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.

Everything but the Kitchen Sink Soup

What do you do when spring break is coming up and you have to get rid of everything in your fridge? Throw it in the Vitamix and have leftover soup! I linked the ingredients in this recipe to other meals I've made in the Vitamix, which explains why I have, for example, only a fourth of a red pepper in my fridge.

8 baby carrots
6 florets of steamed cauliflower 
1/4 red pepper
1 small stalk celery
2 cups chicken broth
1/3 onion
2 garlic cloves
2 tablespoons taco seasoning
1/2 can kidney beans
fiber one crackers (optional)

Dump all ingredients except the beans into the Vitamix. Select Variable 1 and increase speed to 10, then on High. Blend for a few minutes until you see steam coming from the vented lid. Next, select Variable 2 and add the beans. Blend for a few seconds and serve with crackers.

Taste score: 8/10

Likes: I think the secret to this soup's perfectly smooth and slightly creamy texture is the steamed cauliflower. The secret to the flavor is HOT taco seasoning, which kicked up the heat just enough for this otherwise boring soup recipe. I was pleasantly surprised at how full I felt halfway through the meal. Since I couldn't finish it all,  I microwaved some brown rice in the rest of the broth which I will eat tomorrow with a spinach wrap and some cheese. Instant burrito!

Dislikes: I might add corn, steamed carrots, and more beans next time to bulk up the texture. If I had any more vegetables around, I could definitely sneak in some cabbage or more celery.

Nutrition score: 9/10
Is there anything bad for you in this recipe? Well I guess the seasoning and the bouillon have high levels of sodium (we're talking like 20% daily recommended value EACH). So a point off there, only because I don't have much sodium in my diet anyway, and frankly I'll take some salt if it means vegetables taste better!

Turkey Chili

Salsa:

1 Roma tomato

1 peeled onion

1/3 red pepper

1 packet taco seasoning

Meat:

1/2 pound lean ground turkey

1 tsp olive oil

1 can black or kidney beans

Cook turkey on the stove with olive oil. Meanwhile, add all salsa ingredients to the Vitamix. Select Variable 1 and increase speed to 4. Blend for 20 seconds, pushing down ingredients with the tamper. Drain meat, then add beans and salsa. I also added an extra dash of cumin and chili pepper.

Taste score: 9/10

Likes: I have to admit this is the first time I've ever had ground turkey. Far from someone with a refined palate, I didn't notice any difference between this chili and any other beef chili I've had. I ate this in a whole wheat spinach wrap with baby spinach and a sprinkle of cheese. Popped it in the microwave and it was way better than Taco Bell!

Dislikes: It has a lot of spices but it isn't necessarily hot and spicy. I should have bought those jalapenos...

Nutrition score: 9/10
Between the meat and the beans, this dish is packed with protein! Lean turkey has less saturated fat than ground beef, so that's a plus. It does have quite a bit of cholesterol, but everything in moderation right?

Black Bean Baked Potatoes

2 Russet potatoes

1 onion
2 garlic cloves
1 tomato
1 tsp cumin
1 tsp chili powder
1 can black beans
 (an optional sprinkle of cheese for topping)

Scrub the potatoes and cook them in the microwave on high for about 8 minutes (or until you feel them steaming). While they're cooking, place all other ingredients in the Vitamix. Start on Variable 1 and increase speed to 8. Blend for 10 seconds, pushing down the ingredients with the tamper. Cut the potatoes in half and scoop out a golf ball sized portion from the center of each half. Drop in the Vitamix. Drain the can of black beans and rinse well. Drop in the Vitamix. Blend for 10 seconds on Variable 4.

Fill the potato boats with the mixture and top with a sprinkle of cheese. Serve warm.

Taste score: 5/10

Likes:  I love baked potatoes, but usually restaurant quality loaded baked potatoes are made with greasy, fatty fillings. This baby was more flavorful than a plain potato with butter, and the beans added some much needed texture. I was on a baking spree, so I stuck my half in the oven for a few minutes and the skin turned nice and crispy. I'm going to wrap the rest and have them for my brown bagged lunch this week!

Dislikes: The texture really threw me off. Mashed potato with black beans is a combination I wasn't used to "at first bite." I think maybe next time I'll just scoop out the potato and eat it instead of adding it to the mixture!

Nutritional score: 9/10 

There's nothing bad for you in this recipe. The beans and potato are great sources of fiber, and cumin is a good digestive aid. Although potatoes have a bad rep because they are very starchy, they also contain 20% daily value of Vitamin B6, which is responsible for breaking down everything we eat.

Chicken Tortilla Soup

3 cups water
1 cube chicken bouillon
5 baby tomatoes
1 stalk celery
1/2 onion
2 garlic cloves
1/2 red pepper
2 tsp taco seasoning
1 cup cooked chicken
1 can of corn
1 can of black beans
Optional: cheese and tortilla chips

• Cook boneless, skinless chicken in a pan on the stove. While it's cooking, prepare the ingredients.
• Open the cans of corn and beans and drain thoroughly. Peel the garlic cloves and slice the onion, red pepper, and celery in half. Add all ingredients except the chicken, corn, and beans in the Vitamix. Start on Variable 1 and increase speed to High. Blend for about 4 minutes or until steam rises from the vented lid.
• Set to Variable 2 and drop in cooked chicken, beans, and corn. Sprinkle with cheese or tortilla chips. Makes 6 cups.

Taste score: 10/10

Likes: This is the famous Vitamix recipe, but I altered it because I always found it too watery and not spicy enough. With the addition of black beans and more chicken, corn, and taco seasoning, this soup tastes just like a taco. Even my younger sister, who hates soup and veggies, loved it!

Dislikes: There are a lot more ingredients in this recipe than most Vitamix soups, and preparing the chicken takes a while unless you have cooked chicken on hand.

Nutritional score: 9/10 

How could you go wrong? This soup is incredibly filling, but it's not filled with preservatives and salt like the canned version! You get protein from the beans and chicken, lots of random veggies, and it tastes amazing! Just don't overload on the tortilla chips or cheese topping.