Tasty Tuesday: Roasted Garlic Hummus

Introducing a new Tasty Tuesday series: 5 Ingredients or LESS!
Over the next few Tasty Tuesdays, we will be featuring recipes that include 5 (or less) simple, commonly found ingredients.
To start, we have Roasted Garlic Hummus.. which we have found to be excellent not just with veggies, but on sandwiches, with potatoes, with whole wheat crackers, on toast, and just about anything you want!
Garlic has been known to have certain phytochemicals, which help prevent cells from being damaged that could potentially lead to cancer! Garlic also is an awesome antibiotic to help reduce risk of infection. Basically, garlic is a super food!
Let us know how you use hummus!
.
.
.
.
.
Ingredients:
1 bulb of garlic
2 teaspoons olive oil
1 540 ml can of chickpeas drained and rinsed
2 teaspoons tahini
juice of one large lemon
3-4 tablespoons olive oil
Salt to taste

Directions:
– Preheat your oven to 375 degrees Fahrenheit and slice the root end off the bulb of garlic.
– Place the garlic on a parchment lined baking sheet, cut end up, and drizzle with the olive oil.
– Roast the garlic for about 25-30 minutes or until it’s soft and slightly browned.
– Remove the garlic from the oven and let it cool slightly before squeezing the roasted cloves out of their skins and into the bowl of your food processor.
– Add the chickpeas, the tahini, lemon juice and sea salt, and blend on high speed until the mixture is creamy and smooth.
– While the food processor is running, drizzle in the olive oil until the hummus becomes even more creamy and pale in color
– Enjoy!

Recipe adapted from: The Busy Baker.

Tasty Tuesday: PB and J Tacos

Are you desperate for meals your kids can make for themselves? Us too. 😅
Thankfully, for today’s Tasty Tuesday, we have not just an easy lunch for them, but a meal that is fun and healthy!
We have PB & J Tacos! Who doesn’t love PB and Js? Or tacos?!
This is also an excellent way to sneak some fresh fruit in, whether from your local farm, your own garden, or the farmer’s market, there surely is not a shortage of fresh berries right now.
.
.
.
.
.
.
Ingredients:
1 slice Bread (we recommend whole wheat, but anything works)
2 Tbsp Creamy Peanut Butter
2 tsp Jam
1 Strawberry, diced
6 Blueberries
**Feel free to add any other fruit!

Directions:
Use a large cup or a large circle cookie cutter to cut the biggest circle you can out of the slice of sandwich bread.

Use the side of the cup or a rolling pin to lightly roll over the bread flattening it slightly (don’t press hard you just want it a little flatter than usual).

Spread peanut butter on the bread, then spread jam.

Fold up bread into taco shape and top with strawberries and blueberries. Enjoy!

Recipe: homemadeinterest.com

Tasty Tuesday: Campfire Nachos

Want to forget about adulting for a while and take the family camping?
We hear you. And today’s Tasty Tuesday will help make sure you still eat well while camping!
Campfire Nachos- a crowd-pleaser, easy to assemble, and can be personalized to any diet or tastes. All you need is a cast iron skillet or a dutch oven, some chips, cheese, tomato sauce, and veggies. Scroll down for recipe!
.
.
.
.
.
Ingredients:
1 tablespoon neutral flavored oil
½ lb tortilla chips
1 (7.75 oz) can tomato sauce
1 cup shredded cheese
1 (14.5 oz) can black beans, drained
1 large avocado, cubed
4-5 green onions, sliced
handful of fresh cilantro, chopped
1 small lime, cut into wedges

Directions:
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven or skillet, topped with ¼ can tomato sauce, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can tomato sauce, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven or skillet and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Recipe adapted from: Freshoffthegrid.com

Tasty Tuesday: Strawberry Mango Chia Popsicles

Who doesn’t like a nice cold treat for dessert, or a mid day snack, or even breakfast (we don’t judge!)? Today for Tasty Tuesday we a yummy, fruity, yet healthy Popsicle recipe. Bonus- it’s super easy!
With nothing but fresh fruit and chia seeds for added fiber (good for balancing that blood sugar and for keeping you full), these are the perfect treat.
.
.
.
.
.
.
Ingredients
1 1/2 cups strawberries (fresh or frozen)
1 1/2 cup mango pieces (fresh or frozen)
1 1/4 cup coconut water (or normal water!)
4 tsp chia seeds
1 tsp honey (optional)

Instructions
Puree strawberries (fresh or frozen) with half of the coconut water in a blender or food processor.
Taste the mixture and blend in honey to desired sweetness, if needed.
Stir in 2 tsp of chia seeds. Set aside.
Puree mango (fresh or frozen) with the other half of the coconut water in a blender or food processor. Taste the mixture and blend in honey to desired sweetness, if needed. Stir in the remaining 2 tsp of chia seeds.
Alternately pour each fruit mixture (for a marbled look) into popsicle molds and freeze until set.

Recipe from: Dessert now, Dinner Later!

Tasty Tuesday: Fresh Tomato Bruschetta

Happy Tasty Tuesday, everyone!
What beautiful weather we have been having! One of our favorite ways to spend time in the sun doubles as a great way to get healthy- having a garden! Not only do gardens provide a family with veggies for months to come, but can also serve as great responsibility for the littles. Today we have a recipe that utilizes fresh tomatoes and fresh basil, both of which can be grown in summer in WI.
.
.
.
.
.
Ingredients:
3 1.2 cups fresh tomatoes, diced
1/4 cup fresh basil, chopped
4 cloves garlic, minced
1 teaspoon white balsamic vinegar
1 Tablespoon olive oil
sprinkle of sea salt, to taste

Instructions:
Combine all of the ingredients in a bowl. Cover and refrigerate for about 3 hours to let the flavors intensify.
Serve over baguette slices, grilled chicken, crackers, salad, or just bread! Enjoy.

Recipe from: An Affair from the Heart

Tasty Tuesday: Grilled Chicken and Strawberry Salsa

It’s the pre-Memorial Day Tasty Tuesday and I thought it appropriate to share a tasty and healthy summertime recipe! Great for grilling with nourishing ingredients – this one is sure to please.

Cilantro Lime Grilled Chicken with Strawberry Salsa

INGREDIENTS:

For the strawberry salsa:
1 pound strawberries, diced (~2 cups)
1/4 cup red or green onion, finely diced or sliced
1 jalapeno, finely diced
1 lime, juice and zest
2 tablespoons cilantro, chopped
salt to taste

For the cilantro lime grilled chicken:
1 pound boneless and skinless chicken breasts
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1 clove garlic, grated
1 jalapeno, finely diced (optional)
salt and pepper to taste

DIRECTIONS:

For the strawberry salsa:
Mix everything and enjoy!

For the cilantro lime grilled chicken:
Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.

Serve topped with the strawberry salsa.

TASTES LIKE SUMMERTIME! ☀🍓🇺🇲

Tasty Tuesday: Homemade Lara Bars

Welcome to another Tasty Tuesday! This week’s recipe is great to have around the house for a healthy, low-sugar snack. Not sure about you, but the snacking level has gone way up in our house lately!

PEANUT BUTTER CHOCOLATE CHIP LARA BARS

Ingredients:
1 1/2 cup pitted Medjool dates, packed
1 cup roasted peanuts, unsalted
1/2 cup raw cashews
pinch of sea salt
1/3 cup vegan chocolate chips

Instructions:
1. In a food processor blend dates, peanuts, cashews, and salt until nuts are broken into tiny pieces and the dough sticks together when pressed.
2. Transfer to a small bowl and mix in chocolate chips.
3. Place dough in between two pieces of parchment paper and roll smooth to about 1/2 inch thick, straightening the sides as you roll to form approximately a 8×8 square.
4. Refrigerate for at least one hour. Cut into 12 equal bars. 5. Cover with plastic wrap and store in the refrigerator.

Tasty Tuesday: Loaded Chicken Nachos

It’s Tasty Tuesday and Cinco de Mayo today! Celebrate at home with this healthy twist on loaded nachos – piled with chicken and vegetables!

INGREDIENTS:
Chicken Taco Meat – keep things super simple using taco seasoning and a little bit of water.
Peppers – any and all bell peppers work for this recipe.
Onions: a little bit of onion goes a long way.
Beans – Black or pinto. Use your fav and don’t look back!
Shredded Cheese
Corn – Grab a can or grab a bag of frozen corn. Corn will add just the right amount of sweetness to your nachos.
Other toppings – feel free to pile on any other toppings you may have at home (tomatoes, avocado, etc.)

BUILD YOUR NACHOS:
1. Spread a layer of chips on a baking sheet.
2. Add half the cooked chicken taco meat along with half the veggies, beans, and cheese.
3. Add another layer of chips on top of that.
4. Then another layer of meat, veggies, beans, and cheese.
5. Bake this chicken nachos recipe at 400ºF for around 10 minutes followed by a few minutes under the broiler.

ENJOY!

Tasty Tuesday: Healthier Monster Cookies

Baking is a great way to engage your kids while they are home with you – and also a great way to spread some . Try this healthy take on monster cookies full of oats and yummy peanut butter, sweetened with maple syrup, for a sweet treat!

Ingredients:
1/2 cup peanut butter
1/3 cup maple syrup
1 tsp vanilla extract
3/4 cup rolled oats
3/4 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup dark chocolate chips

Instructions:
1. Preheat the oven to 350ºF.
2. Whisk together the peanut butter, maple syrup, and vanilla.
3. Stir in the remaining ingredients. Mix to form a thick dough.
4. Scoop/roll into balls. Press lightly to flatten (they will spread some on their own too).
5. Bake for 10-12 minutes at 350ºF.
6. Cool for 10 minutes before moving from the pan. Eat!

Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Tasty Tuesday: Chicken Pot Pie Soup

Does anyone else feel like they are constantly cooking these days? Try this yummy soup recipe full of veggies to boost your immunity – its’ a great way to prep once and get some great leftovers for later. Plus you know what they say – chicken soup is good for the soul <3. Stay happy and healthy while you are #saferathome.

CHICKEN POT PIE SOUP

INGREDIENTS:

POTATO MIXTURE-
1 lb. yukon gold potatoes, chopped
1 c. water
1 1/2 c. unsweetened almond milk

SOUP-
1 T garlic oil
2 T fat of choice – avocado oil, ghee
1 1/2 c. chopped carrots (about 3 medium)
1 1/2 c. chopped celery
1 c. diced onion
1 lb. diced yukon gold potatoes
3-4 c. broth or water
1 T fresh thyme
1 T fresh rosemary
1 1/2 c. frozen french green beans
1 t salt divided (or to taste)
2 lbs. cooked chicken, chopped

INSTRUCTIONS:

1. In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
2. While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
3. Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
4. Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

Enjoy!