Currently, the kale chips are still cooking, but I tried a couple after turning them at the hour mark. They are SO awesome!! Here's a pic of what I've got so far:
And the zucchini hummus is quite delish. This was my first time working with chipotle peppers in adobo sauce, but oh, they are quite yummy! I'm definitely gonna use this as a chip dip and maybe a salad dressing (after I share some with my momma, of course!).
It tastes and looks similar to roasted red pepper hummus, but it's made without beans and has a wonderful smoky flavor. SBV-approved!!
I didn't really eat breakfast this morning, because I was super tired when I got up this morning. I didn't sleep well and when I have a rough night, I am not at all hungry in the morning, so after I prepared these two dishes, I made myself a big lunch of sauteed veggies w/ black beans and rice. The veggies were: carrots, sweet mini peppers and broccoli slaw. I also added a touch of cumin and some black pepper. The whole thing was sauteed in coconut oil. That's the first time I've used it for cooking and it was really, really good! I saute them just enough so they're still crisp and colorful, but warm. Perfect lunch!
I only ate half, and I put the other half in the fridge for later. I'm looking forward to those kale chips for a snack in a couple hours!
1 comment:
The guys in the Engineering Dept loved the Smokey Zucchini dip - enough to ask for the recipe! They kept raving about it (one is vegan, the other is not).
Looks like another winner!
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