Thanksgiving has come and gone, and not hearing the words turkey and gravy couldn’t come soon enough. I’m still stuffed! I eat turkey pretty much once a year, so it doesn’t take much to hit my annual quota. Pumpkin pie is a whole other story. What quota? This year I’m thanksful for multiple turkey trots.
In between scarfing down the traditional holiday treats, we’re stuffing our faces with a slightly healthier version of indulgence — banana oatmeal blender muffins. Are you noticing a trend yet? I’m completely obsessed with making easy recipes that include the use of my assistants Mr. Vitamix and Mrs. Food Processor. Every once in a while we call in the Wizard living in the slow cooker. He’s pretty magical too!
If you recall how simple it was to prepare my Pumpkin Chocolate Chip Muffins, these banana oatmeal blender muffins are even easier! Start with putting all ingredients, except the eggs and mix-ins, into the blender until combined. The blender might need a scrape down midway through. Next, add in 2 eggs and blend again until completely smooth. Finish by stirring in a half-cup of dark chocolate chips, raisins, nuts, or whatever else you can dream up! Mix well with a spoon — don’t blend.
Fill prepared muffin cups 3/4 full and top off with a little extra mix-in if you’re feeling inspired. Here I got crazy with a little toasted coconut for a change. Bake for 10-15 minutes at 375°. Let cool in pan for 5 minutes before moving to a rack to cool completely.
I have a lot of love for food, but love it not a word that I would use with beets. I don’t want them, yearn for them, or crave them — like EVER. But, I do tend to make exceptions for foods with health values outweighing their taste. Sometimes they creep into recipes like beet brownies or spinach pancakes, but one of my favorites is BEET HUMMUS. Rich, magenta, homemade beet hummus. I know, it’s not quite a brownie, but go with me on this one. You’ll not be sorry!
I started making this recipe over the summer, and it’s been a major hit at quite a few events. The fresh garlic cloves combined with warm, earthy cumin and the nuttiness of coriander makes dipping into a bowl of this beet hummus simply irresistible.
The recipe starts with roasting the beets for 30 minutes in a little bit of water, which brings out the natural sugars making them slightly sweet and supple. After that, you’re almost done. Have you noticed I love easy? I think almost everything I’ve made on this blog by now incorporates a blender or a food processor. (You’re welcome!)
Drain the roasted beets in a colander and let them cool 10 – 15 minutes. Add the roasted beets and drained chickpeas into a food processor and combine until almost smooth. Next, add the tahini, lemon juice and zest, salt and pepper, garlic, cumin, and coriander. Process on high while drizzling the olive oil into the hummus.
Give it a little taste and add in a little more salt, pepper, or lemon juice to suit your taste. Process until completely smooth and magnificently magenta colored. Chow down with your favorite veggies, chips or crackers. I also love smearing this on a whole wheat tortilla to add some pop to my favorite lunch wrap.
QUESTION: What other ways do you love to incorporate beets into your favorite recipes?
Autumn officially arrived yesterday, which means it’s time to release the first pumpkin recipe of the season:
healthy pumpkin chocolate chip muffins
There’s nothing exciting about saying goodbye to summer. No one wants to give up long days in the sun and chilled glasses of rosé, but there is a comfort in knowing fall is back in town. Time to get all toasty under your favorite blanket, and get ready to flip the wardrobe over to boots and sweaters!
Do you have a certain smell or taste that reminds you of fall? For me, autumn leaves are the first things that come to mind. My memory immediately takes me back to living in Western Pennsylvania. Our long runs were often on backcountry roads next to dew-covered fields with vibrant trees on every horizon. It was as if the canvas was still wet where Bob Ross had painted a million happy little trees with leaves the color of fire. So gorgeous!
One thing ranks above everything when it comes to fall—PUMPKIN! It’s everywhere and in everything. Pumpkin pies, cookies, smoothies, soups, muffins, hummus, dips, bars. It’s insanely hard to resist the smell of cinnamon spice drifting from pumpkin treats baking in the oven. There is no cooling time, it’s just straight into the mouth time! The good news is pumpkin is actually quite healthy as long as the recipe isn’t loaded with sugar. Don’t worry, you can bet that anything I post on here is going to lean on the lighter side of the scale. Chow down!
To start off the season, I thought I would share this healthy flourless pumpkin chocolate chip muffin recipe that I borrowed and tweaked slightly from Making Thyme for Health. Check out her blog when you get a chance. It’s full of healthy vegetarian recipes, and she takes the most drool-worthy pictures. These muffins turned out super fluffy and scrumptious even without the flour. BONUS: Give the dishwasher a night off, this recipe is all made in a blender! My chocolate chips did start melting slightly because the mixture warmed in the blender, but it just turned into pretty little chocolate swirls.
Let the 2015 pumpkin season begin.
QUESTION: Do you have a favorite fall memory? What about food? Let me know what healthy pumpkin recipe you’d like to see next!
If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue. I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.
Check out this video to see how easy it is to make your own!