Creamy homemade hummus —a classic Mediterranean dip perfect for sharing.
Ingredients:
15ouncecan chickpeas/garbanzo, rinsed and drained well
juice from 1 lemonabout 1/4 cup
3/4teaspoonkosher or sea salt
1-2clovesgarlicvery finely minced
1/4cupplain yogurt
3tablespoonsextra virgin olive oilplus more for drizzling
1/4teaspoonsmoked paprika
minced fresh parsley
Instructions:
In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute.
While the processor is running, pour in the olive oil. Taste and check for smooth consistency.
If the hummus is too thick, add 1 tablespoon of water.
Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.
Enjoy on pita bread, fresh vegetables like carrots and cucumbers, or as a spread in sandwiches and wraps!
Revitalize your mornings (or any time of day) with this power-packed smoothie! Bursting with antioxidant-rich fruits and veggies, they’re not just delicious but loaded with protein too. Matcha gives that extra boost of energy and a beautiful green hue, minus the coffee bitterness. Plus, the yogurt’s active cultures and the fiber from fruits and veggies are perfect for nurturing a healthy gut.
Ingredients
1 cup plain Greek yogurt
1 (packed) cup baby spinach
1 frozen banana, peeled and cut into chunks
¼ cup milk
1 tsp matcha powder
1 tsp grated fresh ginger
1 tbsp honey, maple syrup, or agave
1 tbsp chia seeds
Instructions
Put all ingredients in a blender and blend until smooth. Adjust sweetness to taste, then pour into a glass and enjoy!
Deliciously soft cookies brimming with wholesome ingredients like oatmeal, carrots, and raisins. A fantastic choice for a nutritious treat or snack that’s sure to be a family favorite!
Ingredients
½ cuppacked brown sugar
½ cupsugar
½ cupvegetable oil
½ cup unsweetenedapplesauce or fruit puree
2 eggs
1 teaspoonvanilla
1 cup all-purposeflour
1 cupwhole-wheat flour
1 teaspoonbaking soda
1 teaspoonbaking powder
¼ teaspoonsalt
1 teaspooncinnamon
½ teaspoonnutmeg
½ teaspoonground ginger
2 cupsold fashioned rolled oats
1 ½ cupsfinely grated carrot (about 3 large carrots)
1 cupraisins (or any type dried fruit)
Directions
Wash hands with soap and water.
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
In a large bowl, stir together the sugars, oil, applesauce, eggs and vanilla. Mix well.
In a separate bowl, stir together the dry ingredients.
Blend the dry ingredients into the wet mixture. Stir in the carrots and raisins.
Drop the dough by a teaspoon onto the baking sheet.
Bake 12 to 15 minutes until golden brown.
Store in an airtight container.
For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
Warm and comforting whole-wheat banana bread that is perfect any time of day. Oats add to the moist texture.
Ingredients
1 cups oats (quick-cooking or old fashioned rolled)
¼ cup nonfat or low-fat milk
2 eggs
⅓ cup vegetable oil
½ cup sugar
1 cup mashed ripe banana
1 ½ cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Directions
Wash hands with soap and water.
Preheat the oven to 350 degrees F. Lightly grease the bottom and sides of an 8- or 9-inch bread pan.
In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt.
Add the wet oat mixture to the dry flour mixture and stir gently to combine. Be careful not to overmix.
Pour the mixture into the bread pan and spread evenly.
Bake a 9-inch loaf for 45 minutes or an 8-inch loaf for 50 minutes or until a wooden pick inserted into the center of the loaf comes out clean. If you have a food thermometer, the center of the loaf will be at least 190 degrees F.
Remove from the oven and let cool in the pan for 10 minutes.
Remove the loaf from the pan and let cool completely on a rack. Slice to serve.
Wrap to store for several days or freeze for up to a month.
Recipe from Foodhero.org
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
Here’s a beginner’s guide to help you create an appealing charcuterie board for your upcoming event.
Plan for the board size according to your group. It’s better to overshoot on size than to run out of room
Place the cheeses in strategic spots. If you pull them out of the refrigerator an hour or so ahead of time the room temperature makes for better flavor. They can be used to prop up any potentially rolling items like berries
Add any small decorative bowls (dips, olives, anything you’d like the flavor to stay contained)
If you are going to add any meat you will want to curve or curl them
Arrange crackers and condiments
Fill in all the gaps with fruit and veggies
Add nuts and/or chocolate.
Add garnish!
Harvest Charcuterie
1 8-ounce wheel of brie
4 ounces Manchego cheese, sliced into ¼ inch triangles
5 ounces cheddar cheese, sliced into ¼ inch pieces
1 cup seedy crackers
8 dried breadsticks (halved if necessary, to fit on board)
2 cups black grapes
3 figs, halved
1 cup berries (blackberries, raspberries, and blueberries)
½ cup olives
¼ cup gherkins
¼ cup dried ginger pieces
1 tablespoon pepitas
1 tablespoon dried cranberries
Garnish with rosemary, basil, or any leafy lettuce
Charcuterie is an art medium and you are the artist.
A rich, creamy recipe that combines delicious fall flavors with satisfying pasta.
Ingredients:
12 jumbo pasta shells (about 6 ounces)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin
½ teaspoon garlic powder or 2 cloves garlic, minced
2 Tablespoons basil
¼ teaspoon sage
½ teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce
Directions:
Wash hands with soap and water.
Preheat oven to 350 degrees F.
Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
Refrigerate leftovers within 2 hours.
Notes:
Freeze unused pumpkin and add to soup, chili or pancake recipes.
