Spread the holiday cheer!

You know how it goes – there are many holiday parties on your calendar. You need to come up with some dish to pass ideas. You want to be able to eat something healthy, but not be “that” person with the store purchased veggie tray.

You want something thought out, something with some heart and soul in it. You want something cute, but something that will WOW others around you.

Great news! Greek Yogurt is the new cauliflower – it can become anything! Greek Yogurt can become a taco dip, a cookie dough, a pumpkin pie filling, a cheese cake, and in this case – a ranch flavored appetizer. Score! The recipe is at the bottom!

Essentially you can do this with any veggies you want. But I found it easiest to use yellow squash, zucchini and cucumbers and cherry tomatoes for the top. One of each veggie made about two dozen bites. As far as your Greek Yogurt ranch dip, you’ll need Fage 0% Plain Greek Yogurt – this is the only Greek Yogurt without added sugars and the only one that has higher protein than carbs. For your ranch flavoring, you’ll need garlic, onion, dill, Italian seasoning.

You can see from the photos that you basically need to slice your veggies, top with your Greek Yogurt Dip mix and then top with a half a cherry tomato. Presented on a beautiful platter, it brighens up a holiday party, bring a healthy option to those trying to maintain balance in their nutrition, and becomes a great conversation starter at a party.

Greek Yogurt Ranch Dip:
1 cup plain Greek Yogurt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill
1/2 tsp Italian seasoning
Optional: Chives, salt, Worcestershire Sauce

WinteryWonderland Soup! Tofu Misu Soup!

Not only is it winter time, but it’s snowy here in Colorado! I have been craving some easy, quick hot soups that don’t come from a can or packet. Plus, I have been working on getting at lease one vegan mean in per day as I try to consume 50/50 animal and vegan proteins each day for digestive reasons.

After traveling to Asia last month, I have been obsessed with the idea of trying different ways of misu and different ways of tofu. I had all the ingredients on hand for this recipe and it just happened to turn out perfectly.

To begin, have two pans ready: a stir fry type pan and a stock pot. In each pan, heat about 1 tsp of coconut oil. In the stir fry pan, leave it on low heat and add your cubed tofu. Cover it and let it is sit. In your stock pot, allow the coconut oil to heat before adding your diced garlic. Let the garlic sizzle just enough to create a garlic aroma in your kitchen. Now, add your onion. Let those three ingredients heat together bringing their magic together. These three ingredients alone are very dense in vitamins and minerals that help boost our immune system. while these three ingredients are cooking together, occasionally check and stir your tofu. It doesn’t have to cook, as it will cook later in the soup.

After these three ingredients have heated, caramelized a little bit and smell amazing, turn your heat to very low heat. Add your vegetable broth. Cover pot and let sit for about 5 minutes while the broth absorbs the flavors and it simmers. After five minutes, add your spinach. Again, let sit another five minutes allowing the spinach to wilt and absorb the broth and flavors. After those five minutes go by, transfer your tofu from the stir fry pan to the stock pot pan. Now you have coconut oil, garlic, onion, veggie broth, spinach, and tofu in the stock pot. This is when you add your water and misu paste. These are your last additions.

Now, cover the pot and let sit on simmer for at least another 15 minutes for everything to heat together and absorb all the flavors. When ready, serve 1-2 cups per bowl and enjoy.

Tofu Misu Soup:

2tsp coconut oil
2 garlic cloves – diced
1 large onion – diced
1 full bag of baby spinach
32 ounces vegetable broth
32 ounces water
1 package of firm tofu – cut/cube it in sizes you like
2 tsp misu paste – white or red misu paste is fine

What’s in the bowl?

Last week I put this photo up on facebook with the very generic question, “What’s in the bowl?” I got over 45 guesses! Guesses ranged from a hot spicy mustard dip, to banana cashew mousse, to greek yogurt with flavors mixed in and more.

Yes, a lot of people did guess various flavors of hummus, but I don’t think anyone guessed that it was hummus made from vegetables and completely lacked chickpeas! Now, the reason I feel this is so exciting is because in the world of macros, chickpeas alone are actually a carb, and in hummus form with tahini, they’re a healthy fat. While carbohydrates and fats are really healthy, sometimes, I just want to eat a larger amount of hummus with less calories! And, anytime we can add vegetables into our day is a healthy day!

Bam – this is it! This is a way to prepare a homemade recipe of hummus, made from vegetables, packed with flavor that you can eat in a larger amount without all the guilt. The secret ingredient: butternut squash.

I cut the butternut squash in quarters, baked it for 45 minutes. I pulled it out of the oven, removed the skins, cubed it, measured it out, and put it in my food processor. I then added the olive oil and pulsed the processor. Once fairly smooth, I added the tahini, followed by the lemon juice, followed by the paprika.

This was a HUGE hit my house. Josh and I ate this hummus with vegetables, with tortilla chips, and even in our salads. Clearly we went through the first batch in a day and I had to make a second batch. It was that good!

Lastly, the best thing about this recipe of hummus is that you can make it any flavor you want. Once you create the base hummus, you can in so many different flavors to enjoy: roasted red peppers, chipolte, cilantro, garlic, pumpkin, or anything! I’d love to see what flavors YOU try!

If you try this recipe, share it on social media, tag me, or hashtag #heatherrosewellness

Recipe:
2 Cups Baked/Cubed Butternut Squash
1/4 Cup Olive Oil
2tbsp Tahini
2tbsp Lemon Juice
1tsp paprika

Add all to the food processor or blend. Blend well, and enjoy.