avocado, Body Ecology Diet, broccoli, cilantro, gluten free, guacamole, peas, potatoes, vegan
Hard to believe, but Christmas is less than a WEEK away!!
I’m so excited to go home on Friday and be with my family. There’s nothing like being home for Christmas.
It’s funny…everyone thinks that NYC at Christmas time is the most “Christmas-y” place, with all the lights, the Rockefeller tree and skating rink, the shopping, the hustle and bustle. Which is true…But you know what, I don’t feel like it’s Christmas until I’m back in Cincinnati with the people I love.
So today I thought I’d share another favorite of mine. Somewhat “party” inspired.
I made Snappy Guac and Chips! Sugar Snap Peas, tossed in an Avocado Dressing, over a bed of Roasted Broccoli and crunchy Red Skinned Potato Chips! So delicious and a festival of flavors and textures! Cooking for my fam definitely brings out joy in me:)
And it’s gluten free, vegan, and Body Ecology Diet friendly!
But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!
Here’s what you need:
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 diced
2 Tbsp cilantro, chopped
2 green onions, chopped
1 avocado, mashed
Juice of 1 lime
1/2 tsp salt
1 garlic glove, grated
Preheat oven to 400 degrees. Carefully slice your red potatoes on the mandolin. Place them in a single layer on 2 olive-oil-lined baking sheets. (You’ll have to do 2 batches). Spray 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 an olive-oil-sprayed baking sheet. Spritz 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.” Toss your snap peas, cilantro and red onion with the dressing.
To serve, make a bed of the 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 parents 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 dressing was just like guacamole – with the bright lime juice, fresh cilantro, and subtle hint of garlic. It. was. so. good!
Is your holiday shopping finished?
Until Next Time!