Pumpkin Pie Dip

Print Recipe
Pumpkin Pie Dip
For people who love pumpkin pie but don't want the hassle of making it! Here is another nutrition dense food that you will love and it will love you back. Have all the luxury of a pumpkin pie without all the fuss. Use apple and pear slices to scoop up the dip or use graham crackers. I made my own pumpkin pie spice mix using freshly grated nutmeg, ground cloves, and ground allspice (I used my mortar and pestle so I could have some spice chunks still in it). Store-bought pumpkin pie spice is fine though.
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Place all ingredients in a blender or food processor and puree until smooth. Taste and adjust seasonings. (For those who like more spice add another tablespoon of pie spice or add more cinnamon.) Serve at room temperature or chill and serve cold.
  2. Serve with apple and pear slices.
Recipe Notes

*Pumpkin Pie Spice Mix

  • 2 TBS. ground cinnamon
  • 1 tsp. freshly ground nutmeg (use store-bought ground nutmeg if you need to but I promise once you try freshly ground, you’re never going back)
  • 1 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1 tsp. ground cloves

Combine and place in airtight container.

Products from Amazon.com

Share this Recipe

Feista Salad

Print Recipe
Feista Salad
Here is a colorful salad that can be had as a main dish when placed on brown rice or quinoa. Either way, it is a crowd-pleaser.
Course Side Dish
Cuisine Mexican
Servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Combine all ingredients, mix well. Refrigerate for one hour before serving.
Recipe Notes

Chopped avocado, finely shredded cheddar cheese, and/or sour cream can be used as condiments

Products from Amazon.com

Share this Recipe

Fiesta Warsaw

Print Recipe
Fiesta Warsaw
Here is a spicy sandwich that brilliantly combines the flavors of Poland with a twist of Mexican beans and tomatoes. Served on a seeded rye bread topped with fresh mushroom and a beefy tomato slice.
Course Lunch
Cuisine Neuvo
Servings
Ingredients
Course Lunch
Cuisine Neuvo
Servings
Ingredients
Instructions
  1. Combine all ingredients for bean spread in a food processor and mix until well blended. To assemble the sandwich spread a thick layer of bean spread onto the toasted rye bread, top with mushrooms, lettuce, and tomato.
  2. Serve open faced.
Recipe Notes

Share this Recipe

White Bean and Prosciutto Bruschetta

Print Recipe
White Bean and Prosciutto Bruschetta
Don’t you love a crowd pleasing appetizer that is also healthy and quick to make? Here is a great recipe that foots the bill! The fresh thyme and white wine vinegar mix well with the flavors from the prosciutto. This has a great mouth-feel as well as flavor.
Course Appetizer
Cuisine Italian
Servings
Ingredients
Course Appetizer
Cuisine Italian
Servings
Ingredients
Instructions
  1. Place beans in a medium bowl. Using a fork, mash the beans to a coarse puree, do not use a food processor. Blend in the vinegar, oil, thyme, salt, pepper and 2 tablespoons of the parsley.
  2. To assemble: place some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining ½ TBS parsley and the red onion over the beans.
  3. Serve.
Share this Recipe

Pan Fried Gnocchi with Greens and White Beans

Print Recipe
Pan Fried Gnocchi with Greens and White Beans
Here is a 30-minute meal that is cooked all in one pan. It is fast, easy, healthy, and filling.
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Heat 2 TBS olive oil in a large nonstick skillet over medium heat. Add onion and gnocchi. Cook, stirring often, until plumped and starting to brown, 5 to 7 minutes (if using pasta: precook the pasta) Transfer to a bowl.
  2. Add remaining olive oil to skillet. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes (if using frozen greens cook until warmed through). Stir in garlic, herbs, tomato powder, and canned tomatoes. Add beans and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
  3. Serve with a mixed green salad tossed with a vinaigrette and a slice of whole grain bread.
Share this Recipe

Coconut Curried Sweet Potato and Chickpea Stew

Print Recipe
Coconut Curried Sweet Potato and Chickpea Stew
This comforting, creamy, and filling stew is satisfying and delicious. The warm flavors meld together and create a smooth richness that glides easily over the tongue.
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. Place olive oil and onion in a large, deep skillet. Cook on medium to medium-high heat until onion is caramelized (about 15 minutes). Add garlic, spices, salt, ginger, and pepper and cook for 1-2 minutes more. Add tomatoes, chickpeas, potato, spinach, and coconut milk.
  2. Reduce heat and simmer for 30-50 minutes or until potatoes are tender, stirring occasionally. Adjust for taste (adding cinnamon, turmeric, and salt as needed). If extra heat is required add cayenne pepper.
  3. Serve over jasmine rice and garnish with chopped parsley.
Share this Recipe

Whole Grain Waldorf Salad

Print Recipe
Whole Grain Waldorf Salad
Course Side Dish
Cuisine Neuvo
Servings
Ingredients
Course Side Dish
Cuisine Neuvo
Servings
Ingredients
Instructions
  1. Combine all salad ingredients in a large bowl, set aside.
  2. Heat up juices in microwave for 30 seconds on high then stir in honey until dissolved.
  3. Add remaining ingredients to honey mixture then pour over salad. Mix well.
  4. Can be served at room temperature or chilled.
Share this Recipe

Red Split Lentils with Cabbage (Masoor dal aur band gobi)

Print Recipe
Red Split Lentils with Cabbage (Masoor dal aur band gobi)
Wow! What a delightful flavor combination - lentils and cabbage mixed with flavorful Indian spices. This is a simple dish that is satisfying on a cold or warm day. Served over quinoa it provides plenty of substance to keep the tummy and taste buds happy.
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. Cook the lentils, according to package directions, adding the turmeric and ½ tsp salt towards the end of cooking.
  2. Place vegetable oil and ghee in a large frying pan and set to medium high heat. Add onion, cabbage, and chilies. Cook until slightly browned (about 15 minutes). Stir in cumin, garlic, and salt until well blended.
  3. Add the precooked lentils, tomato, and ginger and cook until heated through. Serve with cilantro garnish over rice or quinoa.
Share this Recipe