Chocolate Hummus – A 5 Ingredient, Healthy Snack!

Yes, you read that right, chocolate hummus. Sounds strange, but it’s delicious.

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A while back, I saw a chocolate hummus (I think Boar’s Head brand) on Amanda’s Instagram story and was intrigued. A few weeks later, I stumbled across it at Fry’s, gave it a try, and was hooked (thanks for letting me know about it, Amanda!). It pairs perfectly with fruit and/or graham crackers and feels like a treat, but is full of healthy ingredients. I knew I had to recreate it at home.

This dip uses only 5 ingredients, is vegan and makes for a perfect sweet snack! While it is a chickpeas base, you really don’t taste the chickpeas in the final product. Instead, you have a chocolatey, lightly sweet snack.  I found it satisfied my sweet tooth but was also filling and didn’t leave me with a sugar crash an hour later, which made it the perfect afternoon snack for me and the kiddos!

Chocolate Hummus


  • 1 can chickpeas, drained
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 4 tablespoons almond milk (I used unsweetened vanilla)

Directions:  Add all ingredients in a food processor or blender, mix well, stopping to scrape the sides as needed.  Process until a nice, smooth consistency is reached. Serve cold with fresh fruit or graham crackers.

*feel free to add a little more or less cocoa powder or maple syrup to customize to your tastes.  

Let me know if you give it a try!

What are you snacking on these days?  As it gets warmer here, I have been all about cold snacks, give me all the smoothies and veggies with hummus!

I am linking up with Confessions of a Mother Runner and A Whisk and Two Wands for meatless Monday, stop by to check out tons of delicious vegetarian recipes!

Thanks for stopping by today, hope you have a great one!


Kale and Brussels Salad with Goat Cheese Dressing

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Happy hump day friends!  Hope the first half of your week has been excellent. Thank you for all the sweet one-year blogaversary messages (and 5k messages), you guys truly are the best!

Today I wanted to share a salad we have been loving over here. This is a recipe I had been meaning to recreate for a while now.  About a month and a half ago, I had this amazing kale and Brussel sprouts salad with a goat cheese dressing, it was incredible and I knew I needed to recreate it at home.   After a little trial and error with the dressing, I finally got it to my liking and ready to share with you guys.

This salad is packed with good for you ingredients and the tangy goat cheese dressing is so delicious mixed in with the shredded Brussel sprouts, sweet bites of date and dried cranberry and crunchy pumpkin seeds.

The whole thing comes together quickly, but can easily be made in advance, just wait to add the dressing until you are ready to serve.

Kale and Brussels Salad with Goat Cheese Dressing

Serves 4

Goat cheese dressing:

  • 2 oz goat cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1/2-1 teaspoon honey (to taste)
  • dash of pepper

Directions:  Add all ingredients to a blender and blend until smooth.


  • 1 bag or bunch kale, cut and de-stemmed, massaged with:
    • 1/2 teaspoon olive oil
    • juice of half a lemon
  • 3 cups sliced Brussel sprouts, sautéed
    • 1 teaspoon olive oil
    • salt and pepper to taste
  • 1/2 cup chopped dates
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds

Directions:  To massage kale, place kale with olive oil and lemon juice in a large mixing bowl.  Gently toss and rub olive oil and lemon into kale until the color starts to slightly brighten.

Saute Brussel sprouts in olive oil on a medium heat and season with salt and pepper to taste, cook until just starting to soften, about 2-3 minutes

Combine all salad ingredients and toss.  Drizzle goat cheese dressing on top to serve. Refrigerate all leftovers. Note:  The dressing will thicken in the fridge, just add a little water if you need to thin it out before serving.

Let me know if you give it a try.  Hope you have a great day!

Healthier Spinach Artichoke Dip

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Hey friends, how is your week going?  We are recovering over here after a pretty sleepless night on Monday.  My little guy was having a lot of trouble sleeping, which is unusual for him.   This translated into the hubs and I getting minimal sleep.  Needless to say, yesterday was a day during which I was especially grateful for my coffee.

Today I wanted to share a new recipe with you all.  Over the weekend, I had a hankering for spinach artichoke dip, and with my book club on Sunday, I figured it was the perfect excuse to whip some up.  I’m not much of a mayo fan and wanted something a little lighter than your traditional spinach artichoke dip.  This version has all that delicious garlicky artichoke taste but with protein-rich Greek yogurt instead of the mayo.  It comes together in a snap and was a definite crowd pleaser.  Enjoy with your favorite dippers.  I love chips and crudite, the hubs is all about the baguette.

Healthier Spinach Artichoke Dip


  • 1 can (14 oz) artichoke hearts, drained and diced
  • 8 oz ( about 3 cups)  frozen spinach, defrosted and drained
  • 1/2 cup (one small can) water chestnuts, drained and diced
  • 2 teaspoons minced garlic
  • 1 cup plain greek yogurt
  • 1/4 milk of choice, I used plain, unsweetened almond milk
  • 3/4 cup + 1/4 cup Italian four cheese blend
  • Sprinkle of pepper (optional)
  • 1/4 cup parmesan

Directions: Preheat oven to 400 degrees.  Mix together artichoke hearts, spinach, water chestnuts, minced garlic, greek yogurt, milk, a dash of pepper and 3/4 cup cheese in an oven safe dish.  Top with remaining 1/4 cup cheese and parmesan.  Bake for 30-40 minutes until bubbly and cheese on top is lightly browned.  Serve with your favorite dippers.

What is your favorite party food?  How is your week going so far?

Hope you have a great day!


Healthy and Hearty Roasted Vegetable Salad

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Hey, how has your week been so far? We are a rocking and a rolling over here. Monday was a busy day (it is typically our longest day), and Tuesday just flew by.

A few weeks ago, we picked up dinner at a restaurant called Sauce Pizza & Wine.  It is a place I used to frequent but had not been to in at least a few years. We ordered a delicious rosemary potato pizza (potato on pizza is amazing) and a roasted vegetable salad. Both the hubs and I adored the salad, and I knew I had to recreate it at home. The original salad used Brussel sprouts, but in my remake, I used asparagus. I am personally a huge Brussel sprout fan, but the hubs is not, so I wanted to use a vegetable we could both get behind. I also went with pumpkin seeds at the hubs suggestion, instead of walnuts the restaurant used.  I think any nut or seed you love would be great here though.

This salad is a delicious, hearty vegan meal that is awesome warm, or cold. The dressing is easy to make and uses only a handful of ingredients. This is also a great meal prep option, as you can make the dressing and roast the veggies in advance. That way, meal assembly can be done in minutes.

Roasted Vegetable Salad

Serves 3-4


Directions:  Combine all ingredients and mix well.  I like to add in a jar and shake, but you could also whisk in a bowl.

Roasted Vegetables:

  • 1 head cauliflower, washed and chopped
  • 2 cups (one small) butternut squash, diced
  • 1 bunch asparagus, washed and cut
  • A drizzle of olive oil
  • Salt and pepper

Directions: Preheat oven to 400. Lightly toss veggies in olive oil and season with salt and pepper (I do this right on a baking sheet to avoid additional dishes). Spread in a single layer on a baking sheet and bake for 30-40 minutes, flipping halfway through.

Remaining ingredients:

To assemble:  Place a bed of salad greens on a plate.  Top with roasted vegetables, a sprinkle of pumpkin seeds and dried cranberries.  Drizzle with dressing. 

Hope you enjoy this salad as much as we have. Let me know if you make it with any customizations, I always love hearing about new flavor combos to try. I personally think a little diced avocado would be great in this salad and will be trying that the next time I make it.

Hope you have a great day!

15-Minute Chickpea Masala

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Hey friends, happy hump day!  How is your week going? We have been a rocking and a rolling over here.  On Monday, I had planned to catch a yoga class after dinner.  But instead, the kids and I stayed at the park late after school, celebrating a friend’s birthday and playing with school friends. I probably still could have made yoga, but the hubs suggested we order in from a pizza place he wanted to try, and pizza with the fam > better than class (even my favorite yoga class).  I did do a little yoga flow at home and managed to squeeze in a late yoga class yesterday, so I am calling it a win all around.

Today I wanted to share a super easy recipe for a quick weeknight dinner.  This recipe comes together in about 15 minutes with minimal ingredients. It is also vegetarian, so perfect for my vegetarian friends, a quick meat-free Lent dinner, or for anyone trying to get more plant-based meals in their diet.  We loved this meal, and you can easily change it up by subbing in other veggies.  I definitely see this being a weeknight go-to for us.

15-Minute Chickpea Masala

Serves 4


  • 1 tablespoon oil (I used grape seed oil)
  • 12 oz broccoli florets (fresh or frozen)
  • 1 can (15 oz) chickpeas, drained
  • 1 teaspoon minced garlic
  • A sprinkle of cumin
  • A sprinkle of turmeric
  • 1 jar (15 oz) masala sauce
  • to serve: brown rice, lemon, and cilantro for garnish

 Directions: In a frying or saute pan, heat oil over medium-high heat.  Add broccoli and chickpeas and saute about 5 minutes.  Add garlic, turmeric, and cumin and stir for another minute.  Pour in masala sauce, as well as a little water if the sauce is really thick already.  Simmer for about 7-10 minutes until hot and broccoli cooked to preference.  Serve over brown rice (I used the instant frozen brown rice from Trader Joes, which microwaves in 3 minutes).  Garnish with a squeeze of fresh lemon and a sprinkle of cilantro.  Enjoy!

Looking for other easy weeknight dinners?  How about my Weeknight eggroll in a bowl or a Cuban Chicken Bowl.

What are you eating this week?

Hope you have a great day!



Savory Breakfast Muffins (Gluten/Grain Free)

This post may contain affiliate links, please see my disclosure here.  Thank you for your support!

Happy Tuesday! How is your week starting out? No complaints over here. Yesterday was full of the usual Monday hustle and bustle, but I felt prepared and everything went pretty smoothly. Since I knew we would have pretty full days this week, I made sure to do some good meal prepping on the weekend. Dinner last night was pretty much heat and serve, and I have breakfast ready to go for the week!

What am I having for breakfast this week?  These delicious, savory breakfast muffins. These little lovelies are made with coconut flour, so they are gluten and grain free. They also come in at just 110 calories and have 6 grams of protein per muffin with the mix-ins I used. I have been loving a couple in the morning paired with fresh fruit.

Savory Breakfast Muffins

Makes 12 muffins


  • 6 eggs
  • 3/4 cup coconut flour
  • 2.5 tablespoons melted butter, ghee or coconut oil
  • 1/2 cup milk of choice (I used 2% milk)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash of salt and pepper
  • Add-ins: get creative here, I used 4 slices chopped turkey bacon, 2 diced green onions, 1/4 shredded cheese

Directions.  Preheat oven to 400.  Spray a muffin pan with cooking spray.  Mix first 8 ingredients together until well mixed.  Fold in add-ins.  Evenly distribute into muffin tin.  Bake for 18-20 minutes until firm to the start and just starting to brown on the edges.

Leftovers can be stored in the fridge.  I would suggest heating them up to serve as they are best warm.  Just leave out the bacon to make these vegetarian  You can also play with the add-ins you use to make it your own.

Are you a sweet or savory breakfast person?  I love both.  My during the week go to breakfasts are usually some combination hardboiled eggs with fruit, homemade muffins, and oatmeal.   On the weekends, I love a good quiche or traditional eggs and bacon breakfast.

Hope you have a great day!

Lemony Garlic Baked Salmon

Hey friends! How are you today? How was your Monday? I was off yesterday and enjoyed a little extra time with my minis. They even ” helped” me with some chores!  I did a ton of laundry yesterday, and am proud to say that I even put most of it away.  I actually kind of like doing laundry, but I hate putting it away and usually put it off for way too long.

For a long time, I was intimidated by the idea of cooking fish at home. The hubs does not really eat fish, so I wouldn’t make it for dinner, and just didn’t really have much experience preparing it. Over the last year or so, I decided that I needed to get over that and have been making fish a lot more regularly. Salmon is one of my favorites, and it is so easy to prepare. Today I thought I would share one of my favorite ways to prepare salmon for a weeknight dinner. It takes minutes to prep and bakes up quickly. I usually roast some veggies while it is baking and maybe make some instant rice, for a healthy dinner that is ready super fast and requires minimal dishes!

Lemony Garlic Baked Salmon

Serves 4


1 salmon filet, skin on (about 1-1.25 lbs)

1 lemon, sliced into rounds

2 tablespoons olive oil

2 cloves minced garlic

1 teaspoon Italian seasoning

Dash red chile flakes

Salt and pepper to taste

Directions: Preheat oven to 400.  Lightly spray a sheet pan with cooking spray.  Blot salmon with a paper towel.  Mix together olive oil, garlic, Italian seasoning and red chile flakes.  Salt and pepper fish, then spoon olive oil mixture over top.  Top with sliced lemons.  Bake for 20-25 minutes, until it flakes easily with a fork.

Do you eat fish?  Are there any foods that you were nervous to make on your own?

Hope you have a great day!

Weekend Recap – Snacks Galore and return of OTF!

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Hi friends! Happy Martin Luther King Jr Day.

How was your weekend? We had a pretty great one over here. Friday after school and work we had our usual park time, then came home for dinner. We were greeted by some goodies in the mail. We all always look forward to my monthly Love with Food Box (<- use my link for 50% off your first box) and we totally broke into some of those snacks as soon as we opened it.

The evening winded down pretty early, and I was in bed by 9:15. It was everything I wanted after a busy week.

Saturday started with teaching class and the usual chores. I took my little guy grocery shopping, just he and I, and was surprised with how much input I got from him regarding what we should eat this week. He had plenty of opinions and ideas. Turns out he prefers chunky peanut butter over creamy, in case anyone was wondering. Saturday afternoon/evening, the hubs had some well-deserved adult time with a friend that was in town. The kids and I took it as an opportunity to have a little pizza party and movie time. We recently introduced them to The Lion King, and it was so fun to watch it with them and relive some childhood memories of my own.

Sunday morning marked my return to Orangetheory! Between our cold and some obligations over the past few weeks, it was actually my first OTF of the new year. It felt so good to get a great workout in!

Sunday afternoon I had my book club. Even though I hadn’t read the book, I was still really looking forward to seeing everyone and enjoying some of the awesome snacks. My contribution was pizza rolls. These are a go-to appetizer for me when I am short on time or am just not sure what to make for a party. They might not be the healthiest, but they are quick, easy and everyone loves them. All I do is roll store-bought pizza dough up with cheese and pepperoni, slice and top with a little olive oil mixed with Italian seasoning and Parmesan. Bake and serve with marinara, easy peasy.

As always, the snacks were amazing.  This is my plate.  I also had half a cookie and sampled some cake and bread pudding.  The book this month was In the Midst of Winter by Isabel Allende.  I did not read it, but from the discussion, it sounded interesting.  The actual reviews from the group were pretty mixed.

The rest of the weekend was spent hanging with the babies and getting ready for the week.

How was your weekend?  Any plans for the week?  I am off today, so enjoying a little extra kiddo time and letting myself transition into the work week.

Hope you have a great day!

Cuban Chicken Bowl

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey friends,  how are you today?  Just getting settled into the week over here.  I have just finished switching to a new hosting site and am still figuring out how everything works.  Please bear with me over the next week or so as I am learning.  I am not the most technologically savvy person, so any big changes involve a lot of crossed fingers and hoping for the best.  Since it is a new hosting site, if you follow me on WordPress, you will not receive an email when a new post comes out (though new posts will appear on your reader), please follow me by email to stay in the loop.

Last week I shared a day of eats, including a Cuban chicken bowl.  I received several requests for the recipe, so I thought I would share how I make it today.  The hubs and I got the idea from either Pinterest or a cookbook years ago (we couldn’t agree on where we saw it), and have been making our own variation ever since.  This is a great meal prep meal, as everything can be made in advance, and put together in minutes when you are ready.

Cuban Chicken Bowls

Serves 4


  • 1 pound boneless chicken breasts or thighs (whichever you prefer)
  • 1-2 tablespoons Jerk seasoning
  • 2 cups prepared brown rice (I use an instant variety from Costco to save time)
  • 1.5 cups black beans (canned is fine, or you can make your own in advance)
  • 1 plantain
  • 1 tablespoon olive oil
  • salt and pepper
  • Mango salsa


Coat chicken in jerk seasoning and cook.  I cooked mine by coating in seasoning and cooking in the Instant Pot.  You can also grill, bake or pan fry, but may need to add a little oil depending on how you are cooking.  Once cooked, shred or dice, and set aside.

Cook rice and beans (if needed)

Peel and thinly slice plantain into medallions.  Heat oil in a pan over medium heat, cook plantains on each side for 1-3 minutes, until golden brown.  Move to a paper towel lined plate, salt, and pepper to taste.

Make mango salsa (you can also buy pre-made mango salsa).  It is super easy to make your own, this is how I make mine:  1 mango, 1/4 chopped cilantro, 1/4 bell pepper, juice of half a lemon, juice of half a lime.  Dice mango and bell pepper, combine all ingredients in a bowl.

To serve, heat chicken, beans, rice, and plantains (if needed).  Start with a layer of rice, then beans, then chicken and plantains.  Top with as much mango salsa as your heart desires.

Let me know if you give it a try.   What are some of your favorite meal prep dinners?  I always love trying out new recipes and would love to try out some of yours.

Hope you have a great day!


Vegan Cherry Walnut Steel Cut Oats (Instant Pot Recipe)

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey!  Happy Friday eve.  How are you today?  I felt much more in my groove yesterday than I did on Tuesday, and the little guy seems to be feeling better.  Thank goodness for that!

So today, I wanted to share a quick recipe with you all.  As I mentioned, I got an Instant Pot for Christmas and am just loving it!  It streamlined my meal prep so much on Monday and I am having such a good time trying out new recipes with it.

I love steel cut oats, but they can take a minute to make on the stove.  They turn out great in the crockpot, but I am not always great about prepping and setting it the night before.  I had a hankering for oats the other day and whipped up this batch of deliciousness in a jif!  It cooked for exactly 3 minutes, and from prep start to finish was ready in about 10 minutes.


Vegan Cherry Walnut Steel Cut Oats

Makes 2 servings


Directions: Add all ingredients to Instant Pot.  Set for manual cook, 3 minutes.  Allow Instant Pot to do its thing.  Serve, top and enjoy.

Are you in an oatmeal fan?  Steel cut or Old Fashioned?  I like both, but prefer the chewy texture of steel cut.

Hope you have a great day!