Hendy
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Tag: wholesome
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Starting the Day on a Wholesome Note
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What’s In And Out Of Your Control
Life is a weird mix of what we can change and what we just have to ride out.
This gallery is all about that constant balancing act, those decisions, flops, and flips that make up who we are. Some things are up to us, like hitting snooze or starting that new chapter.
Others, not so much, like traffic or your phone dying at 3%. It’s about acceptance, perspective, and finding humor in the chaos of control.
So take a breath, stop stressing about the things you can’t fix, and laugh at the ones you can.
Ryder
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Unbelievable facts
Sammy Griner, widely known as the viral ‘Success Kid’ meme, has turned 18 years old.
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A tip of the thinking cap to all the awesome teachers out there! (32 Photos)
My dad, brother, sister-in-law, and wife are all teachers, so my opinion on how amazing they are might be a tad bit biased. So don’t take my word for it, just check out what other people have to say about the incredible teachers and professors in their lives.
Stephen
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Golden Beet Hummus – Simply Scratch
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1-1/4 cups or about 10 (2 tablespoon) servings.
If you know me, you know I love hummus.
In fact, this recipe makes 10 homemade hummus recipes here on SS. Typically chickpeas are used to create that velvety creamy consistency. However roasted beets are another way. Plus they add a pop of color and a delicious earthy texture. I’ve made hummus with roasted red beets and they turn the hit a beautiful magenta color.
So of course I had to try it with golden beets. The color is a gorgeous sun-shiny yellow and the flavor is earthy, garlicky with just a hint of lemon. When serving as a dip, I like to makes swoops in the hummus, drizzle with a little olive oil and sprinkle with a little homemade za’atar.
To Make This Golden Beet Hummus You Will Need:
- golden beets
- garlic
- olive oil
- lemon juice
- tahini
- kosher salt
- za’atar
Preheat your oven to 400℉ (or 200℃).
Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil.
On a separate sheet of foil, place 2 cloves of unpeeled garlic. Drizzle with a little olive oil and a small pinch of salt.
Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.
Add the peeled and quartered beets and roasted garlic, juice of 1 lemon and 1/4 cup tahini with a pinch of kosher salt.
Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
Perfection!
Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar.
This golden beet hummus is earthy, buttery-smooth and so darn delicious!
Here are a few Ways To Use Hummus:
Love Hummus? Click Here For More Hummus Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings
Golden Beet Hummus
This Golden Beet Hummus is stunning, earthy and delicious. Roasted garlic and golden beets are blended with tahini and lemon juice for a simple dip for pita, veggies or a spread for sandwiches and wraps. Yields about 1¼ cups or about 10 (2 tablespoon) servings.
- 10 ounces golden beets, washed
- 2 cloves garlic, skin left on
- 2 teaspoons olive oil
- 1 lemon juiced
- 1/4 cup tahini
- kosher salt, to taste
- za’atar, for serving
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Preheat your oven to 400℉ (or 200℃).
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Trim the leafy ends off of 8 to 10 ounces of golden beets. Wash well and pat dry before placing them on a sheet of foil. On a separate sheet of foil, place the cloves of unpeeled garlic. Drizzle both with a little olive oil and a small pinch of salt. Fold up and crimp the foil for each parcel and place on a rimmed baking sheet. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
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Once roasted, allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy. Once peeled, cut into quarters.
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In the bowl of your food processor, add the peeled and quartered beets and roasted garlic, the lemon juice and tahini with a pinch of kosher salt.
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Secure the lid, puree until smooth. Stopping to scrape the sides of the bowl as you go.
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Spoon the golden beet hummus into a serving bowl and use a spoon to make swoops. Drizzle with olive oil and sprinkle with za’atar. Serve with warm pita, toasted naan and/or veggies.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoon, Calories: 57kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 24mg, Potassium: 127mg, Fiber: 1g, Sugar: 2g, Vitamin A: 14IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg
This post may contain affiliate links.
Laurie McNamara
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Everyday Kale Salad – Simply Scratch
This super simple Everyday Kale Salad has chopped lacinato kale, toasted sliced almonds, sweet dried cranberries and shaved parmesan tossed in a roasted garlic parmesan dressing. And addictive and wholesome salad you’ll absolutely love! Yields 4 servings.
Do you ever crave kale salad? Because I do.
Sometimes it’s brownies and other times all I want is an earthy, dark, leafy green salad. And when the craving strikes, this is my go-to salad because I usually have everything (with the exception of kale) on hand already.
I love how this salad is simple yet scrumptious. It’s salty, sweet and deliciously garlicky. The crunch of the toasted almonds and the sweetness of the dried cranberries are absolute perfection.
But the dressing. The dressing is my favorite part.
To Make This Everyday Kale Salad You Will Need:
- lacinato kale – Also known as dino kale or tuscan kale.
- olive oil – Adds flavor and aids in softening the kale.
- kosher salt – Aids in softening the kale.
- sliced almonds – Toasted in a dry skillet over medium-low heat until golden.
- dried cranberries – Adds a pop of color, sweetness and chewy texture.
- shaved parmesan – Lends flavor and saltiness.
- roasted garlic parmesan dressing
- freshly ground black pepper – Lends distinct bite and flavor.
optional variations:
- protein – Add cooked chicken or protein of choice.
- increased fiber and nutrients – Toss in cooked grains like rice, quinoa, bulgur wheat, winter wheat berries, barley, farro etc.
- nut allergies – Use crispy chickpeas or toasted pipits or sunflower seeds.
Once you’ve rinsed and chopped 2 bunches of lacinato kale, transfer to bowl, drizzle with a little olive oil and add a pinch of salt.
Use your impeccably clean hands to massage the salt and oil into the kale. Doing this will soften the kale leaves making them tender and easier to chew.
Transfer to a serving bowl (if not already) and top with 1/3 cup toasted sliced almonds and 1/3 cup dried cranberries.
Add s1/4 cup parmesan shavings, top with a spoonfuls of roasted garlic parmesan dressing (add to your preference) and more freshly ground black pepper.
Toss to coat everything in the dressing and serve!
What To Serve With Kale Salad:
Enjoy! And if you give this Everyday Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings
Everyday Kale Salad
This super simple Everyday Kale Salad has chopped lacinato kale, toasted sliced almonds, sweet dried cranberries and shaved parmesan tossed in a roasted garlic parmesan dressing. And addictive and wholesome salad you’ll absolutely love!
- 2 bunches lacinato kale, chopped and rinsed
- 1 drizzle olive oil
- 1 pinch kosher salt
- 1/3 cup toasted sliced almonds
- 1/3 cup dried cranberries
- 1/4 cup shaved parmesan
- freshly ground black pepper
- 1/2 cup roasted garlic parmesan dressing, more or less to taste
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Once you’ve rinsed and chopped the kale, transfer to bowl, drizzle with a little olive oil and add a pinch of salt. Use your impeccably clean hands to massage the salt and oil into the kale.
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Transfer to a serving bowl (if not already) and top with almonds and dried cranberries.
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Add the parmesan shavings, top with a spoonfuls of roasted garlic parmesan dressing and more freshly ground black pepper.
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Toss the salad to coat in the dressing before serving.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 0.25recipe, Calories: 292kcal, Carbohydrates: 23g, Protein: 13g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 19mg, Sodium: 853mg, Potassium: 635mg, Fiber: 7g, Sugar: 12g, Vitamin A: 13652IU, Vitamin C: 129mg, Calcium: 589mg, Iron: 3mg
This post may contain affiliate links.
Laurie McNamara
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Thanksgiving jokes your dad is sure to tell at the dinner table (25 GIFs)
If your uncle isn’t buzzing off 12 Miller Lites and your father isn’t going full dad mode with his jokes, then you’re doing Thanksgiving wrong. We’ve collected some of the most insane, wholesome, cringeworthy, and chaotic Thanksgiving jokes for you and yours to enjoy around the dinner table.
Enjoy!
Zach Nading
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