Zucchini Hummus

I generally eat very healthy foods; not a lot of processed food, all natural, whole grains, no white sugar or flour, etc... So with the pregnancy I decided I really want to keep that up. My father-in-law is pretty much a raw foodest (don't think that's a real word) due to some health problems and he has been teaching me a lot about it. So here is the latest recipe that was soooooo good.

Zucchini Hummus
Yield: 1 cup, 2 servings (I tripled it and it didn't make much so make a lot if you have a lot of people)

1 zucchini, peeled and chopped
(about 1 1/2 cups)
2 Tbs raw tahini (get at the health food store)
2 Tbs fresh lemon juice
1/2 tsp crushed garlic (1 clove)
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp salt

Blend it all together in the food processor with the S blade until smooth. Stop and scrape down sides of bowl with a spatula. Zucchini Hummus will keep for five days.

I put a bit of olive oil and paprika on top. You can eat it with cut up raw veggies. You could put it on top of a leaf of lettuce and then top with tomato and cumbers. You could eat it with tortilla chips, pita bread or "living" tortilla's that you get at the health food store. Enjoy! :)

Slow Cooked Carnitas Tacos

**I found this on a blog http://www.picky-palate.com/search/label/tacos check it out if you can, she has wonderful recipes on there. These tacos looked so great!

Ingredients
1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato

1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.

CHEESE & SPINACH SQUARES

**This recipe was sent in by Nicole. Check out her blog at, http://myyearwithout.blogspot.com/2008/11/my-sugar-free-streak-of-genius.html

Ingredients
1/4 C. butter3 eggs
1/2 C. millet flour
1/2 C. quinoa flakes
1 C. nonfat milk1 tsp. sea salt
1tsp. baking powder
1lb. grated cheese
4C. chopped greens (broccoli raab, kale, spinach...whatever you have!)

Spread melted butter in a 9x13 pan. Beat eggs. Add flour and flakes, milk, salt and baking powder. Add cheese and greens, mixing well. Spread into pan. Bake at 350 for 35 minutes. Cut into squares. Freezes well in zip-locks.Note: The original recipe called for one cup flour. I used the half cup millet flour and half cup quinoa flakes instead. It's amazing and no one will know that you didn't use flour!

CHICKEN NOODLE SOUP

**I got this recipe off of another blog that looks great http://lichtyfamilyblog.blogspot.com/search/label/Soup. This soup looked fantastic so I will have to try it. Adapted from Tyler Florence

Ingredience
1 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 package of wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

FLUFFY PANCAKES

**All I have been craving this pregnancy is bready, doughy stuff. I don't eat refined sugar so my options are somewhat limited. Here is a really great pancake recipe. I use whole wheat pastry flour and honey/agave nectar/or natual sugar replacement instead of refined sugarThis recipe is from recipezaar.com)

Ingredients
1 egg
3/4 cup milk
2 tablespoons margarine, melted
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt

Directions
1Beat egg until fluffy.
2Add milk and melted margarine.
3Add dry ingredients and mix well.
4Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7When bubbles appear on surface and begin to break, turn over and cook the other side.

CHEESE TOAST

**My Yiayia (grandma) and mother would make these a lot. They were a favorite of mine when I was a kid and now they are my kids favorite. We eat it as breakfast or with soups.

Ingredients
Bread
Mustard
Cheese

You can make these 1 of 2 ways. Fast way: toast the bread, then spread mustard on it, then put thin slices of cheese on top of that. Microwave until cheese is melted. Yummiest way: Spread mustard and cheese on the bread and put in the oven. You can even put it on broil for a couple of seconds and make it extra crunchy and flavorful.

FINNISH PANCAKES

My mother-in-law is from Finland and makes great finnish pancakes. This is not her recipe but it is close. I got it off of recipezaar.com. They are just like crepes.

Ingredients
2 eggs
1 teaspoon sugar
3/4 teaspoon salt
1 cup white flour
1 cup milk (we use buttermilk in our recipe)
2 tablespoons butter, melted
butter, used for frying (extra)
Directions
1Use a bowl large enough to hold all ingredients.
2Beat eggs, sugar and salt together.
3Add flour, milk (1% or 2% can also be used) and melted butter.
4Beat with whisk or hand mixer until not lumpy.
5Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
6You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
7Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan.
8While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
9Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
10Cook until the crepe starts to brown; cook the other side until brown circles start to form.
11Move the crepe around the pan to keep the pan greased and remove the crepe.
12You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
13They don't stay hot for long, so eat up while you can or there won't be any left for you!