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Category: Recipes

Pumpkin Sage Hummus

Posted on by Lori Harder

hummus

INGREDIENTS

  • 2 (15oz each) cans chick peas – set aside 2/3 cup chick pea juice from cans
  • 1/2 c. chick pea juice from cans
  • 1 c. pumpkin (about half of a 15z can)
  • 1 T. minced garlic
  • 1/8 tsp Tabasco sauce
  • 1 & 1/2 tsp ground sage
  • 1 T. salt
  • 1/4 c. Tahini – can be found in most grocery stores
  • 5-7 T. FRESH lemon juice – 2 lemons will be perfect, I like to use 7 Tablespoons so it is really zesty! You may want to start with 5 and add as you go depending on how much zing you like.
  • 1/2 tsp paprika – more if you like a bite to it – I used 1 tsp and generously sprinkled the top as well.

INSTRUCTIONS

  • In a blender or food processor, add all ingredients and mix until smooth.
  • Add remaining chic pea juice if it is too thick and not blending for you.
  • *OPTIONAL* Feel free to add more lemon juice and less sage if you like a more traditional flavor.
  • Spread hummus onto plate
  • Sprinkle an extra pinch of paprika on top for color.
  • Serve with your favorite veggies or pita.

Whipped Pumpkin Apple Sweet Potatoes

Posted on by Lori Harder

potatoes

Ingredients

  • 4 small/med sweet potatoes
  • 2 tsp. cinnamon
  • 1 can of pumpkin
  • 1 (15oz) container fat free or low fat ricotta cheese
  • 1 tsp paprika – I like to do 1 and 1/2 but I like it spicy!
  • 1/4 c. Baking Truvia or stevia
  • 1/3 c. Honey
  • 2 large apples – shredded on a cheese shredder
  • 4 Graham crackers crumbled for topping

Instructions

  • Preheat oven to 425.
  • Boil sweet potatoes in large pot full of water with 1 tsp salt for 15 minutes or until you can easily pierce a knife through them.
  • Take potatoes out of water when done, let cool, peel and put in a large mixing bowl.
  • Turn mixer on and add all of the rest of the ingredients one at time EXCEPT for the graham crackers.
  • Mix very well until smooth consistency.
  • Pour mixture into a large baking dish, spread evenly and add crumbled graham crackers to the top and a sprinkle of cinnamon.
  • Bake for 20-25 minutes or until crackers are a bit browned.

Notes

If you like this spicy like I do, add a bit more paprika or sprinkle lightly on top when done. If you like it less sweet, cut back on the Truvia or stevia.

Easiest Egg Drop Noodle Soup

Posted on by Lori Harder

Egg drop Noodle soup

Ingredients

  • 1 egg white
  • 1 bag Nasoya Shiritaki Spaghetti noodles – rinsed well and chopped
  • 1 & 1/2 T. Chicken base or chicken granules
  • 2 C. water
  • 1 green onion chopped

Instructions

  • Rinse noodles in strainer with hot water.
  • Chop or cut noodles into desired length – I like them in two inch small bite size pieces.
  • In sauce pan, add water and chicken base along with the chopped green onion and whole egg or just the egg white (for less fat).
  • Boil water and ingredients until the egg is cooked or about 10 minutes on medium.
  • Serve hot and enjoy!