vegetarian recipe – Fit by Whit

You can whip up a batch of homemade hummus in about five minutes with a handful of ingredients and a blender or food processor. And, it’s less expensive and tastes better than the kind you’d buy at the store! Plus, homemade hummus is great because you can reduce the amount of olive oil and tahini, making it lower in fat and calories. Try this with veggies for a snack or in this deviled egg recipe for a healthy appetizer!

Healthy Homemade Hummus Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 10 servings, about ¼ cup each

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp . extra-virgin olive oil
4 cloves garlic , coarsely chopped
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) (to taste; optional)
Ground paprika (for garnish; optional)

Instructions:

Place chickpeas, lemon juice, oil, and garlic in food processor or blender and pulse until chickpeas are mashed.
Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Add salt, if desired.
Garnish with paprika, if desired.

Nutritional Information (per serving):
Calories: 93
Fat: 5 g
Carbohydrates: 9 g (Fiber: 3 g; Sugars: 1 g)
Protein: 3 g

My new go-to breakfast after the Ultimate Reset Cleanse!! Absolutely delicious and packed with nutrition to get you through the morning feeling great!

Healthy Breakfast Coconut Quinoa Recipe

Healthy Breakfast Coconut Quinoa

Ingredients:
1/2 cup uncooked quinoa
1 cup light coconut milk
1 tablespoon coconut oil
2 large apples (cored and cut in ¼-inch thick slices, skin left on)
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons water
1 tablespoon real maple syrup
1 ounce pecans (about 20 halves), finely chopped

Instructions:
In a small pot, combine the quinoa and coconut milk. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the quinoa has absorbed the coconut milk, about 15 minutes. Pay attention as the quinoa is done cooking and stir more frequently to prevent burning.

Meanwhile, in a large nonstick skillet, heat the coconut oil over medium-high heat. Add the apple slices and cinnamon and toss to coat the apples in the cinnamon and oil. Add the water and cook, stirring frequently, until the apples are tender and golden, about 5 minutes. Remove the pan from heat and stir in the maple syrup.

To serve, spoon about 1/2 cup of quinoa into 4 bowls. Divide the cinnamon-maple apples among the bowls and sprinkle the top of each with 1 tablespoon of chopped pecans.

Nutrition Information (per serving):
Calories: 275
Total Fat: 14g
Total Carbs: 36g (Fiber 5g)
Protein: 4g

ENJOY!!