Cilantro Jalapeno Hummus

'Tis the season for appetizers and dips, yes? I feel like all I've been doing for the last two weeks is snacking. With New Years this week, let's cheers to one more week of snacking and then get back to meals and less eating. Who's with me? You will love this zippy hummus recipe if you like a little kick to your dips. It would even be delicious on a sandwich.

Cilantro Jalapeno Hummus
MAKES: 1 1/2 cups
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 15 ounce can garbanzo beans
• 1/8 cup olive oil
• 1 lime, juiced
• 1 jalapeno pepper, seeds removed and chopped
• 1 large garlic clove, minced
• 1/2 cup cilantro, chopped
• salt, to taste
• pepper, to taste

DIRECTIONS

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1. Place all ingredients, except for the salt and pepper, into a food processor or blender. Blend until smooth.
2. Season with salt and pepper to your taste.
3. Serve with pita chips, crackers, veggies, or bread.

NUTRITION FACTS

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    1/4 cup serving    53 calories   2.7g fat   6.5g carbs    2g protein    1.2g sugar   

Enjoy!

Holiday Pepper Jelly

I'm not a spicy person. Meaning - I don't ever eat spicy foods. I feel like too much spice masks the flavor of what I'm eating and just leaves my tongue and throat feeling a little bit sick for a few hours. BUT, this Holiday Pepper Jelly is the perfect amount of spice for these taste buds. A coworker made this pepper jelly for our staff a few days ago and it was gone before anyone could go back for seconds! Great to spread over some cream cheese and dip a few crackers in.

Holiday Pepper Jelly
6-8 HALF PINT JARS
PREP: 30 minutes           COOK: 15 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3 cups red pepper, finely chopped (appx. 4 peppers)
•  1 cup green pepper, finely chopped (appx. 1 1/2 pepper)
• 1/2 cup jalapeno, finely chopped (appx. 2 peppers)
• 3/4 cup apple cider vinegar
• 2 packages pectin 
• 5 cups sugar

DIRECTIONS

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1. Combine chopped peppers, vinegar, and pectin in a large saucepan.
2. Bring to boil, stirring constantly.
3. Add sugar while still stirring. Return to a boil.
4. Boil for 3 minutes. Remove from heat.
5. Ladle into sterilized jars. Wipe off top lip of jars and put on boiled lids. Screw on rings.
6. Process in boiling canner for 5 minutes. Water needs to cover jars.

NUTRITION FACTS

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    2 TBSP serving    84 calories   0 g fat   21.4 g carbs    0.1 g protein    21.1 g sugar   

Enjoy!

Low-Sugar Cranberry Salsa

I warned you that cranberries were coming! When fresh cranberries start appearing on produce shelves this time of year, I can never resist buying bags of them to try out new ways to use the tart red berries. They are such a beautiful fruit, and even though they have none of the sweetness of a typical berry, they are one of those awesome ingredients that can take you in so many directions. I love adding them into sweet things like cookies or scones. They add a fantastic pop of flavor to my morning oatmeal. They are wonderful in savory dishes and salads. And of course I love including them in my fruit smoothies. Here, I decided to take them in the spicy direction, and I'm loving the result! Instead of your traditional cranberry relish, this cranberry salsa is simultaneously sweet, tart, and full of spicy zing (which you can adjust according to your "heat tolerance" - I'll admit, I love to turn up the spice). It was fantastic served with sweet potato corn chips, as well as with cinnamon-sugar pita chips. And since I'm kind of one to push the envelope when it comes to all the traditional Thanksgiving flavors (i.e. salt, pepper, and butter) ... I'm positive it would also be an exciting substitute for cranberry relish on your Thanksgiving turkey (though I can't promise your grandmother would approve).

Cranberry Salsa
10 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 cups fresh cranberries
• 2 green onions, chopped
• 1/2-1 jalapeño, seeded and finely chopped (depends on how strong your jalapeño is, and how hot you want it)
• 1/2 cup chopped cilantro
• 1 apple, finely chopped (I used a Gala)
• 1/8 teaspoon stevia extract (or about 1 teaspoon honey or sugar)
• 2 tablespoons lime juice
• 2 tablespoons orange juice

DIRECTIONS

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1. Place half of the cranberries, chopped green onions, jalapeño, and cilantro in a food processor. Blend until all are finely diced, then add in the remaining of each ingredient and pulse the food processor a few more times. You should have a nice mixture, with everything diced, but not completely pureed. 
2. Transfer to a medium-sized bowl with the diced apple pieces. Stir in the sweetener, lime juice, and orange juice. Mix well.
3. Serve with your preferred chips ... or over your turkey!

NUTRITION FACTS

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    1/4 cup serving    23 calories   0.1 g fat   6.2 g carbs    0.2 g protein    3.2 g sugar   

Enjoy!

Calabacitas con Elote (Zucchini with Corn)

Fall seems to be the time of year I crave colorful dishes. This one doesn't disappoint! It's a beautiful dish that would be perfect at any Thanksgiving dinner table. It's also perfect if you need a great vegetarian option for yourself, friends, or family. Just add some black beans to this recipe, and it will be a one-dish wonder. Or, feel free to add a little shredded chicken or turkey if you are meat-friendly and this can also be an all-in-one dish for dinner or lunch.

Calabacitas con Elote (Zucchini with Corn)
8 SERVINGS 
PREP: 20 minutes           COOK: 20 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 tablespoons olive oil
• 5 small zucchini, sliced
• 1 cup frozen corn
• 1 ripe vine tomato, diced
• 1 jalapeno pepper, minced
• 4 cloves of garlic, peeled and pressed
• Sea salt, to taste
• 2 teaspoons lemon pepper
• 1 teaspoon cumin
• 1 tablespoon raw blue agave sweetener
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• Lime wedges for serving

DIRECTIONS

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1. In a large skillet, heat the olive oil.
2. Saute the zucchini for about 5 minutes, or until it turns a nice golden brown color.
3. Add the corn, tomato, jalapeño, garlic, sea salt, lemon pepper, cumin, agave sweetener, and lime juice. Stir to combine. 
4. Cover and cook on meduium heat for about 15 minutes, or until the veggies are tender, yet still crisp.
5. Serve topped with fresh cilantro and lime wedges on the side.

NUTRITION FACTS

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    1 serving    75 calories   3.9g fat   10.6g carbs    1.8g protein    4.2g sugar   

Enjoy!
Recipe adapted from Gluten Free Goddess.

Jalapeño Pesto

This last month I entered into a competition at my gym to lose the most body fat in 30 days, which means a limited diet. I always look for new ways to cook my meat so that I don't get bored with the same thing. This sauce is so delicious and healthy! I paired it with some ribeye, seasoned with salt and pepper, and this was the perfect topping to the dish. If you've never cooked with jalapeños before, the heat is in the seeds and core (white stuff). I like a little heat, so I keep a few seeds in my mix, but if your taste buds aren't a fan then you'll want to remove them all.

Jalapeño Pesto 
18 SERVINGS 
PREP: 5 minutes           COOK: 3 minutes            READY IN: 8 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1/2 cup roasted, unsalted macadamia nuts
• 1 cup packed fresh parsley
• 1/3 cup packed cilantro leaves
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 jalapeños, coree, seeded, and chopped (if you like spice, keep some seeds) 
• 1 tablespoon lime juice
• 3/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper

DIRECTIONS

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1. Place all ingredients in a food processor and purée until smooth.
2. Add more olive oil if the consistency isn't how you like it. 

NUTRITION FACTS

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    1 tablespoon   100 calories   11.2g fat   0.8g carbs    0.3g protein    0g sugar   

Enjoy!
Recipe adapted from Make Ahead Paleo
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Breakfast Quesadillas

Step aside, Wheaties, we have a new breakfast of champions in the house! My husband LOVES his breakfast of champions, but if you ask me, these quesadillas compete for the title. This dish is packed with veggies and protein that will be sure to leave you full and satisfied. Just 2 wedges fill me right up and I don't have the urge to snack during the day...what more could a girl ask for?!

Breakfast Quesadillas

2 SERVINGS 

PREP: 10 minutes           COOK: 15-20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 slices low sodium bacon
• 1 large egg
• 2 large egg whites
• 1 teaspoon fat free milk
• 1/2 red bell pepper
• 1/2 jalapeño 
• 1/4 small red onion
• 2 taco size tortillas
• 1/2 cup reduced fat 4-cheese Mexican cheese
• 1/2 avocado
• optional toppings: pico de gallo and table cream or sour cream.

DIRECTIONS

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1. Place bacon on tin foil lined baking sheet. Cook bacon in oven at 350º for 15-20 minutes, depending on how well done you like it. Chop into small pieces when done. 
2. Chop pepper, jalapeño, and red onion. Cook on stove until veggies are soft, and set aside.
3. In a separate bowl beat together egg, egg whites, and milk. Add salt and pepper to taste and scramble eggs on stove top. 
4. Once eggs and bacon are done, get a skillet and spray with cooking spray. Place one tortilla down. Top with half of the cheese, scrambled eggs, veggies, bacon, avocado, the remaining cheese, and then top it all off with the second tortilla.
5. Once the tortilla is a nice golden brown, flip it over to brown the other side. 
6. Cut it up into fourths. Garnish with pico de gallo or table cream. 

NUTRITION FACTS

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    1 serving (1/2 tortilla)  325 calories 19.2g fat 20.6g carbs  19.2g protein   2.0g sugar   

Recipe adapted from The Pioneer Woman.

Enjoy!

Fresh Salsa

With an abundance of tomatoes coming from neighbor's gardens, it's high time we make some fresh salsa. I don't think I want to admit how often we make this in our house, but it's something that tastes especially good with locally grown produce. When I made this, I was swatting out hands just so I could take a quick picture.

Fresh Salsa
2 SERVINGS
PREP: 15 minutes           COOK: 0 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 large tomatoes (if you are using roma or smaller tomatoes, add a couple more)
• 1 stalk of green onion
• 1/2 jalapeno pepper (deseeded)
• dash of sea salt

DIRECTIONS

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1. Dice the tomatoes.
2. Cut off the root from the green onion stalk and chop.
3. Cut the jalapeno into small strips and mince.
4. Place all the ingredients into a serving dish and give it a dash of sea salt, or a little bit more if you'd like. 

NUTRITION FACTS

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    1 cup serving    34 calories   0.3g fat   7.3g carbs    1.7g protein    4.9g sugar   

If you'd like a little variety, feel free to add avocado or substitute red onion for the green onions. You can also be flexible on the peppers depending what level of spiciness you like in your salsa. Enjoy!