You do need carbs, but that does not mean bread, etc. You can get all the carbs you need from fruits, veggies, and especially root vegetables like carrots, turnips, parsnips, sweet potatoes, etc. Your body will burn fats and proteins, too, for energy, so be sure you are staying well hydrated (to protect the kidneys, as protein metabolism makes a little more work for them) and getting plenty of calories from those sources, as well. Another note, 3-4 hours is alot of exercise, especially if it is high intensity. At your age, you can handle it, but please use caution, as it can interfere with your hormones and contribute to inflammatory disease processes if you are not careful.

I have a Mexican friend who makes hers very much like this. She will add sour cream and chopped tomatoes at times, depending on the occasion. I think hers is about the best I have ever had, and she got the recipe from her grandmother. I will confess to making cheater guacamole with salsa, though. I like salsa and guac, and often end up just combining the two on my plate, so if I am looking for a very quick version for a snack or lunch, I will do the salsa/avocado smash up. It’s delicious either way, I think!

Not everyone likes the “original purest recipe”! Hopefully you can forgive those that don’t. Pretty insulting.

I was thinking the same thing when I was reading the recipe. Where is lime???

Pico de Gallo
1/2 c. Onion, small dice
1/2 c. Roma tomatoes, seeded, small dice
10 cilantro leaves, chopped
1/2 Serrano chile, seeded and minced very tiny
Lime juice — 2 or 3 teaspoons–I like a little more, but it’ s your baby, do as you like
Salt to taste

Store in covered container in refrigerator. Will keep several days. I keep it on hand and then whip up guac in 30 seconds! This salsa is great on everything, baked potatoes, tacos, whatever. Really good as a healthy dip, too. Too keep your guac from turning brown in the fridge, smooth it level with back of a spoon and film it with a healthy oil–avocado, if you have it. Guacamole only keeps well a day or two. Better to make a fresh batch using the pre-made pico de gallo salsa. You’ll never go back to the jarred stuff again if you have an option!

My personal award winning recipe: soak 1 tlsp of chopped onion with lemon, tsp of chopped cilantro, finely chopped a small serrano pepper and himalayan salt. (Optional a tlsp of dice tomato) but never garlic, cumin, black or white pepper and sour cream or mayo. Now, this is guacamole. Anything besides the above ingredients call it anything but guacamole.
,

My kids eat it before it can turn brown!

I agree Virginia! It not only lends a crisp fresh taste, but also hinders the oxidation of the guac.
I will make a side of hot sauce with cumin to be added if wanted.