Peanut Lime Dip

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

Ingredients:

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

Directions:

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!

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Sweet Potato Cheese Dip

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

Ingredients:

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

Directions:

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.

 

 

Cookie Dough Protein Bowl (Grain-Free)

Confession: When a was little, I used to sneak large globs of cookie dough from the giant tub of Pillsbury in the fridge. I laughed at the threat of getting an upset stomach. Oh, to be young and so carefree…

As evidenced by today’s post, however, my childhood desires have not entirely been suppressed with age. As much as I love my Paleo Chocolate Chip Cookie Dough Dip, I do not always have sweet potatoes at hand. Instead, I have created this protein-packed cookie dough.

And guess what? I have not only been eating this as a snack and dessert, but also for breakfast too! Looking at the ingredients list, I can confidently say I regret nothing!

Oh, and an added bonus? This recipe will stuff you up! I couldn’t even get through a quarter of my cookie dough bowl before getting full! With that said, enjoy!

Cookie Dough Protein Bowl (Grain-Free) 

Ingredients:

1/2 cup protein powder (obviously, pick a flavor you like!)

3/4 cup plain, whole milk yogurt

1/4 cup nut butter and/or coconut butter

3 tbsp coconut flour

2 tbsp shredded coconut

1 tsp vanilla extract

 1/2 tsp cinnamon

1/2 tsp salt

Pinch of stevia

2 tbsp cacao nibs

Directions:

Add all ingredients (except the cacao nibs) into a food processor and blend until smooth (likewise, you can just stir all the ingredients together in a bowl really well). Stir in the cacao nibs, transfer to a bowl, and place in the fridge for 20 minutes before serving. Makes a great breakfast, snack, or dessert!

Cajun Vegetable Dip (Paleo)

I finally feel like I’ve reached the “fun” part of summer!

This past week I took my state test to become certified to teach middle school social studies. I’m not going to lie though, it was brutal. With the possibility to be tested on ANY event/person/civilization/land form/etc in the world, it was impossible for me to know everything that would be on the test. I’ve been studying for this exam for months and I still feel that there was so much I didn’t know.

On the bright side though, I love studying history, so it hasn’t been torture to prepare for this test. And I had the chance to brush up on government, geography, and economics- subjects I’ve always been slightly on the fence with. Anyway, results don’t come in until next month, so I’m forced to chill until then.

Which means I can guiltlessly begin to make stuff in the kitchen again! Such as on one of my favorite veggie dips! 

Cajun Vegetable Dip (Paleo)

Ingredients:

1/2 head of cauliflower, chopped into florets

3 tbsp olive oil

2 tbsp tahini

1 tbsp minced garlic

1 tbsp paprika

1 tbsp dried thyme

1 tsp dried oregano

1 tsp salt

1/2 tsp cayenne 

pepper

Juice from 1 lemon

Directions:

Fill a pot with water and add in the cauliflower. Bring water to a boil and cook the  cauliflower. Once tender, drain cauliflower, transfer to a food processor and blend until smooth. Add in the rest of the ingredients and blend until all combined. Cool in the fridge for at least 3 minutes to allow flavors to intensify.

Chicken and Broccoli Cheese Dip (Grain-Free)

Memorial Day weekend recipe! Perfect for dipping at BBQs and parties 🙂 

Chicken and Broccoli Cheese Dip

Ingredients:

2 cups cooked and thickly shredded chicken

1 head of broccoli, stem and florets chopped into small pieces

1 small onion, chopped

1 and 2/3 cup plain, greek yogurt

4oz cream cheese

2 tbsp spicy mustard

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 cup shredded cheddar cheese

1/2 cup mozzarella cheese

Directions:

Combine all ingredients in a crockpot and cook on LOW for 1-2 hours. Switch to KEEP WARM and start dipping!