This month, it’s all about using the ingredients I already have in my pantry.
If you follow me on Instagram or Snapchat (unsweetenedcaro), you probably know by now that we’re moving! I’m doing my dietetic internship in Saint John this September, so we’re moving an hour and a half away from the place I always called home. Yes, I know an hour and a half isn’t a big deal, but I’ll still miss Moncton. It also means that I can’t bring the food I have in my freezer and I’d rather not bring what I have in the fridge… Not only that, but I’m moving in an apartment with Shaun and my friend who’s allergic to peanuts. I’m addicted to peanut butter and I don’t mind giving it up for a year, but all my kitchen is probably contaminated with peanuts. For that reason, I don’t want to bring any food with me to the new apartment… Next year will be challenging in so many ways! haha!
So for July, Shaun and I have both apartments. This means I’m living in Moncton for work and on my days off, I drive to Saint John to start moving the small stuff I can live without for a few weeks. We plan on gradually moving everything we can with our cars and then move the big furniture and the rest of our stuff the last day of the month. When we’re all settled in, I’ll share pictures of our apartment. It’s SO beautiful!
Now, enough about the apartment. Lets talk about this recipe! It uses ingredients you probably already have in your pantry (except for the naan bread, but let’s be real, that’s worth the trip to the grocery store.)
I decided to use walnuts in my dukkah, but feel free to use any nuts you’d like! Pistachios or almonds would be great, but I went with walnuts since I had to eat them before the end of the month. Trust me, it still turned out great!
I should also say that this is my first time trying dukkah, so if you’re some kind of dukkah expert, do it like you normally do. You can also make it as coarse as you like. I think it would be great with bigger pieces of walnuts and maybe even a few whole sunflower seeds?
So we talked about the dukkah, which adds so much flavor, but imagine the added taste of crispy kale chips and chickpeas… and then the creamy avocado and the comforting naan bread (which is so much better than regular bread!) Can we agree that this recipe has all the best healthy ingredients combined?! Try it, you won’t be sorry!
See? Moving doesn’t need to include boring food or unhealthy take-out. 🙂
Naan Avocado Toast with Dukkah & Pan-Fried Chickpeas – Print recipe here!
Prep time: 45 minutes
Naan Avocado Toast
* To make this recipe nut-free, you could try using sunflower seeds instead of walnuts in the dukkah.
** You could also use roasted chickpeas, like this recipe (without the spices) if you have the extra time.
*** If you don’t have a mortar and pestle, you can use a food processor. Don’t process the dukkah too much because it could turn into a paste.
If you make this recipe, don’t forget to tag your photo #unsweetenedcaroline
This holiday season, I decided to make us a savory sweet potato casserole with rosemary…17 July, 2016