#nutritioussnack

[forkfulofflavor]

Roasted Garlic Butternut Hummus Ingredients: For the Hummus: 1 small butternut squash (about 2 3/4 pounds), cut into 1/2” cubes 1 bulb garlic, cloves peeled 1/4 cup olive oil, divided 2 teaspoons ground cumin, divided 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 teaspoons smoked paprika 1/4 cup freshly squeezed lemon juice 2 tablespoons tahini Sea salt, to taste For the Toppings: 1 cup roasted butternut cubes, reserved from above 2 cups pomegranate arils Drizzle of olive oil 1/2 cup candied pumpkin seeds Directions: Preheat Oven: Preheat the oven to 450ºF (230°C) and line two baking sheets with parchment paper. Roast Butternut and Garlic: Spread the butternut squash cubes evenly across the baking sheets. Add the garlic cloves to one of the pans, then drizzle 1 tablespoon olive oil on each pan. Sprinkle 1/2 teaspoon cumin over each pan, and season with sea salt and pepper. Toss the squash and garlic to coat. Bake Until Golden: Roast the squash for about 35 minutes, stirring twice, until golden brown and tender. Check the garlic after 7-15 minutes, removing it once golden and softened. Blend Hummus: Allow the squash and garlic to cool to room temperature. Reserve 1 cup of the roasted squash for topping, then add the remaining squash and garlic to a food processor. Add the remaining 2 tablespoons of olive oil, 1 teaspoon cumin, smoked paprika, lemon juice, and tahini. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste. Serve and Garnish: Spread the hummus into a wide, shallow serving dish. Top with reserved butternut cubes, pomegranate arils, and candied pumpkin seeds. Drizzle with additional olive oil if desired. Serve: Enjoy with fresh veggies, pita chips, or crackers. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 140 kcal per serving | Servings: 8 servings This Roasted Garlic Butternut Hummus is a cozy twist on classic hummus, blending the sweet, nutty flavor of roasted butternut squash with the warmth of garlic and smoked paprika. Finished with vibrant pomegranate arils and crunchy candied pumpkin seeds, each bite offers a delightful balance of creamy and crisp textures, as well as sweet and savory notes. The smoky undertones from cumin and paprika make this hummus a standout for fall gatherings. Perfect for entertaining or simply as a healthy snack, this hummus is both visually stunning and packed with seasonal flavors. It pairs beautifully with fresh veggies, pita chips, or crackers, making it a versatile addition to any spread. The toppings add a festive touch, making it ideal for holiday parties or as a unique appetizer to impress your guests.

[3cosas]

This smoothie recipe is simple and good for you. It tastes just like a tasty blueberry pie. It has fresh blueberries, oats, Greek yogurt, and a little cinnamon in it, which makes it a healthy and filling breakfast or snack.

Ingredients: 1 cup fresh or frozen blueberries. 1/2 cup rolled oats. 1/2 cup Greek yogurt. 1 ripe banana. 1 tablespoon honey or maple syrup. 1/2 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 cup almond milk or any milk of your choice. Ice cubes optional.

Instructions: Putting everything into a blender. Mix until it's creamy and smooth. If the smoothie is too thick, you can add more milk until it's the right consistency. If you think it needs more sweetness, add more honey or maple syrup. Put it in a glass and serve right away. Add a few fresh blueberries and a sprinkle of cinnamon if you want. Drink your Blueberry Pie Smoothie and feel good!

Prep Time: 5 minutes

Cook Time: 0 minutes

TroyAspieKids

[anglo-nsfw]

These colorful muffins are a delightful and healthy treat for kids, packed with the goodness of beets and blueberries. They are paleo-friendly and gluten-free, making them suitable for various dietary needs.

Ingredients: 2 cups almond flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup cooked and mashed beets. 1/4 cup honey or maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Put almond flour, baking soda, and salt in a large bowl and mix them together. Mix the mashed beets, honey or maple syrup, eggs, and vanilla extract in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Fold the blueberries in slowly. Put batter into muffin tins that have been lined with paper liners. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let muffins cool down before you serve them.

Prep Time: 15 minutes

Cook Time: 20 minutes

charlotte rowenna

[slutcollector]

A delightful blend of quinoa and pumpkin adds a nutritious twist to classic hummus. The creamy texture and rich flavors make it an ideal dip or spread for various occasions.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup pumpkin puree. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Juice of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a food processor, combine cooked quinoa, chickpeas, pumpkin puree, tahini, garlic, olive oil, cumin, smoked paprika, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Transfer the hummus to a serving bowl, drizzle with extra olive oil, and garnish with fresh parsley. Serve with pita chips, vegetable sticks, or as a spread for sandwiches.

Prep Time: 15 minutes

Cook Time: 15 minutes

tomb with a view

[gatta-selvatica]

Enjoy a refreshing and healthy Berry Blast Smoothie packed with antioxidants and vitamins. This smoothie is perfect for a quick breakfast or a post-workout snack. The combination of mixed berries, banana, and Greek yogurt creates a creamy and fruity delight that's both nutritious and delicious.

Ingredients: 1 cup of frozen mixed berries. 1 banana. 1/2 cup of Greek yogurt. 1/2 cup of almond milk. 1 tablespoon of honey. 1/2 teaspoon of vanilla extract. Ice cubes optional.

Instructions: Add the frozen mixed berries, banana, Greek yogurt, almond milk, honey, and vanilla extract to your blender. If you prefer a colder and thicker smoothie, you can add a few ice cubes as well. Blend all the ingredients until smooth and creamy. If needed, stop and scrape down the sides of the blender to ensure everything is well mixed. Pour the delicious Berry Blast Smoothie into a glass, garnish with some fresh berries or a slice of banana if desired, and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Allens United Methodist Church

[simovation]

Because they are healthier, you can enjoy these rich chocolate mini muffins without feeling bad about it. They are a great snack or dessert because they are made with whole wheat flour and coconut sugar to make them sweet.

Ingredients: 1 cup whole wheat flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup unsweetened applesauce. 1/4 cup Greek yogurt. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dark chocolate chips 70% cocoa or higher.

Instructions: Warm up your oven to 350F 175C and put paper liners in a mini muffin tin. Use a whisk to mix the salt, baking soda, cocoa powder, coconut sugar, and whole wheat flour in a bowl. Put the Greek yogurt, almond milk, egg, melted coconut oil, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The dark chocolate chips should be added slowly. Fill up each mini muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Your Healthier Double Chocolate Mini Muffins are a tasty treat that won't make you feel bad.

Prep Time: 15 minutes

Cook Time: 15 minutes

Second Church of Christ

[obsession-of-a-teenager]

These Banana Oat Breakfast Cookies are a healthy and tasty way to start your day. Packed with the goodness of ripe bananas, oats, nuts, and cranberries, they make for a perfect on-the-go breakfast or snack.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup honey. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped nuts walnuts or almonds. 1/4 cup dried cranberries. 1/4 cup dark chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mash the bananas and mix them with the almond butter, honey, cinnamon, and salt in a large bowl until everything is well mixed. When you're done, add the dark chocolate chips, chopped nuts, dried cranberries, and rolled oats to the bowl. Mix the ingredients together until they are all spread out evenly. Drop spoonfuls of the cookie mix onto the baking sheet that has been prepared. Press down a little on each cookie with the back of the spoon. After the oven is hot, bake the cookies for 12 to 15 minutes, or until they turn golden brown. After taking the baking sheet out of the oven, let the cookies cool for a few minutes on the sheet before moving them to a wire rack to cool all the way through. Your tasty and healthy Banana Oat Breakfast Cookies are ready to be eaten once they have cooled down.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mental Health Expert Online

[flavorrcheefhub]

Easy Spinach Cottage Cheese Flagels - Deliciously Healthy