Taco Hummus

This is a recipe from the Gracious Pantry.  She has tons of great recipes that I can't wait to try.  You know my favorites will make it to our blog!

Clean Eating Taco Hummus
(Makes approximately 3 cups)
Ingredients
2 (15 oz.) cans chickpeas
Juice of 1 lemon
1/2 cup tahini
1/2 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. ground cumin
Water (optional) – as much as you need to get the consistency you prefer.
Directions
Step 1 – Place all ingredients in your food processor and blend until smooth.
Eat and Enjoy!
Nutritional Content
1 serving = 1/4 cup
Calories: 147
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 318 mg
Carbohydrates: 18 gm
Dietary fiber: 4 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 7

Jill

Honey Mustard Salad Dressing

This dressing is from the Beachbody Ultimate Reset.  

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3-5 cloves of garlic (crushed)

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley (we still used the dry kind, it taste great!)

1 tsp. Himalayan salt (we used natural sea salt)

1/2 tsp Dijon mustard

1 Tbsp. unfiltered honey or raw agave nectar



Place them all in the blender and blend on medium high for 30 seconds or until well mixed. Store in an airtight container in the refrigerator. Be sure to shake it well before using after refrigeration.

I don’t know what the nutrition macros are as far as proteins/carbs/fats with this recipe, but it is truly a all natural dressing that you know for a fact is free of additives and chemicals. I usually take a couple spoonfuls and drizzle it around my salad. A little goes a long way with this recipe. Enjoy!

 Jill

Red Cabbage and Apple Salad

Red Cabbage and Apple Salad with Walnuts and Cranberries
½ head red cabbage, shredded
1 Granny Smith apple, thinly sliced
1 Tbsp. walnuts, chopped
1 Tbsp. dried cranberries
Red wine vinegar or balsamic vinegar
Salt and pepper to taste

Place first four ingredients in bowl. Toss with vinegar, plus a dash each of salt and pepper if desired.

Nutrition Information:
169 calories, 5g protein, 36g carbs, 5g total fat, 7.5g fiber
Credit goes to TurboFire Nutrition Guide

 

Jill

Spicy Sweet Potato Soup

Another good one from the Millers! 

2 medium sweet potatoes peeled and cut into 1-inch pieces (about 4 cups)

½ medium yellow onion, peeled and cut into 1-inch pieces

2 cloves garlic, peeled

1 ½ cups water

¼ cup Agave nectar

½ chipotle chili in adobo

2 tablespoons freshly squeezed lime juice (can substitute apple cider vinegar)

1 cup canned coconut milk (can substitute any milk)

sea salt and black pepper to taste

green onions, thinly sliced and vegan sour cream to garnish

 

Place sweet potatoes, onion and garlic in 4 quart or larger tightly lidded pot and add water. Bring to boil and reduce heat to medium. Cook until potatoes are tender, about 20 minutes. Remove from heat and let cool slightly to make handling easier. Transfer to blender and add Agave nectar, chipotle chili and coconut milk, and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Turn off heat and add lime juice salt and pepper to taste. Garnish with sliced green onions and vegan sour cream. Makes 5 servings. 

Jill

Red Lentil Soup

Recipe from the lovely RoseMarie Miller.  She also made some for us and brought it over on New Year's Eve...yup, that's how we roll.  We sample soups for our upcoming Daniel Fast.  It was incredible!  I will definitely be making it very soon!

 

2 tablespoons vegetable oil

1 – 2 tablespoons curry powder (or substitute chili powder)

1 small onion minced

2 cloves garlic, minced

1 tablespoon minced jalapeno

1 cup coconut milk

1 cup red lentils, rinsed

3 cups water or stock

 

optional additions:

¼ cup diced tomatoes

2 tablespoons chopped cilantro

1 teaspoon minced fresh ginger

 

Directions:

In a large stock pot, heat oil over medium heat. Add the curry powder and toast for a few seconds, then add onion, garlic, jalapeno and coconut milk. Stir together and let cook 5 minutes.

Add lentils and water or stock. Bring to a boil, then run heat down and let simmer until lentils are tender, about 20 to 30 minutes.

If desired, add tomatoes, cilantro, and ginger. Adjust flavor with salt.

 

Either serve as is or puree in batches in a blender for a smooth consistency. The soup is fantastic with warm bread or tortillas and a little chopped jalapenos on top.

Jill

 

Cinnamon baked Apples

This recipes is from the Ultimate Daniel Fast blog.   I can't wait to try this over some oatmeal for breakfast...yum!

 

Cinnamon Baked Apples

2 cups thinly-sliced apples, unpeeled (about 2 apples)
1 cup unsweetened apple juice
1/8 teaspoon cinnamon

Instructions
Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl, whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake another 15 minutes. Serve warm.
 


Jill

Spicy Spaghetti Squash with Black Beans

This is a recipe that Larry and RoseMarie recommended from the Whole Foods app. Check out their app or site...AH-MAZING 

Ingredients.
medium spaghetti squash
2 tsp olive oil
1/2 cup red onion (chopped)
1 jalapeno, seeded and minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained
1/2 cup sweet corn, frozen or fresh
1 tsp chilli powder
all of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tbsp lime juice
1 tsp sea salt

Roast squash in oven at 375 degrees for about 50 minutes or until fork tender.  When cool, scoop flesh out of squash leaving shell intact for filling.

Heat oil and saute red onion, jalapeno, and red pepper for about 2 minutes.  Add beans, corn, and chilli powder and saute another minute.  Add cooked squash cilantro, lime juice, and salt and cook until heated through.

Fill squash halves with filling in the middle.  Voila!

Jill

Hummus

We loved this recipe and SUPER easy!  I found the recipe from the Foodforthewarrior facebook page!  They have a lot of great recipes.  When I made it I put chopped cucumber, red bell peppers, and olives on top. 

Two 15 oz. cans of chickpeas/garbanzo beans (no Salt added)
1/3 cup of liquid from the can of chickpeas
2 cloves of garlic finely minced or 1/2 teaspoon of garlic powder
2 Tbsp of Lemon Juice
3 Tbsp of Grapeseed oil
2 Tbsp of Tahini
1/4 tsp of Salt

DIRECTIONS: Mix all the ingredients in a food processor until the consistency is smooth.

 

Jill

Whole Wheat Tortillas

These are so easy and fun to make!  We love having these when we are on our Daniel Fast!  I often have with some hummus (recipe coming), soup, make black bean tacos, possibilities are endless.  

 

Ingredients:

2     cups whole wheat flour

½     teaspoon salt
2     tablespoons olive oil
½     cup warm water
Preparation:

1. Mix flour and salt in bowl.
2. Add olive oil and stir until well combined.
3. Add warm water 1 tablespoon at a time until the mixture starts to pull away from the sides of the bowl.
4. Knead dough on floured board for about 3 minutes (20 folds).
5. Allow dough to rest for 15 minutes (this is called resting)
6. Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each part into thirds) and shape into little ball
7. With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
8. Heat a skillet over medium heat. Fry the tortillas  in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp tortillas.
9. Keep tortillas warm by placing in a tortilla holder or wrap in a kitchen towel
    
   Jill