Stuff on Hand

 I totally made you something pumpkin-ish this past weekend.

Y’all…it wasssssss sooooooooo good! I don’t even know how to begin the tell you.

But, alas…it isn’t pumpkin season.

I told myself that I will have to wait until September, at the very least, to share it with you.

I know, such a tease.

But today, today is about simplicity.

It’s about things that you create when you haven’t been to the grocery store in a few days and get creative with things you have on hand.

I usually have a can of garbanzo beans handy just in case my hummus craving kicks in.

This is usually ALL THE TIME.

IMG_0800

I have been addicted to Hope Hummus lately…seriously…the original is where it’s at.

However, one week they had a roasted red pepper balsamic hummus that I fell in love with.

Of course, then it disappeared.

I’m pretty sure it’s a limited edition.

So, I decided, why not make my own spin on a balsamic hummus.

IMG_0804

So, I roasted some tomatoes and garlic (I didn’t have red bell pepper on hand).

IMG_0806

Oh mah gaaaaawd.

IMG_0809

Best idea ever.

IMG_0811

This stuff is everything I want in a hummus…

IMG_0813

smooth, creamy, tangy, and

IMG_0814

the perfect balance of salty and sweet.

IMG_0816

Anddddd…

IMG_0823

I’m finished 😉

Roasted Tomato & Garlic Balsamic Hummus
Author: 
Recipe type: Snack, Dip
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Roasted tomatoes & garlic give an Italian flair to this smooth, silky, creamy hummus with a hint of fig balsamic for a tangy sweetness. Gluten-free, vegan.
Ingredients
  • 4 campari tomatoes, sliced in half lengthwise
  • 2 large cloves of garlic
  • extra-virgin olive oil for drizzling
  • 1 15 oz. can no-salt added garbanzo beans, drained and rinsed
  • 2 T. fig balsamic vinegar
  • 2 T. tahini
  • ¼ t. coarse sea salt, plus extra for topping (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the tomatoes and garlic on the baking sheet, drizzle with the olive oil and bake for 20-25 minutes or until lightly golden and the tomatoes should have a little golden "crust" on them.
  4. Let them cool slightly on the sheet.
  5. In a large food processor, process all of the ingredients together until a smooth, creamy, hummus forms.
  6. Top w/ a sprinkle of sea salt if preferred.
  7. Serve w/ pita chips and/or raw veggies.

MANGIA!!!

Healthy Halloween!

This is so typical of me.

It’s Halloween.

Yet, I have no Halloween candy treats to present to you.

I know, I’m such a slacker.

Buttttttttttttt (that’s a big butt)…somewhere I’m chuckling like a little girl inside.

But, I do have something sweet on deck for ya.

Mhhhhm.

I pulled through.

Oh, and it’s healthy.

Duh.

IMG_3230

I mean, sweet potatoes are veggies.

IMG_3233

So it just hasssssss to be healthy.

IMG_3237

 You definitely won’t feel guilty about the 123763764 Reese’s P.B. cups you are going to have tonight.

IMG_3239

I made some homemade coconut butter just for this treat.

IMG_3240

You know this is serious business.

I never like to jip the Trick Or Treater’s.

IMG_3242

You know what I’m saying?

I was that kid who got all dressed up on Halloween and walked up and down the block with one of my parents to fill my jack o’ lantern basket w/ loads of candy.

IMG_3244

I was also extremely disappointed when I received what I like to call “dollar store candy.”

IMG_3245

You know, the fake tootsie rolls that are 3 months expired.

C’mon people, at least give me some Wal-Mart stuff.

IMG_3246

Sheesh.

IMG_3247

So, you can bet that I’ve got a good stash filled w/ mini snickers, twix, reese’s, and those occasional MNM’s.

IMG_3250

I’m also definitely that person who sits on their front porch in their p.j.’s eating the candy out of the bowl, leaving only half the bowl for the actual trick or treaters.

IMG_3253

Mhhhhm…I just healthified your Halloween.

Coconut Sweet Potato Butter
Author: 
Recipe type: Spread, Snack, Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 16 oz. jar
 
Creamy sweet potato and sweet coconut butter spiced w/ pumpkin pie spice and sweetened w/ a hint of maple syrup for the perfect snack. Spread on toast, fruit, or just eat with a spoon! Gluten-free, vegan, paleo, refined sugar-free, nut-free.
Ingredients
  • 1 recipe homemade or store bought coconut butter
  • 1.5 T. slightly melted coconut butter from the batch above
  • .5 T. melted coconut oil
  • 2 T. pure maple syrup
  • .5 t. pure vanilla extract
  • 15 oz. can organic sweet potato puree, or 15 oz. of mashed, roasted sweet potato, from 1 medium sweet potato
  • 1.5 t. pumpkin pie spice
Instructions
  1. Go ahead and prepare the coconut butter according to the recipe, unless you are using store bought.
  2. In a large food processor, process the 1.5 T. coconut butter along with the remaining ingredients until smooth.
  3. Serve topped w/ a bit of shredded coconut or spread on anything you want for a healthy snack.

MANGIA!!!

Road Jamz.

It’s Friday.

Fist pump to the max.

I’m currently on a itty bitty road trip with my dad.

Me, my dad, and two pups.

I love taking road trips w/ my dad.

It’s truly a time that we can enjoy together and zen out.

I once drove a u-haul truck w/ him from Phoenix to Houston when he was moving back from Cali.

I’m pretty sure we drove through the night and were so completely exhausted that we had to pull over on the side of the road and take a cat-nap in San Antonio.

Best part of that road trip…State Line Barbecue in El Paso and brushing my teeth at a truck stop.

There is just something so satisfying about a huge rack of pork ribs and a dense block of homemade cornbread after a long day of traveling.

For me…the food is actually the best part about traveling.

Duh.

Remember that stuff I made yesterday?

IMG_2229

I totally put that jam up in your muffins.

IMG_2230

Yep, I swirled that delicious Double Berry Coconut Jam right into a banana muffin.

IMG_2231

Ummmmmm ya, these are pretty legit.

IMG_2234

You know what else is legit?

IMG_2237

My obsession w/ Mariah Carey radio on Pandora.

IMG_2240

I mean, she was pretty much my idol when I was 3.

IMG_2241

Her, and Selen(as).

IMG_2242

I’m 100% positive that I believed I was of Hispanic descent.

IMG_2243

I still think I can sing Spanish songs pretty darn well.

IMG_2245

It’s pretty pitiful I don’t know what they even mean.

IMG_2246

Ummmm…eat these muffins. That’s all.

Double Berry Jam Banana Muffins
Author: 
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Fluffy and light banana muffins swirled with homemade jam made of strawberries, blackberries, and sweetened with coconut sugar. Perfect for breakfast or a snack. Gluten-free, paleo, refined sugar-free.
Ingredients
  • 1 batch of Double Berry Coconut Jam (see my recipe index for recipe)
  • 2 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or coconut oil)
  • ¼ c. unsweetened, vanilla almond milk
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
Instructions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, combine the bananas, egg whites, eggs, evoo, almond milk, honey and vanilla extract until smooth.
  3. Mix in the coconut flour, cinnamon, and baking soda until a batter forms.
  4. Drop the batter by two heaping teaspoons full into each muffin cup.
  5. Drop about one heaping teaspoon full of jam on top of each of the uncooked muffins.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool completely before turning out.
  8. Serve topped with more jam.

Nutritional Facts (per 1/14th of recipe): Total Calories: 103.7, Total Fat: 5.2g (1.7g Saturated Fat), Sodium: 86.2mg, Potassium: 85.9mg, Total Carbs: 11.8g, Dietary Fiber: 3.6g, Sugars: 5.4g, Protein: 3.2g

MANGIA!!!

Jamz.

I should be on vacation right now.

I say this because I am super jealous that my mom and seester are visiting family in Arizona.

I mean, seriously?

I couldn’t go b/c of prior responsibilities.

Just when I think being an adult means doing what I want, when I want, how I want, that big ole’ RESPONSIBILITY comes knocking.

My goal is to take a vacay this summer when I have time.

It will happen.

Throw out some suggestions.

In other news, I’m addicted to all things banana.

Oh, and Mariah Carey radio on Pandora.

More on that tomorrow.

Geez.

Let’s chat about summer things.

Berries.

Super summer food.

Let’s smash two berries together.

IMG_2201

Blackberries + Strawberries

IMG_2202

+ Coconut Sugar + Orange Juice

IMG_2205

That’s pretty much 4 ingredients

IMG_2206

to make one heck of an amazing jam.

IMG_2207

It’s pretty much summer in a jar.

IMG_2211

Sweet, juicy, tangy

IMG_2216

and absolutely meant to be slathered on just about anything.

IMG_2218

Might I suggest we start with toast.

IMG_2219

Feel free to smear some peanut butter on that toast too!

Double Berry Coconut Jam
Author: 
Recipe type: Jam, Spread, Snack, Fruit
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
A sweet, tangy, and juicy thick jam loaded with fresh blackberries and strawberries and sweetened w/ a coconut sugar. Gluten-free/vegan/paleo/refined sugar-free.
Ingredients
  • 1 c. fresh blackberries
  • 16 oz. fresh strawberries, stemmed, and sliced into fourths lengthwise
  • 1 c. raw coconut sugar
  • juice of 1 large orange
Instructions
  1. Place all of the ingredients in a large sauce pan or dutch oven.
  2. Smash the berries using a potato masher just enough to slightly break them down.
  3. Bring the mixture to a boil on the stove, then lower the heat and let simmer 15 minutes.
  4. Turn the heat off on the stove and let the mixture cool completely.
  5. You can choose to slightly puree the jam using a blender or an immersion blender until you reach your desired consistency.
  6. Serve spread on toast, muffins, etc.

MANGIA!!!

Cravings.

It’s Friday, it’s Friday! Oh, and it’s way to early. Last night I went to bed before 8 feeling super super exhausted. I think it has to do with the sleepy time tea I drank right after dinner. Whoops! Anyhoo, who has fun exciting weekend plans? My “plans” involve the remote control, a flat-screen t.v., some exercise, and of course baking and cooking in the kitchen. Oh, and some eating. Definitely.
 I have had a mad craving for Mediterranean food well…all the time, and I my need for all things Greek food is essential to my health. I need hummus like yesterday. Sigh…I gave up hummus and tzatziki for a hot second while I try to resolve my stomach issues. Unfortunately, since eliminating dairy and beans from my diet I have been free from stomach issues. Surprise, surprise. However, at any moment I am bound to crack and dive head first into a bowl of rich, thick, and creamy hummus accompanied by a sea of raw veggies. Luckily, I have made myself a delicious baba ganoush to hold me over while I try to sort out my hummus/dairy problems. Good thing I am absolutely head over heels for this baba stuff. 
Eggplant is by far one of my fave veggies. 

It’s the Italian in me talking. 

I mean, it doesn’t necessarily look delicious
 but oh the possibilities.

I mean seriously? Can’t we all agree that this stuff is just heaven sent?

I mean I’m pretty sure Jesus ate some baba ganoush in his day.

I mean this stuff practically originated in Jerusalem, right?

At least I say it did. Makes me feel closer to God 🙂

Oh, and it’s totally okay to eat with dinner…or let me rephrase that…as your dinner, with sweet potato chips. 
Get on it, people!


Baba Ganoush (GF/P/V):

Ingredients:
2 large eggplants, cut in half lengthwise
1 T. tahini
2 cloves of garlic
1 t. salt
1/4 t. ground cumin
freshly ground black pepper, to taste
juice of 1/2 a lemon
freshly chopped Italian flat-leaf parsley, for garnish

Instructions:
1. Preheat the oven to 400 degrees F. Pierce each eggplant half using a fork.
2. Place each eggplant half, cut side down, on a baking sheet.
3. Bake for 40-45 minutes, or until the eggplants are tender and look slightly charred. Rotate at the halfway mark during baking and flip each eggplant on it’s backside for the remainder of the roasting process.
4. Let the eggplants cool until they are ready to handle.
5. Using the back of a large spoon, scrape the flesh (inside) of the eggplant into a mesh sieve that has been placed over a bowl.
6. Let the eggplant flesh drain for at least 1 hour.
7. Place the eggplant, tahini, garlic, salt, cumin, black pepper, and lemon juice into the bowl of a food processor. Process on high until smooth and creamy.
8. Serve garnished with fresh parsley, a drizzle of olive oil, and pita chips/bread.

Makes about 2 to 2.5 cups.

MANGIA!!!