Posts Tagged ‘Nachos’

Chocolate Apple Nachos

Pictures of food do not always convey the exact deliciousness of a said food. I’m reminded of that when I sometimes browse through past posts of mine :/

And when I look at pictures such as the one directly below.

So, please take my word (if the picture does not suffice) when I say that these Chocolate Apple Nachos are quick to make and wonderfully satisfying.

Remember the 30 some apples I said I picked this year? A lot of them were converted into chocolate nachos. I looovvvved indulging (if you can really call it that) on these after a long day at school. Plus, it’s chocolate. Enough said 😉

Chocolate Apple Nachos

Chocolate Apple Nachos

Ingredients:

1 large apple

2 tbsp plain, unsweetened almond milk

1 tbsp almond butter

1 tbsp organic dark chocolate chips

1 tsp unsweetened, shredded coconut (optional)

Directions:

Cut up an apple (it’s up to you if you keep the peel) and lay the slices on a plate. Combine the milk, almond butter, and chocolate chips and heat while consistently stirring (I do this over the stove, but microwaving and pausing to stir every 8 seconds also works) until a smooth liquid. Pour over apples. If desired, top with coconut. Eat up! 

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Sweet Pepper Nachos (Grain-Free)

Every Tuesday evening, I visit my mom. If school and work isn’t bogging me down, I try to plan and prepare a nice meal. Just a small way to say thank you for feeding me for the last 2 decades (and, of course, I love having free reign of a kitchen 🙂 ) 

And the last Tuesday before school starts up calls for an extra special meal. This meant appetizers, side dishes, and a dessert. 

And nachos. 

But not with chips (I restrict my grain intake). Rather, I used mini peppers! 

Recently, raw peppers have graduated to the Top 10 List of my favorite foods. I down those babies like it’s my job. 

Anyway, I actually prefer the peppers to the chips. Plus, the bright yellows, oranges, and reds make it much more appealing!    

Sweet Pepper Nachos (Grain-Free) Sweet Pepper Nachos 

Ingredients: 

1 lb ground meat 

1 purple onion, chopped 

2 medium tomatoes, diced 

2 tsp cumin 

2 tsp garlic powder 

2 tsp paprika 

1 tsp chili powder 

1 tsp dried oregano 

salt and pepper

Mini sweet peppers 

Cheddar cheese (or any other cheese you desire) 

Directions: 

Cook meat and onion over medium heat, stirring often, for 5 minutes. Add the tomatoes and spices and cook for 15 minutes. Meanwhile, cut sweet peppers in half and stretch out. Place in a single layer on a baking pan (make sure peppers are pressed close together!). When the meat is finished, spread on top of peppers. Top with desired amount of cheese and place in a 400 degree oven for 12 minutes.

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less)

When I go on vacation, I often have trouble finding something to eat at a restaurant.

Most places serve something over an abundance of pasta. I’ll eat a little pasta here and there, but not when it makes up most of my meal. I don’t eat meat when I’m out cause 95% of the time it’s not organic and shot up with god knows what. Normally I do grilled seafood, but at the place we went, it was rather expensive. So I ended up picking…

nachos!

Something I thought I’d never get.

Not a fan of the yellow mystery cheese.

But these nachos had no cheese. Instead, it had a bit of some wasabi sauce mixed in. There was so much stuff in the nachos that I dug my way around the chips (my family ate those) and still had left overs! It was so good that I had to recreate it.

Unfortunately, I do not have the money to grill me up some tuna steak, so I had to use canned tuna instead. Oh well, still tasted amazing. I also made eggplant chips instead of using tortilla chips. They came out of the oven nice and crispy, but when I mixed them in at the end, they kinda grew soft. Therefore, I advise just serving them on the side and using them as dippers if you want a “nacho” feel. Either way, it tastes amazing!

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less)

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less) 

Ingredients:

1 Eggplant

salt

pepper, to taste

5 (or more) large romaine lettuce leaves

1 shallot, finely chopped

1 can black beans, rinsed and drained

1 large heirloom tomato, finely chopped

1 tbsp jalapeño pepper, finely chopped

1 5oz can of tuna, drained

Optional: Mashed avocado and/or salsa

         Wasabi Sauce:

1 and 1/2 tbsp wasabi

1 tbsp sour cream

1 tsp horseradish

1 tsp mustard

1/2 tsp garlic powder

Directions: 

Spray baking pans with cooking oil. Cut the eggplant into thin coins, as thin as you can make them. Quarter the coined slices. Lay the slices on paper towels and sprinkle with salt. Let sit for 20 minutes. Afterwards, blot up water that forms on top of the eggplant with another paper towel. Arrange slices on baking pans and spray with cooking oil of choice. Sprinkle with pepper and bake at 375 degrees for 25-35 minutes, removing individual eggplant chips if they become crisp earlier.

Meanwhile, take several leaves of lettuce at a time, twist together, and cut into strips with kitchen shears. Spread out on serving platter. Top with chopped shallots and place in fridge.

In a small bowl, mix together wasabi ingredients. Also place in fridge.

Right before serving, add black beans, tomatoes, pepper, tuna, and wasabi sauce. Toss together. Add in eggplant chips and toss again (or just leave on the side to keep crisp). Mix in mashed avocado and/or salsa, if desired.

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less)