Sweet Potato Hummus



1 sweet potato

1 can of cannellini beans

1 clove of garlic

1 teaspoon of tahini

2 tablespoons of olive oil (may need to adjust to liking)

2 tablespoons of lemon juice (from one 1/2 lemon)

1 teaspoon of salt (or to taste)





Pre-heat oven to 350F.


On a baking sheet, place sweet potato in the oven to roast for 30 minutes, or until tender.  Allow it to  come to room temperature and then peel and mash.


In a food processor, add your can of cannellini beans, garlic, tahini, olive oil, lemon juice and salt.  Pulse for 30 seconds or until creamy. You might have to add more olive oil or lemon juice to get it to the consistency of your liking.


Then add the mashed sweet potato and pulse for 15 more seconds until combined.


Serve with veggies,  as a spread for wraps, or whatever you like!


Apple Butternut Squash Soup   Makes 4 servings


                                  2 apples, chopped

                                  3 pounds butternut squash, peeled and chopped

                                  1 onion, chopped

                                  2 tablespoons coconut oil, melted

                                  2-inch piece ginger, peeled and grated                       

                                  4 cups vegetable broth                        

                                  1 bunch parsley, chopped



  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Add apples, squash, and onion to a large mixing bowl. 

  3. Coat the apples, squash, and onion well with melted coconut oil.

  4. Lay the mixture on a shallow baking pan and bake for about 35-40 minutes. The mixture should be soft and brown around the edges. 

  5. Next, add the roasted mixture to a large soup pot. 

  6. Add grated ginger and vegetable broth. 

  7. Cook for about 10 minutes until hot. 

  8. Use an immersion blender or a high-speed blender to make a smooth soup. (If using a blender, be mindful when blending hot liquids.)

       Serve with fresh parsley.

** Optional: Add some diced chicken or hemp seeds for protein!

Mexican Cilantro Chimichurri Sauce (Whole 30 compliant)



  • 1 cup cilantro, lightly packed

  • 1 cup parsley, lightly packed

  • 3/4 cup extra virgin olive oil

  • 4 tbsp lemon juice

  • 3 tbsp red onion, chopped

  • 5 cloves garlic

  • 2.5 tbsp red wine vinegar

  • 2 tsp oregano, dried

  • 2 tsp sea salt

  • 1/2 tsp red pepper chili flakes

  • 1/2 tsp black pepper, freshly ground

Prep Time

5 mins

Total Time

5 mins


Made with simple and fresh ingredients, this Mexican Cilantro Chimichurri Sauce is bright, tangy and flavorful. It's ready in under 10 minutes and requires only one tool: a blender!

Course: Sauce

Cuisine: Mexican

Servings:  servings (2 tablespoons per serving)

Calories: 186 kcal

Author: Isabel Eats


  1. Combine all ingredients in a blender and blend until finely chopped, about less than a minute.

  2. Serve and enjoy!

This recipe will keep fresh in a glass container for about 1 to 2 weeks refrigerated. Because olive oil solidifies when cold, make sure to take out the chimichurri beforehand and let sit on the counter until it reaches room temperature, or you can run the container under warm water until it reaches a normal consistency.

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