by Mike Egrie | Nov 5, 2024
Frank’s Redhot Buffalo HummusIngredients30 oz chickpeas, rinsed and drained⅓ cup water¼ cup tahini¼ cup Frank’s RedHot® original cayenne pepper hot sauce¼ cup olive oil2 tbsp fresh lemon juice3 cloves garlic, chopped½ tsp...
by Mike Egrie | Oct 7, 2024
Spinach and Spaghetti Squash FrittersIngredients3 tsp pine nuts2 garlic cloves½ cup Arabbiata sauce⅓ cup julienned sun-dried tomato (not in oil)2 tbsp grated parmesan cheese¼ cup plus 2 tablespoons olive oil, divided2 large eggs2 cups chopped baby...
by Mike Egrie | Sep 23, 2024
Oatmeal Breakfast PizzaIngredients1 cup old-fashioned rolled oats2 tbsp all-purpose flour2 tbsp ground flaxseed2 tbsp unsalted butter, softened2 tbsp unsweetened coconut flakes½ cup lite whipped topping, thawed if necessary½ cup plain nonfat Greek...
by Mike Egrie | Sep 9, 2024
Air Fryer Falafel PitasIngredients1 ½ cans (15.5 ounces each) organic garbanzo beans, drained and rinsed2 garlic cloves, chopped1 small jalapeño pepper, coarsely chopped⅓ cup fresh cilantro leaves⅓ cup fresh parsley leaves3 tbsp all-purpose flour1 tsp...
by Mike Egrie | Sep 3, 2024
Penne & Summer VegetablesIngredients1 box Barilla® protein+® penne pasta2 ½ cups NatureSweet cherubs tomatoes, halved¼ cup extra virgin olive oil½ cup white onion, chopped2 cloves garlic, minced1 lb asparagus trimmed, sliced on a bias2 cups yellow...
