Mango Avocado Salsa

Mexican food was a staple of my diet all growing up. Mangos, unfortunately, were not. So now I find any excuse I can to sneak mangos into my meals (or salsa) because they’re rather delicious.

mango avocado salsa

If you shop at Costco, you’ve probably seen the mango salsa they sell there. It’s pretty good, but nothing ever quite compares to making it fresh. Especially when you can find good mangos for a good price! One of the keys to making good mango salsa is starting with good mangos. How do you choose a good mango? Find one with as little green as possible! The more red, the more delicious! It should be mostly red, with some yellow (and probably a little green, cuz let’s face it – you’re probably not going to find a perfect one unless you go to the tropics) and it should be somewhat firm but not hard.

So once you’ve got your mangos, you might be wondering what exactly to do with them. They can be a bit tricky, with their big, weird-shaped seed in the middle, and the skin that needs peeled off, but once peeled the mangos are super slippery. Well, let me share what I’ve found to be the easiest, fastest way to cut up a mango:

time saverStart by slicing down one side of the seed, starting at the top towards the middle, and curving outward around the seed, down to the bottom.

how to cut a mango 1

Repeat on the other side, so you end up with two slightly curved pieces that you cut off, and the seed (with some usable fruit still).

how to cut a mango 2

Cut a cross-hatch pattern into the fruit, cutting dow to the skin but not through.

how to cut a mango 3

Then flip it inside out, pushing the fruit up and out of the skin. Some pieces will probably just fall out, and the rest you can just run the paring knife as close to the skin as possible.

how to cut a mango 4

Repeat these steps on the other two sides of the seed (there is much less fruit here, but still enough to be worthwhile).

how to cut a mango 5

And now you’ve got lots of delicious mango bits!

mango salsa recipe

Now it’s salsa time! Chop up the green onion, crush the garlic, seed and chop the tomato and pepper, and cut up the avocado.

To seed the tomato, just cut it in quarters lengthwise, and then run a knife from one end to the other, just under the seeds, and they should fall right off.

mango salsa recipe deseed tomato

To cut up the avocado, basically follow the same method as cutting the mango, but just slice it in half instead of cutting around the seed. Or look at this post for some pictures and tips.

Stir everything up, let it sit for at least 15 minutes so the flavors can mix a bit, and enjoy!

mango salsa

(I know, it doesn’t have any avocado yet here… but it’s still delicious and beautifully colorful!)

Just eat it on chips, or put it on tacos, burritos, quesadillas, nachos….

mango avocado salsa burritos

We made chicken burritos with leftover rotisserie chicken, some refried bean, and the mango avocado salsa, and it was super yummy! So simple, and a great use for any leftover chicken!

mango avocado salsa chicken burrito

Mango Avocado Salsa

2 large ripe mangos
1 roma (or other small-medium) tomato
1 large avocado
1 red pepper
2 green onions
2 garlic cloves

1. Peel and chop the mangos (see tips above). Seed and chop the tomato and pepper. Cut up the avocado. Slice the green onions. Mince or crush the garlic. Mix all ingredients in a bowl.

2. Let sit for about 15 minutes (or longer if you want) for the flavors to mix. Stir and serve!

Makes about 2-3 cups salsa.

change it upAdd a jalapeno or other chili pepper for a spicier salsa. Or add some chopped cilantro! (I just didn’t because my husband doesn’t like it!)

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Maple Balsamic Salmon with Lemon Butternut Squash Orzo

This might make me a total nerd, but I love getting good deals! My husband makes fun of me because I (quite) frequently tell him about the great deals I get at the grocery store. I think part of it is justifying the things I buy, even though he’s far less concerned about it than I am. I just feel like if we’re eating something that’s normally pretty expensive, I have to explain that I got it for super cheap!

Like this beautiful salmon filet that was plenty of meat for a meal for our family – and cost less than $2!

maple balsamic salmon

Seriously, how could I not buy it?? I didn’t have a choice!

Plus, then I got to try out this fabulous recipe my sister told me about. It’s adapted from this recipe she found on the Mayo Clinic DASH Diet. (There are actually tons of great, healthy recipes on there! Go check it out!)

save moneyHow did I get salmon for that cheap you ask? Look for the “manager’s special” stickers on meat – that means it’s super marked down because the sell by date is only a day or two away. I buy most of my meat that way! If you’re not going to use it right away, just freeze it!

Back to this recipe – not only is it good for you, it’s also super easy! I’m still a little intimidated by fish; we never ate it growing up, so I don’t have a lot of experience with it. But this recipe is seriously fool proof.

creamy lemon butternut orzo maple balsamic salmon and asparagus

Just mix the maple syrup, balsamic vinegar, and crushed garlic in a small pan on the stove. Heat it until it just starts to boil, stirring frequently. Then use about half of it to glaze the salmon, and pop it in the oven! Be sure to put the salmon on foil – the glaze gets really sticky and you do not want to clean it off the pan!

maple and balsamic vinegar glazed salmon

After 10 minutes, spoon most of the rest of the glaze on top of the salmon, and put it back in the oven. After another 10 minutes, check to see if it’s done. It should be nice and flaky. If it’s not, spoon whatever’s left of the glaze on top, and cook it for a few more minutes.

While the salmon is cooking, you can make the orzo.

creamy lemon butternut squash orzo

Start by cutting up the squash. You’ll want about 1 cup of squash cut into small chunks. Put it in a small pot with enough water to cover, and cook on the stove until tender – about 10 minutes.

Just a side note on the squash – I used slightly less than half of the squash pictured above for this recipe. I used the rest to make some baby food! Also, when buying a butternut squash, find one with a nice long neck. That’s where most of the usable “meat” is.

butternut squash

Cook the orzo according to the package directions, then add the cooked butternut squash.

For the sauce, squeeze the juice of one lemon into a bowl. Crush in 1-2 cloves of garlic. Mix in 2 egg yolks.

creamy lemon butter sauce

Melt 1 stick (1/2 cup) of butter. Make sure it’s quite hot – this is what cooks the egg. Slowly, using a whisk, mix the hot butter into the lemon and egg mixture. Be patient, and keep whisking the whole time. This keeps the yolks from scrambling, and makes a smooth, creamy sauce. Pour on the orzo and squash, stir it up so the sauce evenly coats everything, and serve with the salmon!

creamy lemon orzo with butternut squash

We also had lemon butter asparagus: Just melt a little butter in a large frying pan, toss in the asparagus, and squeeze in a little lemon juice. Saute until tender-crisp.

lemon butter asparagus

its good for you So many healthy things in this meal! First of all, everything is all-natural except the orzo, which you could certainly buy an all-natural pasta. I even used real maple syrup! There is no salt. None. (Unless you use salted butter, which would add a small amount) But still tons of flavor. Salmon is full of vitamins and Omega-3s. Butternut squash has tons of fiber, vitamin C, and loads of other vitamins. And asparagus give you more fiber, vitamins, antioxidants, and lots of other goodness.

There is a fair amount of butter… but when split between all the servings, it’s not that much per serving. Plus, some natural fats will help your body process and use all those vitamins!

maple balsamic salmon lemon butternut squash orzo and asapragus

 

Maple Balsamic Salmon

~1 lb salmon filet
1/4 c pure maple syrup
1/4 c balsamic vinegar
1-2 cloves garlic

1. Preheat oven to 375. Combine syrup, vinegar, and crushed garlic in a small sauce pan on the stove. Bring just to a boil, stirring frequently. Once it boils, remove from heat.

2. Place the salmon on a foil-lined baking sheet, and use a spoon or a basting brush to glaze the salmon. Use about 1/2 of the glaze, saving the rest.  Put it in the oven, and cook for 10 minutes.

3. Pull the salmon out of the oven, and brush/spoon most of the rest of the glaze on top. Put it back in the oven for 10 more minutes.

4. Check if the salmon is done – it should be nice and flaky. If it is, it’s ready to serve! If not, use any glaze that is left, and put it back in the oven for a few more minutes.

Makes 4 servings

Serve with Creamy Lemon Orzo with Butternut Squash and pan-roasted asparagus.

Creamy Lemon Orzo with Butternut Squash

1 c uncooked orzo
1/2 – 1 c butternut squash cut into small chunks
1 lemon
2 egg yolks
1-2 cloves garlic
1/2 c (1 stick) butter

1. Chop the squash into small chunks, and place in a small sauce pan with enough water to cover. Cook over medium heat until squash is tender, about 10 minutes.

2. Prepare orzo according to package directions. Drain and mix with cooked squash.

3. While those are cooking, prepare the sauce. Squeeze the juice from the lemon into a bowl (make sure to discard any seeds!). Crush in the garlic and whisk in the egg yolks.

4. Melt the butter, making sure it is quite hot. Slowly pour the butter into the lemon-egg mixture, whisking constantly. This will cook the egg but keep it from scrambling. Pour over the hot orzo and squash, mix to coat, and serve.

Makes 6 servings

 

Homemade Potato Chips – a first attempt

Potato chips – another perfect example of food that is so bad for you, and yet we eat mass quantities of it. According to several different sources, Americans eat 1.2 billion (with a B) pounds of potato chips every year! And I’ll admit that I totally understand why – they’re a pretty tasty, convenient snack, and available everywhere you turn. And let’s face it, there’s something about the combination of potatoes and salt that’s kind of hard to resist (remember my confession about my love of french fries?)

So I decided to attempt a healthier, homemade version of this oh-so-addictive snack. I started really simple – just salt and pepper flavored. I’m working on some other flavors, but first I want to figure out how to make them perfectly crispy without burning. These ones turned out ok – most were perfect, but some were burnt, and some were still a little mushy.

homemade potato chips 2

The weird thing is, it didn’t seem to necessarily go with the how thick/thin they were. Some of the mushy ones were some of the thinnest-sliced ones! So if any of you are chip-making pros, I’d love some tips!

I started off by slicing some potatoes as thinly as I could.

homemade potato chips 1

This might be easier using a food processor with the thin-slice blade. But alas, I don’t have one… some day (soon, hopefully!) So if you’re cutting them by hand, just go a little slower and slice as thinly as you can.

Then I tossed the potato slices with just a little olive oil, and fresh ground salt and pepper. I laid them out on a foil-lined baking sheet in a single layer so they wouldn’t stick and they could get nice and crispy.

homemade potato chips 3

Then I put them in the oven at 425 for about 25 minutes, turning over about half way through. Then I sorted the chips to find the ones that still needed to cook a little longer (about 1/4 of them) and popped those back in the oven for another 5-10 minutes. You can tell they’re done when the edges start curling, they start to get a little golden (not too golden – they’ll taste burnt!) and the surface looks bubbly and translucent.

homemade baked potato chips

Deliciously crispy crunchy goodness!

While these still aren’t the healthiest snack, they’re a lot better than most (all?) of the chips you’d buy at the store!

1. They’re baked, and with very little oil.
2. They still have the skins, which is where most of the vitamins and nutrients are.
3. They have way less salt!
4. They’re all natural – no preservatives or other nastiness.

Oh, and they’re way cheaper. You can get 10 pounds of potatoes for about the same price as a bag of chips.

Now I just have to figure out how to get ALL of them perfectly crispy, and come up with some other delicious flavors!

Mexican Rice

I love Mexican food. It’s totally comfort food for me. Few foods make me happier than super cheesy enchiladas or some shredded beef tacos or tamales. Oh, tamales.

Maybe it’s because of growing up in Southern California, but I don’t think I’ve ever gone more than a week without eating Mexican food except for the few months I lived in Europe. And even then, when  my mom sent me a package she included some tortillas and enchilada sauce!

That being said, I’m no expert at making authentic Mexican food (though I would love to be!) But I have come up with a few good recipes over the years, and am constantly searching for and working on more.

healthy taco salad with Mexican rice from scratch

This Mexican rice is pretty simple, and making it from scratch is a lot healthier than making packaged ones (they have soooo much sodium! and all sorts of preservatives and such). You basically just toss all the ingredients in a pot, put the lid on, and let it cook!

Mexican rice recipe

That’s fresh chopped cilantro on top of the bubbling rice. I love cooking with fresh herbs! Almost all of the ingredients for this recipe are fresh, and it makes the rice very flavorful.

Mexican rice from scratch

When it looks about like this, it’s done. Stir it up with a wooden spoon – the tomato sauce tends to be thicker on the top. If there’s still liquid, just cover it back up and cook for a few more minutes.

Mexican rice

It will be a little saucier than plain rice, but there shouldn’t be any standing liquid. It should look like this when it’s ready to serve.

Mexican Rice 

2 cups white rice
1 15 oz can tomato sauce
2 cups water
2 cloves garlic, minced or crushed
1 small onion, chopped
1/2 cup frozen peas and carrots
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 Tbsp chopped cilantro (optional)

Place all ingredients in a medium saucepan over medium-high heat on the stove. Once it reaches boiling, cover and reduce heat to simmer. Simmer about 20 minutes, or until liquid is absorbed and rice is tender. Stir and serve!

Makes 6-8 servings (about 4 cups cooked rice)

change it upSqueeze in some lime juice for a little more flavor, or if you like things a bit spicier, add 1/2 a chopped jalapeño or sprinkle in some cayenne pepper.

easy Mexican rice recipe

It’s great on taco salads, in burritos, or just as a side dish.

Mixed Roasted Potatoes

Yesterday I posted the recipe for the pork chops I served for Easter with these tasty (and colorful!) potatoes. So today I figured I should post the recipe for the potatoes.

mixed roasted savory potatoes

I love the way these different potatoes look all mixed together. And I love even more the way they taste! The sweetness of the sweet potatoes is nicely balanced by the earthy flavor of the other two, and roasting them with herbs and spices just makes for a wonderfully savory side dish.

its good for youSweet potatoes have lots of fiber and are just packed with vitamins! And since the other potatoes still have their skins, they have lots of fiber and vitamins too! (B vitamins, vitamin C, and Iron to name a few)

mixed roasted potatoes recipe

I used Russets, red potatoes, and sweet potatoes. Yellow, white, or purple would work as well – but Russets, sweet potatoes, and red potatoes are often the most easily available and least expensive. And you’ll definitely want some sweet potatoes in there for their flavor.

Scrub the potatoes and cut off any bad parts. Peel the sweet potato. Then chop them up into bite-size chunks. They don’t have to be perfect, just roughly similar sized pieces.

mixed roasted potatoes

Once they’re all chopped, toss them with a little olive oil, salt, pepper, and fresh rosemary (dried works too, it’s just not as strong of a flavor). Pour them onto a foil-lined baking sheet, and roast in the oven for about 20 minutes, mixing half way through so they get more evenly crispy. If you like them extra crispy on the outside, cook them a little longer.

I’m super bummed I didn’t get a picture of the potatoes with the pork chops! It all looked so scrumptious and colorful! Oh well… I’ll just have to make this meal again!

Mixed Roasted Potatoes

3 medium Russet potatoes
3 medium red potatoes
1 large sweet potato
1-2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1-2 Tbsp chopped fresh rosemary (or 1-2 tsp dried)

1. Preheat oven to 425. Scrub the potatoes and cut off any bad parts. Peel the sweet potato. Chop the potatoes into bite-size cubes.

2. In a large bowl, toss the potatoes with the olive oil, salt, pepper, and rosemary. There should be just enough oil to lightly coat the potatoes and make the seasonings stick.

3. Pour the potatoes onto a foil-lined baking sheet and spread out in a single layer. Place on an upper-middle rack and cook for about 20 minutes, stirring the potatoes around half way through. For crispier potatoes, cook an extra five to ten minutes.

Serves 6-8

These would also be an excellent side with grilled chicken and some roasted or grilled veggies! Or even some grilled fish.

Savory Orange Pork Chops

I hope everyone had a beautiful Easter weekend! In spite of having a cold, we still had a lovely weekend spending time with family, watching my two-year-old run around looking for eggs, enjoying some spring sunshine, remembering our Savior, and eating some delicious food (and probably too much candy!).

I know entrees like a big spiral ham are more traditional Easter fare, but I don’t love ham (much to my husband’s disappointment) and there were only a few of us for Easter dinner, so we opted for something a little smaller: pork chops!

savory orange glazed pork chops

These pork chops have a lot of flavor, and the juice from the orange helps keep the meet tender and moist. But the best part? They’re super fast and easy to make!

I really like the thin-cut pork chops because they cook so quickly. And I also don’t particularly like eating thick chunks of meat. So I used the thin-cut chops, but thicker chops would work too. They would just take a bit longer to cook.

orange rosemary pork chops

And that’s all you need for the marinade/glaze! An orange, rosemary, salt, and pepper. So simple! Fresh, fast, and delicious. Just put the pork chops in a dish (I used an 8×8 casserole pan – anything similar size would work), then squeeze the juice from the orange onto the chops. Sprinkle the salt, pepper, and rosemary on top, and let it sit for 15-30 minutes.

savory orange pork chops

When you’re ready to cook the meat, just heat the olive oil in a large pan, and toss in the meat (including any juice). Turn the chops over occasionally to make sure they cook evenly. They’re ready to serve when they’re just starting to turn golden.

We served them with mixed roasted savory potatoes, a salad, and (of course, it’s Easter!) deviled eggs. I’m really wishing I’d gotten a picture of the pork chops plated with the potatoes. They looked so lovely and delicious! Alas, I was too busy wanting to eat to remember to photograph!

 

Savory Orange Pork Chops

4 thin-cut pork chops
1 orange
1 tsp crushed rosemary (or 2 tsp fresh rosemary)
1/2 tsp salt
1/2 tsp pepper
olive oil

1. Place the pork chops in small dish (such as an 8×8 casserole pan). Squeeze the orange juice over the pork chops. Sprinkle the rosemary, salt, and pepper on top. Let sit for 15-30 minutes.

2. Heat a little olive oil (about 1 Tbsp) in a large frying pan on the stove. Place the pork chops in the pan, and pour any remaining juice in as well. Cook pork chops, turning occasionally, until they are beginning to brown.

 

 

Oven baked Cajun fries

I love french fries. It’s kind of a problem. Like, if there are french fries, I will just keep eating them until there aren’t any more. Sometimes I don’t even realize I’m still eating them. My husband makes fun of me for it. I guess the good news is we basically never eat fast food, so we rarely eat french fries.

But I do sometimes make french fries! And these are infinitely better for me than the things that may or may not actually be potatoes, soaked in grease and coated in salt. For starters, I never fry my “fries.” I always make them in the oven. I also, obviously, use real potatoes. And I don’t use much salt because I use other seasonings as well. And you know what? I like them better than the fast food fries! (Except maybe the Cajun fries from Five Guys. They’re pretty amazing.)

So here’s my take on Cajun Fries:

oven baked cajun french fries

I made my own Cajun seasoning rather than using one you can buy at the store on the spice aisle because those tend to be mostly salt. This one does have salt in it, but is also full of other spices to give the fries lots of flavor! This seasoning mix would also be really good for grilled chicken, corn on the cob, or other veggies.

homemade Cajun seasoning

Cajun Seasoning Mix

1/2 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed bay leaves
1/4 tsp ground pepper
1/8 tsp cayenne pepper (more if you like it hotter)

Mix all spices together, and use on french fries, chicken, vegetables, etc. or store in an airtight container until ready to use.

This spice mix makes enough for about five medium potatoes if you’re making Cajun fries. You can easily double, triple, or quadruple the recipe if you’re making more fries, chicken, etc. or just to store for another day.

Now on to making the french fries!

First you’ll want to scrub the potatoes and cut off any bad parts. Then you can chop them into long thin strips, or use my time saver tip:

time saverCut the end off the potato so it’s flat and can stand up. Then use an apple slicer/corer to chop the potato.

trick tip fast homemade french fries

You’ll want to cut the center “core” piece smaller – I usually cut in in fourths.

homemade french fries tip

Ta-da! Lots of french fries cut in a matter of moments!

Now just toss them in a bowl with some olive oil, then add the Cajun seasoning and mix to coat.

homemade oven french fries

Cover a cookie sheet with foil – this makes clean up so much easier, and also helps the fries not to stick. Then lay out the fries in a single layer on the cookie sheet. Pop them in the oven and bake until as soft or crisp as you like! (I usually do about 15 minutes. 20 minutes should make them pretty crispy. Or just move them to the top rack.)

homemade oven baked cajun french fries

You’ll probably want to turn them over/mix them around about half way through just so they don’t stick or get too crispy on just one side. The easiest way to do this – since the foil cools almost instantly, pull them out of the oven, lift the edges of the foil, and just shake them around. Then use a fork to spread them back out, and stick them back in the oven.

Enjoy! (They’re extra delicious with a little bleu cheese dressing)

Oven-baked Cajun Fries

5 medium potatoes
1 Tbsp olive oil
Cajun seasoning (see recipe above)

1. Preheat oven to 450. Wash and trim the potatoes, removing any bad parts. Cut into long thin strips (see tip above).

2. In a large bowl, toss potatoes with olive oil until evenly coated. Sprinkle in the Cajun seasoning and mix well.

3. Spread the fries in a single layer on a foil-lined cookie sheet. Bake for 15 minutes, turning fries over about half way through. For crispier fries, cook on top rack or for a longer time.

Why buying baby food is a waste of money

If you’re a mom of little ones, you know that when baby starts on solids it can eat up or increase your food budget rather dramatically. The good news? It doesn’t have to! Making baby food is super easy and so much cheaper than buying those little jars of mush.

My second baby started on solids a couple months ago, and I was starting to get lazy and think “Maybe I should just buy some baby food.” But then I decided to take it as a challenge and figure out if it really was financially worth it to keep making all his baby food like I had done with our first baby.

The answer was a resounding YES.

homemade vs store bought baby food costs

So that’s a fairly significant savings. Make it yourself and spend about $0.12 per serving, or buy it at the store and pay $0.66 per serving. That’s more than 5 times the cost!

Note: this is based on the price I typically pay for carrots at my local grocery stores, and the price I found on Amazon for Gerber 1st foods (which came out to $1.32 per 2-pack). If you want to buy organic or all natural baby food, it’s even more expensive.

And just so you don’t think carrots are the only baby food worth making yourself, let’s look at a few others that I’ve run the numbers for.

I can buy a big bunch of bananas at Costco for $1.59  (or for about $0.60/lb at the grocery store). The bunches from Costco usually have about 8 bananas, and I use 1/2 banana to make about the equivalent of one serving of store-bought baby food, about 16 servings per bunch. That means that each serving costs about $0.10, as opposed to the store-bought servings costing $0.66 each – more than 6 times as much! And all you need to do to make baby bananas is mash them up with a fork!

Sweet potatoes regularly go on sale at one of our local grocery stores for $0.88/lb. (0r I can pay full price at about $1.25/lb.).  I get about 12 oz. of baby food per pound, so about 5 servings of store-bought baby food. So if I got them at the sale price, that would be about $0.18 per serving, or at full price $0.25 per serving, compared to $0.66 for the store-bought stuff. Not quite as significant as the bananas (store-bought is about 3 times as expensive here), but still a huge savings!

save moneyAnd don’t get fooled by all the baby food maker contraptions out there. Sure, some of them might be convenient, but really all you need is a blender or food processor (or even just a fork for some foods!).

For carrots (and just about any vegetables or fruits – sweet potatoes, apples, squash, etc) I just peel, trim, and roughly chop them, throw them in a pot with enough water to cover them, and boil on the stove until they’re super soft. Then I just dump them in the blender with some of the cooking water (which has some of the nutrients that leech out when cooking), blend until smooth, and it’s done!

make your own baby food carrots

time saverMake a big batch, and freeze it! You can freeze most baby food you would make (though things like bananas and avocados don’t freeze well). The easiest way to freeze it is in ice trays. Each ice cube should be 1 oz, so then it’s already measured out for you! Once the food is frozen solid, dump the cubes out of the trays and into a freezer bag, and thaw as needed.

make your own baby food carrots 2

 

And just for some added helpful info: I bought this book when I was getting ready to start my first baby on solids, and I love it.

best homemade baby food on the planet

It breaks down what foods to introduce at what age, has lots of nutrition information, tips for dealing with different phases, and lots of great recipes (some that even I find delicious! But those are more of the toddler recipes, like for muffins and pancakes…). Some of the recipes are so simplistic that I find them almost funny (really, I think I could figure out to mix their mushed up bananas with their cereal…) but overall, it’s a great resource.

Green Hummus

Have any of you seen the Brian Regan bit about how cranberries are getting into everything? Well, first of all, it’s pretty funny, and second, I’m kinda feeling that way about spinach. But you know, I’m ok with spinach getting into everything. It’s so good for you, and it’s one of the few vegetables I can sneak into my two-year-old’s diet.

green spinach hummus

This recipe came from the week we took our son off dairy to see if that was the cause of some tummy troubles. And let me tell you, taking a kid off diary whose favorite food is cheese is quite a task! I had to get pretty creative, especially getting protein and calcium into him. Hence the green hummus.

  •     its good for you Chickpeas have lots of protein (and almost no saturated fat), and spinach has lots of calcium (and about           every other vitamin you can think of)!

And it was also really tasty, really healthy, really easy to make, and my little guy gobbled up his “green sauce” and asked for more!

One other thing that’s nice about this recipe – in addition to being very healthy and fresh, it’s also dairy-free, gluten-free, and soy-free, which I know is a big issue for a lot of people.

Oh, and did I mention that it’s super fast and easy to make? Well, it is! All you have to do is dump all the ingredients in a blender or food processor! I didn’t even measure the spinach – I just put the other ingredients in first, and then filled it with as much spinach as I could.

green spinach hummus recipe 1

green spinach hummus recipe

Just blend it all up, scraping down the sides occasionally. If it’s too thick/dry, add a tablespoon or two of water.

Green Hummus

Ingredients:
1 can chickpeas (garbanzo beans) (I used low-sodium)
2 Tbsp lime juice (about 1 lime)
2 Tbsp tahini or sesame seeds
1 Tbsp olive oil
1 tsp cumin
1-2 cups spinach leaves
salt and pepper to taste
water (if needed)

1. Place all ingredients in a food processor or blender. (I didn’t measure the spinach, I basically just filled the rest of the food processor with as much as would fit.)

2. Blend all ingredients until smooth, stopping and scraping down the sides as needed. If it seems too thick, add a little water for a smoother consistency.

3. Serve with pita chips, veggie chips, crackers, vegetables, etc.

green spinach hummus 2

change it upYou could also add roasted red peppers, sundried tomatoes, a clove of garlic, or fresh cilantro for a little variety.