A lot of you are probably familiar with my friend, Tahini.

For those of you who aren’t: Tahini is to Sesame Seeds as Peanut Butter is to Peanuts. Get it? Good.

Like most (all) nuts and seeds – sesame seeds have some great health benefits. They are a very good source of maganese and copper, and they are a good source of calcium, magnesium, iron, phosphorous, vitamin B1, zinc, and dietary fiber. More nutrition stuffs here.

Aside from all the nutritional crap, tahini tastes pretty darn delicious  (in my opinion). Up until the past year I’m pretty sure I only ever ate tahini in hummus:

I did not make this.

But then my friend over at Little Health Junkie put it in her oats, so I just had  to follow suit. (And I’m so glad I did)

Of my experimentation, I found two combinations that are beyond excellent, so I decided that they must be posted here and now.

Super-Awesome-Tahini-Combo #1


Smashed Baked Sweet Potato (skin eaten by cook after baking) + Tahini

sweet potato mixed w/ 1 tbsp peanut flour & warm spices + 1/2 tbsp tahini + 1/4 tbsp blueberries

Mixed with a 5 Grain Hot Cereal + Oat Bran combination

Super-Awesome-Tahini-Combo #2


About Time Chocolate Whey Protein Isolate + Tahini

I made my typical Chocolate Peanut Butter Protein Balls but used Tahini instead of the Peanut Butter. Results:

It’s a bit wetter than my first batches were because I’ve been using either 5 grain hot cereal or quick oats rather than oat bran. Also – I probably add more water.

These weirdly tasted just like my memories of Cocoa Puffs. I seriously love these protein balls. In fact, I’m going to go to bed right now so that I will feel as though I get to eat one sooner.


Some Like it Roasted

Pardon the Some Like it Hot pun. It just came to me. Maybe because I recently watched the movie. Anyways. This post has nothing to do with Marilyn Monroe, or a movie for that matter. It has to do with food. Because food is far more interesting, clearly. Or maybe because I like talking about food. You pick. Either way…

I wanted to tell you about an awesomely delicious homemade main dish salad that I’ve been loving lately. I think I first got the idea from another blog, but I forget where, so here it is.

Roasted & Raw Vegetables With Tempeh (Salad)

makes 2

Step 1: Chop up your favorite roasting vegetables and half a block of tempeh, season as desired, and roast on 375˚F for 30 minutes:

Brussel Sprouts, Sweet Potato, Onion, Garlic, & Tempeh

Brussel Sprouts, Carrot, Sweet Potato, Red Bell Pepper, Garlic, & Tempeh

Sample Roasting Spices

Sometimes I use this instead of olive oil for extra flavor while roasting

Other spice options: Basil, Thyme, Rosemary, etc.

Step 2: Combine your raw ingredients on your plate/bowl. (Can be done while roasting your veggies for ultra-efficiency)

Spinach, Broccoli Slaw, Baby Bella Mushroom, Alfalfa Sprouts, Cucumber, & Grape Tomatoes

Step 3: Add the roasted veggies to your raw veggies and top with desired toppings.


a tablespoon of a flavorful cheese

Mango Salsa

Salad dressing. Yes I already posted it in this entry. Yes, it's that good.

The Final Product:


As I mentioned above- I make enough for 2 salads –> one for dinner and one for lunch the next day. Quick, easy, and delicious!

I’m going to leave you with what I’m listening to right now:

So. Good.