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…

broccoli pesto pasta

Broccoli Pesto Pasta | anutritionisteats.com

I’ve received some wonderful cookbooks lately but there’s one problem: I’m drawn to – and therefore bookmarking – all of the cozy and rich, fall and winter meals. And the only problem is that we just came off of another scorching few days (90’s and I’m so over it) and I can’t quite bring myself to make the hearty meals quite yet. (The soup was an anomaly!)

I managed to find something a little more forgiving in the heat: broccoli pesto pasta! We absolutely LOVED this meal.

Broccoli Pesto Pasta | anutritionisteats.com

FRESH and LIGHT by Donna Hay* is the kind of cookbook I would love to write. It’s filled with beautiful pictures (simple ones, not heavily styled, which I’ve come to realize is what I’m drawn to) and recipes, ideas and inspirations for real food, kept both fresh and light. I have about 15 recipes bookmarked, but it’s the kind of cookbook that can be pulled out for inspiration on a regular basis. She has a number of sections in the book with a whole spread of simple variations on meals like pizza, pasta, dips and muffins. It’s my kind of cooking. Simple, no crazy-long ingredient lists or equipment required, just real food that’s full of flavor and perfectly healthy.

Broccoli Pesto Pasta | anutritionisteats.com

(So yes, I HIGHLY recommend the book!)

Let’s talk about this pesto! I’m a pesto fan and so I was drawn to this variation right away. I’ve had kale, arugula and edamame pestos, but never broccoli pesto. It comes together really quickly (about 20 minutes!), requires only a few ingredients and I love that your entire meal is served in one bowl for a simple dinner.

Broccoli Pesto Pasta | anutritionisteats.com

After taking a bite, my first thought was, wow, it tastes so fresh and light. (Yes, the title of the book!) But it really does taste so fresh and it’s while it’s a very satisfying meal, it’s light at the same time. Richie also loved this meal, and not just because it included pasta. :)

I think it would be great for kids who aren’t thrilled by the idea of broccoli on it’s own – it’s hard to resist when it’s combined with cheese, fresh herbs and pasta!

Broccoli Pesto Pasta | anutritionisteats.com

Broccoli Pesto
Author: Donna Hay
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 1/2 cups of blanched broccoli
  • 1 clove of garlic
  • 1/2 cup flat-leaf parsley leaves
  • 1/3 cup pine nuts
  • 2 Tbsp olive oil
  • 2 cups hot spaghetti
  • parmesan
  • salt & pepper
Instructions
  1. Combine broccoli, garlic, parsley, pine nuts and olive oil in food processor and process until finely chopped. (You want to keep some texture to it!)
  2. Toss with hot spaghetti and sprinkle with parmesan and an extra drizzle of olive oil if desired.
  3. Season with salt & pepper to taste.
Calories: 575 Fat: 22 grams Carbohydrates: 77 grams Fiber: 10 grams Protein: 20 grams

*affiliate link

italian chicken sausage & vegetable soup

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

Back when we lived in Minnesota, soups were a regular lunch rotation while I suffered through winters.

Now that winter = 60 degrees, I find myself forgetting to make soups and stews, always waiting until it “cools down just a bit more.” Well, no more. I figured that since my office always feels cold, there’s no reason to wait until it cools down.

Italian Chicken Sausage & Vegetable Soup | anutritionisteats.com

The (very hot!) day I decided to make this soup, I watched Giada make a Vegetable & Barley Soup and I took two things from the episode: 1) Use a parmesan rind to help flavor soup (which I’ve always meant to do) and 2) Use the sausage as a topping instead of letting it simmer in the soup.

Like any good lunch or dinner – it’s healthy and tasty!

italiansausagesoup3

I wanted the soup to be full of vegetables as well as a good source of protein and fiber. So it’s simple. Fill the soup with tender-crisp vegetables and throw in some chicken sausage for a protein boost, it’s a filling combo. It happens to be gluten-free and paleo, if you’re into those things!

Italian Chicken Sausage & Vegetable Soup
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • about 1 heart of celery (2 cups chopped)
  • about 1 pound of carrots (2 cups chopped)
  • 10-12 cups of chopped kale
  • 6 cups chicken broth
  • 2 cups water
  • 28 oz can diced tomatoes
  • parmesan rind (optional)
  • 12 oz italian chicken sausage
  • salt & pepper
  • parmesan cheese (optional)
Instructions
  1. Heat 2 Tbsp of olive oil in a large pot.
  2. Add onion and sauté for a few minutes.
  3. Add garlic, celery and carrots and sauté for another 5 minutes.
  4. Add kale, broth, water, tomatoes and parmesan rind and simmer for about 35-40 minutes.
  5. While soup is cooking, thinly slice chicken sausage in half lengthwise and then chop.
  6. Heat remaining 1 Tbsp of olive in in medium pan and sauté about 3-4 minutes, until brown, set aside.
  7. To serve, top serving of soup with chicken sausage and parmesan cheese if desired.
Calories: 370 Fat: 17 grams Carbohydrates: 35 grams Fiber: 10 grams Protein: 25 grams

 

sautéed banana oatmeal

Sautéed Banana Oatmeal | anutritionisteats.com

The heat wave finally broke in LA, and now that we can pretend like it’s fall along with everyone else, I’ve got oatmeal on the brain! I love making oatmeal from scratch (as opposed to using the flavored, instant versions – though I use them from time to time!) and loading it with extra flavor, a little sweetness and some protein and/or fat to keep me satisfied until lunchtime.

Sautéed Banana Oatmeal | anutritionisteats.com

And I can say without a doubt that this sautéed banana oatmeal is going to be a staple this fall. It’s sweet, it’s creamy and it tastes quite decadent. It’s the best of both worlds. It’s enjoyable enough for a weekend breakfast, but it’s also healthy enough for a weekday breakfast! (I like to keep breakfasts and lunches pretty healthy during the week but the weekends are another story.)

Sautéed Banana Oatmeal | anutritionisteats.com

Sautéing the bananas, as opposed to just topping cooked oatmeal with raw bananas takes this breakfast from “Ugh, it’s Monday” to “Mmm, it’s Sunday morning and I have the whole day to myself!” It’s ridiculously easy too.

Sautéed Banana Oatmeal | anutritionisteats.com

How easy?

  1. Slice bananas.
  2. Heat coconut oil in nonstick pan and add bananas.
  3. Sprinkle with brown sugar.
  4. Serve over hot oatmeal with hot milk.

And that’s it.

Sautéed Banana Oatmeal | anutritionisteats.com

You’ll be “Mmm-ing” and “Yumm-ing” no matter how early you had to wake up!

Sautéed Banana Oatmeal
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 2 servings oatmeal, prepared as directed
  • 2 Tbsp coconut oil
  • 2 medium sized bananas, sliced
  • 2-3 Tbsp brown sugar
  • 1 cup milk for serving
Instructions
  1. Heat coconut oil in medium sized pan.
  2. Add bananas to pan and cook for about a minute, stirring briefly.
  3. Sprinkle brown sugar over bananas, cook for one minute and stir so that mixture coats all bananas.
  4. Remove from heat.
  5. Divide bananas over oats and serve with warm milk.
Calories: 496 Fat: 20 grams Carbohydrates: 72 grams Sugar: 33 grams Fiber: 7 grams Protein: 10 grams