Bummus (Beets + Hummus)

My husband inadvertently named this when he found out what my “secret” ingredient was in this dish!  He’s not as crazy about beets as I am, but he did like this new reinvention of hummus.  We LOVE hummus around here and I like to keep it on hand for a quick snack or light lunch.   I normally make my regular Paleo hummus, but decided to kick things up a bit when I bought some beets at the grocery store this week.  This hummus takes about 20 minutes to make once you’ve got all the veggies cut up.  It’s a perfect summertime snack if you ask me 🙂 And you can eat this totally guilt free!  If you want it to be vegan, leave out the tablespoon of butter and replace it with olive oil.  The chips I served mine with are organic, gluten free, and vegan!  …..And yes, they still taste good!

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Yields: Roughly 3 cups

Ingredients:

  • 1 tbsp olive oil + 1 tbsp butter
  • 2-3 cups zucchini and squash, diced
  • 1 vidalia onion, diced
  • 1 tbsp garlic minced
  • 1 beet, peeled and diced (your hands will turn a pretty shade of red 🙂 )
  • juice and zest of 1 lemon
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1/2 tbsp ground cumin
  • 3/4 cup organic tahini

Directions:

  1. In a large saute pan on medium heat, add the olive oil and butter.  Once it’s hot, add the beets and let them cook until fork tender.  This takes about 10-12 minutes.
  2. Pour the beets over into your blender, ninja, vitamix, or whatever you use to puree food.  Try to reserve the oil/butter in the pan.
  3. Return your pan back to the heat and add the squash, zucchini, onion, and garlic.  Let this cook until it’s fork tender.  This doesn’t take long at all…5-7 minutes.
  4. Pour the veggies into the blender with your beets and puree for about 20 seconds.
  5. Next, add the lemon juice, zest, salt, pepper, cumin, and tahini.  Blend again for another 30 seconds or until all the ingredients are pureed together.  No lumps!
  6. TASTE THE BUMMUS!  If it needs more seasoning, add it now.  If not, pour it into a pretty bowl and serve it with some healthy chips and veggies!  BOOM!  It’s just that simple!

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My Favorite Veggie Hummus

I don’t know about you, but I LOVE HUMMUS.  Before I started eating a religious Paleo diet, I ate hummus ALL the time…with pita chips.  I shall not lie…from time to time I will buy hummus from the grocery store and divulge in eating it on a cheat day here and there… But NOW that I have a Paleo hummus recipe that tastes even better than store bought hummus, I can waste a cheat meal on something like bread or chocolate cake!  SCORE!!!  I can’t remember where I found this recipe.  I just remember not really liking it the first time I made it.  So, I went back to the drawing board and did a couple things different…and…VOILA!  I’ve got one tasty and healthy hummus recipe I’m pretty sure you’re going to love!  I promise, you won’t even miss the chickpeas!!!

Ingredients:

  • 3 cups organic zucchini, washed, peeled, and small diced
  • 1/2 yellow onion, small diced
  • 2 garlic cloves, minced
  • 1/4 cup green bell pepper, small diced
  • 1/4 cup red bell pepper, small diced
  • 2 tbsp olive oil
  • 1/2 cup fresh lemon juice (2 large lemons)
  • 3/4 cup Tahini
  • 1/2 tbsp ground cumin
  • 2 tsp kosher salt
  • pepper to taste
  • 1/4 cup sundried tomatoes, optional
  • 1 green onion, sliced, optional

Directions:

  1. In a large saute pan on medium-high heat, add the olive oil and let it get hot.  Then add the first 5 ingredients.  Cook the veggies until they become soft and translucent.
  2. Add the cooked veggies to a food processor and puree for about 30 seconds.  Next add the Tahini, lemon juice, cumin, salt, and pepper.  Puree until you have a smooth mixture.  You may want to scrape down the sides of the food processor from time to time.
  3. Pour the hummus into a pretty bowl and garnish with the sun-dried tomatoes and green onion.  I drizzled a little bit of the olive oil from the sun-dried tomatoes on top to make it look pretty.
  4. Refrigerate until cold and serve with fresh veggies or some nonGMO pita chips and ENJOY!

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Paleo Flatbread

This recipe is a Pinterest find… OMG.  It is AMAZING.  I won’t lie.  I was skeptical at first.  There really haven’t been too many “paleo bread” recipes that I’ve made and REALLY loved.  This one will go down in that little file in my head that says, “Make this again…and again…and again!” Actually, I think the next time I make this flatbread, I’m going to make a pizza out of it!  YEP!  But…tonight I used it to dip in the yummy soup I made for dinner.  PLEASE do yourself a favor and MAKE THIS!!!

Ingredients:

  • 1 cup tapioca flour
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp salt
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil or butter
  • 1 egg, beaten
  • 1 tsp fresh rosemary, finely chopped (or whatever herb you want to use!)
  • 1 tsp garlic, minced
  • olive oil and salt for garnish

Directions:

  1. Preheat the oven to 450 degrees and place a pizza stone or cast iron skillet in the oven to heat up.
  2. In a small sauce pan heat up the coconut milk and butter OR coconut oil.  Don’t let this boil.  You just want it to be warm.
  3. In a large bowl combine: tapioca flour, coconut flour, and salt.  Pour the milk mixture on top of the flour mixture.  Stir it together and let it sit for a couple of minutes.  Add the egg and stir until well combined.
  4. Carefully remove your pan or pizza stone from the oven.  Cover the pan or stone with parchment paper (or foil…if you use foil, add a little olive oil to it so the batter doesn’t stick) and pour the mixture on top.  Use your spatula to spread the batter evenly.  Should be about 1/4 inch thick.  Sprinkle rosemary and garlic on top.
  5. Bake for 10-12 minutes (or a little bit longer if you want it to be crispy).  When it comes out of the oven, garnish with a little bit of olive oil and kosher salt.  Using the parchment paper, lift it out of the pan, lay it on a cutting board, and cut it up however you want…OR…make a pizza out of it!  🙂

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Gluten Free Fried Green Tomatoes

If you grew up in the South, you most likely grew up eating fried green tomatoes.  Let’s be honest, anything FRIED is going to be lip-smackin’ good.  Whether is chicken, okra, squash, or tomatoes…fry it up for some good eating! (That sounded SO Paula Deen’ish.)  Since I’ve been doing Paleo (almost a year), I don’t eat a lot of fried foods anymore… but my Papa gave us some home-grown green tomatoes last week that NEEDED to be eaten!  I tried to make these as healthy as possible.  Everything in moderation, right?  🙂  They aren’t 100% Paleo, but they are gluten free!

Since I’ve been eating Paleo, I’ve realized how much better I feel when I don’t eat gluten.  I’ve never been diagnosed with an allergy to gluten, but after you stop eating it, then have a gluten filled sandwich of some sort on a cheat day, my stomach KILLS me.

I’ve been studying up on why we shouldn’t eat gluten… Here are just a few reasons:

1.  Humans don’t fully digest wheat.  The undigested portions of wheat begin to ferment, producing gas and irritability in the stomach.

2.  Wheat is a pro-inflammatory agent.  A pro-inflammatory agent is rapidly converted to sugar, causing a rise in the body’s insulin levels, causing a burst of inflammation at the cellular level, among other problems.

3.  Refined wheat has little nutritional value.  Did you know that manufactures actually have to enrich refined wheat because they’ve taken out all the nutrients?  And even then, the wheat’s not that valuable, nutritionally speaking.

All these years I’ve been eating WHEAT, thinking I was being more healthy, and it was just doing more damage to my body and I didn’t even know it.  THAT infuriates me. Alright, let’s move on to the recipe!

Here’s what you’ll need:

  • 3-4 green tomatoes, sliced thin
  • 1 cup gluten free bread crumbs
  • 1/2 cup tapioca flour
  • 1/2 cup almond flour
  • salt and pepper to taste
  • 1 egg + 2 tbsp water
  • 2-3 tbsp olive oil plus 2-3 tbsp butter

Directions:

green tomatoes

1.  In a medium size bowl or plate, add the bread crumbs, almond flour, and tapioca.  Season really well with salt and pepper.  I taste my flour to see if it has enough seasoning.

2.  In a small bowl, whisk your egg and water together.

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3.  Start assembling!  Dip a sliced tomato in egg, then bread crumbs.  Make sure the tomato is completely covered. Set a on plate and repeat until all tomatoes are breaded.

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4.  In a large skillet on medium-high heat, add the olive oil and butter.  Let this get hot before you start adding the tomatoes.  I use both olive oil and butter.  Use whatever you prefer.

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5.  I pan-sear my tomatoes, then drain them on a paper towel when they’re done.

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I really should’ve made this picture look a lot better… Just know that looks can be deceiving and they taste amazing!!!