Roasted Garlic Hummus 

 Roasted Garlic Hummus 


1 can chickpeas, drained and rinsed

1/4 cup tahini 

1/4-1/2 cup warm water 

1 Lemon, juiced 

5 cloves garlic, skin on 

3 tablespoons Olive oil, divided 

Salt and pepper to taste 

1 teaspoon Paprika 

Garnishes: (optional) 

Pickled onions (homemade)

Pickled jalapeños (homemade)

Pomegranate arils 

1 tablespoon Parsley, chopped 


1. Turn oven to Broil. Put garlic cloves on a sheet pan and toss with a tablespoon olive oil. Once oven is heated, broil the garlic for about 5 mins. Watching to make sure they don’t burn. 

2. Once garlic is done place chickpeas, tahini, lemon juice, 2 cloves garlic, 1 tablespoon olive oil, salt and pepper in the bowl of a food processor. Blend for a little bit and then add 1/4 cup of the warm water. Blend for about 5 minutes or until fluffy and very creamy. Add more water if you need. 

3. Pour Hummus into a bowl and put into a fridge for about 5-10 Minutes ( you don’t have to cool it in the fridge but I think the toppings sit better if it’s a little chilled).

4. Remove from fridge and add last remaining tablespoon of olive oil, sprinkle on the paprika, pickled onions + jalapeños, Pom seeds and Parsley. Serve with raw veggies and crackers or pretzels. 

Beet Hummus with Chimichurri and Sesame Seeds 

Beet Hummus with Chimichurri and Sesame Seeds 


1/2 package Roasted Beets (I used Melissa’s Produce) 

1 can Chickpeas, 2 garlic cloves, chopped 

2 tablespoons Tahini 

1 lemon, juiced 

1/3 cup Olive oil 

Salt to taste 

2 tablespoons Chimichurri (from my blog ) 

1 tablespoon Sesame seeds 


1. Combine all ingredients except for Chimichurri and Sesame Seeds, in a blender until smooth. 

2. Pour the hummus into a bowl and spoon in the Chimichurri and sprinkle on the Sesame Seeds. Serve with fresh veggies and toasted pita bread. 

Baked Potato Wedges with Chimichurri and Goat Cheese 

Baked Potato Wedges with Chimichurri and Goat Cheese 


For the potatoes: 

4 Russet Potatoes, washed and cut into wedges 

2 tablespoons Avocado Oil 

1 tablespoon Garlic Powder

1 tablespoon Onion Powder 

1 tablespoon Rosemary 

Salt and pepper to taste 

4 oz Goat Cheese, crumbled 

For the Chimichurri: 

1 large bunch Parsley, chopped 

1 large bunch Cilantro, chopped 

2 tablespoons Hot Pepper Garlic Chutney 

2 lemons, juiced 

2 tablespoons fresh oregano 

2 tablespoons Red Wine Vinegar 

1/3 cup Avocado oil 

Salt and pepper to taste 

Blend all ingredients in a food processor until smooth. 


1. Preheat oven to 425F. Place Wedges on a baking sheet and add spices and oil. Mix well and spread them out so they don’t touch. 

2. Bake for 20 minutes and then flip the Wedges so the other sides can brown. Remove after another 10-15 mins. 

3. Serve Wedges with Chimichurri and sprinkle on the goat cheese. 

Moroccan Inspired Butternut Squash Soup w/ Bacon and Chimichurri 

Moroccan Inspired Butternut Squash Soup with Bacon and Chimichurri 


For the Butternut Squash:

1 large Butternut Squash, cut in half and seeded 

2 tablespoons brown sugar 

1 tsp garlic powder

1 tsp onion powder 

1 tsp cumin 

1 tsp allspice

1 tsp ground ginger 

1 tsp coriander 

4 tablespoons Butter, cut into chunks 

For the soup: 

2 cups coconut milk (A Taste Of Thai brand, save the cream!) 

2 cups organic veggie stock  

2 tablespoons hot pepper and garlic chutney 

Salt and Pepper to taste 


 4 pieces Bacon, cooked and crumbled 

Pomegranate seeds 

Coconut Cream  (saved from the Coconut Milk)  

Homemade Chimichurri (from my blog) 

Fresh thyme 


1. Preheat oven to 375F. Rub the spices on the Butternut Squash and place on a baking sheet. Drop  on the Butter pieces.  Bake for 35-40 minutes. 

2. While squash is cooking fry the bacon over medium heat. Crumble into small pieces and set aside. Once squash is done scoop the flesh into a blender along with coconut milk and chutney. Blend until smooth. 

3. Add the squash into a large  soup pot along with stock. Bring to a boil and add salt and pepper. 

4. Ladle into soup bowls and swirl in coconut cream. Add Chimichurri, pomegranate seeds, bacon, & thyme. Serve. 

Shishito Peppers w/ Garlic and Sriracha 

Shishito Peppers with Garlic and Sriracha 


2 tablespoons olive oil 

1 lb fresh shishito peppers

4 cloves garlic, chopped 

1/4 cup soy sauce 

2 tablespoons Sriracha 

2 tablespoons Polynesian Glazing Sauce ( SAN- J brand) 

1 tsp red chili flake

1 tablespoon chives, chopped 


1. Heat a pan over medium high heat and add olive oil and peppers. Keep turning the peppers in the pan every minute or so for about 5 mins. 

2. Once peppers are charred, add all the other indgredients except chili flake and chives. Sauté on on med low heat for about 4 minutes. 

3. Remove from heat and add chives and red chili flake. Serve warm. 

Baked Stuffed Shells with Kale 

Baked Stuffed Shells with Kale 

Ingredients : 

1 box pasta shells 

1 tablespoon olive oil

1 lb ground sirloin

1/2 lb Italian sausage 

1 Onion, chopped 

2 cloves garlic, chopped

1 cup chopped Kale (I used frozen)

1 egg

1 cup ricotta cheese

1 1/2 cups mozzarella cheese 

1/3 cup Parmesan cheese 

1 tablespoon Italian seasoning

Salt and pepper to taste 

1-2 jars really good pasta sauce 


1. Preheat oven to 350F. Bring a large pot of water to boil. Add pasta and cook for 6 mins. 

2. Brown meat on med high heat  in olive oil until brown. Remove and drain the meat. Add the onion and Italian seasoning to the pan and cook on low for about 5 mins. Then add the chopped garlic and cook for another minute or two. Remove from heat. 

3. In a large bowl add the browned meat, onions and garlic, Kale, egg, Parmesan, ricotta, 1 cup mozzarella, and salt and pepper. Mix really well. 

4. In the bottom of a 9×13 pan pour about a cup of the pasta sauce. Fill each shell w/ one to two tablespoons of the mixture and place into the prepared pan. 

5. After shells are filled pour on the remaining pasta sauce and sprinkle on the remaining 1/2 cup mozzarella. Bake for 25 minutes or until brown and bubbling around the edges. 

Onion & Garlic Jam basted Roast Butternut Squash w/ Couscous, Bacon, + Brussels Sprouts Stuffing 

               We just got back from a week long trip to Mexico! It was so amazing in many ways and of course we ate some awesome food too.  But when we got home I had to get myself into the swing of making my own food again because  I REALLY got used to someone making everything for me!  LoL  That’s the beauty of all inclusive. 

          Anywaaay, This recipe was made from having to quickly use up a butternut squash that would otherwise have bit the dust. My dad gave it to me from his garden so I really had to find use of it! 

               I really just through some things from the fridge and pantry together and was amazed at the outcome! It tastes like fall in every way. Its delicious. 

Onion & Garlic Jam basted Roast Butternut Squash w/ Couscous, Bacon, + Brussels Sprouts Stuffing 


Roasted, Onion & Garlic Butternut Squash

1 butternut squash, halved and seeded 

1/2 c water 

4 tbsp butter, melted 

2 tbsp Onion & Garlic Jam

2 tbsp maple syrup 

Sea salt + pepper, freshly grated, to taste 

Couscous, Bacon, + Brussels Sprouts Stuffing 

1 cup Couscous, cooked 

2 cups Brussels Sprouts, halved 

6 slices Bacon, cooked + crumbled into large chunks 

2 shallots, thinly sliced 

2 cloves garlic, chopped 

1/2 cup walnuts, roasted 

1/2 cup pomegranate arils 

1/4 cup parsley, chopped 

1 lemon, juiced 

tbsp garlic powder

1 tbsp onion powder 

1 1/2 tbsp thyme 

Sea Salt + Pepper, freshly grated, to taste 


1. Start by preheating the oven to 350F. Put halved butternut squash in a microwave safe bowl with water and cover on high for 10’mins. 

2. Mix together rest of ingredients for the squash. Put the softened squash skin side down on a sheet pan and then baste half mixture over the squash. Put in oven for 30 minutes. 

3. Meanwhile start cooking the bacon oven med heat just until crisp. Remove bacon and add Brussels Sprouts, shallots, and garlic. Let sauté for a few minutes over med high heat. After a couple mins add the rest of the ingredients except pomegranate and half the parsley. Sauté for 1 more minute and then remove from heat. 

4. Remove squash from oven and scoop out a little bit of the flesh from each piece to make room for the stuffing. Save the extra squash you removed for a different dish. Add the stuffing to the squash boats and pop them back in the oven for about 5 mins. 

5. After the squash comes back out of the oven add the pomegranate arils and the rest of the parsley.