Tag Archives: vegetarian

Sweet & Sour Cauliflower

sweet and sour cauliflowerI must be totally honest here and say one thing about CAULIFLOWER.  It’s not my favorite vegetable.  I’m really not a big fan of it at all.  Although, I do love it if it’s riced or mashed and smeared with a ton of cream and butter.  Other than that, I rarely buy it.  As of late, I’ve had this “problem” with buying things just because they’re on sale. (Please don’t ask Omar about this.)  I don’t know what it is about that SALE sign or sticker, but I’m a sucker for it.  All that to say… Whole Foods had their organic cauliflower on sale this week and I couldn’t resist buying it.  I tried not to look at that sale sign, but it screamed my name! Continue reading

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Lemon Butter Green Beans

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Don’t you love it when a recipe you’ve been thinking about for a while comes together perfectly the very first time you make it!?!  THAT is something that makes me very, very happy!!!  All that to say – if you need a perfect side dish for an upcoming Christmas gathering, dinner or party – look no further… These babies are a crowd pleaser and they’re so easy to make!!!   Continue reading

Maple Dijon Roasted Carrots

maple dijon carrots3When your husband is at a football game and your baby is asleep you do the following: Pour yourself a glass of wine and relax!!!  This has been the longest week E-V-E-R.  And my body is refusing to get used to the time change.  WHY does losing one whole hour of sleep throw my body off so bad?!  With that said, I’m keeping this post sweet and short… mainly because I feel like I’m rambling and I can barely hold my eyes open.   But first Continue reading

Crispy Garlicky Brussels Sprouts

brussels sprouts2I started eating brussels sprouts about two years ago, give or take, and the only thing I’m mad about is not giving these beauts a chance a long time ago.  I LOVE THEM!!!  Like always, my mama is the one who taught me how to make them. 😉  Have you noticed a pattern here?  Culinary school ain’t got nothin’ on ole’ Syb!  (I know.  That was terrible English.)  Let’s move on. 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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