Breastfeeding Friendly Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and just a little smoky, this guacamole takes a familiar dip in a genuinely exciting direction. A touch of maple syrup and ground cinnamon play beautifully against the richness of ripe avocado, while fresh lime juice and cumin keep things bright and savory. Instead of chips, the guacamole gets spooned into crisp bell pepper strips and hollowed-out cucumber rounds — a clever, no-fuss vessel that adds crunch and a satisfying fresh bite. Avocados are a fantastic source of healthy fats that support both energy and milk production, making this snack a smart choice when you're feeding for two. The whole thing comes together in one bowl with no cooking required, which is exactly the kind of recipe that works when time and energy are in short supply. It's colorful enough to set out for guests but practical enough to prep just for yourself on a busy afternoon.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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