Greek Dip

Easy as pie. Or dip. Whatever. You’ve got this.

Ingredients

• 1 family size classic Sabra hummus (or hummus of choice)

• 1 cucumber, chopped

• 2 red peppers, chopped

• Jar of Kalamata olives, no pits

• 1/2 red onion, diced

• 1 1/2 cups cherry tomatoes, sliced in half lengthwise

• Garlic powder

• Feta cheese

• Dried oregano

1. Spoon out hummus into the dish

2. Layer with veggies, olives, and cheese.

3. Top with a sprinkle with garlic powder and oregano - just a dash of each!

4. Serve with pita chips and/or veggies. (For GF serve with veggies and no cheese for vegan).

Thanks to our super chef Kristi for this recipe! We’ve had it at parties….hence the reason we accosted her for this recipe.

Detox Smoothie

A little something to even out the Super Bowl and Valentine’s Day treats.

Ingredients

• 1 cup fresh spinach

• ½ cucumber (peeled if desired)

• 1 stalk celery

• 1 cup pineapple (frozen)

• ¼ cup papaya

• 1 tablespoon ginger root (fresh)

• 1 tablespoon lime juice (fresh squeezed )

Instructions

1. Place spinach, cucumber, and celery into blender. Blend until smooth. The cucumber should provide enough liquid, but if not, add a little water.

2. Add the pineapple, papaya, ginger, and lime juice. Blend again until completely smooth.

3. Serve immediately or refrigerate in jars with tight-fitting lids for up to 2 days.

Thank you to Simple Green Smoothies for this recipe. Make sure you check out the original recipe for other foods to fight bloating and more fabulous smoothie recipes.

Tom Brady's Favorite Protein-Charged Smoothie

In honor of Tom Brady's TB12 nutrition brand & his Brady Brand apparel company ​merging with NoBull​, this week's Tailgate Treat is Tom's favorite smoothie.

Ingredients

• 1/2 tbsp hemp seeds

• 1/2 tbsp chia seeds

• 1/2 tbsp flax seeds, ground

• 1 handful of walnuts

• 1 tbsp almond butter

• 1 scoop TB12 Vanilla Plant Based Protein OR your favorite protein powder

• 1 cup frozen organic blueberries

• 1 banana, medium-sized

• 3/4 cup oat milk
  

Instructions

1. Combine ingredients in a blender and enjoy.

White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Viral Tiktok One Pot Lemon Pasta

Photo: Unsplash

Hello summertime goodness.

Ingredients

• Salted boiling water

• ¼ cup Olive Oil

• 2 tablespoon Salted Butter

• 5 cloves Garlic roughly chopped

• ¼ teaspoon Red Pepper Flakes

• 1 lb Angel Hair Pasta uncooked (use gluten free pasta to make recipe gluten free)

• 3 Lemons zested

• ⅓ cup Lemon Juice

• ½ cup Fresh Basil

Instructions

1. Get a small pot of salted water boiling.

2. Meanwhile, add olive oil to a large pan over medium heat. Then add butter, garlic, and red pepper flakes.

3. Cook for 3 minutes or so or until the garlic is starting to turn golden.

4. Add the uncooked angel hair pasta to the garlic oil pan and add two ladles of boiling salted water.

5. Gently shake the pan so the water can absorb into the noodles. As it dries out, add another 2 ladles of the boiling salted water (or about 1 cup of water) at a time, moving the pasta continuously until the pasta is al dente.

6. Once it’s al dente, turn the heat off and add the lemon zest, the lemon juice and the fresh basil. Toss everything together and season with salt and pepper if needed.

7. Serve immediately.

The original recipe from our new favorite find (thanks to Katie Couric’s Instagram post), Grilled Cheese Social.

Banana Peanut Butter Oat Bars

Photo: Unsplash

Delivering this healthy viral favorite to your kitchen.

Ingredients

• 2 medium ripe bananas

• ½ cup natural peanut butter (creamy or crunchy)

• ½ cup pure maple syrup

• 3 Tbsp. coconut oil, melted

• ½ tsp. vanilla extract optional

• 2 cups old-fashioned rolled oats (use gluten-free oats to make the recipe GF)

• 2 scoops collagen protein (~20g) (sub protein powder of choice)

• ½ cup chocolate chips (sub cacao nibs or dried fruit if making vegan)

• ¼ cup finely chopped walnuts (optional)

• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 350ºF and line an 8x8" baking dish with parchment paper.

2. Place bananas in a mixing bowl and use a fork to mash thoroughly. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.

3. Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.

4. Pour the mixture into the prepared baking dish and transfer to the oven. Bake for 23 to 27 minutes, until set.

   Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.

5. Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop. However, this is totally optional!)

This recipe is by Dishing Out Health and is one of the many amazing meals they have on their site. Make sure to visit their website for tips on storage and freezing the Banana Oat Bars for later.

Cowboy Caviar

Photo: Shutterstock

It's too hot to cook in the summer, and who wants to be stuck in the kitchen? This week's recipe, Cowboy Caviar, is versatile, easy and delicious.

Ingredients

• 2 - 15 oz. cans of black-eyed peas, drained

• 1 - 15 oz. can black beans, drained

• 2 cups corn, fresh, canned or frozen

• 1 cup red onion, minced

• 1 green bell pepper, small diced

• 1 red bell pepper, small diced

• 5 garlic cloves, minced

• 1/4 cup minced cilantro

• 3 scallions, sliced thin

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 2 teaspoons kosher salt

• Juice of 1 lime

Optional additions if you please:

• 1 jalapeno, seeded and minced

• A dash or two of ground cumin or hot sauce

• This recipe is a compilation of a few different recipes. Modify for your preferences. Less garlic? Sure. More spice? Go for it.

• Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It takes about 15 mins to do this whole recipe (dicing and chopping included) with this.

Instructions

1. Combine all of the ingredients together in a large bowl and refrigerate. Let it sit for an hour or up to 24 hours for the flavors to combine before serving.

2. Serve with tortilla chips, on top of burgers or grilled fish or as a side dish.

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