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!
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 !
“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!
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.
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!
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!