If you like guacamole and chickpeas - you will like this recipe. It is great on a sandwich or used as a dip, and is perfect for the warmer weather we've [finally] been getting. Slightly adapted from Two Peas and Their Pod, I highly recommend trying it.
What you will need:
1 can chickpeas, drained and rinsed
1 avocado
2 tablespoons red onion
1 lemon, juice of
1/4 cup cilantro
salt and pepper to taste
Drain and rinse your chickpeas. Then, in a medium sized bowl, smash chickpeas and avocado together. Add onion, lemon juice, cilantro, salt and pepper. Mix.
Pretty easy! I had mine on Ezekiel bread with some sliced tomato. You can add your favorite sandwich toppings or eat as a dip with crackers.
>>>>>>>>>><<<<<<<<<<
On to other news, I am now 22.5 weeks pregnant. Baby is about the size of a spaghetti squash (which I have a few bags of in the freezer that I need to use...) I've been working on a pinterest board for the nursery which includes a few things I've already gotten. You can follow it
here. Etsy has been the most fun place to find prints and other decorations.
 |
| 21 weeks pregnant on my birthday |
I've heard there's more snow in our forecast, but I'm really hoping the weather will stay warm soon. And most of all, I hope we don't just skip spring and go straight into summer. I think Williamsburg summer will be even less tolerable while pregnant.
Well, between an increasingly busy schedule, a lost camera cord that is keeping me from uploading any decent pictures, and a lack of motivation ...I've let over two months go by without writing in the blog. Woops. It doesn't help that every time I come back to it I decide I hate the font and layout. I should probably learn more about blogger...
Anyway, despite the lack of posts, I've still been doing a decent job cooking new, healthy recipes. I'll share an easy one with you that I made last night. I'm trying to do a week of healthy/vegan dinners (might have to make a few vegetarian towards the end because I'd rather not go shopping).
I love this recipe because it has all my favorite ingredients - garlic, lemon, avocado... plus it's very easy to whip up.
What you will need:
2 tablespoons olive oil
juice of 1/2 lemon
1-2 cloves garlic
1 ripe avocado
salt, to taste
6 ounces pasta (I used whole wheat)
1 cup sliced/peeled zucchini
Cook spaghetti according to package. While it is cooking, blend olive oil, lemon juice, and garlic in a food processor. Add avocado and salt and blend again until smooth. If you don't have a food processor, you can whisk it together by hand.
Drain and rinse spaghetti, but reserve a small amount of water to put zucchini into. I'm not sure how long zucchini really takes to cook, but I put it in the pot I had the spaghetti in for a few minutes, until it was tender.
Combine sauce, pasta, and zucchini. You're welcome to omit the noodles and just use zucchini, or vice versa. The sauce is really the best part here.
>>>>>>>>>> <<<<<<<<<<
All in all, May has been a very good month. I am working on another project with my old company which will have me traveling all over the United States! I also got to see a bunch of friends and family at a Cinco De Mayo party I had (I'd post the recipe for the tres leches cake but I don't think it belongs on a health food blog). Plus my first nephew is due any day now. I'm sure you will be seeing pictures of him soon enough - I won't wait another two months to post!
 |
| cinco de mayo fun, excitement over a new dress, and as usual - a sleepy dog |
Posts
