Last week I had the chance to meet Rachael Ray and enjoy a variety of her favorite healthy recipes—no mac 'n cheese in sight! There were grilled vegetables galore, bite sized tacos, fruit and yogurt parfaits, and veggie soup to name a few. Having written several cookbooks and years of Food Network shows under her belt the TV personality has an arsenal of recipes at her disposal. But which recipe is Rachael Ray's favorite? When it comes to healthy eating, homemade spicy hummus takes the cake, which was actually my favorite too (the giardiniera was a close second)! My coworker, on the other hand, preferred the amazing apple and almond guacamole so I’ve decided to share both of Rachael Ray’s recipes.

Serve these up at your next party. I think they’d be great with a low calorie margarita or a pitcher of skinny sangria!

Rachael Ray’s Spicy Hummus

Serves: 4

Ingredients:
1 can chickpeas (14.5 ounces), drained 
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections 
A drizzle of extra virgin olive oil (EVOO)
1/2 teaspoon crushed pepper flakes 
1 teaspoon ground cumin (about 1/3 of a palmful)
1 teaspoon ground coriander (about 1/3 of a palmful) 
1 clove garlic, crushed 
Coarse salt 
1/2 lemon, juiced 
1 package of pita bread, grilled and cut into wedges for dipping

Directions
Combine chickpeas, tahini, EVOO, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and spread the with warm pita wedges around it on a serving platter.

 

Rachael Ray’s Apple and Almond Guacamole

Serves: 4

Ingredients:
1 recipe guacamole 
1 tablespoon lemon juice
1/2 Honeycrisp, Fuji or Gala apple, peeled and finely chopped

1 rounded tablespoon pureed chipotle in adobo*
A handful of sliced almonds

Directions:
Prepare the base guacamole in a mixing bowl.

Dress the guacamole with about 1 tablespoon lemon juice and combine. Add the apple into the guacamole, reserving 1 tablespoon or so for garnish, then stir in the chipotle in adobo. Mound into a serving dish and chill until you are ready to serve.

When ready to serve, toast the almonds until very fragrant and deeply golden. Top the guacamole liberally and entirely with toasted nuts; garnish with the remaining apple.

*A note from Rachael Ray: I seed the chipotle pepper to dial back the heat level and puree a whole can at a time. You can place the leftover in the freezer. The next time you need some, break off 1 inch per tablespoon for your recipe.

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.

 

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