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Classic Hummus

Classic Creamy Hummus
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Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Ingredients
  1. 1 15 oz can garbanzo beans
  2. 1/2 15 oz can small white beans or cannellini beans
  3. 2 cloves garlic
  4. 3-4 Tbl Olive oil
  5. water or liquid from cans of beans (optional for thinning if need be or for desired consistency)
  6. 2-3 tsp lemon juice
  7. 1/2 tsp freshly chopped parsley (a smidge more for garnish if presenting)
  8. 1 tsp oregano (optional-I'm just obsessed with it)
  9. 1 1/2 Tbl tahini
  10. 3/4 tsp salt
Instructions
  1. Add garlic, lemon juice, tahini, oregano and parsley, white beans, olive oil, salt, and blend in food processor.
  2. Add the rest of beans and liquid and blend again until smooth. Add more liquid if needed for desired creaminess.
To serve
  1. Put in small bowl in center of plate with pita bread/pita chips/crudite/pretzels
  2. Sprinkle hummus with olive oil, paprika, and a few pieces of parsley on top
Notes
  1. Hummus is amazing on sandwiches, wraps, and burgers as a healthy and creamy spread. It also makes for an amazingly easy and well-liked party appetizer or just on a spoon itself!
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Classic Baked Creamy Macaroni & Cheese

Creamy Mac n' Cheese

Creamy Mac n’ Cheese

 

Creamy Classic Baked Mac' n CheeseCreamy Classic Baked Mac' n Cheese

 

 

 

 

 

 

 

Classic Baked Creamy Mac n' Cheese
Serves 6
A classic and delicious creamy & baked macaroni and cheese. Soul warming and comforting with every bite!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Approx 1 lb conchigliette pasta
  2. 1/4 C diced onion
  3. 2 Tbl butter
  4. 2 Tbl flour
  5. 1 1/2- 1 3/4 C milk
  6. 2 3/4 C shredded white sharp cheddar
  7. 2 3/4 C shredded smoked gouda (if you are not a fan of smoked gouda, 'sigh'- I forgive you, you may use regular gouda)
  8. 1/4 cup breadcrumbs (sometimes I use a Mexican blend to spice it up for a change)
  9. salt & pepper to taste
Instructions
  1. Cook pasta.
  2. Preheat oven to 400.
  3. Heat the pan and add butter. Once melted stir in onion and cook for about 3-5 minutes.
  4. Stir in flour. Stir continuously until a paste is created. This should be quick.
  5. Add milk and stir continuously until smooth.
  6. Add cheese and stir continuously until no bumps and completely smooth.
  7. Add salt and pepper and turn off heat.
  8. Slowly add pasta into the the pan of cheese. Be sure you are fully covering the shells before you add more.
  9. Once all pasta has been added to the cheese pour into a rectangular glass bakeware.
  10. Top with breadcrumbs and put in the oven for 20-30 minutes.
  11. *I often put tinfoil on the the first half of the baking time and remove it for the rest.
  12. Enjoy your glutenous cheesy comfort!
Notes
  1. I think mac n' cheese deserves a decent amount of pepper for those who pinch small! I usually grind some on each plate afterwards as well.
  2. Wear spandex style pants before indulging. 😉
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It’s Easy Bein’ Green Smoothie

It's Easy Bein' Green Smoothie
Serves 2
An extremely healthy smoothie that will leave you feeling satisfied. A great way to start the day as a breakfast or a wonderful pick-me-up snack later in the day.
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Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 1/2 C oats
  2. 1 C coconut milk
  3. 7 Strawberries
  4. 1/4 C raspberries or blueberries (or a combo of the two)
  5. 3 C spinach or spinach & kale mix
  6. 1 banana
  7. pinch matcha powder
  8. water (depending on your desired level of thickness)
Instructions
  1. Put in a blender, add water, and blend until smooth. Done!
Notes
  1. I make this the night before so the oats get nice and soaked. Also, all you have to do is blend in the morning. No fuss!
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Pumpkin Coconut Curry Soup

Pumpkin Soup Pictures

PUMPKIN COCONUT CURRY SOUP

Pumpkin Coconut Curry Soup
Serves 4
An easy and delicious vegan soup that tastes creamy and flavorful.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 20 oz pumpkin puree
  2. 3 cups veggie broth
  3. 2 Tbl grapeseed oil
  4. 1 small diced onion
  5. 2 cloves diced garlic
  6. 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
  7. 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
  8. salt to taste
  9. cilantro & pumpkin seeds to garnish
Instructions
  1. Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the pumpkin and stir in for about 30 seconds-1 minute.
  4. Add veggie broth and stir. Cook for about 5 minutes.
  5. Remove from heat and puree. Bring back to stovetop.
  6. Add coconut milk and curry paste then stir.
  7. Stir occasionally on low heat for about 15-20 minutes.
To serve
  1. Drizzle coconut milk (optional)
  2. Top with cilantro and pumpkin seeds
Notes
  1. I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
Food Galley Gab http://foodgalleygab.com/

 

Orange & Green Veggie Baby Food Purees

G's Purees

G’s Purees

 

Orange & Green Baby Food Purees
Healthy, delicious, fresh baby food purees
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For the orange
  1. 2 1/2 cups pumpkin - diced
  2. 3/4 cup carrot - diced
  3. 1/4-1/3 cup chickpeas
  4. 1/2 cup water
For the green
  1. 1 1/2- 1 3/4 cup broccoli florets
  2. 3 1/2 cup spinach
  3. 3/4 cup potato - diced
  4. 1/3- 1/2 cup firm tofu
  5. 3/4 cup water
For both
  1. Steam all ingredients for about 5 minutes at most
  2. Puree (I use my Baby Bullet - it's magical)!
  3. Pour into 2.5 ounce jars or keep each one in a large tupperware and serve how you'd like
Notes
  1. Not only do I mix these with rice cereal, but as my little man grows older I use them as sauces mixed in with pastas and other grains. You can even smear on toasts with smashed avocado!
Food Galley Gab http://foodgalleygab.com/