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Tag Archives: Dip (food)

Hummus

25 Apr

What? Do you mean homemade hummus?! Like not the stuff you buy ready in the container?? Yep! That’s what I mean alright:)

You may not already know this, but making your own hummus is SO simple and easy! And so much cheaper than you buy in stores usually. Not to mention, YOU control what you put into it, which means you can avoid any processed or unnatural ingredients :)

Usually hummus is made with a lot of tahini and olive oil, which isn’t necessarily bad for you. But if you’re wanting a dip that’s even lower in fat or calories, than you can follow this recipe and forget the tahini (which is pureed sesame seeds in case you didnt know) :)

Chick peas, which is what hummus is made out of, are beans. That means high in fiber and protein! So hummus is a very healthy way to snack..or add something special to sandwiches without all the extra fat of mayo!

This recipe is like an “original” hummus flavor you could buy..the sky is the limit though! Add any extra flavors you like to give it your own spin. Maybe some olives, or red pepper, or more garlic, or onions..who knows! I know I spice mine up with all sorts of things..but olives is definitely a winner:) Here is the basic recipe for homemade hummus! Use veggies to dip in it, spread it on crackers, or use it on sandwiches..whatever you’d like:)

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Hummus
-1 can garbanzo beans (chick peas)
-2 T olive oil (more if needed for constancy)
-2 T water
-1 T lemon juice
-1 clove of garlic
-1 T cumin
-1 tsp each: garlic salt, dried onion/onion powder, salt, pepper, season salt, italian seasonings
-Optional add ins: olives, pureed garlic, red pepper, sundered tomatoes, or any flavor you’d want!
Directions: Place all ingredients in food processor. Blend until smooth! Enjoy as a dip or on a sandwich :)

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Pumpkin Mousse

21 Apr

Mousse: “A sweet or savory dish made with smooth whipping cream”

Wait..whipping cream? Even if you aren’t a health nut, we all know that anything with “cream” in it, isn’t healthy at all usually! But that doesn’t mean that this girl can’t find a healthy alternative! And guess what..you don’t like pumpkin? Well I made a chocolate variety too! Mmm, now that’s what I’m talking about. Chocolate and pumpkin, my two favorite things<3

How did I make it healthy when mousse is founded upon cream and other fattening ingredients?! Well that’s what I’m about to share with you.

I made a chocolate variety way back last year by accident when experimenting different ways with tofu. (Say what?!). Yep, tofu. But then the need for it sparked my memory. For the pancake weekly challenge I’ve talked about in previous posts (like my mochonut pancakes and berry coconut chai pancakes!) I’ve been attempting to create pancake sandwiches, (a spin off of the loved yet unhealthy ice cream cookie sandwiches). But I needed a healthy filling instead of ice cream. What did I decide upon? You got it! My tofu mousse from long ago! (Please don’t write it off till you try it! You don’t taste a “tofu” taste!)

You can’t tell me that this makes you’re mouth start watering… :)

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Pumpkin Mousse
-6 oz silken tofu (or other tofu brand)
-1/2 cup pumpkin
-2 T cottage cheese
-2 T greek yogurt
-1/4 cup agave
-1 tsp each: cinnamon, vanilla extract, xanthan or guar gum (for thickening!)
**For chocolate alternative: Sub in avocado for the pumpkin+add 2T cocoa powder, or leave out pumpkin and avocado altogether and just add cocoa powder!
Directions: Blend all ingredients together. Let sit in refrigerator to thicken more. Enjoy!

Making Your Own Nut Butter

15 Apr

I’ve posted before about specific recipes for different flavors of nut butters I’ve made, but I’ve gotten a lot of questions as to how to even go about making homemade nut butter!

So I’ve decided to dedicate today to showing you all the steps in making it:) It seems appropriate since just yesterday I made a huge container of fresh, homemade almond butter. It was heavenly. There is just something about the homemade stuff. Something that tastes so much better than the store bought butters!

And guess what? Not only is it easier, just requiring whatever nuts you desire plus the food processor, but also very healthy without all the extra added oils and sugars, and cheaper than store bought!

Yesterday, I even took it a step further and split it up into two containers, making a chocolate caramel almond butter, and a coconut vanilla one. Talk about delicious creations. I was eating it by the spoonful!

But first, let me take you step by step as to how to make it!

Step 1: Toast almonds (or whatever nut you are using) in oven on broil, watching very closely until they are slightly browned. I emphasize watching closely, because I have burnt many batches of good nuts myself by taking my eyes off of them for just a quick minute!

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Step 2: Place toasted nuts into food processor.

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Step 3: Turn food processor on, and let those babies grind and grind and grind!

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First it’ll just look like chopped nuts, like above. Then, it’ll become finely processed like an almond flour type consistency.

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After a couple more minutes of food processing, it’ll finally begin to look like butter! You may have to stop a couple times to scrape down the butter from the sides, and then proceed to process again.

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Finally, you will be done! And you will have an excellent, creamy, homemade butter!

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This is when you can get creative and add in your own flavors of liking:) I split my batch up this time, and put a tablespoon of cocoa powder and a teaspoon of caramel extract.

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And the other half, I put vanilla and coconut extract in, with just a little bit of unsweetened shredded coconut! So delicious:)

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Hope you can now go and make your very own nut butter!:)

Spinach and Kale Greek Yogurt Dip

24 Mar

One of my favorite things to do is to find something really good in a store, and then use my creativity to make something like it, but with only fresh, natural ingredients in my own kitchen! It gives me a challenge.

Well last night was one of those challenges. Recently, I bought this dip at Trader Joes that was called a “guilt free spinach kale” dip, made of Greek yogurt. I thought wow, here’s something that’s healthy and made of natural yogurt instead of all the processed stuff! So I bought it and took it home. And man, it was certainly very good. BUT, I was sad to look at the ingredients, and find that it was indeed made of mayo, along with the Greek yogurt that had been advertized in big font on the label. Sure, if you consider anything lower in calories “healthy”, then I guess you could call it that. But for me, I say something is healthy when it’s made of all natural ingredients, no fake sugars or chemicals, and has actual health benefits in it.

So what did I do? I decided to make made my own! Completely out of Greek yogurt instead of that yucky mayo.  This one is packed with protein and made up of so many different veggies that are vitamin and mineral loaded, not to mention detoxifying ingredients such as apple cider vinegar, kale, and lemon juice :) I hope you enjoy!

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Spinach and Kale Greek Yogurt Dip
-1.5 cupe Greek yogurt
-4 oz. water chestnuts, finely chopped
-1/4-1/2 cup cooked spinach, finely chopped
-1/2 cup kale, cooked and finely chopped
-1/4 cup each: red pepper, onion, carrots
-1 tsp each: garlic puree, apple cider vinegar,lemon juice, guar gum and agave
-seasonings: (about 1/2 tsp each) sea salt, garlic salt, italian seasonings, dillweed, onion flakes, mustard powder, season salt

Directions: Place yogurt in bowl. Chop chestnuts, spinach, kale, red pepper, onion and carrots up, and mix with yogurt. Add in all the other ingredients and mix thoroughly. Taste, and add more seasoning if needed. Enjoy!

Pumpkin Coconut Spread

14 Mar

Yes, another pumpkin recipe.

My toast with the pumpkin coconut spread, and topped with chocolate peanut butter and chocolate chips!

My toast with the pumpkin coconut spread, and topped with chocolate peanut butter and chocolate chips!

I told you, whether it’s fall or spring, pumpkin is my favorite. But I wouldn’t mislead you and give you a recipe that isn’t absolutely 100% delicious. Even if you aren’t a pumpkin fanatic like I am, I am almost certain you will fall in love with this spread. Spread it on toast, eat as a dip with crackers or cookies, or like me, just devour with a spoon! It can also serve as a good add in for shakes and oatmeal to give a little extra flavor!

You know how there is either crunchy peanut butter or creamy, well this can be made in sort of a same way! You can make it with a little texture, and add in shredded coconut, or, smooth and creamy by adding in coconut butter! Don’t know what coconut butter is or don’t have any? You can make your own! It’s just like grinding peanuts into peanut butter, if you food process coconut, you get coconut butter! So delicious by the way :) Anyways, I ask that you give this recipe a shot. It’s not your normal “healthy” dip that lacks flavor. It’s full of that spice-filled taste of fall, along with a hint of pina colada we all love.   I know you won’t be disappointed :)

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Pumpkin Coconut Spread
-1 can of pumpkin
-2 T cream cheese (can be fat free if you are watching calories)
-1/4 cup almond milk
-1/2 cup unsweetened shredded coconut (or 1/4 cup coconut butter)
-1 T coconut oil, melted
-3 packs stevia or 1/4 cup agave
-1 tsp butter vanilla extract (or vanilla if that’s all you have)
-1 T cinnamon
Directions: Blend cream cheese and pumpkin together until cream cheese is mixed thoroughly (either with processor, electric beater, or blender). Add all other ingredients in and combine until even throughout. Taste for sweetness, and add more if you have a big sweet tooth!
Directions for Creamy Variation: Food process 1/2 cup coconut until butter form (or if using store bought butter, make as directions above except for add coconut butter instead of shredded coconut.) Proceed to make as directed above.

Chocolate Chip Cookie Dough Dip

13 Mar

Warning: This may not be the healthiest of the recipes (or even remotely healthy), but you will surely NOT regret making it.

       I rarely make full fat, full sugar, basically full everything recipes, because, well that’s what I love to do..Take recipes like those, and make a healthy alternative! (I have been experimenting with a healthy variation which I’ll post when perfected) But this was for a special occasion, one of my best friend’s birthday, and I decided to go for the real thing:) And you have to live a little sometimes anyways!

So for now, I leave you with something that is so creamy and filled with that delicious taste of freshly baked chocolate chip cookies: my chocolate chip cookie dip. ( inspired by Taste of Home’s recipe, but varied). Dip in some delicious graham crackers, pretzels, animal crackers..or even just dip that spoon of yours in! I promise I won’t judge (:

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Chocolate Chip Cookie Dip
-1 8 oz package cream cheese
-1/2 cup butter
-1 cup powdered sugar
-1/4 oat flour (or any flour will do!)
-2 T molasses or 1/4 cup brown sugar
-1 tsp vanilla extract
-1 tsp butter extract
– 1 cup mini chocolate chips
-Dipper options: graham crackers, animal crackers, pretzels, apple slices, or just eat with a spoon!

Directions: Cream together butter and sugar in food processor. Add in all the other ingredients except chips and combine until evenly mixed. Stir in chocolate chips. Serve with your choice of side for dipping!