Last year, my friend Tommy and his lovely family, visited The House on High Street. As a housewarming gift, Tommy came fully equipped~ and introduced us to the Pumpkin Martini!
Scott and I do a lot of entertaining at The House on High Street. Which means I’m possibly in the kitchen a lot more than the average person. I like to eat what I prepare and serve to my guests, and I despise feeling outnumbered by chips, fried finger foods, and bread. Therefore, hummus is my staple go-to appetizer when hosting and entertaining.
I recently started making hummus myself for a few reasons. For starters, it can be expensive keeping store-bought hummus stocked in my fridge every week. I like to have control over the ingredients I’m using. (Here’s a good article about what may be lurking in your store-bought hummus.) Last but not least, I appreciate the option to experiment with different toppings to add a little bit of extraordinary.
I hope you’ll try making hummus yourself! Here is an easy recipe to follow.
Lately, I’ve been keeping these in the freezer for a quick snack that satisfies my sweet tooth. I’m so happy with this concoction I just had to share it with you!
I don’t know why I was afraid of green smoothies, for so long. I love mint chocolate-chip ice cream, so drinking a green frozen liquid shouldn’t have been an issue. As far as the main ingredient being spinach? Well, this smoothie doesn’t taste like spinach at all. It tastes like a banana-vanilla milkshake. Another great way to get those greens in.
As part of my growing enthusiasm to treat my autoimmune issues, I’ve been experimenting with lots of primitive foods. Specifically, I’ve been doing a lot with spinach. It’s so important to eat leafy greens. Especially if you are suffering with autoimmune issues as they deliver a great source of B12!
If you haven’t tried quinoa yet, I don’t know what you’re waiting for.