pumpkin hummus with crispy sage

(Thank you all for the sweet, sweet comments on my exciting news! It means so much.)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

How was the weekend? We were both a little under the weather but managed to look at two apartments. Neither are good and I’m not looking forward to the massive search ahead of us, but, I spent a lot of time in the kitchen not thinking about it. (It’s good to ignore your problems, right?) I made a sausage & lentil gumbo (from food52), protein pancake muffins, curried tuna salad and THIS pumpkin hummus with crispy sage.

On Friday afternoon, I set out a can of pumpkin on the counter because something, just SOMETHING needed to be made with pumpkin.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I know what you’re thinking…just what the world needs, another pumpkin recipe.

But it is the season and I’m 99% certain that it will be the only pumpkin recipe I share this year. So I feel ok about it.

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Speaking of pumpkin, if you are pumpkin-obsessed, be sure to check out these tempting, healthy pumpkin breakfast recipes:

I’m more of a savory person, so I went with the savory (and appetizer!) route with pumpkin hummus with crispy sage. Do you know what crispy sage is?

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

Let me tell you. It’s sage that’s cooked in sizzling butter. With garlic. It’s definitely what takes this from being regular hummus….to OMG hummus!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

The pumpkin flavor isn’t too intense in this dip, but it’s there. And it tastes like fall. It would make the perfect appetizer for all of these parties coming up, or you know, just snacking at home as I love to do. :)

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

I decided to serve my pumpkin hummus with crostini because I wanted it to feel a little more special than your run-of-the-mill hummus with pita chips but you could use just about anything. And you’ll want to dip just about anything in this hummus, trust!

Pumpkin Hummus with Crispy Sage | anutritionisteats.com

 

Pumpkin Hummus with Crispy Sage
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 3 cups (6 servings)
Ingredients
  • 1-15 oz can garbanzo beans (chickpeas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/4 cup butter
  • 3 cloves garlic, roughly chopped
  • 1/4 cup roughly chopped sage
Instructions
  1. Combine beans, pumpkin, olive oil and salt in food processor.
  2. Process until desired consistency. I like to leave mine a little chunky and rustic.
  3. Set aside.
  4. Heat butter in small pan over medium heat.
  5. Add garlic, turn down to medium-low and stir occasionally for 1 minute.
  6. Add sage and cook for another 2 minutes, stirring occasionally.
  7. Drizzle butter mixture over hummus and sprinkle with sea salt.
  8. Serve with crostini, crackers or bread.
Calories: 184 Fat: 15 grams Carbohydrates: 11 grams Sugar: 1 gram Fiber: 3 grams Protein: 3 grams

PS. I’m taking any and all apartment-hunting advice…

healthy taco pizza

(I changed up my site over the weekend, so if you’re on a reader, click through to check it out! It was planned for a few weeks from now, but after some major issues last week, I decided to go for it early. I’m still working on a few things, and unfortunately crossing my fingers a bit at this point that everything works as it is supposed to, but it’s close!)

Enough of the tech talk, let’s get on to the good stuff. Healthy Taco Pizza is today’s topic!

Healthy Taco Pizza | A Nutritionist Eats

This latest creation is another kid-friendly meal that I think the entire family will love. It’s hard not to.

I obviously don’t have kids of my own yet, but I have this laughable idea that my toddlers are going to love quinoa and kale. (They will, right?!)

Ok, that might be a stretch and while I’m still going to hold out hope, I do know that kids like tacos. And that kids like pizzas. In fact, everyone does – adults included!

Healthy Taco Pizza | A Nutritionist Eats

Taco pizzas are one of those meals that are filling, tasty and pretty healthy as well! To lighten things up, I use a tortilla for the crust, which also creates built-in portion control. If you’re really concerned with the calories and fat in ground beef, by all means, swap it out for extra-lean turkey.

As the GIF below illustrates, you top the tortilla with beans, cheese, ground beef and then layer on the fresh toppings like lettuce, tomato, onion and a drizzle of sour cream. (Hot sauce is good too!)

taco final

Everyone is happy. Everyone is satisfied. Everyone loves pizza + tacos!

Healthy Taco Pizza
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 4 tortillas
  • 1-15 oz can refried beans
  • 1 cup shredded cheddar cheese
  • 3 cups shredded lettuce
  • 2 chopped tomatoes (1-2 cups)
  • 3/4 cup chopped onion
  • 1/4 cup sour cream
  • hot sauce if desired
Instructions
  1. Heat large skillet over medium heat. Add ground beef to pan and break up with a spatula. Continue to break up meat into smaller pieces as it browns, about 5 minutes. Add taco seasoning and cook another minute.
  2. Heat oven to 400 degrees.
  3. Toast tortillas in oven, flip after 5 minutes and cook another 5 minutes until golden brown.
  4. Top tortillas with refried beans and cheese.
  5. Bake for about 3 minutes, or until cheese is melted.
  6. Top with beef, lettuce, tomatoes, onion and sour cream.
Calories: 734 Fat: 36 Carbohydrates: 50 Sugar: 8 Sodium: 1205 Fiber: 11 Protein: 51

 

easy, five-layer burritos

Easy, Five Layer Burrito | A Nutritionist Eats

I love Chipotle. (Is there anyone who doesn’t? Please, make yourself known. We need to talk.)

But I never order a burrito – always a salad. When we were in Mexico, we had the most-delicious burritos EVER and I started to wonder if I was missing out with my typical Chipotle order. I’ve since ordered a burrito at Chipotle, and then at a local Mexican joint, Cactus, but neither compare to the one from Burrito Revolution.

Easy, Five Layer Burrito | A Nutritionist Eats

So for now, I’ve decided that I’ll stick with salads (or burrito bowls!) at Chipotle, tostadas at Cactus and make my burritos at home.

These five-layer burritos have just that: five layers of refried beans, avocado, pico de gallo, sour cream and shredded lettuce. On their own, these ingredients are nothing special, but when combined they make a delicious, easy and nutritious dinner that comes together in minutes. And that’s something we can all use more of.

Easy, Five Layer Burrito | A Nutritionist Eats

It’s hardly a recipe, but more of a reminder / new dinner inspiration.

Here’s my tortilla theory: sprouted is best, followed by whole-grain/corn/flour. I understand that sprouted tortillas aren’t for everyone….and if you solely look at the nutritional facts between flour and whole-grain flour tortillas, the differences are pretty small (think 2 grams of fiber), so I say, eat what you prefer! If the white flour tortilla tastes much better, you’re bound to feel more satisfied after eating it. (And this topic is one that probably deserves a whole post, because it applies to many foods!)

Five-Layer Burrito | A Nutritionist Eats

Dinner is served.

nutrition facts: 333 calories, 11 grams of fat, 48 grams carbohydrates, 12 grams fiber, 6 grams sugar, 13 grams protein

Five-Layer Burritos

by Emily Dingmann

Cook Time: 5 minutes

Keywords: entree high fiber vegetarian soy-free beans Mexican

Ingredients (4 servings)

  • 1 avocado
  • salt
  • 1 head romaine lettuce
  • 1-15 oz can refried beans
  • 4 tortillas
  • 1/2 cup sour cream
  • 1 cup pico de gallo

Instructions

Prepare ingredients: mash avocado (squeeze some lime over it if desired) and season with salt. Wash and thinly slice romaine lettuce.

Heat refried beans in microwave or over stove until hot.

Heat tortillas until warm if desired.

Layer on beans, avocado, sour cream, pico de gallo and lettuce on tortilla, and roll! How to Wrap a Burrito

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roasted asparagus & red pepper quinoa salad

Welcome Self readers, thanks for stopping by! (More About Me | More Salad Recipes)

And if you aren’t coming from Self, be sure to check out the other Epic Picnic Dishes!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

I’m the person who always brings a salad to get-togethers. Whether they’re picnics or backyard grilling parties, you can always count on me to bring a salad. Annoying? Maybe, but amidst the dips and desserts, salads always seem like the perfect addition to any table.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

A few weeks ago, I made no less than eight batches of quinoa salads. Ok, kind of an exaggeration, but after the second day of bringing bowls of quinoa salad to work, people started asking what was going on.

I asked for feedback between a black bean & quinoa salad and this one and instead of getting any opinions, all I got was requests for the recipes, $5 from someone who had forgotten their lunch that day and a major boost to my quinoa salad ego. Naturally, I’m thinking about setting up a little quinoa salad shop at work.

All this is to say that I’ll probably share the black bean version sometime in the near future!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

But we’re talking about the roasted asparagus & red pepper quinoa salad today. I love this salad! It’s vegan (but you don’t have to tell), it’s gluten-free (but no one has to know) and it’s got 12 grams of protein and 10 grams of fiber per serving, thanks to the beans + quinoa! (You can share this fact.)

It’s healthy, but so delicious and flavorful. It’s colorful and light; but the hefty servings are unquestionably satisfying. Serve it on top of some greens if you like or top with some grilled chicken or tempeh for an extra boost of protein.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

Lunch. Is. Served.

nutrition facts: 409 calories, 20 grams of fat, 46 grams carbohydrates, 10 grams fiber, 4 grams sugar, 12 grams protein

Roasted Asparagus & Red Pepper Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: roast entree salad side gluten-free high fiber high protein vegan vegetarian beans quinoa

Ingredients (6 servings)

  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 2-15 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

Roast asparagus: preheat oven to 425 degrees.

Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)

Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan.

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse garbanzo beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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