avocado naan (3 ways!)

First things first, today’s recipe is definitely 100% a glorified version of avocado toast. But is that really a problem? Nope, because in reality we all need more ways to eat more avocados in life.

Now that’s we’ve got that out of the way, how’s your week going?

I know we haven’t even made it past hump day yet but it only seems right to ask. I’ve got *insert rihanna singing voice here* workworkworkworkworkwork to catch up on before a much needed vacation next week, but that’s okay when I get to set up shop at one of my favorite coffee spots for a couple of hours and knock off things from my checklist. Besides getting to pretend that coffee shops are my office, I’ve been working on a very necessary habit that everyone should have in life: eating breakfast. Having an early morning class schedule does not lend itself to breakfast inspiration, instead just making me grab a full water bottle and Luna bar (I’ve recently become obsessed with Luna bars and am on team smores and chocolate dipped coconut!!) to go and eat in class where I’m that one person who tries so hard not to make the granola bar wrapper crinkle too loudly while my professor tries to ignite an interesting discussion about last night’s marketing case about a made up grocery store at 8am.

I’m not always bad at making sure I eat breakfast, on late mornings I try and blend up a smoothie or cook up an egg or two, but my real breakfast kryptonite is avocado toast. The million-some posts on instagram with #avocadotoast are proof that I am not alone in this adoration for sliced avo on a perfectly toasted piece of bakery bread, maybe topped with a runny egg or a big squeeze of lime and coarse sea salt. I’m telling you, if there was one thing that I could eat for every meal for the rest of my life, this would be it. I have an obsession and it doesn’t even matter because of all the obsessions, this is the best one to have.

In lieu of my constant need to be fueled by avocados, I’m sharing three of my favorite ways to eat an avocado toast and the best part is that I discovered that eating an avo on naan is life changing. This recipe may or may not be my way of coming up with an excuse to eat naan for breakfast, but that’s okay I think. Because naan is the best. It’s chewy but still sturdy and lends itself to being a blank canvas in terms of being topped with delicious things. Speaking of, The Kitchn posted this article with a bunch of other fun ways to incorporate more naan in your life. 

What do you like on your avocado toast? Are you a microgreens and pickled peppers type of person or a lover of a seeded bread with lemon juice and black pepper?

Here are my 3 versions of an avocado naan, and find the recipe for the pickled beets below:

 

the classic

naan bread
squished avo
fried egg
salt & pepper
lime juice

 

the fancy

naan bread
sliced avo
blistered tomatoes
dollop of  greek yogurt
chaat masala

 

the pickled

naan bread
sliced avo
pickled beets
cilantro
lemon juice


overnight pickled beets

directions:

1. in a stovetop pan, bring the water, olive oil, vinegar, lemon juice, and brown sugar to a simmer until the sugar has dissolved.

2. in a mason jar add the sliced beet, shallot slices, and all the spices.

3. pour the liquid into the mason jar over all the spices. put the lid on the jar and let beets sit in the fridge overnight for about 12 hours.

4. serve with your favorite vegetables or on top of toasts for extra flavor!

yield: serves 2

time: 10 minutes prep, overnight

ingredients: 

1 beet thinly sliced
1/3 cup water
1/8 cup olive oil
1/6 cup white wine vinegar
juice from 1/2 lemon
1/6 cup brown sugar
1 small shallot sliced
1 cinnamon stick
1/4 tsp salt
1/4 tsp brown mustard seeds
1/4 tsp fennel seeds
1/8 tsp red chili flakes


this list

Well hello there, March! To February, you moved on so fast, I feel like I hardly knew ye.

Can y’all believe it’s already March? I know we say this exact same phrase every month, but February moved on so fast even with the extra day thrown in there! We also had an unseasonably warm month, as in every day was in the 70s and 80s. It seems Texas just skipped right over winter which means I didn’t even get to use my cold weather clothes at all. I mean, I’ll be getting enough use out of them this next year, so I really shouldn’t complain too much about it. 

February was a busy month, school finally kicked into high gear, work was crazy busy with photo shoots every week, and we even had a big Indian wedding thrown in because why not? I’m welcoming spring with open arms because of #SB2016 and getting to spend even more outdoor time.

Here are some links from across the web that I loved:

Need to make a huge batch of this popcorn to have at all times.

Adding a digital detox to the list of March must-do’s.

Getting ready for spring break by making lots of this salad.

An eating challenge that sounds easy, but was actually a harder habit to start than I thought.

Even though ATX is home, I still have a long way to go in order to complete this list.

The key to being an adult is knowing how to make good cocktails, right?

Pink doughnuts are obviously the best doughnuts. (Also, donut or doughnut??)

chickpea and pomegranate seed salad

Guys I’ve been on such a big reading kick lately. I have that problem where I go out to the store to by x, y, and z, and somehow convince myself to just swing by the book department and “just look” at the new arrivals and then I always leave with at least two books in my cart. I really need help. But in all honesty, can one ever have too many books? Here’s what is currently piled up on my bedside table waiting to be read:

Why Not Me? – Mindy Kaling
Big Magic – Elizabeth Gilbert
The Happiness Project – Gretchen Rubin
Mastering the Art of French Eating – Anh Mah
Me Before You – Jojo Moyes

This does not include the pile of cookbooks I have that I still need to read because I am the person that reads cookbooks like a novel. Are there any other books y’all think I should add to my ever-growing list?

I was trying to think of some clever tie-in between books and this salad, but couldn’t find one. [book pages are like ruffage for the mind??] I’ve been trying to bring healthier lunch options to work so I don’t end up buying a croissant and coffee every single day from the coffeeshop across the street. It’s a tough lifeworking across the street from an eatery whose pastries are uber delicious, and to be honest who would really pick a salad over a muffin or slice of pumpkin bread? That’s where this salad comes in.

If I’m going to subject myself to eating a salad:

1. the salad must fill me up
2. the salad must be so freaking flavorful
3. the salad must be quick to make
4. the salad must make everyone else want to try it

I think this bowl of leafy greens meets all of the above requirements. The chickpeas make the salad hearty enough to where it staves off hunger for a while, the chaat masala and tamarind sauce add a punch of flavor, the veggies can be mixed up ahead of time, and everyone who sees it wants to know what’s in the salad and what it tastes like with all the spices mixed in. Check, check, check, and check!

Give it a try and mix up your weekday lunch routine! Happy Tuesday!


chickpea & pomegranate seed salad

directions:

1. slice spinach leaves into thin ribbons and place in a serving bowl

2. in a small bowl, mix the diced cucumber, tomato, green onion, and cilantro with 1/4 tsp of the chaat masala

3. in a separate bowl, mix the yogurt and remaining chaat masala 

4. heat up olive oil in skillet to medium heat, then add the ginger and garlic and cook until lightly golden brown. add the drained chickpeas and 1 tbsp tamarind sauce and cook until the chickpeas are tender. let cool

5. once chickpeas are cooled, add to serving bowls. top with the cucumber/tomato mix, drizzle yogurt and remaining tamarind sauce for the dressing. sprinkle salad with pomegranate seeds.

yield: serves 2

time: 10 minutes prep, 10 minutes cook

ingredients:

2 cups spinach leaves, sliced
1 seedless cucumber, diced
1 tomato, diced
1 green onion stalk, thinly sliced
1 tbsp chopped cilantro
1/2 tsp chaat masala, divided
1/4 cup plain yogurt
1 tbsp olive oil
1 clove garlic, minced
1 tsp ginger, minced
1 16oz can chickpeas, drained
2 tbsp tamarind chutney, homemade or store-bought, divided
pomegranate seeds


table runner, ceramic bowl, wooden spoons provided by kettle & brine

chole stuffed sweet potatoes

It’s Super Bowl weekend! What colors will you be wearing on Sunday?

More importantly, what snacks will you be feasting on during the game? I’ve always known Super Bowl Sunday as the day we gather, either with a whole bunch of friends or just with family, and make about every single kind of snack you could possible want to eat during a football game. Seven layer dips, at least three kinds of chips, pizzas and strombolis, cookies, crackers and cheeses, french fries and some chopped veggies and hummus, something else cheesy, another thing sweet, at least one thing barbecue flavored, and maybe a couple of drink options.

This year I’m opting for a smaller scale football day, but going much larger on the flavor scale. I think stuffed potatoes are quintessential for any sports-watching evening. I’ll be rooting for the boys in navy and blue from the comfort of my couch and eating one…or two of these potatoes. Turn the menu for the night into a potato bar where everyone can add different options and you don’t have to worry about making or buying a bunch of different snacks.

Get started on the potatoes earlier in the day by sticking them in the oven and leaving them on low temperature until needed or just pop them into the microwave to soften up, then cut them open and serve with your favorites. I’ve got a little twist for mine because when I want to make a stuffed potato, I want to cram every single nook and cranny with something hearty. Enter my chole stuffed sweet potato. Chole or chana masala is a savory stew-like dish, made with a mess of warm spices mixed in with chickpeas. There are several variations I’ve had over the years, with this one being a classic.

Top with some tangy yogurt, cilantro, and a squeeze of lime, maybe some chutney’s if you’re feeling crazy, and you’re good to go.

And in case you need some more #SB50 recipe inspiration, The Kithcn has you covered here.


chole stuffed sweet potatoes

directions:

1. bake your sweet potato(es) using your desired method, in the oven or microwave. (I swear by Martha Stewart’s method because duh.)

2. prepare your chana – TBK chole masala recipe to come!

3. in a small mixing bowl, add the yogurt, chat masala, and lime juice and completely combine. if yogurt is still too thick, add water, up to 1 tbsp until yogurt can be drizzled.

4. once the sweet potatoes are done, slice open and spoon in the chole until full. drizzle yogurt on top, adding extra if desired, and sprinkling cilantro and squeezing lime juice over the top. serve warm and enjoy!

yield: serves 2

time: 15 minutes prep, 1 hour cook

ingredients:

1 large or 2 small sweet potatoes
1 cup of chana (store-bought or homemade)
1/2 cup plain yogurt
1/4 tsp chat masala
1 tsp lime juice
1 tbsp water
chopped cilantro for garnish
lime for garnish