Because you can't ask me to to talk about one thing, it's impossible!
#nofilter #finishedproduct #vitamix #hummus #sundayfunday
VITAMIX HUMMUS RECIPE
Hummus is really easy to make and can be a really inexpensive dish to make for a potluck dinner or to entertain friends. I love making it myself because unlike pre-made hummus from the grocery store I know exactly how much salt and oil goes into it.
This is the hummus recipe from the VITAMIX cookbook.
2 cans Chickpeas; 1drained and 1 with liquid
1/4 cup raw sesame seeds. I used 1/4 cup tahini
1 tablespoon olive oil
1/4 cup lemon juice
1 garlic clove
1 teaspoon cumin ( I used paprika to garnish instead)
Salt and pepper to taste
1. Place all ingredients into VITAMIX except for salt and pepper and paprika
2. Secure VITAMIX lid
3. Select variable 1
4. Turn machine on and quickly increase speed to variable 10, then to high
5. Blend for 1 minute using tamper to press the ingredients into the blades
6. Season with salt pepper and paprika to taste
Serve with anything you like! Pita, crackers, vegetables and more!
Don’t have a VITAMIX? Don’t worry, you can use a food processor. Comes out the same. Just process until desired texture. I don’t like it too smooth. So not more than a minute!
JILLY’S REFRESHING MEXICAN FIESTA SALAD
My fiancee and I do Mexican night at least once a week now. I make these super tasty Shrimp Fajitas with Shrimp, Onions and bell peppers. Toppings normally include grated Low Fat Mozzarella Cheese, Guacamole, and Salsa. For healthier option, I tend to use whole grain fajita wraps instead of plain white.
I wanted to “liven up” last night’s dinner and try making a Summer inspired salad which is filling enough for winter. The grocery store had some rather large Mango on sale, and they were already ripe. The wheels in my mind started turning (does that ever happen to you?), and I dreamed up a recipe right on the spot! (- Which, goes to a great tip, try to choose your recipes based on what is seasonal or available in your market for fresh awesome recipes! …but i digress!)
I wanted to create a salad which was sweet, savoury, spicy and tangy all at the same time. I also wanted it to be filling but not too filling. Afterall, it is an appetizer.
Please note the recipe is still in progress AND you may swap things out for other types of stuff like add avocado or bell peppers, or any Vegetable or fruit really!
Here is how you make it.
Cut up fruit and veg, throw into a bowl. Mix dressing and pour over entire mixture. Let sit in the fridge for a few minutes before serving so that flavors can blend and serve cold!
Let me know if you liked this recipe!
If i change anything around, or make a variated recipe, i will be sure to post it!
Even though I didn’t celebrate thanksgiving tonight I am thankful. Life is good, no great!. I’m learning not to sweat the small stuff. I love and I am loved. There are adventures ahead of me. I am planning a wedding to the love of my life. I have made small changes which have affected my life greatly in the positive. I am finally taking good care of myself. Being busy is good. I have no time to think negative thoughts. Who needs that? A friend of mine found out she’s cancer free today! WOW! Best news ever. I discovered I love Pilates. And dodgeball. And I have good friends and even greater family.
What are you grateful for?
#sundaybaking #sundayfunday mini and regular sized banana chocolate muffins get excited @mamakujo !!!Baking tip: Reducing fat - If you want to replace butter or oil with apple sauce (unsweetened) you can! If the recipe calls for 1/2 a cup of butter, for example, reduce the butter by half and replace the rest with applesauce. I did that for these banana chocolate muffins and they came out great! Making muffins from a cake recipe: - a cake recipe will cover 16 muffins. Or you can do 12 regular sized muffins and 12 mini. Comes out perfect. Just change the temp to 375 and bake for less time. Minis take 10-15 min and regular muffins take 20-25 min. Cakes often take much longer. So if you are pressed for time and want to also make proportioned servings muffins can be the way to go! Minis are also good for kids. Not sure if it’s ready? - take a toothpick or chop stick and stick it in the center of your muffin or cake. If it comes out wet or gooey it’s not ready. If the stick comes out clean you are good-to-go! Enjoy! Xoxox JC
Delicious Roasted Garlic Broccoli
I love broccoli! It’s seriously one of my favorites. Growing up one of my cousins would make broccoli as a side for dinner that was extra garlicky and I (and the rest of my family) couldn’t get enough of it. While I haven’t replicated her recipe, this one is certainly inspired.
This is a roasted dish, can cook while preparing the rest of your supper and uses very few ingredients. Not to mention its a super healthy green vegetable. . So it’s a win win win!
Here’s how you make it!
Preheat your oven at 425 degrees F
1- head of broccoli any size will do. The bigger the head the bigger the tray you will need!
2- salt, pepper and garlic powder
3- olive oil
Wash your broccoli very well and dry it very well.
Next, cut broccoli into “small trees”- a little stem should be there and all the pieces should be evenly sized. Like the picture above
Take a cookie sheet and cover with foil. Spray with a little cooking spray. Lay broccoli nice and flat onto tray so they cook evenly. Sprinkle with salt pepper and garlic powder. Drizzle olive oil over all. If you want more feebly coated mix with your hands but be sure to rearrange evenly on the tray.
Bake for 30 min. Or until crispy.