Just a quick recipe that I created the other night. It was totally random and totally on the fly but it turned out great. A warm comforting soup that both Vans and I really enjoyed. Let me know if you try it!
Broccoli Instant Pot Soup
1 onion chopped
5 to 6 small Yukon gold potatoes chopped
1/2 cup red lentils
Handful of baby carrots
2 heads of broccoli florets
2 tsp garlic powder
4 tsp Mrs. Dash Garlic and Herb seasoning
4 cups low sodium veggie broth
Toss everything into the Instant Pot.
Set timer to 10 mins natural release.
When the button drops, use an immersion blender to purée and add nutritional yeast and about 2 tablespoons of low sodium Tamari.
Season with red pepper flakes and paprika.
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Today I bring you a recipe for BEET HUMMUS (and a story so hang tight). I love hummus and I love beets so that means BEET hummus has got to be the best right?
Photo: Red Ace Round Beets
So I was super excited to make my beet hummus but when I went to make it, I realized I was out of beets. 🙁 DOH!
Not to worry though, I improvised and I am incredibly pleased with the results.
Now for the story ….
Disclaimer: If you know me, you know I am not a “supplement” kind of person. The only supplement that I consume is Vitamin B12 and I wouldn’t consider what I am about to share with you as actually a supplement as much as it is a life saver when the need occurs.
Backstory: A few years ago during training I developed some digestive issues that flared up notoriously right when I was at mile 5 of any race or run that I was doing. I was frustrated because for years I had been fine.
After a lot of trial and error I decided to try a smoothie before I headed out the door for a long run. On the daily, I don’t usually drink smoothies as I am much more of a, as Chef AJ would say, “the whole fruit and nothing but the fruit” kinda girl and fully believe consuming the whole fruit and/or veggie is best but I needed a solution and I needed one fast.
Consuming smoothies before a run essentially removes the “digestive” process of eating because the blender ultimately digests most of the food (aka fiber) for you while still providing you with an adequate amount of calories to go run (or other activity) for three plus hours.
My usual pre-run smoothie
In preparation, I wanted my smoothie to count and not just be a lot of sugar and fruit. I put some thought into my pre-run smoothie and what I came up with was super delicious but more importantly, it WORKED!
Through all my plant-based certifications, coaching and reading I know that beets (and especially beet greens) are super good for us.
Why? What do they do?
Glad you asked. So when the body consumes beets, it takes the nitrates from beets and converts them into nitric oxide. Nitric oxide improves overall cardiovascular health (it helps blood flow better). You hear Dr. Esselstyn shouting its praises and you can often find professional athletes these days using beets in their training as well.
Tart Cherries have been known to help manage joint and muscular health because of their phytonutrients called anthocyanins.
So I wanted those two things in my smoothie. Ultimately my smoothie contains: frozen bananas, frozen cherries, medjool dates, some defatted peanut flour or nuts (if I have any and the run is super long). What I needed was beets! If you have ever put beets in a blender, you know what the consistency is like. I wasn’t a fan. I can eat them raw, steamed, right off the BBQ whatever but I can’t stand them in a smoothie! Yuk! So what to do?
Enter BEET BOOST! Beet Boost contains two ingredients: beets and cherries. That’s it, nothing else. I added that to my smoothie and voila! It kicked the flavor up a notch and I have been set ever since.
Now, back to my HUMMUS recipe. When I realized I was out of steamed beets, I had a food processor full of garbanzo beans … so I pulled out one of my Beet Boost packets and tossed it in. Perfect! You can make this recipe using steamed beets but then you’ll have to adjust your liquid ratio a little to make it creamier.
BEET (BOOST) HUMMUS
1 can of low sodium garbanzo beans (liquid reserved)
1-2 cloves of garlic (or to preference – I did 2)
1 tablespoon lemon juice
1 packet of beet boost
Veggie broth
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Add the first 4 ingredients to a food processor. Add the liquid from the canned chickpeas and veggie broth slowly until you reach your desired consistency. Voila! It’s as simple as that!
You can dip crackers or veggie sticks in it OR use as a base on a veggie sandwich! It’s also great on top of a baked potato with steamed broccoli. Yum!!!
Lucky for you, if you want to try Beet Boost whether in your training or just to give this recipe a whirl, the fine folks at Beet Boost have provided me with a discount code to share!
At check out, use the code: TRAILMOMMA and you’ll receive 15% off your Beet Boost order. Super sweet. I am stoked to be supporting a company that is based in the USA and contains only 2 simple ingredients (unlike other brands on the market).
If you make the recipe above, please let me know! Until then …
Sorry to all of you subscribers who received emails from me about new posts. I’ve been updating my blog here trying to figure out a way to include some of my recipes!!
Finally, I have successfully figured it out! YAY me! If you look at the upper right hand corner of my blog, you’ll see a new menu.
Now you can click on PLANT BASED to get posts that deal with plant-based eating or click on the sub menus to get plant-based recipes OR Instant Pot Recipes (since a lot of my cooking involves the Instant Pot). I am hoping this will give me some incentive to blog more.
So to start, here is one of my all-time favorite Instant Pot recipes:
BLACK EYED PEAS & KALE
Ingredients
1 onion chopped
1 tsp chopped garlic (or use garlic powder)
1.5 cups of dried black eyed peas (un-soaked)
A few handfuls of kale
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3 cups of water
Method
Add all the above ingredients to your Instant Pot.
Hit Manual and increase time to 25 minutes. Make sure the vent is set to sealing.
Let pressure release naturally.
Serve over millet, quinoa or rice.
To make millet in your instant pot:
Take 1 cup millet and add 1 3/4 cups water to your Instant Pot. Set vent to sealing.
Set to Manual increase time to 10 minutes, let pressure release naturally.
Sorry, the blog has taken a major hit lately. It isn’t that I have not been running, I have … albeit drenched most of the time due to our increase in rainfall.
I hope to get back to blogging about running soon. I just haven’t found my rhythm yet.
What I have found however, is another recipe for my Instant Pot that I shot and edited for all of you.
I love Chipotle but what I don’t love is all the fat and oil that comes with it. Yes, even for the “vegan” food they serve, it still packs quite an artery clogging punch.
In the past, Chipotle’s Cilantro Lime Rice (my favorite thing about them) was made with olive oil AND lime juice. A quick check of their menu recently, I don’t see that they list “oil” anymore on the ingredients but something is “a muck” here as this is the nutrition content for ONE 8 oz serving of their rice:
So one serving (which I rarely see just one 8 oz serving in a single burrito or bowl – it is more like 2 right?) is 4 grams of fat and 210 calories with 38 of those calories coming from fat. There is also 345 grams of sodium. The numbers just don’t add up for me.
Here is the nutritional profile from Lundberg Family Farms of just 1 serving of plain jasmine rice (1 serving is 1/4 cup dry which makes about 1/2 cup cooked).
I am sorry, cilantro and lime or lemon juice doesn’t add THAT much to the fat and sodium content to make the Chipotle numbers work.
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I made another Instant-Pot video in my kitchen this week. I was short on time and decided to just record while I was making dinner. So forgive the glitches. This was a one shot deal, no do-overs, no retakes. 🙂
I created my version of a “healthy” Chipotle Burrito Bowl complete with Cilantro Lime Rice. The recipe is in the description of the video itself if you want to try it.
If you like it, please give me a “thumbs up” and share with friends. You can also comment here and tell me what other videos you’d like to see or if I should just hand over my camera now and say “forget it.” 🙂
I am just having some creative fun. I don’t plan to have my own show on the Food Network anytime soon.
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