Tapenade Tuesday

One of the many benefits of winter storm Jonas was the fact that my husband was home for an extended stay.  With him there, I got to cook, clean, shower, relax, and watch tv.  He always makes sure I relax, which both drives me crazy and fills my heart with his love and care.

Tapenade is one of mine and my husband’s favorite snacks and right now I am always looking for a high protein snack to help keep up with nursing.  Tapenade is a dip that is made of olives, nuts, herbs, garlic, capers, and a sweet element like a roasted red pepper, date, etc.  All the ingredients are minced or pureed to create this delicious, high protein snack.   I strapped Arden into the baby carrier and away we went.

Ingredients 

  • 1 jar 6 oz Kalamata Olives
  • 1/2 jar 6 oz Green olives
  • 1 cup of walnuts
  • 15-25 fresh mint leaves
  • 4 garlic cloves
  • 3 tablespoons of capers
  • 1/2 cup of roasted red peppers
  • Flour Tortillas or Pita Bread

Directions

  • Drain Olives, Capers and Roasted Red peppers
  • Rinse and dry the mint leaves
  • mince the garlic, mint leaves, and walnuts
  • Use a small food processor to chop, puree, or mince the olives and capers (to taste)
  • Chop up the sweet element
  • Stir all ingredients together
  • Toast up some tortillas or pitas, slice in 8ths and serve! 

   
 
And wearing a cute baby helps too.

 

 

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