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My Favorite Hummus

S loves hummus.  LOVES!!!  He eats it plain, right off the spoon.  This recipe comes from my Vitamix cookbook, Simply Fresh, with a couple of tweaks.  I find that it’s important to measure the ingredients.  I didn’t always do this in the past, but it’s critical if you want consistent results.

Hummus

1/4 cup lemon juice
1/2 cup water
2 cans chickpeas (one drained, one with liquid)
1/4 cup toasted sesame seeds
1 tbsp evoo
2 cloves garlic
1 tsp cumin
1/2 tsp salt

Place ingredients into the Vitamix, in the order listed.  Increase speed to variable 10 and blend for 30-40 seconds.

 

Here’s another pudding recipe that I tried for S.  He can’t get enough of this stuff!!

Apple Coconut Pudding

2 apples, peeled and quartered
1/2 can coconut milk
2 tbsp coconut oil
2 tbsp chia seed
1/2 tsp cinnamon
1 tsp vanilla extract

Blend ingredients in a Vitamix.  Chill in the fridge for an hour to allow the chia seeds to plump up.

I made a batch of this last night and it was a BIG hit with S.  Just a few simple ingredients, one being chia seed.  Check out the top 10 benefits of this superfood.

Banana Pudding

1 ripe banana
1/4 cup coconut milk (canned)2 tbsp chia seed
Dash of vanilla extract, optional

Combine ingredients in a Vitamix (or food processor).  Chill for an hour to let the chia seeds plump up a bit.

Pear Vinaigrette

For the past several weeks, I’ve been trying new salad dressing recipes, using my Vitamix.  They are so simple to make, taste way better than store bought and cost me less $$.  Here’s the latest one, which I really like a lot!

Pear Vinaigrette

1 ripe pear, peeled and quartered (I used Bosc)
1 to 2 cloves garlic
Juice from one lemon
1/3 cup white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup evoo

Blend everything (but olive oil) in Vitamix. Once blended, drizzle the olive oil slowly into the dressing and continue to blend until combined.

I plan to pair this with fresh spinach and toasted pecans.

Coconut Lime Chicken

4 boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp tamari sauce
1 1/2 tsp kosher salt
2 tbsp honey
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1/4 cup chopped fresh cilantro

Mix ingredients and marinate chicken for 2 hours.  Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

Freezer Meal – Mix ingredients in a gallon freeze bag.  Freeze flat.  Thaw in the fridge. Bake in a glass dish at 350 for 50 minutes, flipping after 30 minutes.  Serve with brown rice.

Spicy Sweet Potato Black Bean Burger

1/2 cup quinoa
1 can black beans, rinsed and drained
1 large sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
3 teaspoons spicy cajun seasoning
1/3 cup gluten free oat flour
salt and pepper, to taste

Avocado Cream
2 avocadosHandful for fresh basil
1-2 garlic cloves
2 tbsp evoo
2 tsp lemon (or lime) juice
Salt
Pepper

Combine ingredients in a food processor.

Udi Gluten Free Hamburger Buns
Sprouts
Siracha SaucezRed onions slices

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.

Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Remove skin when done cooking and cooled.

In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in oat flour and shape patties.

Divide into 6-7 patties (about 1/2 cup each).  Wrap individually in saran wrap and store burgers in a large freezer bag.  Freeze until ready to eat.

To cook burgers from frozen state: Bake at 375 degrees for 45 minutes.  If using a glass dish, spray with cooking spray to prevent sticking. Burgers should be golden brown on the outside.

Top with avocado cream and other fixings.

* I have not attempted to bake these from a non-frozen state. 

 

Basil Vinaigrette

Basil Vinaigrette

1 teaspoon Dijon mustard
1 shallot, chopped
1/2 teaspoon salt
1 teaspoon honey
1/2 cup roughly chopped basil leaves
1/4 cup white wine vinegar
3/4 cup olive oil

Place the salt, honey, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.

I paired this with fresh baby spinach, dried cranberries and honey roasted almond slivers.

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