Confession: I love snacks. Sweet, salty, savory, sour — I love them in all shapes and sizes.
So you know, that I’ve got a separate stomach for guacamole.
There is always room for more guac. Always.
And sometimes — more like, most times — I want to make that guacamole into a meal!
Enter: My homemade chips with gourmet guacamole!
This is what dreams are made of, people!
Sugar Snap Peas, tossed in Avocado Guacamole Dressing, over a bed of Roasted Broccoli and crunchy Red Skinned Potato Chips! So delicious and a festival of flavors and textures.
It was outrageously delicious!
And it’s gluten free, vegan, and Body Ecology Diet friendly!
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 guacamole 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 friend 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!
See ya tomorrow!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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