Italian Hummus

A great healthy appetizer for Super Bowl Sunday!

the fashionista cook

I have been making this for years. It is always a crowd pleaser. I’ve had many family and friends ask me for this recipe. The recipe is courtesy of Rachel Ray. It calls for serving it with sliced toasted bread. But I serve it with pita bread or pita chips (Stacey”s Pita Chips)

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1 can of 15 to 18 ounce of white beans

3 tablespoons sesame tahini paste

2 cloves of garlic minced

3 sprigs of rosemary, leaves finely chopped

1 lemon


2 tablespoons of olive oil

Place the bean in the  food processor with the tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn on the processor and stream in olive oil a little of a time. Adjust the salt and serve in a bowl.

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Super Bowl Fashion

Super Bowl Fashion

Tommy Hilfiger red long sleeve top
$160 –

Marc Jacobs clothing

Golden goose trainers
$435 –

Escape the Winter in Valentino

Escape the Winter in Valentino

Valentino ruffle sleeve dress
$1,825 –

Valentino green crop top
$1,665 –

Valentino cotton tee
$435 –

Valentino red jersey

Valentino short denim shorts
$920 –

Valentino slip on mule

Ultimate Banana Bread

This is part 2 of this week’s grain-free and gluten-free baking. Recipe adapted from The Nourishing Home.  There’s a few options with this recipe; an additional sliced ripe banana coated in coconut oil can be layered on the sides, fold in 1/3 cup of dairy free chocolate chips or you can add chopped walnuts.  Delicious in any option!

Ultimate Banana Bread

  • Servings: 10 to 12 slices
  • Difficulty: easy
  • Print



  • 2 cups blanched almond flour
  • 2 tablespoons coconut oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup mashed ripe banana (2 large ripe bananas)
  • 3 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 3 large eggs
  • 2 tablespoons coconut milk
  • 2 teaspoons pure vanilla extract
  •  1 teaspoon apple cider vinegar


  1. Preheat oven to 350F. Grease a loaf pan and lined with parchment paper.
  2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the mashed bananas, honey and coconut oil. Using an electric mixer blend together until smooth and creamy.
  4. Add the eggs, milk and vanilla to the banana mixture, and blend until well combined.
  5. Add the dry ingredients, and mix to the batter is smooth.
  6. Mix the apple cider vinegar, and pour mixture into the loaf pan.
  7. Bake until approximately 45 minutes or until golden brown.

Almond Flour Fruit Muffins

Happy New Year!

These delicious muffins are grain-free and gluten free! I used frozen blueberries, but it can be changed to just about any fruit such as raspberries, and strawberries or combinations of kiwi-banana or apple-cherry.   You can add a little more honey if you wish to make it sweeter. Recipe adapted from The Nourishing Home.

Almond Flour Fruit Muffins

  • Servings: 8
  • Difficulty: easy
  • Print




  • 2 1/4  cups blanched almond flour
  • 2 teaspoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1/3 cup plain whole milk (or coconut milk) yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (or thawed frozen)



  1. Preheat oven to 315F. Place 8 paper liners in a muffin tin; set aside. In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
  2. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  3. Using a spoon, slowly stir in the flour mixture into the wet ingredients and mix until well incorporated. Then fold in the fruit, and evenly distribute the batter among 8 muffin cups.
  4. Bake for approximately 22 to 25 minutes or until golden brown.