THE PERFECT DIP (PEA HUMMUS)

THE PERFECT DIP (PEA HUMMUS)

It's healthy, it's easy, it's absolutely DELICIOUS!

It may not look like much, but it packs a flavor punch!

Ingredients:

1 cup fresh or frozen peas (thawed)
4 tablespoons walnuts
2 1/2 tablespoons lemon juice
3-4 garlic cloves
1 1/2 tsp. olive oil
1 Tbsp. tahini
4-8 mint leaves
1/2 teaspoon salt (or less if using salty crackers like Ritz)
1/2 teaspoon pepper

Directions:

1. Combine all ingredients in a blender or food processor; process until smooth.  You may need to add a bit more olive oil or lemon juice to get the right consistency.

2.  Serve with your favorite crackers or veggies.

Notes:

*Perfect appetizer or potluck item.

*Great way to get kids to eat veggies (if they like garlic).

*Packed with nutrients and protein.

BREAKFAST AVOCADO TOAST

BREAKFAST AVOCADO TOAST

Ingredients:

1 piece of toast (recommend Ezekiel/sprouted/whole grain/whole protein)
1/4 avocado
Few drops of lemon juice
Smoked paprika
Fresh ground pepper

Directions:

Spread avocado on toast, sprinkle with lemon, pepper, and paprika.

Notes:

*Add a sliced hard boiled egg for additional protein.

BREAKFAST PIZZA

BREAKFAST PIZZA

Ingredients:

1 piece toast (recommend Ezekiel or other whole grain/sprouted/whole protein bread)
1 tomato, sliced
2-3 Tbsp. non-fat ricotta cheese
Few fresh basil leaves
Olive oil
Fresh ground black pepper

Directions:

1.  Spread with ricotta.

2.  Sprinkle with pepper and olive oil.

3.  Layer on one sliced tomato and a few torn basil leaves. Voila!

SPICY VEGAN MEXICAN SCRAMBLE

SPICY VEGAN MEXICAN SCRAMBLE

Ingredients:

1 yellow squash, diced
1/4 white onion, diced
Few Tbsp. olive oil
Garlic powder, to taste
1 tsp. coriander
2 Tbsp. dried cilantro
Sprinkle chili powder
Juice of 1/2 lime
1 can corn kernels, drained
1 can black beans, drained
2 tomatoes, diced
Spinach (1/2 bag, or two handfuls)
Tortilla chips
1/2 avocado, sliced
1/2 jalapeno, diced
Fresh cilantro for garnish

Directions:

1.  Sautee squash and onion in olive oil for 3-5 minutes.

2.  Sprinkle with garlic powder, cilantro, coriander, and chili powder.

3.  Douse with lime juice and add stir in corn, beans and tomato and cook for a few more minutes.

4.  Add spinach, turn off heat, stir until spinach is wilted.

5.  Serve over brown rice, topped with crumbled tortilla chips, avocado, cilantro and jalapeno.

Notes:

*Leave out jalapeno if you're feeding kidlets, and consider sprinkling with shredded cheese or vegan cheese.