Ok so since it’s my Birthday tomorrow i thought i’d share the love and give you all a gift to commemorate me turning 28! What better gift to give than my version of Healthy Nachos! Woohoo! This is one of my favourite cheeky meals to make and it’s of course super easy to put together so great for those nights when you just can’t be bothered with a fancy meal.
Although i consider these nachos as one of my “naughty meals”, being the health nut that i am, i’ve made them a little healthier so you can have these nachos without feeling guilty or over indulging. It’s all about balance you see.
I know you must be thinking, “but what about the melted cheese, you can’t have nachos without cheese?”. “Isn’t that the best part?” Well again it’s Cashew Cream to the rescue! I can tell you, you won’t miss the cheese because the cashew cream does the job just fine!
Corn Chips
Ok these are a “sometimes food” for me and i definitely consider them a treat so when i do eat them i enjoy them! Be sure to buy organic, non GMO corn chips. If you would prefer to leave the corn chips out and keep this dish strictly clean, you could use dehydrated raw crackers, crispy flat bread or i’ve even seen people use thin slices of sweet potato or potato in place of corn chips for nachos.
Protein
I like to add a bit of protein to my nachos to make it more of a meal. I’ve added a sustainable brand of tuna but you could make these Vegan by adding black beans or kidney beans.
Greens
No meal is ever complete without some fresh greens. So i topped the nachos with some kale rubbed with coconut oil and they crisp up beautifully in the oven – just be sure not to have the oven too hot or you will burn the kale! Since there is no cheese the nachos don’t take long to heat up so 10mins in the oven will be enough to heat everything through.
The Condiments Are The Key
These nachos are all about the homemade condiments. I highly recommend taking the homemade route – it’s tastes better and you don’t run the risk of consuming any nasties like preservatives, vegetable oils or pesticides. Of course if you’re being really lazy you can buy the condiments at the store to make these nachos but be sure to look for sugar free organic salsa and organic hommus made with olive oil instead of canola or sunflower.
Guacamole: The guacamole is the easiest to make basically mashed up 2 avocados, lemon and sea salt
Hommus: I have a yummy Almond Hommus recipe on the blog already that i like to use as an extra little dip for your nacho chips. You could of course use a chickpea hommus recipe too.
Cashew cream: I’ve used the same recipe for the cashew cream that is at the bottom of my recent Bolognese Recipe. Quick Cashew cream is such a great thing to make for the week, you can add it to most savoury meals for extra creaminess and taste!
Sugar Free Tomato Salsa.: My previous post was the sugar free tomato salsa and i think is the most important part of this dish – doesn’t take long to make so worth the little extra effort than just buying a store bought salsa.
Corn for good mexican measure
I also cooked up some corn and added them into the mix to keep the mexican flavour alive!
STOP MOTION time again!
I photographed the making of these nachos and created a little stop motion for you – only short but a little eye candy for you
http://nourishandinspireme.com/wp-content/uploads/nachos-stop-motion-1.mp4
Healthy Nachos
Serves 3-4
What you need:
- 1 bag organic, gmo free corn chips – i used a 14 oz/400gm bag
- 1 organic corn cob – skin/silk removed
- 1 can tuna preferably skipjack from a sustainable source – i use Fish 4eva
- 3-4 curly kale leaves
- 1/2 tsp coconut oil
- Guacamole: 2 mashed up avocados mixed with the juice of half a lemon, sea salt to taste
- Sugar Free Tomato Salsa: see salsa recipe here
- Hommus: see almond hommus recipe here
- Cashew Cream: See Quick Cashew Cream recipe here at bottom of Bolognese post
What to do:
Get your condiments ready by following the recipes in the above links for your Salsa, Guacamole, Hommus and Cashew Cream.
Preheat oven to 160 degrees celcius
In a steamer cook your corn for about 15 mins or until juicy. Once cooked, hold the corn vertically and with a knife cut down to remove the corn kernels from the cob. Set aside
On an oven tray lined with bleach free baking paper, spread out your corn chips evenly
Spoon out the Salsa one spoon at a time and ensure even coverage over the corn chips – there should be a little extra left over which you can keep in the fridge or put on the side
Top with tuna or beans, corn and cashew cream
Wash and remove stems from kale, break into small bite size pieces and rub leaves with coconut oil, place on top of cashew cream
Place nachos in the oven for 10 mins on 160 degrees celcius or until kale is just crispy but not burnt!
Serve with guacamole, hommus and extra salsa!
Enjoy!
x
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