Turkey Day Prep: Pumpkin Hummus

You know you need something to let people snack on before the big meal, but you don’t want them to be too full to eat the meal you’ve been slaving over for days…

This recipe, from November 2015’s Food & Wine Magazine, takes the edge off but won’t ruin anyone’s dinner! #ThisGirlLovesToEat

How to Make It

In a food processor (I used my Vitamix), combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

Keto Friendly Anytime Smoothie

AnytimeSmoothieDeciding how you spend your carb allowance, when you are following a #KetoLifestyle, presents you with many options, depending on what stage of Keto you are at.  When you are in your induction and weight loss phase, smoothies are generally not the way to spend your day’s allotted carbohydrates, but this one tops out at 9 Net Carbs so it can be included from day 1.  This light and frothy smoothie a great #PickMeUp for that late afternoon slump plus it gives you a big protein, vitamin and fiber boost without piling on the calories.

Once you’ve hit maintenance phase smoothies packed with a higher berry to spinach ratio are a great way to get your fruits and veggies in with relatively little impact on your carb count.

Keto Friendly Anytime Smoothie

  • 1 Cup Cold Water
  • 1 Cup Halved Strawberries
  • 2 Cups (packed) Fresh Baby Spinach
  • 1 Scoop No Carb Protein Powder (I use Isopure Zero Carb Creamy Vanilla)
  • 1 Cup Ice Cubes

Starting with your water, put all of your ingredients, except your ice, into your blender or Vitamix.  If you have a smoothie setting, like I do on my Vitamix, include the ice, switch to that mode and hit start.  Your Vitamix will stop when it’s ready.  Otherwise, start on a low setting until ingredients are combined then turn your machine up to medium high and blend until smooth.  Without turning your machine off, Open your ingredient addition port (hole in top of blender lid) and add in the ice until desired consistency.

Nutrition Information (Serves 1)

  • 162 Calories
  • 0 g Fat
  • 8 g Carbohydrates
  • 28 g Protein

Pomegranate Cosmopolitan

1985domwboxWhile we all love a bottle of something bubbly on New Year’s Eve, I’m a girl who likes to start the evening’s festivities off with something fun.

It’s even better when I can make that something fun by the pitcher to share with my like minded girlfriends, so I don’t have to pause during the fun of the evening to play bartender!

The fun of this big batch Cosmopolitan / Martini is that it gets made in the blender (my Vitamix) and strained into the pitcher.  No messy cocktail shaker to deal with and no sticky counter from prying the shaker lid on and off for each individual drink!

Pomegranate Cosmopolitanpomegranatemartini

  • 1 Cup Vodka (I prefer Grey Goose L’Orange)
  • 1/2 Cup Orange Liqueur (Grand Marnier / Cointreau / Triple Sec)
  • 1/2 Cup Pomegranate Juice
  • 2 limes, peel removed in strips and retained.  Fruit cut into quarters, seeds (if any) discarded.
  • 1/2 Cup Ice Cubes

Peeled lime, close-upScrape the lengths of lime peel so that no bitter white pith remains.  Slice into 1/2″ wide lengths and wrap around a straw to shape in a curl and put into the refrigerator for 10 – 15 minutes.

Put everything, except the lime peels, into the blender (or Vitamix) container, and blend on High (10) for about 30 seconds.

Pour through a fine sieve into chilled martini glasses or into a chilled pitcher to serve later.  Recipe makes 3 large drinks and can easily be doubled to make a pitcher.

pomfruitsUse the lime strips to garnish the glasses and drop a few pomegranate arils, coated in sugar, into the bottom of the glass if desired.

**TIPTo coat the pomegranate arils, in sugar, put a tablespoon or two in a zip bag with a tablespoon of pomegranate juice and a couple of tablespoons of granulated sugar.  Close the zipper on the bag and shake vigorously until the arils are well coated.

**TIPIf you like your martini sweeter, add a tablespoon of simple syrup (a tablespoon of sugar dissolved in a tablespoon of hot water – I make a cup at a time in the microwave to keep on hand).

**TIP If you like your martini with no evidence of the muddled lime in it, pour it through the sieve again when you pour it from the pitcher to the chilled glass.  #ThisGirlLovesHerCocktails

Adapted from the Vitamix Cookbook

Tart & Spicy Butternut Squash Soup

It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too!  Great for the wallet AND the waistline!  This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.

Tart & Spicy Butternut Squash Soup

  • 1  –  2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
  • 1  –  Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
  • 3  –  Large Ribs Celery Chopped
  • 3  –  Carrots (Peeled/Chopped into about 1″ Pieces)
  • 1  –  Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
  • 4  –  TBLS Butter
  • 1  –  32 oz Container Organic Chicken Stock
  • 1+1/2 Cups Water
  • Freshly Grated Sea Salt (To Taste)
  • Freshly Cracked Pepper (To Taste)
  • Freshly Ground Nutmeg (1/4 tsp)
  • Cinnamon (1/2 to 1 tsp)
  • Cayenne Pepper (Pinch to 1/8th tsp)
  • Chopped Parsley (if desired)

Melt the butter in a medium stockpot and add the onions, carrot and celery.  Sauté over low heat about 10 minutes.  When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water.  Turn the heat up to medium-high and bring just to a boil.  When bubbles appear at the edges of the pan, reduce heat to low.  Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.

Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.

Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne.  Adjust spices to taste.

I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!

I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat

Buffalo Cauliflower “Wings”

Another Twitter video find when I was hungry…best part?  It’s from www.health.com!

buffalocauliflower

My sister Wendi and I fell in love with these when we went to San Diego and found a sports bar to watch USC football at before going to a Blake Shelton concert last year. I’ve finally found a recipe that comes close to what we had there!

Buffalo Cauliflower “Wings”

  • Preheat oven to 400° F.
  • Wash a Large head of fresh cauliflower (About 1 lb).
  • Remove the outer leaves and stem and then cut to separate the individual florets.
  • Dry the florets and spread out on a cookie sheet lined with foil.
  • Sprinkle florets lightly with salt and pepper.
  • Put sheet in oven and roast for 20 – 25 minutes stirring once.

In a medium bowl combine:

  • 1 TBLS Butter melted
  • 3 TBLS Frank’s Red Hot Sauce (or any kind you like)
  • 1 tsp Vinegar
  • Put roasted cauliflower florets into the bowl and stir with rubber spatula until all florets are coated with sauce.
  • Return coated florets to the cookie sheet.
  • Roast at 400° F for 5-10 minutes more or until cauliflower starts to brown.

Make the dipping sauce:

  • In a small pan over medium-low heat put 2 tsp Olive Oil and 1 clove garlic, minced.
  • Heat until garlic starts to brown.
  • Transfer garlic and olive oil into the mixing container of a blender or Vitamix.
  • Add 1/2 Cup Plain Greek Yogurt.
  • 1/2 Avocado
  • 1 TBLS Parsley
  • 1 TBLS Chives
  • 1 tsp Dill
  • 1/4 tsp Apple Cider Vinegar
  • 1/4 tsp Onion Powder
  • 1/4 tsp Honey
  • Pinch of Salt & Pepper

Blend until well combined.  Transfer to a small serving bowl, cover and refrigerate until ready to serve.  Serve with the dip and ranch dressing on the side.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Easy Roasted Tomato Soup

fellp20150820_lowCalifornia’s multiple personality disorder has reared it’s ugly head again.  The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s.  Ugh!  This is really screwing with my pre-planned menus!

Screw it!  I planned to make soup for dinner and soup it will be.  I don’t care if it’s warm outside or not.  If anyone complains they can chill theirs like gazpacho.

Roasted Tomato Soup

  • 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
  • 6 Large Tomatoes (Hard Stems Cut Out)
  • 1 Medium Sweet Yellow Onion (Peeled and Halved)
  • 5 Large Carrots (Peeled & Tops Removed)

Preheat oven to 350°F

Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip:  For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.

Bake for 25-30 minutes or until the tomato skins begin to crack and peel.

Preparation Option 1 – VITAMIX:

If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here.  All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.

Preparation Option 2 -Blender or Food Processor and Stove Top:

Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up.  Then turn the blender to puree and mix until the vegetables are well chopped.  Add the tomatoes 1 at a time blending on high until all are well incorporated.  If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in.  When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Creamy Avocado Bomb Sauce

This sauce, found on Pinterest,  could be used on anything from salad, to tacos, quesadillas, taquitos, egg rolls, or just eaten with chips.  The best part is you won’t need to feel guilty, at least about the dip…

  • 1 avocado
  • 1/2 cup plain Greek yogurt
  • 1/2 to 1 jalapeno
  • 3 cloves garlic chopped
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  • Freshly ground pepper
  1. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  2. Cut lime and avocado in halves. 
  3. Remove the avocado seed
  4. Scoop the avocado from its shell in put into Vitamix or food processor.
  5. Add 1/2 cup plain Greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into Vitamix/food processor. 
  6. If you do not like your dip/dressing super spicy, remove seeds of jalapeno beforehand.
  7. If you want it extra spicy, add an entire jalapeno or substitute a habanero or hotter pepper.
  8. Squeeze 1/2 lime into mix. 
  9. Blend for 3 minutes.
  10. Do a taste test. You may need to add more salt, pepper or lime juice, depending on your personal taste. 
  11. If you would like a thinner sauce, if you are using as salad dressing, add just a touch of water to thin out. Start with a tablespoon and thin a bit at a time.
  12. Blend another 1-2 minutes.
  13. Pour into a sealed container, refrigerate until ready to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood