Recipes you NEED to try!

Okay, so I kinda dedicated an entire post for my NutriBullet and giving you guys the lowdown on it ( if you didn’t already know ) and I think I remember promising a new post on a couple of the recipes from the NutriBullet recipe book for some of the savoury bits I have tried – and I promise you they won’t disappoint!

Hummus

Hummus and Muffins

Recipe 1 – Hummus ( with a lil tweaking by moi! )

– 2 cloves of garlic

 I recommend crushing before blending – just makes life a lil easier!

– 2 cups canned chickpeas, rinsed and well drained

 approx 2 reg sized supermarket tins

– 1 tsp sea salt

– 1/3 cup tahini

<< so tahini is super hard to get a hold of where I live, so I did some research and substituted it for a 1/4 cup of smooth peanut butter as tahini is kinda nutty! Other substitutes inc. sesame seed oil although you would have to trial the quantity! >>

– juice of 2 fresh lemons

– 1 tbsp extra virgin olive oil

The method is incredibly easy – it seems too good to be true but I promise it delivers! Literally..throw everything in the Nutribullet cup ( or whatever blender you are using ) and blitz up! I found that I had to take the cup off and mix up some of the ingredients myself a couple of times and also add a lil more o-oil to help it mix a little more smoothly! And the peanut butter isn’t noticeable – it helps and a little tang/kick/nuttiness that hummus needs! It keeps for ages too and I added cracked black pepper and paprika to the top of mine – amazing!

Butternut Squash Soup

Recipe 2 – Butternut Squash Soup

– 1 tbs olive oil

– 1 tbs crushed garlic

– 1 medium apple, peeled, cored, seeded, and cut in to chunks

– 2 1/2 lbs ( 2 reg sized ) butternut squash, peeled, seeded, and cut in to chunks

– 4 cups vegetable stock

– 1 tbs curry powder

– 1 cinnamon stick/pinch of ground cinnamon

– salt and pepper to taste

So obviously the method here is a little more complex but nothing really too different if you are used to making home-made soups!

1. Cook the onion, garlic and apple in a pot with olive oil over a medium heat

2. Add all the rest of the ingredients minus the s + p. Cover the pot and simmer for 20-25 minutes until squash is tender

3. Remove from heat (throw away cinnamon stick) and leave until cool enough to blend

4. Add batches to the NutriBullet cup and blend until smooth! Heat up and add s + p to taste!!

Phew!! So I’m not gonna lie…this soup does take a while to prepare and to cook everything before hand – peeling/seeding/chopping butternut squash = the bane of my life! But it is worth it in the end, it has deffo become my fave soup! I have made it a few times now and found I prefer it without the apple (I forgot to get some one time!) but for those who like a lil sweetness to their soup – go for it! Also I have always used ground cinnamon for ease – I just know I would probably end up leaving the stick in there!!

I have felt so much better about making my own meals from scratch – you know exactly what’s going in there and there’s no hidden nasties! Supersuperrrrrr satisfying too to see everyone enjoying something you have made and put effort in to..everyone at home has loved what I have made and I have requests to make more!! As well – the amount each recipe makes kept me going for days which means it’s an easy pack-up option for work!

Hope everyone is enjoying their stat to the new year – let me know if you try any of these recipes or other ones you have tried and tested!

1 Comment

  1. […] Once you have allowed the dough to prove, go ahead and go crazy by adding the tomato puree and vegetable to your base along with any other toppings and then bake for roughly 20 mins. Take out and top with spinach and add a lil balsamic glaze and dig in, I also like to have mine with a side of homemade hummus (find the perfect recipe here). […]

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