Super Easy Cilantro-Lime Hummus

Hummus and crackers is one of my all time favorite snacks. So, I am always trying to create new hummus flavors. My new favorite is this super easy & quick cilantro-lime hummus. This tastes great simply paired with crackers or try it as a spread inside your sandwich or wrap. Enjoy!

Ingredients:

  • 1 15 oz. can of chickpeas, drained 
  • juice of 1 lime
  • 1 Tbsp of tahini
  • 1 big handful of fresh cilantro leaves
  • 1 Tbsp of olive oil
  • 1 tsp of minced garlic
  • desired amount of salt and pepper

Instructions:

  1. Place all of the ingredients into a food processor or blender.
  2. Blend until smooth and creamy.
  3. Transfer the hummus into a sealable container and refrigerate until you are ready to serve.

Benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cilantro detoxes the body of heavy metals, lowers blood sugar levels, prevents urinary tract infections, settle digestive upset, and supports healthy menstrual function.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Thai Coconut-Butternut Squash Soup

This recipe is a soul warming soup, full of aromatic spices and bold flavor. This dish includes the Thai flavors of ginger and curry, made with coconut milk to make this soup extra creamy. Enjoy!

Makes about 4 servings

Ingredients:

  • 1 butternut squash cut into cubes (this equals about 8 cups of cubed squash)
  • 1 Tbsp of coconut oil
  • 1/2 of a yellow onion, chopped
  • 1 Tbsp of ginger paste
  • 1/2 tsp of minced garlic
  • 1 Tbsp of curry powder
  • 1/2 tsp of chili garlic sauce (optional)
  • 2 cans of lite coconut milk
  • 1 Tbsp of lime juice
  • dash of black pepper
  • 2 tsp of soy sauce
  • 2 Tbsp of fresh chopped cilantro
  • 1/4 tsp of chili powder
  • optional toppings: chopped green onion and roasted sunflower seeds

Instructions:

  1. Put the cubes of squash into a large pot and fill with just enough water to cover the squash. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat to low and leave it covered. Simmer until the squash is fully cooked. Drain the water from the pot. Remove the squash into a separate container for now.
  2. Using the same pot on medium-high heat, sauté the onion in the coconut oil. Once the onion starts to soften, add the garlic, ginger, chili garlic sauce, and curry powder. Continue to sauté for 2-3 more minutes.
  3. Now add the cooked butternut squash cubes back into the pot along with the coconut milk, lime juice, a dash of black pepper, soy sauce, cilantro, and chili powder. Bring the soup to a boil. Once it is at a boil, reduce the hear to low, cover the soup with the lid and simmer for 15 minutes.
  4. Transfer the entire contents of the pot into a food processor or high speed blender and pureé until the soup is completely smooth.
  5. Return the soup into the pot until you are ready to serve.
  6. Serve each bowl of soup topped with some chopped green onion and sunflower seeds. squash soup

Benefits of this recipe:

-Butternut squash is high in antioxidants, boosts immune system, reduces inflammation, keeps bones healthy, and reduces symptoms of PMS.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings

Ingredients:

  • 1 14 oz block of firm tofu
  • 2 Tbsp of olive oil, divided
  • salt and pepper
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 russet potato, peeled + cubed
  • 1/2 of a red bell pepper, chopped
  • 2 cups of chopped broccoli
  • 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
  • 1/2 tsp of turmeric
  • 2 cans of coconut milk
  • 1 Tbsp of soy sauce
  • 1 Tbsp of honey
  • Juice of 1/2 a lime
  • 1/4 cup of chopped fresh cilantro
  • Optional toppings: chopped cashews and fresh cilantro

Instructions:

  1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
  2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
  3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
  4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
  5. Add the tofu to the wok. Simmer for an additional 10 minutes.
  6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Thai Pineapple Fried Rice

This fried rice dish is easy to prepare and delicious to eat. Feel free to throw in your favorite protein source, such as chickpeas. Enjoy!

Preparation + Cook Time: 40 minutes

Ingredients:

  • 1 cup of uncooked basmati rice
  • 1 1/2 cups of diced onion
  • 1/2 tsp of minced garlic
  • 1 red bell pepper, chopped
  • 1 1/2 cups of chopped carrots
  • 1 cup of chopped fresh green beans
  • 1/2 cup of chopped green onion
  • 1 tsp of fresh minced ginger
  • 3 Tbsp of olive oil (divided)
  • 1 Tbsp + 1 tsp of soy sauce
  • 1/4 cup of fresh chopped cilantro
  • 1/4 tsp pepper
  • 1/3 cup of chopped cashews
  • 1 tsp curry powder
  • 1 1/2 cups of chopped pineapple
  • 1 Tbsp lime juice
  • 1 Tbsp Sesame Seeds

Instructions:

  1. Cook the rice in 2 cups of water and prepare according to package. Once cooked, transfer to a bowl and let it cool in the fridge for at least an hour.
  2. Prepare all of the veggies- wash and chop everything and have them ready for stir frying.
  3. Heat 2 Tbsp of olive oil in a large wok. Add the onion and garlic and sauté until lightly browned. Next, add the carrots, red pepper, green beans, green onion, and ginger to the wok. Sauté for about 10 minutes until all the vegetables are tender.
  4. Add the chilled basmati rice to the wok along with 1 Tbsp + 1 tsp of soy sauce and 1 Tbsp of olive oil to prevent the rice from sticking.
  5. Stir in the 1 tsp of curry powder, 1/4 tsp of pepper, 1 Tbsp of lime juice and 1/4 cup of fresh chopped cilantro. Keep the wok on low for 3-4 minutes so that the rice can absorb all of the flavors. If the rice starts to stick to the bottom, add a little bit of water.
  6. Finally, add the pineapple, cashews, and sesame seeds to the wok and stir until thoroughly mixed.
  7. Serve up and enjoy!

Benefits of this recipe:

-Pineapple boosts immune system, improves digestion, improves fertility, supports heart health, helps mental health, reduces inflammation, and prevents asthma.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Green beans can help control diabetes, boosts immunity, helps improve bone health, and reduces the risk of cardiovascular disease.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com, http://www.organicfacts.com and http://www.realfoodforlife.com

Homemade Tropical Fruit & Nut Mix

Fruit and Nut Mix is one of my favorite protein-filled snacks. This tropical mix is the perfect mixture of subtle sweetness and salty crunch to satisfy your healthy snack cravings. Enjoy!

Preparation + Cook Time: About 35 minutes

Ingredients:

  • 2 C Raw Cashews
  • 1 C Raw Pistachios
  • 1 T Melted Coconut Oil
  • 2 T Honey or Maple Syrup
  • 1/3 C Unsweetened Shredded Coconut
  • 1/4 t Salt
  • 1 T Chia Seeds
  • 1 C Dried Mango, roughly chopped
  • 1/2 C White Dried Mulberries
  • 1 C Unsweetened Banana Chips, roughly chopped

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put the cashews and pistachios in mixing bowl. Mix in the melted coconut oil, honey/maple syrup, shredded coconut, salt, and chia seeds. Stir to combine.
  3. Transfer the mixture to a lined baking tray. Bake for 5 minutes. Take the tray out and shake so that the mixture moves around. Put the tray back in the oven and bake an additional 6-7. minutes. The nuts should be golden. Let it cool for 20 minutes.
  4. Once it has cooled, transfer to a large bowl. Mix in the dried mango, mulberries, and banana chips. Stir to combine.
  5. Transfer your finished fruit and nut mix into a mason jar.

Benefits of this recipe:

-Dried mango can soothe inflammation in the skin, aids in digestion due to the fiber it contains, improves bone density, and boosts body circulation. However, dried mango is high in natural sugars, so enjoy in moderation.

-Dried mulberries are rich in antioxidants, boosts immune system, improves digestive health, boosts heart health and metabolism, and reduces bad cholesterol.

-Pistachios boost immunity, control diabetes, aids in digestion, aids in wound healing, and reduces risk of heart attacks and strokes.

-Cashews protect bone health and promote heart health. They also contain many important proteins and minerals such as calcium, magnesium, iron, zinc, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net

Classic Vegan Mashed Potatoes

Growing up as the daughter of an Irish woman, my mom would always make mashed potatoes for dinner. It was a staple and a comfort food for our family. As I got older I stopped eating dairy products due to my dairy sensitivity, therefore I stopped eating mashed potatoes because of the added butter and milk. However, a few years ago I started making vegan mashed potatoes and rediscovered my love for the dish. Here is my recipe, I hope you enjoy!

Preparation + Cook Time: 50 minutes

Makes about 6-7 servings as a side dish

Ingredients:

  • 3 lbs Russet Potatoes
  • 3 T Coconut Oil
  • 2 C Cashew milk (unsweetened, unflavored)
  • 1 1/2 t Minced Garlic
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1/4 C Fresh Chopped Parsley

Instructions:

  1. Peel the potatoes and chop them into cubes.
  2. Put the chopped potatoes into a pot and cover with water. Bring to a rolling boil. Once boiling, simmer for 25-30 minutes until the potatoes are cooked and tender. They should easily break apart with a fork.
  3. Drain the water from the pot. Keep the burner under the pot on a low setting.
  4. Add the coconut oil to the potatoes. Start to mash them.
  5. Slowly add in the cashew milk. Continue to mash until they are creamy, but not liquidy.
  6. Finally, add the garlic, salt, pepper, and parsley. Keep the potatoes cooking on low for about 5 minutes. Continue to stir with a wooden fork to mix in all of the seasoning. Feel free to add more seasoning if necessary.

Tips:

-Do not try to substitute the cashew milk for almond milk. It will not taste right. I have tried this recipe with many different non-dairy milks until I discovered that unflavored, unsweetened cashew milk tastes the best!

-I do not like my mashed potatoes to be super creamy to the point where it is liquidy. If you prefer yours to be even creamier, simply add more coconut oil and cashew milk until it becomes your desired consistency.

Benefits of this recipe:

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net

 

 

Veggie-Packed Chickpea Stew

Making a delicious stew is a great way to combine a bunch of vitamin-packed vegetables into a healthy meal. This veggie-packed chickpea stew is hearty, filling, and simple to make. I would recommend serving this dish with basmati rice. Enjoy!

Preparation + Cook Time: Approximately 60 minutes

Makes about 7-8 servings

Ingredients:

  • 2 T of Olive Oil
  • 1/2 of a White Onion, diced
  • 1/2 t of Minced Garlic
  • 1 Red Bell Pepper, chopped
  • 1 Zucchini Squash, chopped
  • 3 Large Carrots, chopped
  • 1 Head of Cauliflower, chopped
  • 15 oz of Canned Corn, drained
  • 30 oz Chickpeas (This is equal to 2 cans), drained
  • 1 14.5 oz of Canned Roma Tomatoes
  • 1/4 C of Tomato Paste
  • 1/4 C of Fresh Basil, chopped
  • 1/4 C of Fresh Parsley, chopped
  • 1/2 t of Dried Oregano, chopped
  • 2 C of Vegetable Broth
  • 2 Bay Leaves
  • 1 C of Spinach, chopped

    veggiInstructions:

    1. Once all of the veggies are chopped, turn a large pot on high heat. Add 2 T of olive oil. Sauté the onion and garlic. When they are cooked and browned, add the red pepper, carrots, zucchini squash, and cauliflower. Sauté for about 10 minutes. Turn the pot to a simmer.

    2. Add the corn and chickpeas to the pot. Stir to evenly combine.

    3. Add the canned tomatoes (including its juice) to the pot and the tomato paste. Stir to combine. Season with salt and pepper to taste.

    4. Add the basil, parsley, oregano, and bay leaves to the pot and stir.

    5. Add the vegetable broth and stir. Cover the pot and simmer for 20 minutes. After the 20 minutes, all of the vegetables should be nice and tender.

    6. Add the spinach and stir. Let the spinach wilt for about 2 minutes.

    7. Serve up!

    veggie stew

    Benefits of this recipe:

    -Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

    -Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

    -Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

    -Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

     

    The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com