My super cute and nerdy family always says "hummus is yummus" because, well, it's delicious + we love it. :)
I often have hummus as an afternoon snack with cut up veggies or veggie chips but will also spread it inside a whole wheat wrap for lunch or throw it in a grain bowl for dinner. This stuff is so versatile and with the creamy texture and taste, you can't go wrong.
The recipe below is for original flavor, which is what I typically make, but you can get creative! Add roasted red peppers, jalapeno + cilantro, pesto + pine nuts...you can't go wrong!
1 (15-ounce) can chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Ground paprika, for serving
1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
4. The hummus will likely be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
5. Taste for salt and adjust as needed.
6. Serve hummus with a drizzle of olive oil and dash of paprika.
*Store homemade hummus in an airtight container and refrigerate up to one week.
What could be better than the smell of homemade bread filling your house?
I can vividly remember waking up to this smell as a young girl - my mom up early prepping the dough and making loafs and rolls for the family to enjoy. There was so much heart in everything she made.
This honey whole wheat bread is one of my favorite things to make and is the be all end all, y'all. Its the perfect combo of sweet and hearty. And the best part? It doesn't have all the added preservatives/extra ingredients you'll find at the grocery store.
5 1/2 cups warm water
1/2 cup coconut sugar
2/3 cup oil
2/3 cup gluten
2/3 cup honey
Approximately 11 cups of whole wheat flour
1. Add water, yeast, and sugar and let sit for 5 minutes or until it bubbles. (I just do it right in the mixer.)
2. Add gluten, honey, and oil to yeast mixture and mix.
3. Start adding whole wheat flour until it pulls away from bowl. (I add the salt with the flour; I think the yeast doesn’t rise enough if you add it in the wet.)
4. Turn out onto a flour dusted breadboard and knead a few times.
5. Let rise until it doubles in size.
6. Bake at 350 for 20-30 minutes.
*My small loaves bake in about 20 minutes and my larger in about 33
Throw these together in a flash and enjoy on a whole wheat bun or over a green salad. You can't go wrong with these spicy chicken burgers!
I don't eat (or cook with) a ton of red meat so cooking chicken or turkey burgers once in a while is a fun way to mix-up dinner options, especially in the summer. These patties are also great leftover (often times the flavor is even more rich the next day) so use them for lunch the next day or break them up for tacos or enchiladas.
3 lb ground chicken breast
2 TB Trader Joe's taco seasoning
1 large jalapeño, deseeded and diced
1/2 cup fresh chopped cilantro
2 tablespoons coconut oil
Salt and pepper to taste
1. In a large bowl, mix together the chicken breast, taco seasoning, jalapeño, salt, pepper and cilantro until well mixed. Form into patties about 1/2 inch thick.
2. Melt coconut oil in a large skillet. Cook patties until cooked through (about 5-7 min on each side).
3. Remove from heat and cool slightly before serving.
In case you were looking for it, this is proof that Mexican food can be healthy AND tasty.
My favorite thing about the slow cooker is that I can throw all the ingredients in and then even at the end of a super crazy day, there's a home-cooked and healthy meal ready to eat. This is really a staple in my kitchen.
These slow cooker fajitas are so simple to throw together, so full of flavor and so yummy. Even better...they're made with clean ingredients that will make your bod feel great.
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
1/2 c mushrooms
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
Corn tortillas, cilantro, salsa, guacamole, cheddar or cojita cheese, pico
1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers, half of the mushrooms, and half of the onions. Sprinkle garlic in. Top with chicken breasts.
2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers, mushrooms and onions.
3. Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender.
4. Remove chicken, and cut into strips or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.
5. Serve warm in warmed tortillas with your favorite toppings!
I am ALL about a salt/savory snack when it comes to movie time (or 3pm every day...let's not beat around the bush!). These turmeric roasted chickpeas are really easy to make, have killer flavor, pack a bit of protein (chickpeas!) + host all the benefits that come along with turmeric.
Second favorite use = instead of croutons in a salad. I need a little crunch with my lettuce and other toppings and these chickpeas do just the trick!
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
2 teaspoon olive or grapeseed oil
1 can chickpeas (garbanzo beans)
1. Open and rinse the can of chickpeas.
2. On a lined baking sheet (parchment, silpat or tinfoil will do) toss chickpeas with olive oil, salt and spices.
3. Bake for 20 minutes. Jiggle the pan to move the chickpeas around and ensure even cooking. Bake another 20 minutes and remove to cool.
4. Store in a container or plastic bag at room temperature.