“NO”chos!

I LOVE Nachos! It is one of my “junk foods” that I  indulge in every now and then. I know that there is nothing healthy about tortilla chips, all they’ve got going for them is (1)they are gluten free (usually) and (2)they are SO DAMN GOOD! The larger problem is I was diagnosed dairy intolerant, so what to do?!?! I just can’t get myself to buy into that alternative “cheese” idea. They melt and taste sort of like real cheese, which to me is super frightening. I mean, how do they do that?! Yikes. Franken-food is not for me. I’ve often peeked at the ingredients, just to consider trying it but then always decide against it.

The way I feel is that I’d rather have the real thing or no cheese at all. So, I’ve been cheating big time the past few weeks. UGH. I justify this because dairy doesn’t make me feel bad right away. And it’s summer. And I’m camping. And….well, you get the idea. It’s a slow build up and then it hits me hard. Plus once I eat a little bit and don’t feel horrible, it opens the flood gates and I want more. Pretty soon, I’m gorging on ice cream. So enough is enough.

The other night I got a hankerin’ for some nachos, so I thought I’d give it a try with my raw cashew cheese. And I found these chips made from garbanzo beans and sunflower oil, so slightly better than regular corn chips. I know, the whole thing sounds kind of weird and I already went into it knowing my nachos weren’t going to be all gooey and melty. I had to think outside the box. And as usual, I tried to sneak in some veggies. It turned out super yummy, so thought I’d share. Try it if you are so inclined or just want a change from boring old cheesy, melty, nachos! ; )

NO-chos!

NO-chos!

Ingredients

  • Falafel Chips
  • zucchini, diced into small pieces
  • red onion, chopped fine
  • salsa
  • Cashew cheese
  • 2 C raw cashews, soaked for at least 4 hours
  • sea salt to taste
  • 1/2 small lemon

Instructions

  1. Blend cashew, lemon juice, sea salt in food processor until smooth and creamy
  2. Layer chips, zucchini, onion, any other veggies you desire in pan.
  3. Top with salsa and cashew cheese
  4. Bake for about 10 minutes at 375
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