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!
Do you tend to meet other peoples needs before your own?
Do you pick on yourself, the way you act or the way you look?
Do you often feel guilty or shameful for the food choices you make?
Do you hold your tongue in situations often so as to not “make waves?”
Is it difficult for you to tell people NO?
Do you feel selfish accepting help from others or taking time for your needs?
Are you feeling mentally and physically drained day to day?
If you answered yes to most of these you could have a negative association with self-love.
WHAT is self love?
It’s the deliberate practice of taking responsibility for your needs and desires by creating your life in a way that honors them.
TAKING RESPONSIBILITY for your NEEDS and DESIRES. <—-Who else is gonna take responsibility for your needs and desires? HINT: It’s not your boyfriend, your mom or your BFF.
I was led to believe it was narcissistic for wanting to put my needs first, that the ultimate act of love was to give all you had to others.
It totally feels good to share the wealth! When you are able to lift someone else’s spirits in any way, it makes your heart explode with love and gratitude…
…but if we continually give love to everyone else without REPLENISHING our own stock, we eventually drain our resources!
The truth is that when we love ourselves first, we acknowledge our own POWER. Self-love translates to HOW YOU VALUE YOURSELF. If you don’t value yourself, you allow others to take advantage of your time and energy, thereby rendering you a less vibrant, less productive person.
Accept your body and mind as it stands NOW, not in the future when you lose 10 lbs or meet the person of your dreams. It is so very difficult to build strong connections with others when you don’t have a sturdy foundation of self love to begin with.
When you have refueled your self love tank, your capacity to positively influence others expands.
So ask yourself…
If I truly loved myself, what would I do?
I want to hear from you!
Leave a comment below and tell me what you would do if you truly loved yourself TODAY!
“Say it with me… SUNLIGHT!”
Things I love.
1. The movie BRING IT ON (absolute CLASSIC)
2. The SUN (It’s BACK, BABY!)
3. Green foods (We are all little Irish, right?)
4. Melting snow
5. Watching my dog frolic (fall) through said melting snow.
I’ve been feeling great since the sun has been shining, which is in turn pulling me out of my cave of blankets and pillows on the couch.
Whilst soaking rays a few days ago, I decided to start a challenge on Instagram to inspire people to start incorporating some fresh green goodness into their daily meals.
FACT: Adding new foods INTO your diet is much easier than REMOVING entire food groups in order to be healthy.
FACT: It’s March and everyone is already dying foods green to be festive, so this challenge will help you fit right in…only your food will be naturally green.
FACT: It’s that time of year when the sun is starting to shine and you are motivated to stick to your healthy living goals!
This challenge involves one small change every day by ADDING more food to your meals. By the end of the month, you’ll experience:
—–> More Energy
—–> Less Cravings
—–> Better Looking Skin
—–> Anti Inflammatory Benefits
—–> Excitement To Try New Green Foods
Along with the increased nutrients you gain from eating healthy produce!
It’s a WIN:WIN if you ask me.
COOL. Here’s what you do!
1. Share this post on Facebook! Inspire someone you know to take one small step for their health!
2. Follow ME on Instagram @NourishingnomswithSam
3. Post photos of your green dish DAILY. Tag me and #EatYourGreens
4. Get creative with your food! Have fun!
WHOA……need some ideas for green foods? I got you, baby!
basil, cilantro, rosemary, thyme
……is that enough inspo? ALRIGHT now go get your greens on! Don’t forget to tag me!
I can’t wait to see what you come up with!
Are All Organics Created Equal?
My younger brother is a professional motorcycle rider. He has traveled for the past 15 years, temporarily staying with families of the racing community while pursuing his passion.
I was about 17 when he came home after spending a month in Texas with a generous family who housed him while he trained. This family apparently subsisted entirely on organic products.
He came home with a burning desire to eat “all organic”. We HAD to eat organic to be healthy. He preached it’s benefits up and down and how much better he felt eating “all organic”.
Us + Organic food = healthy. Right?
I remember my family pressing him for clarification on WHAT he ate specifically that was so healthy.
ORGANIC …raisin bran
You can imagine the hilarity that ensued after my mother bought box after box of organic Raisin Bran for this child. It was all my brother ate when we were around. We teased him then and continue to give him servings of all-organic grief today about his short-lived organic Raisin Bran kick.
This story perfectly paints the struggle of the everyday American trying to be healthy.
The way I see it,
You might be one of two people:
Organi-curious– You want to eat healthy. You know eating organic food is good for you but you can’t figure out if those organic ice cream cones are worth the $9.99 or if they are truly going to give you god-like abs.
Organi-phobe– You think organic food is too expensive and you have decided against “wasting” your money on a label. An apple is an apple is an apple, right?
I am confronted with this confusion often as a Health Coach. Here is my take on these two confused individuals.
Let’s set the stage:
The Organi-curious individual says to me, “You eat all organic, right?”
Ah. Yes. Well, Sometimes. Short answer, YES.
The world of organic food isn’t black and white, yes or no. There is a big confusing, fuzzy gray area that people find themselves lost in when walking through the grocery store. It raises the question,
“Do I have to buy everything organic?”
Organic means better for you but that doesn’t necessarily mean good for you in and of itself. Remember: cocaine and heroin are technically organic.
Wow extreme example. Disclaimer: I do not endorse the use of cocaine and/or heroin, no matter HOW organic they are.
The organi-phobe might say, “I just can’t eat like that. It’s too expensive!”
This is a good one. I hear this excuse from friends, family members and clients alike.
YES, it is an excuse.
Hear me out.
You have to buy food anyway, right? I mean, you gotta eat.
You have a choice between chemically laden products that could potentially increase your risk of health complications, or a product that is free of pesticides, herbicides and other man made chemicals*.
*I should mention that I am referring to PRODUCE here. Fruits and vegetables that don’t come in a package or box.
If you want to choose organic cereal, cake, candy and soda for your family, you will certainly pay out the ass for those products. Yes, the ingredients used to make these products are “cleaner”, but organic sugar is still sugar. Lets be real, people. *
Sometimes, the cleaner, organic option IS MORE expensive than it’s pesticide filled counterpart.
So how do you make the most educated choice that is also easy on your wallet?
Ah, I’m glad you asked.
My (not so) secret shopping weapon:
This is the list of produce ranked by pesticide residue data. The dirty dozen (plus) is the list of produce you should always buy organic. The clean fifteen is the list of produce that tested the least amount of pesticide residue, therefore you do NOT have to buy them organic.
Here is what I recommend:
- Become familiar with the list! Recognize the products your family consumes the most and purchase accordingly.
- Choose produce from both lists each week to stretch your dollar
- Focus your attention on organic produce and meats vs. organic processed packaged foods and SAVE
- Befriend your local farmer! Buying seasonal and local produce can make ALL the difference in taste and quality. Plus, you are able to ask the farmer himself about the growing process on his farm.
Now! I want to hear from YOU!
Do you use the Dirty Dozen and Clean Fifteen List when you shop?
Did this post provide some clarity for you regarding organic shopping?
Leave me a comment below and tell me all about it! I’d love to hear from you!
If you are still confused and need some more help reading labels, decoding health claims and navigating the grocery store, shoot me a message over at Sam@nourishingnomswithsam.com with your Name, Email and tell me whats on your mind!
I get it.
You don’t want Valentine’s Day to end.
You want to keep the sweet chocolate embrace going beyond the 14th of February…
…or you just want to keep the loving going.
Either way, a healthy, decadent dessert is an excellent way to kill these two birds with one stone.
You get your chocolate fix while your loved one gets a nourishing, love-filled pudding because chocolate. That’s the reason. It speaks for itself.
My friends, I give you… THE EASIEST DESSERT IN THE WORLD
Plus A VIDEO to show you how freakin’ EASY this dessert is.
5 Minute Chocolate Raspberry Pudding
Recipe by Samantha Rispoli
2 ripe avocados
1-1.5 cup frozen raspberries
1-2 Tbsp maple syrup (or liquid sweetener of your choice)
1/4 cup cocoa powder (I used raw cacao powder)
Super Fancy Garnish:
shaved dark chocolate
1. Blend all ingredients in a food processor until smooth.
2. Spoon into super sexy glasses or bowls and garnish with Super Fancy Garnishes.
3. Enjoy the chocolate goodness with someone you love and get the good feeling juices flowing!
4. Eat it. See? Told you it was easy, the fourth step is eat the damn thing. Wait, are you still reading this?
How are you keeping the love going beyond Valentines Day?
The after christmas blah.
More like blah-humbug, amiriteguys?
Maybe you over indulged on treats and liquor this past week.
Maybe you haven’t had a solid, restful 8 hours of sleep since Thanksgiving.
Maybe the stress of the season finally made you crack and you are now left strung out, rocking back and forth amongst a pile shredded gift wrap maniacally humming Christmas carol tunes. Your energy is as empty as the boxes beside you but your stocking was full of 100 dollars worth of Starbucks giftcards, so that helps?
Hitting close to home?
Many people suffer the effects of the post Christmas blah.
When I start to feel “meh” like this, it is a pretty good indication that I need more vegetable goodness in my life to put that pep back in my step.
And thus, the Golden Ticket Soup.
Picture it. Organic golden beets, butternut squash, and carrots blended with turmeric, ginger and cinnamon in a velvety smooth soup.
Now, lets talk about inflammation.
This shit is the root of all disease.
Every illness, ache or pain you have ever experienced in your life began as inflammation.
What causes inflammation?
Sugar, alcohol, trans fats, aspartame, omega 6 fatty acids, refined carbs, gluten and casein, to list some dietary sources.
Perhaps your Christmas delicacies contained one or all of these scrumptious sucker punches.
This soup can aid that which the holiday season hath wrought upon your system.
This soup contains spices known for their ability to reduce inflammation in the body, which means you can combat the inflammatory response in a seriously delicious way.
These spices are a powerhouse trio of anti-inflammatory goodness.
Turmeric is a yellow spice used often in Indian cooking that can has been used in the treatment of arthritis.
Ginger, often used in Asian cooking, also packs an anti inflammatory punch in the face along with it’s anti-nausea and anti-viral properties.
Cinnamon can help reduce swelling along with controlling blood sugar, increasing your alertness and boosting your immunity!
Sounds like heaven, right?
I’ve got a Golden Ticket Soup
Recipe by Samantha Rispoli
1 butternut squash, pieced with a fork
3 TBS olive oil
1 onion, roughly chopped
½ lb carrots chopped
3 golden beets,peeled and chopped
3 garlic cloves, minced
5-6 cups organic chicken broth
½ TBSP ground cumin
½ TBS turmeric
½ TBS ginger
1 tsp red pepper flakes
¼ tsp cinnamon
½ tsp salt
½ tsp ground pepper to
Begin by preheating oven to 400 degrees. Pop the whole butternut squash in and roast for 15-20 minutes. Yeah. The WHOLE squash.
Chop onion and saute in a pot with 3 tbsp oil. Add minced garlic and heat for 5 minutes. Toss in chopped carrots, beets and broth and bring soup to a boil. Reduce soup to a simmer and cover.
Remove squash from the oven and cut in half. When squash is cooled enough to touch with your bare hands, peel the skin. Cube the flesh and add to the soup. Continue to simmer 20 minutes.
Remove cover and add seasonings to the soup. Give it a stir and remove the pot from heat. When the soup is cooled enough to transfer, blend in batches until smooth. You could also use an immersion blender for this step.
Spoon into bowls and serve warm, garnish with a dollop of coconut milk for maximum lip smacking.
When I named this breakfast feast two years ago, I thought I was the most clever son of a gun on the PLANET.
I don’t know about you, but I go through food obsessions for periods of time. I made this scramble one day and could NOT live without it for a week straight. I ate it almost every morning.
I am notorious for going ham when I find a delicious marriage between ingredients in my mouth. It results in my fiancé commenting
“You know, if you keep eating xxx, you’re going to turn into a xxx”.
And so, here we are. I’m about to share with you a mind numbingly easy recipe that is both satisfying and scrumptious. I fell in love with this dish not only for flavor, but for some kick ass benny’s that come with the delectably healthy ingredients.
yeah, man. EGGS. Get that good shit. CAGE free ORGANIC pasture raised EGGS. YEAH they are worth the money. These babies are a solid source of protein in the morning, coming in HOT with 6 grams EACH to help regulate that blood sugar level. Regulating blood sugar keeps you from crying over a box of doughnuts in the office at 10 a.m.
Eggs also bring my homeboy CHOLINE to the table. This stuff is KEY to brain development and nervous system function. Want to be the smartest person alive? Then get these eggy noms in your face ASAP.
Wanna have glowing skin? Want to prevent cancer? Want your triglyceride levels to punch your doctor in the face at your next appointment?
Do I need to even elaborate on how nourishing this nom is? If you never want to feel your stomach try to eat itself out of starvation again, then eat more AVOCADOS. The fat content of this green goddess is at an outstanding 15 grams. These are the kinds of fats that NOURISH your brain and tell your hunger pains to SHUT UP.
Potassium. EVER HEARD OF IT? This buttery fiber fat bomb is packing some serious potassium.I am certain you are currently not getting enough of this vital nutrient that can prevent you from DYING OF A HEART ATTACK.
And this is just a taste of the massive nutritional benefits you gain from consuming these nourishing love nuggets. Shall we continue on to the recipe?
Green Eggs with Sam Scram
By Samantha Rispoli
(NO I don’t have a picture of this glorious dish because scrambled eggs don’t photograph well.)
1 Tablespoon oil of choice, grass fed butter or ghee to grease the skillet
1 lusciously ripe avocado.
1/2 teaspoon pink himalayan salt
1/4 tsp ground black peppercorns
Optional but DELICIOUS: No sugar added SALSA (homemade is best but if you are going to buy a jar at the store, do yourself a favor and make sure the ingredients don’t include junky additives)
1. Heat oil in a skillet on medium low heat. Slice avocado in half and discard pit. Using a knife, cube avocado and set aside.
2. Crack the eggs into a bowl and whisk it, whisk it good. Pour eggs into pan and use a spatula to move and scrape eggs as they cook. After 2 minutes, toss the avocado cubes in and season eggs with salt and pepper. Continue to move and scrape eggs around the pan as they cook about another minute.
3. At this point, I turn off my burner and allow my eggs to continue to cook in the warm pan to my liking. This method works well if you love perfectly soft scrambled eggs! Enjoy with a friend, as this is a big, nutrient dense dish. Might be too much for one person to handle.
Plus it’s so lovely to make breakfast for someone else.
Go be lovely today!