Turkey/Chicken Cheese Dip (Grain-Free)

Feast your eyes on this lovely creation!

Hmmm, with turkey still in many bellies, is it too early to say “feast?”

I actually haven’t stopped feasting since Thanksgiving, thanks to many, many leftovers… oh well.

And speaking of leftovers, this is an awesome recipe to use up some turkey from Thanksgiving. No turkey to spare? Chicken works just as well!

But seriously, this recipe is a-mazing! I couldn’t stop eating it (hence the “haven’t stopped feasting since Thanksgiving”). And with the house to myself for the next week, I’m in a bit of a paradise right now 🙂

Turkey/Chicken Cheese Dip (Grain-Free)

Ingredients:

1 tbsp avocado oil

1 onion, chopped

3 garlic cloves, minced

1/3 cup roasted red peppers, chopped (from jar)

2 tsp dried parsley flakes

1 tsp chili powder

1 tsp cumin

1 tsp dried cilantro

salt and pepper

1 cup unsweetened almond milk

1/4 cup chicken broth 

2 tbsp tapioca flour

3/4 cup roasted crushed tomatoes

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 and 1/2 cups cooked and shredded turkey/chicken 

Directions:

In a deep skillet, heat oil and add in onion, garlic, peppers, parsley, chili powder, cumin, cilantro, salt, and pepper. Sauté for 10 minutes. Add in milk and chicken broth and bring to a boil. With a fork, whisk in tapioca flour and allow to thicken. Put on low heat and add in tomatoes, cheeses, and turkey/chicken. Stir until all mixed together and heated. Serve. 

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Roasted Red Pepper Hummus (Paleo)

In honor of Father’s Day, I have a recipe my dad asks me to make weekly: Roasted Red Pepper Hummus.

When I can, I try to prep my meals and snacks on Sunday. Unfortunately, this hummus does not often make it to Monday as my dad tends to eat the whole thing by Sunday night.

No exaggeration, I now divide the dip into 2 containers and stow one in the back of the fridge so he won’t see it. Shhhhhh! 

Now, you can make it traditional by using white beans, but I prefer making it with an artichoke base instead (the hummus tastes the same either way!)

Roasted Red Pepper Hummus (Paleo)

Ingredients:

1 (14oz) can of artichokes, drained and squeezed of excess water (or white beans)

3/4 cup chopped roasted red peppers (from jar)

1/2 cup water

3 tbsp tahini 

juice from 1/2 of a lemon

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Directions:

Combine all ingredients into a food processor until smooth.