Category Archives: RESTART Friendly

The Best Guacamole Ever

Celebrate Cinco de Mayo or any gathering with this best guacamole ever! I’m not kidding. 

The Best Guacamole Ever

Okay… I know that it’s a bold statement to say that a recipe is “THE BEST EVER,” but this really is the best, I promise! Not to toot my own horn, but hey, there’s a reason why I’m in charge of making guacamole for any gathering with family and friends. I’ve been making and perfecting guacamole for years now, so I don’t even measure anything anymore, but I did just to share this amazing recipe with you all!

To me, the perfect guacamole is something that’s simple, with no crazy ingredients. There are various versions out there with unique add-ins that I have seen and tried. However, I always go back to this simple and classic recipe that tastes pretty dang close to the guacamoles that I have tried in Mexico.

The Best Guacamole Ever

I’m actually quite excited that it’s less than a week since I came back home from Mexico after our wedding there, and it’s going to Cinco de Mayo tomorrow! I seriously loooooove Mexican food and I’ll take any excuse to consume it as often as I can. And no Mexican dish is complete without some delicious guacamole.

So if you want to be loved on by your friends and family tomorrow (or any day), whip up a batch of this guacamole, and they won’t stop raving about it. And if you need some delicious paleo chips to go along with it, I highly recommend Siete Foods tortilla chips. They are grain free, crispy thin, and so delicious! They make three flavors that are all amazing: Sea Salt, Lime, and Nacho.

The Best Guacamole EverThe Best Guacamole Ever

Need more Mexican dish inspirations for Cinco de Mayo? Here are some of my favorite recipes from the archives:

Grain-Free Paleo Taquitos

Mexican Stuffed Delicata Squash

Chili Lime Pork Spare Ribs

Paleo Mexican Hot Chocolate

Mexican Shakshuka

Paleo Horchata

Hope you enjoy this colorful and fun holiday!

The Best Guacamole Ever

5.0 from 6 reviews
The Best Guacamole Ever
Prep time
Cook time
Total time
  • 2 large or 3 small hass avocados
  • Juice of 1 lime
  • ½ tsp sea salt
  • ½ tsp cumin (Omit for AIP)
  • Optional: ¼ tsp cayenne (Omit for AIP)
  • ¼ cup diced onion
  • 1 clove garlic, minced
  • Optional: 2 tbsp chopped cilantro
  1. Peel and seed the avocados, and scoop out the pulp into a large bowl.
  2. Pour lime juice over the avocados.
  3. Add salt, cumin, and cayenne (if using), and mash together with a fork or a potato masher.
  4. Add onion, garlic, and cilantro (if using), and stir together.
  5. Let sit in the fridge for at least 15 minutes before serving, so the flavors can meld together.

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The Best Guacamole Ever (Paleo, Whole30, Vegan)

Pink Beet Latte

If you are a fan of beets, you’ll fall in love with this delicious and naturally sweet beet latte! 

Paleo Vegan Beet Latte

Happy Friday, you beautiful souls! It’s about to get REAL over here, because I’m picking my parents up from the airport today, and then we are headed to Mexico on Sunday to start my wedding week. I’m so excited, but to be honest, I’ve been quite stressed out with some last minute planning and scrambling.

I think I’ll be in a much better state once we are there and enjoying the sun and the beach. However, with the amount of cortisol I’ve been dealing with, my liver needs some extra love these days. And the best way to do that? Enter the beet.

Paleo Vegan Beet Latte

Beets are so high in antioxidants, and have the power to eliminate toxins from the liver and improve the digestion of fats. I’ve been a fan for a long time, and when I tried out a beet latte at a LA coffeeshop a few weeks back, I knew I had to recreate it at home!

I was skeptical about the combination of beet and milk at first, but I’m quite obsessed with how decadent, creamy, and naturally sweet this pink beet latte tastes. And the gorgeous color just can’t be beat (or beet?)!

I have talked about in the past that I like to give up coffee for a week about once every month because I hate feeling like I’m addicted to or dependent on any one food. Well, this beet latte is a delicious substitute during those times and I still feel like I’m enjoying a hot yummy drink, without feeling deprived. Plus, I love that it’s doing the opposite of coffee: nourishing my liver and digestion instead of taxing it.

If you never tried beet latte before and are totally weirded out by it, I encourage you to try it! I think you’ll be surprised how yummy it tastes, and your body will love you for it.

Paleo Vegan Beet Latte Paleo Vegan Beet Latte

Pink Beet Latte
Prep time
Cook time
Total time
  • 1 medium beetroot
  • ¼ inch fresh ginger
  • ½ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • 1½ cup unsweetened non-dairy milk (I use almond)
  • Optional: 1 tsp honey
  1. Place beetroot in a saucepan and submerge with water. Bring to boil over medium high heat, and turn down heat to low and simmer for 30 minutes until you can easily pierce the beet with a fork.
  2. Drain the beet, let it cool for 15 minutes, and peel it.
  3. Place the peeled beet in a blender with ginger, vanilla extract, and cinnamon. Set aside.
  4. Heat milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
  5. Pour ½ cup of the milk into the blender with the beet and blend well until smooth, about 5 minutes Pour into a mug.
  6. Use a milk frother on the rest of the milk or blend in the blender to until it gets foamy.
  7. Gently pour the foamed milk into the mug over the beet mixture, while stirring with a spoon.
  8. Stir in honey, if using, and enjoy!

Paleo Ranch Pork Ribs

These paleo ranch pork ribs are fall-off-the-bone delicious and so ridiculously easy to make!

Paleo Ranch Pork Ribs

Holy moly. Anyone else obsessed with ribs? Because if you are, you are in for a real treat. We love ribs in this house and I already have several recipes on the blog that you can check out. But these ranch pork ribs… I think they might be my favorite recipe yet.

But first, I just want to give a short life update. Some of you have noticed on Snapchat that I haven’t been active as much, and the same goes for Instagram stories. Well, that’s because we’ve so crazy busy around here getting ready to get married!

We are actually about a week and half away from our wedding day in Mexico, so my life has been taken over by a combination of planning for that and settling into our new house. I have ZERO clue how people plan out weddings themselves without a wedding planner. We have one and we’ve still been so crazy busy preparing for it.

However, it’s been the good kind of busy and I’m so happy and thankful that we can have our closest loved ones gather for our special day. A reader asked me if I would do a wedding recap post on the blog, so I just might do that if all goes well. So stay tuned!

Paleo Ranch Pork RibsPaleo Ranch Pork Ribs

Okay, back to these ribs. C absolutely loves ranch, which is why I chose to create this recipe. And with no surprise. he couldn’t get enough of these pork ribs. I am not a huge fan of ranch, but these, I could keep eating and eating! The richness of the ribs goes so incredibly well with the tartness of the ranch spices that we both thoroughly enjoyed our meal (and leftovers!).

Yes, it does take a few hours in the oven, but there’s minimum prep involved and the end result is so awesome. I usually start it in the afternoon, and then by dinnertime, we have a delicious dinner ready for us. Set it and forget it: oven edition. And you I can really use those kind of recipes these days with how busy we’ve been.

Hope you enjoy these paleo ranch pork ribs as much as we did!

Paleo Ranch Pork RibsPaleo Ranch Pork Ribs

Paleo Ranch Pork Ribs
Prep time
Cook time
Total time
  • 2 lb pork spare ribs
  • Sea salt, to taste
  • 1 tbsp extra virgin olive oil
  • 5 cloves of garlic, minced
  • Zest of 2 large or 3 small lemons
  • ¼ cup fresh chopped parsley leaves
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ tsp ground black pepper (omit for AIP)
  • Juice from ¼ lemon
  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.
  4. In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.
  5. Rub the spice paste on top of the ribs until they are evenly coated.
  6. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
  7. Cut spare ribs into sections.
  8. If you want crispier ribs, broil them for 4-5 minutes.
  9. Sprinkle with lemon juice before serving.

Whole30 Paleo Ranch Pork Ribs