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Hummus

Creamy Avocado Hummus

Smooth and Creamy Hummus

Mediterranean Chickpea Wedge Salad with Hummus Dressing

Vegan Hummus Wrap

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Hi, I'm Sam!

Hi, I'm Sam, the author, photographer and creator behind Ahead of Thyme. Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. Read more about me

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Quick and easy SMALL BATCH STRAWBERRY JAM is so si

Quick and easy SMALL BATCH STRAWBERRY JAM is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet, and addictive. Seriously, try it once and see how hard it will be to go back to store-bought jam. Spread this jam on toast and pancakes, drizzle it on ice cream, or just eat it by the spoon. I mean it's that good.⁠
⁠
𝐒𝐌𝐀𝐋𝐋 𝐁𝐀𝐓𝐂𝐇 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐉𝐀𝐌⁠
⁠
INGREDIENTS:⁠
✓ fresh strawberries⁠ @bcstrawberries⁠
✓ sugar⁠
✓ lemon juice⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.⁠
2. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.⁠
3. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/small-batch-strawberry-jam/ @aheadofthyme #aheadofthyme

Happy Tuesday friends! I am feeling all the summer

Happy Tuesday friends! I am feeling all the summer vibes right now with this MANGO PINEAPPLE TROPICAL SMOOTHIE BOWL. Smoothie bowls are a great easy way to get in your vitamins and nutrients first thing in the morning. This one is packed with pineapples, mangos, and banana and topped with more fruit, granola, and coconut. Such a delicious start to the day.⁠
⁠
𝐌𝐀𝐍𝐆𝐎 𝐏𝐈𝐍𝐄𝐀𝐏𝐏𝐋𝐄 𝐓𝐑𝐎𝐏𝐈𝐂𝐀𝐋 𝐒𝐌𝐎𝐎𝐓𝐇𝐈𝐄 𝐁𝐎𝐖𝐋⁠
⁠
INGREDIENTS:⁠
✓ pineapple⁠
✓ mango⁠
✓ banana⁠
✓ almond milk⁠
✓ toppings - homemade granola, mango chunks and/or pineapple chunks, sliced banana, shredded coconut, and chia seeds⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Combine pineapple, mango, banana and almond milk in a blender. Blend until smooth. Note that the mixture will be very thick.⁠
2. Pour into a shallow bowl and arrange the toppings on top. Serve immediately.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/mango-pineapple-tropical-smoothie-bowl/ @aheadofthyme #aheadofthyme

Who is still baking sourdough these days? Well, if

Who is still baking sourdough these days? Well, if you are, then don't throw out that discard when you can use it to make SOURDOUGH DISCARD CRACKERS WITH SESAME SEEDS. These crackers are thin, crispy and crunchy and packed with so much flavour from dried herbs, sesame seeds and flaked salt. They are so addicting and ridiculously quick and easy to make.⁠⁠
⁠
𝐒𝐎𝐔𝐑𝐃𝐎𝐔𝐆𝐇 𝐃𝐈𝐒𝐂𝐀𝐑𝐃 𝐂𝐑𝐀𝐂𝐊𝐄𝐑𝐒 𝐖𝐈𝐓𝐇 𝐒𝐄𝐒𝐀𝐌𝐄 𝐒𝐄𝐄𝐃𝐒⁠
⁠
INGREDIENTS:⁠
✓ ⁠sourdough starter discard ⁠
✓ @terradelyssa olive oil⁠
✓ Italian seasoning ⁠
✓ @vanislesalt salt flakes⁠
✓ white sesame seeds⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine.⁠
2. Use a spatula to spread the mixture onto a piece of parchment paper, into a thin layer (1/8-inch). Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top. ⁠
3. Transfer the parchment paper onto a baking pan and bake in a 325 F preheated oven for 10 minutes. Remove the baking pan from the oven, and score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.⁠
4. Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, along the scored lines. ⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/sourdough-discard-crackers-with-sesame-seeds/ @aheadofthyme #aheadofthyme

Fresh tomatoes, crunchy cucumbers, crisp red onion

Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemon vinaigrette makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.⁠
⁠
𝐓𝐇𝐄 𝐏𝐄𝐑𝐅𝐄𝐂𝐓 𝐆𝐑𝐄𝐄𝐊 𝐒𝐀𝐋𝐀𝐃⁠
⁠
INGREDIENTS:⁠
✓ grape tomatoes ⁠
✓ red onion⁠
✓ cucumber⁠
✓ green pepper⁠
✓ Kalamata olives⁠
✓ @krinoscanada feta cheese ⁠
✓ romaine lettuce ⁠
✓ sweet lemon vinaigrette made with olive oil, lemon juice, oregano, salt and pepper.⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Prep and combine the romaine lettuce, cherry tomatoes, red onion, cucumber, green peppers, olives and feta cheese in a large bowl.⁠
2. In a small bowl, make the lemon vinaigrette by whisking together the olive oil, lemon juice, oregano, salt and pepper.⁠
3. Pour vinaigrette over the salad and toss to combine. Add more black pepper to taste.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/2016/03/the-perfect-greek-salad/ @aheadofthyme #aheadofthyme

Happy 4th of July to my American friends! ❤️💙 If you are looking for a super last minute baking project, try this red, white and blue banana cake with coconut cream frosting. It’s refined-sugar free so I made it for Kai's first birthday cake smash back in March. It’s a layered 6-inch cake held together and topped with whipped coconut cream, mixed berries and a drizzle of maple syrup.

AND check out the blog post to see Kai's full cake smash photoshoot.

📸: @leiliheid

𝐇𝐄𝐀𝐋𝐓𝐇𝐘 𝐁𝐀𝐍𝐀𝐍𝐀 𝐒𝐌𝐀𝐒𝐇 𝐂𝐀𝐊𝐄 𝐖𝐈𝐓𝐇 𝐂𝐎𝐂𝐎𝐍𝐔𝐓 𝐂𝐑𝐄𝐀𝐌 𝐅𝐑𝐎𝐒𝐓𝐈𝐍𝐆

✓ all-purpose flour
✓ baking powder + soda
✓ banana
✓ egg
✓ coconut oil
✓ maple syrup
✓ vanilla extract
✓ milk
✓ coconut cream (chilled)
✓ maple syrup
✓ mixed berries @bcfarmersmarket @vanmarkets

INSTRUCTIONS

1. Preheat oven to 350 F. Lightly grease two 6-inch cake pans and line with parchment paper.
2. Whisk together flour, baking powder, and baking soda. In another bowl, whisk together mashed banana, egg yolk, coconut oil, maple syrup, and vanilla, until smooth.
3. Slowly add 1/3 of the flour mixture to the wet ingredients, until just combined. Then alternate with half the milk. Continue adding and alternating, ending with the flour. Stir until just combined.
4. In a small bowl, beat egg white on high until stiff peaks form. Gently fold in the egg white into the batter until no streaks remaining.
5. Divide batter evenly in the cake pans. Bake for 20 minutes, until toothpick comes out clean. Cool cake in the pans for 10 minutes, then remove and cool on wire cooling rack.
6. Open can of coconut cream and take just the cream from the top off the can. Place into a chilled mixing bowl. Mix with an electric mixer until soft peaks form. Fold in the maple syrup. Spread immediately onto the cooled smash cake, or refrigerate until ready to use.
4. Spread approximately half the coconut cream frosting on top of the first cake. Gently layer the second cake on top, and top with more coconut cream frosting. Top with mixed berries and a drizzle of maple syrup

Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/healthy-banana-smash-cake-with-coconut-cream-frosting/ @aheadofthyme #aheadofthyme

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