Just Plain Good Guacamole 
Vitamin K and folate enhance your baby’s cell, nerve, and bone development, and fiber aids your digestion.
MAKES ABOUT 2½ CUPS
WHO can turn down guacamole with vegetables or corn tortilla chips? Answer: Almost no one. This dip keeps refrigerated for one day. Some discoloration will occur, but the taste will not be affected. Enjoy!
3 ripe avocados, preferably Hass
3 tablespoons finely chopped red onion
1 large tomato, cut into small dice
2 tablespoons freshly squeezed lime juice, or to taste
3 tablespoons chopped fresh cilantro
1 small garlic clove, crushed, or ¼ teaspoon garlic powder
Dash of Tabasco sauce, or freshly ground black pepper
Salt
• Cut the avocados in half and remove the pits. Cut the halves into quarters, then peel them and place in a small bowl. Using the back of a fork, mash the avocados to a chunky consistency.
• Add the remaining ingredients and mix until well combined. Season to taste, cover with plastic wrap placed flush against the surface of the guacamole, and refrigerate for a couple of hours before serving.
½ cup guacamole: Calories: 178 cals; Protein: 2 g; Carbohydrates: 11 g; Fat: 15 g; Fiber: 7 g; Sodium: 10 mg; Folate: 97 mcg; Vitamin K: 26 mcg; Copper: 0.2 mg; 1 CARB