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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Roasted Red Pepper Hummus with Paleo Naan

Roasted Red Pepper Hummus with Paleo Naan

I’m a HUGE fan of roasted red peppers, especially during the summer because they’re a great addition to almost any dish and they pack loads of sweet flavors—and don’t get me started on how good this Naan made with coconut milk is. Naan sandwiches may have to be next ;)

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I do want to emphasize that having fresh Roasted Red Bell Peppers makes all the difference in flavor when compared to the canned ones. If you don’t want to roast the peppers yourself, especially if you are in a pinch, then visit your local Whole Foods, Central Market or any grocery store that has a fresh olive bar with Roasted Red Peppers. However, if you don’t mind roasting them yourself, here is a great tutorial on how you can roast peppers yourself!


Roasted Red Pepper Hummus with Paleo Naan

Ingredients:

Hummus:

  • 1/3 cup tahini paste

  • 4 cloves garlic, peeled

  • juice of one lemon

  • 1 19 oz can chickpeas or garbanzo beans, drained—set aside a few for garnish

  • 5 large *fresh* roasted red peppers, set one aside and dice it for garnish/stir into the hummus

  • 1/3 cup olive oil

  • 1/2 tsp fine sea salt

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

Paleo Naan: Adapted from My Heart Beets

  • 1 cup almond flour

  • 1 cup tapioca flour/starch

  • 2 cups coconut milk, full fat

  • 1 tsp salt

  • 1/2 cup ghee, for skillet

Directions:

Hummus:

  1. Add the tahini, garlic, and lemon to a food processor. Pulse until smooth and well combined. Add the drained chickpeas, roasted red peppers. Pulse again until smooth and well combined. Leave the food processor on low, while you slowly (VERY SLOWLY) pour the olive oil. Once well combined, add the remaining spices and pulse on low until just combined.

  2. Transfer the hummus to a serving bowl and garnish with fresh roasted red peppers, chickpeas, and olive oil. Serve and enjoy!

*Can stay refrigerated for up to one week in an air-tight container.

Naan:

*tip: The naan can be cooked on a non-stick skillet BUT a griddle is far more efficient.

  1. Heat a non-stick griddle over medium-high heat. Brush the pan with a decent amount of ghee until well coated.

  2. In a large mixing bowl, combine all of the ingredients (expect the ghee). Stir with a rubber spatula until smooth and well combined.

  3. Spoon 1/4 cup batter onto the pre-heated griddle. Cook until the top is bursting with air bubble and the bottom has golden/blackened spots— about 4 minutes on each side. Repeat with remaining batter. *be sure to re-coast the griddle with ghee as you go.

  4. Transfer to a wire rack or serve immediately.

*These are best when served fresh.

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