Surprise! I’m back in Ohio!
I had a big callback that brought me back to the midwest, so I figured I’d make a little stay out of it!
Last night I went over to my brother and sister-in-law’s house. It was so fun. We watched The Bachelor Winter Games AND she helped me customize my FabFitFun box! I’m so stinkin’ excited about it. A quarterly box of over $250 worth of beauty and wellness products for only 39.99? YES. PLEASE. You can get $10 off when you use my code TENOFF at check out too 🙂
Anywho. We had dinner in front of the TV, so I wanted something that was “nushy.” You know? Something that I could enjoy for the entire episode of Ben Higgins goodness. haha
Enter: My homemade chips with gourmet guacamole!
This is what dreams are made of, people!
Sugar Snap Peas, tossed in Avocado Dressing, over a bed of Roasted Broccoli and crunchy Red Skinned Potato Chips! So delicious and a festival of flavors and textures.
It was almost as outrageous as the drama on TV!
And it’s gluten free, vegan, and Body Ecology Diet friendly!
And did I mention…it’s perfect for Lent?!
Here’s what you need: (Serves 2)
7 organic red skinned potatoes, sliced thin on a mandolin
1 stalk of broccoli, broken into florets, and roasted
1 1/2 cups sugar snap peas, chopped
1/2 red onion, finely chopped
2 Tbsp cilantro, chopped
2 green onions, chopped
1 avocado, mashed
juice of one lime
1/2 tsp salt
1 garlic clove, grated on a microplane grater/zester
Preheat oven to 400 degrees.
Carefully slice your red potatoes on the mandoline. (Or with a sharp knife). Place them in a single layer on two tin foil-lined, olive-oil sprayed baking sheets. (You’ll do two batches). Spritz them with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through. You’ll need to watch them carefully towards the end – when they begin to get brown spots on them, take them out – they’re finished!
Meanwhile, roast your broccoli. Place the florets on a tin foil-lined, olive-oil sprayed baking sheet. Spritz them with olive oil, sprinkle with salt and pepper, and bake for 15 minutes, flipping halfway through.
Also, prep your veggies. After you chop your red onion, soak it in ice water for 10 minutes – this gets rid of that bitter onion-y bite. Drain, and squeeze dry in a paper towel.
Finally make the dressing. Combine the dressing ingredients in a medium-sized bowl. Mash the avocado with the back of a fork until creamy and smooth. Add enough lime juice so that it is liquidy enough to coat the snap peas. Toss your snap peas, cilantro, and red onion with the dressing.
To serve, make a bed of chips. On top of that, make a cushion of broccoli, and top with the snappy guacamole! Garnish with green onions and cilantro, and enjoy!
This meal was SO GOOD! The textures of the meal took it over the top! The chips were phenomenal – they were incredibly crunchy! My sister loved them too – there was not a single one left! And combined with the tender-crisp broccoli, and crunchy snap peas slathered in the creamy dressing – it was amazing!
And the flavor was out of control – the bright lime juice, buttery avocado, fresh cilantro and subtle hint of garlic….it. was. so. good!
Now if only I had a gentleman to cook for….
See ya tomorrow!
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