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This whole grain, healthy Sugar Free Angel Food Cake is light, fluffy and tender! It tastes better than boxed mixes and is just as easy to make!

PIN Sugar Free Angel Food Cake

I’m pretty sure they SAY that they call it angel food cake because it’s so fluffy but you and I both know that’s a lie.

It’s because you can hear ANGELS SINGING when you put it in your mouth.

Especially with a side of whipped cream, strawberries AND vanilla ice cream (go big or go home baby.) BOY OH BOY can you not just taste that right now? It’s pretty much the quintessential Summer food.

It was my Grandpa’s favorite combo too. Whenever he came over, we had to have it. So now it always has this special place in my heart.

And also, my stomach because the amount of angel food cake I have consumed in the past weeks is borderline mental. 

Honestly, this was another try-it-12-times kind of recipe (not even exaggerating) so I have been having a slice with almost every meal because I hate wasting.  HOWEVER, I did discover that it’s VRY VRY magical with strawberries and (full fat) vanilla Greek yogurt all mixed into a bowl for breakfast or snack.

You’re welcome.

The texture of this healthy angel food cake recipe is just as light, fluffy and magical as the kind you would buy and make from a mix, but made with simpler ingredients and honestly probably PRETTY close to just as easy as the boxed mix kind.

I WILL WARN YOU THOUGH. This cake is VERY finicky. You NEED an angel food pan with a removable bottom to make this and you need to follow the instructions to a T, weighing your flour and not substituting any ingredients. Trust me, I made it 12 times.

How to make angel food cake
  1. The first step is to spin your sugar in the food processor. This makes it super fine so that it doesn’t affect the texture of your cake
  2. Sift 1/3 of it together with the flour, cornstarch and salt and set aside
  3. Separate your eggs and whisk (using a stand mixer) your whites, vanilla and cream of tartar together until nice and frothy.
  4. Add in the sugar a little at a time and then whisk until soft peaks form. DO NOT OVER BEAT
  5. Slowly fold in your flour mixture and transfer it into the prepared tube pan WITH A REMOVABLE BOTTOM.
  6. Bake at 350 degrees until a skewer inserted into the middle comes out clean
  7. Let cool in the pan for 1-hour UPSIDE DOWN (to prevent it collapsing!)
  8. EAT

What are soft peaks?

A soft peak is a peak that stands up alright on its own when you remove the beater from the bowl. BUT, the tip of the peak will curl over onto itself instead of standing up straight. After a few seconds, the peak will melt back into the egg whites.

What can I substitute for monkfruit?

I personally love monkfruit to make this low carb angel food cake, but you could PROBABLY use any of your favorite granular sugar-free sweeteners, as long as you spin them first! I have not tried this, but let me know in the comments if you do!

Whether you serve it old school with whipped cream and strawberries, or you go crazy and add some ice cream ORRRR you take one from the Taylor playbook and add it to your daily breakfast or snack rotation, you will not be disappointed.

Fluffy, light and magical angel food cake is here for your hungry self ANY time of the day.

Other Recipes You Might Like:

Low Carb Keto Oatmeal

Healthy Frozen Strawberry Dessert Recipe

Low Carb Sugar Free Keto Blueberry Muffins

Sugar Free Angel Food Cake

This whole grain, healthy Sugar Free Angel Food Cake is light, fluffy and tender! It tastes better than boxed mixes and is just as easy to make!

  • 1 Cup + 1 Tbsp Granulated monkfruit
  • 1 Cup Whole wheat pastry flour ( (124g) *)
  • 2 Tbsp Cornstarch
  • 1/4 tsp Salt
  • 12 Egg whites, (at room temperature (not the liquid egg whites))
  • 1 1/2 tsp Cream of tartar
  • 1 tsp Vanilla extract
  1. Preheat your oven to 350 degrees. Rub just the VERY bottom of a tube pan with a removable bottom with a TINY bit of coconut oil. You barley want to see it, and make sure you don't get any on the sides. **

  2. Place the monkfruit into a large food processor and process until super-fine and powdery, about 2 minutes.

  3. Place the flour, cornstarch and salt into a sifter and sift 3 times. Once you have sifted 3 times, add 1/3 of the monkfruit into the sifter and sift again. Set aside.

  4. Place the egg whites, cream of tartar and vanilla in the bowl of a stand mixer (do NOT use a hand mixer) and use a whisk attachment on medium speed for 30 seconds.

  5. Add the rest of the monkfruit a little bit at a time until mixed. Turn up the speed to medium high (6 on a Kitchenaid Stand Mixer) and blend until soft peaks form, which is about 2 mins and 30 seconds to 3 minutes 30 seconds. *** READ NOTES

  6. Once soft peaks have formed, Sift 1/3 of the flour mixture over top of the egg whites. Use a large spatula to GENTLY fold the flour in. Repeat 3 more times until the flour is very well mixed and so streaks form

  7. Spoon the batter into the tube pan gently. Bake until the top is golden brown and a skewer inserted between the two sides comes out clean, about 35-40 minutes.

  8. Let cool upside down on a cooling rack for 1 hour.

  9. To remove: Run a butter knife along the outside and inside of the pan AND the inside (it's okay if it gets a little crackly) and remove the sides of the pan. GENTLY run a butter knife under the top of the cake and remove the base.

  10. Let cool completely and DEVOUR! ****

*Please weigh your flour to ensure results 

** Traditionally you would never use any  oil but since this is sugar free the top needs the TINIEST bit. Too much and the top will cave in. Do not do the sides or the cake will deflate.

** *DO NOT over beat your egg whites or they will deflate while cooking. The peaks should form but be soft and curl over at the top, melting back into the egg whites after a couple seconds

**** The outsides of the cake harden as it cools due to the monkfruit. So make sure you do not leave it out on the counter too long and store it in an air tight container. It’s best served as soon as possible once cooled

FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 1 POINTS+: 1. OLD POINTS: 1

(per 1 slice, based on the cake making 12 slices)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Sugar Free Angel Food Cake appeared first on Food Faith Fitness.

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Learn all the tips to making the best Healthy Whole Wheat Blueberry Muffins! These are fluffy moist, tender, whole grain and bursting with blueberries!

PIN Whole Wheat Blueberry Muffins

Liiiiiike the kind with perfectly puffy tops speckled with crunchy, golden sugar.

AKA: the best kind of muffin EVER that not one person on planet Earth can say no to.

This healthy blueberry muffin recipe, you guys, I adore it.  They are the first whole grain recipe that I’ve created in many years and, although I still love me some  keto blueberry muffins with almond flour, there is just something about wheat flour that gets my heart.

These whole grain blueberry muffins are everything that you could hope to experience in your muffin munching mouth:

  • Perfectly sweet
  • Tender
  • Moist
  • Jam PACKED with bursty, fresh and fruity blueberry BLISS

But the tops? That is where the money is at.

Sprinkling a little bit of raw organic cane sugar is the MAGIC baby.  The crystals are thicker than standard sugar and they just get a little caramelized and crunchy as the muffin puffs up with LOVE and YUMMINESS in the oven and leaves you understanding why you always save the top for last.

Real talk: if you don’t eat a muffin from the bottom –> Top you’re doing it wrong.

I played with this recipe about 5 times (getting close to another paleo lemon bar situation on my hands) before nailing the ratios.  Yes, internet friends, Greek yogurt is magical and gives you tender muffins BUT there is only so much you can do with it.

Sometimes you just need some OIL and these muffins went from a 6 to an 11 on the yum scale when I added in a drizzle of coconut oil.

SO DO NOT SKIP IT. You have been warned.

Key Ingredients in Whole Wheat Blueberry Muffins Recipe

Buttermilk – this might sound a little weird to you, but using buttermilk (full fat please!) makes these muffins EXTRA light and fluffy. You could PROBABLY use almond milk with a little apple cider vinegar here if you’re dairy free, but it won’t have the same fat content, flavor and lightness!

PLUS, then you can make some Sunday morning pancakes with the leftovers. You’re welcome.

Greek yogurt – Adds a little bit of yummy tang and gives a SERIOUSLY fluffy texture. You COULD use low fat or fat free, but your muffins will not have near the flavor or richness as using full fat!

Extra egg yolk – don’t knock it until you try it! Just like the avocado cookies, that extra egg yolk makes these muffins SUPER rich tasting – just like your fav bakery!

White whole wheat flour – my most favorite baking flour. It’s light, like all purpose flour, but has all the awesome health benefits of whole wheat! You CAN use oat flour for gluten free, but you need to use a little more – 2 cups! They are still super yummy with oat flour!

Coconut sugar – These muffins have a lovely caramel-y undertone thanks to using this! But, if you don’t have it, just use brown sugar!

They are the kind of muffins that, honestly, you should make 2 batches of:

One to leave on your counter so snacky-you can munch throughout the day.

And one so that hungry you can thank your smart self when you’re craving a blueberry muffin in the future.

Planning ahead. Making muffins. WINNING AT LIFE.

Other Recipes You Might Like:

Blueberry High Protein Muffins with Quinoa

Strawberry Oatmeal Muffins with Rhubarb

Healthy Banana Muffins with Turmeric

Healthy Whole Wheat Blueberry Muffins

The BEST Healthy Whole Wheat Blueberry Muffins – Fluffy, moist, tender, naturally sweetened and made with Greek yogurt! These are the BEST healthy blueberry muffins and they're under 200 calories! | #Foodfaithfitness | #Wholewheat #healthy #Greekyogurt #muffins #wholegrain

  • 1 3/4 Cup + 1/2 tsp White whole wheat flour ((210g) divided * (See notes for gluten free))
  • 1 Tbsp Baking powder
  • 1/2 tsp Sea salt
  • 3/4 Cup Coconut sugar
  • 1/2 Cup + 2 Tbsp Bulgarian Style Buttermilk
  • 1/2 Cup Full fat (5%) Plain Greek Yogurt (**)
  • 1/4 Cup Coconut oil, (melted (at room temperature))
  • 1 Egg, (at room temperature)
  • 1 Egg yolk, (at room temperature)
  • 2 tsp Vanilla extract
  • 1 Cup Fresh blueberries
  • 1 Tbsp Raw organic cane sugar
  1. In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.

  2. In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.

  3. Add in the flour mixture and gently whisk until JUST moistened – should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.

  4. In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.

  5. Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.

  6. Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.

  7. Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities – they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.

  8. Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.

  9. Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***

  10. DEVOUR!

*Please weigh your flour to ensure accurate results

** Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won’t taste the same

*** as with most baked goods, these taste better when they have cooled completely for a few hours!

TO MAKE GLUTEN FREE:

Use 2 Cups of GF oat flour (212g) and keep the rest the same!

FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Healthy Whole Wheat Blueberry Muffins
Amount Per Serving
Calories 187 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 4.6g 23%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.6g
Cholesterol 35mg 12%
Sodium 79mg 3%
Potassium 18mg 1%
Total Carbohydrates 26.6g 9%
Dietary Fiber 2.1g 8%
Sugars 15.3g
Protein 4.5g 9%
Vitamin A 1.7%
Vitamin C 2.6%
Calcium 5.1%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 5. OLD POINTS: 4

(per 1 muffin, based on the recipe making 12)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Healthy Whole Wheat Blueberry Muffins appeared first on Food Faith Fitness.

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Just wanted to let you know that this sweet and spicy grilled Thai Beef Salad is sponsored by my friends over at DOLE®!

This Thai Steak Salad is an easy, 15 minute dinner that even picky eaters will love! Spicy, sweet and packed with protein and fiber to keep you full!

PIN Grilled Thai Beef Salad

Spice! Spice! Baby!

Do do do do do do do do do dooooo.

Don’t even want to tell you how long it took me to count the “dos.” Might have even had to watch a Youtube video.

While this Thai steak salad may not have its OWN little theme song or jingle yet, my salad spidey-senses are tingling and telling me that soon? IT WILL.

Because when food is:

  1. Delicious
  2. So easy to make you could (almost) do it with your eyes close <– do not recommend cutting mango or steak with your eyes closed just FYI. Be safe internet friends.
  3. Nutritious

Why would it NOT have its own theme song? It’s just a combination of facts and logic folks.

This FILLING, heart and super-fresh salad is a mish mash of really tasty things that you are going to like and is LOADED with goods. I don’t know about you, but if there is more lettuce than there is “stuff” in a salad I’m just like “okay, no. Try again. Come back later” and I end up eating homemade cookie dough ice cream cake instead.

This Spicy-Sweet Grilled Thai Steak Salad will add some flavor to Summer Dinner! @DoleTweetsClick to Tweet

I know you’ve done it too.

But T-H-I-S Thai beef salad recipe? It’s piled HIGH with protein-packed edamame beans, tender black beans, chewy red rice and crispy sesame seeds! Then there are chunks of creamy avocado, juicy steak with punchy ginger and salty soy sauce. Finally we come to the fruity, sweet mango bursts that play REAL well with the sweet and spicy Thai Chili sauce that’s hugging everything together to make the Summer salad of your DREAMS.

Told you. DELISH.

And SO easy thanks to DOLE® Bountiful Kits!  These kits come in unique flavors and all have a selection of plant-based proteins to keep you feeling full and satisfied. Best of all, they’re ready in about a minute and are TOTALLY yummy.  They have Fiesta Ranch, Lentil Cucumber, Triple Quinoa and, of course, Sweet Thai! <– You can find them in the produce aisle and you have GOT to try ‘em.  We have tried them all and NONE disappoint.

I polled you guys on Instagram and you wanted some Sweet Thai action so here we are with this grilled Thai Beef Salad.

All you gotta do is marinade some steak, grill it up and then toss it with the DOLE® Bountiful Sweet Thai kit, add in your mango and avocado and you are ready to rock-and-roll your taste buds RIGHT OFF your head because this salad is just so dang good.

Really should have just named this post seriously satisfying sweet and spicy Thai beef salad because that is exactly what it is.

Honestly, even if you leave off the beef to make this a vegetarian salad, you’re going to love it. Even if you left off the mango and avocado, the DOLE® Bountiful Sweet Thai kit has a HIGH yum factor on its own or served as a side.

Don’t feel like making it into a meal salad? Try serving it with:

While I am partial to the grilled Thai beef salad situation that we currently find ourselves in, any way you serve it, spicy-sweet and tasty Thai salad is going to hit on a home run across your taste buds.

Other Recipes You Might Like:

Thai Mango Avocado Salad

Thai Peanut Cauliflower Pizza

Thai Salad and Cauliflower Rice Wrap

Grilled Beef Stir Fry with Asian Almond Dressing

Grilled Thai Beef Salad

This grilled Thai Beef Salad is an easy, 15 minute dinner that even picky eaters will love! Spicy, sweet and packed with protein and fiber to keep you full!

  • 2 1/4 tsp White miso paste
  • 1 Tbsp Hot water
  • 1 1/2 tsp Honey
  • 3/4 tsp Reduced sodium soy sauce
  • 1/4 tsp Sriracha
  • 1/4 tsp Fresh ginger, (minced)
  • 8 Oz Top sirloin steak
  • 1 DOLE® Bountiful Sweet Thai Salad Kit
  • 1/2 A large avocado, (cubed)
  • 1/2 A mango, (cubed)
  1. In a medium bowl, mix together all the ingredients, up to the steak. Add in the steak and cover with the marinade. Cover and refrigerate at least 1 hour but up to overnight.

  2. Once marinated, preheat your grill to high heat. Remove the steak from the marinade. When the grill is hot place the steak on it and cook for 4-5 minutes, until charred. flip and cook until desired done-ness. * Cover and let rest for at least 5 minutes.

  3. While the steak rests, mix together the DOLE® Bountiful Sweet Thai Salad Kit, and add in the mango and avocado.

  4. Divide the salad between 2 plates. Slice the steak and divide between the salads.

  5. DEVOUR!

  • Cook another  3 to 5 minutes for medium rare (an internal temperature of 135 degrees F) 5 to 7 minutes for medium (140 degrees F) OR 8 to 10 minutes for medium-well (150 degrees F. ) This is based off a steak that is 1 1/2 inches thick. It may be more or less depending how thick yours is!

THIS POST IS SPONSORED BY MY FRIENDS AT DOLE®. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!

Stay in touch with DOLE® on social media for more delicious ideas! Facebook/Twitter/Instagram / Pinterest

Nutrition Facts
Grilled Thai Beef Salad
Amount Per Serving
Calories 425 Calories from Fat 147
% Daily Value*
Total Fat 16.3g 25%
Saturated Fat 3g 15%
Monounsaturated Fat 3g
Cholesterol 48mg 16%
Sodium 592mg 25%
Potassium 415mg 12%
Total Carbohydrates 40.6g 14%
Dietary Fiber 4.5g 18%
Sugars 22g
Protein 30.7g 61%
Vitamin A 9%
Vitamin C 28%
Calcium 0.9%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

(per 1/2 the recipe)

STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTERESTFACEBOOK AND TWITTER!

The post Grilled Thai Beef Salad appeared first on Food Faith Fitness.

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This Miso Lemon Tahini Dressing Recipe is an easy, creamy dressing that is big on taste and is SO easy to make! Garlicky, sweet, tangy and so addicting!

PIN Miso Lemon Tahini Dressing Recipe

Honestly, did not even think about posting this tahini salad dressing recipe.

Which is weird because, liiiike, I eat it almost E’RYDAY. For real.

It’s like I’m too busy making crazy things like paleo chocolate muffins with tahini  that I forget to share really simple, REALLY versatile kind of recipes. And the kind of recipes that I always have in my fridge.

And this garlic tahini sauce is THAT. As soon as I run even the teeny, tiniest bit low on it, BAM I blend up another batch.

It is that good my friends. It’s good on a chicken cobb salad for lunch, drizzled on tahini maple roasted sweet potatoes for dinner and I’ve even drizzled it on strawberries for dessert. Which was sort of weird but also strangely addicting?

I know. I’m a freak.

The secret is in the sauce.  No, but literally. The secret IN the sauce is white miso paste. I told you in the miso glazed salmon that I was having a moment with miso and ya’ll know that I’m always having a moment with tahini, so putting the two together? IT MADE SENSE.

I can’t lie though. The idea was first sparked in my brain when I made this maple-miso dressing. But then I decided to change almost all the ingredients when I had the idea to make it a little more savory and add A LOT of roasted garlic.

Yes, my internet friends, this miso lemon tahini dressing recipe DOES call for a WHOLE head of roasted garlic.  Mostly because a. I really like garlic but also partly because b. I am trying to ward off the vampires.

Not actually. But maybe.

If you are not garlic obsessed, you can totally use as many cloves as you want – just add a few as you blend to taste! Do not be surprised if you end up using the whole head though because it just adds so much flavor to this ultra-creamy and super luscious, savory and UMAMI packed vegan tahini dressing.

Where can you find tahini?

Because tahini is super popular right now, I have no problem finding mine in the “international aisle” at any grocery store. The only place I’ve yet to find it is at Walmart, which is sort of weird.

You may also need to look at a Mediterranean grocery store OR just buy it on Amazon!

How to make tahini dressing

This is honestly the easiest salad dressing you will ever make!

  1. Rub oil into your head of garlic and roast for 40-60 minutes at 400 degrees until soft and tender.
  2. Add the garlic cloves into a high-powered blender
  3. Add ALL the other ingredients and blend on HIGH
  4. Stop and scrape down the sides and blend again until smooth and creamy!

DONE! So darn easy.

How to store Tahini dressing

I store my dressing in an air-tight mason jar in my refrigerator. I’ve had it stay good for 2-3 weeks if you store it properly!

Spoiler alert: you won’t need to store it that long because it’s gonna be gone just as fast as you make it.

I also shared the miso lemon tahini dressing recipe on Food Fanatic, so be sure to check it out there!

Other Recipes You Might Like:

Instant Pot Tahini Cashew Curry

Paleo Sweet Potato Brownies with Tahini

Tahini Grilled Avocado, cauliflower and Sweet Potato power Bowls

FOR THIS RECIPE, I RECOMMEND:

(per 1 Tbsp – based on the recipe making 2o Tbsp)

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 1 POINTS+: 1 . OLD POINTS: 1


STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!

The post Miso Lemon Tahini Dressing Recipe appeared first on Food Faith Fitness.

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Grilled cauliflower steak is an easy, healthy and naturally gluten free and vegan Summer meal that everyone will love! The romesco sauce is addicting!

PIN Grilled Cauliflower Steak

We JUST had keto steak and now we have a cauliflower steak recipe.

I actually tested BOTH of those recipes in the same week, and we ate them for dinner together multiple nights in a row.  It was pretty much the week of steak here in the FFF HQ.

Insider Tip: this is how I also learned that this romesco sauce is RLY RLY good on ACTUAL grilled steak.  Also good on chicken, roasted veggies, eggs and pretty much anything on planet Earth because it is just THAT YUMMY.

But, we’ll get to that. First, we gotta talk about the vegetal version of the steak situation that we find ourselves in.

You’ve probably seen roasted cauliflower steaks popping up all over your Pinterest feeds because they are SUPER trendy right now. They’re essentially just large slabs of cauliflower that are cooked, instead of cutting them up into littles bites.

BUT “Large slab of cauliflower” just doesn’t have the same ring to it as “cauliflower steak” ya know?

How to Cut Cauliflower Steaks
  1. Chose a BIG head of cauliflower as this makes them much easier to slice!
  2. Remove the outer leaves and trim the stem end so the cauliflower sits flat
  3. Hold the cauliflower with it’s base on the cutting board and use a VERY sharp knife to cut though the center of the cauliflower length-wise.
  4. Cut each half into two 1-inch thick slices!

You can save the rest for roasting or to make cauliflower tater tots, mock cauliflower potato salad or cauliflower rice!

Because it’s the Summer I thought it would be fun and tasty and magical to add a little smoky, charry flavor because there are few things in life that do not get better grilled and cauliflower steaks are not one of them.

How to Grill Cauliflower Steaks
  1. Once you’ve sliced them into steaks, brush them with olive oil, lemon juice and salt and heat your grill to medium heat.
  2. Cook them for about 8-10 minutes per side. You want deep grill marks and they should be fork tender!

Now you’re left with slabby pieces of cauliflower that our trendy selves are calling grilled cauliflower steaks, but they need a little pizzazz and flavor MAGIC.

Enter: romesco sauce.

Aka: the best dang sauce in all the land that you will want to eat with a spoon and put on all the things I listed earlier PLUS SOME.

It’s just this perfect combination of toasty almonds, ripe, juicy tomatoes, vinegary roasted peppers and tangy lemon juice with spicy bursts of cumin that dance across your tongue and I am INTO IT. <– Which tells me that you will be falling into a romesco romance too.

It’s bright and vibrant and adds this layer of flavor to otherwise not-so-exciting cauliflower and is actually giving us the right to be fancy and call these “steaks” instead of the “slabs of cauliflower” that we know they truly are.

Seriously. Make a double batch.

You’re welcome.

Then let it get all up in cauliflowers BUSINESS and they’ll dance right on down into your actually-loving-veggies-right-now-belly.

Other Recipes You Might Like:

Vegan Sloppy Joes with Cauliflower

Tahini Grilled Avocado, Cauliflower and Sweet Potato Power Bowls

Grilled Mango Chicken Cauliflower Rice Wrap

Grilled cauliflower steak

Grilled cauliflower steak is an easy, healthy and naturally gluten free and vegan Summer meal that everyone will love! The romesco sauce is addicting!

  • 1 Large head of cauliflower, (sliced lengthwise through the core into 4 'steaks')
  • 2 Tbsp Fresh lemon juice
  • 1 Tbsp Olive oil
  • Sea salt
For the Romesco Sauce:
  • 1/4 Cup Slivered Almonds
  • 1/2 A large tomato on the vine, (chopped)
  • 1/2 Cup Thinly sliced roasted red peppers, (packed)
  • 1/2 Tbsp Fresh lemon juice
  • 1 tsp Garlic, (minced)
  • 1/4 tsp Sea salt
  • 1/4 tsp Ground cumin
  • Sliced parsley, (for garnish)
  1. Pre heat your oven to 350 degrees. Spread the almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Pre heat your grill to medium heat.

  2. Place the cauliflower steaks on a cutting board and mix the lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.

  3. Place the cauliflower "steaks" on the grill, oil side down and cook until they are charred and begin to soften, about 8-9 minutes. Then, rub the rest of the oil mixture on top of the "steaks" and flip. Cook until soft and fork tender, about another 8-10 minutes.

  4. While the cauliflower cooks, place the 1/2 tomato into a SMALL food processor (mine is 3 cups) and process until broken down and smooth*.

  5. Add all the other sauce ingredients in, including the toasted almonds, and process until smooth and creamy.

  6. Serve the sauce over the cauliflower and garnish with parsley.

  7. DEVOUR!

*Don’t try to mix everything without breaking down the tomato first – it doesn’t work well and you will have chunky tomato.

FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Grilled cauliflower steak
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4.6g
Sodium 251mg 10%
Potassium 494mg 14%
Total Carbohydrates 10.4g 3%
Dietary Fiber 4.7g 19%
Sugars 3.8g
Protein 4.6g 9%
Vitamin A 8.7%
Vitamin C 132%
Calcium 5.4%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 2 POINTS+: 3. OLD POINTS: 2

(Per 1 steak with 1/4 of the sauce)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

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The post Grilled Cauliflower Steak with Romesco Sauce appeared first on Food Faith Fitness.

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This Air Fryer Buffalo Cauliflower is an easy recipe that even picky kids will love! Gluten free and vegan option and so crispy and crunchy too!

PIN Air Fryer Buffalo Cauliflower

Are you still eating buffalo foods in the Summer?

Please say yes.

I have this feeling that you’re looking at me through the screen, shaking your head and thinking “liiike, have you gone mental Taylor? Why would we eat spicy-mouth-on-fire-food when our bodies are already on fire because – hello- 100-degree weather in JULY?”

I know, I KNOW. We typically eat things like healthy buffalo chicken dip or paleo buffalo chicken casserole around football season, but can we just start a little early with this air fried buffalo cauliflower? Isn’t football season sort of soon?

I truly know nothing of these sporting seasons, so this is really just a hopeful guess.

But, I meannn, they’re crispy and crunchy and spicy and flavorful and they’re the kind of vegetables that both you, your veggie hating husband AND your kids will actually, you know, ENJOY eating sooo I’m pretty sure that they’re good for any time of the year right?

Right. I knew you would come around. <– Just blast your AC and all will be well.

How to make air fryer buffalo cauliflower

The air fried cauliflower goes down like this:

  1. Cut your cauliflower into large florets! We’re trying to make these kind of like fried cauliflower WINGS – so you want them to be good sized, like a chicken wing.
  2. Melt butter and mix it with buffalo sauce. Pour it all over the cauliflower and refrigerate at least an hour. This sounds silly but I tried making these without doing so and they had a lot less buffalo flavor! It’s all in the marinade.
  3. Melt the rest of the butter and combine with the hot sauce. Pour over the cauliflower.
  4. Dip the cauliflower into panko – not breadcrumbs.
  5. Cook in the air fryer until crispy, about 17-20 minutes!
  6. Dip into ranch, blue cheese sauce or just eat them as is!

Just like the cauliflower tater tots, cauliflower mashed potatoes and low carb mock cauliflower potato salad, I am not going to lie to you and tell you that you cannot tell the difference between these cauliflower bites and chicken wings.

Let’s be realistic people, shall we? Cauliflower and fried chicken and two VERY different things.

B-U-T they are super satisfying and a great way to get any veggie hating human to not hate veggies just a LITTLE bit less.

Also, if you don’t love buffalo foods, you might RLY RLY like these. Buffalo flavoring using isn’t REALLY my jam, but I actually was not mad about having to test these over and over to figure out the perfect flavor and crispy-crunchiness.

How to make Air Fryer Buffalo Cauliflower gluten free

Since almost everything in this recipe is naturally gluten free, you can use gluten free panko to make these if needed. I will say I have made them both ways and using non gluten free panko is a LITTLE crispier. BUT it’s not that noticeable!

How to make these vegan

You can simple use vegan butter and voila! Vegan cauliflower wings!

Breaded vegetables. 

Because what isn’t better with carbs?

Other Recipes You Might Like:

Crock Pot Low Carb Buffalo Chicken Soup

Vegan Buffalo Patties with Avocado Dip

Buffalo Chicken Egg Muffin Recipe

Air Fryer

This Air Fryer Buffalo Cauliflower is an easy recipe that even picky kids will love! Gluten free and vegan option and so crispy and crunchy too!

  • 5 Tbsp Buffalo sauce
  • 1 Tbsp Unsalted butter ((vegan if needed))
  • 3 Cups Cauliflower, (cut into 1 1/2 inch thick florets (268g))
  • Sea Salt
  • 1/4 Cup Panko ((GF if needed))
  • Cooking spray
  1. Melt 1/2 Tbsp of the butter and mix it with 3 Tbsp of the buffalo sauce. Pour over the cauliflower and stir until well covered (I use my hands as it's easier.) Cover and refrigerate for at least 1 hour, up to overnight.

  2. Once marinated, melt the rest of the butter and mix with the buffalo sauce. Pour over the cauliflower and stir until coated. Season with salt.

  3. Preheat your air fryer to 400 degrees for 10 minutes. Spread the panko into a shallow, rimmed plate. Pick each cauliflower up by the steam and rolls the tops of each floret into the panko. Place onto the mesh basket of the air fryer. Repeat with remaining florets.

  4. Spray the tops of the florets with cooking spray and cook until the cauliflower is fork tender and the tops and crisp and golden, about 17-21 minutes.

  5. Serve with ranch or bleu cheese dip (or nothing!) and DEVOUR!

If you want to double this, you may have to do two batches, depending on the size of your air fryer. You don’t want the cauliflower touching as they cook or they won’t get crunchy

FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Air Fryer
Amount Per Serving
Calories 126 Calories from Fat 56
% Daily Value*
Total Fat 6.2g 10%
Saturated Fat 3.6g 18%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.7g
Cholesterol 15.5mg 5%
Sodium 131.2mg 5%
Potassium 435mg 12%
Total Carbohydrates 15.9g 5%
Dietary Fiber 3.8g 15%
Sugars 3.2g
Protein 3.6g 7%
Vitamin A 4.9%
Vitamin C 110.6%
Calcium 3.3%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3. OLD POINTS: 2

(per 1/2 the recipe)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Air Fryer Buffalo Cauliflower appeared first on Food Faith Fitness.

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This keto steak recipe is topped with garlic butter mushrooms and grilled to perfection! A low carb, paleo and whole30 healthy Summer dinner!

PIN Keto Steak with Garlic Butter Mushrooms

Among the sea of keto cucumber salads and grilled avocado recipes, I finally bring you some straight-up husband approved (and requested!) Summer eats.

Not that Mr.FFF doesn’t like those recipes, but he IS from Nebraska.

He likes some keto steak recipes a WHOLE lot more than cucumbers and fru-fru, fancy salad dressings, you know?

Every once in awhile I throw him a bone. Like when he was going through his Cajun phase and we ate Cajun Instant Pot chili for him. And now we’re having a keto steak dinner. Gold star wife points for me? I am going with YES.

I’m going to just be straight up with you. No beating around the bush. I almost NEVER like mushrooms. There is a few instanced when I like them…and this is still not one of them.

Bet you thought I was going to tell you how these mushrooms changed my opinion and now I want to eat mushrooms forever and ever the end, didn’t you?  Told ya, keeping it real. 😎

BUT, Mr. FFF loves mushrooms, especially on steak. So, I tried adding them for him and he thought I should definitely keep them as part of the recipe. But, I did not eat them. So now you know that this recipe works for mushroom lovers or NON mushroom lovers. Just push that fungus to the side and GO TO TOWN on your juicy, garlic-buttery steak and be VERY VERY happy about summer food.

How long to cook steak?

You want to grill you steak until golden brown and slightly charred, which is about 4 to 5 minutes. Then you’ll flip it over and cook for another 3 to 5 minutes for medium rare (an internal temperature of 135 degrees F) 5 to 7 minutes for medium (140 degrees F) OR 8 to 10 minutes for medium-well (150 degrees F. ) This is for steaks that are about 1 1/2 inches thick.  I personally like mine medium rare!  

How to make steak tender

There are many ways to make steak tender but my top 3 are:

  1. Bring the meat up to room temperature before placing it on the grill.
  2. Salt the steak JUST before putting it on the grill. If you let salt sit on the meat for too long before cooking, it can dry it out and toughen it.
  3. Once it’s cooked, cover and let it rest for at least 5 minutes, but preferably 10. This looks in the juices!

What to serve with keto steak?

You could serve so many options with this recipe since it’s super simple! But some of my favs are:

Any way you slice it, this easy-peasy, garlicky steak is going to be a summer dinner sensation.

Unless you don’t let it rest first. 😉

Other Recipes You Might Like:

Asian Miso Steak Sheet Pan Dinner

Low Carb Keto Philly Cheesesteak Stuffed Peppers

Garlic Steak and Potato Foil Packets

Keto Steak with Garlic Butter Mushrooms

This keto steak recipe is topped with garlic butter mushrooms and grilled to perfection! A low carb, paleo and whole30 healthy Summer dinner!

  • 1 Lb Grass-fed Top Sirloin Steak ((about 1 1/2 inches thick))
  • 4 tsp Ghee, (softened to room temperature)
  • 1 tsp Fresh garlic, (minced)
  • Sea salt
For the mushrooms:
  • 2 Cups White mushrooms, (thinly sliced)
  • 2 tsp Ghee, (melted)
  • 1 tsp Fresh garlic, (minced)
  • Sea salt
  1. Pre-heat your grill to high heat

  2. Pat the steak dry with a paper towel. In a small bowl, combine the ghee and garlic (for the steak) and spread half of it all over one side of the steak. Sprinkle with salt.

  3. When the grill is hot place the steak on it, butter side down and cook for 4-5 minutes, until charred*. Rub the remaining ghee mixture all over the top side, flip and cook until desired done-ness. Remove from heat, cover and let rest while the mushrooms cook.

  4. Combine the mushrooms, melted ghee, garlic and a pinch of salt in a bowl. Place two layers of tinfoil on top of each other (shiny side inwards) and place the mushrooms in the center in one layer. Wrap the sides up tightly to make a packet.

  5. Place the mushrooms onto the grill, so the folds of the packet are facing up and grill 5 minutes. Flip and grill another 4-5 minutes, or until the mushrooms are tender,

  6. Serve the mushrooms over the steak and DEVOUR!

Cook another  3 to 5 minutes for medium rare (an internal temperature of 135 degrees F) 5 to 7 minutes for medium (140 degrees F) OR 8 to 10 minutes for medium-well (150 degrees F. ) This is based off a steak that is 1 1/2 inches thick. It may be more or less depending how thick yours is!

FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Keto Steak with Garlic Butter Mushrooms
Amount Per Serving
Calories 292 Calories from Fat 195
% Daily Value*
Total Fat 21.7g 33%
Saturated Fat 10.6g 53%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.8g
Cholesterol 70.1mg 23%
Sodium 98.4mg 4%
Potassium 109.9mg 3%
Total Carbohydrates 1.1g 0%
Dietary Fiber 0.4g 2%
Sugars 0.7g
Protein 23.5g 47%
Vitamin C 1.4%
Calcium 2.3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 8 . OLD POINTS: 8

(Per 1/4 of the steak and mushrooms)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Keto Steak with Garlic Butter Mushrooms appeared first on Food Faith Fitness.

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Just wanted to let you know that these creamy, tangy and perfect-for-Summer grilled avocados are sponsored by my friends at the Love One Today!

These smoky and creamy avocados on the grill are drizzled with a sweet and tangy feta and tahini sauce for an easy summer dinner that’s nutritious and delicious!

PIN Grilled Avocados

Simple. Summery. Fresh and AVOCADO.

Does it get better than those 4 words smushed together and put into your hungry mouth?

There is literally no bad time to eat an avocado, but it feels EXTRA right to eat them in the summer, finished with smoky grill marks and drizzled with the creamiest, tangiest and smoothest feta-tahini-lemon sauce that is about to rock your face off. For REAL.

But before we get ahead of ourselves, let’s just press the rewind button and go back to the fact that these are GRILLED AVOCADOS. Olive oil drizzled creamy halves of green goodness that are kissed with the fiery heat of the grill.

Prediction: you will want to grill avocados forever and ever the end. You might even throw on a parka in the winter because mother nature does not stand between you and grilling your avocados.

We all know avocados are worth any kind of extreme measures because they are just so DANG GOOD. AND good for you!

Grilled avocados with tahini feta sauce are an easy, heart healthy summer meal! @LoveOneToday #LoveOneTodayClick to Tweet

Avocados are also a good source of fiber. Dietary fiber adds bulk to the diet and can help you feel fuller longer, which can increase satiety. Diets rich in healthy fiber, such as from vegetables and fruits, may reduce the risk of heart disease, obesity and type 2 diabetes. 

I don’t know about you, but I’m trying to figure out how to eat avocados at every meal forever and ever the end.

How to Grill Avocado

Not only are grilled avocados out-of-this-world delicious, but they are SO easy to make!

  1. Preheat your grill to medium heat.
  2. Cut your avocado in half and remove the seed.
  3. Drizzle the halves with olive oil and salt.
  4. Grill cut side down, until nice grill marks form, about 5-6 minutes.

That’s it! Then you can eat them RIGHT out of the shell.

BUT make sure you DOUSE them in feta tahini sauce first though.  We’re not just daintily drizzling here folks.

You want to spread it on nice and thick because the tangy tahini and feta and zesty lemon combined with creamy avocado and the warmth of the grill is something I don’t even have words to describe to you.

It’s just pure Summer BLISS.

Plus, it looks ultra-fancy and would be perfect for an easy summer dinner party. But also, equally as perfect for an easy-breezy Summer weeknight dinner.

Or, a snack.

Or, even a breakfast. I told you, nothing was going to get in between you and grilled avocados.

I can already see you rolling out of bed, in your jammies, firing up the grill.

Avocados all day long I say, and I think you’re going to agree. <3

Other Recipes You Might Like:

Tahini Grilled Avocado, Cauliflower and and Sweet Potato Power Bowls

Honey Lime Grilled Avocado Shrimp Nacho Bowls

Healthy Tuna Salad Stuffed Avocados

Grilled Avocados with Feta Tahini Sauce

These smoky and creamy Grilled Avocados are drizzled with a sweet and tangy feta and tahini sauce for an easy summer dinner that's healthy and delicious!

  • 3 Large Fresh Avocados
  • 1 Garlic clove
  • 2 tsp Olive oil
  • 2 tsp Fresh lemon juice
  • Salt
For the sauce:
  • 1/4 Cup Feta cheese, (crumbled (37g))
  • 1 1/2 Tbsp Tahini
  • 4 tsp Fresh lemon juice
  • 1/2 – 1 Tbsp Reduced-sodium chicken broth ((depending how thick you like your sauce))
  • 1 tsp Honey
  • Pinch of salt
  1. Preheat your grill to medium high heat.

  2. Cut the avocados in half and remove the seeds. Peel the garlic clove and cut the top off. Rub the cut part of the garlic all over the cut side of the avocado.

  3. Mix the olive oil and lemon juice in a small bowl and brush over the avocados. Sprinkle with salt.

  4. Place cut side down on the grill and cook until nice grill marks form, about 5-6 minutes.

  5. Place the feta into a small microwave-safe bowl and microwave until it begins to warm and soften, about 10-15 seconds. Then, use a small food processor (mine is 3 cups) and blend all the sauce ingredients together. You'll need to stop and scrape down the sides and then start blending again to make sure everything gets smooth and creamy. Season to taste with salt.

  6. Divide the sauce between the avocados, squeeze with fresh lemon juice (optional) and scoop right out of the shell to DEVOUR!

THIS POST IS SPONSORED BY MY FRIENDS AT LOVE ONE TODAY. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!

Stay in touch with Love One Today on social media for more delicious ideas! Pinterest/ Youtube/ Facebook/Twitter/Instagram

Nutrition Facts
Grilled Avocados with Feta Tahini Sauce
Amount Per Serving
Calories 199 Calories from Fat 163
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 3.2g 16%
Polyunsaturated Fat 2.6g
Monounsaturated Fat 10.6g
Cholesterol 5.5mg 2%
Sodium 79mg 3%
Potassium 458mg 13%
Total Carbohydrates 9.4g 3%
Dietary Fiber 6.2g 25%
Sugars 1.4g
Protein 3.2g 6%
Vitamin A 3.2%
Vitamin C 12.7%
Calcium 5.8%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: 7 POINTS+: 7. OLD POINTS: 7

(per half an avocado with 1/6 of the sauce)

STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTERESTFACEBOOK AND TWITTER!

The post Grilled Avocados with Feta Tahini Sauce appeared first on Food Faith Fitness.

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These Grilled Herb Hummus Chicken Kebabs are an easy, healthy gluten free dinner that everyone will love! They use simple, pantry essential ingredients too!

PIN Grilled Herb Hummus Chicken Kebabs

Today I am challenging your brain to break FREE of its notions on hummus being only a dip.

Not that there is anything wrong with dipping some chips or carrots in a big, creamy batch of cilantro jalapeno hummus or anything but I want us to get back to those childhood imaginations that I know live way deep down inside our overworked adult brains and think about COOKING with hummus.

There is a time and a place for dipping, but charry-herby and FLAVORFUL hummus crusted chicken skewers are NOT that time.

Truth be told, I think that you might even like using your hummus as a marinade BETTER than using it as a dip. It adds this creamy, rich texture to an otherwise lackluster marinade and it kind of crisps up as the grill flames kiss it in this way that is JUST DANG GOOD.

Chicken AND hummus together on one stick. Who knew?

The beauty of these grilled herb hummus chicken kebabs is that they are VRY VRY versatile. You could use it to add some fresh and herb-a-licious (word?) flavor to a watermelon zoodle bowl or a sweet potato power bowl OR you can eat them right off the skewer, no additions required. Just go to town on a little extra dip and you will be one happy food-eating-person.

Versatile chicken dinners my internet friends. We know they are always winners.

Let’s talk about the marinade because, if you’re anything like me, you’re going to RLY RLY like it and start wondering what other things you can use it on.

The key features are:

So, it’s basically tangy, zesty, fresh and herby and has this PUNCH of creamy tahini goodness that gets the tahini freak inside of me so excited that this gets to go into my belly.

Think of it kind of like green goddess dressing. Except, you know, with the yumminess that is hummus and tahini.  I mean, HOW CAN THAT BE BAD?

It’s the kind of marinade/dip/dressing situation that you will want to make extra of so that you can drizzle it over pretty much everything that you plan to eat for the rest of eternity. Not even an exaggeration, it is that good and you should always some in your refrigerator to add some serious yum to everything you put in your mouth forever.

If you’re feeling extra inventive you could be bold and use roasted garlic hummus to add a little extra punchy garlic flavor or you can keep it traditional and use a classic kinda hummus.  Honestly, you could probably use almost any other flavor of hummus that you have on hand because there really is no such thing as a bad hummus choice, you feel me?

What can I serve with Hummus Chicken Kebabs?

If you don’t want to eat the chicken by itself some good side ideas would be:

Boom! Compl-EAT meal kinda magic coming to a summer night near you.

I also shared the Indian Spiced Chicken with Cashew Cilantro pesto recipe on Food Fanatic, so be sure to check it out there!

Other Recipes You Might Like:

Greek Potato Bites with Hummus

Mexican Lentil Homemade Hummus

Tomato Grilled Moroccan Chicken

FOR THIS RECIPE, I RECOMMEND:

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 6. OLD POINTS: 5

(per 1/4 of the recipe and sauce)

STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTERESTFACEBOOK, AND TWITTER!

This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF! 

The post Grilled Herb Hummus Chicken Kebabs appeared first on Food Faith Fitness.

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