Who would have thunk it? Healthy nachos!?! Thank you Libby for coming up with such a wonderful idea and a perfect meal to fit in with this weeks FOOD COW @ My Fit Religion which was to take one of your fav meals and change some things to make it healthier.
My guacamole is not the normal kind, I’m not your normal kinda gal. I wanted to add a few more nutritious ingredients, sneak them in, so enter zucchini & spinach. You can leave them out if you like but don’t blame me if you get scurvy from not eating your greens.
150g almond meal
350g steamed sweet potato or pumpkin
1 tsp smoked paprika (optional)
1 tsp garlic powder
1 tsp onion powder
Preheat oven to 180C. Combine all ingredients in a food processor and blend until smooth. Pour onto a big baking tray and spread as thinly as possible. Bake for about 20mins or until cooked to your liking. Allow to cool then chop into chips. Top with your fav nacho toppings. We had guacamole & natural yoghurt.
1 lge ripe avocado
Handful cherry tomatoes
Handful baby spinach or kale
Juice 1 lemon
1 tbs apple cider vinegar
Place the zucchini, spinach, lemon juice, vinegar & spring onion in the food processor and blitz until puréed. Add the avocado and blend to a consistency you like, mix through the chopped tomatoes. Done.