Homemade Fajita Seasoning with no funny additives. I have a new recipe for you guys! This time it’s DIY fajita seasoning. Why homemade fajita seasoning you ask?
Most store bought fajita seasoning contains far too much sodium and other unwanted additives. For a long time, I didn’t even think to look at the labels on my seasoning.
When I did I was surprised! Not only is this fajita seasoning recipe cheaper to make, it contains no additives!
I already had this recipe in my homemade re-fried beans post, but I wanted to share it in it’s own post so you can find it easier. This is also a recipe for a much bigger amount. It makes about 1/2 cup seasoning.
This fajita seasoning recipe can be added to so many things. Rice and beans, popcorn and vegetables are a few that come to mind. I hope you enjoy this recipe as much as we do.
You need to try this Dairy Free Spinach Pesto! Who doesn’t like pesto? I actually prefer it over a tomato sauce any day. We have basil growing in our backyard, so I thought I would use some of it to create a pesto sauce.
I could seriously sit there and smell it all day! Seriously, if you don’t have basil growing in your house or yard, you need to get some.
Basil grows like a weed! You can save so much money by growing your own herbs, and basil is no exception.
Plus, you can freeze them and have herbs all year round. This dairy free spinach pesto recipe makes more of a paste than a sauce, so if you want to turn it into a sauce, you need to add a bit more oil and/or some water.
I love using this recipe for making pizza. It’s great with a cherry tomatoes as well. If you are not familiar with nutritional yeast, it comes in flake form and gives a nutty and cheesy taste.
It is often used in place of cheese. Nutritional yeast is a great source of protein, fiber and B vitamins.
You can find it at most health stores. I used almonds when making this pesto, since pine nuts are so expensive. Almonds make a great substitute.
You can also make this healthy pesto recipe with kale if you like. Works just as well.
Throw everything in the food processor and mix until combined. Since my food processor’s lid broke and I am waiting for a new one to arrive, I had to use my Vitamix for this. I can tell you it was a bit harder in the Vitamix than the food processor.
This recipe made about 1 1/2 cups and should last a couple weeks in the fridge. You can also freeze it for longer storage. Enjoy!