So my last post talked all about tour trip to Nashville and all the great food we ate.

We really had a great time and are still reminiscing about all the local fare and the great meals we had. BUT, we ate a lot. We tried lots of meals we don’t normally eat and had dessert every night. We also enjoyed mid day treats. I think it’s safe to say that by the end of the trip, we were all tired of eating out. Personally, I was craving a week of home cooked meals. And on the plane ride home, I created a list of healthy meals to make the for the upcoming week and almost asked if we could stop at the grocery store before we even got home. I was that excited to have a house filled with healthy food options.

So that very first night, I got the family back on track. And that first just back from vacation home-cooked meal was delicious. And it’s deliciousness stayed with me. (I wasn’t trying to pat myself on the back, but the next morning I said to my husband, “Wow, that dinner last night hit the spot. It was light, but satisfying.”)

So if you have found that you have veered off track a bit with healthy family meals, try this.

Roasted Veggie Pitas with Avocado Dip – serves 4

Active time: 20 minutes Total time: 40 minutes

Ingredients:

For the Roasted Vegetables

• 2 heads cauliflower, cut into small florets
• 2 14-ounce cans chickpeas, rinsed and drained
• 1 1/2 teaspoons chili powder
• 1 teaspoon garam masala
• Olive oil for drizzling
• Kosher salt and ground pepper to taste
• 8 small whole wheat pocketless pitas

For the Avocado Dip

• 2 ripe avocados
• 1-2 cloves garlic (depending on your preference)
• 2 tablespoons olive oil
• 2 tablespoons water (more as needed)
• ¼ cup cilantro
• 1/2 teaspoon kosher salt
• 1 teaspoon cumin
• Half of a serrano pepper
• Juice of one lime

Directions:

For the Roasted Vegetables

1. Preheat the oven to 425°F.
2. In a small bowl, combine chili powder, garam masala, salt and pepper.
3. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on two large baking sheets. Drizzle with olive oil and spice mixture. Toss the veggies and roast for 20 minutes, stir, and roast for an additional 15 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
4. Warm the pitas in the oven for 3-5 minutes.

For the Avocado Dip

1. While the vegetables are roasting, puree the avocado, garlic, olive oil, water, cilantro and salt in a food processor. (I used a Vitamix.)

To assemble, spread each pita with a spoonful of avocado dip and top with roasted vegetables. Sprinkle with extra salt, pepper and cilantro.

Enjoy!

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