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November 2015

pumpkin hummus {paleo hummus}

one of the foods i enjoyed from the time the kids were little is hummus. when they were still toddlers, the biggest ones would make mini “wraps” with spinach leaves and chopped tomato – an interactive lunch. i created this paleo hummus with pumpkin to have an alternative to the traditional chickpea version.

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(make sure to press the zucchini to help release moisture. if you don’t, you’ll end up with a wetter version of hummus – still good, but it makes for a soggy cracker.)

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if you’re looking for a cracker to try that’s grain-free and gluten-free, this one is my copycat version of an old trader joe’s favorite!

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what’s your favorite made-over version of a favorite snack?  do you have a favorite hummus recipe?

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pumpkin hummus {paleo hummus}
 
Prep time
Total time
 
a bean-free version of hummus that features zucchini and hummus.
Author:
Recipe type: paleo appetizer
Serves: 6-8 servings
Ingredients
  • 1 whole zucchini, shredded and pressed to remove liquid
  • ¼ cup pumpkin puree
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 clove garlic
  • 1 tablespoon tahini (optional)
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
Instructions
  1. Add all ingredients except olive oil to food processor and blend.
  2. Drizzle olive oil into blender just to loosen; garnish with additional olive oil and paprika, if desired.

happy thanksgiving! {free fall printables}

happy thanksgiving!  today i’m sharing just a few vignettes from our home.  little by little, we’re building our nest, and creating a haven for hospitality to happen.  we will be making new memories with visiting family, smothering our college boy while we have him home for a few days, and generally loving our neighbors, our blessings, and the season we’re in.  my prayer for you today is that you’re soaking in the time with your loved ones, eating good food and making memories that will matter for generations to come.  (scroll through to the end for some links to lovely free fall printables…)  be blessed!

 

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Give thanks to the LORD, for he is good; his love endures forever. (1 Chronicles 16:34)

 

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I will give thanks to the LORD because of his righteousness and will sing praise to the name of the LORD Most High. (Psalm 7:17)

 

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The LORD is my strength and my shield; my heart trusts in him, and I am helped. My heart leaps for joy and I will give thanks to him in song. (Psalm 28:7)

 

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Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name. (Psalm 100:4)

 

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Praise the LORD. Give thanks to the LORD, for he is good; his love endures forever. (Psalm 106:1)

 

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this adorable “oh, hello fall” printable came from thoughts from alice.  click through to get your own!  (thank you, alice!!)

 

fall decorating ideas angela sackett

here are a couple more printables i love and have used throughout our home.  enjoy!

super cute kids’ activity sheets from “i should be mopping the floor”

the prettiest chalkboard wreath printable from “i should be mopping the floor”

i’m loving this “what if i fall” beautiful calligraphy art, featured on the resource girls.

what are you most thankful for today?

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grain-free crackers {copycat trader joes rosemary raisin crackers}

i adore the raisin-rosemary crisps at trader joe’s – they just don’t adore me back.  (how i wish they made a gluten-free version – are you listening, trader joe’s?)  in the mean-time, i decided to combine those sweet-and-savory-flavors myself in a grain-free cracker.  i think these would be perfect on a thanksgiving cheese tray!

 

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i’m being forthright here: these are very different from the super-crunchy, crisp, light trader joe’s crackers.  but the flavor profiles are similar, with a deeper, nuttier quality.  i’m happy with the result!

 

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these are really good as a vehicle for bean-free pumpkin hummus, in case you’re interested in giving it a try!

 

grain-free crackers {copycat trader joes rosemary raisin crackers}
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, rosemary and raisin crackers made with pumpkin and sunflower seeds.
Author:
Recipe type: allergy friendly snack
Ingredients
  • ¾ cup pumpkin seeds
  • ½ cup blanched almonds
  • ¼ cup pumpkin puree
  • 2" spring rosemary, leaves stripped and finely chopped
  • up to ¼ cup water (as needed)
  • 1 tablespoon coarse sea salt, plus additional for garnish
  • 2 tablespoons golden raisins
Instructions
  1. preheat oven to 300 degrees; line a cookie sheet with parchment paper.
  2. add ingredients to food processor, reserving additional sea salt and raisins.
  3. pulse until almonds and pumpkin seeds are finely ground and blended into pumpkin.
  4. add raisins and pulse just until they are finely chopped, adding water only as needed to make a thick paste.
  5. dump "dough" onto parchment lined cookie sheet.
  6. top with a second sheet of parchment paper.
  7. roll "dough" into a thin layer ("cracker-thin") and carefully peel back top parchment sheet.
  8. sprinkle to taste with additional sea salt.
  9. use a pizza cutter to score into desired cracker shapes.
  10. bake at 300 degrees for 20 minutes; if dough begins to brown quickly, lower temperature to 275.
  11. when crackers are crisp and dry, remove and carefully break apart.
  12. store tightly covered in a cool place for up to several days.

 

 

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