Tag Archives: gluten free

So Easy a Caveman Can Do It: Lemon Basil Hummus

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Get the last of the fresh herbs in while you can with this fresh and super simple recipe! It’s honestly so easy a cave man can do it. And I think this may even qualify for the paleo diet?!

I had friends coming over and literally had no finger food ready, so I went pantry-diving. Chic peas? Check. Basil about to go bad? Check. So many lemons I couldn’t possibly use them all myself? Check. All of my friends like hummus, so why not give it a whirl? Like literally, whirl it in a food processor. (I crack myself up…)

  • 1 can of chic peas
  • 1 cup of fresh basil leaves
  • 2 lemons (1 tsp of lemon juice and 1 tsp of zest)
  • 1 tbsp of olive oil

Break out the food processor (or mortar and pestle) and pour in all of the ingredients. Puree until smooth. That’s it! Seriously. But I mean, don’t forget to service it with pita chips (I’m addicted to Stacy’s sea salt pita chips). Or you can stuff it in to a cucumber for a healthier snack like we did here.

Chic peas/hummus is such a versatile ingredient, get creative! Mix your own flavors (red pepper and lemon, anyone?) and let us know what you come up with! Tweet it to us @damn_delish.

Lemon Basil Hummus

Happy Eating, XO!

A Hearty Breakfast of Kale, Quinoa & Egg

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I don’t know if any of you have noticed, but it’s not that easy to eat a healthy (yet delicious) breakfast! Sure, our fruit parfait is really good, but for those of us who like savory dishes, what are we to do? I know it’s super late in the game, but I’ve been on a real kale kick lately (could be the pressures of bathing suit season!) so I did some testing for a really good kale breakfast. My mouth is salivating just writing this post…

Makes 1 serving

  • 2 big leaves of kale, cut in long strips (be sure to remove the leaves from the stem)
  • 1 tsp olive oil
  • 1/2 cup of cooked quinoa
  • 1 minced garlic shallot
  • 1 tsp butter
  • 1 egg

Cook the quinoa according to the package instructions. While that’s cooking, heat the olive oil and garlic together, then add in the kale. Cook the kale until it’s wilted.  By then the quinoa should be ready, so add it in to the pan with the kale and blend together. In a separate pan, add the teensiest bit of butter and fry your egg sunny side up. If you want it to look fancy, scoop the quinoa mix on to a plate and top with the egg.

 

Kale, Quinoa, Egg breakfast

Happy Eating, XO.

Dairy Free, Gluten Free, but def not Yum Free

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Oh how a muffin that can actually be good for my muffin top! That’s right kids, low cal, low fat, low carb baked goodness.

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  • 3 mashed bananas (the more ripe the better)
  • 1 cup vanilla Almond milk (but really any milk would work)
  • 2 eggs (might test run with applesauce to make it vegan as well, but we will see how much free time I have in the next few weeks).
  • 1 tbsp. baking powder
  • 1 tsp. vanilla extract
  • 3 cups or 240 grams oatmeal
  • Optional, but I sprinkled with a little cinnamon (1/2 tsp.) on top before baking.

Preheat oven to 375 degrees. Mix and pour in pre greased muffins tins, bake for about 12 minutes. I mean really just eyeball it when the tops look golden brown, when the fork test passes, you are done. Jess is the baker here, I just straight up wing this kinda stuff. Although my love for food shines through with some of my, toss in suggestions: dark chocolate chips, blueberries, walnuts, etc. SALIVATING, you don’t even know.

Happy Eating, XO.

4 ingredient fix

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Let’s get back to the basics here. Summer is just 90 days away, we need to start eating right. I don’t know what this Paleo stuff is, I mean I have a vague idea…Its a throwback meal plan in which you eat twigs & berries? FALSE. Its actually a legit lifestyle change and although I may have bought a box of green tea and convinced myself I will make it to the gym at least 2x this week. Let’s be real. Unless it tastes good, I am not going to be sticking to it. Oh and it can’t waste a ton of my precious time either so ya, there’s those stipulations as well 🙂 Anyway, I found the best fit. Quick enough for my whiney tired self to use no excuse not to make (double negative folks, stay with me), as well as, the fact it uses trendy stuff like kale and is gluten free (Shout out to a miss Caitlin Matt, lovely GF blog follower). Tell me you don’t love the fact its 4 ingredients and takes 20 minutes to make. Stop with the excuses & try this puppy out…

  • 1 pound sausage (I did Turkey vs. Pork and I also made sure it was hot Italian so the fennel seeds & other spices were already in there).
  • 1 bunch organic kale (1/2 the bag)
  • 1 medium onion, diced
  • 1/2 red bell pepper, chopped
  • (I added a lil bit of minced garlic. Technically not needed since the sausage was mixed with spices, but I like to jazz stuff up).

Remove sausage from its casing and brown in a large pan. Add the diced onion and continue cooking on medium until the onions are soft. Remove the spine from the kale and chop into bite size pieces. (In order to avoid this work, because god forbid I don’t take short cuts, I bought the pre chopped & washed stuff from Trader Joe’s, its in the salad section). Then, add the kale to the pan with the sausage and onions and stir and cook until it turns bright green and softens to your taste. (Between 5-10 minutes) Remove sausage and kale mixture from the heat, stir in the chopped red bell pepper. Serve warm & feel proud of the fact you are so chic that you are eating kale, are gluten free, and partaking in a Paleo diet. Every single food buzz word for 2014, way to be a grade A trendsetter for the day.

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Happy Eating, XO.

Quinoa fruit parfait

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They say breakfast is the most important meal of the day. If anything Dr. OZ says that breakfast should be eaten like a king, lunch like a prince and dinner like a pauper. So if those are the expectations: What better way to kick off your morning than with a healthy quinoa breakfast parfait? This recipe calls for enough to share with others.

  • 2 (6 oz) containers yogurt (I like to use fat free french vanilla, strawberry or peach flavors)
  • 1/4 cup quinoa
  • 2 cups fruit (mixed berries or chopped peaches)

Optional yummy items:

  • 1/4 cup coarsely chopped toasted almonds or pecans
  • 1/8 teaspoon ground cinnamon

*Before we dive in to the instructions, I need to add my two cents. I’m not a morning person and typically don’t like to do a lot of cooking for my breakfast. Because this recipe calls for cooked and cooled quinoa, I suggest making it the night before and letting it cool in the fridge. This way there’s even less prep time involved.

If you took my advice above, you’ve got it made (literally) – now all you need to do is layer. Otherwise, cook the quinoa per the instructions on the box and let it cool. Spoon your yogurt in to a glass and layer the quinoa and fruit on top. For the optional ingredients, sprinkle in the almonds or pecans throughout and top with cinnamon.

Happy Eating, XO.