Sliced avocado with Sriracha + freshly cracked black pepper and sea salt

Lately, I've been on somewhat of a health kick. I run 4-5 times a week and I've been meticulously tracking everything I eat using an app on my phone called MyFitnessPal. Just the lone act of logging my food consumption has made a pretty difference in my eating habits. I used to mindlessly snack out of boredom (a habit that once earned me the nickname "Rolls" on a project team because I surrounded myself with 3 or 4 different types of food at my desk). But I'm also lazy - and knowing that I have to put all that into my tracker has been an effective speed bump in deterring me from grabbing fistfuls of Milk Duds and shoving them all at once into my pie hole.

One of my favorite healthy-ish-maybe-Ithink snacks is sliced avocado with Sriracha sauce, garnished with freshly cracked black pepper and sea salt. I discovered this combination one day when I had a few avocados laying around but no onions or tomatoes to make guacamole with. Out of laziness (see a trend here?) I thought, what the heck, let's substitute in Sriracha, sprinkle on some s+p, and hope for the best.



The result was decidedly not guacamole-y, but really tasty in a different way. The flavors of smooth avocado and tangy, garlicky Sriracha combine beautifully into a creamy spicy blend, all enhanced by the salt and pepper. This snack perfectly fulfills my cravings for all things spicy, satisfying, and umami. Mmm...unami.

The best part is that it is ridiculously easy to make, with ingredients that are probably hanging out in your cupboard already. The hardest part is picking out an avocado that's on the firmer side. The second hardest part is resisting the urge to blend this stuff and hook it up to an IV and live out the rest of your days in Sriracha heaven.