Recipe Tag: Health meets Food

Strawberry Banana Chia Pudding

Add the strawberries and bananas to a microwave safe bowl and microwave on high for 3 minutes.

Add the warmed strawberries and banana, milk, vanilla extract, and salt to a high-speed blender.

Wait until the strawberries and bananas have cooled down for a minute or two before moving to the next step. This will prevent steam from building up while blending.

Once the mixture has cooled slightly, begin to blend – starting first on a low speed then gradually increasing to the highest speed. Blend for at least 1 full minute. The mixture should be very smooth and velvety with no clumps.

Pour the strawberry base into a large bowl.

Whisk in the chia seeds and stir until they are evenly floating in the strawberry mixture. If there are clumps of seeds or seeds sunk to the bottom of the bowl, continue to whisk and stir until well combined and there are no clumps of seeds.

Let the pudding cool completely, stirring occasionally, and then refrigerate until chilled. The chia seeds will cause the strawberry mixture to thicken and turn into a pudding-like consistency.

Serve chilled. You can top this chia pudding with the topping of your choice.

Ranch Dressing

Gather all ingredients and equipment.

In a large mixing bowl, combine all ingredients and mix well.

Refrigerate until ready to use.

Roasted Carrot Hummus

Preheat oven to 425°F.

Toss the carrots in 1 tsp oil and 1/8 teaspooon of salt. Arrange carrots on a baking tray, and roast until fork tender and they start to brown, approximately 20 minutes. Remove the carrots from the oven and allow to cool.

In a food processor, add all of the ingredients for the hummus and blend until completely smooth, about 2 minutes. If needed, halfway through bending, scrap down the sides of the mixture in the food processor to help combine all ingredients. If hummus is too thick, add water 1 tablespoon at a time until desired consistency is reached.

Serve with cucumbers, broccoli, and sugar snap peas for dipping.

Strawberry Salad with Honey Lime Vinaigrette

In a large bowl, combine greens, strawberries, red onions, and parmesan cheese.

In a jar or container with a tight fitting lid (such as a mason jar) combine vinegar, lime juice, honey, mustard, basil, and olive oil. Shake well to combine.

Pour dressing over salad and gently toss to coat.

Top with poppy seeds and black pepper. Serve.

Shawarma Spice

Combine all ingredients in a small bowl or jar and mix well. Store in an air-tight container.

Sweet Potato Puree

Fill a medium pot with water and bringto a boil. Add sweet potatoes and cook for about 10 minutes or until fork tender. Strain.

Place the vegetables and water in the blender and puree until smooth.

Spinach, Berry & Parmesan Salad Dressing

In a small container with a lid (such as a jar), combine all ingredients for dressing. Shake well to combine.

Refrigerate and use as needed. Shake well before each use.

Green Goddess Dressing (HmF)

Combine all dressing ingredients in a food processor or blender and pulse until smooth. If too thick, add 1 Tbsp water at a time until desired thickness.

Chill.

Creamy Parmesan Dressing (HmF)

Place the navy beans, yogurt, olive oil, lemon juice, vinegar, garlic, onion powder, and grated parmesan in a blender and blend until smooth.

Chill.