December has been a crazy month so far. To say it has been chaotic is an understatement! I had envisioned spending this month leisurely shopping for gifts, hanging Christmas lights, baking cookies and drinking eggnog. However, those things have been moved to the back burner until things settle down or rather, settled in. That is getting Kimberley, hubby and Mama Sita settled in their new place. Yes, Mama Sita is back and we are so thankful to have our mom’s help!
Like all moves, there are bumps along the way. And no I’m not referring to her belly bump either. 
Kimberley’s house hold shipment from the mainland arrived more than two weeks late! They have been living out of a suitcase for nearly a month, sleeping on a mattress on the floor and sitting on beach chairs in their empty living room. Not fun- especially when your 7 months pregnant. And to top things off, I suddenly was laid off from my job! Really?!
Needless to say, we haven’t had much time to think about Christmas even though it is just around the corner. But we will- I promise. Amidst these challenges, we were able to put up our Christmas tree with some lights and even celebrate Kurty boy’s birthday. Kurt is Evan’s brother with whom we live with, so that makes him a brother to me as well. In our usual fashion we had a backyard barbecue party. To continue with Kimbie’s jalapeno and Mexican craving, we made a veggie 7 layer dip and a fiery Chipotle salsa to serve as an appetizer. This is so easy to make and so good! Once you start eating it -it’s hard to stop!
Ingredients
- 1 large can (30 oz) of vegetarian refried beans
- 2 containers (8 oz) of light sour cream
- 5-6 ripe avocados, smashed
- 3 cups of shredded Mexican cheese blend(Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)
- 5 Roma tomatoes, diced
- 1/2 cup black olives, sliced
- 1/2 cup pickled jalapenos, sliced
- 1/4 cup cilantro, chopped
- 2 teaspoons Chipotle seasoning
Instructions
- In a large casserole dish spread beans evenly for first layer
- Spread sour cream for second layer
- In a large bowl, mash avocados with a fork and mix in chipotle seasoning
- Spread avocado over sour cream for third layer
- Generously sprinkle cheese on top of avocado for fourth layer
- Top with chopped tomatoes, jalapenos, and olives
- Garnish with cilantro and serve with organic tortilla chips
Super Food Ingredient: Olives
- Olives are a great source of monounsaturated fats and are rich in vitamin E and polyphenols. These nutrients are known to help lower the risk of colon and breast cancer, heart disease and skin deterioration. Studies also show they can soothe arthritis pain.
Ingredients
- 2 cans (14.5 oz) organic tomatoes, diced
- 4 Chipotle peppers with Adobo sauce(from a can)
- 1 tablespoon garlic, minced
- 1/4 onion, minced
- 1/4 cup cilantro, chopped
- 3 limes, juiced
- 1 jalapeno pepper, minced
- salt and peper to taste
Instructions
- In a food processor or blender, mix all ingredients.
Super Food Ingredient: Limes
- Limes are rich in vitamins C and B6, folic acid and potassium.
- They also contain flavonoids and limonene which are phytochemicals that are high in antioxidants and have anticancer properties.
- Limes have also found to have an antibiotic effect; protecting against the development of a bacterial disease called cholera.
Posted by LeeAnne
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