Baked Potato Nacho Recipe

Hello everyone,

Happy Food Friday!  Today I wanted to share one of my new, favorite recipes.  This recipe has been modified from Medical Medium’s Thyroid Healing book. I tried to make this for the first time this week and may now be making it every day!  It was absolutely, mouth-wateringly delicious!

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Makes 2-3 servings

Ingredients:

  • 6 medium potatoes
  • 1/2 teaspoon sea salt
  • 1 avocado, diced
  • 1 cup diced tomato
  • 1 cup diced onion
  • 1/2 cup cilantro, chopped
  • 1/2 jalapeño, minced (optional)……I used the whole thing by accident.
  • 2 limes
  • 1/4 cup cashew cream (see recipe below)
  • a drop of olive oil/coconut oil to dust potatoes with

Cashew Cream (modified from The No Meat Athlete Cookbook)

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • ½ to 1 cup water
  • 1-2 teaspoons dill (we like a lot so I tend to just pour in a ton!)

Directions:

  1. Preheat the oven to 375 degrees F.  Slice the potatoes into “chips” that are 1/4 inch to 1/2 inch thick.  Lightly dust them with your choice of oil and add the sea salt.  Arrange the potatoes on a baking sheet, lined with parchment paper.  Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes (or until crispy to your liking).
  2. While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both of the limes in a small mixing bowl.
  3. Make the cashew cream sauce by simply blending all of the ingredients together. Add more water to create your desired consistency.
  4. When the potatoes have finished cooking, arrange them on a plate/serving tray.  Top them with the salsa and add some cashew cream sauce.
  5. Enjoy!

 

Chickpea Salad Sandwich

And just like that summer has disappeared…..

Hello, my wonderful friends!

I just realized that it has been almost an entire summer season since I posted last.  I had a summer full of activism, sanctuaries, fitness, friends and of course, food!  And I wanted to share our favorite, summer recipe, that we ate time and time again.  Honestly, we probably still make this recipe 2-3 times per week and never get sick of it!!

It is delicious, easy to make, packed with protein, and is great to share at parties, barbecues or even just with a friend for lunch.  I hope that you enjoy it as much as we do.

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Chickpea Salad Sandwich

(3 servings)

 Ingredients:

  • 1-15 oz. can of chickpeas, drained and rinsed
  • 3 ½ Tablespoons Vegenaise (or other vegan mayonnaise)
  • 1 ½ celery stalks, chopped
  • ¼ red onion, chopped finely
  • ¼ red apple, chopped finely
  • ½ teaspoon yellow mustard
  • 1 teaspoon fresh lemon juice
  • 1 ½ teaspoon dill
  • ¼ teaspoon salt
  • 1 small dill pickle, chopped finely
  • Black pepper to taste
  • 6 Vegan Bread Slices, preferably Sourdough

 Directions:

  1.  Drain and rinse chickpeas.
  2. Put the chickpeas in a mixing bowl and mash them with a fork.
  3. Add the Vegenaise and stir well.
  4. Add the other ingredients, stirring periodically.
  5. Toast the bread.
  6. Add the chickpea salad to your bread and enjoy.

 **Feel free to include any additional sandwich ingredients including:  avocado, lettuce, tomato, cucumbers. 

Click here for a cooking demo for this recipe!