BLE Recipe Redo: Buffalo Wing Hummus

10 ounces of cauliflower (the organic brand I use comes in 10 ounce bags frozen cauliflowers) adding 12 ounces will not affect the recipe and veggie serving would increase to the 6 oz serving size.

1 ounce of nut butter (peanut, almond, cashew ...) that is just shy of  about 2 Tbsp. (1.90 T)

2 Tbsp of hot sauce (or to taste)
2 cloves of garlic
1 tsp paprika (optional)
1 Tbsp lemon juice or rice vinegar
Salt to taste.

Steam or cover cauliflower with water and boil until tender. Drain if you use the boil method.
Add all the ingredients to food processor and blend until smooth.
Eat warm or chilled with veggies.

BLE info.
Divide recipe in half.
Each half equals:

Protein = 1/4 - 1 ounce of the allowed amount of 4 ounces.

 Veggies= 5 ounces

This makes a good spread on rice cakes for the morning meal (skip the fruit). Add in a little more protein for a complete meal.

Or for dinner a nice side dip with fresh veggies, meat, cheese.

Cracker Dips

Strawberry Balsamic Dip: Top 8 oz. cream cheese with fresh, diced strawberries, then drizzle with balsamic vinegar & 2 Tbsp. raw honey.

Tzatziki: Mix 1 cup plain Greek yogurt with 1 grated cucumber, 2 minced garlic cloves, 1 Tbsp. lemon juice and 2 Tbsp. dill.

WHIPPED PUMPKIN HONEY BUTTER

http://www.somewhatsimple.com/whipped-pumpkin-honey-butter-recipe/

• 1 cup salted butter (2 sticks), softened
• ¾ tsp cinnamon
• ½ tsp pumpkin pie spice
• 6 Tbsp pumpkin puree
• 5 Tbsp honey
• 1 tsp vanilla

DIRECTIONS:

1. Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
2. Gradually add the rest of the pumpkin puree as you continue to whip the butter.
3. Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
4. Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
5. Serve at room temperature with a drizzle of honey over the top, if desired.

Notes:

• This butter should be stored in the refrigerator until ready to use.
• Make sure you are using pumpkin puree and NOT pumpkin pie filling.  They are not the same thing and they are not interchangeable.

Ginger-Pear Butter

 country living

• 1 raw pear
• 1½ tbsp. pure maple syrup
• 8 tbsp. unsalted butter
• ½ tsp. ground cinammon
• 1 tsp. freshly grated ginger
• 1/4 tsp. salt

1. Peel, quarter, and core the pear. Place the pear quarters on the prepared baking sheet and brush the tops with maple syrup. Bake for 20 minutes, or until the pear is very tender.
2. Set aside and let cool slightly and then mash until no large lumps remain.
3. In a medium bowl, combine the butter, mashed pear, cinnamon, ginger, and salt and stir until smooth. Cover and refrigerate for up to 1 week

Watermelon Salsa

• 

http://www.bhg.com/recipe/watermelon-salsa/

• 
  
• 
  
• 3
  cups chopped watermelon
• 1/2
  cup chopped green onions
• 1
  lime, zested and juiced

Directions

1. In a bowl stir together watermelon, onions, lime peel, and juice. Season to taste. Cover and chill for up to 4 hours. Drain before serving.

Nutrition Facts (Watermelon Salsa)

Per serving: 
• 13 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 3 g carb., 
• 0 g fiber, 
• 3 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Triple Ruby Relish

http://www.bhg.com/recipe/triple-ruby-relish/

• 16
  ounces strawberries, hulled and chopped
• 1/2
  cup chopped watermelon
• 6
  radishes, cut into strips
• 3
  tablespoons white balsamic vinegar
• 1
  tablespoons snipped fresh mint

Directions

1. In a large bowl combine strawberries, watermelon, and radishes. Add vinegar. Let stand 10 minutes. Drain. Toss with mint. Store any remaining relish in the refrigerator for up to 2 days.

Nutrition Facts (Triple Ruby Relish)

Per serving: 
• 22 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 5 g carb., 
• 1 g fiber, 
• 4 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Spicy Watermelon Salsa

http://www.bhg.com/recipe/pork-tacos-with-watermelon-salsa/

• 1 1/2
  cups chopped seeded watermelon

• 1
  fresh banana or Anaheim peppers, finely chopped*

• 1/4
  cup snipped fresh cilantro

Chop and mix...REady. 

PINEAPPLE GUACAMOLE

http://www.gimmesomeoven.com/pineapple-guacamole-recipe/#_a5y_p=3562958

INGREDIENTS:

• 3 ripe avocados, peeled and pitted
• 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
• 1 1/2 cups diced fresh pineapple, plus extra for topping
• 1/2 cup finely chopped red onion
• 1 Tbsp. fresh lime juice
• 1/4 cup fresh cilantro leaves, finely chopped
• 1/2 tsp. coarse sea salt
• dash of cumin
• 
  

DIRECTIONS:

Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.

Serve immediately, garnished with extra fresh pineapple and chopped cilantro, served with corn tortilla chips.  Or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.

STRAWBERRY AVOCADO SALSA

http://lecremedelacrumb.com/2015/05/strawberry-avocado-salsa.html

Sweet strawberries, bright avocados, red onions, cilantro, and spicy jalapeños come together in a tasty summer salsa you can whip up in minutes!

INGREDIENTS

• 1 pound strawberries, hulled and diced
• 2 large avocados, pitted and diced
• ½ red onion, diced
• 1-2 jalapeños, seeded and very finely chopped (see note)
• juice of ½ lime
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ⅓ cup cilantro leaves, roughly chopped
• tortilla chips, for serving

Quick and Easy Guacamole Recipe

http://paleoleap.com/quick-easy-guacamole/

This recipe make about 2 1/2 cups.

• 3 medium avocados or 4 small ones;
• 1 firm tomato, finely diced;
• 1/2 white onion;
• 1/2 cup chopped cilantro;
• 2 tbsp fresh lemon or lime juice;
• Optional salt and pepper to taste.

Preparation

1. Open the avocados and scoop out the flesh. An easy way is to cut it length-wise around the pit and than using a chefs knife strike the pit and then twist the knife so you can easily remove the pit and scoop out the flesh.
2. Mash the flesh with a fork, it can still have hard parts, follow your preference.
3. Stir the other ingredients.
4. Enjoy right away or store in the refrigerator. A trick is to put a plastic wrap that touches the guacamole so it doesn’t brown because of contact with air.

Lexi's Clean Kitchen Salsa

1. 4 organic Roma tomatoes (hw: option if fresh tomatoes not available: see below) 
2. -1/2 onion
3. -2 garlic cloves
4. -1 jalapeño
5. 1/3 cup fresh cilantro
6. -1 lime, juiced
7. -1/4 tsp Himalayan sea salt
8. -1/4 tsp freshly ground pepper
9. -1/4 cup water
10. -1/2 tsp extra-virgin olive oil
11. -Optional: 1/8 tsp red pepper flakes
12. -Optional: To make it extra spicy, add 1 habanero pepper

Instructions

1. 1. Slice tomatoes in half
2. 2. In a large skillet, heat 1/4 cup water and add in tomatoes
3. 3. Let cook for 3 minutes, flip over, and cook another 3 minutes (until skin starts to peel)
4. 4. Remove from skillet and peel any skin that's removable, then place into food processor
5. 5. In a pan, heat oil and add in onion and garlic
6. 6. Let lightly sauté for 5 minutes and transfer to food processor
7. 7. Add the rest of the ingredients (cilantro, salt, pepper, red pepper flakes, lime juice, jalapeño) to food processor and pulse lightly
8. 8. Transfer to air tight container and store in fridge

Another great option (If you don't have fresh tomatoes) sub with

1. -1 15oz. can organic whole peeled tomatoes
2. -1 15oz. can organic diced tomatoes with chiles
3. *Yields: 2 Cups

By Lexi's Clean Kitchen

Lexi's Clean Kitchen Guacamole 

• 2 ripe avocados
• 1 tsp lemon or lime juice
• A pinch of paprika
• Himalayan sea salt and freshly ground pepper, to taste
• A pinch of cayenne pepper (can omit or add more to taste)
• A pinch of red pepper flakes (can omit or add more to taste)
• 1/8 tsp ground garlic (omit if you aren’t a garlic fan)
• Optional: 1/4 cup tomato, finely chopped
• Optional: 1/4 cup red onion, minced

Directions:

1. Cut avocado in half and remove the pit
2. Scoop out avocado and place into a bowl
3. Using a fork, lightly mash the avocado (leave some chunks!)
4. Add spices and mix well, taste and adjust spices to your liking
5. Right before serving, add onion and tomato and mix to combine (optional)
6. Place in serving bowl