lemony white bean dip

Lemony White Bean Dip…

Use white beans in place of chickpeas to create a smoother and creamier dip!

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

Don’t get me wrong, I’m a huge fan of hummus, but white bean dip might be my favorite!  So simple to make and just as versatile!  You can spread it on a sandwich in place of mayo or dip into it with cut fresh veggies!  For a crowd pleasing appetizer add a dollop to toasted slices of a multi-grain baguette, drizzle with evoo and add a pinch of sea salt and crushed red pepper flakes!

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

lemony white bean dip
 
Author:
Ingredients
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 4 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
Instructions
  1. Add beans, lemon juice and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy. Add sea salt and pepper to taste. Transfer to a bowl, add an extra drizzle of evoo and pinch of crushed red pepper flakes.

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

This appetizer actually turned into our dinner, it was too irresistable to stop eating!

It’s no secret that I love beans!

They are such a perfect blend of complex carbohydrates, protein and fiber that they will keep you full for a long time!  Not to mention they are a great source of folic acid, magnesium, potassium and iron!  Plus, they are cheap…a win win in my book :)

Lemony White Bean Dip ~ A healthy and crowd pleasing appetizer ready in minutes!

no-bake chocolate chia pumpkin bites

Chocolate Chia Pumpkin Bites, perfect for pumpkin season!  

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

Minimal added sugar, fiber filled oats, protein packed nuts and added spice make no-bake bites our “go to” snack!  I’ve made a variety of different kinds over the years, but after seeing these on Instagram made me run to the kitchen!

Having little ones over for Halloween parties and don’t want to overload them with sugar?  Make these instead sugary iced cookies!  Only wholesome ingredients are used and the combo of protein and fiber will keep sugar levels from spiking and cranky crashes from happening!

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

This recipe is adapted from the beautiful blog Domesticate Me, go check it out!

no-bake chocolate chia pumpkin bites
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12-16
Ingredients
  • 1 cup dates, pitted
  • ¼ cup canned pumpkin
  • 1 tablespoon maple syrup
  • 2 tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • pinch sea salt
  • 1 cup old fashioned oats
  • ½ cup pecans, chopped
  • ⅓ cup dark chocolate chunks, chopped
  • ⅓ cup raisins
Instructions
  1. Add dates, pumpkin, maple syrup, chia seeds, vanilla, pumpkin pie spice and sea salt to a food processor and blend until a paste is formed. Transfer to a large bowl and add oats, pecans, chocolate chunks, raisins and mix until well combined. Using a tablespoon, scoop out dough and roll into a ball. Store in an air-tight container in the refrigerator.

 No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

hearty minestrone soup ~vegan, gluten free~

Slow down and have a bowl of hearty minestrone soup!

Slow down and have a bowl of Hearty Minestrone Soup ~vegan, gluten free~

Wow, life is just flying by these days!  It’s been hard to keep up with everything, especially cooking!  We are so excited the house is almost done, but as all home owner know…it’s a lot of work!  Most spare time has been spent working on projects!  Never. Ending. Projects. One way I like to get our healthy eating habits back on track during busy times is to make soup!  Soup heals all!

This is a hearty soup, hearty enough to fill up even the hungriest members of the family!  Chock full with veggies, beans and flavor!  I added gluten free elbow macaroni, but if you’re grain free simply omit it and add more beans!  If you’re a meat eater, you can add crumbled organic chicken sausage when sautéing the onions, carrots and celery!  It’s a soup that can meet everyone’s needs!  This recipe makes a large portion, perfect for packing the next day for lunch!

Slow down and have a bowl of Hearty Minestrone Soup ~vegan, gluten free~

hearty minestrone soup ~vegan, gluten free~
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • a few gluggs of extra virgin olive oil
  • 1 yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 26 ounce can of organic diced tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • sea salt and pepper to taste
  • ½ tablespoon Italian seasoning
  • 1 can kidney beans, rinsed and drained
  • 1 cup pasta, GF elbow macaroni
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 2 large handfuls of baby spinach
  • dash crushed red pepper flakes (optional)
Instructions
  1. In a large soup pot, heat olive oil over medium heat. Add onion, carrots and celery. Saute for 6-8 minutes. Add garlic and sauté until fragrant. Add canned tomatoes, broth, bay leaf, sea salt, pepper and Italian seasoning. Bring to a light boil, lower heat and simmer for 30 minutes. Add beans, pasta, green beans and spinach. Simmer until pasta is cooked. Remove bay leaf, adjust salt and pepper as needed and enjoy warm! For extra warmth, add a dash of crushed red pepper flakes!

Slow down and have a bowl of Hearty Minestrone Soup ~vegan, gluten free~