Last week I was listening to a radio station where they were talking about food combos that sound weird, but taste good together. Somebody called in and said that they like vanilla ice cream and hot sauce together…interesting…
So I started thinking of combos that I like together or might like to try. Immediately I thought of one of my favorites- pickles and peanut butter. Totally a combo that seems so wrong, yet works so well (dare you to try it). If anyone has any other unique combos they like, please let me know! I’m willing to try!
Now this dip does not feature pickles and peanut butter, but it does combine broccoli, lime, and peanut butter. What can I say, peanut butter makes the world go round. And so does almond butter. Oh, I could survive on those two alone… Anyways, this dip is packed with broccoli, making it filling and good to eat. Dare you to try!
Peanut Lime Dip
1 head of broccoli
3 tbsp coconut aminos (or soy sauce)
3 tbsp peanut butter (or almond butter)
2 tbsp minced ginger
1 tbsp apple cider vinegar
1/2 tsp salt
Juice from 1 lime
Chop the broccoli into florets and place in boiling water for 5 minutes or until tender. Afterward, drain and place into a food processor. Add the rest of the ingredients and blend until smooth. Transfer to a serving bowl and place into the fridge until cool (it tastes the best as a chilled dip!). Serve!
This weekend we had our first snow storm of the season. Of course it couldn’t happen during the week for a snow day from school… but hey, that’s life.
Actually, it was pretty nice to be stuck inside. My brother and sister were visiting at the time, so we all got to bum around together, watch Westworld, and eat a bunch of food. And with the leftover roasted sweet potatoes, I was able to make some chocolate chip sweet potato bread today!
Sweet Potato Bread (Paleo)
1 1/2 cups cooked and mashed sweet potato
2 teaspoons vanilla
3 tbsp honey
1/2 cup coconut flour
1/2 tablespoon cinnamon
1 1/2 teaspoons baking powder
1 tsp salt
pinch of stevia
1/4 cup chocolate chips
Preheat the oven to 375°F and grease a bread pan with coconut oil. Combine all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips and then spread batter into the bread pan. Bake in the oven for 45 minutes. Let cool before slicing. In my opinion, this bread tastes best the second day!
I hope you all had a wonderful Thanksgiving this year! It felt so nice to have some time off and see my family:
Sister-brother bonding time
Since my family eats at home for Thanksgiving, we have LOTS of leftovers each year. My favorite food to eat? Sweet potatoes! And with so much leftover sweet potatoes, I enjoy making this each year!
Sweet Potato Cheese Dip
1 and 1/2 cups of roasted and puréed sweet potatoes
1 and 1/2 cups water
1 cup shredded cheddar cheese
2 tbsp ghee
1/2 tbsp brown mustard
1/2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Combine all ingredients in a food processor and blend until smooth. Transfer to a pot and cook over medium-low heat until hot all through. Serve.
I cannot believe that my last post was almost a month ago! Honestly, I’ve been too busy to keep up with life outside of student teaching. Come mid-December, I promise to make it up to you. Surprisingly, I had a little time this weekend, so I was able to work on this post! It’s kinda Halloween-ish, right? Well, it’s a green and black treat if that makes a difference…until next time!
Green Zebra Cakes:
1 ripe banana
1/4 cup coconut butter
1/2 tbsp vanilla extract
1/2 tsp salt
1/2 tbsp coconut oil, melted
2 tsp cacao powder
2 tsp honey or maple syrup
Combine all base ingredients in a food processor and blend until smooth. Spoon into silicone cupcake liners and place in the fridge for 1 hour. Afterwards, pop the cakes out of the cupcake liners and place on a plate.
In a small bowl, whisk together the chocolate drip ingredients. Drizzle over cakes. Upon contact with the cold cakes, the drizzle should harden up. Place in the fridge until ready to serve.