RECIPES Archives • Page 18 of 68 • New Nostalgia

RECIPES/ Sides

Hummus Salad

There is a local cafe in town that serves a hummus salad that is to die for. I order it every time I go, and leave so satisfied without being overly full. They serve it with a side of pretzel chips– just a few– I love the extra crunch and using them to scoop up any hummus left on the plate.

This cafe is where I first saw hummus used as a salad dressing. It makes so much sense. It is creamy, adds a nice bit of plant protein, and is full of flavor. I would never have thought such a simple dressing would taste so great!

Here is my copycat salad, minus the side of pretzel chips…I ran out that day!

Here is my no recipe recipe for:

Hummus Salad

~greens of your choice (make sure to get some dark leaves in there for extra iron and goodness)

~chopped carrot

~chopped broccoli

~chopped red pepper

~chopped apple

~dried cranberries

~sliced almonds

~hummus

Put the greens on a plate. Top with chopped veggies. Top with a heap of hummus. Top with nuts and dried cranberries. Enjoy!

The same cafe serves a hummus sandwich. Click here to learn how to make it!

Also, don’t miss out on another of my favorite hummus recipes: 2 Ingredient Taco Dip

Carob Almond Joys

{by Teniel Moore-Raw Foods Contributor}

Looking for something a little sweet to go with your cup of tea? How about my Carob Almond Joys? These delicious balls are great for those looking to quit sugar. They are sugar free!

Did I mention they are super easy to make?

So put the kettle on, because before you know it you will be devouring these with your cup of tea.

Carob Almond Joys

Ingredients

2 spoons* raw carob powder

2 spoons* almond butter (home made is best)

4 spoons* water

1 spoon* hemp seeds

1 cup of unsweetened shredded coconut + some extra for rolling

Generous squeeze of stevia (date paste would work well instead)

In a bowl mix all ingredients well, roll into balls and roll in extra coconut. Store in the fridge or freezer.

Makes approximately 9 balls. Double the mix to make more.

* spoon size used in this recipe was a heaped dessert spoon

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White Bean, Quinoa & Kale Soup

This soup is easy to make, and full of so much nutritious goodness! Great plant protein from both the beans and the quinoa. Fiber and tons of nutrients from all the beautiful plant food–onions, carrots, celery, garlic, kale, tomatoes! All of that goodness creates great flavor. This soup is hearty and warming. I serve it with some sourdough bread for dipping.

Making soup and eating it for lunch or dinner is a GREAT way to get those servings of vegetables in. Add a green leafy salad and you could get up to 5 servings of vegetables in one meal! Now that is what I’m talking about!

White Bean, Quinoa & Kale Soup
via Enlightened Cooking
Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa (rinsed)
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

RECIPES/ Sides

Balsamic Glazed & Roasted Asparagus

Balsamic Glazed and Roasted Asparagus

I am a huge asparagus fan, and I’m also a huge balsamic vinegar fan. Put the two together and I’m a very happy girl.

It is amazing how easy it is to prepare roasted asparagus, and we eat our share of it around here, especially in the springtime!

My favorite is tender, small stalks of asparagus. They roast so quickly and make the perfect snack or side dish. I will make a pan of it and just set it out after school for the kids to come grab and eat. No plates needed!

To prepare the asparagus, simply snap the tough end off the bottom, it usually is about an inch. You could cut them too, which is what I do because it is faster.

I simply gather them together and lop off the thick end. Wash, cut the end, pat dry. The pat part is important…you want them to roast, not steam. Drizzle with some olive oil–about 4 tablespoons.

Sprinkle with salt and pepper. Roast at 425 degrees for 10 minutes or until tender. You will know they are done when the parts touching the pan are a bit brown.

Once you remove the asparagus from the oven, drizzle with Trader Joe’s Trader Giotto’s Balsamic Glaze and toss. If there is not a Trader Joes close to you, you can order some here at Amazon, OR just use your favorite balsamic vinegar. It won’t be as thick or sweet, but it will still taste delicious.

If a thicker glaze is what you want, here is a recipe for Homemade Balsamic Glaze.

I love tossing the asparagus in the glaze, then making impressive design drizzles on the plate. Isn’t it so pretty?

Make sure you do not over-roast. You want it tender but not soggy, and no blackened tips!

Enjoy with your favorite pasta dish, as a brunch side dish, or as a simple snack.

Drinks/ RECIPES

Chai Spice Mix + Chai Spice Almond Coconut Smoothies

Oh how I love Pinterest. I’m amazed by the things people come up with, and the awesomeness I find there. I found a chai smoothie recipe and started drooling right away. I pinned it to my smoothies board and made it the next day!

This smoothie is so satisfying. You would never know you are getting great nutrients and healthy fats. It is sugar free, but perfectly sweetened with the dates & coconut. The almond butter and coconut oil are great fats that are good for you, and spices are a great way to get nutrients into the body. I love that this recipe makes a sort of chai spic mixture, which is enough to make several chai spice smoothies!

Chai Spice Mix

I think it would be great stirred into hot almond milk for a nice, comforting hot drink, too!

Chai Spice Mix

2 tsp cinnamon

2 tsp cardamom

1 tsp cloves

1 tsp nutmeg

1 tsp ground ginger (I used fresh 1/2 inch piece, grated)

1 tsp black pepper

1 tsp allspice (I had berries..had to crush mine)

1/2 tsp turmeric

Mix together and store in a small mason jar.

Chai Spice Almond Coconut Smoothie — filling enough to be a meal!

{from Coco Janelle}

1 cup almond milk

1 banana, frozen

1 heaping tbsp almond butter

1 tsp chai spice

2 tbsp chia

2 tbsp shredded coconut

2 medijool dates

1 tbsp coconut oil

Put all into a blender and blend until smooth and creamy.

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To read about the amazing benefits of coconut oil and why you should put it in your smoothies, click here.

To read about my favorite blender, click here and read my Green Smoothie For Kids post that tells you all about it.

RECIPES/ Sponsored/ Sweets

Salted Caramel Reese’s Peanut Butter Chocolate Dribble & Drizzle Mix

This is a Sponsored post written by me on behalf of REESE’S® Brand for SocialSpark. All opinions are 100% mine.

College basketball is a pretty big deal around our house. It is a great excuse to hang out, get loud and eat sweets, like this amazing Salted Caramel Reese’s Peanut Butter Chocolate Dribble & Drizzel Mix. How’s THAT for a name?

For most of our home games, my Todd is gifted with tickets to the game from his Dad. Todd has been going to home games most of his life. He now takes our oldest daughter, Teagan, who has also become quite the college basketball fan. For many of the games they meet up with Grandpa and uncles and cousins to eat out before the game, then go to the game as a family.

For away games that are shown on TV, I can always count on having our basement come alive with sports fans– my husband being the biggest one. He is one of the quietest, most introverted people you will ever meet, but when a college basketball game comes on, boy…he is LOUD! I am usually upstairs chuckling to myself whenever I hear him hooting’ and hollering. I love hearing my quiet man come alive.

I also love using our home for game viewing, as it gives me an excuse to get in the kitchen and make something sweet. Todd’s all-time favorite flavors are chocolate and peanut butter, so most of the desserts I make when I am stepping away from more healthful desserts, have that perfect combination of chocolate and peanut butter.

My all time favorite flavors are salted caramel and chocolate, so this Salted Caramel Reese’s Peanut Butter Chocolate Dribble & Drizzle hit the spot for both Todd and I. It is sinfully delicious. It will be my go-to snack mix, as it is a real crowd pleaser, easy to make, and makes a lot.

It was so very good that I am entering it in the REESE’S® Baking Bracket Challenge and I am asking YOU to vote for me! I was asked to compete with 32 other amazing Game Day Recipes. These recipes were put together with Mom’s in mind, to help create some chocolate peanut butter family fun on game day!

If you vote for me, your name will be entered in a daily $100 Walmart gift card drawing. Winner of the REESE’S® Baking Bracket Challenge receives $2,500! That my friends, would go a long way in helping us pay off a few medical bills, so please vote for me!!

On to this awesome recipe. All of the ingredients can be found at Walmart.

Salted Caramel Reese’s Peanut Butter Chocolate Dribble & Drizzle Mix

8 cups chocolate Chex cereal

3/4 cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup REESE’S® Peanut Butter Cups, MINI size

1/2 cup Reese’s Pieces Candy

1 cup miniature marshmallows

1/2 cup caramel bits (found by the chocolate chips in the baking aisle–or chop up regular caramels)

1-3 tablespoons heavy cream

1/2 cup milk chocolate baking chips

1/2 cup white chocolate baking chips

1 teaspoon coarse sea salt

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

2. In a 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

3. Make sure Chex mixture is cool to the touch (so candy doesn’t melt.) Evenly sprinkle mini peanut butter cup candy and miniature marshmallows over Chex mixture.

4. In a small microwavable bowl, microwave caramel baking bits and cream uncovered on high about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack.

5. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it’s of drizzling consistency.) Drizzle over the snack mixture. Then microwave the white baking chips in 20-second intervals, stirring until smooth. Add heavy cream if needed for drizzle consistency. Drizzle that over the snack mixture. Quickly sprinkle coarse salt over all while candy drizzles are still wet.

6. Refrigerate until set. Break apart and store in tightly covered container.

Enjoy!

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Again, don’t forget to vote for my recipe by visiting the REESE’S® Baking Bracket Challenge!

Brunch/ RECIPES

Easy Blueberry Pancake Squares

These blueberry pancake squares are so very easy. You just use your favorite pancake mix, throw in some blueberries, and pour the batter into a greased pan. They keep well and taste great reheated the next day.

These squares are a way to save time in the kitchen. I love flipping pancakes on a lazy Saturday morning, but there are many mornings where I want a warm, good-smellin’ breakfast but don’t have time to be in the kitchen. That is where these pancake squares come in. No need to stand and flip pancakes. Just pour the batter, stick it in the oven, and about 30 minutes later you have delicious pancake squares!

Easy blueberry Pancake Squares
{a no recipe, recipe}

~Your favorite pancake mix {I use this one from Trader Joes, Bob Mills is another fav of mine.}
~1 cup blueberries (I used frozen)
~Organic, real maple syrup
~Butter or butter substitute

Make pancake mix according to directions. Add blueberries and toss gently. Pour into a greased pan, can be 8×8 or 9×13, depending on how much batter your recipe makes, and how thick you want your squares. Bake at 350 degrees, anywhere between 25-45 minutes, depending on size of the pan. They will spring back from touch when done, and a knife will come out clean. Top with a pat of butter & maple syrup.

*note –this is not a coffee cake. They are not sweet. They are just like pancakes and will need syrup for a bit of sweetness.

Enjoy!

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