Hummus

I love hummus.  This past summer I began experimenting with different flavors.  Two of my favorites are red pepper and jalapeno cilantro.  These extremely easy recipes are great as a meal or a snack.  (Great for tailgates as well)

Cilantro Jalapeno Hummus

1/3-1/2 cup cilantro

1-2 jalapeno peppers, ribbed and seeded*

1 clove garlic, chopped

juice half a lemon

1/4 cup water

3 Tbsp tahini

drizzle of olive oil

1 can chick peas. drained and rinsed

1/2 tsp salt

1/4 tsp cumin

pinch of cayenne pepper

Combine the cilantro, jalapeno, and garlic in the processor.  Pulse until the ingredients have finely minced.  Scrap sides of bowl and add chickpeas, salt, cumin, and cayenne.  Process until fully ground, about 15 seconds.  Add water, lemon, tahini and olive oil.  Pulse until smooth and creamy.

*I buy a jar of jalapenos instead of using fresh ones.  I'll add enough sliced ones to look about like a whole one.  I also add a little of the juice from the jar as well.

Red Pepper Hummus

1 can chick peas, drained

1 jar roasted red peppers*

juice of half a lemon

1 1/2 Tbsp tahini

1 clove garlic, chopped

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/4 tsp salt

olive oil

In an food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.  Process, using pulses, until the mixture is fairly smooth, and slightly fluffy.  Make sure to scrap down the sides of the processor.  I will usually also add in a few drizzles of olive oil if its not coming together enough.  Transfer to bowl and refrigerate for at least an hour. 

*You can use jarred red pepper, but I just buy a red pepper and roast it.  To do this,  I wash red pepper and place it in small baking dish.  Turn broiler on high and cook pepper, rotating it in the oven until all the sides are black.  Take hot pepper out of oven and place in glass bowl and cover immediately in plastic wrap.  Leave for at least 15 minutes.  The steam from the pepper will make the skin come off.  Take pepper out of bowl and skin will easily peel off,  Discard stem and seeds inside. 

Easy Breakfast on the Go!

Finding time for a healthy breakfast can sometimes be difficult with such hectic lives. Hard boiled eggs are a great grab and go, healthy protein to eat on the run.  Pair with a slice of toasted Ezekiel sprouted bread and a piece of fresh fruit, breakfast has never been so nutritious or easy!

Roasted Summer Squash

I love roasting fresh summer squash and zucchini from the farmers market.  Great as a side, added to pasta or in an omelet.

3-4 medium sized squash or zucchini, cut into   quarter sized pieces
1/2 onion
green pepper
drizzle of olive oil
Your spices of choice.  I love garlic, cumin and chili powder

Preheat oven to 400 degrees.  Roast veggies for 40-60 minutes or until preferred tenderness.

Steel Cut Oatmeal Bars

These are perfect to make for the week and then eat on the go.

3 cups water
1 cup milk, I preferably use soy or almond milk
2 Tbsp brown sugar
3-4 Tbsp cinnamon
dash of salt
1 1/2 cups steel-cut oats
1/4 cup raisins
1/4-1/2 cup sugar free applesauce
flax seed

In a large saucepan, bring water, milk, brown sugar, cinnamon, and salt to boil over medium high heat.  Watch closely because it tends to foam up and boil over.  Stir in the oats and fruit as soon as it begins to bowl. Reduce heat and cook, stirring occasionally until it thickens, about 20 minutes.  At this point, add in any nuts, flax seed, or applesauce you choose to include.

Spray casserole dish with cooking spray.  Spread evenly into dish. Cover and refrigerate.  I usually make half a batch per week, 6 servings.  When you get ready to serve, place in microwavable safe bowl.  Place 1-2 Tbsp water or milk over oatmeal and microwave for 2 minutes, stirring half way through.

Easy Tomato Sauce

This quick and easy sauce is great on pasta, grilled veggies, fish and eggs.  I put this on EVERYTHING!

1/2 yellow onion, diced
2-4 cloves garlic, minced
1-2 Tbsp olive oil
2-3 cups rough chopped tomatoes
basil, to taste
oregano, to taste
red pepper flakes, to taste
salt, dash
balsamic vinegar, splash
sugar, pinch

Saute onion and garlic in oil until tender.  Add in chopped tomatoes and continue to cook on medium heat.  Add in spices to taste.  Continue to cook on low-med heat for 20-30 minutes or until flavors combine.

When using on pasta, I like to add fresh spinach.  Add in by the handful and let the spinach cook down for around 5 minutes or until wilted.  Enjoy!