Yes, hi. I’m still blogging.
You see, my computer got sooooooooooooooo slow and I’d start a blog post, get frustrated, and walk away from my computer, dreading coming back to it. In the midst of writing my first cookbook…WOOSH, my old computer crashed. I freaked out, naturally, and then proceeded to buy a laptop – this laptop – loaded up with lots of RAM and all that other good stuff that I know nothing about.
At that time, I showed up on the doorstep of the IT guy at work, begging for help in retrieving my long lost work. Of course, he was able to bring it back to life with a few quick techy moves that I’ll never even try to understand.
You always, always, always keep your IT friends happy, let me tell you.
Fast forward 3 years and my computer needed some TLC from IT again. “I’ll buy you beer!” I pleaded. And, um, that’s all it took.
So here we are. I’m all updated to the not-so-great Windows 10 and able to open a browser with a few tabs open without the whole computer “not responding”. It’s time to jump back into the whole blog deal and um, maybe…just maybe, start plowing through my emails.
I’ve got my weekly menu planned and after two weeks ago and a meat free WEEK, I’ve promised Mr. Prevention that I’d include SOME type of meat every week. Shea is also a meat and potato girl, so…there’s that.
Me? I’m loving all the seasonal produce. I’m grilling and eating veggies with my egg scrambles in the mornings, and I’m making TACOS. And despite the grunts and groans from my better half, let’s be honest here – he DEVOURED these veggie tacos. It was probably because they were spicy, but whatever. I’m pretty much convinced that this whole meatless thing is mind over matter. Gah!
- 2 zucchini, cut into ½-inch pieces
- 1 small onion, cut into ½-inch pieces
- 2 cans no salt added chickpeas, drained and rinsed
- 1 head cauliflower, cut into florets
- 3 Tbsp olive oil
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne
- 10 (6-inch) flour tortillas
- 2 ripe avocados
- ¼ cup cilantro, chopped
- ¼ cup onion, finely diced
- ½ tsp garlic salt
- ¼ tsp black pepper
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or mist with nonstick cooking spray and set aside.
- Combine zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive oil; toss well. Sprinkle with cumin, chili powder, garlic powder, salt, pepper, and cayenne; toss well. Spread vegetable mixture on the baking sheets in a single layer and roast for 20 minutes; tossing once half way through.
- Meanwhile, mash avocados in a small bowl. Mix in the remaining guacamole ingredients.
- Serve vegetable mixture in tortillas and top with guacamole
Weekly Menu: August 16th – 20th
- Sunday: Easy Chicken Satay with Peanut Sauce after lunch at Three Floyds
- Monday: Zucchini Pancakes
- Tuesday: Pasta in Creamy Cashew-Asparagus Sauce
- Wednesday: BLT’s and salad
- Thursday: Hawaiian Lasagna