Spanish Hummus

I went to Barcelona with my daughter this summer. They had the best hummus! I came home and tried to duplicate it. This is my version.

Ingredients:
15 oz can Garbanzo Beans or 1 1/2 cups cooked chickpeas without liquid
1/4 c liquid from beans (either from the can or from the water you soaked the chickpeas in)
1/4 c freshly squeezed lemon juice
1 1/2 T Tahini
2 garlic cloves, minced
1/2 t salt
1/2 t cumin
1/4 t sweet smoked paprika (optional)
2 T Extra Virgin olive oil

Directions:
1. Drain beans, reserving liquid. Rinse beans with cold water in a colander.
2. Add beans, 1/4 cup liquid and remaining ingredients to a food processor or high speed blender.
3. Process until it is a creamy consistency. 

4. Refrigerate and serve chilled with cucumbers, carrots, peppers or any other vegetables or crackers you like.

North Carolina Chicken Fingers

When we lived in NC I had a friend that made these for my family after I had surgery. Of course everyone loved them. For a healthier version, try using gluten-free crackers or gluten-free bread crumbs.

Ingredients:
1 stick real butter
2 boneless chicken breasts, trimmed and cut into small tenders or nuggets
1 sleeve Club or Ritz crackers, mashed into crumbs
1/4 c parmesan cheese
1/4 t garlic powder
1/2 t salt
1/2 t pepper

Directions:
Preheat oven to 375 degrees F.
Melt butter in a shallow dish. Combine remaining ingredients in a bowl and stir well.
Dip chicken fingers in butter and then roll in cracker crumb mixture. Set on a cookie sheet lined with parchment paper. Bake for 30 minutes or until brown.

Roasted Tomato Salsa

I had an abundance of tomatoes in my garden last week and made Meghan Telpner's amazing salsa!  I usually like a fresh salsa, but this tasted great! It only lasted a day at my house.

Healthy Mexican Dip

Ingredients:

2 medium ripe avocados
2 T fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt or plain coconut yogurt for non-dairy
1 t cumin
1 t chili powder
1 1/2 cups refried beans
4 medium tomatoes, chopped
1 yellow pepper, chopped
lettuce, chopped
3 green onions, ends trimmed, sliced thin *optional
2 T shredded cheddar (or pepper jack) cheese (½ oz) *optional

Directions:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt, cumin and chili powder in a medium bowl; mix well. Set aside.
4. In a dish layer ingredients: start with beans, then add avocado mixture, yogurt mixture, lettuce, tomatoes, peppers, green onions, and cheese (if using).
5. Serve with tortilla chips of your choice.

*I saw a similar recipe posted from BeachBody and revised it. 

Paleo Barbecue Sauce

Ingredients:

3/4 cup fresh orange juice
2 T apple cider vinegar
10 T tomato paste
4 T shallots or onion, minced
4 cloves garlic, minced
1/2 t mustard powder
1/2 t paprika
1/2 t salt
1/4 t pepper
1 T coconut oil

Directions:
Heat coconut oil in a saute pan over medium heat.  Cook minced shallots or onion, and garlic, in sauce pan until soft.  Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

*This sauce is delicious. Original recipe from multiplydelicious.com. 

Balsamic Vinaigrette

Ingredients:

1/2 c water
1/4 c + 2T roasted garlic rice vinegar or rice vinegar
2 T olive oil
1/4 c balsamic vinegar
1/4 c raisins
4 cloves garlic, minced
1 t dried oregano
1/2 t dried basil
1/2 t onion powder

Directions:
Blend all ingredients in a food processor or blender until smooth and creamy. Store in a mason jar or airtight container in the fridge.

Brazilian Fresh Salsa

I ate this at my friend Carol's house. She is from Brazil. When I asked her for the recipe she could tell me the ingredients, but not the amount. So here is my best guess. I like this so much better than a traditional salsa. Delicious!

Ingredients:

3 vine ripened tomatoes, diced
3 pepperoncini's, diced
1 T finely diced onion
1-2 T cilantro, chopped
1 large garlic clove, minced
1 t lime juice
1 t hot sauce
sea salt to taste

Directions:
Combine all ingredients and stir together.
*Makes 3 servings. Can easily be doubled or tripled for a larger crowd.

Green Hummus

Ingredients:

2 c spinach
1 c arugula
1/4 c cilantro leaves
1/4 c roughly chopped green onions
2 garlic cloves, chopped
1/4 c lemon juice
1 c olive oil
1/2 t salt
1/4 t pepper
2 T tahini
3 cans garbanzo beans or chickpeas, drained and rinsed in cold water

Directions:
Add all ingredients, except the garbanzo beans, into a food processor. Mix on high until greens are completely chopped. Add beans and mix on high, stopping to stir down the sides often, until a nice creamy consistency. 

Serve with vegetables or pita chips or as a spread on a sandwich.

Homemade Beef Jerky

Ingredients:

I know this is not a great picture.
I'll get a better one next time.

4 lbs london broil beef or 4 lbs flank steaks or sirloin tip roast, sliced thin
2 t black pepper
2 t chili powder
2 t garlic powder
1 t cayenne pepper, more if you like it hot
2 t onion powder
1/4 c soy sauce or 1/4 c Braggs Liquid Aminos
1/2 c Worcestershire sauce
1/2 c Frank's red hot sauce

Directions:
Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/4 inch thick.
It's easier to cut meat partially frozen. It's really easy if you have an electric slicer.
If not, then pound meat lightly, you don't want it too thin.
Add all ingredients in a large bowl.
Mix well.
Cover and refrigerate overnight (8 hrs).
Place in a dehydrator and follow directions for your dehydrator.
Or, line cookie sheets with tin foil.
Place steak strips on sheets, don't overlap meat.
Set oven at lowest temperature. (150-175°F).
Bake six hours, turning after three hours.
Jerky is done when meat is dried out, depending on your oven.

Pimento Cheese

Ingredients:

8 oz light cream cheese at room temperature

2 cups grated Sharp Cheddar Cheese

2 cups grated Monterey Jack Cheese

1 cup mayo (I like the Olive Oil Mayo)

1 tsp House Seasoning (see recipe below)

3 roasted red peppers

1 tsp grated onion (optional)

Directions:

Beat cream cheese, mayo with mixer or food processor until fluffy.

Add seasoning, red peppers and onion.

Mix together just until mixed well.

Add cheeses and mix together, just until mixed thoroughly.

Serve with crackers or bread or pita chips.

House Seasoning:
1 cup salt
1/4 c black pepper
1/4 c garlic powder.
Mix well. Store in a shaker with the rest of your spices.

Paleo Cranberry Walnut Granola

Ingredients:

1 1/2 cups chopped walnuts
1 1/2 cups slivered almonds or chopped pecans
1 cup raw pepitas (pumpkin seeds)
1 cup unsweetened shredded coconut
1/4 t sea salt
1/2 t cinnamon (optional)
2 T coconut oil, melted
3 T honey
1 cup dried cranberries (apple juice sweetened) optional

Directions:
Preheat oven to 325 degrees.
Combine nuts, seeds, coconut and salt in large bowl.
Add coconut oil and honey and mix until well combined.
Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned. Stir halfway through.
Add the dried cranberries and toss to combine. Cool completely before serving.
*makes 14 servings/1 serving = 1/3 cup = 268 calories (without cranberries)

Guacamole

Ingredients:

2 avocados
1 small lime
1/4 cup diced onion
1 clove garlic, minced
2 T chopped cilantro leaves
1/4 t sea salt,
1/4 t pepper
1/4 t cayenne pepper
cumin (2 dashes)
chili powder (1 dash)
Seasonings can be adjusted to your liking.
1 tomato, diced (optional)

Directions:
Peel, core and dice avocados and put in a medium bowl.
Squeeze juice of 1 lime over avocado. Mash avocado with a fork or potato masher, leaving it kind of chunky..
Add onion, garlic, cilantro and spices. Stir well.
Add tomatoes if you like.
Serve with chips or on your favorite dish.

*Recipe can easily be doubled.

Vegenaise

Ingredients:

1/2 cup unsweetened almond or coconut milk 
1 1/2 T ground flax seeds or flax meal
2 t sugar or 2 packets Truvia
1 t ground dry mustard
1 t onion powder
1/4 t salt
1 T white wine vinegar
1 T lemon juice
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil

Directions:
Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.

Add the sugar/Truvia, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.

Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 secs should do it.). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.

It will probably taste saltier and tangier than you’d like straight out of the blender, but the flavors mellow and become perfect. Transfer to glass tupperware, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.

Homemade Salsa

Ingredients:
1 can (28 Ounce) Diced Tomatoes drained
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup chopped onion
1 clove garlic, crushed and chopped
1 whole Jalapeno, quartered and diced thin
or 4 pepperoncinis chopped
1/4 t sugar or 1 pack Truvia
1/4 t salt
1/4 t ground cumin
1/2 c cilantro chopped
1/2 whole lime, juiced or 1T lime juice

Directions:
Note: this is a very large batch so you will need a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine onion, jalapeño or pepperonicinis, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Process until the ingredients are chopped fine. Then add drained diced tomatoes and Rotel. Pulse a few more times until you get the salsa to the consistency you'd like. 
Refrigerate salsa for at least an hour. Serve with tortilla chips or tacos.

*Adapted from Pioneer Woman's Restaurant Salsa

Lemon Garlic Hummus

Ingredients:
15 oz can Garbanzo Beans
1/4 c liquid from beans
juice from 1 lemon
1 1/2 T Tahini
2 garlic cloves, minced
1/2 t salt
2 T Olive Oil

Directions:
Drain beans, reserving liquid. Rinse beans with cold water in a colander.
Add beans, 1/4 cup liquid and remaining ingredients to a food processor.
Process until it is a creamy consistency. 
Refrigerate and serve chilled with cucumbers, carrots, peppers or any other vegetables or crackers you like.

Marinated Cucumbers, Onions and Tomatoes

Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar or 4 packs Truvia or ? Stevia
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup Olive oil

Directions: Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

Cucumber Onion Salad

Ingredients:

5 or 6 small cucumbers or 2 - 3 English cucumbers
Half of a medium-sized Vidalia onion 
1/2 cup white vinegar 
1/2 cup water 
2 teaspoons sugar or 2 t Truvia
1 teaspoon salt 
1 garlic clove, finely minced 

Directions:
Peel cucumbers and slice to your liking.  Peel and slice onion.  Combine in a large bowl. 
Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions. 
Allow to sit at least an hour before serving. 

Poppy Seed Dressing

Ingredients:
1/2 c olive oil
3 T apple cider vinegar
2 T honey
1 T poppy seeds
1/2 t dry mustard
salt & pepper to taste

Directions:
Place all ingredients into a shaker or put in a bowl and whisk ingredients together. 
Serve over your favorite salad. If you refrigerate leftovers, it will harden, so you will have to bring to room temp before using again. This is great with a spinach salad.

Creamy Lime Salad Dressing

Ingredients:
1/2 c vanilla or plain yogurt
2 T honey
5 t lime juice

Directions:
Whisk ingredients together and then pour over your favorite salad. 
Refrigerate any leftovers and use within a week.

Roasted Red Peppers

Ingredients:
4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil


Directions:
Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.