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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

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    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    TAHINI SAUCE

    December 28, 2014

     

    Tahini and hummus are a huge staple of my husband's diet. I made a large batch of roasted sweet potatoes and thought a tahini sauce would be a perfect, creamy dressing. I bought organic tahini (ingredients: ground sesame seeds) and mixed it with spices, seeds and lemon to make it a perfect accompaniment to the potatoes. It compliments meats, fish and other vegetables. Tahini should be a thick consistency, resembling that of honey. To make it a bit easier to spread on the vegetables, I added a bit of water and whisked it. 

     

    Husband approved. 

     

    Ingredients:

    3/4 cup tahini paste

    2 tbsp fresh lemon juice

    1 tbsp extra virgin olive oil

    1/2 tsp ground garlic powder

    1/2 tsp ground paprika

    1/2 tsp sea salt

    1/2 tsp ground pepper

    1/2 tsp cumin

    2 tbsp water

    1 tsp sesame seeds

    1 bunch of chopped fresh parsley

     

    Directions:

    In a bowl, mix the tahini, olive oil, lemon juice, garlic powder, sea salt, pepper, paprika, cumin and water. Whisk until creamy. If the paste is too thick, add more water. This will keep fresh in the fridge for a few days. 

     

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