Tonight’s dinner consisted of toast with a schmear of of avocado and chickpea all mixed up in the blender. The original recipe can be found here by the authors of “Two Peas and Their Pod.” Their version was more chunky, but I had no time due to a cut tongue/diaper rash meltdown that H was in full throes of during the entire meal prep time. With that being said, he absolutely loved it spread on a slice of whole wheat bread. I basically followed this recipe which was a hybrid of necessity and the lovely recipe from Two Peas…
- 1 avocade
- 1 can of chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 “dollop” of plain Greek yogurt
- 1 “dollp” of mayo (P.S. I adore mayo and could eat it with a spoon.)
- Salt and Pepper to taste
- Sprinkle of garlic powder
Comine all ingredients in blender of fork-mash together. I blended. This could be a great dip too. Maybe add some fresh herbs??? Basil???
We also had some kale chips, and you can find that recipe here. This is a neat lifestyle blog that I encourage you to check out when you have the time. I especially love her series on motherhood and how it is different/the same in other countries. Here’s a pic of our delicious kale chips prior to baking…
- 2 bunches kale, rinsed and patted dry
- 2-3 tbsp. sesame oil
- 1 tbsp. soy sauce
- sesame seeds to liking
Cut kale ribs out. Rinse and dry. Mix up liquid ingredients and seeds in bowl, and then toss kale in. Make sure that it is not too wet as this will make kale soggy instead of crispy. Spread out on cookie sheets (I used 2 larger ones and 1 small) and bake in 400 degree oven until crispy. Best advice to just keep checking.
It is important to note…DO NOT ADD SALT! In my efforts to do more faster, I didn’t think about that and just tossed some in. The soy sauce combined with the sesame oil would have been just fine on its own. Now, I’m off to chug 10 gallons of water! Happy Hump Day!
A truly happy person is one who can enjoy the scenery on a detour.