Homemade Cilantro-Jalapeno Hummus

Hummus? Humus? Houmous?

No matter how you spell the stuff, it's delicious.

I love making hummus - it's easy, it's affordable, and it's super versatile. When I want a straight-up version, I almost always make Ina Garten's recipe, and I actually use a variation of hers when I want to add a little something extra to the mix - such as jalapeno and cilantro.

Ina's recipe makes an addictively smooth and incredibly creamy hummus, and the texture really can't be beat. Throw in some spicy jalapenos and fresh cilantro, and you have yourself one heck of an appetizer (that took a whopping five minutes to make).

Grab a pita chip (and a beer), and let's get scoopin'!

Homemade Cilantro-Jalapeno Hummus
Yields: About 3 cups 
-1 15-ounce can chickpeas, liquid reserved
-1 fresh jalapeno, seeded and chopped (or, 2 tablespoons pickled jalapenos)
-3 tablespoons tahini
-2 large garlic cloves, peeled
-Juice of 1 lemon
-1/2 cup fresh cilantro
-2 tablespoons liquid from the chickpeas
-Ground cumin
-Salt and black pepper, to taste

Directions:
1.) Place all ingredients in a food processor and puree until smooth. Serve cold or at room temperature with pita chips or fresh pita and/or crudites.

*Fresh hummus will last in the refrigerator for up to 5-7 days. But don't worry: this won't last that long.

In this hummus, the nuttiness from the tahini and chickpeas, the citrus from the lemon, and the brightness from the cilantro all help complement the spicy jalapeno beautifully. Reserving some of the chickpea liquid is also key in making your hummus wonderfully smooth and creamy.

How do you spell hummus?

Vanilla-Cardamom Pudding (with Greek Yogurt & Ricotta)

Why is it that I always have leftover ricotta, no matter how small of a container I buy for that one recipe? Or...am I the only one this happens to? Say it happens to you, too...please?

Anyway, I was yet again left with some extra ricotta, and decided to make something cool and delicious with it. It is FINALLY sunny and 70 degrees here in Portland, after 8,000 months of straight rain (approximately), so I was in the mood for something cold. And with some Chobani Plain Greek Yogurt also in the fridge, I got to working.

Enter: this creamy, perfect-for-spring-time-snacking "pudding" that takes about 5 minutes to make. #micdrop

Vanilla-Cardamom Pudding (with Greek Yogurt & Ricotta)
Yields: About 4 servings
-1 1/2 cups whole milk ricotta
-1/2 cup Chobani Non-Fat Plain Greek Yogurt
-1 vanilla bean, split with the seeds scraped out
-1/2 teaspoon honey
-Pinch of cardamom
-Pinch of salt

Directions:
1.) Place all ingredients in a food processor (or blender) and puree until smooth. Chill in refrigerator for at least 30 minutes before serving so it's nicely chilled.

*Stores in the frigerator for up to 3 days.

**Have a little orange zest on hand? That would only make this pudding even better! Just add a pinch to the food processor before pulsing.

In all honesty, I've never been a fan of Greek yogurt all by itself, and the yogurts with fruit mixed in are way too sweet for my liking. However, I do love using Greek yogurt in a variety of dishes and recipes like this one, and I almost always buy Chobani - the texture's delightfully thick and creamy, and Chobani's prices tend to be a bit more affordable than most of the other options on the shelves.

Here are some other ways I love to incorporate Greek yogurt in my cooking:

-Substitute sour cream in (and on) Mexican dishes with Greek yogurt - healthier and still delicious!
-Using yogurt in breads, like this Lemon Yogurt Bread with Cardamom Syrup
-Swapping out mayonnaise in egg salad for Greek yogurt
-Blended in smoothies for extra protein and creaminess

How do you enjoy your Greek yogurt - straight up, with granola, some other way?

*This post was not sponsored by Chobani, but I did agree to create a recipe using one of their products. All opinions are my own.

No-Bake Peanut Butter-Nutella Energy Bites

For years, my go-to "healthy" snack was LARABARS. I loved them because they contain only a few, legible ingredients; they're tasty; and there are a ton of flavors, making my weekly haul consistently varied. But as time went on, I began to discover that LARABARS never filled me up - they do have quite a bit of [natural] sugar in them. And, as an extra bummer, they're also quite expensive.

Over the last few weeks, I've become especially interested in finding a more satiating (and cheaper) alternative. So, when I stumbled upon these No-Bake Energy Bites from Gimme Some Oven, I was immediately inspired.

I tweaked the recipe to include what I already had in my kitchen, while still keeping these bites healthy and low on sugar. I also added just a teeny bit of Nutella for flavor, but the peanut butter and oatmeal are the stars here. These have been the perfect treat to pop before or after a workout, and have also been enjoyed with a cup of coffee as I try and wake up my brain for the work day.

No-Bake Peanut Butter-Nutella Energy Bites
Yields: 12 balls
-1 cup old-fashioned oats
-1/4 cup unsweetened coconut flakes
-1/2 cup crunchy peanut butter (or smooth, if you prefer)
-1 teaspoon Nutella
-2 tablespoons honey
-Pinch of sea salt

Directions:
1.) Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2.) Once chilled, roll into balls about 1-1.5" in diameter. Store in an airtight container and keep refrigerated for up to 1 week.

Easy to make, packed with protein, and tastes like a treat? Count me in!

What's your favorite pre- or post-workout snack to have?

The Best Homemade Croutons

Very rarely is there anything known as "leftover bread" in our house, but when there is, the first thing I think to make are croutons. (And if you follow me on Instagram, you already know the secret to great croutons: butter). Croutons are, of course, fantastic on salads and soups, but these babies also make a delightful, buttery snack when you're just craving something savory. (Let's just say, my croutons rarely make it to a salad).

I used dried thyme and crushed red pepper flakes in this recipe, but croutons are versatile little numbers - so feel free to use any of your favorite savory spices and/or dried herbs.

The Best Homemade Croutons
Yields: About 3 cups
-1/2 day-old baguette, cut into bite-sized cubes
-5 tablespoons unsalted butter, melted
-Dried thyme
-Crushed red pepper flakes
-Salt and black pepper, to taste

Directions:
1.) Preheat oven to 350 degrees.
2.) In a large bowl, carefully mix bread cubes with the melted butter. Season with thyme, crushed red pepper flakes, salt, and black pepper. Stir to coat.
3.) Spread bread cubes in an even layer on a baking sheet. Bake for about 15 minutes, turning once halfway through cooking.

*Store in an airtight container in the pantry for up to one week, or in the freezer for up to 6 months.

Buttery, salty, addictive cubes of carbs. Best of luck saving them for a salad......