Instant pot blender roasted red pepper hummus

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

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press pulse until smooth. Top with roasted red peppers before serving.

Instant Pot Blender Carrot Apple Soup

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

Directions:

Add all ingredients into the glass pitcher. Close the lid. Press soup mode twice for a creamy soup or once for a chunky soup

Stuffed Poblanos

8 poblano peppers

1 can black beans, drained and rinsed

1 Zucchini

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

Directions:

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

 

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.

Ingredients:

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.

Beyond Pie

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.

Veggie Egg Muffins

These can be made ahead for a quick breakfast and can be eaten on the go.  They also make a healthy and filling snack.

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes

Ingredients

  • 6 Large Eggs

 

  • 3/4 Cup washed and torn up baby spinach 

 

  • 1/4 Cup minced onions

 

  • 3/4 Cup chopped bell pepper 

 

  • 3/4 Cup  sliced mushrooms

 

  • Tablespoon extra virgin olive oil 

 

  • 1/2 Tsp each sea salt and black pepper

 

  • 1/4 Cup shredded cheese

 

Instructions

  1. Preheat oven to 350 Degrees and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with a splash of milk
  3. Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized 
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired 
  5.  Pour egg mixture into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 20 minutes, until eggs are set.
  7. Remove from oven and let cool for about 15 minutes before serving.