A super simple and healthy tahini free hummus! Made in your blender or food processor, you’ll easily please a crowd with this easy recipe.
So I’ve never been a huge fan of tahini, and I know a lot of people who don’t like hummus until they’ve tried one without tahini. This is a super simple and quick hummus recipe that is pretty healthy and will make everyone happy!
If you prefer a hummus with tahini though, replace the olive oil in the recipe (Except for 1-2 TBSP). Also be sure to read the tip at the bottom of the directions for a smooth and creamy hummus, if you buy a cheaper can of garbanzo beans they are most likely not soft enough for this recipe. (I buy the ones at Aldi so no judgement here!)
Also another tip is to put your lemon in the microwave for 10-15 seconds to loosen up all those juices, if you keep your lemons in the fridge, then about 25-30 seconds. It’s a game changer!
See this super easy and delicious recipe below!
Tahini Free Hummus
A simple and delicious tahini free hummus! Follow tip at the bottom of the directions for a smooth and creamy hummus.
1 15oz can of chickpeas
1-2 garlic cloves (depending on preference)
Juice of half a lemon
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup of olive oil
2 TBSP cold water
Put all of your ingredient into a blender and blend until smooth and creamy, add water to preferred consistency. Scrape down the sides of your blender every so often to achieve a smooth and uniform consistency.
Tip: For creamy hummus, make sure your chickpeas are super soft. Boil in a small pot water with a tablespoon of baking soda after draining and rinsing from the can for about 10-15 minutes until soft. Rinse well and use!
Super easy Brownie bites with a little protein! Done in under 30 minutes from start to finish. Not too sweet and a great way to curb your craving!
So a super quick recipe today as I am getting a lot of stuff ready to be posted! I made these on a whim one night, and they turned out really good! So I had to share. They’re more of a brownie with protein than a protein brownie coming in with 2 grams of protein per bite. If you really want to up the protein, replace the Cocoa with another Tablespoon of protein powder.
They’re nothing like a true full guilt fudgy brownie, but they’re a little dense, not cakey, and still moist. Not too sweet, a nice balance. Reduce cooking time by a couple minutes (Toothpick comes out slightly dirty) for a fudgier brownie.
It is just as follows.
Protein Brownie Bites
Super easy brownie bites with a little protein! Not too sweet and a great way to curb your cravings!
1 TBSP coconut oil or melted butter (If no coconut oil you can use vegetable or canola oil.)
2 TBSP brown sugar
2 TBSP cane sugar (White sugar works too!)
1 tsp vanilla
1 egg (Or about 1/4 cup egg whites. Using egg whites will increase the protein a bit)
2 TBSP coconut flour
1 TBSP cocoa powder (preferably dutched)
1 TBSP chocolate protein powder (I used Orgain vegan protein)
Preheat your oven to 350°
Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
Melt your coconut oil or butter and mix in the sugar very well.
Add in egg and vanilla then mix again.
Add in the rest of your ingredients.
Bake for 10-15 minutes or until a toothpick comes out clean.
So this is a simple roasted butternut squash recipe that you can use for many other recipes, soups, mashed butternut squash, or even roast it plain and use them for smoothies. It really is super simple and foolproof, and there are a couple way to do it as well, and I will touch on those further down.
I refer to roast them with the skin on because it makes it easier to remove it after it has been cooked and cooled. Peeling butternut squash is just a bit annoying. Also I remove the seeds, but you can even leave them in and remove them after cooking as well. I roast mine with olive oil and some salt, pepper, rosemary, and ground sage. Different uses have different seasonings though.
Just set your oven to 400°, and throw them in the oven for about 45-60 minutes. You know their cooked when a fork easily pierces the flesh.
I used this specific squash to make some Roasted Butternut Soup but you can use it for a variety of things! I even like just scooping it with a spoon and eating it!
Also if you want to peel and cube them to roast them, set the oven to 425° and roast for about 30 minutes or until they start to brown slightly, for 1-inch cubes. Season similarly to my original recipe and add some smoked or normal paprika for extra flavor!
Today we have another quick and easy recipe that everyone with an Instant Pot should have in their reservoir. Easy Instant Pot Rice.
Now I have tried this with jasmine, brown rice, and white rice. So I cannot guarantee that it will be the same for all other kinds. But the ratio I find works the best is a 1/1. Equal amount of water and rice.
Also before you cook the rice, be sure to rinse it multiple times, until the cloudiness you can see is gone, I usually rinse my 4-5 times, straining it through a strainer each time, it help prevent the rice from getting sticky and mushy.
What we must remember is that liquid measuring cup and dry measuring cups are not exactly the same measurement. A reasoning why people tend to like weighing their ingredients more, accuracy. So the trick I learned here is to measure the rice with the dry measure, then use the same measuring tool for the liquid, then add a little more, about a “splash.”
Now I also like my rice a bit less firm, so I add probably about a tablespoon or two more of water, but it is personal preference. The one to one ratio makes perfect rice every time as well. You just have to experiment with your preference.
So you will put the Instant Pot on HIGH pressure for 3 minutes, let it natural release for 10, then finish releasing the rest of the pressure. Let it cool just a few minutes before serving.
I also tend to store my rice while still warm, I find the condensation it creates helps to keep the rice from drying out too much in the fridge.
So this is a simple blog post I wanted to share with you all. Ever since I started cooking eggs in the Instant Pot I have never done it any other way. They always peel easily, and cook perfectly every time.
All you need are eggs and water and a splash of vinegar. Put the steam rack in the instant pot and put your eggs on it. Then pour in about a cup and a half of water and a splash of vinegar. Set the timer to 5 minutes for hard boiled, 4 for medium boiled, and 3 for soft boiled. When they are done just put them in an ice bath and let them cool completely before peeling. That’s it!
So I got on the bone broth train probably about a year ago. I went out, bought that expensive premade broth in the freezer section, (you know the one) and it hurt my wallet. There must be a better way to get all the benefits of bone broth without breaking the bank. Insert the instant pot (thanks mother in-law!) and all your bone broth dreams can come true.
Bone broth has helped me immensely. There is a ton of collagen and gelatin in bone broth, with is amazing for your hair skin and nails. The gelatin also helps with gut health, so you feel lighter, less sluggish, and also after having a healthy serving of bone broth, you’re less like to reach for that sugary treat. (I think it makes me an instant health nut.) But it also helps you not waste anything, because as we will get into, you can almost throw anything into this broth.
I make bone broth every week, if not twice a week. I use it in cooking, to drink, I could probably bathe in this stuff. (Lets not do that though) anyways, enough chatter, onto the recipe!
Fool Proof Bone Broth
A super easy and healthy bone broth in your Instant Pot!
2-3 Pounds of bones (I used Pork Necks here but you can really use any bones, I even used gator bones once and it turned out great)
Pigs Feet/Tail (Optional, I use these as they have more connective tissues, gets the broth to ‘gel” better)
2-3 Carrots, washed, chopped roughly
2 stalks of celery, washed, chopped roughly
1 onion, large dice
2 cloves of garlic
2-3 small pieces of ginger
1-2 tsp turmeric (to preference)
1 tsp paprika
1 tsp cumin
1 tsp salt (Or seasoned salt, I used Everglades seasoning)
1 tsp black pepper
2 TBSP apple cider vinegar
Water (fill to just cover bones)
Optional add in- literally any veggies/trimmings of fat/parts of veggies you usually throw away. It’s endless.
It’s simple, put all of your ingredients into the pot and cover with water. Set your instant pot to high pressure for 160 minutes and viola! you can either let it release naturally or quick release. For beef bones or ham bones (Smoked ham bones make the BEST broth in my opinion) I would recommend 180 minutes to extract the most you can.
After the time is up, strain it through a metal strainer, and you can also optionally strain it through cheese cloth to get a clearer broth.
Let cool and enjoy!
Tip* If you have a dog, the bone and meat scraps from the broth make an excellent treat! *Also I always cool it and skim the fat off the next day. Keeps in the fridge for up to 1 1/2 weeks, in the freezer for 4-6 months.