June 29th, 2016
It’s safe to say that life has been quite interesting lately!
As you might recall from this post, I’ve spent the better part of the last 6 months working with an incredible doctor to repair the damage and learn how to manage my autoimmune disease. Well a few weeks ago, I was approved to start working out again. Yay! Unfortunately, within a couple days my appendix decided it no longer wanted to be in my body. So instead of working out, I spent about 2 weeks recovering from emergency surgery. Not exactly what I had in mind – especially right before I was supposed to go on vacation with my sister.
But at about 2 and a half weeks post surgery, the surgeon cleared me for anything and everything I wanted to be able to do while in Las Vegas! And honestly, it couldn’t have been a better trip. Except for my luggage getting left behind, that wasn’t awesome. Luckily, the airline was able to get it to us by the end of the first day so it didn’t end up being that big of a deal. The weather was perfect, the shows were awesome, and the time spent with my sister was truly perfect. She doesn’t know this yet, but I’ve decided we should make it an annual thing.
I’ve officially been back home for about a week, and within that time I’ve been re-approved to start working out again – then in the blink of an eye, it was my birthday and now Cinco de Mayo! How is it already May anyway?!
Now that we’ve covered the 30 second version of what’s been going on in my life – let’s talk nachos shall we? You could say I’ve become quite obsessed. Which is saying something for this breakfast/dessert girl. These nachos are seriously so good, I actually think I like them better than regular nachos.
I know what you’re thinking – how in the world could nachos without chips be any good?! Are they even allowed to be called nachos??
All I can say is, don’t knock ’em until you try ’em! And you’ll want to try these babies. Low carb for those who want that sort of thing, super easy to make, and surprisingly – super crunchy and delicious. No chance of soggy chips here.
- Mini bell peppers
- Ground beef, ground turkey or shredded chicken
- Toppings of choice: diced tomato, onion, olives, green chilies, etc.
- Shredded cheese
- Greek yogurt (or sour cream)
- Avocado or guacamole
- Line a cookie sheet with foil and set oven to preheat at 400 degrees.
- Brown ground beef/ground turkey with seasoning; or for an easier route - grab some precooked shredded chicken
- Cut desired amount of mini bell peppers in half, length-wise; place cut-side up on cookie sheet
- Add meat and desired toppings to bell peppers, sprinkle top with cheese
- Bake for about 5-10 mins or until cheese is melted
- Remove from oven and add a dollop of greek yogurt, guacamole, avocado or salsa of your choice!