Roasted Red Pepper Hummus


Hummus is a food that I typically buy pre-made. In my mind it’s a lot cheaper, and quicker to just buy it already made. But recently, I’ve tried to steer away from pre-made/convenience foods and put more effort and love into the food that I am eating. By doing this, I came up with this yummy hummus recipe that is actually much cheaper than pre-made and takes less than 20 minutes to whip up. Also, by making your own you can control what you put in your hummus. Most store bought hummus has preservatives and is high in oil.

The red peppers can definitely be left out, and the flavor can be changed to whatever you’d like. Add more garlic if you would like a more garlic heavy hummus, add cilantro and lime for a Mexican inspired hummus, or different spices to create whatever kind of hummus your hummus loving heart desires!

Most hummus recipes call for tahini which is similar to peanut butter but made with sesame seeds. This ingredient is pretty expensive, so I have found that just using raw sunflower seeds tends to take on the tahini flavor.

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Massaged Kale Salad

With kale being in season, I thought I would share with you all my simple, and easy kale salad recipe. This salad is great because it lasts in the refrigerator for almost an entire week, and is a great to pack for lunch or even a snack. It’s very easy to make, with simple/inexpensive ingredients.

Massaging the kale allows all the nutrients to get released, and also takes a lot of the bitterness out of the green. I love massaging my hearty greens, like kale, because it gives it a great texture and flavor. The quinoa in this salad can be taken out, but I highly suggest using either quinoa or rice to help make this dish a full meal and more filling. Also, either rice or quinoa will add protein and some complex carbohydrates to the salad. 

Kale and Quinoa Salad
7-8 servings

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The Perfect (Not Gross) Green Smoothie


Green smoothies can be really intimidating to some people but I have a really simple recipe that I wanted to share. Getting in greens can be really difficult, especially if you don’t have a lot of time to sit and eat them all. Putting them in a smoothie can hide the taste, and make it a lot more enjoyable.

There are three things I’ve learned throughout my green smoothie trials/errors over the years that’s made making smoothies a lot easier…

Don’t overthink / overcomplicate things

When I first started making smoothies, I would try to cram as much stuff in the blender as possible, not thinking about the actual taste of it. I’ve learned to not add a bunch of random ingredients, and keep it as simple as possible.

Fruit is the key 

Fruit should be the main ingredient in your smoothies, not only for taste, but also for calories and carbohydrates. Using at least 3/4 fruit, and 1/4 vegetables you’re guaranteed to have a sweet and refreshing smoothie.

Choose your vegetables wisely 

Choosing the best vegetables to put in a smoothie is also important. If you’re unsure about adding in vegetables, don’t be. You can barely taste them! Sticking with high water content vegetables is best because they have lots of nutrients, but lack in strong flavors. My favorite vegetables to add to smoothies are spinach, kale, celery, celery leaves, cucumber, avocado, and peppers. Not all of them should go into one smoothie, but a choose just a few to put in one.

Now, onto the recipe! I absolutely love this green smoothie recipe because it’s super sweet, inexpensive, easy to make, and it keeps me full for so long.

Ingredients:

  • 2-3 frozen bananas (make sure they are frozen, this really helps to make the smoothie smooth and creamy. also use bananas when they are spotty, that’s when they are ripe)
  • 1 cup frozen mango (you could also use frozen or fresh pineapple instead)
  • 2 cups spinach or kale
  • 4 stalks of celery (include the leaves, they are packed full of nutrition!)
  • 1/3 of a medium sized cucumber (leave the peeling on, it also has lots of nutrients and fiber)
  • 1/4 lemon with the seeds removed
  • 3/4 cup orange juice (I like to buy it with lots of pulp, to include more fiber)
  • 1 cup water
  • 1 tsp. freshly grated ginger (optional)

Put all ingredients into your blender, and blend! If you like it thicker, add some ice. If you like it a little thinner add some more juice or water.

I put all the ingredient’s into an online food processor to calculate the nutrition facts. If you’re interested in checking them out, you can here!

Homemade Granola

With Christmas less than a week away, I thought it would be a good time to share my homemade granola recipe. This granola recipe is super healthy, using flax, pumpkin seeds, and sunflower seeds, as well as unsweetened applesauce (instead of oil). It is also low in sugar, using only a small amount of honey. My granola recipe is packed with nutrients, and is great to snack on throughout the day.


Once I make a big batch of granola, I package it in inexpensive jars (I found some at Walmart) and tie a ribbon around each one with the list of ingredients and a gift tag. This way, the recipient can reuse the jar once the granola is gone.

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Asian Inspired Quinoa and Kale Salad

I absolutely love quinoa, kale, and Asian food . . . so I thought it was only necessary to come up with a recipe that combined all three of those things. This recipe is super simple, fairly cheap, and packed with protein. This makes a great lunch that you can pack to take with you to school, or work.

What’s great about this recipe:

Quinoa is an amazing superfood. It’s packed with protein and has all essential amino acids (which are the building blocks of protein). Another great thing about quinoa is that it is gluten free, so if you have celiac or have a sensitivity to gluten this is a great grain to incorporate into your diet.

Edamame is another great source of plant based protein. I love to use edamame because it is the most unprocessed form of soybeans. When buying edamame, look in the frozen vegetable section of the grocery store, and stick with organic edamame since soy is usually grown from GMO seeds.

Kale of course is another superfood, packed with tons of nutrients. I love throwing kale into dishes like this, because it just packs more nutrients into a dish. Also kale is in season right now, so it’s pretty inexpensive.

Liquid Aminos are a great product to have in your refrigerator. The taste is almost identical to soy sauce, but isn’t filled with sodium and preservatives like real soy sauce is. It is also non GMO and gluten free unlike most soy sauces. I love that it has all the amino acids, which are so important for our bodies to have and use.

Asian Inspired Quinoa and Kale Salad 
(Vegan/Gluten Free/Nut Free)
Servings: 4

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