Bean-free Hummus

I am, in fact, pretty amazed with this hummus. No beans and super delicious. Not only that, it tastes like hummus.


I so wish that I came up with this recipe but I did not. I discovered this one on Damy Health.

Bean-free Hummus:

4 garlic cloves
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/2 cup lemon juice
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt


Add the garlic, zucchini and tahini in your food processor and pulse. Next, add in the rest of the ingredients and blend until the consistency is smooth and looks like that of hummus.

This was so good. I'm pretty sure you could fool average hummus-eater ;)  Spread atop some veggies, on some primal bread or just eat it plain. Awesome.

This will keep in your fridge for about 72 hours. 

Enjoy ;)


1 garlic clove
2 carrots, peeled and chopped
2 zucchinis, peeled and chopped
3/4 cup raw tahini
1/4 cup lemon juice
1/4 water
1/4 cup olive oil
1/2 tsp cumin 
Dash of sea salt

This variation was quite lovely. If you are sensitive to garlic then I would recommend this recipe.

Clean Pesto

I have gotten so use to not having condiments that I typically prefer all my meals that way. In fact, when I see people slathering their meals with mayo, ketchup, BBQ etc I kind of tilt my head like a confused puppy.

Hey, to each their own right?

Anyway, I do LOVE pesto. And making pesto dairy free is actually very easy! And pretty dang healthy from my perspective.

This recipe was adapted from Gluten Free Goddess.

Clean Pesto: 

1 cup fresh spinach 
1 cup fresh herbs, stems removed (I used mint, parsley, basil & cilantro)
2 cloves of garlic
1/2 cup pecans (hazelnuts and pine nuts can work as well)
1/4 cup extra virgin olive oil


In a food processor or small Ninja, blend up the spinach and herbs really well. Add in the garlic and pecans and blend until a paste begins to form.

Add in half of the oil, blend some more and then add in the rest of the oil. Blend and pulse and viola ;)  

Absolutely delicious and so very fresh. Love it. I highly recommend this if you are missing toppings for your burgers, chicken, eggs etc.

Enjoy ;)

Grain-free Beef & Bison Meatloaf

Ah. The tried-and-true meatloaf. Wholesome, nutrient dense and completely satisfying.

This recipe is loaded with goodness and is completely grain free (traditional meatloaf requires white/wheat flour and/or bread crumbs).

Grain-free Beef & Bison Meatloaf

1 lbs ground grass-fed beef
1 lbs all natural ground bison
2 tbls ground flax-seed
Dash of ground pepper
Dash of sea salt
Dash of paprika
Dash of thyme
1/4 tsp cumin
2 garlic cloves, minced
3 scallions, chopped
2 small-sized carrots, shredded
1 egg, organic cage-free


Is there one? Basically just put this all in large mixing bowl and have at it. I literally put everything in the order listed above. I don't believe there is a rhyme or reason. I like to mix it all with my hands- but beware because it is COLD.

Bake either on parchment paper in a casserole dish or in a loaf pan. The benefit of the parchment paper style is that it will allow some of the fat to drain out. Bake at 350 degrees for 45-60 minutes. (I'm a little paranoid about meat being done... hence the cut marks in mine... lol ;))

Meatloaf glaze (optional):

2 tbls organic yellow mustard
1/2 tbls favorite hot sauce (I used a pumpkin cayenne one)
1 tsp lemon juice
1/2 tbls honey
1/2 tbls arrowroot powder


Mix all ingredients together thoroughly in a small bowl :)

Enjoy ;)

Almond 'Cream Cheese'


I use to love cheese. So much so, that some of my friends when we were in high-school would see me and say "Hey, got any cheese?" Mmm. Brie, Munster, Provolone, Swiss, Gouda... In fact, there wasn't a cheese that I tasted and didn't like. I think what I missed most is the companion to whatever it was that I was eating. Apples, slices of meat, breads.

I have made progress on the bread situation (some of my breads are here) so cheese was next.

Many of the cheese alternative products out there have casein which is derived from dairy milk. And soy. Neither of which jive for me.

This recipe was adapted from an awesome site that I am in love with called Healthy Living How To.

Almond 'Cream Cheese'

1 cup blanched almonds (make sure they are blanched or you can blanch them on your own)
1/2 cup water
1 tsp lemon juice
1 tsp apple cider vinegar
 Dash of salt


In a KitchenAid or other electric mixer, place the blanched almonds and 1/4 cup of the water. Mix on the lowest level and then add in the lemon juice and apple cider vinegar. Add in the rest of the water and put on the next level and then the level after so that it is whipping the 'cheese.' Add in the salt and whip some more.

There ya' have it. Some pretty good imitation cheese. Its no brie, but it's a nice substitute ;) I had it today with carrots and some salami for an afternoon snack.

I just had a thought that I'm not sure I can shake... Grain-free bagel with lox, capers and this cheese? Um I think I have to do some investigating...

Enjoy ;)

Cranberry Chutney

I made this back in October  (at a chili cook-off) and it was a real hit.

In case you can't read my handwriting, here is the recipe for a simple Cranberry Chutney:

1 bag fresh cranberries
1/2 cup (minced) granny smith apple
1/4 cup (minced) onion
1 cup (brown) raisins
1/2 cup organic cane sugar
1/4 cup honey
1 tsp cinnamon
1/4 tsp clove
1 cup water

(Can add celery too, I didn't have any on hand).

Combine everything in a medium sauce pan and bring to a boil. Simmer for about five minutes (cranberries will pop), stir and then simmer for five more minutes.

Let cool on the stove and then put in the refrigerator to chill (or as I said in the note, 'fridge it' :)).

Perfect for Thanksgiving meal, great with cornbread, tortilla chips and on the Sweet and Garlic Salty Crackers or pork, chicken, turkey etc.

Enjoy ;)