This is actually a copycat recipe.
I had hummus from this company and it was SO delicious.
And the flavor was really easy to replicate.
For less moolah.
There's nothing wrong with being a little thrifty now and then.
Coconut Curry Hummus
Makes ~ 2 cups
1 can chickpeas, drained and rinsed
1 clove garlic, minced
4 oz unsweetened canned coconut milk
2 Tbsp tahini
1/2 cup fresh cilantro leaves
4 tsp yellow curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp salt
Dash crushed red pepper
Combine all ingredients in a food processor until a smooth puree is formed. For a thinner consistency, add 2-3 Tbsp water.
*Note: due to the saturated nature of coconut milk, this hummus does "set up" a bit when refrigerated. No worries! Just stir prior to serving.
Serve with crudites or pita chips.
Nutrition Info per 1/4 cup: 89 calories, 5.5 g fat, 3 g protein, 7 g carbohydrates, 2.5 g fiber
I know what you're thinking.
Can I put really tequila into a salsa? And not cook off the alcohol?
Yes you can.
You would have to eat the entire 10 cups in one sitting to even get a buzz.
And the flavor? So worth the risk.
Tequila Lime Corn Salsa
Makes ~10 cups
16 oz frozen corn kernels
3 ears sweet corn, kernels cut from cobs
3 jalapenos, seeded and finely chopped
1 bunch cilantro, stemmed and chopped
8 green onions, chopped
3/4 tsp sea salt
1/2 tsp raw sugar
Juice of 4 large limes
1 oz (one shot) tequila (higher quality is better)
Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for 2 hours prior to serving.
Serve with tortilla chips or on top of your favorite tacos.
Nutrition Info per 1/2 cup: 53 calories, 0.5 g fat, 2 g protein, 10 g carbohydrates, 1.5 g fiber
1. It's Memorial Day weekend! I am traveling for the first time, on a plane, with my baby. Pray for me and my fellow passengers that her sunny personality shines through the entire flight. I've read from other mommy bloggers that this experience is one of the most nerve-racking. And it's also one that typically turns out fine. Yes, I am bringing a bag full of all the toys that have ever entertained her, and a few new ones that are sure to amuse her. No, I will not be bringing treats for the other passengers in case she fusses.
2. On our trip we will be going to visit our friends in Phoenix. It's our group of long time hommies and their sweet babes and it shall surely be a GRAND time. One of my dear friends owns this shop with her twin sister. If you are in the area, and in need of such things, you MUST check them out. Their business continues to win award after award and I am so proud of them!
3. My sister just brought me some vanilla beans back from Madagascar. And with them I will be making this (in addition to many other things).
4. It's sunscreen season! I am a sunscreen addict. Ask my hubby. The one thing I never leave the house without? Sunscreen. This is my fave. Not chalky, not greasy, doesn't make my face freak out. Prevent wrinkles, y'all! Oh yes- and melanoma.
5. I just ordered some of these for some friends. They turned out so cute- great hostess gift idea for summer!
6. Grilling this weekend? Better give this a whirl! Sounds lovely, doesn't it?
7. I LOVE this idea for an easy grilled appetizer. I never met a Brie that I didn't like.
8. If you haven't tried these yet, there is no time like the present.
Have a GREAT weekend! Be safe! Remember- 80/20!
Fact: Seasoning your vegetables often makes them tastier.
Fact: Most seasoning blends contain salt as their first ingredient.
Fact: Most of us should watch our sodium intake.
Fact: You can make your own seasoning blend with minimal (or no) salt.
Now, just in time for grilled vegetable season...........
Homemade Low Sodium Vegetable Seasoning
Makes ~ 3 1/2 Tbsp
1 Tbsp dried minced onion
2 tsp garlic powder
1 tsp dry mustard
1/2 tsp brown sugar
1/2 tsp celery seed
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp ground black pepper
1/4 tsp crushed red pepper
1/4 tsp sea salt (optional)
Combine all ingredients in a mortar and use a pestle to crush and combine thoroughly.
Sprinkle on vegetables sprayed lightly with olive oil prior to cooking (grilling, roasting, etc.).
Sodium per 1/4 tsp: 15 mg
Confession: I love fried ice cream.
Have you ever had it?
Typically served at Mexican restaurants, fried ice cream is a scoop of vanilla (or sometimes cinnamon) ice cream that is battered and deep fried and served sprinkled with cinnamon and sugar or drizzled with chocolate or caramel. Yes, the ice cream stays frozen.
This is like that. But it's not. And you are healthier for it. And it's gluten-free for my GF friends.
Crunchy outside, creamy frozen center, and a dash of cinnamon. Amazing.
Not-Fried Ice Cream
Serves 16
1/2 gallon vanilla frozen yogurt
4 cups cornflakes, crushed (put them in a Ziploc bag and roll them with a rolling pin)
2 tsp ground cinnamon
Mix together crushed cornflakes and cinnamon. Place them in a bowl.
Line a cookie sheet or plate (that will fit into your freezer) with parchment paper.
Use an ice cream scoop to scoop 1/2 cup of frozen yogurt into a ball (think like at Baskin Robbins). Roll each ball in the cornflake and cinnamon mixture. Place each ball onto the cookie sheet. Repeat with remaining frozen yogurt until you have 16 covered scoops.
Place plate or cookie sheet into the freezer to re-freeze for 1 hour prior to serving. * Note: you may need to do several batches on smaller plates to keep the scoops frozen- it depends on your speed of scooping and rolling.
Serve drizzled with caramel or chocolate syrup, if desired.
This is the recipe for those who do not like to eat fish.
This is the recipe for those who do not like to touch fish.
Fortunately, this is also the recipe that those of you who LOVE fish will enjoy as well.
One dish, minimal fishy contact, delicious result.
Easy Marinara-Poached Halibut
Serves 4
2 tsp olive oil
3 cloves garlic, finely minced
1/2 tsp fennel seed
16 oz canned marinara sauce (I like Hunt's Basil Garlic Oregano in 8 oz cans- lower sodium- no added sugar)
1/2 cup water
1 lb fresh halibut, skinned
1/4 cup fresh chopped basil
Salt and fresh ground black pepper
In a large saucepan, heat olive oil over medium-high heat. Add minced garlic and fennel seed. Saute until fragrant, ~ 3 minutes. Add in marinara sauce and water and bring to a simmer. Sprinkle halibut with salt and pepper. Reduce heat to medium-low, stir in basil, then gently place halibut filets into the sauce. Scoop sauce over the top to cover.
Cover saucepan and cook until fish is opaque and easily flakes, ~ 10-15 minutes.
Serve 4 oz of fish covered with marinara.
Nutrition Info per 1 serving: 213 calories, 7 g fat, 26 g protein, 10 g carbohydrates, 1 g fiber,
Still trying to kick that soda habit? Try making your own. You will use less sweetener, and none of the other bad-for-you-stuff.
This combo feels like a cocktail- sans the booze. Hooray for nursing women everywhere!
HOWEVER the ginger simple syrup is going to be the perfect complement to a new cocktail..... stay tuned.
Ginger, Basil, Lime Soda Water
GINGER SIMPLE SYRUP (makes enough for 8 sodas)
2 cups water
1 cup raw sugar
6" fresh ginger, peeled and sliced
SODA (ingredients are per each soda)
2 fresh basil leaves
1/4 fresh lime
~12 oz club soda
For simple syrup: Whisk sugar into water in a saucepan. Bring mixture to a boil, then cover and reduce heat to a simmer for 15 minutes. Remove from heat and allow to set, covered for 30 minutes. Strain out the ginger and cool in refrigerator until ready to use.
For soda: In the bottom of a cocktail shaker, muddle basil leaves. Squeeze lime juice into the shaker, then add in the wedge. Add 4 Tbsp ginger simple syrup. Shake well.
Fill a 12 oz glass 1/3 full with ice cubes, then add in (strained) contents of the cocktail shaker. Fill remaining glass with club soda. Stir and serve, garnished with fresh basil and a lime wedge if desired.
Nutrition Info per 1 soda: 90 calories, 22 g carbohydrates
