Tahini Free Hummus

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

  • Servings: 8-10
  • Difficulty: Easy

A simple and delicious tahini free hummus! Follow tip at the bottom of the directions for a smooth and creamy hummus.

Ingredients

  • 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

Directions

  1. 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.
  2. Enjoy!
  3. 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!


Protein Brownie Bites

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

  • Servings: 6
  • Difficulty: easy

Super easy brownie bites with a little protein! Not too sweet and a great way to curb your cravings!

Ingredients

  • 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)

Directions

  1. Preheat your oven to 350°
  2. Get a mini muffin pan and either spray with bakers joy or oil and flour (Can use mini muffin liners as well.)
  3. Melt your coconut oil or butter and mix in the sugar very well.
  4. Add in egg and vanilla then mix again.
  5. Add in the rest of your ingredients.
  6. Bake for 10-15 minutes or until a toothpick comes out clean.

Baked Zucchini Fries

Now I’m done with my rambling, onto the recipe!

So I LOVE zucchini fries, but the deep fried ones absolutely do not like me, so I made some that would. They obviously aren’t as good as the deep fried version, something about frying something makes it taste a thousand times better, but they are good when you are not wanting a tummy ache or are trying to follow a healthy diet.

Baked Zucchini fries

  • Servings: 3-4
  • Difficulty: easy

healthy baked zucchini fries that are delicious and easy to make.

Ingredients

  • 2 medium zucchinis
  • 1 egg
  • 2 cups panko bread crumbs (I used seasoned)
  • 1 cup flour (Seasoned with a little salt and pepper)

Directions


  1. Cut your zucchini into fry like pieces. salt them and let sit on a towel for at least 20 minutes, up to one hour in the fridge. Preheat your oven to 350° when you pull out your zucchini.

2. Once they are dried, dredge them in flour (I just got a Ziploc, put the flour and some 1 tsp salt, 1 tsp pepper, and 1 tsp paprika and shook it up) When you’re done place them in a strainer and shake to remove excess flour.

3. Next, get a bowl and put your egg in it, along with a teaspoon or so of water, also a pinch of salt and pepper, mix well. Also take a bowl and put your panko in it. If it is not seasoned, add 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp thyme, and 1 tsp ground sage and mix well. Then take your flour coated zucchini and put them into the egg mixture, coating evenly, then placing into the bowl with panko and cover evenly.

4. Get a sheet pan and lay out the zucchini fries evenly, making sure they do not touch. if not using a stone like I did, make sure to use parchment paper. bake for 20-25 minutes, flipping halfway through, and remove them when golden brown. Let cool and enjoy! (Really good with ranch or a garlic aoli.)

Vegan Banana Pancakes

So I wanted something on my blog everyone could easily make. This is something I didn’t have to go to the store for and had everything at my disposal. This recipe is written up to be a vegan recipe, and it is pretty healthy. I used “Flax Eggs” which it super simple to make and ground flax seeds are relatively cheap. If you don’t have flax seeds on hand though you can just use an egg, or simply leave it out, it’ll still taste great.

It’s quite funny actually, I eat relatively healthy, and I try to feed my husband healthy foods, he raved about these pancakes, and how surprised he was that they were vegan. Of course though I give him something healthy and he smothers it in syrup. But to each their own, I prefer mine with a little peanut butter and agave, everyone has a preference though. Real maple syrup would be excellent.

Also I made these with and without blueberries, you could mix in anything really, blueberries, raspberries, chocolate chips, coconut, even more chopped up bananas, let your imagination run wild.

Now onto the recipe.

Vegan Banana Pancakes

  • Difficulty: Easy

Delicious and easy vegan banana pancakes that are healthy and are a great start to the day. Can be made ahead of time and freeze well!.

Ingredients

  • 2 large ripe bananas
  • 1 TBSP ground flax seed
  • 2 TBSP water
  • 1/2 C. nut milk of choice (Or regular for non-vegan)
  • 1 C. oat flour or all purpose (I used some from my mother in law, though you can also put rolled or steel cup oats in a blender and blend it into flour.)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

Directions



  1. Before you start the recipe, you need to mix the ground flax seed and water in a small bowl and let it sit for 5 minutes until it gels a bit.

2. Now put everything into the blender (Including the flax) and blend until smooth, about 30 seconds. Mix in any mix-ins you want.

3. Heat your pan over medium heat and grease it well, drop your pancake batter in, however big you want them, and cook until little holes start forming, flip and cook until firm. (I literally poke it, it shouldn’t feel squishy but also not too firm, like a just ripe avocado.)

4. put on a plate to cool and top with toppings of your choosing.

5. Enjoy!

Tip: These pancakes freeze very well, just stick them in the toaster to heat them up perfectly. Like an Ego waffle.