Mini Pepper Nachos help cure my inner funk food craving…Yes, I’ve been in a serious funk lately and if anyone is really reading my blogs, it’s very apparent that I’ve been limping through desperately trying to figure out what’s next? What’s next here for Ali in the Valley? What’s my mission anymore? I’m not sure if I have too much on my plate or lack of motivation, lack of creativity or slight depression? I’ve been low for sometime and I really feel like the world as a whole is going through it as well. The world is shifting and I can feel the pain of the cosmic shift! Are you feeling it?
All around the world people are feuding like the “Hatfield–McCoy’s”. It’s happening everywhere, no one is escaping it…from Liberia and the spread of Ebola virus disease, the Israel-Gaza conflict and the senseless Missouri shooting of unarmed black teenager Michael Brown, shot and killed by the police. We’re all trying to cope with our world’s mental illness and our own personal daily struggles! How do we stay focused, motivated and hopeful that things will get better? That’s the question I’m pondering?
Do you too crave yummy food when your in a funk? When I’m in a funk, I too turn to food which provides me with a little inner joy and comfort and these little Mini Peppers Nachos did the trick and hit my craving for a tasty healthy treat. Healthy Mini Pepper Nachos stuffed full of corn, black beans, salsa and smothered in melted cheese topped with guacamole, sour cream or avocado and a little squeeze of fresh lime juice became the perfect snack to lighten up my mood and gave me a fresh perspective on how to stand up and take a step toward change and to embrace that it’s okay not to always feeling cheerful!
Let’s not forget, it’s always darkest before the light!
Ali in the Valley
Mini Pepper Nachos...
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Author: Alison Ball
2/3 cup corn grilled, charred, fresh, thawed or canned
1 can black beans
2/3 cup of your favorite salsa
1 medium avocado diced
salt and pepper to taste
1 pound mini peppers halved and seeded
1 cup cheddar cheese shredded
1/4 cup green onions or cilantro optional
Mix the corn, black beans, salsa and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
Serve optionally garnished with green onions or cilantro and a splash of lime juice.