Tuesday, April 27, 2010

Chicken Broccoli Spinach Pesto

Okay so I obviously stole this image. This meal was so good I completely forgot to take a picture! Basically I used the pesto sauce recipe and threw some boneless, skinless chicken in a skillet. When the chicken was fully cooked, I threw in some baby spinach and blended some frozen broccoli (not more than Variable 4) into a chopped heap of veggies.

Sunday, April 25, 2010

Roasted Red Pepper Hummus

When I went to summer camp and they served hummus, I had no idea what it was. I definitely had no idea it was made of chickpeas! But ever since then I've always wanted to make my own hummus. I had some red pepper left over in the freezer from Chicken Tortilla Soup a while ago and thought I'd give it a shot.

1 can chickpeas (garbanzo beans), drained and rinsed
1/4 red pepper
1/4 cup olive oil
2 Tablespoons lemon juice
1 tsp minced garlic
1 dash salt

I threw the red pepper slice on the George Foreman which I don't know was really necessary but seemed to mellow out the flavor. Toss all ingredients into the Vitamix and start on Variable speed, working your way up to High. Blend for a minute or two, so that the mixture is one uniform color. I had to add a few more drops of olive oil to keep it moving. Serve with pita, snap peas, carrots, etc.

Taste score: 8/10
Likes: I will definitely make this again! The red paper was not too overbearing and the texture was creamy and smooth. Usually hummus is made with tahini but I couldn't find that in the grocery store and this recipe came out great without it.

Dislikes: It's annoying to grill one little slice of red pepper. I'll probably just try garlic next time. Also, unless the hummus is in a sealed container, it starts to harden.

Nutrition score: 9/10

Chickpeas get glowing reviews. They're high fiber, folate and manganese-laden little gems. They help prevent heart disease, lower cholestrol, and stabilize blood sugar.

Friday, April 2, 2010

Sweet Potato Biscuits

1 cup Bisquick
1/4 cup brown sugar
1 peeled sweet potato 
1 tsp vanilla

Cook sweet potato in the microwave for 5 minutes on high with about 1/4 cup water. Dump ingredients (including the water) in the Vitamix. Select Variable 1 and increase speed to 5, pushing ingredients down with the tamper. Bake for 10 minutes at 350. Sprinkle with cinnamon.

Taste score: 9/10
Likes: Yumm these are better than cheesy biscuits and better for you too. They were moist enough so I didn't even have to spread them with butter. I'm guessing they're probably best right after they come out of the oven. I will definitely make this a regular breakfast recipe.

Dislikes: I probably wouldn't make this in a Vitamix again, since the batter gets stuck around the blades. And I might try to blend in the skin because it has so much fiber. Trying out a wheat flour version instead of Bisquick would add more fiber as well.

Nutrition score: 7/10
Sweet potato has lots of vitamin A and C. Bisquick isn't the most nutritional batter mix, but it's super easy!