HEAB-Style Nachos

by HEAB on March 16, 2010

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One dinner that I always looked forward to growing up was taco night, and if nachos were on a restaurant’s menu, I usually ordered them. Tortilla chips are probably my most favorite food in the world. Did you know that? :)

Since I had all the ingredients on hand, I decided to celebrate my own little Taco Night with CD. It wasn’t quite what my mom used to make, but both Chris and I loved it.

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The base of my taco salad was roasted kale. For the taco meat, I browned 1 lb. of grass-fed finished beef with 1 onion, 1 tsp salt, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp cumin, 2 cloves of crushed garlic, and a little water. Toppings included pine nut queso (recipe below), Don Sabrosa’s mild black bean & corn salsa, and Trader Joe’s flaxseed tortilla chips. Delicious!

Pine Nut Queso

Ingredients:

1 cup raw pine nuts

3/4 cup water

Edited to Add: 3 TBSP nutritional yeast (I forgot the most important ingredient!)

2 TBSP fresh lemon juice

1 TBSP tahini

1 tsp salt

2 tsp onion powder

1/4 tsp garlic powder

pinch of mustard powder

Directions:

Blend all ingredients until smooth and creamy.

I continued the taco theme this morning with my breakfast…

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Leftover roasted kale topped with 2 scrambled eggs, pine nut queso, and a spoonful of my dwindling chipotle almond butter with a few chips on the side. Great way to start the day!

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