BBQ Hummus

22 May

This month’s Recipe Redux challenge was “DIY Kitchen Essentials.” We were tasked with creating a recipe for a homemade version of the foods or condiments we always want on hand, but are so much better when done from scratch. Since going meat-free, hummus has become a personal kitchen essential.

Whether as a dip for snacks, spread for sandwiches, replacement for butter in biscuits, or a potluck staple, hummus is my go-to! I used to buy the packaged varieties, but quickly discovered it tastes better and is SO much cheaper when you just make it at home! A jar of tahini will last quite a while, and chickpeas are easy to come by. Besides, the flavor combinations are many! It’s fun to experiment and play around with different varieties of hummus. And when I made my own BBQ sauce earlier this week, the idea popped in my head to make a BBQ hummus!

BBQ Hummus | xtinaluvspink.wordpress.com

Doesn’t this just scream summertime to you? I think it would be amazing spread onto a burger bun for veggie burgers. Or into a tortilla for a fresh veggie wrap. However you eat it, be prepared to make it often! It’ll go fast – I guarantee it.

BBQ Hummus
Makes 2 cups

  • 3 cloves garlic, minced
  • 1/4 C tomato paste
  • 2 tbsp sriracha sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp molasses
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/3 C Tahini
  • 1 can chickpeas, rinsed & drained

Blend all ingredients in a food processor and puree until smooth. Taste and adjust spices as needed. You might prefer more salt or tahini.

Transfer to a serving bowl. You could eat it immediately, or cover and chill in the fridge overnight to let the flavors develop.

Serve chilled with tortilla chips, pita chips and sliced veggies.

BBQ Hummus | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

Chipotle BBQ Veggie Quesadillas + A Cookout Crate

15 May

Confession time: I have never grilled. Ever! Growing up, that was always dad’s job, and now Chris and I don’t even have a grill. It kills me because I LOVE grilled foods! Just last night as I went for a run throughout the neighborhood, I caught a whiff of someone cooking out their dinner and wanted nothing more than to stop by and make friends with them…just for the BBQ.

Think vegetarians can’t enjoy a good BBQ? Think again! Aside from the cliché veggie burger and tofu-dog, I’ve whipped up some tasty veggie ideas to grill….if we ever acquire said grill.

  • Grilled pizza – one filled with fresh veggies and shredded cheeses
  • Falafel – why not throw it on the grill instead of deep-frying?
  • Pineapple – because I heard it’s tasty when grilled. Maybe topped with ice cream? Oh yeah.
  • Potatoes and root veggie packets…we used to make these all the time! Chop veggies, toss in a bit of oil, season with salt and pepper, then wrap in aluminum foil to grill. Sprinkle with fresh grated
  • Parmesan and you’re done. I bet you could even throw in some chickpeas for a protein boost.
  • S’mores – for when you live in the city and can’t legally make a bonfire
  • Grilled veggies of all kinds! They’re great as is, or folded into omlets, added to veggie burgers, eaten with quinoa…

More than food, you also need the right utensils, apparel and booze! Man Crates asked me to pull together what I think would make the ideal “cookout crate.” The site is chock-full of masculine gift crates (Father’s day IS coming up!), but honestly, these could easily please many women. Who wouldn’t want a personalized spirits decanter, or some awesome etched beer glasses??

Here’s what I would love to find in a cookout crate:

  • BBQ Sauce – from the South, of course
  • Long-handled Tongs – to avoid burning your fingers
  • Season salt – because regular salt is boring
  • Brush for sauce – obviously
  • Personalized Apron – sauce stains happen
  • Mitts – again, obviously
  • 6-pack of beer – cooking should be enjoyable, right?

What would YOU want in a cookout crate? Share your answers in the comments – might give me ideas of my own for when we get a grill!

Until we do buy a grill, here’s a BBQ recipe anyone can make: Chipotle BBQ Veggie Quesadillas. Homemade sauce douses roasted veggies, sandwiched with melty cheese between multi-grain tortillas. Get all the flavor of a cookout, inside your kitchen!

Chipotle BBQ Veggie Quesadillas | xtinaluvspink.wordpress.com

Chipotle BBQ Veggie Quesadillas
Serves 3, easily doubled

Chipotle BBQ Sauce:

  • 2 cloves garlic, minced
  • 1/4 C tomato paste
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp water
  • 1 tbsp red wine vinegar
  • 2 tbsp molasses
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp paprika
  • pinch of cumin
  • 1/2 tsp sea salt

Quesadillas:

  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 jalapeños, diced
  • 3 stalks celery, diced
  • 1 Idaho potato, peeled & diced
  • 1 batch chipotle BBQ sauce
  • 1 C shredded cheese – chedder, mozzarella or pepper jack are all good
  • 6 8″ multi-grain tortillas

Preheat oven to 400°. Line a large baking sheet with foil and spray with PAM.

To make the sauce, combine all ingredients in the food processor or blender and puree until smooth. Taste and adjust as necessary.

Combine all veggies in a large bowl and pour the blended sauce on top. Toss to coat. Spread onto prepared sheet in a single layer. Roast for 25 minutes, stirring halfway through.

To make the quesadillas, place a tortilla into a skillet over medium heat. Sprinkle 1/3 cup of cheese on top. Scoop 1/3 of the veggies on top of cheese and spread all over. Place another tortilla on that and cook until the cheese starts melting. Flip the quesadilla over to heat the other side for a couple minutes. Transfer to a plate and slice into 4 pieces. Repeat to make two more quesadillas (or use two pans to speed up the process).

Slice into wedges and serve hot with plain Greek yogurt, salsa, cilantro, and/or sliced green onions.

Plum Coconut Overnight Oats

10 May

By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Warm weather is finally here (sort of, it’s 40 degrees as I write this, but I’m being optimistic), and that means it’s out with the hot stove-top oatmeal and in with the cold overnight oats!

And what better sweetener to use….than dried plums? Yep, dried plums are cool, people. They’re loaded with fiber, vitamin K & potassium, are naturally sweet, and have this amazing juicy quality, despite being dried. Not to mention that they support bone health – something lots of people need to improve on.

California Dried Plums challenged the Recipe Redux-ers to create recipes with their tasty dried fruit just to prove everyone how awesome these gems are. Most oatmeal recipes call for sweeteners – be that sugar, honey or maple syrup. But using dried plums means those sweeteners are totally unnecessary! Chop them up, mix them in and enjoy a healthy, naturally sweetened breakfast that’ll keep you satisfied until lunchtime.

Plum Coconut Overnight Oats | xtinaluvspink.wordpress.com

Even better: this recipe makes 3 servings, so you can either feed your family, or have breakfast ready to go for yourself for three days.

So, pick up some California Dried Plums and experience the whole package yourself!

Plum Coconut Overnight Oats

Serves 3

  • 1 C old-fashioned oats
  • 1/2 C organic shredded coconut
  • 1/3 C chia seeds or flaxseed meal
  • 1 tbsp cinnamon
  • 2 C nondairy milk
  • 3 oz California Dried Plums, diced

Mix dry ingredients together in a medium-sized bowl with a lid. Stir in the milk, then the diced California Dried Plums.

Cover and refrigerate 4 hours, or overnight. Stir, add any extra milk if you like and enjoy!

Mango PEAña Colada Protein Smoothie

7 May

If you asked me the inspiration for my recipes, more than half the time the answer would be “hunger!” Either after work, after sleeping, or after exercising, I’m hungry and want food NOW. But rather than digging into packaged foods, I’d much prefer a homemade meal or in this case, a healthy smoothie!

Mango PEAña Colada Protein Smoothie | xtinaluvspink.wordpress.com

I recently picked up some gorgeous fresh mangos, so that was an obvious place to start. I’ve also been experimenting with frozen peas in my smoothies for extra protein and greens, so I dumped them in as well. From there, a serving of protein powder, some liquids and a bit of coconut to bring it all together makes this mango PEAña colada a drink of flavor!

Mango PEAña Colada Protein Smoothie | xtinaluvspink.wordpress.com

Mango PEAña Colada Protein Smoothie
Serves 1

  • 1 mango, cubed (fresh or frozen)
  • 1 serving vanilla protein powder
  • 1/2 C nondairy milk
  • 1/2 C cold water
  • 1/2 C frozen peas
  • 2 tbsp organic shredded coconut, plus more for garnish

Blend all ingredients until smooth. Pour into your favorite glass and garnish with additional shredded coconut.

Enjoy!

Mango PEAña Colada Protein Smoothie | xtinaluvspink.wordpress.com

PB2 and Jelly Mug Cake {Vegan, Gluten Free}

1 May

This quick, vegan, gluten free single serving dessert is what a peanut butter & jelly sandwich would taste like in a cake form…a healthy cake!

With batter made from powdered peanut butter, coconut butter and flaxseed meal, you’re already getting lots of protein and healthy fats. But when you use just a bit of maple syrup to sweeten and a splash of milk to bring it together, you’re golden! The fresh berries turn into a jelly-like consistency in the microwave, which gives you an end result of the perfect childhood sandwich, as a mug cake!

PB2 and Jelly Mug Cake | xtinaluvspink.wordpress.com

Not the prettiest mug cake, but it’s SO tasty!

 

Whip up one (or two – I won’t judge) the next time a craving for PB&J hits. That’s exactly what inspired me to develop this!

PB2 and Jelly Mug Cake 

Serves 1

  • 1 tbsp coconut butter, melted
  • 1 tbsp flaxseed meal mixed with 3 tbsp water (to form a gel)
  • 3 tbsp PB2 (powdered peanut butter)
  • 3 tbsp soy milk or other nondairy milk
  • 1 tbsp maple syrup
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 5 fresh blackberries (or 1/4 C of other fresh berries)

In a small mixing bowl, mix flaxseed meal with water to create a gel.

In a microwave-safe mug, glass bowl or ramekin, melt coconut butter.

Transfer melted coconut butter to the flaxseed gel. Add the rest of the ingredients, except for the berries.

Stir together VERY well. Transfer batter back to the container you used to melt the butter. Place fresh blackberries into the batter.

Cook in the microwave on high for 2 minutes. Let cool a bit before digging in and destroying enjoying!

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