30 oz can chickpeas, reserve liquid
1 tsp cumin
3 garlic cloves
2 lemon juice
¼ cup olive oil
½ cup tahini
1/3 cup chickpea liquid
½ tsp salt
1/2 cup roasted red peppers
Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.
This recipe was designed for the Instant Pot blender. It can also be cooked in the regular instant pot and then blended smooth with an immersion blender.
1 lb carrots, peel & chopped
1 medium onion, diced
2 apple, peel, core & diced
1 tsp garlic, chopped
1 tsp nutmeg
½ tsp cinnamon
3 ½ cups vegetable stock
Salt and pepper to taste
Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup
8 poblano peppers
1 can black beans, drained and rinsed
1 Vidalia onion, chopped
4 garlic cloves, minced
1 can of corn, drained
1 can fire roasted tomatoes, undrained
1 cup cooked brown rice
1 tbsp ground cumin
1 top ground ancho Chilli pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup of shredded cheddar cheese (I like cashew cheese)
3 green onions, chopped
Preheat oven to 375 degrees
Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.
Mash black beans and set aside
Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.
Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.
Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.
Pumpkin Pie Shake
I love a good pumpkin pie, but it is usually loaded with fat and calories. This has the taste I crave, but it’s much healthier. It makes a great sweet treat or even an easy breakfast.
1 cup organic milk of your choice ( my favorite is almond vanilla)
1 banana, frozen and cut into pieces
1 pitted date
1 cup canned pumpkin
1 tsp vanilla extract
Pinch of pumpkin pie spice
Whip in the blender until creamy. If you are feeling really naughty you could even add a bit of whipped coconut cream.
Pumpkin is a great source of fiber and vitamins, but it often gets a bad rap because it is usually featured in desserts. In the coming days, I plan on sharing some of my favorite healthy pumpkin recipes with a few treats thrown in for good measure.