Appetizers

Pumpkin Pie Energy Bites

These are super easy to make and SUPER yummy. They tasted just like pumpkin pie to me. The consistency was a lot softer than I expected it to be but that didn’t bother me much. These are a great treat for when you are craving something pumpkin-y.  You could have these as a snack for extra energy before or after a workout or as an after dinner treat!

Pumpkin Pie Energy Bites

Ingredients:

1 cup pitted dates
1/2 cup raw pecan halves
1/3 cup canned pumpkin puree
1/4 cup unsweetened, shredded coconut (reserve small amount for garnish)
1 tsp maple syrup
2 tsp pumpkin pie spice

Directions:

Place dates in a medium bowl and cover with warm water. Allow to soak for 10 minutes. Drain and set aside.

Place pecans in food processor and pulse until finely ground. Add dates, pumpkin, coconut, maple syrup, and pumpkin pie spice. Pulse until well mixed. Place in a medium bowl and refrigerate, covered, for 30 minutes.

Scoop out the mixture into 16 tablespoon-sized pieces and roll each piece into a ball. Roll the balls in the reserved coconut.

Store in an airtight container in the refrigerator.

Servings: 8
Serving size: 2
21 Day Fix: 1 yellow and 1 tsp per serving

 

Pumpkin Spice Energy Bites

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Baba Ghanoush: Eggplant Dip

Getting tired of hummus? Here is a DELICIOUS alternative! I love baba ghanoush and when I had some extra eggplants on hand I decided to make some. This baba ghanoush recipe is super yummy and great to have on hand when you are tired of hummus.

Baba Ghanoush

 

Ingredients:

3 medium-sized eggplants
1/2 cup tahini
1 tsp coarse salt
3 tbsp lemon juice
3 cloves garlic, peeled and smashed
1/8 tsp chile powder
1 tbsp olive oil
a handful of flat leaf parsley or cilantro leaves

Directions:

Preheat the oven to 375.

Prick the outside of the eggplants all over with a fork. Char the eggplants directly over the flame of a gas burner or grill. If you don’t have one, you can char them under the broiler. Turn the eggplants so that they are charred all over.

Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes until they are completely soft. Remove from oven and allow to cool.

Cut the eggplants in half, scrape out the pulp and place into the bowl of a food processor. Add in the other ingredients and pulse until combined. Taste and add additional salt or lemon, as needed.

Garnish with a drizzle of olive oil and some fresh herbs. Serve with pita, pita chips, or veggies.

 

21 Day Fixers: I would count this the same as hummus, even though it is mostly vegetable the tahini and olive oil make it more like a healthy fat.

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

 

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21 Day Fix Approved: Eggplant Pizzas

21 Day Fix Grilled Eggplant Pizzas

 

These are SO easy and yummy! You could try them with any combination of toppings but this is what I did.

Ingredients:

1 large eggplant, sliced
2 large tomatoes, sliced
Provolone slices
Handful of fresh basil
1 small garlic clove
EVOO

Directions:

Slice the eggplants and lightly salt them. Lay them out on paper towels to drain for 30 minutes.

Meanwhile, prepare the sauce by processing basil, garlic, and a drizzle of EVOO in a food processor. Set aside.

Preheat grill pan and oven broiler.

Lightly brush the eggplant slices with EVOO. Grill the eggplants in a grill pan (or outdoor grill) for 2-3 minutes per side.

Top eggplant slices with basil mixture, provolone cheese and sliced tomato. Broil for a minute or two to melt the cheese.

For 21 Day Fixers: 1 green, 1 blue, and 1 tsp. Just be sure to divvy out your cheese so you don’t use too much!

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Baked Chicken Taquitos

These are so good, I can’t even tell you. It is well documented that I love Mexican-esque foods but, even for me, taquitos are often dry and tasteless, or worse, rolling around next to those hamburger-hot dog thingies at Seven Eleven. Yuck. But not these! So good. Great for a snack, party food, or even a meal. 
These can be assembled and frozen, too, for those days that you just don’t feel like doing anything more than throwing something in the oven. I usually double (or triple) the recipe and freeze the excess. I had lofty plans of making a ton of these in the last few weeks of pregnancy to freeze for post-baby meals but, alas, Violet came exactly three weeks early (and on my would-be last day of work, no less). 
I highly recommend these. They are delicious!

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp cilantro, chopped
1-2 green onions, chopped
2 cups cooked chicken, shredded
1 cup shredded Mexican cheese
12 6-inch flour tortillas
Cooking spray
Kosher salt
Directions:
Preheat oven to 425. Line a baking sheet with parchment paper.
In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, garlic, cilantro, green onion, chicken and cheese. Mix well until ingredients are combined.
Heat the tortillas for 20-30 seconds in the microwave to soften them and make them easier to roll up. Place a tortilla on a work surface and spoon 2-3 tablespoons of the chicken filling down the center of the tortilla. Roll up the tortilla tightly around the filling. Place seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas, spacing the filled tortillas evenly on the baking sheet. 
If you want to freeze your taquitos, at this point you can place the baking sheet in the freezer for 30-60 minutes and then place them in a freezer-safe storage container. I usually wrap each individually in plastic wrap and place them in a freezer bag. When ready to bake, remove them from the container, place on prepared baking sheet.
Spray the tops of the taquitos lightly with cooking spray and sprinkle each with a pinch of kosher salt (don’t skip this step, the kosher salt makes them extra special).
Bake at 425 for 15-20 minutes until crisp and golden brown (if you are baking them from the freezer, add extra time to allow them to be warm throughout). Serve with salsa and sour cream, if desired.
Makes roughly 12 taquitos, you will probably want 2-3 taquitos per person.
Adapted from Annie’s Eats.

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Prosciutto, Brie and Apple Quesadillas

I came across these on CL and knew I had to try them.  I am a cheese whore, what can I say? I had some prosciutto on hand and added it in and I thought it complemented the sweetness of the apple and the peppery arugula perfectly! These are simple and delicious and make a great lunch or light dinner. Leave off the prosciutto for a vegetarian option.

Ingredients:
1 tbsp Dijon mustard
2 tsp apple cider
3 10-inch tortillas
6 oz brie, rind removed and thinly sliced
1 Granny Smith apple, cored and thinly sliced
6 slices prosciutto
3 cups arugula
Freshly ground black pepper
Directions:
Combine mustard and cider in a small bowl, stirring well.
Heat a nonstick skillet over medium heat.
Spread each tortilla with the mustard mixture. Place 1 tortilla mustard-side-up in the pan. Arrange 1/3 of the cheese and prosciutto over the tortilla and cook until cheese begins to melt (about 1 minute). 
Arrange 1/3 of the apple slices over the top and 1 cup arugula. Sprinkle with freshly ground pepper. Fold tortilla in half and press lightly with a spatula. 
Cook 2 minutes on each side or until lightly browned. Repeat with remaining tortillas. 
Adapted from Cooking Light.

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Texas Caviar

Since I have lived in the DC area for the majority of my life, most people don’t know that I was actually born in Southern Texas. I love Southwestern/Mexican food but I didn’t live there long enough to give the real thing a try. Unless my mom blended up enchiladas and spoon fed them to me. Which is highly doubtful. Although, possibly yummy.
Anyway, this recipe is from my mom and I am posting it as a homage to my birth state. Also, it is highly delicious. I ate it all week long for lunch. You can eat it straight up as a side dish or serve it like a salsa with tortilla chips. It is super easy to make but is better made a day ahead so the flavors can blend over night.

Ingredients:
2 – 15 oz cans black-eyed peas (drained and rinsed well)
1/2 cup finely chopped onion
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)
1/2 cup chopped cilantro
2 cloves garlic, minced
1/2 cup olive oil
1/2 to 2/3 cup red wine vinegar
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
Directions:
Combine all ingredients in a large bowl and refrigerate overnight.
 

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Black Bean Hummus with Baked Pita Chips

Another hummus recipe! I just can’t get enough of it. It’s nice to use a different type of beans for a variation every once in awhile, especially when I find that I have no chickpeas in my pantry (although, I try to never let that happen). Not that I could ever get sick of traditional hummus, but still. Another terrific variation is black eyed pea hummus. I made baked pita chips to go along with this hummus which is a lovely was to use up any pita bread you might have lying around.
 
Ingredients:
For Hummus
1 (15-ounce) can black beans, rinsed and drained
1
garlic clove
2 tablespoons fresh lemon juice (juice of roughly 1 lemon)
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, roughly chopped
Dash of cayenne pepper
2-4 tablespoons water
2 teaspoons extra virgin olive oil, plus extra for garnish

For Pita Chips
Pita bread
Olive oil
Kosher salt

Directions:
Hummus
Place black beans and garlic clove in a food processor and process until coarsely chopped. Scrape down bowl and add lemon juice, tahini, cumin, salt, jalapeno, cayenne, and olive oil. Process until pureed. Add water, a tablespoon at a time, until the hummus is smooth and creamy. Drizzle with additional olive oil and serve.

Pita Chips
Preheat oven to 425. Cut pitas into triangles. Place pitas on a baking sheet, drizzle with olive oil and toss to coat. Bake 5-10 minutes until golden and crisp. Sprinkle lightly with kosher salt.

Linked to Delightfully Dowling Mangia Monday and Home Sweet Farm Delectable Tuesday.

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Traditional Hummus

This has been my go-to hummus recipe for awhile now and I make it often. There is nothing better than creamy delicious hummus and this recipe yields just that. Serve it with pita or vegetables for the perfect afternoon snack. I usually double the recipe for company or just to have lots of extra throughout the week. I usually find tahini in either the ethnic section of the grocery store or near the peanut butter.

Ingredients:
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove
¼ tsp. table salt, plus more to taste
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh parsley (optional, for garnish)
Paprika, for garnish
Directions:
Process chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down sides of bowl. With the machine running, add lemon juice and water through the feeding tube. Process for about 1 minute, then scrape down bowl.
Whisk together olive oil and tahini in a small bowl. Add oil-tahini mixture to the food processor while it is running in a steady stream. Continue processing until smooth and creamy, stopping to scrape down sides as needed. Taste and adjust salt and lemon juice as needed. I often add a little extra of either or both.
Transfer hummus to a bowl and let stand for 30 minutes to allow the flavors to meld or transfer to the refrigerator to keep for longer. When ready to serve, drizzle with olive oil and sprinkle with parsley and paprika, if desired.
Adpated from Annie’s Eats.
 
Linked to Fudge Rippple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

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Spinach and Feta Hummus

My love for hummus knows no bounds. Okay, maybe its bounds are grocery store bought hummus. My love for homemade hummus knows no bounds. That’s better. And homemade hummus is a cinch so there is really no reason to buy store bought hummus. Ever.
This version of hummus is a bit different with the inclusion of feta cheese (swoon) and is great with fresh veggies. Chock full of spinach and eaten with veggies, it’s healthy too! Win, win!

Ingredients:
2 cans chickpeas, drained and rinsed
3 cups fresh spinach
1/3 cup olive oil
5 tbsp lemon juice
4 tbsp tahini
8 oz crumbled feta cheese
2 tbsp red pepper flakes
2 cloves garlic
1 tsp salt

Directions:
Combine chickpeas, spinach, olive oil, lemon juice and tahini in a food processor. Pulse until combined. Add feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and adjust seasoning as desired, adding additional lemon juice, red pepper flakes and salt as needed.

Serve with pita or veggies. Refrigerate any leftovers.

Adapted from What’s Gaby Cooking?

 
Linked to Shine Your Light Mangia Mondays and Fudge Ripple Tuesday Night Supper Club.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Black Eyed Pea Hummus

Last week I travelled to Johnson City, TN for work. At the hotel restaurant they had black-eyed pea hummus. I was intrigued because I love me some hummus. It was good, albeit a little on the dry side. I knew I had to make some homemade when I got home. I saw that Kayln’s Kitchen had a recipe that sounded perfect. It was delicious! Definitely different tasting than traditional hummus, but it was a nice change and Casey and I both loved it. I will be sure to make this one again. I liked it served with cucumbers and it would be great with other veggies, too. 

Ingredients:
2 15 oz. cans black eyed peas, drained and rinsed
1 small garlic clove
4-6 tbsp fresh-squeezed lemon juice, to taste (I used 5 tbsp)
1/2-1 tsp. salt, to taste
2 tbsp olive oil
1/2 tsp. ground cumin
3 tbsp tahini, or more to taste
Water to thin hummus, as needed (I used 4 tbsp)
2 tbsp olive oil, for drizzling on hummus
Paprika, for garnish
Pita or veggies for dipping
Directions:
In a food processor, combine black eyed peas, garlic, 4 tablespoons lemon juice, salt, and olive oil and process until peas are pureed, about 1 minute.
Add the cumin and 3 tablespoons tahini and process until combined. Taste and add additional lemon juice or tahini, if desired. I typically like a lot of tahini, but thought this hummus didn’t need any more. I added an additional tablespoon of lemon juice.
If the hummus is thick, add water, a tablespoon at a time, and process to achieve your desired consistency. I like mine to be fairly creamy and added 3-4 tablespoons of water.
To serve, drizzle olive oil over hummus and sprinkle with paprika. This hummus tastes great served immediately, no need to chill prior to serving. It will keep in the fridge for up to a week.
Adapted from Kayln’s Kitchen.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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