Chickpea Nachos from my Forced Vacation

I love d

 

I never thought I'd be one of those folks who have to be forced to slow down.  Many times I've wondered at friends who must keep working, who can't stop, who want their vacations to end.   But I've never really been on so many deadlines before.  I won't explain why here, but I've been on a forced vacation the last few days, mostly because I just would not stop typing, drawing, designing, phone calling, typesetting, collaborating.  I haven't been sleeping, I've been on a sprint, I've been putting the kids down at nine, waking up at 1 & working until 5, then sleeping until 9 for 3 months.  Crazy.

 

So my mom said stop.  D said stop.  Everyone said stop.  So that's where I've been.  

 

Wonderfully, joyfully stopped.

 

And now I'm going again, at a much more balanced pace.

 

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The Food

(Veggie Burgers on KinnickKinnick's YUMMY GF Buns, Steamed Broccoli with Lemon Juice & Sweet Potatoe Fries a la' Chris & Kim.)

 

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All my good work books seem to fall in the lake.

 

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The Office

 

Yes, I just get up from my desk, well, really a picnik table, & plop down on that bed & go to sleep now. Balance.  Just kidding.  Wouldn't that be something?  No, if I want to take a nap, I still have to wait until night time when the kids are sleeping, too.  I just get up, & go join them.  

 

Because there's still dishes & dinner to be made, after all.  Balance is never what we think.  It's just a little bit of everything.  

 

I've been working with  Tracy on redesigning the Gluten Free Lifestyle Kit.  We've been so sad to take this kit off the market, but it we've been adding all kinds of new features.  Here at the lake we eat Chickpea Nachos weekly!

 

Like all of those recipes, it comes together FAST (15 minutes!), is super-yummy & goes over with the boys.  I love not having to make a separate meal.

 

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Chickpea Nachos

 

1 can chickpeas

1 lime or 1/2 lemon

cumin + chili powder

 

In a medium bowl, crush chickpeas with the back of a fork.  Sprinkle lotsa cumin & chili powder, squeeze with the citrus.  Stir & let sit.

 

1 bag blue chips

1 block of favorite cheese, shredded

2 green onions, chopped

1 can olives, sliced, or crushed

1 tomato, chopped

 

Spread chips evenly over a  large baking sheet.  Cover with chickpeas, cheese, green onions, olive & tomatoes.  Broil for a few minutes, watching carefully.  Use a spatula to divide into four sections, place in bowls & garnish with:

 

sour cream

salsa

romaine lettuce, shredded

 

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See?  Fast, fast!!