I have mentioned this several times before, but my husband loves spicy food. He is the creator behind my Homemade Sriracha Sauce and my Homemade Salsa. I am not a fan of spicy food at all. This roasted jalapeno hummus recipe is all his creation and it really does have a kick! Very simple to make as well. Roasting the jalapenos adds a deeper level of flavor.
Most of you wanted more pumpkin, so here is another recipe. This one is savory and really good! It’s kind of a pumpkin version of hummus made with different ingredients.
This dip would be great with chips, crackers or veggies. Great for those holiday parties and a healthy alternative to traditional veggie dips. No added fats in here at all. 🙂 The flavors are very similar to those in my Smokey Roasted Chickpeas. It comes together in just minutes. If you enjoy savory pumpkin recipes, then you may also enjoy my Pumpkin Enchiladas.
Serve immediately or refrigerate for later. This should last a couple weeks in the fridge and can even be frozen. This recipe makes about 1 1/2 cups dip. Enjoy!
Recently, a vegan bakery opened up here in Dallas. Reverie Bakeshop is the name, and if you haven’t checked them out yet, you should. Lots of yummy treats. Anyway, they sell sandwiches as well.
One of them is a mashed chickpea and avocado panini. I haven’t tried it yet, but it sounded interesting and I thought I would experiment with my own version. You really can’t go wrong with avocados in my opinion. 🙂
This is super easy to make and very versatile too. It would be great spread on my Homemade Wheat Thins, on toast or even inside a lettuce wrap for a grain free option. Since everyone is worried about the mercury levels in tuna, this is a decent alternative.
We filmed a short video for this recipe. You can view it below. For more videos, you can subscribe to my You Tube Channel.
This makes about 4 servings. Should last a week in the fridge. Enjoy!
When switching to a whole food diet, condiments, dips and spreads are the hardest things to find clean. I usually make my own. So here is a roundup of every recipe I have so far.
Hope these recipes can help you transition away from store bought versions! Enjoy
Homemade Coconut Butter is amazing!If you have been following this blog for a while, you know that I LOVE coconut and coconut butter.
Funny thing is, I used to hate it. Now my body craves it. I guess it knows what is healthy. 🙂 I had an obsession with coconut butter ever since my first taste of Nutiva Organic Coconut Manna
That stuff is the bomb and it melts in your mouth. It can get quite pricey, so I thought I would make my own coconut butter. It’s super easy!
So easy that I feel kind of funny calling it a recipe. Kind of like my Homemade Peanut Butter. Coconut butter just takes a bit longer than peanut butter, so be patient.
Coconut butter can be used a spread or a dip. If you use it in baking it can add a richer flavor. Coconut butter is naturally gluten free, grain free and vegan.
If you use a blender , it takes about half the time, but you have to scrape down the sides more often and it is harder to manage. I liked making it in the food processor much better. I mixed it for a minute or two and walked away. Came back to mix some more a few minutes later. I just kept repeating those steps until I saw a creamy mixture. It took about 20 minutes for me. Super easy! I store mine in a small mason jar . I love mason jars. You can never have enough. I think it should keep for a couple of weeks. I keep mine on the counter top. You can store it in the fridge, but it will harden slightly. That’s it! Enjoy!
Blueberry Chia Jam is super easy to make! I first got the idea of doing a chia seed jam from my friend Miryam over at eatgood4life.com. Did I mention she is also selling an ebook? Check it out if you get the chance.
Her recipes are great! Anyway, she came up with this recipe and I knew I had to make it! I used blueberry instead of raspberry for mine.
On Saturday, we picked up our co-op basket. This week, there was an optional add-on for 12 pints of organic blueberries. So we took it! I already had used some of them to make my Grain Free Blueberry Tart. So with some of the remaining blueberries, I made this jam. Adapted from eatgood4life.com
This healthy chia jam should last at least a week in the fridge. You can also freeze it for longer. It makes about 2 cups worth. It also makes a great filling for my Blueberry Crumb Bars or my homemade Nutri-Grain Bars.
You can really use any fruit you like to make this. I have also used apples and peaches and both jams turned out great. The apple spice jam was great for Fall. You can also put it in overnight oats. Yum!
Once it’s set, use it as a topping for yogurt, on toast or even on waffles instead of syrup. My two year old absolutely loved it. Then again she does love anything chia seed related. She tears up my chia seed pudding . Enjoy!