Maintaining a healthy lifestyle when summer socialising is on a roll is difficult, to say the least. And while celebrating with a constant flow of champagne, carbs and sugar should be enjoyed, bear in mind your liver may take strain from the toxins these foods produce.
Take a break from the overload, with this grain-, soy- and dairy-free healthy ‘Nacho’ idea:
2 tbsp olive oil
1 medium zucchini, diced
1 medium yellow onion, diced
taco seasoning (a tsp cumin, paprika, garlic powder, cinnamon)
2 tsp minced garlic
7-8 cherry tomatoes cut in half
10 mini sweet bell peppers – stem removed, cut in half, scooped out
10 chicory leaves
450g chicken (or turkey) mince
1 cup vegan mozzarella / regular cheese
1 small avocado peeled – pit removed, diced
1 small handful coriander
salsa of choice
salt and pepper to taste
In a cast-iron pan, add the olive oil, zucchini, onion, taco seasoning, garlic and cherry tomatoes.
Season with salt and pepper and sauté until the onion turns translucent and the tomatoes break down.
Add a couple of tablespoons of water, if needed, to loosen the fond from the pan.
Add the chicken (or turkey) mince and cook on medium to low heat until moisture in the pan has evaporated.
On a pizza pan, spread out the peppers and chicory leaves evenly in one layer. Top with 1/2 cup of vegan cheese.
Add the chicken and vegetable mixture over the peppers and chicory and top with the remaining cheese. Grill for 1-2 minutes, until the cheese just melts.
Mix the avo with a squeeze of lime juice. Season with salt and toss together. Spread it on top of the nachos along with a few spoonfuls of your favourite salsa and the coriander leaves. If you like, squeeze more lime juice evenly across the nachos.
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