Snickerdoodle Muffins

So I do love muffins, moist tender perfect muffins. And this is one of them, I just made them tonight, this recipe comes from Two peas and their pod, and they are simply amazing!

Snickerdoodle muffins

1 cup butter, softened

1 cup sugar

2 whole eggs

2 tsp vanilla

2 1/4 cup flour

3/4 tsp Baking Powder

3/4 tsp Baking Soda

3/4 tsp Cream of Tartar

1/2 tsp salt

1 cup sour cream

1/4 cup buttermilk

For the Topping:

2/3 cup sugar

2 Tblsp cinnamon

In mixing bowl, mix together the butter and sugar.  Add eggs and vanilla.  In separate bowl add the dry ingredients together.

Mix in half of the dry mixture, then add the sour cream and buttermilk.  Then mix in the other half of dry ingredients.

In a medium bowl, mix together the sugar and cinnamon

Line a cupcake pan with paper liners.  Take an ice cream scoop and scoop out a blob and put in the cinnamon sugar mixture, cover real good and place in cupcake liner

sprinkle remaining sugar cinnamon on top.

Bake at 350 for 15 to 17 minutes (mine took 17)

to see a demonstration how to do this, go here

These were very yummy!

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Homemade Toothpaste-Wellness Mama

I found this recipe on wellnessmama.com and have used it for over a year now and have had wonderful results!! It really does strengthen your teeth and your mouth will feel so clean!

Homemade Toothpaste-from Wellness Mama

Tooth powder ingredients:

 1/4 cup bentonite clay

3 Tblsp calcium powder

1 Tblsp baking soda

2 Tbls dried mint leaf or a few drips peppermint essential oil (optional)

1 Tblsp ground cinnamon

1 teaspoon to 1 Tblsp ground cloves

1 Tblsp or more xylitol powder

essential oils for taste such as peppermint, spearmint, or cinnamon (optional)

Tooth Powder Instructions:

If using dried mint leaf, process it in a blender or coffee grinder or food processor to form powder

Mix the ingredients in a bowl or pint size mason jar and store in small glass jar with a lid.  We have a separate small glass jar for each family member since we dip our toothbrushes in it.  Mix with a spoon or shake to incorporate ingredients.  This recipe makes about 3/4 cup of tooth powder which lasts for couple of months. 

*Notes:  I purchased the calcium powder and xylitol powder at a local health food store.  I dont use any essential oils.  

I used this stuff for several months and then had a dental cleaning, the cleaning lady asked me what I was using for toothpaste as I did not have very much plaque or build up for her to scrape away, she asked me what was in the tooth powder I used!

I like to mix it all together with a spoon in a mixing bowl and then put it into a glass square container that has a lock and lock lid on it. I wet my toothbrush first and then dip it into the powder!  It is amazing how fresh and clean your mouth will feel when done with this.  I have a doterra toothpaste that I like to use as well, but I have been told if you use this powder at least once a day it will help prevent cavities as it puts minerals back into your teeth.

Slow Cooker Brown Butter Carrots

 

This is from the Food charlatan.com she has wonderful recipes

Slow Cooker Brown Butter Carrots

Serves Serves 10    

This sweet tender glazed carrots recipe gets a boost from brown butter. A secret ingredient puts these slow cooker carrots over the top!

Ingredients

•  2 pounds carrots, peeled and cut into 1-2 inch chunks
•  1/4 cup (half stick) salted butter
•  1/2 teaspoon salt
•  1/4 cup brown sugar or raw sugar
•  1 or 2 bay leaves
•  1 teaspoon  Mexican Vanilla
•  fresh parsley or sage, chopped (to garnish)

Instructions

1. Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don't go too crazy, just roughly chopped is fine. Set side.
2. In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown "bits" that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
3. Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
4. Cook on high for about 3 hours or until tender.
5. Sprinkle with chopped parsley or sage.
6. The glaze is really great drizzled over mashed potatoes too...just sayin.

you can find her post and picture of them here

Snickers Baked Oatmeal (vegan gluten free)

Snickers Baked oatmeal

2 cups rolled oats 

1 Tbsp ground flax seeds

1 tsp baking powder

1/2 tsp sea salt

1.5 cups macademia milk in unsweetened vanilla (or milk)

2 tsp vanilla extract

1/2 cup maple syrup

1/3 cup peanut butter

1/2 cup chocolate chips

1/3 cup peanuts

Preheat oven to 350  Prep a 9 x 9 inch pan by greasing it or lining with parchment paper

In a bowl, mix the oats, flax, baking powder, and sea salt

In a separate bowl mix the milk, vanilla, maple syrup, peanut butter, choc chips, and peanuts

Combine well.  Pour this into the dry ingredients

Mix

Pour mixture into the pan  Bake for 40 minutes

Let cool for 5 minutes

then enjoy !

Crack Chicken Noodle soup from Diane Worthen and pinterest!

 Crack Chicken Noodle Soup from Diane Worthen and pinterest

3 cups cooked shredded or chopped chicken breast (you can rotisserie chicken as well)

1 10.5 oz can condensed chicken soup

6 cups low sodium chicken stock

1 cup whole milk

1/2 cup chopped celery

2 medium carrots, sliced

1 1-oz package ranch dressing mix (*use 1/2 pckg)

1 cup crumbled bacon

1 1/2 cups shredded mild cheddar cheese

1/2 cup cream cheese, softened

8 oz thin spaghetti or angel hair, uncooked

Instructions:

Combine chicken, soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix and bacon in a large dutch oven over medium high head and bring to boil

Turn down heat to medium low and simmer for 20 to 25 min

Add noodles and cheese and simmer until noodles are fully cooked

top with extra crumbled bacon if desired

ENJOY!

Diane did say to not use the whole ranch package as it may be too strong. so start with 1/2

six sisters strawberry jello fluff salad

 Six sisters strawberry Jello Fluff salad

1 6 ox box strawberry jello

1 4.6 oz box of jello vanilla pudding (cook and serve, not instant)

in a saucepan heat 3 cups water, once it is boiling, add both boxes of jello and pudding, mix good with whisk, let it boil.  Once that is done, put in the fridge to let it thicken up.  stir it all around.  Add 8 oz cool whip into thickened mixture, can use mixer or mix by hand.  Add cut up strawberries (1 1/2 cup)  and sliced bananas (2 bananas)

add 1 cup mini marshmallows (optional but kids love it)

fold all together

(can do orange jello with mandarin oranges bananas, or lime jello with pineapple banana)

Thought for the day:

Today is a day to celebrate!!  Your greatness is not what you have, but what you give!!

Amberskitchen Chocolate Chip Cookies

 

anything Amber makes is yummy, so I am storing her recipes, I have not made these yet, but plan to (she is on instagram at amberskitchen)

AmbersKitchen Chocolate chip cookies

12 Tblsp unsalted butter, melted and cooled

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 large egg yolk

1 large egg

1 tsp vanilla

2 cups plus 2 Tblsp flour

1 tsp baking soda

1/2 tsp salt

1 cup milk chocolate chips, plus more for top

Preheat oven to 325 degrees.  prepare 2 cookie sheets by lining with parchment paper  In a mixing bowl, add butter, and sugars.  Beat with an electric mixer until creamy and fluffy.  Add eggs and vanilla.  Beat together until combined.   Add flour, baking soda, and salt.   Mix together until combined.   Gently stir in the chocolate chips.  Take 1/4 cup of dough and shape it into a ball, but pinch the top half of the dough upwards as tall as it can go while still have a sturdy base (see picture of dough on her instagram) use your fingers to gently press the base of the dough to the cookie sheet so it doesn't fall over while baking.  Bake for 12 to 15 minutes.  Don't overcook  Immediately after baking, press 3 to 5 choc chips into the top of each cookie, just for looks!   Let cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool. Enjoy!

Thought for day:

"Every day is a new beginning.  Take a deep breath, smile and start again!"  (from gomcill on instagram)

And another thought:

"Not everyone will understand your journey.  That is okay.  You are here to live your life, not to make everyone understand"

Teresa Martin's Chicken Enchiladas

Teresa Martin's Chicken Enchiladas

5 to 6 boneless skinless chicken breasts -cooked, and diced or shredded, however you like your chicken

Shredded Cheese - Monterey Jack

1 large can Las Palmas Green Enchilada sauce

1 large can cream of chicken soup

1 16 oz sour cream

1 small can diced green chilis

Diced Green onion (about 7 green onions)

Yellow onion, diced (one)

Corn Tortillas

Salsa (she used El Sol Cacique Mild Homestyle Salsa in green container)

Seasonings of Garlic, cumin, mild chili powder or taco seasoning mix (in my video of her making it, she used Riley's sriracha Lime salsa seasoning, she uses Penzeys spices of granulated toasted onion, roasted garlic, and southwest seasoning and salsa salad seasoning)

Combine the diced chicken, diced green chilies, diced yellow onions and diced green onions, about 1/2 cup salsa and the seasonings listed above. She added a cup or so of the shredded monterey jack cheese.

In another bowl add the Green enchilada sauce, the cream of chicken soup, sour cream and mix it all together.

In 9 x 13 glass pan, pour a little of sauce in bottom to cover, then cut corn tortillas into quarters and halves.  Can tear them in bits and pieces.  Dip the tortilla pieces in green sauce and layer in pan, then sprinkle chicken mixture evenly all over the bottom of pan.  You will use 1/3 of mixture; there will be three layers.  After meat mixture, sprinkle shredded cheese over that layer, then start another layer of corn tortillas, chicken and cheese.  Top it off with layer of green sauces tortillas.  Sprinkle cheese and a few green onions on top.  Bake at 375 for 40 to 45 min

* note, when she made them for us, she fried the corn tortillas in oil and then filled them with chicken mixture and sauce and covered with sauce and cheese.  can make these either way!

They are amazing!

Easy Microwave caramel dip

 Easy Microwave Caramel Dip

(from Lisa Bingham)

1 cube butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup sweetened condensed milk

Stir all together until mixed really well, microwave for about 5 1/2 minutes without stirring, then add 1 tsp vanilla and voila. Done!

Cut your apples and dip.  If it hardens, reheat in the microwave!

julie clark recipe:

1 cup butter

1 pound or 2 1/4 cup brown sugar

1 cup light corn syrup

1 (15 oz) can sweetened condensed milk

1 tsp vanilla

dash of salt

stir continually , boil for one minute  remove from heat

Britsfavthings Chocolate Chip Cookies

 I follow several people on Instagram and like to post recipes I want to try, this comes from Brittsfavthings on Instagram, she has a website you can follow at www.brittsfavthings.com

so here are her cookies she swears everyone will love:    I will make them and let you know!

Brittanys Favorite choc chip cookies

2 cups sugar

1/2 cup brown sugar

2 sticks butter (browned) 

Browning butter is the key to these delicious cookies. Browning butter carmelizes your cookie and the flavor is unreal. Just throw your butter onto the stovetop on high and stir as it melts and boils. You will start to smell a fragrant aroma and your butter will get frothy and started to turn brown. Keep stirring to avoid burning. Once the froth goes away, you will see a brownish color. Turn stove top off and let cool)

3 eggs

1/2 cup coconut oil

1/4 cup shredded coconut (optional)

2 TBS vanilla extract

1 1/2 tsp salt

1 1/2 tsp baking soda

3 cups flour

2 cups oatmeal

1 bag of chocolate chips (she likes to use dark choc, white, and milk choc)

Scoop onto baking sheet using mini ice cream scooper and bake at 350 for 9 min

Enjoy and share if you’ve made these!

And here is food for the soul:

from simplereminders.com:

If you want to know someone's mind, listen to their words.  If you want to know their heart, watch their actions!!!

healthy cashew balls bites

Healthy Cashew Balls Bites

I found this recipe on instagram ad and wrote it down, just made them tonight and they are very very yummy!

In food processor pulse :

1 1/4 cups raw cashews

then add 

1 scoop protein powder

1 cup pitted dates

1/4 tsp sea salt

1 Tblsp honey

1 Tblsp coconut oil 

(I just used maple syrup tonight when I made them and they turned out great)

Pulse all together until mixed, roll into balls and refrigerate!

so so yummy! 

Easy Refried Beans

This recipe comes from a friend, I have been looking for a refried bean recipe, so I will post it and make it and then let you know!

Easy Refried Beans

2 cans pinto beans (or 4 cups cooked beans)
1/2 cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin

Combine all in a food processor and process until smooth.  Add enough water or bean cooking liquid to aid in processing.
Serve on tortillas, over rice, in burritos, however you like!

Chicken-Less Salad Sandwiches

A facebook friend I like to follow posted this recipe, I have had it before and it is yummy! Her name is Wendy Thueson!

Chicken less salad sandwiches.
1 can garbanzo beans, mashed slightly
1 1/12 cups red or green grapes sliced in half
3 stalks celery diced
1/2 cup diced onion
1/2 cup veganaise or mayonnaise
1/2 cup cashews (optional)
3 garlic cloves, minced
1 1/2 tsp Organic no salt seasoning
1 1/2 tsp dillweed
Dash each salt and pepper

Mix together and serve with lettuce, pickles, tomatoes, spinach or lettuce on whatever sandwich bread you like or go grainless by putting it on a bed of lettuce.

Very yummy for a vegan sandwich/meal!! Enjoy!

The Best Banana Muffin Recipe

I found this recipe at sugarspunrun.com and she has a wonderful blog, wonderful recipes, and lots of videos on how to make things.  Although I know I should be making healthier muffins, these muffins are really really yummy, moist, and they have never failed me!  I love them.  She calls them on her blog "The Best Banana Muffin Recipe"  I agree

The best Banana Muffin Recipe from sugar spun run

Ingredients:
3 ripe bananas
1/4 cup canola oil
1/4 cup melted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 Tblsp vanilla
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk (can make your own with vinegar in milk)

Streusel
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/4 cup butter, room temp

Instructions:
Preheat oven to 425 and either spray muffins tins or line them with paper liners
Place peeled bananas in a large bowl and use a fork or potato masher to mash them (they should be well mashed)
Add canola oil and melted butter and stir well
Stir in sugars until well combined
Add eggs and vanilla extract and buttermilk and stir well.Set aside
In a separate bowl whisk together your dry ingredients,flour, baking powder, baking soda, salt.  Add these dry ingredients into your wet ingredients. Gently fold until everything is mixed all together nicely
Pour into muffin tins 3/4 way through
Make streusel and sprinkle over each muffin
Bake at 425 for 8 min, then dont touch the oven to open or peek, and just turn the oven down to 350 and bake another 7 to 8 min
Use a toothpick to check for doneness.

You can go to her website for how to's, picture, and she has special tips (that I dont necessarily do and mine still turn out perfect)
Check out her other recipes, she has a wonderful fun blog
These are so so yummy!

Healthy Breakfast Cookies

I found this recipe at www.foodbymaria.com and I made them tonight and they are very very yummy.  you can eat them for breakfast or snack or lunch or snack, ha. They are very easy to make! 

Healthy Breakfast Cookies

Ingredients:
2 mashed ripe bananas
1 cup Almond Flour
1 cup Rolled Oats
2 Tblsp chia seeds
2 Tblsp flax seeds
1/4 cup peanut butter
1/4 cup maple syrup or honey
1/4 cup pumpkin seeds
1 tsp baking powder
1 tsp cinnamon 
1 tsp vanilla
pinch of salt
1 cup chocolate chips or chunks

Instructions:
Preheat oven to 350  Into a medium sized bowl combine all your ingredients and mix well using a wooden spoon.  Using a small ice cream scoop measure out the batter and place onto cookie sheet that is lined with sil-pat or parchment paper that is lightly sprayed (I did not spray my sil-pat) then flatten them with your hands to create a round cookie shape.  Place about 9 cookies (up to 12) on cookie sheet and bake for 17 min or until you stick in a toothpick and it comes out clean.(Mine were perfect at 16 min) 
I accidentally overcooked one batch and they are not as delicious overcooked as they are just a tad undercooked.  Since they keep for several days, they stay real moist if not overcooked.
 Eat immediately or wait til cooled.  
The cookies will last up to one week in a tight sealed container on the counter.
so yummy

Christys Juicy Oven Baked Chicken Breast

Okay Friends, Christy Dees for the win, she showed me some chicken she was making that she said was divine, so of course I asked for the recipe, I made it tonight and it seriously is the best chicken I have ever had.  

This comes from the blogger www.Iwashyoudry.com and look up juicy oven baked chicken breast, go here to see pic  I followed her steps exactly, except I used chicken tenderloins and cooked them 19 min and let them sit five min and it was divine.  I steamed one of those healthy rice packets (seeds of change) for 90 seconds, put the chicken on top of that, served a fresh veggie and it was the best meal I have eaten in a long time.  TRY IT!

Juicy Oven Baked Chicken Breast
Ingredients
* 4 boneless,skinless chicken breasts (or chicken tenderloins)
* 2 tsp olive oil
* 3 Tblsp brown sugar
* 1 Tblsp chili powder (I used Trader Joe that had lime as well)
* 1 tsp parsley flakes
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp cumin
Instructions:
1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness.  Drizzle both sides of chicken with olive oil
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts.  Bake for 20 min.  Remove from oven and cover loosely with foil for 5 minutes before slicing.  Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

Seriously guys, this is the best chicken I have ever had!!!

Honey Garlic Salmon

Lacey found a recipe on You Tube for Honey Garlic Salmon and it was delicious, I thought I posted it but I guess I did not, so here it is:

Honey Garlic Salmon
16 oz salmon
3 oz butter
5 cloves garlic, finely chopped
Juice of one lemon
1 Tblsp soy sauce
3 Tbsp honey
few sprigs of parsley chopped

Directions:
1) Season salmon steaks with salt and pepper and keep aside
Take a Cast iron skillet, on medium heat, add the butter and let it turn a nice golden brown
Add garlic and saute for about 30 seconds
next add the honey and mix well
Add soy sauce and stir
Add lemon juice, mix and cook for 1.5 minutes
Take off heat and stick the skillet into the oven on high broil setting for 5 more minutes and we are done.
Finally, garnish with chopped parsley

Serve with grilled vegetable and/or seasoned rice pilaf
(I actually put mine in foil and baked it in oven, not sure how long, I will look that up and type the answer if you google Erin at Well Plated she has instructions for cooking salmon in foil)

so I put my salmon fillets in foil, put sauce on top, double wrapped in foil and baked at 400 for like 20 min, and they came out perfect!


SO SO YUMMY!

Healthy Pumpkin Snackles

Healthy Pumpkin Snackles

I found this recipe from a health coach I am following (Dinkelman)
and I made this and love it, have been eating on them for 3 days now:

1 1/2 cups rolled oats
1 cup oat flour
1/4 cup raisins (I left this out)
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg (I just used my spices)
1/4 tsp allspice
pinch of cloves
1/4 tsp lightly rounded sea salt
1 1/2 Tblsp ground chia seeds (I grind mine in a mini coffee grinder)
3/4 cup pumpkin puree
1/2 cup + 2 Tblsp pure maple syru
3 Tblsp  unsweetened non dairy milk
1/2 Tblsp freshly squeezed lemon juice
1 tsp vanilla
2 to 3 Tblsp non dairy choc chips ( I used semi sweet mini)

Instructions:
Preheat oven to 350  Line a baking sheet with parchment paper.  IN a large bowl add dry ingredients from rolled oats to sea salt, stirring to mix well.
In another bowl, combine the chia with pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking to smooth it all out.  Add the wet ingredients to the dry, stirring until nicely incorporated and then add choc chiops.  Use a cookie scoop (or 2 Tblsp spoon size) to transfer mound of the batter to baking sheet.  Bake for 13 to 14 min until just firm to touch.  Remove from oven and let cool.

This recipe is from Dreena Burton, she has a plant powered recipe book
these are so yummy to me!
one of my daughters was not as excited about them as I was, so it depends!

Healthy Coconut Curry

I was given this recipe for healthy coconut curry and I love it, it tastes even better the next day! I have eaten this for two days now and love it.  Serve over rice (or potatoes)

Healthy Coconut Curry
Vegetables:
1 1/2 cup cauliflower florets
1 1/2 cup thick sliced carrots
1/2 cup yellow onion, diced 
1 1/2 cup cooked chickpeas (or 1 can)

Sauce and Seasoning:
1 cup vegetable broth, more as needed
1 can coconut milk
3 Tblsp flour
2 Tblsp curry powder (i used mild yellow)
1 tsp salt

Place vegetable and chickpeas in bottom of 4 qt slow cooker

In separate bowl, combine all sauce and seasoning ingredients
Pour mixture over veggies and stir to coat.  Don't worry if the liquid isn't covering all the veggies.
Cook on low about 5 to 6 hours 
Make a double batch if you have a large crockpot and freeze half for another week.  
For Instant Pot:  Prepare a triple batch of ingredients.  On saute mode, cook onions in a Tblsp water until softened, stirring constantly.  Cook on Pressure Cook High for 8 minutes

Healthy Crock Pot Minestrone

I am trying to eat more healthy and more WFPB, so I found this recipe and liked it and will save it here in my collections!

Healthy Crock Pot Minestrone
4 cups vegetable broth
5 1/2 cups tomato juice
1 Tblsp dried basil leaves
1 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 medium carrots, sliced and quartered (1 cup)
2 medium celery stalks, chopped (1 cup)
1 small zucchini, diced ( 1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 cloves garlic, minced
2 cans (14 oz ) diced tomatoes, undrained
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed & drained
1 1/2 cups uncooked whole wheat rotini,shell, or macaroni pasta

Mix all ingredients except pasta in to a 4 or 5 quart slow cooker.
Cover and cook on low heat for 7 to 8 hours or high for 4 hours)
Stir in pasta.  Cover and cook on high for 15 to 20 min or until pasta is tender.
Prep time: 20 min  Cook time 4 to 8 hrs  Yield 8 to 10 servings

This is yummy!  I throw in some buckwheat groats and potatoes or cauliflower sometimes too!

Black Bean Luau Salad from Becky E

I found this on facebook from my friend Becky Edwards who likes to prepare healthy food




Black Bean Luau Salad

2 cups cooked brown rice (my fave is Lundberg's short grain brown rice from Costco) 
1 can chicken, drained (around 12 oz, I get that from Costco too. Or omit or use your own chopped chicken) 
1 can pineapple chunks, drained
1 can black beans, rinsed and drained
1 bell pepper (I used orange and yellow), chopped 
1/2 cup chopped red or green onion 
1/2 cup chopped celery
1/2 cup honey mustard dressing (recipe below) 

Mix it all together. Yummo!

Honey Mustard Dressing 

1 1/2 cups healthy mayo (my fave is avocado mayo from Costco) 
1/3 cup honey (preferably raw) 
1/3 cup raw apple cider vinegar 
1 Tablespoon yellow mustard 
2 teaspoons onion powder 
1/2 teaspoon salt

Blend dressing ingredients in a blender until smooth. 

Barenaked Health Hummus Recipe

I follow barenaked_health on Instragram and she posted her favorite hummus recipe:

Barenaked Health Hummus Recipe
1 can chickpeas (with the liquid)
1 can white beans, drained and rinsed (secret ingredient)
2 cloves of garlic
3 Tbsp of tahini
Juice of one lemon
1 tsp salt
1/2 tsp black pepper
put all ingredients in a blender and blend until smooth


I will be making this this weekend and will get back on to let you know my thoughts.  I need a safe place to store it for now!