Fall inspired nachos that you need to try!

If you’ve known me awhile, you know that when the world is in turmoil I am thinking about it constantly, and it weighs on me. Much of the time, I keep conversation about it private or within the walls of my home, but it weighs on my heart and mind, especially as someone whose
anxiety likes to run a little bit rampant, I am trying and working daily to find peace and
be grounded in Christ!



4 medium sweet potatoes, cleaned and cut into wedges 

½ head cauliflower, cut into florets

½  head broccoli, cut into florets

1 can black beans, drained (14 ounces)

avocados, pitted and thinly sliced

½ cup cheddar cheese, grated

½ cup mozzarella cheese, grated

½ cup Greek yogurt

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

scallions, thinly sliced

Sea salt and ground pepper to taste


½ teaspoon avocado oil

1 can tomatillos, drained (28 ounces)

jalapeno, finely chopped

1 clove garlic, finely chopped

¼ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon brown sugar

¼ cup cilantro, finely chopped

lime, juiced

Sea salt and ground pepper to taste


1. Preheat the oven to 425°F.

2. Put the sweet potato wedges, cauliflower, and broccoli in a bowl and drizzle with olive oil. Add the dried herbs and spices and toss to coat evenly.

3. Spread the vegetables out onto a baking sheet in an even layer and bake for 20 minutes. Give them a mix, season with salt and ground pepper, and bake for a further 15 minutes.

4. For the chili salsa, heat the avocado oil in a small saucepan over low heat, stir the seeds until they begin to sizzle. Add the garlic and jalapeno and leave it to cook for 3 minutes or until the garlic is golden brown.

5. Stir in the tomatillos and sugar and bring the mix to a boil. Reduce the heat to low and continue to cook until the salsa thickens. Add the chopped cilantro, lime juice, and adjust the seasoning before serving. 

6. Remove the baking sheet from the oven and put the cooked vegetables onto a serving platter. Add the black beans to the empty baking sheet, top with grated cheese, and put back in the oven for 5 minutes until the cheese has melted.

7. Remove the dish from the oven and top with avocado slices, yogurt, salsa, and scallions.

There’s something so satisfying about getting projects done around the house. Between remodeling a couple of rooms in the house, to meetings for my new building, to other work meetings, and everything for the kids; sometimes I just CRAVE home and “mundane” tasks.

My encouragement to you is to do those things that are mundane, that are simple but fill your cup. We can only pour into others when we have something to pour.

 What are you doing to ground yourself?

I love this scripture from Christ’s Sermon on the Mount. I often times try to reflect on my actions, do they show others that I am trying to be like Jesus? I can’t help but wonder what the world would like if in every interaction we tried to let our lives be the proof of His love.

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