about me

Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 150 other subscribers


Week 2 is Underway! Carrot and Cauli Hummus in the 21 Day Challenge

April 10, 2013 / By / , , , / Post a Comment

Week 1…done! Week 2…bring it. We are in a rhythm, feeling good, and discovering results, and I believe 33 people in. It isn’t too late for you!

I’m discovering lots throughout this little journey, but one thing I will say I miss (among many), is dipping my food. I am a dipper. (Note the -er ending.) I like to dip my food in BBQ sauce, peanut sauce, peanut butter, you name it. And I haven’t dipped in a week. :).

I bought a 10lb bag of carrots, and my hubs vetoed the blender carrot soup, so what to do with all those carrots? You can only have so many on a spinach salad, chili and minestrone.

A few years ago, when my sis ran in the Boston marathon, we were in line at trader joe’s (or trader vic’s as my dad once said–since then the name has stuck), and they were sampling sunflower seed butter. My life changed that day.

So the idea was birthed. Why not carrot hummus? I have been savoring every drop of almond butter, and the sunflower seeds are legal on this challenge–why not use the raw butter?


This carrot hummus has a sweet and savory flavor that is a show stopper! I dipped my otherwise plain broccoli and cucumbers in it, and bam, you have a glorious serving of veggies down the hatch. So SO good.

I realize some of these ingreds are not in every pantry shelf, so try the second ingred in parenthesis if you don’t have it.

carrot hummus
15 small carrots (a handful)
1/4 c of grape seed oil (or olive oil)
3-5 garlic cloves
2 Tbsp sunflower seed butter (or almond butter)
3 Tbsp. fresh lemon juice (or juice of one lemon)
A few cranks of sea salt

1. Add some water to a pot or pan. Just enough to boil (so an inch deep?). Steam the carrots for 5 minutes. They don’t have to be soft!

2. While they’re steaming, add the ingreds to a blender or food processor.

3. Add the carrots and blend away.



Bonus: found this one online at CaveWomanCafe, and made only a few changes.

cauliflower hummus
1 head cauliflower
5 garlic cloves
3 Tbsp fresh lemon juice
2 Tbsp almond butter (next time I am gonna try the sunflower butter)
1/4 c olive oil
1/2 tsp cumin
1 Tbsp parsley
1/2 tsp paprika
A few cranks sea salt

Steam the cauliflower just like the carrot hummus. Add all the ingreds to the blender. Boom diggity as my hubs would say. Delicious in vegetables–who’d have thought?



You Might Also Enjoy Reading

Veggie Egg Bake
Veggie Egg Bake
September 27, 2016
Hummus Veggie Tray
March 16, 2016
Chocolate Peanut Butter Protein Balls
June 9, 2015

Leave a Reply