I was never really a fan of Halloween growing up, but I have to say as I've gotten older, I have more fun with it. The past few years my husband and I have come up with some really fun costumes. This year, we spent Halloween weekend (for us, this past weekend) attending a concert of a favorite band from college. The band does an annual Halloween concert with a "mash-up" theme. For their second set, they take famous songs and "mash" them together to make a new song. In honor of the theme, all in attendence wear "mash-up" costumes. The goal is to come up with two people or things that share a similar name.
What you get is: Pamela Anderson Cooper and Elton John Cena
What you get is: Pamela Anderson Cooper and Elton John Cena
Keeping up with the October Unprocessed challenge, I thought I would bring a healthy, but festive, snack to the party.
What you get is: Sick Pumpkin Guacamole with Homemade Corn Chips
What you get is: Sick Pumpkin Guacamole with Homemade Corn Chips
Sick Pumpkin Guacamole
Guac:
4 ripe avacados, scooped out and smashed
1 pint cherry tomatoes, quartered
1 clove garlic, through the press
1/4 red onion, minced
jalepeno, seeded and minced (optional)
handful of cilantro, minced
juice from 1 lime
salt & pepper to taste
Chips:
12 sprouted corn tortillas
olive oil
sea salt
1 small pumpkin
Preheat oven to 400.
Scoop out your avacado into a bowl. Using a fork or potato masher, mash the avacado into a chunky consistency. Add the remaining items and mix. Let chill for at least 30 min to an hour.
Using a pizza cutter, cut your tortillas into "chip" shapes. Brush each chip with a small amount of olive oil and line them up on a baking sheet. Make sure they don't overlap, as you want to make sure they all get nice and crispy. Sprinkle with sea salt. Bake at 400 degrees for about 5-7 minutes, or until the edges get brown and crispy. If the centers still seem too soft, you can keep them in a little longer, but just keep a close eye on them. They will burn easily if you don't take them out at the right time. Work in batches until all chips are baked. Toss with a little more sea salt, if desired.
Carve your pumpkin however you'd like, and then assemble the guac around the pumpkin with the chips.
I hope you enjoy this delicious and very healthy Halloween treat(;
XoXo,
Nicole
Guac:
4 ripe avacados, scooped out and smashed
1 pint cherry tomatoes, quartered
1 clove garlic, through the press
1/4 red onion, minced
jalepeno, seeded and minced (optional)
handful of cilantro, minced
juice from 1 lime
salt & pepper to taste
Chips:
12 sprouted corn tortillas
olive oil
sea salt
1 small pumpkin
Preheat oven to 400.
Scoop out your avacado into a bowl. Using a fork or potato masher, mash the avacado into a chunky consistency. Add the remaining items and mix. Let chill for at least 30 min to an hour.
Using a pizza cutter, cut your tortillas into "chip" shapes. Brush each chip with a small amount of olive oil and line them up on a baking sheet. Make sure they don't overlap, as you want to make sure they all get nice and crispy. Sprinkle with sea salt. Bake at 400 degrees for about 5-7 minutes, or until the edges get brown and crispy. If the centers still seem too soft, you can keep them in a little longer, but just keep a close eye on them. They will burn easily if you don't take them out at the right time. Work in batches until all chips are baked. Toss with a little more sea salt, if desired.
Carve your pumpkin however you'd like, and then assemble the guac around the pumpkin with the chips.
I hope you enjoy this delicious and very healthy Halloween treat(;
XoXo,
Nicole
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