Avocado Hummus

Avocados are delicious. But when combined with chickpeas, in a smooth hummus blend.. they are out of this world!

Hummus is a traditional Middle Eastern side dish, made of smashed chickpeas, tahini, garlic and lemon. It is high in iron and vitamin C. It is also a good source of protein and fiber, making it a great side to any meal. Hummus is always served with pita bread. Refer to my next post for a very easy pita recipe!


IngredientsThis recipe makes approximately 3 cups of hummus.


1 15oz can of chickpeas

2 medium ripe avocados

2 cloves of garlic

2 tablespoons tahini

4 tablespoons lemon juice

2 tablespoons parsley (more for garnish, if desired)

1/2 tablespoon salt

1 teaspoon ground cumin

Fresh ground pepper

Crushed red pepper flakes




1. In a food processor, pulse together chickpeas, tahini, lemon juice, garlic, parsley, salt, cumin and black pepper until smooth. Add in avocado and pulse until smooth.

2. Top with EVOO, parsley and red pepper flakes. Serve with pita bread!

3. Enjoy!


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Blueberry Pie

Today was a beautiful day in the Puget Sound, meaning it could only be spent  outdoors. Wish such lush land and all the rain, there are many farms, even in the cities. We decided to go to a local blueberry farm! blueberries


With the pulp berries we picked, I decided to make mini blueberry pies 🙂



Makes two individual pies


For pastry:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup vegetable shortening

2 to 3 tablespoons cold water

1 beaten egg


For the filling:

1 1/2 cups blueberries

1/3 cup sugar

1/4 cups all purpose flour

1/4 teaspoon cinnamon

2 teaspoons lemon juice

1 teaspoon sugar in the raw (optional; to top pastry)



1. Preheat oven to 425 degrees.

2. To make the pastry mix the flour and salt in a bowl. cut in the shortening, using a pastry blender or criss-crossing two knives, until mixture look like a bowl of small particles. It should look something like this:


3. Sprinkle cold water over mixture until pastry leaves the side of the bowl.

4. Gather the pastry into a ball. Turn over onto floured surface and shape into a flattened a round. Place in refrigerator to firm up (this will also help make an extra flaky pastry).

5. While the pastry is in the refrigerator, make the filling. Combine all ingredients.

6. Roll chilled pastry on a lightly floured surface. Use a large cutter, to cut out 4 piece. On two of the pieces, using a small cookie cutter, cut out a small shape, in order to release steam (these will be the tops).

7. Spoon filling onto the two bottom pastry pieces. Top with second pasty and use a fork to crimp the edges together.

8. Brush pastry with beaten egg. Sprinkle Sugar in the Raw on top of pastry. Bake in preheated oven for 35 minutes or until golden brown.

9. Enjoy!

I had mine with vanilla ice cream! blueberry pie with icecream

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Balsamic Chicken with Red Kale Hash

This light chicken recipe is packed with flavor! A delicious and easy summertime dinner recipe 🙂


Makes 4 servings


4 skinless, boneless chicken breasts

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon tomato paste

1 tablespoon mustard

2 ears corn

1 bunch red kale, chopped

1 large pealed potato, diced into 1 inch cubes

1 medium yellow onion, diced into 1/2 inch cubes

Salt and pepper



1. Preheat cast iron grill pan and placed corn on. Cook on all sides and remove from pan. Allow to cool and cut kernels off.

2. Whisk vinegar, 2 tablespoons olive oil, tomato paste and mustard in a bowl. Pour over chicken breasts. Cook chicken breasts on preheated grill pan on medium heat. To achieve “perfect” grill marks, cook chicken at 10 o’clock and then move to 2 o’clock. then /

3. Meanwhile, in a skillet, cook potatoes and onion in remaining 2 tablespoons oil on medium high heat. Add red kale, let wilt. Add corn kernels. Season with salt and pepper.

4. Remove chicken from heat and serve on bed of the hash.

5. Enjoy!






*This recipe inspired in part by “weeknight cooking” feature in Food Network Magazine in the June/July 2014 edition.


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Peach Dream

If you’re looking for a light, delicious dessert which uses one of the best ingredients that summer has to offer,  then this Peach Dream recipe is for you!


Makes 4 servings


1 cup old fashioned rolled oats

1/2 cup almond slices

1 teaspoon pumpkin spice blend (cinnamon, nutmeg, allspice and ginger)

2 tablespoons honey

1 tablespoon butter

2 juicy peaches

4 tablespoons room temperature mascarpone cheese

Mint for garnish (optional)



Step 1. Mix the rolled outs, almonds, pumpkin pie spice and honey together and spread evenly onto a baking sheet.

Step 2. Place into a preheated 350 degree oven and bake until golden brown. Approximately 7-10 minutes. Remove and left cool.

Step 3. Melt butter on cast iron grill pan and place halved and pitted peach flesh side down. Cook until the peach is soft (but not too soft) and begins to caramelize. Approximately 7-10 minutes. Remove from heat.

Step 4. Scoop mascarpone into peach center (I used a small ice cream scoop to create a dome shape) and top with granola and mint.

Step 5. Enjoy!












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