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  • elisesmith929

The GEM in Dallas is one of my go-tos when I need a healthy pick up. They have this incredible jalapeno pesto hummus that immediately got my wheels turning and I knew I had to figure out how to recreate it! And here we are: with a super meal prep friendly, clean and delicious snack to add to your repertoire.

For the pesto:

  • 3 green onions, roughly chopped

  • 1 jalapeno, deseeded and small diced (no seeds for mild)

  • 3 tablespoons pine nuts

  • 1/2 cup roughly chopped cilantro

  • Juice of 1/2 a lemon

  • 1/4 cup olive oil

  • 1/2 teaspoon salt

For the hummus:

  • 1 can chickpeas, drained and rinsed

  • 1/3 cup of tahini

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1/4 cup of olive oil

  • 3/4 teaspoon salt

  • 2-3 teaspoons water


  1. In a blender, combine all the hummus ingredients and blend until smooth. Scrape down the sides once or twice as you go to make sure it's fully blended. Season to taste.

  2. Spread the hummus onto a platter or bowl and set aside. Rinse and wipe your blender clean. You'll use it again to make the pesto.

  3. In a small sauté pan, toast the pine nuts on medium heat for just a few minutes. Keep an eye on them as they can burn fast! Once toasted, add them directly to the blender along with the remaining pesto ingredients.

  4. Pulse the blender until all the pesto ingredients are well combined. With a small spatula or spoon, add a few tablespoons of the pesto to the center of the hummus and carefully spread the pesto around the center. You can get a little jazzy here and make some swirl patterns if you're feeling it.

  5. Finish the hummus with a drizzle of olive oil and a pinch of flaky sea salt. Serve with veggies and pita!

*Note: the pesto makes more than necessary, so make sure to freeze what you don't use for next time or add it to a charcuterie board!

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  • elisesmith929

The absolute perfect summer side dish!! Knew this was the first recipe I wanted to take on coming home from a cooking class in France. In class, we chopped + dressed asparagus like this and I LOVED the unique departure from the usual roasted asparagus.

If you’re also in need of a asparagus refresh, this one’s for you! BONUS: this doubles as a great meal prep side


1 bundle of asparagus (thickest you can find, tips and ends removed then 1/2” inch diced)

1/4 cup olive oil

1 1/2 teaspoon dijon mustard

1 lemon + zest

1 1/2 teaspoon salt

1/2 teaspoon fresh thyme


1. Boil water in a medium sized pot.

2. Remove both the tips and ends of the asparagus and discard. Dice the rest into 1/2” rounds and set aside in a medium sized mixing bowl.

3. Once the water is boiling, blanch the asparagus for 2 minutes. Drain and rinse the asparagus under cold water until no longer warm and add back to the mixing bowl.

4. In a small bowl, add the olive oil, Dijon, lemon zest + juice, salt and fresh thyme and whisk until fully combined. It will veer on the salty side by itself, but will balance out with the asparagus. Add 2/3 of the dressing to the asparagus and toss to combine. Add more dressing to taste. Serve at room temp or chilled with a little flaky sea salt.

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  • elisesmith929

Peaches and cream: possibly summer's best power duo?! This creamy, sweet treat is the perfect summer switch up for your meal prep routine and could not be easier to whip up!

Ingredients-serves 2:

  • 1 1/2 cups oats

  • 1 cup almond milk

  • 3/4 cup vanilla Greek yogurt (I like chobani)

  • 1 teaspoon vanilla extract

  • 1 tablespoon chia seeds

  • 3 small peaches, diced-reserve 1 for garnish


  1. In a medium sized bowl add the oats, almond milk, chia seeds and vanilla extract. Mix and set aside.

  2. In a blender, add two peaches and the yogurt and blend until fully combined. Add the blended mixture to the oats and mix again. Pour into two containers with lids. Top with more diced peach, seal and let sit overnight.

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