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.

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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.

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

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Oh mah gaaaaawd.

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Best idea ever.

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This stuff is everything I want in a hummus…

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smooth, creamy, tangy, and

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the perfect balance of salty and sweet.

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Anddddd…

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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!!!

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.

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This was complete and total coincidence.

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Yes, this is an avocado.

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

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This is what I like to call Guacamole Hummus.

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

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Guacamole Hummus babies, that is.

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

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have.mer-cy.

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

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Welcome home summer…so nice you could show up!

Guacamole Hummus
Author: 
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.
Ingredients
  • 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
Instructions
  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.

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.

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I mean, sweet potatoes are veggies.

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So it just hasssssss to be healthy.

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

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I made some homemade coconut butter just for this treat.

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You know this is serious business.

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

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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.

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

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

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

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Sheesh.

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

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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.

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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!!!

Secret Recipe Club

Alrighty guys and gals…it’s time for that one event of the month that I just love sooooo much.

Secret Recipe Club time!

On another note, let’s talk about how I was totally temporarily scarred yesterday when my Dad and I took a trip to the grocery store for a few things and he MADE me purchase a package of Toll House Turtle Cookie Dough.

Are you serious?

Those were my exact words.

He said something along the lines of “Don’t bring your dad to the grocery store when he is starving.”

Touche. Touche.

Lesson well learned 🙂

Anyhoo, let’s talk about my secret recipe clubb(er) 🙂

This month’s secret recipe comes from Toni at Mommmy’s Menu.

Toni is a mother of SEVEN little people. And she has a food blog! I like her already 🙂

Plus, her recipes all look amazingly delicious.

Since we know I have a “little” trouble making decisions, you can guess how long it took me to decide on a recipe.

Toni’s Strawberry Honey Butter caught my eye…I know it would be absolutely delicious w/ a loaf of warm cornbread or spread on some homemade biscuits.

I have actually made a similar recipe, and was looking for a way that I could “reinvent” this strawberry goodness.

So, I did what I do best.

I changed things up a bit.

Enter Strawberry Coconut Butter.

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Coconut and Strawberries. Two Ingredients.

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Ummmmmmm, yea.

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Imagine a silky smooth coconut spread chock full of strawberries.

It’s all naturally sweetened.

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This stuff is legit, people. I promise.

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Like I need a tropical vacation right this instant, legit.

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Like I could eat it for breakfast, legit.

And so I did.

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True Life: I’m addicted to Breakfast.

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These here are Strawberry Scones.

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Did I mention this is real life?

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Fun Fact: I was addicted to all things Strawberry Shortcake when I was little.

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You know, the actual animated character…yep.

Saw a child’s apron this weekend printed w/ Strawberry Shortcake all over it.

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Had to remind myself that I have absolutely no children.

Although, I will have children one day so that I can dress them up in cute clothes and take them to Foley’s  JC Penny’s for kiddie portraits.

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My mom was that mom.

I will be that mom.

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Totally apologizing to my non-existent children in advance.

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These babies are chock full o’ strawberries.

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It’s seriously like triple the strawberries.

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Oh, and they are gluten-free

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and vegan.

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Mini-sized…perfect for sneaking into a matinee movie. 🙂

BADA-BING!

5.0 from 2 reviews
Mini Strawberry Scones with Strawberry Coconut Butter
Author: 
Recipe type: Breakfast, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Gluten-Free/Vegan/Paleo These scones are chock full of strawberries and sweetened with a hint of maple syrup. Top with a naturally sweetened strawberry coconut butter for the perfect breakfast treat!
Ingredients
  • For the scones:
  • 1.5 c. almond flour
  • ½ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking soda
  • 1 flax egg (1 T. flaxseed meal + 3 T. water)
  • 2 T. pure maple syrup
  • ½ c. unsweetened, vanilla almond milk
  • 1 t. pure vanilla extract
  • ½ c. fresh strawberries, roughly chopped
  • For the coconut butter:
  • 5 c. unsweetened, shredded coconut
  • ½ c. strawberries, stemmed, and cut in half
Instructions
  1. For the scones, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, and baking soda.
  3. Combine the flaxseed meal and water in a small mixing bowl. Let sit for 5 minutes to create an eggy consistency.
  4. Add the flax egg to the dry ingredients, along with the maple syrup, almond milk, and vanilla. Mix until a dough begins to form.
  5. Fold in the chopped strawberries.
  6. Form the dough into a large ball and place on the prepared baking sheet.
  7. Press gently down on top of the dough ball and pat the dough out into a round circle, about 1.5 in. thick.
  8. Use a pizza cutter to cut the dough into 8 even triangular shapes.
  9. Bake for 12-15 minutes or until the scones are lightly brown around the edges.
  10. In the meantime, make the coconut butter.
  11. Place the coconut in a large food processor and process on high until the coconut begins to break down, about 5 minutes. Scrape the sides of the bowl down as needed.
  12. Keep processing until the coconut forms a silky smooth texture, about 3 additional minutes.
  13. Pulse in the strawberries until just incorporated.
  14. You can also add the strawberries to the mix and process on high until the coconut butter begins to break back down into a silkier texture. I chose to leave my coconut butter a bit chunky.
  15. Take the scones out of the oven and cool completely before spreading with the strawberry coconut butter.
  16. Devour w/ coffee or a big glass of milk!

MANGIA!!!

 



Dream Recipes.

I’ve pretty much been staring at the screen for 5 minutes trying to decide what to chatter about.

It’s come down to this…I’m awake at 5:30 a.m. and my brain is not quite functioning yet due to lack of caffeine intake.

I’m listening to Annabelle snore away…oh, wait that was her who woke me up at 3 a.m.? Because who just needs to eat breakfast and go on a potty break…for 30 minutes!? At 3 a.m.!!!

That dog.

So, I went back to sleep for an hour and dreamt I was actually in school and had overslept and my entire morning schedule was thrown off and I was going to be super late for my computer class that I had a test in.

Oh Lawd, please send help.

haha.

Friday should be your “it’s Friday and any work that I had piled up on my desk can wait until Monday” day.

Friday should also be your “I had fruit and eggs for breakfast so I can definitely have 3 chocolate chip cookies for lunch and cake for dinner while watching re-runs of Dawson’s Creek on Netflix” day.

Friday should be your “omg I’m going to see my extended family two whole weekends in a row which gives me an excuse to drink an entire bottle of wine 24 hours before hand” day.

You obviously don’t know my family.

But I’m sure you have your drama.

Let’s see who actually shows up to this wedding without a B.S. excuse.

Should be interesting…

Let’s get back to dinner…or ummmmm lunch…or snacks?

We will just say this is a snack.

Eggplant is my b.f.f.

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That’s super Italian of me 🙂

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This is probably one of those dips that I will make over and over again.

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It’s also one of the dips I came up with in a dream…except I was eating a bowl of it with Ryan Reynolds. Now, don’t get any sick ideas I wasn’t cheating with him on Blake Lively. She’s my home girl.

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I was his personal chef. Duh.

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This dip is all about roasted veggies…eggplant and my sweet bell peppers…two of my fave things, got married.

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Speaking of marriage. Tomorrow night will be epic.

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So epic that I might* even sleep in late.

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Haha. Dare to dream.

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My goal is to be able to try and find my shoes by the end of the night.

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I intend to party rock on the dance floor…so hard.

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5.0 from 1 reviews
Roasted Eggplant and Sweet Bell Pepper Dip
Author: 
Recipe type: Appetizer, Dip, Spread, Snack
Cuisine: American, Mediterranean, Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Gluten-free/Vegan/Paleo/Vegetarian
Ingredients
  • 1 large yellow bell pepper, cored and sliced into thin strips, lengthwise
  • 2 large orange bell peppers, cored and sliced into thin strips, lengthwise
  • 2 large eggplants, cut in half lengthwise
  • extra-virgin olive oil
  • salt and freshly cracked black pepper, to taste
  • 1 T. tahini
  • ½ t. fine seal salt
  • ½ t. freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. On one baking sheet, toss the bell pepper strips with a good drizzle or two of extra-virgin olive oil, season with salt and pepper, to taste.
  3. Bake for 45 minutes to 1 hour or until the peppers are lightly golden and caramelized.
  4. On the second baking sheet, place the egg plant halves cut side down. Poke holes in the eggplant using a fork.
  5. Bake the eggplant for 1 hour or until slightly charred on the inside.
  6. Scoop out the flesh of the eggplant into a food processor.
  7. Add the roasted bell pepper, tahini, salt and pepper and process on high until smooth.
  8. Serve with fresh cut veggies, pita bread/chips, or crackers.

 

MANGIA!!!