Spinach Hummus

I cant't believe how versatile hummus is! This one is especially yummy, and I eat it on everything. A fun suggestion: thin it out a little with water and then serve as a sauce with rice or pasta! (Or don't water it down, it's fine as it is. XD). I also have it as a sauce on top of my baked potatoes. It goes well with everything. :)

Classic hummus goes deliciously green with a few handfuls of spinach thrown into the mix.
yield: ABOUT 2 CUPS

prep time: 5 MINUTES

total time: 5 MINUTES


  • 1 (15-ounce) can chickpeas (garbanzo beans) drained, but reserve the liquid (about 1 1/3 cups)
  • 2 cups baby spinach leaves 
  • 1/3 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon cumin (optional)
  • 1 teaspoon Paprika, and then a pinch for topping, if desired.
Note: I prefer this with strong garlic. If your garlic isn't strong the flavor of the hummus may fall flat. Add just a little more based on your taste preferences, and feel free to do the same with the other seasonings. 

  1. Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
  2. Taste and add additional salt if desired.
  3. Scoop into a serving dish and sprinkle paprika if desired.
This recipe is a really good one...but I find I'm always tweaking it a little bit to get the exact flavor that I like. However, I just ordered better garlic (the last one had no taste at all) so I think that will greatly improve the consistency of the flavor. If that's the case, I'll just update the post. Meanwhile, if any of you try this and find something you like, let me know! 

- Shayla


Chocolate Hummus

I. Love. This. So much. Chocolate is addictive (I'll write a post about that soon enough...when I'm ready to admit it), and incredible. But this dip is perfect with any fruit. My favorite is raspberries, but I love it with bananas, apples, strawberries...anything I can get my hands on. Don't let the ingredients fool you, it tastes like chocolate, looks like chocolate, and is better than chocolate. There's no guilt, no sugar, and no dairy (also gluten free!). Perfect for me!


1/4 cup almonds (walnuts are also good)
5 pitted dates (about 1 cup if you have pre-cut like me)
15-ounce can of chickpeas, rinsed and drained (1 1/3 cups)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup vanilla soy milk (any milk works. If you buy an unsweetened/non-vanilla variety just remember to compensate by adding a little more date and vanilla)


  1. Place the almonds in a food processor and process until you have almond butter, 5 or more minutes.
  2. Pour in the remaining ingredients and puree until smooth.
  3. Enjoy immediately with sliced fruit or pretzels and store leftovers in an airtight container in the fridge.
This is best when it's cold, but good when warm too. I love this recipe! I make it all the time. 

This makes enough for about 6, with 107 calories per serving (a serving is a lot of dip), and if you add 1 cup mixed berries, that only another 70 calories. So this dessert is only 177 calories total, not bad considering how much food it is for a snack/dessert. 




Potato Hash

Here's one of my favorite home recipes. Proof that veggies are meant to be together! This is a child of boredom, and I make it almost daily. Super cheap, and and fast to prepare. 

You will need: 
1 Russet Potato

3 Mini Bell Peppers (I use the red and yellow for color)
1/2 Medium Onion
1/4 Cup Carrots

2 Mushrooms
1/2 Tomato
1/4 Avocado

2 Corn Tortillas

1 tsp Salt 
1 tsp Pepper
Seasoned salt to taste

Slice the potato and start to simmer (I use water instead of oil). The thinner you slice it, the faster it will cook. Let it simmer on the stove while you prep the onions, peppers, and carrots. 

Slice the onions into strips and chop the carrots and peppers. When your potatoes are cooked about half way add the veggies.

(You may need to add more water to keep the veggies from sticking, but don't add too much or you'll boil instead of saute)

Cut the mushrooms, tomato and avocados. When the other veggies are cooked, add the last group of veggies and let it sit for a few minutes. Add salt, pepper and seasoned salt.

Warm the tortillas.

Remove from the stove and serve! I add Tapatío to spice it up.


- Shayla


Shayla's Oatmeal Delight:

  • 1/2 cup Old Fashioned Oats (healthier than instant and usually cheaper)
  • 1 cup water
  • 3/4 cup assorted berries (or any fruit for that matter, but this is my favorite)
  • 1 banana

Try adding cinnamon for some extra flavor!
Put your oats and water into a microwave proof bowl.

Heat for one minute, stir the oats and water, and then heat for an additional 30 seconds. Keep your eye on it, it might need a little more time, just make sure you check it every thirty seconds after the initial minute otherwise it might overflow allover your microwave. 

Remove bowl from microwave, add fruit, mix and enjoy!

I often have this as a snack too, especially if I'm up late studying and I want something sweet but not really caloric. It's also really colorful so it looks pretty. :)



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