Snappy Guac & Chips! GF, V, BED!

There’s something truly healing about being on the lake. I don’t know what it is exactly. But there’s an overwhelming feeling of peace. I feel close to nature. Close to God.

And there’s something about boating. The gentle wind in my face, hair blowing, the sun warmly kissing my shoulder while listening to the hum of the engine; I feel free. I feel alive. And I almost forget that I’m sick. I forget that I’m in the 8th month of my Ulcerative Colitis flare. And for those precious moments, there’s no pain. Worries and anxiety about treatment plans and upcoming doctors appointments disappear with our white foamy wake. I get lost in the mirrored water, looking at the bright blue sky and the deep green pines on the shoreline zipping by. Things are different here.

And it makes me think about a lot of things. In particular, what I’m supposed to learn from this journey I’ve been on. I do believe that everything happens for a reason. So there is a reason why I’m going through this…just what am I to take away from it? Thinking about it, it’s pretty remarkable. I started flaring during the run of a show in NYC. I had a wonderful life full of fun, friends and pursuing my dreams. Then, my world was rocked with this flare, forcing me to move home. Little did I know that it was going to be for 8 months. But now my mind is wandering into negativity…time to get back to the water. I know I’m going to get through this. I guess I need to look at this as a gift of time…time to find out who I am, time with my family, time to appreciate the things I have been blessed with.

And so, after such a reflective day on the water, I was in a trance-like state. Like a swaddled baby, I wanted to stay in that cozy space, and not concoct something wildly creative or outlandish for dinner. Just something simple – quiet. It’s not often that I feel this way, but its nice sometimes to have pensive moments.

such a creamy sauce!

In the kitchen, I started out by just taking out some potatoes…simple, humble, delicious. But then, I couldn’t help it…and my playfulness decided to make an appearance:) And a wonderful meal came into my mind — time to cook.

so bright and fresh!

So 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:)

Snap Peas and Guacamole Sauce — Superb!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

what a plate!

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!

such crunchy chips!

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

Avocado Dressing:
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.

gorgeous roasted broccoli!

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.

mmm mmm mmm!

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!

amazing textures!

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!

gluten free, vegan, and Body Ecology Diet friendly!

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!

Maybe I’m supposed to discover how much I love to cook during this time:)

Do you have a special place that makes you feel free? Do you listen to music, or go for a walk?

See ya tomorrow!

Need a mandoline? Here's the one I use: