOVE avacado with my scrambled eggs so one day I thought "why not guacamole?" I had some that I needed to use anyway so I tried it and now it's one of my favorite quickie breakfasts, so long as the guac is already made. Although avacados are high in fat, they're very healthy so I just limit it to once or twice a week and on those days I eat a little healthier for lunch to offset it

And here's another delish recipe for guacamole. I love deviled eggs, too, so it hits 2 cravings at once.

http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

I use my mandoline slicer for mostly this very reason. I slice up a TON of cucumbers, carrots, peppers, and have at it!

I make zucchini chips to eat with my guac. If you have a dehydrator, this is even easier. If not, use the oven on a very low temp.

Slice zucchini very thin (I slice long-ways because they shrink so small), spray a sheet pan lightly with cooking spray, lay zucchini flat in one layer. Season if you like. Bake 1-2 hours at 200-250 degrees until crispy. Or dehydrate overnight.

You can eat a huge amount of these with very little calories. Great for any dip.

Warning about salt on these "chips"- If you choose to salt, go VERY, VERY light. These shrink up so much that the salt becomes very concentrated and its easy to over do it. I don't add any salt.

I like the betternbutter for dipping apples and crackers and hummus for dipping veggies

I allow myself 2 slices of whole grain bread a day and most days I have my version of a California Turkey sandwich which includes guacamole along with cucumber slices, sprouts, and fresh spinach.