Red Roasted Beet Hummus

One of my favorite recipes that I make on repeat, especially for my friends, family, and a great party pleaser!

Ingredients:

1 small roasted beet ( instructions below)

• 1 15-oz. can cooked chickpeas (mostly drained )

• 1 large Zested lemon

• 1/2 large lemon (juiced)

• 1 lg pinch salt and black pepper

• 2 large cloves garlic minced or microplaned

• 1 Tbsp of creamy tahini

• 1/4 cup extra virgin olive oil

To prepare roasted beet:

Preheat oven to 375 degrees F

Trim off the stem and most of the root from the beet and scrub it underwater.

Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, (place the small package on a small sheet pan to catch any drippings) and roast for one hour. It should be tender and soft enough for a knife to go through.

Open carefully the foil package in the sink . Take the beet and run cold water over it as you peel off the skin with your hands. It will be hot so be careful, but I find peeling the skin off while the beets are warm is the easiest.

Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Instructions:

Once your beet has cooled and is peeled, quarter it and place it in your food processor and blend / pulse until only small bits remain (scrap down sides during this process)

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil slowly from above as the hummus is mixing. Scraping down sides as needed.

Taste and adjust, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

I like it a bit on the thicker side!

Will keep in the fridge for up to 5-7 days! ………….enjoy xoxoxo

Wholesome Carrot and Banana Bread

This bread recipe is maybe one of my all time favorites. It’sa recipe that covers all the bases, especially if you are looking for some recovery food to add in after a long workout, a long day, or even a slice at tea time. Delicious!

Ingredients

• 2 cups ground oats

• 1 cups Whole oats

• 1 tsp baking soda

• 1 tsp cinnamon

• 3/4 tsp. salt

• 3/4 tsp baking powder

• 3 mashed overripe bananas

• 3 good sized carrots, finely shredded. *I puree my carrots in the Vitamix with the maple syrup!

• 1 tbs. coconut oil/olive oil

• 1/3-1/2 cup honey, agave, or maple syrup (depending on desired sweetness)

• 2 tsp vanilla

• Optional add ins/toppings: Dried cranberries, chopped walnuts, another sliced banana to top

Method

1. Preheat oven to 350degrees

2. Mix dry ingredients, mix wet in a separate bowl, combine altogether

3. Grease bread pan with oil

4. Pour batter into pan and top with oats, sliced banana, walnuts, as you wish

5. Bake for 40 minutes then turn off oven and let bread sit in the hot oven for other 10 minutes!

6. Let COOL, slice and enjoy!

Recipe by: Endurance runner Kelly Wolf

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro