Gosh, two weeks into January already! How time flies. How is everyone doing on their goals for the New Year? Hopefully if you have made resolutions then they’re healthy and realistic .
I like to think I eat pretty well most of the time but finding what makes me feel best is definitely a journey. If you’ve been reading you’ll know that I’ve been eschewing sugar and sweeteners of any kind for some time now. I don’t think this will be a permanent change (at least I hope not!) but it has given me the opportunity to assess how much I was eating and realize that, even if the sugar was of the “healthy” kind and a lot of it from fruit, that amount wasn’t working for my body. Some people thrive on lots of fruit but I’ve been feeling better eating more savoury foods and a greater amount of fat and protein.
This was a light lunch I put together and exactly the kind of food I’m enjoying at the moment. I’ve been eating probably an avocado a day for the past week! I don’t know how I didn’t use to like them, they’re just so darn delicious. I’m sure you know they’re overflowing with nutrients too.
Along with chickpeas for a concentrated source of protein and several other flavour-boosting ingredients, this salad is tasty, nourishing and sustaining.
I thought the little “boats” looked cute stuffed with the salad but if you’re not concerned with presentation then you could just add a big scoop on top of your salad or eat it as a dip with your favourite crackers or corn chips.
- 1 C Cooked chickpeas (well-cooked) (RAW option: Use sprouted chickpeas)
- 1 Small clove of garlic, minced (optional)
- 1/2 C Grated carrot
- 1 Green onion, thinly sliced
- 1/2 tsp Olive oil
- 1 1/2 Tbsp Lime juice
- 1 tsp Tamari
- Dash of cayenne pepper
- Black pepper
- 1 Large OR 2 small avocados
- 1/4 C Fresh coriander, roughly chopped
- Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
- Stir in garlic through to pepper.
- Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
- Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
- Spoon the mixture into the empty avocado skins and serve immediately.
- Serves 2
What fruit or vegetable are you loving right now?