Tailgate Must Haves… Roasted Cauliflower Hummus

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You can’t have a tailgate without some dips. Now, I do not stress the complete ommission of legumes from one’s diet provided they do not have any preexisting autoimmune or GI issues that coule be further exacerbated by malabsorbtion caused by the phytochems in chickpeas. But, the caloric load in traditional hummus is off the charts. I mean, have you ever taken a look at the suggested serving size on a hummus label before? 2 tablespoon, lol I eat that in one bite! Here is a very versatile alternative to lessen the guilt through 4 quarters of the snacking. Also its a great chance to get creative with flavors like roasted garlic, pumpkin, red pepper, chili n lime. Pick a combo and you can pretty much do it with this recipe.

Ingredients
1 Medium Head Cauliflower, broken into small florets
1 Clove Garlic
1/3 c Tahini
2 tbsp Lemon Juice
2 tbsp Olive Oil
2 tbsp Coconut Oil, if parchment paper is not available
Sea Salt and Pepper to taste
Lemon Wedges, Olive Oil & Parsley, for garnish
Fresh Veggies, for serving

Method
1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with parchment paper or lightly coat with coconut oil.
3. Toss cauliflower florets in olive oil and spread out on baking sheet.
4. Roast for 40 minutes, stirring halfway through cooking time.
5. Remove from oven and cool.
6. Combine cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper in food processor. Process until smooth.
7. Add water one tablespoon at a time for a thinner consistency, if desired.
8. Drizzle with olive oil and sprinkle with parsley, if desired.
9. Serve with fresh veggies.

Tailgate Must Haves… Buffalo Wings…

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This for me is non-negotiable… I have to have wings with football, period… The best thing is, they are completely paleo friendly provided you bake them rather than fry. You can also cook these in your crockpot for about 5 hours on medium heat, but the oven will give them a much better crispy skin and juicy insides.

Wing Ingredients
2 lbs Chicken Wings
1 tbsp Sea Salt
1 tbsp Cracked Black Pepper

Wing Method
1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil.
3. Wash the chicken wings and pat dry.
4. Sprinkle evenly with sea salt and cracked pepper.
5. Bake at 400 for 45 minutes (time will vary – start watching after 40 minutes and bake until they start to look brown).

Buffalo Sauce Ingredients
3 tbsp Coconut Oil or Butter
3 tbsp Rice Vinegar (yes, this is paleo)
½ tsp Cayenne Pepper
½ tsp Hot Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 Medium Lemon Juiced
1 tsp Sea Salt

Buffalo Sauce Method
1. In a medium sized saucepan, melt the coconut oil over medium heat.
2. Add the cayenne, hot paprika, garlic powder, onion powder, and salt. Stir until evenly combined.
3. Squeeze in the lemon and add the vinegar.
4. Take off heat and stir until evenly combined.
5. Set aside or pour into a sealable container for later use.
6. Store in the refrigerator.
7. Once the wings have cooled a little from the baking, place in large bowl or ziplock bag. Add sauce, about 2 oz per 10 wings, and shake until coated.