This Lemon Tahini Dressing is a kitchen staple food for us. It’s naturally paleo, vegan, keto, nut-free and Whole30-compliant, so it’s a really great option for entertaining. Creamy, flavorful and so quick to whip up it makes an amazing dressing, dip or sauce with just a few ingredients.
If you haven’t sensed the theme, this year on Tasty Yummies, it’s been all about getting back to basics. Both with the foundations of cooking and in our health. I think both have gotten somewhat unnecessarily complicated. I find that having a solid base of pantry staples, meal prep and batch cooked recipes, sauces and dressings that you always have on hand – this is key to being prepared and ready to take on the busy weeks with your health and well-being at the forefront. No excuses.
I have been taking notice of the kinds of foods we make week in and week out, in our house. The uncomplicated, not-so-fancy, easy-to-make foods that keep us organized and feeling in control. We have several non-negotiables around here, top of that list, is always having a solid, super tasty, homemade, dressing on hand. Since we have Big F-ing Salads just about daily around here, having a tasty dressing already made and waiting, makes it even easier to make good choices.
For us, it goes between Dad’s Greek Dressing, Homemade Dairy-free Ranch Dressing, 5-Minute Green Goddess Dressing and this tasty Lemon Tahini Dressing. This thick and rich dressing is one of my personal faves, because I will forever love a good creamy dressing, but definitely prefer to avoid dairy. Not only does this Lemon Tahini Dressing not have any dairy, but there’s no mayo or eggs, no nuts, just simple ingredients. Tahini is a paste made from toasted and ground sesame seeds. This dressing is paleo, vegan, keto, Whole30 compliant, nut-free, etc etc so it’s great for entertaining a crowd.
This Spring Salad features a vibrant Lemony Turmeric Yogurt Dressing that is creamy, tangy, fragrant and bright! It’s aromatic and complimentary to so many dishes, from grilled or roasted veggies, potatoes, crudite, or even chicken or fish – but it’s especially perfect with a seasonal salad with bright, spring veggies.
This gorgeous Spring Salad with Lemony Turmeric Yogurt Dressing features Silk Almondmilk Yogurt Alternative. A great option for those that have to eat dairy-free. In addition to being dairy-free and plant-based, Silk’s Almondmilk Yogurts are free from high-fructose corn syrup, artificial colors, flavors or preservatives are verified by the Non-GMO Project, they are responsibly produced and are free of gluten, casein, peanuts, egg and MSG. Now available in NEW Almondmilk 24oz tubs (Plain & Vanilla), if you wanna give it a try, grab a coupon for Silk’s Almondmilk Yogurt Alternative here.
This beautiful, golden Lemony Turmeric Yogurt Dressing comes together in minutes using the blender. It’s rich, creamy, thick, tangy and vibrant and it can be used in so many other recipes, beyond your standard green salad. Try drizzling over roasted veggies like cauliflower, Brussels sprouts or bok choy or grilled eggplant or asparagus. It would also be lovely over chicken or fish or overtop your cauliflower rice.
Easy Quick Pickled Onions will instantly upgrade just about any dish. We love them on salads, sandwiches and wraps, burgers, pizzas, tacos, eggs and more.
With nearly 8 years of recipes, Tasty Yummies is filled with lots of main dishes and side dishes, special occasion recipes, treats, easy weeknight meals and loads of simple how-tos, but I am always trying to check back in with the staple foods that continuously make appearances in my own kitchen, that might be beneficial for you guys, too. The foods that are on repeat and that I continue to come back to. The ones that offer the most bang for the buck, in terms of flavor vs time involved to prepare.
Quick Pickled Onions are pretty high up on top of that list. Quick Pickled Onions, more specifically quick pickled red onions, these are something I love to have on hand for a pop of flavor and crunch whenever I need it. They are great on top of salads, wraps, burgers, shredded chicken or beef, tacos, pizzas, veggie bowls, on chili or soups and so on.
The nice part of Quick Pickled Onions is that they bring the crunch that fresh, raw onions do but the flavor is far more mellow and less intense. It doesn’t hang on your tongue the way that raw onions can.
This gorgeous, vibrant Paleo Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free Whole30-compliant condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.
Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.
Disclosure: Post sponsored by Crock-Pot® brand slow cooker & Mirum Shopper, but all opinions are my own. Please see below for additional disclosure.
I always feel very divided when planning the Thanksgiving menu. Mostly I want a classic, traditional menu (obviously with some changes made to accommodate my diet and the diet of any of my guests, if I am hosting) but every year I like to mix it up a little with at least one dish, bringing in unexpected flavors or a new method of preparation. As part of my continued partnership with Crock-Pot® brand slow cooker, and in conceptualizing a holiday recipe using it, I knew it was the perfect tool for creating the best cranberry sauce this holiday season has ever seen. This here cranberry sauce was born to be the star of the show, rather than the unloved side that so many know it to be.
This Slow Cooker Caramel Apple Butter is the perfect way to celebrate the season’s most abundant fruit, but this isn’t your mamma’s apple butter. With a rich, honey sweetened caramel mixed right in, you’ll find notes of rich, caramely goodness paired with the traditional spicy and tart apple butter.
We are home and still getting settled after our whirlwind trip to Europe. It was absolutely glorious, incredible, magical and so inspiring. I came home with a heart full of memories, sore feet from so very many miles of exploring and a head full of ideas for recipes inspired by all of our delicious meals. While the jet lag has been a bit brutal (8 hours time difference is no joke), what has been an even greater challenge is getting back into it all. Not the work, my usual healthy eating or my daily fitness routine, I jumped right back into all of those – they are so important to my mental well-being and were sorely missed in those 10 days away. Rather, I again found myself plagued by something interesting upon my return, something that seems to happen nearly every time I step away for an extended period of time. The much needed break from the internet, the constant connection and the need to check in across the various platforms throughout the day, it all obviously disappears when I am off adventuring. It helps that with international travel we were limited in our data usage, and of course the time difference plays a role, as well, but being busy and present, this perfect combination renders the vast, never-ending virtual world essentially non-existent to me and I love it. I often look forward to that aspect of vacation as much as I do the travel itself.
I am all about the simple lately. Quick fixes, simple snack, meals without fuss. I want to enjoy the flavors of nourishing whole foods, with the seasonal ingredients I have on hand and minimal prep. It’s been a hectic month or so.
I haven’t had a moment to tell you guys, but I am back in school! As of this month, I am enrolled in the Nutritional Therapy Practitioner Program with the Nutritional Therapy Association to become a Certified Nutritional Therapist. I have long dreamt of finding the proper program where I could continue educating myself in a manner that would certify me to work even deeper with people, seeking to heal their bodies through a real food diet and a more foundational perspective.
I myself have been on a long and continued path towards healing my body. 10 years of trials and tribulations, ups and downs, diagnoses and at times, challenged guidance. While my own healing journey is far from over, with new discoveries on what works best for me still being made weekly, I have so much I want to share and yet, so much still I want to learn, both for myself and for the countless others whom I meet and want to help.
I could talk for hours about what I have learned already just a few weeks into the program and just what enrolling in this program means for me, moving forward, but I digress, I have a stack of homework and this post is supposed to be about dip. That said, please know that I will be sharing my experiences with this program and the curiculum here o the website. I will be sharing a monthly journal of sort, of the progress of my time in the program, for those that are curious in possibly joining yourself and for those that may just be curious in how what I am learning may be of help to you. So stay tuned for that. In the meantime, I have this super simple, seasonally-inspired snack for you. Read the rest of this entry »
I am so excited to share this simple tutorial showing you How-to Make Harissa Paste, because I fully believe everyone should have a jar of this stuff in their fridge at all times. This spicy red pepper paste is so incredibly delicious and so versatile. Think of it as a more refined sriracha. This aromatic and spicy, Tunisian hot chile sauce can be used to liven up dishes as you would any other hot sauce, it can also be used as a dip or a marinade. It brings a great depth of flavor to fish, meat, roasted vegetables, egg dishes, soups, stews, potatoes or rice. Add it to sandwiches, pizza, condiments like hummus or a homemade mayo. The list goes on and on and on some more. OK I’ve got one more, spread some of that harissa paste on some toast, add a lil avocado, maybe a fried egg. You are welcome.
Harissa is made by blending chiles into a thick paste with aromatic spices, a good quality olive oil, garlic, lemon juice and from there, the optional add-ins are endless. You can add roasted red pepper, roasted carrots or sun dried tomatoes, fresh herbs and so on.
Tunisia is the biggest exporter of pre-made harissa. In fact, harissa is often referred to as the National Condiment of Tunisia, so it’s perfect to go with my Terra Delyssa Organic Extra Virgin Olive Oil. But, no need to fly halfway around the world, for either one, harissa is quite simple to make this at home and customize it to your liking. You can easily adjust the level of heat by increasing or reducing the number of chiles or choosing chiles base on their spice. But do remember, harissa is meant to be hot!
Homemade mayonnaise might be one of my favorite, simple DIY foods. The very first time you make it, you’ll be wondering why you haven’t done it before. Once you see how simple it is to make and how incredibly delicious it is, you’ll be hooked, too. As usual, beyond the taste, what I really love is how I have control over all of the ingredients and I know the quality of the eggs and oil used and I know that there are no additional preservatives or stabilizers being added.
We get farm fresh pastured-raised eggs delivered to our home weekly, the farmer himself, drops them by. Before you even taste Tony’s eggs, you will notice a significant difference in the color of the yolks, compared to regular store-bought eggs (even the fancy organic, “free range” ones). The color is so vibrant, more of a golden orange color, much like the sun, rather than a pale, pastel yellow, like most eggs. There is truly nothing like farm fresh eggs, everything you make with them is tastier than you can ever imagine.
Most store bought mayonnaises rely on canola oil and other less ideal vegetable oils. What I love about making my own mayo at home is that I can use the highest quality eggs and oils. I generally prefer to use a mix of organic extra virgin olive oil (Terra Delyssa, of course) and either coconut oil or MCT oil. Avocado oil and macadamia nut oil are also both really great options.
For the purpose and ease of step-by-step photos and for dramatics (and a good arm workout), I made this batch by hand, just a bowl and a whisk. That’s all you need. But generally I make it in my blender or food processor, which is much easier. An immersion blender would really do the trick. (and it will be done probably in less than 1 minute)
I don’t know if I will ever get over the fact that prior to like 3 years ago, my only experience with chia seeds were those funny chia pets from when we were kids. Cha-cha-cha-CHIA! People really didn’t have a clue they were amidst such a super food!
Not only are chia seeds loaded with amazing nutrients, they are also so versatile. I like added them to homemade granolas, smoothies, you can make pudding with them and yes, you can even make simple homemade jams simply by adding chia seeds.
It’s strawberry season, it’s strawberry season and I might be just a little bit excited! Iapologize in advance, I know it isn’t quite strawberry season for those of you not in Southern California. But, that just means you can start bookmarking and saving all of these yummy strawberry recipes I share and they’ll be all ready for you to get to cooking as soon as they are in season near you.
This slighty sweet, kinda tart, and a little bit spicy, Strawberry Avocado Jalapeño Salsa, is just as amazing as it is beautiful. Great on tortilla chips, over your favorite tacos, on grilled chicken or fish, or even just with a spoon. We have already had some hot weather here in Southern California, so I have been enjoying summery treats a little early. This salsa is simple to make and just full of so much flavor. I don’t always love fruit in savory dishes, but this one is incredible. I have a feeling this is going to be a staple snack around here this strawberry season! Read the rest of this entry »
If you follow me on Instagram or Facebook, it is likely that you have seen how figs are overtaking my life right now. Our huge black mission fig tree is producing so much fruit. I love it. I have been getting quite creative with the figs; making pizzas, muffins, cakes, smoothies, adding them to salads and more. Fig season begins as early as June in some areas and it can run as late as October. My tree didn’t really start producing until mid August, but given how much small unripe fruit is on there, I have a feeling that I am going to have figs for quite some time. Yay!
Figs are quite perishable so I have been doing everything I can to use them up as quickly as I can. Stored at room temperature fresh figs keep for about for 1-2 days or 2-3 days in the fridge. Besides what I have been using in recipes, I have been freezing them whole and even dehydrating some so I can enjoy them in the off season, still. Look for lots of fig recipes over the next few weeks, I am loving having so many to play with.
Besides being delicious and so beautiful, figs are a wonderful source of calcium and dietary fiber. Figs have the highest amount of calcium of any fruit. Just 1 cup of figs has as much calcium as a cup of milk. Figs are also a good source of iron, magnesium, potassium, B vitamins, as well as vitamin K. Read the rest of this entry »
I am very excited to introduce you guys to Aubrey of Homegrown & Healthy today. Her site is an amazing curated collection of all that is healthy, homemade and fresh. Aubrey scours the internet to bring you healthy recipes and ideas, including her own recipes and crafts into the mix as well. If you want live healthier and be healthier without having to sacrificing your favorite foods or your budget, you have to check out her site. Today she is sharing a wonderful and simple recipe for Rose Infused Honey which couldn’t fit in more perfectly around here, since I only recently just share a recipe for homemade honey-sweetened ginger syrup. I have roses growing like crazy so I will be making this very soon, I love rose flavored soda water.
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“I’d rather have roses on my table than diamonds on my neck.” Emma Goldman
Roses: the iconic flower representing romance, love, beauty and appreciation. However, those beautiful, softly scented petals are for more than just show.
Did you know that roses are edible?
Not simply edible, but beneficial?
Roses having a soothing property and have long been regarded as a sedative, anti depressant, and all around stress reducer. From a nutritional standpoint it’s reassuring to know that roses are high in organic acids and nutrients, offering a ton of vitamin C.
(Of course, that doesn’t necessarily mean that you’ll want to eat every rose you come across. Especially avoid anything that comes from a florist–they cover those things in all kinds of chemicals–or eating flowers from a garden that utilizes pesticides or other chemicals. But you already know that, right?) Read the rest of this entry »
Somehow in all the fun and craziness of this past two weeks, I totally forgot to post this recipe! I was going through my camera and saw the photos and thought “OOPS”! We got a beautiful large bunch of Swiss chard in the first week of our CSA share from Porter Farms and with the abundance of other greens, I really wanted to figure out something creative to do with the Swiss chard that to just cook it up. I had also grabbed a beautiful bunch of garlic scapes at the farmers market that I was contemplating making some type of pesto with. Then a beautiful post from last year on Jeanette’s Healthy Living, found it’s way to Tasty Yummies Facebook feed through someone I follow and I knew that was the answer. It was heaven sent!
I made a few changes to the recipe to make it my own, so feel free to do the same, yourself. If you cannot have nuts, obviously just leave out the walnuts, it will still be amazingly delicious. Additionally I love the very subtle spice from crushed red peppers, feel free to leave that out, if you wish. The Swiss chard was a nice addition to this pesto and nicely took the place of basil or even arugula, both of which I usually make my pestos from. Swiss chard is a highly nutritious vegetable that is an excellent source of vitamins A, C, E and K. It also provides good amounts of dietary fiber, magnesium, potassium and copper. Recent research has shown that chard leaves contain at least 13 different polyphenol antioxidants! You can read more about Swiss chard and it’s many benefits here.
Never had garlic scapes before? The twisty, curly, bright green stems are also sometimes called garlic shoots, stems or spears. Garlic scapes are the hard stem that grow above ground, soaking up the sun, while the bulb forms underneath. While the garlic scape is still young and edible, it is a curvy and tender green stalk with a small tightly closed bud on the end. As the garlic plant continues to mature, the scape or stalk will straighten and provide strength for the increasingly larger bulb below the ground’s surface, becoming too tough to eat. Garlic scapes contain a great deal of flavor and are great in pestos, thinly sliced like a scallion or chives for salads, soup, hummus, stir fries, etc. Garlic scapes have the flavor and aromatics reminiscent of garlic cloves, but not nearly as intense or strong.
I cooked up some gluten-free organic brown rice penne rigate from Jovial Foods and tossed it with the pesto, along with some of the pasta cooking water to loosen up the sauce a bit. I hadn’t yet tried this pasta, but I really liked it. It was really light, not too starchy and it had a nice bite to it. Ironically, the day I made this dish, Gluten-free Girl and the Chef posted a video about the secrets to and a “how to” on cooking gluten-free pasta. I followed their instructions and I found it to be helpful to allow the pasta to sit a bit before draining. I would be curious how this would work with Tinkyada brand pasta which I normally use, since it seems a bit starchier.
Besides pasta, this pesto would be great tossed on grilled or roasted veggies, spread on a toasted slice of your favorite gluten-free bread, over eggs, and the list could go on and on.
[print_this]Garlic Scape and Swiss Chard Pesto – Gluten-free & Vegan
- 1 bunch garlic scapes
- 1 bunch swiss chard, leaves only
- 1/4 cup raw walnuts (optional)
- 1/2 – 1 teaspoon crushed red pepper flakes (optional)
- Juice from half a lemon
- 1/2 cup extra-virgin olive oil
- salt and pepper, to taste
Blanch the swiss chard leaves in boiling water for about 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out the water.
Put blanched swiss chard, garlic scapes, walnuts, crushed red pepper and lemon juice into the bowl of your food processor and process until still slightly chunky. Gradually pour olive oil in to feeder tube and continue processing until smooth. Season with salt and pepper. Serve tossed with your favorite gluten-free pasta, add a little of the cooking liquid from the pasta to loosen up the sauce, if you wish.