Pumpkin Cream Cheese Dip

There is a bagel chain near my house that has a pumpkin cream cheese spread that I used to crave. One day it occurred to me to look up a recipe to make my own, and for weeks on end I ate pumpkin cream cheese spread on everything I could. I have experimented with the recipe a couple times this fall trying to eliminate the sugar my original recipe had. A few nights ago I had a chance to try out the sugarless recipe on friends and they liked it. My kids are loving this dip, and continually asking for more "pumpkin frosting" for their apples. I hope you enjoy it as well.

Pumpkin Cream Cheese Dip (or Spread)

Ingredients

1 block (8 oz.) cream cheese, softened

¼ cup of honey
1/2 cup canned pumpkin
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. vanilla extract

Directions

- In a small bowl, beat softened cream cheese, honey, and vanilla until smooth.
- Add pumpkin and spices until well mixed.
- Refrigerate for at least an hour.
- Serve with apples, pretzels, or gingersnaps for dipping. You could also use this as a spread on bagels.

Cost:

Organic Cream Cheese (Sprouts): $1.75

Pumpkin (Target): $.60

Honey (local from co-op): $.50

Spices (Vitacost): $.15

Total: $3.00 (plus cost of whatever you serve the dip with)

Roasted Red Pepper Walnut Hummus

There are a lot of things I will gladly share with people, but when it comes to my food I really struggle with having an open hand. I’m not talking about the food in my house, but rather the food on my plate. Most moms can probably relate.

The first time I made hummus I used one-and-a-half pounds of dried chickpeas, and ended up with seven pounds of the dip. Seven pounds of hummus is a lot, and when I revealed the heaping container to Brandon he so kindly told me he doesn’t like hummus. In that moment I was okay with anyone eating off of my plate, including my toddlers. I thought I would get sick of it by the time that batch was gone, but I didn’t, and I still frequently make hummus.

I have already posted my hummus recipe using chickpeas, but here is a new family favorite using walnuts. Make sure if you try this that you soak the walnuts (preferably in filtered water) for at least 4 hours. This helps to get them soft, and to break down the phytates.

Roasted Red Pepper Walnut Hummus
Makes about 24 oz.

3 cups of dried walnut halves, soaked & drained (will end up swelling to about 4 cups)

1 tsp of ground cumin
¼ - ½ tsp salt
¼ tsp cayenne pepper
8 oz of roasted red peppers (home roasted or jarred)
2 garlic cloves
3 T walnut (or olive) oil
1 T lemon juice

Directions:

- Place walnuts, cumin, salt, and cayenne pepper in blender or food processor until the walnuts are finely ground
- Add peppers, garlic, olive oil, and lemon juice until it becomes the consistency of hummus. Depending on how it blends, you may want to add a bit more oil to get a smoother consistency
- Serve with carrots, bell peppers, cucumber slices, celery, spread on tomato slices, or any bread, pita, or crackers of choice.

Cost:

Walnuts (Costco): $3
Roasted Red Peppers (Costco): $2
Organic Olive Oil (Costco): $.05 (?)
Spices (Vitacost): $.15
Lemon juice (Vitacost): $.15

Total: $5.35 (Sabra brand hummus averages around $3 for 8oz)

Variations:

Artichoke Hummus
- Replace red peppers with 12 oz of artichoke hearts, and the cumin for 1 tsp of sweet paprika

Cilantro Hummus
- Substitute red peppers for ¼ cup of fresh cilantro.

Orange Hummus

- Substitute red peppers for ⅓ tsp of orange zest, and ¼ cup of orange juice

In any of these recipes you can replace the 3 cups of walnuts with 2 cups of chickpeas

Grain-Free Granola

A sweet friend shared this recipe with me when I first started learning about the Paleo lifestyle. There needs to be a warning on this recipe! My children love it, and while the servings are small this is a snack that packs a big nutritional punch. It is addicting, but oh so good for you!

Grain-Free Granola
(Makes 28 (1/4) cup servings)

- 5 cups nuts and seeds (I used slivered almonds, pumpkin seeds, chopped walnuts, chopped pecans, and sunflower seeds; you can use whatever you want, but slivered almonds and pumpkin seeds help to give it the same consistency as the granola you may be used to)
- 1/3 cup honey or maple syrup
- 1/3 cup Paleo-friendly oil (I use coconut oil)
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup raisins (optional)
- 1 cup shredded unsweetened coconut

- Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool.
- Toss nuts and seeds in mixture to get everything covered.
- Mix in raisins and coconut, and enjoy!

This recipe is very versatile. I have added cocoa nibs, raisins, craisins, other dried fruits, pumpkin pie spices, and many other things. Don’t be afraid to change it up!

Here comes what could be scary for many....

Cost:

Almonds (slivered, bought at Costco): $1.25
Raw & Organic Pumpkin Seeds (Kroger $2.39/lb): $1.20
Raw & Organic Sunflower Seeds (Kroger $1.79/lb): $.90
Pecans: $1.50
Walnuts: $1.50
Honey: $1
Coconut oil: $1.25
Unsweetened, Organic Coconut (Sprouts during gluten-free sale) $1.00

Total: $9.60 ($.34/serving)

…... but don’t let the cost scare you! Compare what you pay for those supposedly good for you granola bars from the store. Many of those have high fructose corn syrup, added sugar, and aren’t packed with organic nuts, seeds and coconut oil. The cost isn’t that different, but the health benefits are.

Roasted Red Pepper Hummus

For a couple years now I have wanted to make hummus, but have been intimidated. I found a great recipe on All Recipes, tweaked it, and decided to make some today. It turned out wonderful!!!

Recipe:

1/2 lb dry chickpeas/garbanzo beans
6 cups of water
4 oz jar of red peppers
Tahini paste (found in peanut butter section of store)
3 tablespoons of fresh lemon juice
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon cumin
Fresh chopped parsley to garnish

Directions to Cook Chickpeas/Garbanzo Beans:

- Rinse beans very well
- Put in large pot and pour 6 cups of water over beans
- Let soak overnight or for 8-10 hours
- After soaking bring pot of water to a boil. Once boiling reduce heat to Medium and cook for 2 hours or until tender.

Hummus Directions:

- Put all ingredients except the beans in a blender and puree
- Once ingredients are well mixed add beans and puree - That's it!!!!!!!
- Hummus is normally served cold or chilled. After you pull it out of the blender allow to cool in the fridge for a couple hours before serving.

Servings: Approx. 36 ounces

Side Note:

I had no idea how much hummus dry beans would make. So I cooked 1.5 lbs of dried beans, and ended up with 7 lbs!!!!! of hummus. Glad we all like it so much! :)

Cost:

1/2 lb Chickpeas/Garbanzo Beans: $1
1/2 jar roasted peppers: $.50
Lemon: $.30
Tahini Paste: $.25

Total: $2.05

(My huge batch came to $5.75)

Yogurt in the Crockpot!

I seriously cannot believe it - I made yogurt in the crockpot! Monday I attempted almond milk yogurt, and it didn't solidify, but my kids have been enjoying honey almond milk all week. Determined to make a go of homemade yogurt, I tried again with cow's milk yesterday and it worked!

I followed A Year of Crockpotting's blog post about how to make the yogurt, and then added Funky Food Allergies' idea of tapioca starch when I added the starter container of yogurt. It is incredibly easy, and had maybe 5 minutes of hands on prep.

Ingredients:

- 64 ounces (1/2 Gallon) of whole milk (I used Horizons Organic)
*I will try almond milk again!
- 1 starter container of yogurt, 4 oz w/live cultures (I used Stonyfield Organic)
- Optional thickeners: 1/4 cup tapioca starch (can be bought at any Asian market), or 1/4 dry powdered milk
- Fruit to flavor
- Can also add honey and vanilla to taste
- Large Bath Towel

Directions:

- Plug in crockpot and turn to "Low." Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

- Unplug crockpot. Leave the cover on, and let it sit for 3 more hours.

- When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt, and 1/4 tapioca starch. Then dump the bowl contents back into the crockpot. Stir to combine.

-Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

-Go to bed, or let it sit for an additional 8 hours.

- In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

- Blend in batches with your favorite fruit. I used bananas and blueberry. Bubbles will form, but will settle

- Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Benefits:

- Cost! (Check out the chart on Year of Crockpotting's blog comparing Yobaby and the homemade)
- No hidden ingredients! You know exactly what is going in it!!!

Servings: (16) 1/2 cup servings, 1/2 Gallon of Yogurt

Cost:

1/2 Gal Organic Milk on sale: $1.50
Starter yogurt (one time cost): $.75
1/4 Tapioca Starch: $.15
Fresh banana: $.10
Fresh blueberries: $.45

Total for 1st Batch: $2.95
Total for Following Batches: $2.20

No Bake Granola

This is a versitile recipe that is very easy to make and change up! I have to hide batches of it around the kitchen otherwise it will be gone in a day.

Ingredients:

4 cups old fashioned rolled oats
2 tablespoons olive oil
1/2 cup butter
1/2-2/3 cup packed brown sugar (I like 1/2, husband likes 2/3)
1 tablespoon vanilla

Optional:

Slivered almonds, or any other nut
Dried fruits (craisins, raisins, apricots, etc)


Directions:

- Warm oil in a large skillet (electric is best)
- Pour in 4 cups of oats. Stir and cook until golden brown - about 10 minutes.
- While oats are cooking warm up butter, brown sugar, and vanilla in a saucepan. Cook until the mixture starts to bubble. *This is where you can add pumpkin pie spice, cinnamon, honey, etc. to flavor the oats.
- Once oats are golden and crisp pour the sugar mixture over oats that are in skillet. Mix well.
- Pour oats into a large container with lid off where they can cool, and add nuts and dried fruit of choice.

Cost (No Nuts/Fruit):

4 cups oats (sale 3lbs/$1): $.50
Butter: $.25
Olive Oil: >$.15
Brown Sugar & Vanilla: $.35

Total: $1.25/1.5 lbs granola

Homemade Granola Bars

I have passed this recipe onto many friends, and I'm continually tweaking it. These are very healthy, easy to make, and the entire family loves them!

Ingredients

- 3 cups rolled oats
- 1/2 cup packed brown sugar, or 1 teaspoon powdered stevia
- 1/2 cup wheat germ
- 3/4 teaspoon ground cinnamon
- 1 cup wheat flour
- 3/4 cup raisins, slivered almonds, walnuts, craisins (optional)
- 3/4 teaspoon salt
- 1/2 cup honey
- 1 egg, beaten
- 1 cup of apple sauce (I use my carrot applesauce. Saves money and includes carrots)
- 2 teaspoons vanilla extract

*I am always changing this recipe, because it keeps my children eating them. I often replace part of the flour, or wheat germ, with ground flax. You can add pumpkin pie spice instead of cinnamon, and fresh fruit instead of the dried. It's a great recipe to get creative!*

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oats,stevia (or brown sugar), wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, apple sauce and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be to hard to cut.

Servings: 18-24 granola bars depending on how they're cut
Prep time: 5-7 minutes
Cook time: 30 minutes

Cost:

Oats: $.24
Stevia: $.05 or Brown Sugar: $.15
Wheat Germ: $.25
Wheat Flour:$.15
Dried Fruit/Nuts: $.50
Honey: $.35
1 Egg: $.16
Applesauce: .$15
Vanilla/Cinnamon/Salt:$.10

Total: $2.05 (you get 2-3 times the amount of granola bars for $2 than what you could buy in the supermarket!!)

Whole Wheat Tortillas

My family absolutely loves these tortillas. When I make them I know to make a double batch, because they disappear so fast!

Ingredients:

* 2 3/4 whole wheat flour
* ½ tsp of salt
* 1 tsp baking powder
* ½ cup of olive oil
* 1 1/4 cup of hot water

Directions:

- Mix the flour and salt.
- Mix in the oil by hand until the mixture resembles small peas.
- Add the water slowly until you have a soft elastic ball. You may need to add a little more or less water, but do it slowly. You may not really need as much water as you think you do.
- Knead until smooth.
- Cover with a damp towel and then let rest 1-8 hours.

- Make about 16 golf ball sized balls.
- Flatten and roll each ball into a flat round disk.
- Cook on a very hot skillet. No oil is necessary.
- Flip when bottom side is golden, the top should be bubbling slightly when ready. Use a spatula to lift the edge and check for doneness before flipping completely.
- Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.

Makes 16 tortillas @ 141 calories each

Cost:

Flour: $.25
Olive Oil: $.23
Salt/Baking Powder: >$.10

Total for 16 Tortillas: $. 58

Carrot Applesauce

Getting my toddler sons to eat carrots has been one of my biggest dietary goals and challenges. I found a crockpot applesauce recipe at 365 Crockpot and started to modify it. My boys and my husband love this applesauce, and my boys have never noticed the carrots! It makes quite a bit, but it quickly disappears.

Ingredients:

8 large apples, skinned ,cored, and sliced into 6-8 pieces
1 pound of carrots, skinned, and cut in 1" pieces
1 tsp cinnamon
1.5 tsp of real vanilla
1/4 tsp of powdered stevia
1/2 cup of water

Directions:

Prep apples and carrots according to ingredient list, and place them in the crockpot. Add the water, vanilla, stevia and cinnamon.

Cover and cook on low for 6 hours. When the apples are super tender, mash with a potato masher or use a hand mixer to blend. Store in an airtight container, or recycle older applesauce jars from the store.

Serves: 8 larger portions, 14-16 toddler sized portions

*Note: I've slowly been increasing the amount of carrots from 1 lb to 1.5 lbs and still no complaints!

Cost:

1.5 lbs of apples on sale: $1.00
1 lb of carrots: $.50
Stevia, vanilla, & cinnamon (generous estimate): $.10

Total: $1.60