Pumpkin Pie Shake

Pumpkin Pie Shake Ingredients:

• 2 cups vanilla reduced-fat ice cream
• 1 cup fat-free milk
• 2/3 cup canned pumpkin
• 1/4 cup packed brown sugar
• 3/4 teaspoon pumpkin-pie spice
• 3 tablespoons frozen fat-free whipped topping, thawed
• Pumpkin-pie spice (optional)

Directions

1. Combine first 5 ingredients in a blender; process until smooth
2. Pour 3/4 cup ice cream mixture into each of 4 glasses.
3. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
4. Enjoy!

Video: Whole Wheat Bread

Whole Wheat Bread Ingredients:

• 1¼ C warm water
• 1 Tbsp dry active yeast
• 2 Tbsp honey
• 1 tsp kosher salt
• 1 Tbsp fresh lemon juice
• 1½ Tbsp oil
• 3 Tbsp vital wheat gluten
• 3 C whole wheat flour, divided **

Directions:
1. Add water, yeast and honey to pitcher and secure lid. Press “Pulse” 2 times. Allow the yeast to proof for 5-10 minutes.
2. Preheat oven to 350ºF. Add kosher salt, lemon juice, oil and gluten to pitcher and secure lid. Press “Pulse” 2 times. Add ⅓ of flour to pitcher and secure lid. Press “Pulse” 1 time. Add another ⅓ of flour and secure lid. Press “Pulse” 3-5 times. Add the last ⅓ of flour and secure lid.
3. Press “Pulse” 8-10 times until all flour is incorporated and dough ball forms. Allow dough to rest in pitcher for 10-15 minutes. Dump dough ball onto oiled surface and shape loaf. Place shaped loaf seam side down into 9″x5″ greased, loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pan by approximately one inch.
4. Bake for approximately 22-25 minutes or until done. Remove bread from pan and allow it to cool on a wire rack before slicing.
**If you have wheat berries on hand, blend 2-½ cup wheat kernels on speed 9 for full cycle. Set aside the freshly ground flour until after proofing of yeast. (this may fog your jar, but it will not affect the function)

Black Bean Soup

Black Bean  Soup Ingredients:

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 3 cups water
• 1/2 cup prepared salsa
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 4 tablespoons reduced-fat sour cream (optional)
• 2 tablespoons chopped fresh cilantro (optional)

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

Sassy Salsa

Sassy Salsa Ingredients:

• 1 (14 ½ ounce) can tomatoes and green chilies
• 1 (14 ½ ounce) can whole canned tomatoes (plus the juice)
• 4 teaspoons jalapenos (canned,diced, not pickled)
• ¼ cup yellow onion (diced)
• ½-¾ teaspoon garlic salt
• ½ teaspoon cumin
• ¼ teaspoon sugar

Directions:

1. Place jalapenos and onions in your Blendtec Blender.
2. Blend for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Summer Squash and Corn Soup

Summer Squash and Corn Soup Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (from 1 large ear; see Tip)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Directions:

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice.
3. Serve garnished with the remaining 2 teaspoons herbs and feta.

Peanut Butter Cookie Spread

Peanut Butter Cookie Spread Ingredients:

• 2 cups cooked chickpeas
• 2 tablespoons smooth peanut butter (don’t use natural)
• 3 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon raw sugar
• 1 (1 g) packet stevia artificial sweetener (like Krisda)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 pinch sea salt

Directions
1. Combine all ingredients in a blender and blend on high speed until smooth.
2. Stop blender to stir with a spoon if necessary to help blend ice cream.
3. Pour into 12-ounce cups and serve each with a straw.

Copycat Mcdonald’s Shamrock Shake

Copycat Mcdonald’s Shamrock Shake Ingredients:

• 2 cups vanilla ice cream or 2 cups soy ice cream
•  1 ¼ cups 2% low-fat milk or 1 ¼ cups soymilk
•  ¼ teaspoon mint extract
•  8 drops green food coloring

Directions
1. Combine all ingredients in a blender and blend on high speed until smooth.
2. Stop blender to stir with a spoon if necessary to help blend ice cream.
3. Pour into 12-ounce cups and serve each with a straw.