I pride myself in utilizing what gems remain in my fridge the day before grocery shopping or produce delivery.
It’s like my own personal IRON CHEF challenge to create a gourmet (or just edible) dish from the depths of my crisper drawers.
I live for this shit.
Seriously. This is where my creativity flourishes.
“WTF can I do with a bunch of week old beets, endless summer squash from the garden and the 2 tons of lemons Al keeps buying each week because he is on a ‘lemon kick’ “
(I swear it’s like he’s having pregnancy cravings)
So, here I am, currently trying to simultaneously clean the fridge and use up what I’ve got left and it HITS ME.
I have been meaning to make beet hummus for a while now because of a few reasons:
1. How beautiful is hot pink anything?
2. I guess thats just it. I like pink.
I made this recipe with summer squash because it’s a neutral flavor and I have so much of it!
Plus, it makes this dip paleo-friendly, which is also a plus (hello happy belly).
Pair this gorgeous hummus with raw veggies or your favorite grain-free crackers for a fabulous summer dish that will certainly blow the pants off all those half-assed packaged hummus haters.
Follow me on Instagram to watch my recipe video of this dish! @NourishingNomsWithSam
Bean-Free Beet Hummus
Recipe By: Samantha Rispoli
1-2 medium summer squash, roughly chopped
2-3 roasted beets, peeled and chopped
1 Tbsp garlic, minced
1 lemon, juiced
3 Tbsp tahini
1/2 tsp Garlic Sea Salt
1/2 tsp Cumin
1/4 tsp Pepper
Water as needed
- Roast the beets ahead of time. 400 degrees on the oven, pop em in and bake until fork-tender. BOOM.
- Add all ingredients into a food processor and whizz until smooth.
- If hummus is too thick, add a little water to get things moving in there.
- Admire the pure pink beauty of the contents of your processor. Ahhh…
- Season to taste and serve with dippable snacks. HOLLA!
Alright, enjoy this recipe and feel free to comment below with questions, concerns or to tell me how you liked this recipe!
I’ve got something amazing to talk about today.
This stuff is pure MAGIC.
Golden Ratio was created by my friend and mentor, celebrity trainer Bizzie Gold. Bizzie also created BUTI Yoga, a practice I’ve been devoted for 2 years now. After training with Bizzie in L.A. over the last few months, I became hooked on Golden Ratio and felt inspired to experiment in the kitchen with this life-changing product!
Golden Ratio might be my favorite protein powder in the world for a few reasons:
- It tastes amazing. UH-MAY-ZING!
- It’s grain and dairy free
- It contains COLLAGEN, beneficial for joint health, gut health and supports healthy hair, skin and nails!
- Did I mention the TASTE?
- It’s affordable
- It uses no artificial sweeteners<—-HOLLA!
No, I’m not a body builder who lives off protein powder, but I am a chick who enjoys quality products that taste great and deliver epic results. Golden Ratio accomplishes all that and MORE in my opinion, which is why I enjoy using it in different recipes as well as in my daily morning routine.
Today, I’m featuring a perfect summer treat recipe using Golden Ratio Chocolate Bliss Protein Blends. Golden Ratio pumps up the protein in these little bliss balls, keeping you super satisfied and energized without weighing you down.
Chocolate Cherry Bliss Balls
refined sugar-free, dairy free and grain free treats
1 cup dates, soaked for 1 hour
1/2 cup almonds
1/2 cup coconut flakes
2 tablespoons cacao powder (cocoa works)
1 scoop Golden Ratio Chocolate Bliss Protein Blends (optional)
1-1 1/2 cups pitted cherries
additional cacao powder, coconut flakes or cacao nibs for rolling
1. Place almonds in a food processor and pulse on high until coarsely chopped.
2. Remove dates from water and add to the food processor. Grind dates and almonds together on high until combined.
3. Add coconut, cacao and Golden Ratio Chocolate Bliss if using and continue mixing on high, scraping down sides of the processor as you go.
4. Begin to mold tablespoon sized amounts of chocolate “dough” around cherries, rolling with your hands to fulling surround each cherry.
5. Roll each bliss ball into your choice of toppings and set in the refrigerator until ready to enjoy!
To learn more about Golden Ratio and see all the other AWESOME products they offer,
Enjoy these super easy bliss balls and don’t forget to tag me, @NourishingNomsWithSam on Instagram with your #NourishingNoms!
Hmmm. Sounds cool, huh?
IT IS and I’ll tell you why:
Eating intuitively CHANGED MY LIFE.
It helped me rebuild my broken relationship with food and my body.
What is it, exactly?
Intuitive Eating is a nutrition philosophy based on the premise that becoming more attuned to the body’s natural hunger signals as a more effective way to attain a healthy weight, rather than keeping track of the amounts of energy and fats in foods.
Duh, right? Like, it seems so obvious.
It actually took me a little while to “hear” my body talk to me, though.
It started with the decision to cut out processed foods, grains, dairy and sugar. I was simultaneously treating leaky gut syndrome, trying to lose weight, and feel more energized.
I accomplished all of of those goals in 8 months and was feeling better than ever! When the seasons changed, however, I noticed my body craving some foods I had “cut out” of my new healthy eating approach.
I remember my brain signal a sting of worry about eating my favorite foods in the world, pumpkin, sweet potatoes and squash.
“But SAM, the CARBS! You will surely gain all the weight back when you eat CARBS again!”
Thats when stuff REALLY clicked.
Why on EARTH would I deprive myself my favorite foods? I mean…
A. They were vegetables.
B. They were in season a.k.a. SUPER FRESH
C. I never felt full when I deprived myself of what my body craved.
It wasn’t long before I was checking in with my body ALL THE TIME to answer the age old question,
“What am I hungry for?”
I started noticing the way my body responded to foods. I took my time with meals, I slowed down and enjoyed myself. I stopped labeling foods by “low carb”, good or bad foods and started recognizing foods by the good vibes they gave me. I call these guys “high vibrational foods.” They are living foods that raise your energy levels and make you feel AMAZING.
And you know what? I’ve maintained my weight and energy levels the whole time. I’ve transformed my relationship with food and am free from the stress and worry over “eating healthy.” I’m filling up on good food vibes and having a good chat with my body every time I do.
I have also made it a part of my Wellness Coaching practice to teach others to explore Intuitive Eating techniques and learn how they can build a better relationship with food.
If you are interested in taking a new approach to a healthy lifestyle, contact me at Sam@NourishingNomswithSam.com and lets chat!
Sunflower Seed Cheese
Recipe by Samantha Rispoli
1 cup soaked raw sunflower seeds (soak in water 2 hours)
2 tbsp hemp seeds
1/4 cup water
1 1/2 tbsp nutritional yeast
1 1/2 tbsp lemon juice
2 tsp garlic powder
1 tsp truffle sea salt
1. Drain water from soaked sunflower seeds and place seeds in a food processor.
2. Puree seeds with remaining ingredients until creamy.
3. Adjust seasonings to your taste.
This cheese is a flavorful dairy free vegetable dip, salad topping or substituted for cheese on your favorite pizza! Get creative and add some fresh herbs and spices to make it your own! I love stuffing this cheese in avocados and eating it with my greens!
Enjoy your food, my friends!
Video Posted on Updated on
Christmas snuck up on me this year and I haven’t made a single Christmas cookie.
Actually, I haven’t felt like baking cookies this year but I’ve got an abundance of avocados ripening on my counter so I thought I’d share my favorite healthy truffle recipe with you!
You can tailor this recipe to your needs. I chose to use Lily’s brand dark chocolate chips, which are sweetened with stevia, for this recipe. I also love to use unsweetened chocolate and sweeten with whatever tickles my fancy that day.
The flavor possibilities with this recipe are endless! I made chocolate orange and peppermint truffles, but you can make mexican chocolate, raspberry, coconut, etc.
Annnnnd for an added bonus, I’ve included the link to the video I made of me MAKING THESE TRUFFLES. Enjoy!
Chocolate Avocado Truffles
By Samantha Rispoli
3/4 cup dark chocolate chips (or 6 oz unsweetened chocolate)
1 ripe organic avocado
1/4 tsp pink himalayan salt
2 Tbsp fresh orange juice
1 Tbsp orange zest
(1 tsp liquid stevia, 1/4 cup coconut sugar, or what ever sweetener you choose to use if working with unsweetened chocolate)
cocoa or cacao powder, shredded coconut, cacao nibs, chopped goji berries, chopped nuts for coating the truffles
Replace orange juice and zest with:
Mint Chocolate- 2 tsp peppermint extract
Cinnamon- 1 tsp vanilla extract, 1 tsp cinnamon
Raspberry Chocolate- roll batter around a frozen raspberry
Mexican Chocolate- 1 tsp cinnamon 1 tsp chili powder
Begin by melting chocolate in a double boiler. If using unsweetened chocolate, add sweetener in at this time.
Mash avocado with a mixer until smooth. Pour melted chocolate in and mix until there is no more green and “batter” is smooth.
Add your flavors and salt!
Transfer batter mixture to a bowl and place it in the refrigerator for 20-30 minutes until firm.
When batter is firm, take spoonfuls and roll into smooth balls. Roll truffle balls into preferred coatings and return to the fridge until you are ready to blow your friends and family away with these decadent truffles!
I hope you have a fabulous holiday!