Simple Salsa with Tomatillos

Simple Salsa

Homemade salsa is one of the things I crave. After I make it, I wonder why I didn’t make it sooner. Especially since it’s gone within two day of making it. This is a super simple salsa that will win you major crowd points and you’ll want to find excuses to put it on anything and everything.

I eat it straight up with chips (my favorite are the multigrain ones from costco), on enchiladas, vegan nachos, mixed into vegan posole or black bean stew, or combined with simple hummus for an amazing dip. You’re covered with options to choose from.

This recipe is inspired from Tyler’s Grandma Eveyln. We were lucky enough to live by his grandparents when we were ungrad students at BYU. They were the first family I met when Tyler and I were dating and we visited often to play games, eat some good food, and enjoy their cozy home. It was nice having them close to us and I’ll treasure that time I got to know them. Go cougars!!… 

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How to Make Healthier Pizza


Pizza is not a common thing around our house, but sometimes it shows up. And although this looks dowsed in cheese, it’s not. This is how to make a healthier pizza. The cheese is only sprinkled on the very top – think of cheese as a spice rather than a main food. That will help with proportioning it right. And if you’re not ready to give up cheese, it will allow you to have it, but changing the way you think about cheese will change the way you use it (refrain from slicing the dubliner sharp white cheddar to snack on…that was my favorite cheese).

Pizza is crunchy and soft all at the same time. It has flexible ingredients and can be made to order. It can be heavy or taste healthy. There really are some benefits for our tastebuds here! That said, this is a sometimes food and should be made as healthy as possible.

Pizza is full of carbs, typically covered in cheese, and often has greasy components added to it.

I’m out to fight some of this.

I don’t think food needs to be greasy and thick and stick-to-your-ribs to enjoy it. Actually, the reverse is true. With food, as with a lot of things in life, less really is more; more of you feeling good. If we really think about every single thing we eat, we’ll probably get the figure we desire more easily and be a lot healthier physically. … 

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Simple Hummus

Simple Hummus

I want to introduce you to one of my favorite things. Meet hummus.

It wins the contest for one of the easiest and quickest things to make.

With the end of school, this is a great quick snack that you can make all through summer with your kiddos. It’s a simple one for them to get involved in too. What kid doesn’t like to experiment by adding extra ingredients?! This simple hummus recipe is easy to personalize by adding different spices, beans, or veggies.

I love that it’s filling, it’s flavorful, and it can be used to amp up your veggies. I love that it can be used as a spread on sandwiches, a dressing for a salad, and a party dip. Let’s face it, hummus around here doesn’t go to waste. All it takes is a couple of tips and you’ll be making your own hummus too.

I literally eat this almost every day as part of my lunch, so I’ve made it lots and lots of times. Every once in a while I’ll splurge and buy some pre-made, but I more often like to make my own now. Sometimes it’s fun to buy a new flavor combo and then try recreating it at home. If you’re a hummus addict like I am, then you’ll be saving money if you learn how to make this at home. Points for extra fiber and protein plus extra points for saving money. I always like the sound of that.

Simple Hummus

Simple Hummus

Quick tips to make your hummus successful:

1.  I use my food processor or vitamix to make hummus. I’ve also used a kitchen aid blender before. It doesn’t get quite as smooth in the blender, but it gets the job done.

2. If you use a vitamix, you’ll need to add more water than if you were using a food processor. I don’t recommend using a regular blender for this one. It’s a little to thick to mix without the high-power. Add a Tbsp of water at a time until it’s creamy and combined…. 

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Quick Vegan Nachos

Vegan Nachos with creamy sauce and guac

These quick vegan nachos are amazing.  It’s really the fusion of textures that makes them so good. The crunchy pita chips for the base, the spiced beans combined with peppers, the creamy sauce (that was purposely not an imitation of cheese), and some homemade guacamole with cilantro to top it off.

Vegan Nachos

I like that you can eat these with your hands or if you’re not feeling up for the mess, you can also grab a fork. They are exciting for kids and especially husbands! This recipe is actually my husband’s request.

At work, Tyler often gets to sample food products that are being promoted. It’s a cool reason to eat in the cafe when the menu is always changing. At the same time, his research group will also have occasional banquet served lunches. He came home from one of these saying I had to figure out how to make some vegan nachos. Thanks for this one, Tyler. Love you babe…. 

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Creamy Cashew Dip

Cashew Dip / good for veggies and vegan nachos

I really don’t know if anyone can love a homemade ranch dip as much as I do. Forever ago I made cilantro lime ranch that is to die for. But then I kinda went mostly vegan, so that doesn’t work very well anymore.

I’ve tried making a dill flavored dip but haven’t succeeded yet. Just you wait…just you wait.

In the meantime, I’m pretty pro at this dip. I dip my veggies in it, I use it as a sauce on salads, nachos, or enchiladas. It’s creamy, it has cilantro in it, and it holds up to the other flavors and textures in a dish.

Cashew Dip

I’m okay that I use cashews in so many sauces, they are amazing. I love discovering different foodie ideas because I had no idea that this was ever a possibility. Before I went vegan-ish, I never thought about cashews outside of their beany form. The broader I make my food spectrum and desire to experiment, the more I have to learn.

I have  s o  m u c h  t o  l e a r n. But that’s a good thing…. 

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Cashew Kale with Peanut Sauce

Cashew Kale with Peanut Sauce \\ Carrot Bowl

I’m a sun worshipper. I love the feeling of sun-kissed skin and the hint of sunscreen that lingers with us through the day. It’s 90 degrees here today and I finally caved and turned on the air conditioning. I love the hot warmth that makes shade seem so much cooler. With the sun shining so hot this week, the last thing you want to do is stand over a hot stove. This cashew kale with peanut sauce only requires a short stove time. You could even make it in a cooler morning or evening and save it for the next day as a cold salad.

I love the peanut flavor mixed with the cashews, I love the kale all wilted in the spicy asian flavors, and for some reason the peeled carrots make this dish super exciting to me. You’ll like it and you’ll be amazed at how simple it is to make. Seriously, it’s probably about 10 minutes…. 

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