You want to know something weird? I love the day after returning home from vacation.
hey hey hey, who’s in charge here?!
Yes, there’s always that tinge of “post-vacation-let-down,” but I actually love the feeling of getting life back in order: unpacking, going through the mail, and going grocery shopping. I love the feeling of filling up the fridge with wonderful produce.
I went to the grocery store — and I made the mistake of going when I was hungry. Oops! I wish I would have taken a picture of my cart. It was literally ALL organic produce, a bag of raw cashews, and toilet paper :) The poor checkout guy had to enter all the produce codes, I felt bad. Oh well — he was getting paid.
Oh yeah — I almost forgot — check out how cool the inside of a sugar snap pea is! (Can you tell I was bored on the 12 hour trip home??) It’s so cute!
Sugar Snap Pea Babies:)
Also – do you see how orange my hand looks? That’s because I’ve been eating so many carrots!! You really can turn orange from all the beta carotene!!!
Almond Chips w/ Warm Italian Salsa!
So tonight, I felt “chippy” – I wanted something crunchy, but also something warm and comfort-foody. So why not combine both? Enter: Almond Chips with Warm Italian Salsa!
comforting Italian flavor!
A warm saute of Italian-seasoned, tender-crisp veggies with crunchy almond chips. A delicious twist on chips and dip.
And it’s Gluten Free, Vegan, and Specific Carb Diet Friendly!
so crunchy and wonderful!
Here’s what you need: serves 2
Salsa: 1 tomato, diced with its juice 1 carrot, diced 1 zucchini, diced 5 shiitake mushrooms, sliced 1/4 cup frozen peas 1/2 onion, diced 3 garlic cloves, minced 1 tsp dried basil and oregano fresh basil, chopped (garnish)
Chips: 1/2 cup almond flour 2 egg whites (Vegan option: 2 flax eggs) 1/4 tsp salt sprinkle of garlic powder
Preheat oven to 350 degrees. Combine your chip ingredients in a bowl and mix well to combine. Place dough on a parchment-paper-lined baking sheet. Take another sheet of parchment and place it on top. Then “smoosh” out the dough until it is nice and thin. Bake with the top paper on, for 20 minutes, until golden brown and crispy. Let it cool, and then break into chips!
Meanwhile, saute your onions and carrot in 1 tsp EVOO, salt, pepper, and spices. Let them soften for about 4-5 minutes. Then, add your garlic and mushrooms. Let them cook for about 2 minutes, and then add your zucchini. Let that cook for about 2 minutes. Finally, stir in your peas and tomatoes. Let them warm through. Reseason with salt to taste.
what a plate!
Serve your warm salsa garnished with fresh basil, and a handful of almond chips!
the fresh basil is the perfect touch!
This meal was soul-satisfying! The salsa was warm and comforting while the chips were nice and crunchy! It was like a texture explosion!
And the flavors were just magnificent! I loved the savory Italian seasoning from the oregano and basil. And then fresh basil garnish gave it a nice pop of brightness to finish it off. Finally, the chips had a delightful, nutty flavor from the almond flour. Just perfect.
mmm mmm mmm!
What does your first day back from vacation look like? Do you get the “post-vacay-blues?”
I love my chef's knife. A good knife transforms your kitchen! They say a dull knife is the most dangerous tool in the kitchen!!