Eat Happy : Roasted Red Pepper Hummus

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo, if you read last week’s installment of Eat Happy – then you already knew hummus was on the agenda for today.

And here we are…about to dive into some hummus. 🙂 I love hummus. I don’t eat it too often, but when it is in my fridge – it doesn’t last long. I’ll put it on just about anything. It’s like. The perfect condiment.

This was MY first experience with making hummus. I’ve seen my dad do it tons of times, but I just always opted for buying the best and most clean version of hummus that I could find at the grocery store. I can tell you though – after actually making this hummus…I won’t be buying any pre-made store brand hummus again.  It was crazy easy to do and soooo much better! Which I mean, is not a revolutionary concept. Most of the time the things you make at home taste better than the store bought version.  I’m just always surprised when I can make something that tastes so good…cause I have minimal talent in the kitchen. 😉

I have a mini food processor / blender contraption so I had to cut the recipe in half and make it in two batches which was also incredibly easy to do. All the amounts split evenly. {{insert all the praise hands for easy maths}}

So, I made the hummus then stashed it in the fridge to let it chill and set and get more yummy while I bathed and put the kids to bed. Then, I just wasn’t feeling eating hummus. I had some left over cheesy bread ( aka low carb pizza crust with melted cheese on top) and homemade marinara calling my name. However, I had blogger duties to attend to.

As you can see above – IDK why I even doubted my desire for hummus. That ish was so good. I ate it standing over the counter while pulling my baby carrots from their bag like a real classy gal.

I ended up having to stop myself from consuming way to many carrots and hummus. Cheesy bread be damned   –  apparently. 🙂

There you have it! Some easy peasy and delicious roasted red pepper hummus from Eat Happy. You need to get your hands on this cook book. It will feed your soul and body with only the good things that are grain and sugar free.


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!

Eat Happy : Chicken Queso Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?



Hey Hey! 🙂 Today’s post is all about Anna’s Chicken Queso Dip. Let me just say that I was super excited to make and eat this. It’s got my most favorite ingredients: chicken, spicy peppers, and cheese. What’s not to love?

This was probably one of the MOST simple things I’ve made since we began this journey of cooking through Eat Happy which is saying a lot because the recipes in this book are generally not complicated. I love that. Cause cooking is not my favorite thing to do…so the less steps the better.

The dip did not disappoint me. It was super yummy, and made the perfect dinner. I used some pork rinds and extra crispy bacon to scoop it up with. Easy peasy peeps.

While this dip would be great to make on any week night for your family, I think that it would make a great addition to any party or get together.

And I mean really, that’s all I have to say about this fabulous dip! Go get yourself this cook book and start treating your body to some yummy meals that are grain free and sugar free. I promise you’ll feel and look amazing. 🙂

Until next time!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Today’s post is a joint effort. Rhonda is handling the Kale Chips and Ashley is going for the deviled eggs. 🙂

Rhonda –

I am no stranger to kale chips.  I hate the ones you can buy in the store, but have always enjoyed making them at home for a crispy snack.  When I looked over Anna’s recipe, I thought, cool… I just need to buy kale and White Balsamic Vinegar.  Easy, right?  LOL.

Truth be told, my kale chip experience was supposed to go up last week, but I have struggled to find the white balsamic.  I have gone to every store in my area.  I finally gave up and decided to use the regular balsamic that I have at home.

 

Listen, the recipe calls for washing and drying and cutting up a bunch of kale.  Ain’t nobody got time for that when the store sells it in giant bags already prepped.  I used to eat a lot of kale and I have never bought it in any other form.

One thing that makes cooking more enjoyable for me, along with having a drink and dancing to some loud music, is having cooking tools that I enjoy.  I recently got these copper pinch bowls at Target and am pretty much OBSESSED.  I also got a new set of measuring cups and spoons because we were missing so many.  That mixing bowl?  Yep, it’s new too because I never have any the size I need!

Anyway, these were quick to prep and they cooked in half the time, thanks to me using prepped kale.  The pieces are smaller than they would have been if I had used a bunch and cut it myself.

I have made kale chips probably 30 times, and loved them every time.  These were on another level though and I will absolutely be making them again.  I mean, I do have a giant prepped bag of kale to go through now.

 

 

Ashley –

Sooo, deviled eggs? Listen, I’m southern so I for sure love some deviled eggs. They’re like a staple in our diet around here. Granted – typically they are loaded with unnecessary things like cornbread or some other form of bread crumb BUT  we are still down with the deviled egg here in the south.

I baked my eggs instead of boiling them. Y’all – it’s so much easier. Thank you to Rhonda for introducing me to that life hack.

Besides the absence of some kind of grain being stuffed into these bad boys – Anna’s Deviled Eggs are missing that usual key deviled egg ingredient : mayonnaise.  If I had to admit any kind of apprehension when making these, it would be that I was for sure that without mayo these bad boys wouldn’t taste quite right.

I literally had an internal battle raging the entire time of… maaaaybe I could just put like a dollop of mayo in the mix. I repeatedly had to tell myself to trust Anna – cause she hasn’t let me down yet. 🙂  OH and the green onions. Cause I’m just not a raw onion (of any kind) fan. Again, I trusted Anna.

I ‘got fancy’ as Anna said and put my deviled egg filling in a zip lock baggie to dispense it into the egg halves. Why? In actuality, it was because that was way less messy than spooning it into each egg half. Also, I may or may not – ok actually I did – eat some of the filling straight from the zip lock bag when I was finished filling all my eggs. It’s so good man. So good. I didn’t even miss the mayo! Nor did I mind the green onions. I was shook.

Now, because I’m from the south I couldn’t resist sprinkling the filled eggs with some kind of red spice. Typically people use paprika – I like things real spicy so I grabbed some chili powder. To be fair, I did taste one without the chili powder and it was delicious. 🙂 So good – and so good for you cause there’s no pesky grains or sugars added to these babies.

 


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Cheese Biscuits

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

This recipe is also made to where you can make cheese straws, which are a good ole southern tradition, but I did not have time for an extra step so I went with a good ole biscuit shape.

I hate, hate, hate grating or shredding cheese but I avoid the extra fillers in most shredded cheese if I can manage taking 5 extra minutes to do it myself.  I also happened to already have block cheese and it needed to be finely shredded, so I just went for it with my hand grater.

When I got the dough ready, I was 100% convinced that it was not done correctly and I had to just roll with what I had going on.  It was much wetter than anticipated.  These bitches smelled AMAZING while cooking.  The kids were just watching the oven, waiting for them to be ready.

When they came out, I was a little confused over how flat they were, but upon looking in a Facebook group where most of the members cook from this book, I realized that wasn’t uncommon.  The most common solution seems to be to add more almond flour, which I will try next time.

And there will be a next time, like probably tomorrow… the kids woofed them down in 30 seconds and begged for more.  Easy and delicious and they will make the perfect addition to a lot of our regular meals.