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'm heading to warmer climates tomorrow for a little r&r. I love traveling but when going away, even for a few days I always feel that I need to clean out the fridge, take out the garbage and leave my house in order. I am not one of those leave it for when I return type of gals. Therefore, today was filled with culinary delights meant to use up any leftover produce that was lingering in the confines of my fridge .

For breakfast I had coconut chia pudding with mangos. Who knew that chia pudding was so easy to make? A little coconut, some coconut milk, vanilla, and chia seeds and you are good to go!

Lunch consisted of a smoothie bowl loaded with kale, spinach, cucumber, avocado and coconut milk, blending until smooth and creamy then topped with sliced banana, mango, flax seeds, and cacao nibs with a drizzle of honey. I'm telling you, today was a great day for eating.

Finally, I had a few more items to use up, a half of a watermelon and some leftover celeriac from my Christmas Lasagna. I sliced the celeriac into sticks, squared the watermelon, threw in some feta cheese and make a delicious avocado dijonnaise that just made it all come together. I hope that you enjoy!

Celeriac, Watermelon, and Feta Salad with Avocado Dijonnaise

2 cups of sliced Celeriac (matchstick style)

1/2 Watermelon, cubed

1/2 cup crumbled feta cheese

Dijonnaise

1/2 Avocado

1 handful fresh herbs (i had parsley but cilantro would have been lovely)

1 clove of garlic

1/2 cup Olive Oil

1 tbs Dijon Mustard

Juice from 1/2 of a Lemon or 2 tbs Apple Cider Vinegar

1/4 tsp Pink Himalayan Sea Salt

1/4 cup Water + up to 2 tbs more depending on your preferred thickness

In a blender or food processor, add the avocado, garlic, olive oil, salt, lemon juice or apple cider vinegar, mustard and water. Blend until smooth, adding more water if needed.

Slice the celeriac into matchsticks, cube the watermelon and toss together, adding the feta cheese. Top with the avocado dijonnaise, let sit for 10 minutes to develop the flavors. Enjoy and healthy eating!