Guacamole with Roasted Pepitas

This roasted smoky pepita guacamole is perfect for the follicular phase, when rising estrogen makes the body more insulin-sensitive and primed for nutrient absorption. Avocados provide healthy fats to support hormone production, while pepitas are rich in zinc, essential for follicle development and ovulation. Lime juice and cilantro aid liver detoxification, helping the body metabolize estrogen efficiently, and jalapeño with adobo sauce boosts circulation and metabolism, keeping energy levels high. Paired with fiber-rich veggies, whole-grain crackers, or grain-free tortilla chips, this guacamole is a delicious, hormone-supportive snack to fuel your body during this phase.

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INGREDIENTS

• ¼ cup raw pepitas

• ½ teaspoon avocado oil

• 2 large (or 4 medium) avocados, halved and pitted

• ¼ cup finely chopped fresh cilantro

• 1 clove of garlic, finely minced

• 1 small jalapeño seeded, deribbed, and finely chopped

• 3 tablespoons lime juice from about 1 ½ limes

• ¼ teaspoon ground coriander

• 1 teaspoon mineral or kosher salt

• 1 tablespoon adobo sauce from a can of chipotle peppers in adobo

INSTRUCTIONS

• To toast the pepitas, heat a small skillet over medium heat and add the pepitas with a drizzle of olive oil. Stir frequently until they turn golden at the edges and start popping (takes about 5 minutes). Remove from heat and let them cool.  

• Scoop the avocado into a bowl, discarding any browned spots. Mash with a fork or avocado masher until you reach your desired consistency. Stir in the cilantro, jalapeño, minced garlic, lime juice, coriander, and salt. Taste and adjust with more salt or lime juice if needed.  

• Top with the toasted pepitas and drizzle with adobo sauce for a smoky finish. 

RECIPE NOTES/TIPS

• I like to pair this with Siete grain free chips or find corn tortilla chips fried in either avocado or coconut oil.