Roasted Pumpkin Seed Hummus

Pumpkin seeds are nutritional powerhouses wrapped up in a very small package. Ingredients 1 ½ cups raw pumpkin seeds, hulled (also known as pepitas)4 cloves garlic, whole cloves and peeled1 Tablespoon olive oil, plus ½ cup olive oil, plus more for drizzling1 teaspoon smoked paprika, divided1 teaspoon chili powder, divided1 teaspoon salt½ teaspoon pepper1 ½ … Continue reading Roasted Pumpkin Seed Hummus

chipotle pumpkin hummus

NGREDIENTS 1 (15 ounce) can chickpeas, drained and rinsed1 (15 ounce) can pumpkin puree2 tablespoons extra virgin olive oil, plus more for serving2 chipotle chilies in adobo1 clove garlic, grated1 tablespoon Sweetener of choice1/4 teaspoon cinnamon1/4 teaspoon cayenne powder1/2 teaspoon cumin1/2 teaspoon oregano1 teaspoon chili powderkosher salt and pepper INSTRUCTIONS 1. Combine the chickpeas, pumpkin and olive oil in a food processor and puree until smooth. Finely chop the chipotle chilies and add to a bowl. … Continue reading chipotle pumpkin hummus

Turkey Stuffed Zucchini

Ingredients: 4 zucchini  8 oz. ground turkey½ cup minced onion½ cup minced bell pepper12 mushrooms, mincedsalt1 clove garlic1 tsp. oregano¼  cup vegetable broth Optional Cheese for topping Instructions: Cook zucchini in boiling water 6 minutes.  Drain and cool, then hollow Cook turkey until just done.  Sauté squash insides & other veg until tender. Add garlic, … Continue reading Turkey Stuffed Zucchini

Mushroom Thyme Bisque (Gluten free, vegan)

Mushrooms have a remarkably low environmental footprint. Research shows that a pound of mushrooms requires only 1.8 gallons of water to grow. Comparatively, it takes 2,000 gallons of water to produce a pound of beef.   Ingredients:   1 tablespoon olive oil 2 cloves garlic, minced 1 medium shallot, diced 2 teaspoons chopped fresh thyme … Continue reading Mushroom Thyme Bisque (Gluten free, vegan)