Kristy's Kitchen

Ingredients: 1 medium zucchini, peeled and chopped 1/4 cup fresh squeeze lemon juice 1/4 cup tahini  1 Tbsp. extra virgin olive oil  1 tsp. cumin 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 2 cloves garlic, chopped Instructions: Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.  Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.  Recipe from http://www.paleocupboard.com/zucchini-hummus.html  

 Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight.  Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling.  Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

  Ingredients: 1 cup butter 2 cups sifted flour 1/2 cup confectioners sugar 2 cups sugar 4 TBSP flour 1 tsp baking powder 4 eggs 4 TBSP lemon juice (adjust amount to suit you) pinch of salt Instructions: Preheat oven to 350 degrees. Melt butter, add sifted flour and confectioners sugar. Mix well, then pack into an ungreased 9x13 pan. Bake 20 minutes. Mix together sugar, flour & baking powder. Add eggs (1 at a time), lemon juice & salt. Pour mixture over hot crust and return to oven. Bake 20-25 minutes. Cool & cut into small squares. Sprinkle confectioners sugar over top.