Tag: homemade chips


Librarian Heaven & Healthy Game Day Nachos

MLA 2015

MLA 2015

I’m back from the 2015 Minnesota Library Association Annual Conference inspired and excited! Ever since my first MLA conference last year, I couldn’t WAIT to go again. MLA is a wonderful chance to network, get new ideas, gain a fresh perspective, and gain insight on the future of libraries. For a library nerd like me, it was heaven! It was awesome!

After the library conference, Shane and I got to spend the whole weekend together! We went to the Linnaeus Arboretum at the Gustavus Adolphus campus. It was gorgeous. Because of the freakishly warm weather we’ve been having in Minnesota, the fall colors are only just starting to change.

Hooray, fall!

Hooray, fall!

We hiked through the woods and prairie and enjoyed the first of autumn’s reds, golds, and oranges.



Then, of course, we have Sunday. Packer Day. For this week’s game, Shane and I threw together a healthy taco dip and made homemade nachos to go with it.
Don't you love my '70s orange Tupperware? ;)

Don’t you love my ’70s orange Tupperware? 😉

The dip used up some leftover quinoa, kale, and cheese we had in the fridge, was so easy to put together, and is a healthier, delicious alternative to traditional nachos. We use avocados instead of sour cream (I LOVE avocados) to give the dip the same creaminess with the addition of healthy fats. The best part is that this dip is SO versatile–just use whatever is either in your fridge or sounds good at the time. You’ll have a hit!


Thinking that homemade nachos are too difficult to try? Think again! All I did was cut a bunch of left over tortillas and pitas into wedges, spritzed a bit of oil on them, and baked them for 10 minutes. That’s it! Homemade nachos with amazing taco dip? Now that’s a touchdown!

Mmmm...chips. So easy. So good.

Mmmm…chips. So easy. So good.

Julia’s Touchdown Taco Dip

For the Dip:

1 can of vegetarian refried beans

3 avocados

1 Tbsp lime juice

1 tomato, diced

1 cup of quinoa, rinsed and cooked

1 cup of greens (I used kale)

Salsa, to taste (I tend to use a whole jar, but I could literally drink salsa)

Cheese, to taste

For the Chips:

1 package of corn tortillas

cooking spray or oil spritzer

salt, to taste

Here’s What You Do:

Get a large container with a lid and begin layering your taco dip. I usually put refried beans on the bottom layer. Mash up the avocados with the lime juice and layer on top of the beans. Next, I sprinkle to tomatoes on top of the avocado. Then, spoon the quinoa over the tomatoes. I recommend sprinkling a bit of cumin in with your quinoa to give it a bit of spice. Finally, layer the kale and cheese on the very top. Done!

For the chips: Preheat your oven to 350 degrees Fahrenheit. Cut the tortillas into equal wedges. Spritz the wedges with cooking spray or olive oil and salt to taste. Bake for 5-6 minutes. Take the wedges out of the oven and flip with tongs. Bake for another 5 minutes. They are ready for dip!

My healthier nachos are a victory for your taste buds and your body. Best of all, the leftovers will make you feel like it’s game day all week long! 🙂

Happy Monday! 

What’s your favorite game day snack?