Homemade Red Pepper Hummus

• 1 cup of dried chickpeas
• 3 tbsp tahini
• 1/4 cup chopped red pepper
• 1 lemon fresh squeezed
• 4 tbsp Olive oil

1. Soak chickpeas in water overnight. Water should cover chickpeas
2. After soaking,  bring medium pot to boil
3. Drain chickpeas,  there shouldn’t be much excess water
4. Place into pot and cook about 10 minutes or until chickpeas can be squished between fingers
5. After cooked add all ingredients to blender and mix until smooth
6. Serve with veggies of your choosing



Sea Kelp Quinoa

☆ 1 cup quinoa
☆ 2 cups water
☆ 1/4 chopped onion
☆ 2 tbsp minced garlic
☆ 3 tbsp sea kelp
☆ Olive oil to desired consistency

☆ Add quinoa and water to pot, cook until water is absorbed
☆ Blend onions,  garlic, sea kelp,  and oil together (I used my nutra bullet)
☆ Remove quinoa from heat and mix with kelp sauce
☆ This can be served by itself or as a great filler for wraps

Tomato Cucumber Soup


  • 1 Tomato chopped
  • 2 Persian Cucumbers chopped with skin still on
  • 1 spoonful of Garlic
  • 1/2 cup water
  • 1/2 cup coconut water
  • Olive oil for pan
  • I used a mushroom spice blend,  you can use your choice of spice blend. I think a spicy blend would go well.


  • Coat pan with oil
  • Add all ingredients except coconut water
  • Simmer,  covered for about 20 minutes
  • Transfer mixture to blender,  add coconut water and blend
  • Serve it up!

ZuCu Pomegranate Salad

PicsArt_1391293120176I’m really trying to get back into the kitchen and posting recipes. I did a little traveling over the weekend and even that little bit throws me off my cooking game. Here’s an easy simple recipe that anyone can make. It’s great for a quick lunch, snack, or even a side dish.

Ingredients and Tools

  • Spiral Slicer
  • Zucchini
  • Cucumber
  • Pomegranate Seeds
  • Olive Oil
  • Balsamic Vinegar
  • Salt
  • Pepper


  • Spiral Slice desired amount of zucchini and cucumbers
  • Pour about 1/4 cup of pomegranate seeds
  • Pour oil, vinegar, salt and pepper to taste
  • Stir and serve

“Cheesy” Kale Cauliflower Bisque

PicsArt_1384400598149And I’m back in the kitchen! So I’ve been thinking a lot about soups lately, probably because the weather is getting cooler and it’s a comfort food. So I whipped up this bisque with a few simple ingredients.


  • Cauliflower ( I used orange) – about a 1/4 of the head chopped
  • Kale – 2 leaves chopped
  • Cheese of choice (I used Daiya Cheddar) – 3 handfuls
  • Garlic – 1 generous spoonful
  • White onions – 1/4 onion chopped
  • Almond Milk – about 1 cup
  • Salt and pepper to taste
  • 2 tbsp of olive oil


  • In a sauce pan combine salt, pepper, milk and cheese on low heat stirring occasionally for about 10 minutes
  • In a saute pan, add olive oil, cauliflower, kale, garlic, and onions on medium heat until vegetables are tender. Add 1/2 cup of cheese mixture to vegetables and cook covered for about 5 minutes.
  • Add vegetable  mixture and cheese sauce to blender (I used the big cup of the Nutrabullet), blend until creamy and smooth.
  • Top with a sprinkle of cheese

Sauteed Spinach Sandwich

20130922_145806I’ve been super lazy with cooking lately. I blame football season and training for work. But today I spend the majority of my day in the kitchen whipping up some meals. Here’s a great tasting sandwich that’s easy to make.


  • 1/3 cup cashews
  • 1/3 cup macadamia nuts
  • Water
  • Spinach
  • Cremini Mushrooms (sliced)
  • Sweet Peppers (sliced)
  • Bread
  • Coconut Oil
  • Applie Cider Vinegar


  • Put cashews and macadamia nuts in a contained, cover with water. Soak for about 2 hours in the fridge.
  • Place desired amount of spinach, mushrooms, and sweet peppers in a pan with a spoonful of coconut oil.
  • Saute in pan until spinach is cooked
  • Remove nuts from fridge, empty some of the water, add 1 tbsp of apple cider vinegar, place in blender and mix until smooth.
  • Once smooth, spread on bread, place veggie mix on bread and press together for a delicious sandwich!