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.
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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.
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| 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.
As much as I'd love to be making some fall recipes now that it's September, it's still about 90 degrees and extremely humid outside. So, for now I decided to keep my canned pumpkin in the cabinet and make some pico de gallo. I mainly followed the recipe by The Pioneer Woman. I only used 2 jalapeños instead of 3, but it is still very spicy! I am a bit of a wimp when it comes to spicy foods - but I am trying to get better, so I did keep the seeds in. If you want to take down the heat, you can take the seeds out of the jalapeño before you chop it. Also - whenever you chop hot peppers, try to wear thin gloves. I am new to using them in recipes and recently found this out the hard way.
This pico de gallo is extremely fresh, low calorie, and 0 weight watchers points! Enjoy!
What you will need:
5 roma tomatoes
(or an equivalent in another type of tomato - I used 1 roma tomato and lots of grape tomatoes I had to use up)
1/2 large onion
2 jalapeños (more or less depending on desired spiciness)
Approximately 1/2 cup of cilantro
1 lime (juice of)
Salt (to taste)
None of these ingredients need to be exact - feel free to add or take away depending on what you have on hand.
Take tomatoes, onion, jalapeños, and cilantro and chop, chop, chop. Then, put all chopped ingredients into a large bowl. (I need to learn how to chop things into smaller pieces.)
Then, add juice of one lime or add juice to taste.
Last but not least, add salt to taste.
That's about it! Use as a dip, topping for tacos or fajitas, or eat by the spoonful!
*I used this tonight on top of our chicken fajitas - yum!
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