Category Archives: Vitamix

Roasted Yellow Pepper & Garlic Hummus

Hummus is very versatile and can be made with just about any type of bean or legume. Most traditionally though it is made with chickpeas AKA garbanzo beans. 

I like to make all kinds of variations of hummus. Generally, I like to have both garlic and roasted peppers in my hummus. 

 Yields 5 cups (20 servings; 1/4 cup)

Ingredients:

2 cans (15 oz) of reduced sodium chickpeas, drained and reserve one 1/4 cup of liquid

7 ounces of roasted yellow peppers  (packed in water NOT oil); drained
6 cloves of garlic (I love love garlic)
3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon of curry powder

1/2 teaspoon of ground cumin
1 1/4 teaspoon of kosher salt

1/2 teaspoon of Penzeys Arizona seasoning
1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container. Allow the contents to marry overnight for optimal flavor

Keep stored in refrigerator. 

My favorite combinations with this hummus recipe is tacos tacos, and fresh turnips.

Zesty Tajin Hummus

Yields 14 servings (1/4 cup)

Tools needed for the job:

Vitamix

Ingredients:

2 cans (15 oz) of chickpeas,  drained and reserve one 1/4 cup of liquid

7 ounces of roasted red peppers and yellow or combination (packed in water NOT oil) drained

7 cloves of garlic (I love love garlic)

3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon reduced sodium tajin 

1 teaspoon of curry powder

1/2 teaspoon of ground cumin

1 teaspoon of kosher salt

1/2 teaspoon of freshly ground pepper

1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container.  Allow the contents to marry overnight.

Keep stored in refrigerator. 

My favorite combinations with hummus are #1 Pizza! Other favorites are snap peas, carrots, wasa crackers, whole grain corn and quinoa cakes,  & added to kale salad! 

Bold Black-Eyed Pea Hummus

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We had my husband’s colleagues over for a picnic yesterday. I had intentions of making my vibrant blackeyed pea salad; however, I cooked the beans too long in the pressure cooker. It was my first time cooking the black eyed peas in the pressure cooker.  Apparently they don’t take as long to cook as black beans. Well, I learned my lesson for the day. There seems to always be a lesson to be learned. Anyway, there is a positive to this food story,  the unintended outcome was this spicy black-eyed pea hummus. I was able to showcase some crispy fresh garden vegetables from my grandfather’s garden and also my favorite local markets as well.

Hummus goes well with so many foods, I like to add it on top of a pizza instead of marinara sauce. I also add it to my vegetarian BLTs, and I love it on my soft tortilla shells. My frequent go to with hummus is with fresh vegetables. I suggesting skipping the ranch and giving this creamy dip a try.  My favorite pairs are cherry heirloom tomatoes, kohlrabi, red bell peppers, and snap peas.

This recipe makes 30 ounces of hummus (plenty to share; even for us non-sharers )

Ingredients:

1/2 cup Water

2 Tablespoons of fresh lemon juice

2 Tablespoons of balsamic vinegar

3 1/4 cup cooked black eye peas, (if canned make sure to buy low sodium and rinse well)

4 Tablespoons fresh chives

4-5  large of cloves of garlic, peeled

2 teaspoons of ground cumin, plus more for garnish (optional)

1 teaspoon of fajita seasoning

Tools: Vitamix Blender  (I have the Professional Series 750)

2 (2 cup capacity sealalbe containers to store the goods)

Directions:

  1. In the order of the ingredient list, place all the ingredient items in the vitamix or blender. Place the lid on the attachment to secure.
  2. Select variable number one and gradually increase to number seven.
  3. Allow for all the ingredients to marry in the vessel for at least 1 minute. Use the vitamix wand to press the ingredients to the blades if necessary.
  4. Portion out the hummus in two separate containers. Sprinkle with fresh chives.

Enjoy!

 

 

 

 

Chocolate Caramel Banana Protein Shake

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Today was my long run day! I am training for a half marathon in Asheville, NC. The race is right before my sister’s wedding at the end of August. I am getting very excited!  Both of the events are less than a month away.

My husband and I had one of our good friends over this morning. She is also training for a half marathon and we did a very hilly workout in our neighborhood.  After the run I felt like I needed a good cool off and protein boost. This protein shake did the trick. I added a frozen banana and some fresh baby spinach for extra fiber and nutrients for the recovery period. It was delicious!! I cannot wait to go for a run again and make another.

This recipe yields two large shakes: (serving size 2 cups per shake)

Recommended tools for the job: Vitamix, Small rubber spatula.

Ingredients:

 

3/4 cup of unsweetened vanilla almond milk

3/4 cup of water

1/4 teaspoon of caramel extract

1 scoop of chocolate protein powder (look for one with about 100 calories per scoop)

1/3 cup of packed fresh baby spinach

 

1 small frozen banana

1 & 1/2 cups of ice

Directions:

  1. Place the first 5 ingredients into the blender. Place the blender on smoothie mode.
  2. Once the first cycle has elapsed, remove lid and add frozen banana and ice.  Secure the lid.
  3. Place the blender on smoothie mode again this time use the blender wand to move the ice around to create a smooth texture. Continue stirring until the cycle has elapsed.
  4. Pour the shake into two large mason jars and enjoy. I like to use a spoon to savor the flavor and my hubby enjoys his with a straw.  

 

Mocha Banana Peanut Butter Shake


It’s been hot and I cannot think of a better way to cool off than one of these shakes. Today I made a his and hers. These frosted beer glass are not just for beer!! 

This recipe yields 2 large shakes!  

Ingredients:

2 mini banana (aka Apple Bananas) or just one medium standard banana

2 TB of chocolate protein powder (100 calories per scoop) NSA

3 TB of peanut butter protein powder (or 2 TB PB2 powder)

1 cup cold chilled coffee 

1 cup unsweetened vanilla cashew milk (or any nut milk of the unsweetened variety)

Handful of ice (4-6 cubes) 

Directions:

1. In this order, place the milk, coffee and protein powders in the blender. Mix to incorporate the ingredients. 

2. Add the banana and purée the fruit. Lastly add the ice and pulse. Continue to pulse until you reach your desired consistency. 

Enjoy !



Banana Chocolate Protein Shake with Cocoa Nibs

This is a freshing drink after a long humid run. I added a banana for some thickness, extra fiber, and potassium. To top it off, I sprinkled cocoa nibs for an added flare. I have a new found love for cocoa nibs. 

Cocoa nibs packet some hefty antioxidants from the cacao bean which chocolate is harvested from! Not to mention they add a nice nutty texture with cocoa flavor, bonus no sugar. 
Ingredients:

1 scoop of chocolate protein powder (about 100 calories per scoop) 

1 cup vanilla almond cashew blend unsweetened milk (or any other unsweetened vanilla nut milk around 25-35 calories per serving)

1 medium banana

Handful of ice (5-6 cubes) 

A pinch of cocoa nibs

Directions:

1. Place the milk, & protein powder in blender, pulse a few times. Add banana and purée mixture. Add ice and allow the blender to work its magic. Mix until you reach the desired consistency you prefer. Pour into a fun glass and top cocoa nibs. Enjoy! 

Mocha Shake

Coffee, Cafe’ Du Monde Chicory and Chocolate are just a few of my favorite flavors. 

My husband and I love Café Du Monde, we fell in love with the taste  a few years back when we went to New Orleans.  Now we look for the chicory everywhere we go. We are lucky on occasion my husband’s Aunt Cindy & Uncle Larry from Louisiana bring it to us when they come to visit us up north.

We use to order the chicory on Amazon but now we found the liquid gold at an Asian Market in the strip district for a good price so we purchase it there (in bulk)! 

I am getting ready for a half marathon this weekend and I am logging my last few runs before the big day. This shake is quick, easy, and refreshing after a hot run and is also a great way to use leftover coffee. 

Serving size one

Ingredients:

2 cups of chilled leftover coffee made with chicory 

1 scoop (31 grams) of chocolate protein powder about 100-110 calories per scoop

6-7 ice cubes

A fun 16 oz drinking vessel with a straw

Directions:

1. Place coffee in the blender*. Add the powder and ice, pulse until you reach the desired consistency.

2. Pour into your vessel & enjoy! 

*Alternate: If you do not have a blender that is OK place the scoop of protein powder in your vessel and slowly pour in the coffee while whisking. You can also shake the ingredients together (after you secure the lid for shaking). Then add ice cubes. 


Tip when I make my coffee, I usually do 4 scoops of ground high quality coffee and one scoop of chicory for one pot of coffee. However I like weak coffee, I suggest for you to use one scoop less of your regular coffee and substitute the last scoop with chicory.