Okay, okay, okay. Yes, you read that correctly. Sardine guacamole. Let me explain…or confess or…just hear me out. See, my main goal as Chef and Father is to promote the idea of families eating real food. If I can inspire a family to skip fast food and cook their own meal I am a happy guy.

But, things are a bit different when it comes to what I eat. See, my whole life revolves around food and feeding people so when it comes time for me to eat I like to focus on the most nutritionally dense and simple foods I can find and then try to make them taste good. My food decisions are based on what will make me feel good and strong for the next 60 years, not just what sounds good right now. Not very chef-like, I know, but that’s just me. When my daughters are in high school I will be in my 50’s. I want to be able to keep up with them.

I study food, health, and fitness everyday. The more alternative the better. My favorite way is to listen to podcasts in my car. I commute a lot so I get about 2-3 hours a day of education. My gas money is my school tuition. One podcast I like is The Bulletproof Executive because this guy Dave Asprey is pretty out there and really gets into the science of how the body works. Biohacking if you will. I love it. Recently, he had an episode with this guy Andy Hnilo who is an actor/model and he talked about powering down a can of sardines and an avocado between shoots instead of all the junk that was on the set. This inspired me to come up with this recipe and since the Super Bowl is coming up what better time to eat some kick ass feel good food while most of America is eating crap. Sardines are full of calcium, phosphorus, iron, potassium, protein, omega 3 oils, vitamin B12, D, and selenium. They even contain Coenzyme Q10 with boosts the immune system. These little fish can help you jump buildings or at least not get sick this Winter. Plus they are dirt cheap, already cooked, don’t need refrigeration and are portable. So, here we go….

I am not a fan of word mash-ups but call it Sardinamole if you want.

If you are cool with nightshades start with one Jalepeno Pepper. Char it directly over your gas flame or under the broiler until the skin turns black. Put it into a covered dish and “steam” for 10 minutes as it cools. Peel off all of blackened skin, remove and discard stem and seeds, and mince the pepper. Place in a bowl. Roasted Jalepeno really gives the smokey kick this dish needs but just use some good hot sauce instead if you want.

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Next, add to the bowl:

1 can (4.375 oz)  Wild Caught Sardines, 1 Avocado, 1T Apple Cider Vinegar, Pinch Sea Salt, 1/4C Chopped Olives, and 3T Chopped Fresh Cilantro.

Mix and mash with a fork until it looks like guacamole. Taste and add more of anything above to your taste.

That’s it! Serve it up with some sliced organic cucumber for scooping cause a bunch of greasy corn chips would defeat the whole purpose right?

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Now, you will feel so good after the game that you can go out and play your own game of football with your kids and not feel tired for the rest of the day.

Enjoy the game!!

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Much love,

Chef Greg

 

 

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