Looking for another flavor of hummus to add to your sandwiches or pair with veggies? This spicy roasted garlic and walnut hummus gives you the perfect balance of spicy and nutty, with hints of garlic.
1 can or 1 3/4 cups chickpeas, no salt added
1/4 cup reserved liquid from can of chickpeas
1 Tablespoon water or lemon juice
2 Tablespoons olive oil
1-2 teaspoons cayenne pepper
3/4 cup raw walnuts
1 medium bulb of roasted garlic (8-9 cloves)
1. Roast garlic and set aside to cool.
2. Combine walnuts and slightly cooled garlic in food processor. Pulse until chopped.
3. Drain and rinse chickpeas, setting aside the 1/4 cup of liquid. Add both to food processor.
4. Add remaining ingredients and blend until smooth.
5. Feel free to add more liquid for a smoother consistency.
6. Serve immediately, or store in an airtight container for up to one week.
Click here to read more by Lindsay from the Lean Green Bean.
As temperatures plummet across the country and many of us want a warm drink to enjoy by the fire, this warm chai-spiced smoothie might be what you’re looking for. The drink is warming with a whipped consistency, giving you a dessert-like smoothie to spice up your day.
1 cup brewed chai tea
1 pear, peeled, cored and chopped
1/4 cup raw cashews, soaked 2 to 4 hours in cold water
1 tablespoon coconut butter or extra virgin coconut oil
2 Medjool dates, pitted
Boil chai tea and pear together in a small pot. Reduce to low heat and simmer for three minutes. Remove from heat and transfer to a blender. Drain and rinse cashews, and then add cashews, dates and coconut butter to blender. Blend until smooth and drink warm.
Click here to read the full article by Amy Chaplin for Food Network’s Healthy Eats.
If you’re looking for a great new recipe to try for lunch this week, look no further! This Mediterranean quinoa salad might be just what you’ve been wanting!
For the dressing:
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 tablespoon olive oil
Pinch of oregano
For the salad:
1 cup quinoa, cooked
2 cups spinach
1 red pepper, diced
10 grape tomatoes, halved
10 kalamata olives, sliced
1/4 cup feta cheese
Click here to read more from Lizzie Fuhr for PopSugar Fitness.
While it may be the middle of the winter, a great way to liven up your eating plan is with a summer-inspired orange salad! This recipe from Gerard Craft uses picholine olives, red onion, tarragon leaves, and extra virgin olive oil to add a little something special to the oranges. The citrus salad makes for a light lunch or great side dish to accompany your dinner.
Orange Salad Recipe (Serves 10)
5 large oranges, such as navel oranges, peeled and sliced into ¼-inch thick rounds
1/2 red onion, thinly sliced
1/4 cup tarragon leaves, minced
1/2 cup picholine olives, chopped
1/4 cup olive oil
Salt, to taste
Toss ingredients and season to taste. Serve immediately.
Click here to read the full article by Andrea Strong for Food Network.
When it comes to guacamole, you really can’t go wrong in following a recipe or creating your own. Always start with ripe, mashed avocado, and add what you like to make it a little more interesting. Want to add some spice? Try adding cumin, red pepper flakes, black pepper, sea salt, coriander, and cayenne. Want to add some chopped herbs? Try cilantro, parsley, basil, or chives. If you like tomato and onion in your guac, feel free to add those as you see fit, or even add in your favorite salsa. Experiment with different kinds of veggies, legumes, peppers- whatever you like! There’s no wrong way to make guacamole as long as you start off with the basic ripe avocados and go from there.
Click here to read more from Whole Foods’ Blog.
Snacking can get the best of any of us, but with four clean and simple ingredients, this creamy peanut butter is healthy and delicious! Pair this dip with apples or bananas for a guiltless snack you’re sure to love.
1 container or 5.3 ounces of vanilla Greek yogurt
2 Tbsp. natural peanut butter
1/2 Tbsp. unsweetened cocoa powder
1/2 Tsp. honey
Mix together in a small bowl and get to dippin’!
Click here to read the full recipe from Becky from the Two Bite Club.
It may be easy to assume that any salad is a healthy eating option- but think again! Dressings and toppings can pack a massive calorie count that can throw off your mindful dieting plan. Keep these five tips in mind when building a healthy salad at home or ordering one from a restaurant:
1. Choose an assortment of deep greens.
2. Add a mix of colorful vegetables (non-starchy ones).
3. Toss on a healthy protein.
4. Add in your favorite beans or legumes.
5. Either put dressing on the side or pour with a very light hand.
Click here to read the full article by Dr. Lisa Young for Healthy Living.
Looking for a fun new recipe to try out this week? Check out this yummy option for sunflower & pumpkin seed no-bake energy bites! They’re so easy to make and will pack a punch of protein for energy. The recipe hails from Carla’s Confections:
Click here to read the full recipe by Carla for Carla’s Confections.
This quick and easy recipe for potato kale soup will leave you filled up and give you the boost of energy you need to continue your day. It won’t take long to prepare and will pack great flavor and nutritious benefits into a great soup.
Click here to read more for World’s Healthiest Foods.
Based on a salad from San Francisco eatery Urban Picnic, this recipe combines superfoods kale, quinoa, and blueberry together for a nutrient-packed lunch option. The salad gets a bit of an Asian twist with the sesame soy ginger dressing with a satisfying crunch from the almonds. Give it a try!
1 cup quinoa
1 bunch dino kale, washed and chopped (about 2 cups)
1 medium carrot, grated
1/2 cup sliced almonds
1 cup grape or cherry tomatoes, halved
1 cup blueberries, washed
Toasted seaweed, such as nori, sliced thinly
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic, chopped
1 tablespoon honey or brown sugar
1 tablespoon peeled and minced ginger
1/2 teaspoon toasted sesame oil
1 tablespoon water
1. Prepare quinoa according to instructions and set aside to cool.
2. Combine dressing ingredients into a blender and blend until smooth. Pour into a small jar, cover, and set aside.
3. Combine 1 TBS dressing with sliced kale, mix to coat evenly, and set aside.
4. Add cooled quinoa to kale, along with almonds, carrot, tomatoes, and blueberries. Mix and add more dressing if desired. Top with sliced nori.
Click here to read the full recipe by Leta Shy for PopSugar.