For less than the price of a tiny plate of restaurant hummus, you can make an entire bowl of deliciously creamy Roasted Red Pepper Hummus.
1 large Red Bell Pepper, stem and seeds removed
2 (16oz) Cans Garbanzo Beans, 1 can drained, 1 can not drained
1 Tablespoon Extra Virgin Olive Oil
1/4 Cup Sesame Seeds
1/4 Cup Lemon Juice
1 teaspoon Hot Sauce
1 teaspoon Cumin
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 Clove Garlic
Preheat broiler. Cut the bell pepper in half and place on a foil-lined baking sheet. Roast a couple inches away from the boiler. Roast the pepper until it is almost completely blackened, about 15 minutes. Remove from oven and place in a paper bag and fold the top of the bag over to close. Let sit 10 minutes. Remove from bag and peel off the skin.
In a blender or food processor, add the liquid from one can of beans, olive oil, sesame seeds, lemon juice, hot sauce, cumin, salt, pepper, garlic and roasted bell pepper. Blend until smooth.
Add beans and blend until smooth.
*Note: If you don’t want to use canned beans, you will need 3 cups of cooked garbanzo beans and 1/2 cup water to replace the liquid from the can.
Yield: About 4 Cups Hummus
This Nutty Cinnamon Raisin Granola is full of nuts and deliciousness! This granola is grain free and sugar free…and so very yummy. Use any combination of nut you like. For the almond or pecan meal flour listed in the ingredients, you can either buy the flour or just grind up some nuts until it’s a powder. The same goes for the chia seed meal. A coffee grinder will turn the chia seeds into a nice powder very quickly. I hope you try this deliciously nutty, Nutty Cinnamon Raisin Granola recipe!
4 Cups Nuts (Cashews, Almonds, Pecans, Walnuts)
1 Cup Unsweetened Coconut Flakes
1/2 Cup Raisins
1/2 Cup Almond or Pecan Meal Flour
1 Cup Unsweetened Applesauce
1/4 teaspoon Liquid Stevia
1/4 teaspoon Vanilla Extract
1/4 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1/4 Chia Seed Meal
1 Tablespoon Cinnamon
1/2 teaspoon Kosher Salt
Soak the nuts in water for 8 hours. Rinse and strain after soaking.
Preheat oven to 375°F.
In a large bowl, combine nuts, coconut, raisins, almond meal flour, applesauce, Stevia, sunflower seeds and flax seeds.
In a small bowl, stir together chia seed meal, cinnamon and salt. Stir into the nut mixture.
Spread out on a baking sheet. Bake for 10 minutes, stir and return the pan to the oven. Turn the oven off and let sit overnight to dehydrate.
Recipe adapted from The Balanced Platter
These oatmeal cups are pretty tasty! I was thinking they were going to be like muffins when I made them, but they are really more like baked oatmeal. It stays together like a muffin, but since there is no flour it has a different texture. The kids liked them too! My kids don’t really eat oatmeal, so this is a great substitute for oatmeal. Also, no sugar! OK, there is sugar in chocolate chips, but I couldn’t leave them out. I hope you try out these Banana Oatmeal Cups with Chocolate Chips! Enjoy!
3 Overripe Bananas, mashed
1 Cup Unsweetened Almond Milk
1 Tablespoon Baking Powder
3 Cups Oats
1 teaspoon Vanilla Extract
3 Tablespoons Mini Chocolate Chips
Preheat oven to 375°F.
Mix together bananas, almond milk, eggs, baking powder, oats and vanilla together either by hand or in a stand mixer. Stir in chocolate chips.
Either spray muffin pan or line with paper liners. This makes slightly more than one muffin pan worth, so you will need two pans. Divide batter among 15 muffin cups. Bake until the edges start to brown, about 25-30 minutes.
Yield: 15 Muffins
-Recipe adapted from Green Lite Bites–
In preparation of moving, I’ve been trying to use up all our food. We only have a small cooler, so I needed to tackle the fridge and freezer. I decided to make soup and just throw everything in. The freezer is practically empty now! This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies. Yum! Enjoy!
2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste
Heat olive oil in a large soup pot over medium high heat. Add onion and cook until softened, 2-3 minutes. Add chicken pieces, cooking until no longer pink, 6-8 minutes.
Add ginger, garlic, carrots and celery. Cook until veggies are tender, 5-7 minutes.
Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos. Bring to a bubble, reduce heat a simmer an additional 5-10 minutes. Season to taste with salt and pepper.
Yield: 1 Large Pot of Soup – About 8-10 servings or more
Butternut Squash soup is full of fall flavor. I’ve made butternut squash soup before and it hasn’t turned out very good at all…either way too thin or just terrible flavor. This was amazing though! It was thick, rich and had awesome flavor. I hope you really enjoy this Butternut Squash Soup as much as I do!
1 Medium-Large Butternut Squash, peeled, seeded and chopped
1 Medium Onion, chopped
1 Asian Pear, peeled, cored and chopped
2 Cups Chicken Broth
1 Cup Water
1/2 teaspoon Curry Powder
1 teaspoons Flax Seeds
Salt & Pepper to taste
Add squash, onion, Asian pear, broth, water, curry powder and flax seeds to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until squash is very tender.
Puree until smooth with an immersion blender or in batches in a blender. Season to taste with salt and pepper.
Yield: Slow Cooker FULL of soup!
I found this delicious recipe on Pinterest…you have probably seen it on there too. I usually shy away from recipes that call for ketchup, but decided to give this one a try. I changed the directions for this recipe and actually made it a bit easier and quicker to make. Enjoy!
4 Boneless, Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Cup Cornstarch
2 Eggs, beaten
1/4 Cup Canola Oil
3/4 Cup Sugar
1/4 Cup Ketchup
1/2 Cup White Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Garlic Salt
3-4 Green Onions
Season the chicken pieces with salt and pepper. Coat the chicken in cornstarch, then dip in the beaten eggs.
Heat the canola oil in a large skillet over high heat. Brown the chicken quickly.
While the chicken is browning, combine the sugar, ketchup, vinegar, soy sauce and garlic salt. Pour the sauce in the skillet with the chicken.
Bring to a bubble, reduce heat and simmer until the sauce thickens and the chicken is cooked thoroughly, about 5 minutes.
Serve over brown rice and top with green onions.
Yield: 4 Servings
-Recipe from Life as a Lofthouse–