Archives for May 2014

A day for Hummus.

Y’all…perfect timing.

Today is National Hummus Day.

Yes, there is a day to celebrate hummus.

As there should be.

Yesterday after work I was craving snack but had absolutely nothing snack-worthy in my pantry or fridge.

That is, if you want to call a half-eaten chocolate bar and a handful of baby carrots a snack.

Nope, not me.

Scout’s honor…I had no idea that we celebrate hummus today.


This was complete and total coincidence.


Yes, this is an avocado.


Yes, people…I smash-banged to of my favorite things in the world.


This is what I like to call Guacamole Hummus.


Because sometimes people of Mediterranean and Mexican cultures like to have babies…together.


Guacamole Hummus babies, that is.


It’s sooooooo smooth & creamy, with a hint of tanginess…and then the toppings,




I can’t even begin to tell you about the genius that is this dip.


Welcome home summer…so nice you could show up!

Guacamole Hummus
Recipe type: Snack, Dip, Spread, Appetizer
Cuisine: Mediterranean/ Mexican
Prep time: 
Total time: 
Serves: 2.5 cups
A smooth creamy smash-bang of fresh chickpeas and avocado, with all of the flavors of a traditional guacamole. Gluten-free, vegan.
  • For the guacamole hummus:
  • 15 oz. can garbanzo beans, drained and rinsed
  • ½ of a large avocado
  • 2 large cloves of garlic
  • 3 T. tahini
  • 3 T. extra-virgin olive oil
  • juice of 1 small lime
  • ¾ t. fine sea salt
  • For the mix-ins:
  • 1 large Roma tomato, chopped
  • 1 small red onion, chopped
  • ¼ c. of freshly chopped cilantro
  1. For the guacamole hummus, combine the garbanzo beans, avocado, garlic, and tahini in a large food processor.
  2. On the highest speed, slowly start to stream in the extra-virgin olive oil until the dip reaches a smooth consistency.
  3. Process in the lime juice and salt.
  4. Distribute the dip into a large bowl and fold in the mix-ins.
  5. Serve cold or at room temperature w/ tortilla chips or your favorite raw veggies.



I’m pretty sure I have an allergy to almonds.

I figured this out when I gave up peanut butter for lent and started eating almond butter like I was a starved child.

Not so clever now are ya, Chels?

Anyway, the stuff gives me an itchy throat, leaves me bloated, and swollen in my stomach and legs.

What gives?

So, I took myself off of it and switched to sunflower seed butter.


Every time I think of sunflower seeds, one person comes to mind, my uncle/godfather.


The man is a sunflower seed addict.


I’m talking sunflower seed kernels on the floor board of his car.


Don’t judge him.


Being the frugal person that I am, I decided to make my own.


Because obviously there is gold inside a $12 jar of sunflower seed butter.


Oh, and I added my own “chocolate” concoction.


Only because I’m pretty awesome like that.




Oh, and because these sunflower seed butter companies need to get on my level.


Y’all…insanely creamy.


That’s all.

Chocolate Sunflower Butter
Recipe type: Snack, Spread, Seed Butter
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Toasted sunflower seeds get pulverized to form a creamy seed butter, swirled w/ a chocolate cacao mixture, and a hint of sea salt. Gluten-free, vegan, paleo, refined sugar-free, nut-free.
  • 2 c. raw, unsalted sunflower seeds, unshelled
  • 1 t. melted coconut oil
  • 1 t. cacao powder
  • ¼ t. pure vanilla extract
  • ¼ t. sea salt
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the sunflower seeds evenly out on the baking sheet.
  3. Bake for 15-20 minutes, or until golden, tossing the seeds halfway through the baking process.
  4. Let the seeds cool for about 5 minutes.
  5. Place the seeds in a large food processor and process on high until the seeds begin to break down and form a creamy butter.
  6. This takes about 5-8 minutes, and you may need to scrape down the sides of the bowl as you go.
  7. In a small bowl, combine the melted coconut oil & cacao powder, mixing until smooth.
  8. Stir the cacao mixture and sea salt into the sunflower butter mixture and mix until combined.
  9. Serve spread on a piece of toast, muffin, or drizzled over fresh fruit and yogurt.


A Paleo/Gluten-Free Mother’s Day Brunch

I’m such a slacker.

Who do I think I am, not posting since Monday?

Geez Chels, get it together.

Because my mom is AWESOME and because she deserves the best…I’m rounding up some of my fave breakfast/brunch recipes for ya.

Your mom is probably pretty stellar too, so she deserves this.

That woman birthed you, drove you to all of your sports games w/ a car packed with your teammates, taught you to shave your legs, and held you in her arms after your first crush in grade school…well, crushed you.

That dumb dumb is somewhere kicking himself  if ya know what I’m saying.

Thanks Mom.

I miss making you breakfast in bed w/ dad and seester for Mother’s day when I was little.

Here’s to all the stuff you did for me, and all my crap that you are still putting up with.

You deserve some savory pancakes…for sure.


Maybe w/ a nice little salad.


But then we get to the good stuff.


Because we need a ton of muffins to soak up all of those mimosas we are going to drink.


Also, lots of coffee cake because


Mother’s Day goes hand in hand w/ coffee cake.

Oh, and pancakes.


Oh, and copy cat recipes that are actually good for you.




BTW, all of these recipes are paleo and/or gluten-free.

That’s pretty awesome.

Just like your mom. 😉


Weddings and Snacks

I went to my cousins wedding on Saturday.

Well, she’s like my third cousin.

In my family we don’t really discriminate when we speak of 1st, 2nd, or 3rd cousins.

Obviously, I’m closest to my first cousins, but any time is a GREAT time for a party with family.

So, naturally, I hit up the open bar, danced the night away, and raised my glasse(s) one too many times 😉

Side note: I had to buy a brand new pair of heels for this wedding because I danced the heel taps off of my last pair at my cousins wedding last April.

Go hard, or go home.

It was a blast.

This week is going to be extremely busy for me, especially since this is my first week of personal training at my job.

The one thing that is super important to me while I’m on my feet all day is proper nourishment.

Taking breaks between clients is almost impossible, so I need to have food that I can pop in my mouth and go.

But good food.

With lots of “great-for-you” ingredients.


I’ve been on the quinoa train the past couple of days.


Its a great source of carb & protein, with a super nutty taste.


Soooo…I mixed it up w/ some zucchini, Italian seasoning, and lots of other good stuff.


Bite-sized quinoa zucchini omelet cups.


Super healthy, super quick, super tasty.


Plus, I’m pretty sure the house smelled like pizza while they were baking.

Win, win.

P.S. I totally know it’s Cinco de Mayo and I should be sharing a recipe for guacamole and/or margaritas.

Totally unprepared 😉

Quinoa Zucchini Omelet Bites
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
Fluffy "omelet" like bites chock full of nutty quinoa, zucchini, and italian seasonings. Gluten-free, paleo.
  • 1 c. cooked quinoa (cook according to package directions), warmed
  • 1 large zucchini, grated
  • 2 large eggs
  • 2 T. dried Italian seasoning
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • salt and freshly ground black pepper, to taste
  1. Preheat the oven to 350 degrees F.
  2. Grease a mini muffin pan w/ cooking spray.
  3. In a large bowl, combine all of the ingredients.
  4. Drop the mixture into each mini muffin cup.
  5. Bake for 15-20 minutes or until slightly golden.
  6. Let cool slightly.
  7. Devour.