Baked Hummus Spinach Dip

Here is a recipe I got from Lo Bosworth. Were BFFLs!!! jk I wish, I just follow her on instagram. This recipe is great because its a healthy alternative to other dips and it kind of tastes like some sort of artichoke dip.


  • 7 oz container of Sabra Hummus ( I used garlic because I love garlic)
  • 2 cups of fresh spinach
  • 3/4 cups plain yogurt
  • 2 Garlic cloves
  • 1 egg
  • salt and pepper
  • olive oil
  • Stacy’s Pita Chips ( I used triscuits)


  1. Put Spinach and garlic n food processor and pulse until garlic has been diced and spinach is small.
  2. Mix together yogurt and egg in a bowl.
  3. Combine all ingredients, and place into oven safe dish.
  4. Drizzle top with olive oil.
  5. Bake at 375 for 25 minutes

I over baked mine because I thought I would see some sort of bubble or browning, neither one happen! So definitely keep it in for 25 minutes and trust that it is ready :)


Spring Rolls and Thai Peanut Dipping Sauce

I really enjoyed the Spring Rolls that Not Your average Joe’s had on the menu, so I tried to recreate them! They are pretty healthy for you, depending on how much sauce you choose to dip them in J. I make mine with few ingredients and without the crunch of noodles because I feel that just adds extra carbs. You can also add a few leaves of basil which some people may do. You can really pick any vegetable that you enjoy to add to our spring rolls. Below I will include what I often use:

  • ·         Bag of Carrots ( like to buy the presliced from the grocery store)
  • ·         One Cucumber
  • ·         Two Avocados
  • ·         Few leaves of Spinach
  • ·         One package of rice rolls ( I find them in international aisle of stop and shop)

First thing I do is chop all the vegetables into stick like shapes. I chop the avocado in half and slice it. It is almost a fine art to get the Spring roll paper to do what you want it. I watched a few youtube videos before I got the hang of it. My cousin Carly can actually do it much better than I. I will try to explain my technique.

Fill one pie pan with hot water. I used my water right out of our faucet because it comes out so hot, but you may also microwave.

Place one rice paper into water, be sure to poke all edges down into water because it has a tendency to roll. You will know when it is ready to come out of the water when you can no longer see the lines on the paper, and it becomes “gushy”. Take the paper out and lay it on flat surface, I usually use cutting board. Fill with ingredients, I fill like it’s a burrito. Luckily the paper is very forgiving so its easy to reroll and it sticks to itself.

I use this diagram to help place the food:


Don’t make these too far ahead of your party or else they will turn hard. They don’t keep longer than a day.

I’ve tried all different kinds of peanut sauce, I still haven’t found one I am in love with but I will show you a combination of recipes Ive used.

  • ·         3 Tablespoons of peanut butter.( I’ve used natural, and normal chunky peanut butter I like both its just preference)
  • ·         One tablespoon of soy sauce (NOT reduced sodium)
  • ·         One tablespoon of Honey
  • ·         The juice of one squeezed lemon
  • ·         Heavy Cream (or half n half or milk) And this you add until creamy, I usually use 2-3 tablespoons.Combine all ingredients

Serve Rolls chilled with peanut sauce on side J

Chicken Gnocchi Soup (Olive Garden Copycat)

Dying to make this soup for years: this rainy fall day proved to be the perfect time! I brought it over to my cousins house to enjoy for dessert and little Audrey couldn’t get enough of it. She kept wanting more bowls and when we cut her off she kept saying I wish I could have more!!!  Thanks Cinnamon and Spice! 

3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced ( didnt use celery I hate it)
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi ( Found this at target)
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil ( I didnt use this)
fresh grated Parmesan and/or Romano, for serving


  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.



Paleo Taco Salad

So, I have been LIVING off Paleo Mexican Cuisine. Legit. Living off. Figured I’d share my recipes here.

Grab a thing of ground beef, or ground turkey I use sometimes. Whatever is Paleo Friendly. Grab a Skilliet and heat it up to medium heat, while it is warming chop half an onion a whole onion whatever you feel. I use sweet onion because when its cooked it ALMOST tastes like sugar. (so lame that I think onion tastes like sugar, whens this diet over?)

Cook up your beef and onion, until semi brown, Heres the fun part SPICES BAM. Make Emeril Proud. No measurements here:

  • Garlic Powder
  • Cumin
  • Chili Powder
  • Salt

So I really have no measurements, I LOVE GARLIC, so I use lots, and I think im gonna start using fresh garlic in this. A bit of cumin, tsp maybe and 2 tsps of chili powder, Just keep tasting it, love the food, enjoy the food, and salt to taste, Let this SIMMER that means low heat, ( I forget sometimes) for about ten minutes lets those flavors soak it in baby.

Next I grab lettuce, Make a bed, a bed of lettuce, I spring a dash of salt, and heres the secret. LIME JUICE, Since pretty any dressing is off the market in Paleo diet, Lime juice is great. I LOVE soggy salad, weird I know, so I sprinkle it on early. I dice tomatoes and olives and throw them over there too.

GUACAMOLE. Heres my famous(not really but I love it)  Gauc Recipe, so easy so tasty.

  • Avocado
  • Lime
  • Salt
  • FRESH Cilantro

Make sure avocado is ripe, if not, G-ROSS. Mash up that avocado, split your lime in half and squeeze that juice all over (use the other half for your bed of lettuce waiting for you) Chop a BUNCH of cilantro, like two tablespoons of it. Mix it in, and salt rock salt if possible to taste. Plop that over your salad with your beef once it’s done simmering, and you will be SO IMPRESSED with yourself. Home cooked meal. thats DELISH, AND PALEO CAVEMAN, CLEAN eating.

Good Idea…in Theory

So I have a lot of Kale in my garden, and I love kale and wanted new ways to eat it. So I looked for pinned recipes to try. Found a bunch! I wanted kale as a side dish for a grilled chicken meal I was making for My brother and his friend who are staying with me while my parents are away in MI.

I love the fact that I can just walk out to the garden, and get kale.

So I made this:

Simple Kale 

I chopped my onions tighter, used more garlic, because I love garlic. And had to use water because I had no vegetable broth. I didn’t use any lemon, I wanted an all kale taste baby. And you know what, this recipe wasn’t all to hard at all! It actually turned out looking like this:

But then I got a not so brilliant idea.  To then make these,

Spinach Burgers 

But I would replace the spinach with my freshly cooked kale! Brilliant I thought! What could go wrong-… oh maybe everything.  I had all the ingredients on hand and made the patties as the recipe said but just went easy on the red pepper flakes becuase I am not a spicy girl at all. So the patties formed well as I loaded them into my pan. but THEN. they began to burn, break apart, and become a huge huge mess.

I am guessing that it was the oil that I used to cook the Kale in made the kale not the right consistency to be used in the burgers. Only half of the patties got cooked, and when I say cooked I mean burnt. But it didnt stop me nor my cousin from picking at them and finishing them off.

So all and all, I will cook Kale again, because I enjoyed it as a side dish, but next time I will skip subbing the kale for spinach in these crazy spinach burgers.