Butternut Squash Hummus

If you are looking for a tasty way to include more fiber into your holiday season, look no further! This creamy, simple, delicious dip is a winterized version of a traditional hummus. I personally made this for Thanksgiving and it was a hit.

Butternut Squash Hummus

(Recipe by A Cookie Named Desire)

Ingredients

  • 1 butternut squash *
  • 1 14. oz can chickpeas, save liquid
  • 1/4 cup extra virgin olive oil
  • 1 tsp. paprika
  • 1/4 tsp. salt
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • One lemon’s juice

* I bought pre-cut butternut squash to save chopping and prep time!

Directions

  1. Preheat oven to 425*F
    • If whole: peel butternut squash and cut in half, rub with olive oil and sprinkle with salt
    • If cubed: toss with olive oil and salt
  2. Roast whole (or cubes) butternut squash for 35 minutes, turning halfway. Allow to cool completely
  3. Add roughly half of the butternut squash and all remaining ingredients to a food processor or blender. Process until smooth and creamy
    • Can add remaining chickpea liquid to hummus 1 tbsp. at a time to make the hummus creamier
  4. Put hummus into a bowl
    • Optional to top with a drizzle of olive oil and remaining butternut squash (cut into small cubes)

Serving Ideas

– As a dip for raw vegetables: carrots, celery, radish slices, cucumber, snap peas, jicama

– As a spread on a sandwich or wrap

– Can thin out leftovers with remaining chickpea liquid or water to make into a dressing and use over salads or grain bowls

– As a dip for crackers or pita chips

Chewy Chocolate Chip Cookies

A spin on the classic, made with whole ingredients and low in added sugars. These simple chewy cookies are gluten-free and can be made dairy-free too. Everyone can enjoy these!

Choc Chip Cookies 3

Chewy Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 10 minutes

Makes 15-20 cookies, depending on size

 

Ingredients

  • 2 cups almond flour
  • ½ tsp. baking soda
  • ¼ cup coconut sugar
  • Pinch of salt
  • (Optional) 1 tsp. cinnamon
  • ½ cup organic butter or coconut oil softened
  • 1 large egg
  • 1 tbsp. vanilla extract
  • 1 cup organic dark chocolate chips or cacao nibs*

 

Directions

  1. Preheat oven to 350*F. Optional to grease your cookie sheet with butter or coconut oil.
  2. Mix together almond flour, baking soda, sugar, salt, and optional spices in a bowl.
  3. Add softened butter or coconut oil and stir by hand until mixed, it will form thick dough.
  4. Add egg and vanilla to bowl and mix well, this should make dough easier to mix. Dough should be easy to form.
  5. Add chocolate chips or cacao nibs and stir by hand until incorporated.
  6. Form dough into balls on sheet and bake for 10 minutes or until tops are starting to brown.
  7. Let cool for 5 minutes and enjoy!

 

*Cacao nibs are an antioxidant-rich alternative to chocolate chips. They can also lower sugar content or make the cookies dairy-free (if coconut oil is used).

Veggie Loaded Mac & “Cheese”

I’ve already gushed about my love for a good “cheese” sauce in another post. Even though there are many ways to eat it, I’m a creature of habit! And this is a weeknight go-to because it takes under 20 minutes, hits my comfort spot, and is a nourishing meal.

Veggie Loaded Mac & Cheese

Ingredients

  • 1 box of pasta *
  • 1/2 block of tempeh, slice thin to make crispy
  • Veggies of choice (psst my favorites in this dish are these guys)
    • Broccoli
    • Mushrooms
    • Onion
  • Oil to saute the veggies, I use avocado oil
  • Spices of choice
    • Ideas: salt, pepper, chili/cayenne, garlic powder, turmeric
  • Cashew “cheese” sauce 

Directions

  1. Cook the pasta according to box directions.
  2. Saute tempeh and veggies of choice with desired spices and oil
  3. Make the cheese sauce.
  4. Throw cooked pasta and cheese sauce into the veggie pan, mix to coat.
  5. Eat!

*The pictured pasta is “POW”, a blend of chickpea and lentil flour (that’s it!)

 

I do not give specific measurements because that is up to your preferences and family size. Experiment with what works for you, you know your taste buds and hunger levels best!

 

Cashew “Cheese” Sauce

Who doesn’t love a big bowl of mac and cheese?! I do. This sauce is 5-star for people who avoid dairy and for the dairy-lovers who want to try something new. I tested it on both, promise.

Cashew “Cheese” Sauce

Ingredients

  • 1 cup raw cashews, soaked *
  • 1/2 cup water
  • 1/2 cup nutritional yeast
  • 2-3 cloves garlic
  • Juice from a lemon or lime
  • 2 tsp. chili powder (optional)
  • Salt to taste

Directions

  1. Place all ingredients in a blender (I used my Nutribullet) and blend until smooth and creamy.
  2. Pour over meal or store in air-tight container.

*Soak cashews in a bowl covered with filtered water. Overnight or in warm water for 4 hours.

How to Use it

My favorite way to use this sauce is pouring it over a hot bowl of pasta with veggies! But there are many other simple, delicious ideas to enjoy this creamy “cheese” sauce.

  • Over nachos: tortilla chips, black beans, sauteed red onion + mushrooms + bell peppers, black olives, shredded lettuce or cabbage, salsa with guacamole or avocado
  • As a dip: use roasted veggies like broccoli, bell pepper strips, sweet potato slices, or eggplant
  • Mac & cheese: using a naturally gluten-free and high-protein pasta makes it an easy way to get tons of fiber in and is a nutrient-dense alternative to regular white pasta. My typical choices include chickpea, lentil, quinoa, or a blend of these flours. Like this yummy veggie loaded mac & cheese!

This may not be the most photogenic meal, but trust me, it makes up for it in flavor!

Tahini Almond Banana Bread

This recipe is a crowd-pleaser at parties and equally as delicious to save all for yourself! For those who are wondering, this bread is: gluten-free, dairy-free, high fiber, refined sugar-free, and very drool-worthy.

Tahini Almond Banana Bread

(originally adapted from Salted Plains)

Ingredients

  • 2 ripe bananas
  • 0-2 tablespoons honey
  • 1/3 cup tahini
  • 1 3/4 cup almond flour
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon vanilla extract
  • Sesame seeds for sprinkling

Directions

  1. Pre-heat oven to 350*F and grease bread pan (coconut oil or butter are wonderful)
  2. Blend bananas and honey in a bowl (immersion blender, electric mixer, or food processor work great)
  3. Add in remaining ingredients and mix together
  4. Pour batter into greased bread pan. Sprinkle on sesame seeds
  5. Bake for 45-55 minutes. If the top is browning too quickly, cover with a piece of aluminum foil and continue baking

I love this bread because it satisfies my sweet craving, yet it doesn’t have the ingredients and sugars that would spike my blood sugar levels and leave me feeling icky and bloated. I love pairing a slice of this bread with some nut butter, coconut butter, or tahini for a snack. I even crumble a slice over a smoothie bowl or alongside a smoothie. It also is just as delicious on its own or as a dessert after a meal!

Fun fact: Tahini is a paste made from ground roasted sesame seeds. It is full of healthy unsaturated fats, more protein compared to other seeds, and even fiber (2.8 grams in 2 tablespoons). Tahini is also a great source of B vitamins like thiamin (B1), riboflavin (B2), niacin (B3), and folate (B9). It is also a rich source of minerals like magnesium, phosphorus, iron, calcium, manganese, and copper.

Hope you find this baked good as yummy as I do, let me know!