(looks around nervously) I'm hesitant to even mention this in fear of jinxing things, but I must -- how about this weather, East Coast people?!
I cannot believe how lucky we've been over the past few weeks. With the exception of a quick shower here and there, it's been absolutely incredible outside. Look in the dictionary next to "perfect summer weather" and you'll see our forecast. Low 80s and sunny with a gentle breeze. Unreal dot com!
I've made stove-top orzo two ways, a lick-the-bowl-clean balsamic blueberry sauce, and a garden fresh gnocchi dish I'll share with you next week. I've had some help from our Griddler, but even that took a siesta for this next dish. This is a true no cook, no heat necessary recipe that's perfect for hot summer nights, even hotter summer days, a lazy rainy day, or whenever you find yourself craving something cool and refreshing and so simple it will blow your mind good!
Smashed avocado and chick pea wraps!
Simple, super filling, healthy, and ready in under 10 minutes. What more can you ask for? Tasty? Oh yeah, I've got you covered there, too. I listed the servings as 3-4 because, well, it actually served just the two of us because we couldn't stop swiping samples of it from the bowl as I assembled our wraps. It'd be great with chips or even on a grilled sandwich or toasted bagel in the morning.
With that time you save making lunch or dinner, you can enjoy a leisurely stroll to the local ice creamery. Ahem.
(Vanilla and chocolate twist with rainbow sprinkles, if you were curious.)
Filling up on veggies makes me feel like I've paid it forward, you know? Summertime only comes around once a year ;)
Three years ago: Breakfast egg sandwich
Smashed Avocado and Chick Pea Wrap
(an original recipe!)
-makes 3-4 wraps
1 (14 ounce) can chick peas, drained and rinsed
1 ripe avocado, pitted and skin removed
2 teaspoons apple cider vinegar (or lime juice)
Ground black pepper
3-4 8-inch whole wheat tortillas
1 red bell pepper, seeded and sliced into strips
Baby carrots, cut into matchsticks
In a bowl, mash together avocado, chick peas, and vinegar. Season to taste with salt, garlic powder, and pepper. Spread on tortilla, top with peppers and spinach, roll to close and secure with toothpick. Enjoy!
*Avocado and chick pea mixture will keep, covered and refrigerated, for up to 3 days.