Hummus

We both just love hummus! Some times I like to make very different flavored hummus but this time I felt like some traditional stuff:)

Place 1 can 15 1/2 0z. of chickpeas in a food processor with the juice of 1 lemons, 3 minced garlic cloves, and 2 or 3 tablespoons of the cooking liquid. Process until smooth. Add 1 tablespoon olive oil, 2 T. tahini, and salt. Process. Transfer to a bowl and sprinkle with 2 tablespoons chopped parsley. (I first drizzled some good olive oil over the top before sprinkling with the parsley.) Serve with toasted pita. Yield: about 1-1/2 cups.

Dad's Favorite

This oatmeal is one we make for our Dad about once a week. Can you guess what's in it?

Zucchini Apple Muffins

These muffins are a great snack, and the only sweetener they have is molasses!

Zucchini Apple Muffins

Recipe:
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/3 tsp nutmeg
2 eggs
2/3 cup unsulphured molasses
1 apple, peeled and finely diced
1 small zucchini, grated
1/2 cup walnuts, chopped
1/4 cup oil

Line a muffin pan with 12 paper liners, and preheat the oven to 350 F.

Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl and mix with a wire whisk.

Stir the eggs, molasses, apple, zucchini, walnuts, and oil together in a medium bowl, then pour into the flour mixture.
Stir gently with a wooden spoon until mixed, then divide among muffin tins and bake for about 17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Cool on a wire rack

Pumpkin Baked Oatmeal

Yesterday for breakfast we made this yummy recipe. It tastes just like pumpkin pie, but a whole lot healthier!

Muhammara Dip

Our friend found this great looking recipe from Elizabeth Ann Designs and thought that we would enjoy trying it! We finally got around to making it for dinner to accompany our Kofta Kebobs. It was delicious topped on our salad. You can also use it as a spread for bread as in the pictures above. Or as a dip for veggies.

Muhammara Dip

1 12-ounce jar roasted red bell peppers, drained 1 cup walnuts 1/3 cup panko (Japanese breadcrumbs) 2 tablespoons extra-virgin olive oil 2 teaspoons pomegranate molasses or fresh lemon juice 1/2 teaspoon ground cumin (optional) 1/4 teaspoon cayenne pepper Pita chips, warm pita bread, or veggies for serving

1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.

2. Transfer to bowl; serve with chips, pita, or veggies.

Cherry Pineapple Mango Smoothie

1c. Sweet Cherries frozen
1c. Mango frozen
1 1/2 Banana frozen
1/4c. coconut milk frozen
1/2c. water
1/4c. Pineapple Coconut juice

Blend till smooth and enjoy! Serves 2 very large glasses.

Chocolate Chunk Banana Oat Cookies

Banana Oat Cookies

1/2 cup butter,softened

1/4 cup honey

1 cup banana, mashed
1 teaspoon vanilla extract
1/4 cup unsweetened apple sauce
2 cups rolled oats
1/3 cup almond meal (almond slices + food processor for a few pulses)
1/3 cup flax seeds
1/3 cup coconut, finely shredded & sweetened
1/4 teaspoon fine grain sea salt
1 teaspoon baking powder
1/2 cup dark chocolate chips


Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas,butter, vanilla extract, honey and apple sauce. Set aside. In another bowl whisk together the oats, almond meal, flax seeds, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks. Drop Tablespoon-fulls, onto a Silpat lined baking sheet. Bake for 12 - 14 minutes.

Makes about 2.5 dozen bite-sized cookies.