Hey friends!

Hope you all had a fantastic Easter and got to spend some qt with the ones you love! 

Andrew and I went to my parents house and if I was a good blogger I would of photographed the amzinglycool treasure hunt my parent’s sent us on! Shame on me. Sorry!! 

I did have time to start my mystery box challenge though! Fiiinally 🙂

Did you know:

—–> Sunflower seeds are a very nutrient rich food, high in vitamin E and B6 and minerals such as magnesium, iron, phosphorus, calcium and zinc.

—–> They are high in protein.

—–> They are a good source of fibre.

—–> Good source of healthy fat and suuuper tasty on salads, in veggie burgers, muffins and eaten by the handful. But they are especially good as sunflower seed butter.

To make your own is soo easy!

1. Roast 2 cups of raw unsalted sunflowers for about 10 min at 325F or until golden brown and fragrant. Do not over bake! 

2. Place seeds in the food processor and let the magic begin 🙂

3. After about 2-3 minutes you will need to scrape down the sides with a spatula to make sure all the seeds get processed. It should look a little something like this.

4. Continue scraping down the sides every couple minutes. 

5. This is what it should look like after about 5 minutes.

6. And after about 6 minutes. Chunky monkey.

7. After about 6:30-7 min it should start getting all buttery. Don’t stop!

8. Process and scrape down the sides a few more times until it is smoooooth as buttah. Literally 🙂

9. Pour into a jar and you’re finished!

You can use this anywhere you would normally use any other nut butter. Liiike on toast, brown rice cakes, sweet potatoes, oatmeal, bananas, uh…everything!! 

If you’ve been reading my blog for awhile {and if not, what up new reader} you would know that I lovee hummus. And guacamole. But why eat them separately when they are soo good together? 

Hummamole 

1 can chickpeas, drained, rinsed and peeled

1 avocado

1/4 onion, chopped

1/4 cup fresh cilantro

1 garlic clove

juice of 1/2 lemon

3 tbsp veggie broth

1 hefty tbsp of sunflower seed butter

1/2 tbsp cumin

salt and pepper to taste

Mix everything together in the food processor until smooth. Finished!

This is my favorite way to eat the hummamole…..

smothered between two veggie burgers

and as dippage for barbecued veggies. Yuuuuuuum.

***

Now to get all unfood related on your booty……Andrew and I got the house!! Weow!! We are soo completely happy and I can’t believe I haven’t told you sooner! {Obvs what happens when you don’t blog in 2 weeks!} Anyway, we move in on Friday, May 13 😀

So today as I was packing some boxes I came across Contigo 2 pack Vacuum Insulated Autoseal Travel Mugs and since we already have a set I thought I would give them to you! Cause I love ya ❤

Deets:

  • BPA free
  • they keep drinks hot for 4 hrs, cold for 12 hrs
  • leak + spill proof {for reeeeal, I throw it upside down in my purse and no spills!}
  • double wall vacuum insulated
  • stainless steel inner and outer walls
  • pretty green design 🙂

Anyone can enter and I will pick a winner at random on Thursday, April 28 at midnight.

All you have to do is answer this question:

Tell me how you would eat sunflower seed butter or hummamole.

That’s it!

Love and hugss,

Paije xoxo

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