Spinach & Artichoke Hummus

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I can eat hummus any day..any time..I think it might be an obsession but hey, at least its a healthy one right!? I also love spinach/artichoke dip but that stuff is loaded with mayonnaise and other extremely fatty ingredients so I have combined my two favorite dips into one healthy and wholesome snack. I make an extra large batch because I love having leftovers of it. Enjoy with pita chips, crackers, or your favorite veggies!

Yield: 8-10 servings

Ingredients:
2 15 ounce cans of garbanzo beans; drained and rinsed
1 14 ounce can of artichoke whole artichoke hearts
1 9 ounce package of frozen spinach; thawed and drained
2 Tbsp fresh lemon juice
1 Tbsp sesame seeds or tahini
3 cloves of garlic
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp lemon pepper
2-3 Tbsp olive oil

Steps:
1. This is soooo simple and easy!..Place everything in a large food processor for 3-4 minutes and done! ūüôā Add more olive oil to make hummus creamier..it is completely up to your preference.
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Blue Cheese Stuffed Brussel Sprouts

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If you couldn’t tell already‚ĶI LOVE brussel sprouts. I buy them just about every time I go to the grocery store so I have been trying to come up with other ways to cook them and this one was definitely a hit. How could you go wrong with blue cheese? I know brussel sprouts aren’t everyones favorite but if you are trying to like them because of all of the health benefits they have then I definitely suggest you try this simple recipe out! The blue cheese pairs well together with the bitter taste of brussel sprouts. If you don’t like blue cheese use feta cheese, the different options are countless!

Yield: 4

Ingredients:
1 lb large brussel sprouts; cut in half
1/2 cup blue cheese
1/4 cup breadcrumbs
2 Tbsp parmesan cheese
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder

Steps:
1. Heat a large pot with water until boiled. Once boiled, add halved brussel sprouts and let cook for 7 minutes. Drain and let brussel sprouts cool.  Once cooled, spoon out middle of sprouts until a slight indent is formed for the blue cheese filling. Save the middle of the sprouts for the filling!

2. Pre-heat oven to 400 degrees F. In a food processor add the extra brussel sprouts from the middle, blue cheese, breadcrumbs, parmesan cheese, garlic, salt, pepper, and onion powder, mix until combined.
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3. Place brussel sprouts on greased baking sheet. With a teaspoon, add in about 1 tsp of the blue cheese stuffing to brussel sprouts. imageimage

4. Sprinkle tips with more parmesan cheese and bake for 20-25 minutes or until tops are crusty. Delicious and nutritious!

Roasted Garlic & Parmesan Brussel Sprouts

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After being in Fresno visiting friends this past weekend, I thought it was time to make something healthy for dinner. Brussel sprouts are one of my favorite vegetables and they are so easy to make! How could you go wrong?!

Yield: 4

Ingredients:
1 lb of brussel sprouts; cut in half
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper
3 cloves of garlic; chopped
1/2 tsp garlic powder
1 Tbsp parmesan cheese

Steps:
1. Preheat oven to 400 degrees F. In a bowl, combine brussel sprouts, olive oil, salt, pepper, crushed garlic, and garlic powder. Mix until brussel sprouts are evenly coated.

2. Place brussel sprouts on an cookie sheet. Bake for 25 minutes and then with a spatula, give them a flip. Bake for 10 more minutes and then sprinkle parmesan cheese on top. Bake for another 5-10 minutes or until a crispy golden brown.
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Wild Rice & Veggie Stuffed Bell Peppers

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Yield: 4

Ingredients:
2 large bell pepppers; washed
1 tsp olive oil
1/2 yellow or white onion; chopped
1 garlic clove; chopped
2 zucchinis; chopped
3 cups spinach; chopped
2 cups wild rice; cooked (I get mine from trader Trader Joe’s, all you do is microwave it)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/4 cupp parmesean cheese

Steps:
1. Pre-heat oven to 400 degrees F. Cut bell peppers in half and remove the seeds from the middle. Sprinkle inside with a pinch of salt and pepper and drizzle olive oil. Roast peppers for 30 minutes or until cooked.

2. In a large frying pan, add olive oil, onions, salt, pepper, garlic powder, onion powder, chopped garlic, and zucchini. Sautee for 5 minutes and then add chopped spinach and rice. Cook until spinach is wilted. Once peppers are done scoop rice and veggie mixture into peppers evenly and sprinkle of parmesean cheese. Bake for 10 minutes and serve!

Veggie Stuffed Spaghetti Squash

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I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

Ingredients:
1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

Steps:
1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.