During my teenage years I ate whatever I wanted—regular Coke, chips, ice cream—without worrying about the consequences. As a year‑round competitive athlete I burned a lot of calories, and my fast metabolism and constant activity masked the effects of poor choices. Like many teens, I felt invincible and assumed the rules of aging wouldn’t apply to me.
In my early twenties I stayed active, playing in adult tennis and volleyball leagues, and still believed I could eat and drink freely with minimal consequence. Then I became pregnant and everything changed.
Now, three children later and just shy of forty, my body is fit and healthy, but it’s different. The backs of my legs aren’t as smooth, and faint stretch marks on my stomach remind me how my body changed to carry three amazing kids. Even though I work out regularly, my metabolism has slowed. I have to work much harder to maintain the results I once achieved effortlessly.
Today I still enjoy treats, but I understand cause and effect. I don’t like being told I can’t have certain foods, so I use common sense: eat well most days and allow occasional indulgences. The challenge comes in those seasons when motivation to exercise wanes or when indulgence becomes regular instead of occasional. Lately I’ve been craving ice cream—and lots of it.
I’ve learned the best way to care for my body is to be kind and mindful: give it what it needs rather than what it wants. Yes, there are times the body genuinely wants ice cream, but most of the time it needs nutrients and whole foods as close to their natural state as possible.
Recently I visited Rancho La Puerta in Tecate, Mexico on a press trip. This spa and fitness resort focuses on nourishing the mind, body, and spirit. Every morning I hiked to La Cocina Que Canta for a farm‑to‑table breakfast. The organic, sustainable farm there was remarkable—produce picked at peak ripeness that required little seasoning because the flavors were already vibrant.
From cooking and meditation classes to HydroFit and tabata sessions, each day I made small, meaningful choices about my health. I combined fresh whole foods with consistent activity and balanced rest. Those choices reset my cravings and helped my body ask for what it really needed.
Since returning home I’ve kept many of the simple practices I learned at Rancho La Puerta. One of them is this guacamole recipe. Unless you taste it, you might not believe it’s a lower‑fat, healthy version—yet the flavor is full and satisfying. It’s a small way to bring a bit of that ranch spirit into your kitchen and to reset how you care for yourself.
Here is the original Rancho La Puerta recipe:
- 1 cup frozen peas, slightly thawed
- 1 medium Hass avocado, peeled and pitted
- 2 Tbsp. fresh lime or lemon juice, or to taste
- 1 medium tomato, seeded and cut into ¼‑inch dice
- ½ red or sweet onion, cut into 1/8‑inch dice
- 1 jalapeño or serrano chile, seeded and minced
- 3 Tbsp. chopped fresh cilantro
- 1 tsp. minced fresh garlic
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- Process the peas in a blender or food processor until smooth.
- In a medium bowl, mash the avocado with a fork or potato masher. Add the lime or lemon juice, tomato, onion, jalapeño, cilantro, garlic, salt, and pepper. Stir in the pureed peas and mix until well combined.
- If not serving immediately, press plastic wrap directly onto the surface to prevent browning.
Enjoy this fresh, flavorful guacamole as a lighter option that still delivers the satisfaction of a classic favorite.