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pumpkin breakfast hummus

Although the 80 degree heat of the majority of recent days gone by have been rather contrary to the date on the calendar, my cravings for warm, spicy fall foods have not subsided. Apples and pumpkin and their associated spices found their way into my breakfast bowl most days last week, a roommate and myself have started a list of dishes in which to incorporate pumpkin and other winter squashes, and tonight – chili entered the scene!

About a year ago, I was growing sick of eating oatmeal each day for breakfast. While I have a strong appreciation for a bowl of oatmeal laced with ground flax, cinnamon, seasonal fruit and walnuts or peanut butter, I have an equally strong inclination toward variety. I began to brainstorm different breakfast foods that I could have besides cold cereal, oatmeal, pancakes (too much work on weekdays for me), toast and fruit, tofu scramble; I desired a breakfast high in protein and fiber to carry me through long mornings of my dietetic internship and one that would not rely on soy for its protein. I love hummus (in fact, it’s practically a major food group for me) and wondered, why not have hummus for breakfast? And thus, breakfast hummus was born.

This new addition to the breakfast hummus family includes pumpkin and pumpkin pie spice, just in time for October.


Pumpkin breakfast hummus

makes 3 – 2/3 c. servings


1-15 ounce can chickpeas, drained and rinsed

6 T. or 1/4 c. plus 2 T pumpkin puree (canned, or make your own!)

1 T. almond butter

1/4 c. baking dates (I’ve found these at a Mediterranean grocery) or 6 – 8 Medjool dates**

1/4 c. almond milk (I prefer unsweetened original)

1 t. cinnamon

1/2 t. ground ginger

1/4 t. ground nutmeg

1/4 t. allspice

**If using pitted Medjool dates in place of baking dates, soak in the 1/4 c. almond milk overnight or at least 6 hours to provide ease in food processing.


Place pumpkin puree, baking dates, almond milk and almond butter in food processor, blending until smooth.

Add chickpeas and spices, processing until incorporated and smooth. You may have to scrape down the sides a few times to facilitate this.

Especially delicious when enjoyed with a few almonds for crunch, fresh sliced banana, a splash of almond milk, and dash of cinnamon.



Thai spice peanut butter cookies

Peanut butter has always been one of my favorite foods. Growing up, this love manifested itself through morning bowls of peanut butter Cap’n Crunch, toast or Saturday morning Eggo waffles slathered in JIF crunchy peanut butter, and a love of Reese’s cups. {and let’s not forget spoonful after spoonful of the fatty stuff straight from the jar…}

My tastes have certainly changed over the years.

One of the first changes I ever made to my diet was to natural peanut butter, in effort to avoid hydrogenated and partially hydrogenated oils and added sugar. I have tried many different brands of natural peanut butter, but my favorite just so happens to be local Krema peanut butter! I enjoy it in my oatmeal, on toast, with jelly in a sandwich, in a sauce on pasta and steamed vegetables…

Needless to say, I do not require a special occasion to whip up a special treat with peanut butter, but when I discovered that Monday was National Peanut Day, I certainly took advantage.


Thai-spiced peanut butter cookies (gluten free, oil-free, can be made vegan)


1 cup creamy, natural peanut butter (no sugar, salt, or oil added!)

1 chia egg: 1 tbsp chia seed + 3 tbsp water

3/4 cup honey or brown rice syrup **

1/2 tsp vanilla extract

1 tsp baking powder

1/2 cup coconut flakes, ground to flour in food processor

2/3 cup gluten free flour (I used Bob’s Red Mill)

1/4 – 1/2 tsp ground cayenne pepper


Mix water and chia seed together in a small bowl and set aside at least 5 minutes, until mixture becomes gelatinous like an egg.

Preheat oven to 350 F.

Meanwhile, cream together in a medium sized bowl peanut butter, honey or brown rice syrup, and vanilla with an electric mixer. Add chia egg after gel has formed.

In another small bowl, mix together gluten free flour, ground coconut flakes, cayenne, and baking powder.

Add dry ingredients to wet ingredients, mixing together until just combined.

Spray a large baking sheet with non-stick spray. Roll large spoonfuls of dough into balls, placing on cookie sheet and using a fork to form the classic peanut butter cookie design.

Bake cookies for 15 – 18 minutes, or until lightly browned.

**I used honey for this recipe, since I have a lot of it on hand. I suspect brown rice syrup would work the same way. This recipe may be worth a try with maple syrup or agave – and if you try it, let me know how it turns out!!