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!
It’s summer time and I am up to my ears in garlic scapes.
I literally can not eSCAPE them.
(the photo happened, I didn’t actually drown)
I had teamed up with Casco Bay Organics to provide me with some local, organic produce for the shoot and they were SO GENEROUS with their veggies. Not only did I get my weekly produce box delivered, but they supplied me with all sorts of produce and herbs to showcase at the shoot. I was able to cook and save most of the food I received, but I still had this shopping bag overflowing with garlic scapes that I had to use up. So what did I decide to do?
MAKE PESTO, obviously.
Well, dear friends. Here is a basic Vegan Garlic Scape Pesto you can use to feel oh-so-fancy this summer. So grab some scapes, check out Casco Bay Organics if you’re in the Portland area and enjoy some seriously Nourishing Noms!
Garlic Scape Pesto
(Vegan, Dairy-Free, Grain Free)
Show me your summer pesto recipes on Instagram by tagging ME–
@NourishingNomsWithSam and using the hashtag #Nourishingnoms !
WTF do we eat to be healthy NOW?
Will it change tomorrow?
Will there ever be a straight answer?
WHAT IS THE SECRET?!
You know the secret.
YEAH man. Only YOU know the key to YOUR body’s happiness. The trick is trying to listen to your body’s signals and messages.
For me, cutting out all grains (even gluten free ones) and eating on the lower starch side helped me lose the weight I needed to relieve my back pain and feel more vibrant. I have also successfully maintained my healthy weight and kept pain at bay by re-introducing some starches in moderation.
This took a little trial and error. It wasn’t always easy, but what I learned about my body and digestion was immeasurable.
I can now say “no thanks” to foods that will make my belly feel all bubbly and uncomfortable. This isn’t because I think it might be a “BAD” food, but because I have physically felt the discomfort or seen my bodes’ reaction to consuming it. That message hits home a little harder than simply knowing calories, fats, protein, carb counts. Yes, your healthy froyo might only have 3 grams of fat and 50 calories, but how are you going to FEEL after you eat it?
Let me say this: I do not judge anyone for eating differently than I do.
Really. I know healthy means different things for different people. I am a firm believer in FOOD as FUEL and the highest quality fuel for your body is the BEST. For me, grains make me tired, sluggish, bloated and hungry. For others, it’s their best form of protein and energy.
I pride myself in being fluent in nutritional know how so I can help others navigate these waters with support and accountability. I love sharing my passion for food and cooking and inspiring others to find their personal vitality.
I share with you a bread recipe I adapted from a recipe I saw here a few years ago. It’s grain and gluten free, but even the most die-hard gluten-ites have raved about this bread.
I make a batch of this bread for dipping in soups, having as toast with breakfast, and using as breadcrumbs for other recipes. This particular recipe is so versatile, I use it as my GO-TO pizza crust. That recipe will be for another time.
For now, please enjoy this Flaxseed Focaccia and feel free to make it your own. Share your experience below and let me know how you liked it!
Rosemary Shallot Focaccia Bread
2 cups ground flax seeds
6 egg whites
5 tbsp olive oil +1 tbsp reserved
1/2 tbsp baking powder
2 tsp truffle salt (garlic salt works great)
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 cup water
1 shallot, sliced
2 tbsp fresh rosemary, chopped
Preheat the oven to 350 degrees and grease a baking sheet.
1. In a large bowl, sift dry ingredients together and create a well in the center.
2. Crack whole eggs into the center of the well, add oil, water and rosemary. Whisk with a fork, scraping down the sides of the bowl and incorporating all the dry ingredients.
3. In a separate large bowl, beat egg whites until stiff peaks form. This can take 5-8 minutes beginning on a lower setting and slowly increasing the speed.
4. Take a large scoop of egg whites and gently fold them into the flax batter to lighten it up. You should no longer see any white in the batter beforeadding the remaining egg whites. The goal is to continue folding the whites in without letting them “fall” to a soupy consistency.
5. Gather flax dough onto a greased baking sheet and pat into a circle. Top with sliced shallots and drizzle remaining tablespoon of oil on top. Sprinkle with sea salt.
6. Bake bread 35-40 minutes. Remove from oven and allow to cool before slicing.
Feeling a little conflicted about what to eat to feel good? Drop me a line here in the comments or over at Sam@NourishingNomswithSam.com and lets talk about it!
I like a Big Salad.
I also like a little Seinfeld.
I strive to get salad in every day because the nutritional benefits of raw veggies are like, INSANE.
However, It isn’t always easy or exciting to munch on salads every day of the week.
Do I think salads get old, fast?
I’m here to inspire you to build a better salad. A salad that keeps your tastebuds excited.
A more BOMB-ASS SALAD.
Building a better salad involves some creativity on your part, so look alive folks. I need your head in the game, here. I’ll give you a simple recipe for success, you choose from the many options given, or go rogue and do your own thing if you feel so inspired.
As if you need me to explain the benefits of eating salad, but if you want a little push over the edge I’ll give you a blurb of all the wonderful things you get when you eat fresh salads:
FIBER. Ever heard of it?
Fiber can help lower cholesterol, control blood sugar levels and maintain bowel health. Might be TMI but it is ESSENTIAL to your WELL BEING to have a fully functioning elimination system. When you eat quality foods, the body is able to extract the nutrients it needs and then get rid of what it doesn’t need— the (literal) crap you DON’T want sitting in your body for a long period of time backing up your pipes. Fiber keeps things moving.
The nutrients from your assorted mix ins can range depending on what you choose, but it is proven that the consumption of raw vegetables and fruits can reduce the risk of obesity, heart disease, cancer. <—-NEED I SAY MORE?
So, whats the secret recipe to building a Bomb-Ass Salad?
–> GREENZ <–
–> MIX-INZ <–
–> CRUNCH FACTOR <–
–> DRIZZLE <–
Greenz- These are the base of your salad. The most nutrient-dense options are dark, leafy varieties. Keep your tastebuds guessing and try different combinations. Shoot for at least 2 cups of greenz.
Field Greens, Spinach, Kale, Arugula, Chard, Watercress Iceberg, Romaine, Dandelion Greens, Mustard Greens. There are endless options.
Mix-Inz- This is where the magic happens. Mix-inz are assorted chopped vegetables and fruit that add flavor and nutrients. Shoot for a rainbow variety of mix inz and score bonus points in the form of vitamins, minerals and antioxidants. Use ½-1 cup chopped Mix-Inz.
Pepper, Broccoli, Cauliflower, Snap Peas, Tomatoes, Cucumbers, Onions, Mushrooms, Carrots, Celery, Beets, Cabbage, Asparagus,Fermented Veggies, Avocado, Oranges, Apple, Grapes, Mango, Pineapple, Pomegranate Seeds, Strawberry, Fresh Herbs —> Get The Picture?
CRUNCH FACTOR– These babes up the ante in your Bomb-Ass Salad. The Crunch Factor allows you to add healthy fat or vegan protein to boost the nutritional crunch punch in your bowl. Use 2-4 tablespoons for this section.
Raw Seeds, Raw Nuts, Chia Seeds, Shredded Coconut Flakes, Flax Seeds, Goji Berries
DRIZZLE- The DRESSING. Dressing salad is a MUST for some folks who can’t stomach the thought of chewing lettuce. The internet has an endless supply of recipes suited for your ever changing taste. When I need inspiration, I search Paleo Dressings– this gives me recipes that consist of the most basic ingredients and I substitute the honey in most recipes for stevia or coconut sugar.
** Time Saving Tip**
I make a jar or two of dressings in the beginning of the week and store them in the fridge.
“But Sam! What about the protein?!”
Add in whatever you prefer for protein. My intention was to help you beef up your veggie game.
To get your juices flowing, I’ve provided you with not 1, not two, but THREE Bomb-Ass Salad recipes that bitch-slap boring bowls of lettuce in the face.
Summery Strawberry Salad
Recipe By: Samantha Rispoli
2 cups organic romaine and spinach mix
¼ cup sliced red onion
¼ cup chopped organic celery
½ cup sliced organic strawberries
2 tbsp slivered almonds
Lemon Chia Vinaigrette
Juice of 1 lemon
1 tbsp sweet (honey, maple syrup, coconut sugar, xylitol or ½ tsp liquid)
1 tbsp apple cider vinegar
¼ cup olive oil
1 tbsp chia seeds
- Whisk dressing ingredients in a bowl or shake to combine in a bottle.
- Toss prepped salad ingredients in a bowl and drizzle with vinaigrette. Toss ingredients to coat and serve.
Massaged Kale and Ruby Kraut
Recipe By: Samantha Rispoli
2 cups chopped organic dinosaur kale leaves
½ ripe avocado
juice of ½ lemon
¼ tsp salt
¼ tsp pepper
2 tbsp raw sunflower seeds
½ cup Ruby Kraut
- In a large bowl, add kale, avocado, lemon juice, salt and pepper.
- Massage ingredients together with hands for 2 minutes.
- Top salad with raw sunflower seeds and Ruby Kraut. Enjoy!
Thai Ginger Salad
Recipe By: Samantha Rispoli
1 cup sliced red and/or green cabbage
1 cup romaine, chopped
1 small carrot, grated
½ cup chopped sugar snap peas
½ organic red pepper, sliced
2 tbsp cashews
Ginger Sesame Dressing
¼ cup tahini
3 tbsp coconut aminos
1 tbsp sesame oil
½ tbsp fresh ginger, grated
1 tsp garlic, minced
½ tsp red pepper flakes
salt and pepper to taste
- In a bowl, whisk together dressing ingredients.
- In a large bowl, toss together salad ingredients with ginger dressing until coated.
- Serve topped with cashews. Enjoy!
Now, go out there and make some bomb salads, my friends!
Do you ever get in a salad rut? Leave a comment and tell me your favorite ways to beat the boring salad blues!
Are you a person who usually skips breakfast throughout the week because you are just SOOOO busy or you’re just “not that hungry”? I am so OVER hearing this excuse.
Let me tell you something. Breakfast is an important meal because it balances blood sugar. This ALONE should be reason enough to start your days with some filling noms.
NOBODY wants to be around your sour patch self at 11:00 am when you’re crying over a box of munchkins in the office. Get some food in your face STAT and stabilize your cravings before we commit you.
I am an advocate of breakfast and brunch. More so brunch because I like me some savory noms, but I enjoy a pancake here and there. I know you do too, so I come to you with a RIDICULOUSLY EASY PANCAKE RECIPE FOR ONE.
Yeah, it’s made with flax seeds. Sound hippie?
the refined flour and sugar laden sweet stacks you are used to SPIKE your blood sugar sky high, only to crash shortly after you finish eating. This can leave you feeling hungry soon after you stuff your face.
Fiber makes you feel full while controlling blood glucose (blood sugar) levels. This power pancake gets its fiber punch from ground flax seeds and coconut flour.
The FAT factor is important for curbing cravings and nourishing your BRAIN. When you feed your noodle healthy fats, you’re able to think clearly and focus better. Flax seeds, eggs and coconut oil in this pancake help deliver a fatty force to be reckoned with.
But what about the syrup and butter?
Bro, I am no stranger pancake toppings. I offer you a BONUS nutritional roundhouse kick of a topping.
RASPBERRY CHIA JAM. AWWW YEAH.
If you want to use butter and syrup, I won’t stop you! Look for REAL organic maple syrup and grass fed organic butter. Why? Because you’re worth it. That’s why. Don’t skimp on your health, man.
Bomb Ass Flax Pancake
1/4 cup ground flax meal
1 tsp coconut flour
½ tsp ground cinnamon
¼ tsp baking powder
1 organic egg
1 tbsp melted coconut oil + 1 tbsp for greasing up the pan!
2 tbsp non-dairy milk
Raspberry Chia Jam
1 cup fresh or thawed frozen organic raspberries
2 tbsp chia seeds
1 tsp lemon juice
For the PANCAKE:
- Whisk pancake ingredients in a bowl until smooth.
- Heat a small frying pan with coconut oil over medium low heat.
- Pour batter into frying pan and swirl until batter covers the bottom of the pan.
- Cook until edges become firm and golden.
- Flip pancake and cook another 3-4 minutes on the other side, until golden.
- Serve with JAM or anything else that tickles your fancy.
For the JAM:
1. Pulse ingredients together in a food processor. Jam will thicken the longer it sits.
Wanna repeat this delicious moment over and over again? Double or triple the recipe and make smaller pancakes. Freeze them and pop em in the toaster oven when you need your fix. The raspberry jam can be kept in the fridge until you devour it in it’s entirety.