Beet Hummus

ingredients 

• 1 can chickpeas, drained and rinsed 
• 2 tbsp. tahini 
• 1 small beet, peeled and chopped 
• 2 tbsp. lemon juice 
• 2 tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. paprika 
• Salt and pepper 

Directions 

Combine all ingredients in a food processor and process until very smooth, you can add a splash of water to make the hummus less thick. 

Coconut Squash Soup

Ingredients

• 2 large yellow squash
• zest and juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 5 cups vegetable or chicken broth
• 1 can of coconut milk
• 1 teaspoon of anchovy paste (optional)
• salt and pepper

Instructions

1. Wash the yellow squash, and then finely dice them.

2. Heat oil then add the turmeric and make a small paste. Put squash into a pan with the lemon zest and anchovy paste, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened.

3. Pour in the broth and lemon juice. (I make up some bouillon with water; you could use vegetable or chicken broth if you prefer). Cook covered, for 10-20 minutes or just until the squash is tender.

4. Add the coconut milk, stir and puree with immersion blender.

5. Leave to cool slightly before serving. 

Peanut Butter Chia Granola

If you love homemade granola, give this easy granola recipe a try. You can store in an airtight container at room temperature for up to four weeks or give it to someone as a gift.

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup honey, Agave or maple syrup
• 2 teaspoon vanilla extract
• 1/4 cup coconut oil
• Pinch of salt
• 1 cup chopped nuts and seeds (almonds, pecans, flax seeds etc)
• 1/4 cup of Chia seed (optional)
• 6 cups old-fashioned rolled oats

Directions

1. Preheat the oven to 275 degrees F.
2. Line a large, rimmed baking sheet with parchment paper.
3. In a bowl (for the microwave) combine the peanut butter, honey, vanilla, and coconut oil. Microwave it for 30-45 seconds.
4. In a large bowl, toss together the nuts, seeds and oats. With a pinch of salt.
5. Pour the peanut butter mixture over the dry ingredients, stirring with a spoon until evenly coated.
6. Spread the granola into an even layer on the prepared baking sheet.
7. Bake for 40-45 minutes, tossing once during the baking time.
8. Let the granola cool on the baking sheet.

Chicken, Vegetable and Quinoa

Ingredients

• 2 cups of Quinoa, cook according to package directions
• 1 tbsp. grape seed oil
• 1 pound Chicken Breast, trim into bite sized pieces
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery, chopped
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1/4 cup Sriracha (you can adjust more or less)
• 1/4 cup Honey
• 2 tablespoon Lime Juice  
• 1 cup of frozen peas
• Cilantro, chopped

Directions:

1. Quinoa, cook according to package directions and set aside.
2. Heat oil in a large stockpot over medium heat. Add onion, celery, spices and sauté́ until soft, about 5 minutes. Add chicken & cook until browned on each side. Whisk together honey, lime juice & Sriracha sauce in a bowl (you can add water to make it less thick).
3. Add the sauce and simmer covered for about 7-10 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
4. Finish with a cup of peas and cilantro. Serve over quinoa.

 

 

Watermelon strawberry smoothie

Watermelon is in season! Enjoy a healthy and cool watermelon smoothie that works also great as an ice pop.

- 4 cups cubed seedless watermelon.
- 1 cup frozen strawberry
- 1 cup of frozen spinach
- 1 cup of coconut water or water.
- 1 tablespoon of lime juice
- 2 tablespoons of goji berries (optional)
- 1 tablespoon chia seed.
- 1 tablespoon agave or honey (optional)

Blend the spinach and coconut water until smooth. Add the remaining ingredients and blend again until smooth. Taste, and blend in sweetener is needed.

Vegetarian Lentil Chili

Once in a while you can let go of the classic chili and try a vegetarian chili. I guarantee it will taste like real chili.  

1 tablespoon Grape seed oil
1 large chopped onion

3 sticks of celery
2 chopped cloves garlic
2 cups whole small green lentils, rinsed
1 24-ounce can diced tomatoes or 3 large tomatoes
2 tablespoon tomato paste
1 cup frozen corn or fresh  
4  cups vegetable broth  
1 teaspoon salt and pepper
1 teaspoon cumin

1 teaspoon turmeric
1 tablespoon chili powder

1 teaspoon of Worchester sauce  

1 tablespoon Dijon mustard

Directions

1. Heat oil in a large stockpot over medium heat. Add onion, celery, spices and sauté́ until soft, about 5 minutes.

2. Add garlic and sauté́ for 1 additional minute.

3. Now add the lentils, tomatoes, tomato paste, corn, broth, worchester and mustard.

4. Bring to a boil. Cover pot and reduce heat to low. Simmer for 40 minutes, stirring occasionally.

Almond Banana Muffins (Gluten Free)

So yes everyone is looking for gluten free recipes these days. I love almond meal, which is made from raw almonds. This recipe is delicious and gluten free, so give it a try!

ingredients:
2 cups almond meal
2 eggs
1/4 cup maple syrup
1 tsp baking soda
1 cup rolled oats
½ tsp salt
1 tsp vanilla extract
3 tbsp coconut oil (or vegetable oil)
2 bananas

Directions:
1. Preheat the oven to 350 F.
2. Combine the eggs, maple, salt, vanilla, coconut oil and mashed bananas.
3. Add the almond meal, baking soda, nd oats and stir once more.
4. Divide into 10 muffins cups.
3. Bake for 22-25 minutes.