Hummus & Date Toast

 
Hummus & Date Toast
 

Now, before you go running off and thinking, "That girl's crazy"... hear me out. If done right, a salty-sweet combo can be pure toast perfection. And lucky for you, I've perfected it, and all you have to do is recreate it in your own kitchen. It's super simple and easy. But, I'll warn you, I've only tested (and perfected!) it with these specific ingredients, so substitute at your own risk!

Bread

Go with a neautral, but nutty flavored bread. I love Udi's Whole Grain Gluten Free Bread or Dr. Schar's Multi-Grain Gluten Free Bread.

Hummus

Be warned: not all hummus is created equal. Most hummus is loaded with salt and preservatives... and if there's too much of either of those, that salty-sweet combo perfection I referenced above can be ruined. So, how do you avoid that? You make your own (... but, really, who wants to take the time to do that?) OR you let my friends over at Hummustir do the work for you. Hummustir is a shelf-stable, fully customizable hummus. (You can use this discount code for 20% off on Amazon too: MILKNHON)

Think about it... what are the bare-bones essential ingredients for a good hummus? Really, it's just chickpeas and tahini. Each Hummustir tub comes with shelf-stable packets of chickpea puree and tahini, and some additional spices if you want to use them. For this salty-sweet perfection Hummus & Date Toast, skip the spices. Just mix up the chickpea puree and the tahini! And that's it! AND the other great part about hummustir? The tubs can sit in your pantry for up to a year before going bad. It's organic, non-GMO, and free of preservatives like potassium sorbate. Once you've mixed up a tub, just store it in the fridge until you're done eating it... which won't take long, I promise. Just watch my instagram stories anytime to see how much my girls love this stuff. (And don't forget that amazon discount code: MILKNHON)

Medjool Date Paste

See the instructions below for making the perfect sweet addition to this toast. Medjool date paste is great in recipes, but it's also perfect as a spread. A great way to add natural sweetness, without added sugars, and the sugar crash that inevitably comes later on. I love using Natural Delights Medjool Dates. They're a trusted brand with great quality and flavor. And the texture is just ... you guessed it... perfection!

Added-Sugar-Free-Trail-Mix

Again, you can make your own using raw nuts, coconut, dried fruit, chia seeds, etc. Or, find a pre-made one you love. My favorite is Essential Living Foods Superfood Trail Mix. It's just raw ingredients, with no added sweeteners or flavorings.

All-Natural Peanut Butter

There's not a whole lot of explanation needed here... peanut butter should have one and only one ingredient. I'll give you a minute to think about what that should be... I know, it's tough one... keep thinking. Did you think of one? Ok, ok... I'll tell you... it's peanuts!! I love Crazy Richard's because this is the only ingredient in their peanut butter... AND they're very affordable (less than $4 a jar) unlike a lot of other natural peanut butters.

 

So there you have it... everything you need to know to make the perfect salty-sweet Hummus & Date Toast. Now go gather your ingredients, get that toaster fired up, and get in the kitchen!

Disclaimer: Please note that there are affiliate links and discount codes on this page and I will earn a small commission if you purchase through those links or codes. However, all opinions are 100% my own. Thank you for your support.


hummus & date toast

Hummus & Date Toast

2 slices whole grain or gluten free bread

1/4 cup Hummustir Classic hummus (with no seasoning)

2 Tbsp medjool date paste*

1/3 cup added sugar free trail mix (I like Essential Living Foods Superfood Trail Mix)

All natural peanut butter (I like Crazy Richard's Creamy PB)

 

Toast bread to desired crispness. Divide hummus and spread half on each piece of toast. Repeat with the medjool date paste. Add trail mix and peanut butter. Enjoy!


Hummus & Date Toast

Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.


Quesadilla Breakfast Tacos

 
quesadilla breakfast tacos
 

Quesadillas and breakfast tacos all rolled into one giant Quesadilla Breakfast Taco!

Anybody remember the double decker taco from Taco Bell?! Goodness, I remember loving those things! (Fortunately, my tasts and standards have improved since I was 7.)  I remember my mom bringing my brother and I each one every summer during swim meets (go sweetwater surfers!) and God bless her for sitting through those 8 hour swim meets just to see us swim for 30 seconds. 

But back to tacos ... this is my grown up (and way healthier) version of the double decker taco. You can customize these any way you like... play around with different toppings, try different seasonings. This is the combo that works well for us, but the possibilities are endless!


Quesadilla Breakfast Tacos

quesadilla breakfast tacos

Yield: 4 tacos

8 whole grain or corn tortillas

1/2 cup shredded mozzarella

Avocado oil

Refried beans*

1 avocado, mashed

Seasoning of choice (I prefer Trader Joe's Everything but the Bagel Spice)

1 baking potato, or sweet potato, diced

2oz. uncured sausage, cooked; or 2 eggs, scrambled

Plain Greek yogurt for topping/garnish

*Both H-E-B and Kroger have great store brand canned organic refried bean options. Just beans and spices in a BPA-free can!

quesadilla breakfast tacos

Preheat a large skillet and a medium size saute pan each over medium heat. To the side, assemble 4 quesadillas (each with 2 tortillas and 2 Tbsp shredded cheese). Add avocado oil to both the skillet and the saute pan, and let it heat for a few minutes. Place assembled quesadillas on the skillet and let cook for 5-6 minutes on each side.

Add the diced potatoes to the sautee pan and stir to coat with the avocado oil. Let heat/brown for 10 minutes. Stir. Add in sausage or scrambled eggs, and heat for an additional 10 minutes. 

Once everything is cooked, you're ready to assemble the best Quesadilla Breakfast Tacos ever! You can do this anyway you like, but I prefer this order: refried beans, mashed/seasoned avocado, potato/sausage/egg mixture, cheese, and greek yogurt. 

 
quesadilla breakfast tacos
 

Oatmeal Chocolate Chip High Protein Cookies

 
oatmeal chocolate chip high protein cookies
 

As healthy as I like to eat (most of the time), and as much as I like to keep my kids away from sweets and other junk food... sometimes I just want a freakin' cookie. And sometimes, I just want to be the cool mom who gets their kid a cookie at the grocery store and doesn't think twice about it. (Don't get me wrong, sometimes I do, but not very often.)

 
oatmeal chocolate chip high protein cookies
 

Wouldn't it be nice to be able to give your kids (or yourself) a "cookie" without any guilt?... and without a sideways glance from said kids asking "What the heck is this mom? You call THIS a cookie???" And imagine if that cookie was added sugar free, vegan, gluten free, and nut-free! Well, here it is... AND there's a secret ingredient that makes them high in plant-based protein and super moist and delicious! These Oatmeal Chocolate Chip High Protein Cookies will definitely be a crowd pleaser!

 
oatmeal chocolate chip high protein cookies
 

oatmeal chocolate chip high protein cookies

Oatmeal Chocolate Chip High Protein Cookies

1 cup rolled oats

1 can low sodium garbanzo beans, rinsed and drained

1/4 cup avocado oil

1 1/2 tsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup medjool date paste*

1/2 cup chocolate chips

oatmeal chocolate chip high protein cookies

Blend all ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency, remove the blade. Stir in chocolate chips. Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper. Using a fork gently press the dough scoops flat. Top with 2-3 additional chocolate chips per cookie, if desired.  Bake at 350 degrees for 25 minutes. Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack. Store in an airtight container for up to 3 days. 

 
 
oatmeal chocolate chip high protein cookies
 

Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.

Berry Minty Toast

Berry Minty Toast

berry minty toast

2 slices whole grain or gluten free bread

1/4 cup plain yogurt or skyr

Blackberries

Raspberries

4-5 mint leaves

1/4 cup low sugar or grain free granola

Toast bread to desired crispness. Divide plain yogurt and spread half on each piece of toast. Add berries, mint leaves, and granola. Enjoy!

Low Sugar Fruit Pizza

 
Low Sugar Fruit Pizza
 

This Low Sugar Fruit Pizza is always a crowd pleaser in our house! It's loaded with flavor and natural sweetness, and who doesn't love pizza for breakfast?!


low sugar fruit pizza

Low Sugar Fruit Pizza

1 pre-made pizza crust (or make your own)

1/2 cup plain or low sugar yogurt

1 batch raspberry chia jam 

low sugar fruit pizza

2-3 fruits of choice: blueberries, strawberries, peaches, etc.

Fresh herbs if desired, nuts, etc.

Spread yogurt in an even layer on cooked and cooled pizza crust. Next, spread jam on top of yogurt. Top with fruit and any additional toppings. Enjoy! Low Sugar Fruit Pizza will keep in the refrigerator for up to 48 hours. 


 
low sugar fruit pizza
low sugar fruit pizza
 

Watermelon Mint Chocolate Chip Slushie

 
watermelon mint chocolate chip slushie
 

Watermelon Mint Chocolate Chip Slushie

watermelon mint chocolate chip slushie

1 cup cubed watermelon, frozen

1/2 banana, frozen

4 mint leaves

1/4 cup coconut water

watermelon mint chocolate chip slushie

2 Tbsp chocolate chips

Add all ingredients, except chocolate chips, to a high powered blender. Blend until mint leaves are dissolved. Pour into a glass or bowl and top with chocolate chips. Enjoy!

 
watermelon mint chocolate chip slushie
 

Crispy Potato Wedges

 
crispy potato wedges
 

Happy National French Fry Day! (And if you're reading this on any day other than July 13, then happy whatever day it is! But really... shouldn't every day be national french fry day?! I vote yes.) 

crispy potato wedges

Let's be honest. Every once in a while, we all crave that perfect batch of Crispy Potato Wedges. When you get that perfect combination of crispiness, heat, and seasoning, it's really hard to say no! In fact, when I was pregnant with both of my girls, I'd crave a good batch of potato wedges so much that, I'd make them on an almost weekly basis! (What can I say... pregnant women love carbs!)

I never quite got them exactly how I wanted though... until now! A couple weeks ago I asked my followers on Instagram to share their tried and true tips for getting the perfect Crispy Potato Wedges. And man, did they deliver! I tried a few different techniques, and have compiled what I believe to be THE ABSOLUTE PERFECT CRISPY POTATO WEDGES!! Enjoy!

Don't forget to tag me on Instagram or Facebook, if you make any of my recipes, including this one!


Crispy Potato Wedges

crispy potato wedges

1 large baking potato

Avocado oil

Sea Salt

Seasoning of choice (I like Trader Joe's Everything but the Bagel Spice)

 

Preheat your oven to 450 degrees (425 if using a convection oven). Slice your potato vertically. Turn both halves face down on your cutting board. Cut into wedges. Soak cut potato pieces in a bowl of cold water while the oven finishes heating up.  

Once your oven is heated, removed potato slices from water and pat dry. Grease your baking sheet with avocado oil. Arrange wedges on baking sheet, making sure they don't touch each other. Rub each wedge (top and bottom) with a small amount of avocado oil, and top with a sprinkle of sea salt. Bale for 20 minutes, then remove from oven and flip. Bake for an additional 10-15 minutes until desired crispness is reached! You can then top with your seasoning of choice or serve as is. Enjoy!

 
crispy potato wedges
 

Red Pepper, Kale, Sausage Quesadillas

 
red pepper kale sausage quesadillas
 

My kids love quesadillas...Like, LOVE them! To the point that my oldest daughter asks for them on the daily. And while I may not make them for her every time she asks, we definitely do them for dinner at least once a week.

I used to be able to get away with being lazy and would just microwave two tortillas and some cheese (gasp, I know!... but I know you've done it at some point too! Or, if you haven't, let's pretend you have, so I feel a little better about myself...) But, three-year-olds are way smarter than they look. She caught on that there's a big difference in "take-y-dillas" in the pan compared to the microwave version. Ha! So she now specifically asks for her quesadillas to be cooked in "that pan right there, mommy"... 

Quesadillas are a great way to get in some veggies for your young ones (and maybe a stubborn spouse who cringes everytime you put anything green on his plate... I don't have any personal experience with that though... just thinking out loud there...)

These Red Pepper, Kale, Sausage Quesadillas came about one night when I needed to clean out our fridge before we went out of town, and they've been on repeat ever since! Enjoy!


Red Pepper, Kale, Sausage Quesadillas

red pepper kale sausage quesadillas

8 small whole grain or corn tortillas

1 cup shredded mozzarella cheese, divided

Avocado oil

1 red bell pepper, sliced and sauteed

1 bag Rhythm Superfoods Original Kale Chips

4oz. uncured sausage of choice

1 cup kale/brussel/broccoli slaw

red pepper kale sausage quesadillas

Heat avocado oil in a large skillet over medium-high heat. While the skillet is heating, assemble quesadillas in the following order: tortilla, 2 Tbsp shredded cheese, 2-3 sauteed bell pepper slices, 1 Tbsp crushed kale chips, 1 oz. sliced sausage, 1/4 cup slaw, 2 Tbsp shredded cheese, tortilla. Repeat 3 more times. 

Place tortillas in the skillet and let cook for 6-7 minutes on first side or until cheese begins to melt. Occasionally press the quesadillas down so they squish together a little more. They will be very tall to begin with, but will begin to melt down as they cook. Flip and cook for 6-7 more minutes on the other side. Serve with plain Greek yogurt, sour cream, or beans. 

Peaches 'n Cream Toast

Peaches 'n Cream Toast

peaches n cream toast

2 slices whole grain or gluten free bread

1/4 cup plain yogurt or skyr

1 peach, peeled and sliced

2 Tbsp low-sugar coconut or granola of choice

Toast bread to desired crispness. Divide plain yogurt and spread half on each piece of toast. Add sliced peaches to the middle of each piece. Sprinkle granola and/or coconut on top, and enjoy!

peaches n cream toast
peaches n cream toast