Just because I like to eat healthy foods doesn't mean that I do not crave comfort food and what better comfort food is there than nachos! Yes, I am talking about those heavenly little bites of gooey cheese, beans, and salsa loaded on tortilla chips topped with guacamole and sour cream. Not the delicate gourmet versions of individual chips with the proper amount of condiments but the loaded ones that require your fingers in order to get all of their deliciousness into your mouth.

Nachos however, are not the healthiest treat out there but for the last few days I have been craving them so I decided to spin a little bit of a healthier version that still packs all the flavor that you desire.

I have also been wanting to try out these amazing Chickpea Tortilla Chip recipe that I saw on this awesome blog, My New Roots. I am absolutely in love with this blog and Sarah's recipes so check it out if you are looking for some additional inspiration for eating better.

Along with those scrumptious chips the other element to this tasty snack is the watermelon salsa. This salsa shares a lot of properties of a salsa fresca, it is light, bright and fresh with a touch of heat that counteracts nicely with the sweetness of the melon. It is a simple recipe that can be tossed together in a few minutes and is great on its own or as a topping for seared tofu, grilled fish or even a veggie burger.

Watermelon Salsa

1 small Onion, chopped

1 clove Garlic, chopped

1/4 -1/2 Jalapeno, minced

2 Plum Tomatoes, chopped

1 cup Watermelon, cubed

1/2 Lime, juiced

1 handful of fresh Mint

1 handful of fresh Cilantro

Pink Himalayan Sea Salt to Taste

Combine all of the Ingredients in a small bowl and but aside. This can be made ahead but is best eaten fresh.

So, back to the nachos! Some of those delicious Chickpea Chips topped with grilled zucchini and sweet potatoes, sprouted lentils, fresh watermelon salsa, lettuce, a little cheese and sliced avocado makes these to die for!

There are quite a few steps for the nachos but the result is delicious and definitely worthy of having some friends over to share.

Enjoy and Healthy Eating!

Grilled Zucchini & Sweet Potato Nachos with Watermelon Salsa and Chickpea Chips

1 batch of Chickpea Tortilla Chips from My New Roots (I halved the recipe, good thing too because I ate them all!)

1 Zucchini, sliced

1 Sweet Potato, sliced

1 tbs Olive Oil

1 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1 cup Sprouted Lentils (sprouting instructions here)

1/2 cup Sharp Cheddar Cheese, shredded (optional)

Top with Lettuce, Avocado, Watermelon Salsa, cilantro and a squeeze of lime juice

Preheat your grill. In a bowl, combine the zucchini and sweet potato slices with the olive oil, garlic powder, chili powder, cumin, and some a pinch of sea salt. Toss to coat. Place the slices over medium heat on the grill, cooking into browned on all sides.

Turn your broiler on high. On a backing sheet lined with parchment paper, place your tortilla chips in a circle, top with the grilled zucchini and sweet potatoes, sprouted lentils and cheese. Place under the broiler for 2 minutes or so until the cheese has melted.

Top with lettuce, watermelon salsa, avocado, cilantro, and squirt of lime juice and dig in! Enjoy!

I have been craving Mexican lately, all week I have been following the trend, last Sunday I made those delicious Chipolte Quinoa stuffed Sweet Potatoes, Wednesday I had a vegetable burrito at the delightful Gabby's in Ellenville, NY, and I have been craving avocados for days! Maybe it is the cumin and chili powder and that lovely heat that burns slowly in your stomach that I am craving or perhaps it is actually just the avocados! I love avocados, they are creamy, salty, delicious perfection while being heart healthy, and loaded with vitamins, minerals, and fiber. I can't say enough about them, the versatility is amazing, mashed, sliced, cubed, eaten straight with a spoon - I will take them anyway I can get them.

Avocados are an essential aspect of an Alkaline diet for they are one of the top 10 alkaline foods and can be used to enhance many a recipe, from smoothies to salad. They are filled with tons of omegas, beta- carotene, alpha-carotene, lutein, selenim, and can actually lower cholesterol and help you lose weight. You can see that I am partial to the unique fruit and as I had a few limes sitting in the fridge that needed to be used I decided that tonight would be quac night! Guacamole is one of my favorite ways to showcase avocados, I love using it on toast, chips, crackers, and pretty much just shovel it in with a spoon every chance I get. It always seems to make every dish better. And it is so simple to make!

Although I could add guacamole to any dish, I really wanted to showcase its simplicity by serving it with chips. I mean who doesn't love chips and dip? The salty crunch and the smooth guacamole is a divine combination! I could definitely use potatoes to make my baked chips but I prefer to use turnips as they have more nutritional value and a slightly earthy, sweet taste that seems to pair nicely with the lime and onion used in the guac. I hope that you enjoy!

Baked Turnip Chips

2 Medium to Large Turnips, sliced evenly

2 tbs Olive Oil

1./2 tsp Pink Himalayan Sea Salt

1/2 tsp Garlic Powder

1/2 tsp Paprika

Preheat the oven to 350 degrees. Using a mandolin slice the turnips into thin rounds. Toss the sliced turnips with the olive oil and seasonings. Lay them on a cookie sheet or on a rack placed on a cookie sheet (this allows for even cooking and helps them crisp faster). Once they begin to brown remove them from the oven. Snack away!

Fresh Guacamole

2 Avocados

1 Small Red Onion, chopped

1/2 of a Jalapeno, diced

2 Tomatoes, chopped

Juice of 1 Lime

Handful of fresh Cilantro

1 tsp Pink Himalayan Sea Salt

Slice the avocado in half, scooping out the flesh into a bowl, mash depending on how chunky you like it. Stir in the onion, jalapeno, tomatoes, lime, cilantro, and salt. Let sit for 15 minutes for the flavors to meld. Enjoy and Healthy Eating!