Appetizers

Loaded Guacamole

guacamole4I don’t know about you, but I’m all about those healthy fats.  I could eat guacamole every single day of my life.  I don’t.  But I seriously could…with a big bowl of salsa and lots of tortilla chips.  Yep.  Definitely one of my favorite comfort/healthy foods!  Continue reading

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Chickpea Shawarma Hummus

This morning Omar and I were talking about our end of the year goals and how we desperately want to end 2017 on a really good note.  I won’t say this has been the worst year ever because that would be way too dramatic…and when I see other people dealing with way harder issues than what we’re going through, it makes me feel horrible for being down in the dumps over things that in the grand scheme – aren’t really that life altering.  I’m just a big baby sometimes when things don’t go my way….or better yet….go as I PLANNED it.  Can I just say Continue reading

Vegan Queso Nachos

nachosNACHOS….. The ultimate dude food!  PLEASE PLEASE PLEASE for the love of God do NOT let the title of this recipe put a smirk or a rolled up lip on your face that makes you not want to TRY these NACHOS!!!  I will not lie to you.  Omar was a little apprehensive about these, too.  You have my permission to call, text, facebook or email him and ask him his opinion on these.  ALL I’m going to say is this:  Do you see that pan of Nachos up there?  It was completely empty when supper was over! Continue reading

Bummus (Beets + Hummus)

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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! Continue reading

My Favorite Veggie Hummus

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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!!!

My Favorite Veggie Hummus

  • Servings: 2 - 4
  • Print

A Paleo Hummus you are going to love that's full of fresh and healthy veggies!

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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