PB Cookie Dough ‘Hummus’

Dessert hummus is a thing my friends, and an AMAZING thing at that!

A few months ago, while chatting about hummus at a Grocery Shopping Tour, my wondering eyes came across ‘dessert hummus.’  I looked online at different recipes, but unfortunately never got around to make it…until now.  To say, I am a little obsessed with how delicious this dip is, is an understatement.  I polished off an entire apple with the help of this yummy dip.

This recipe only has FIVE ingredients and take 10 minutes. Aka it is super simple, quick and easy.  

What’s so great about the recipe, besides the taste, simplicity and speed? The nutrition make-up, of course!


Also known as garbanzo beans, chickpeas are part of the legume family aka beans.  They are packed with nutrients, fiber and a good balance of protein, fat and carbs.  

1/2 cup of cooked chickpeas provides: 100 calories of energy, 6g protein, 2g fat, 20g carbohydrates, and 7g of fiber.

PEANUT BUTTER – Peanuts & Salt

I have peanut butter every. single. day. I usually go with Smucker’s All Natural, but for this recipe, I wanted something extra smooth, so chose Aldi organic peanut butter.  Both peanut butters listed above only have two ingredients: peanuts and salt.  This adds healthy fats, flavor, and some protein to the dip.  


Sugar is sugar BUT pure maple syrup is a great way to add flavor and sweetness to a dish in a more natural way.  PLUS, the entire recipe only calls for 2 tbsp of syrup aka a very small amount compared to many of treat/desserts.

If you’re off for spring break this week, surprise the kiddies with healthier treat made up of healthy fats, fiber, protein and minimal sugar.  

We dipped apple slices, graham crackers, cinnamon crackers, and pretzels, but would love to hear other good dippers you tried! 

Thank you friends and ENJOY!

Peanut Butter Cookie Dough ‘Hummus’

Dessert Hummus is a REAL thing.  Make for a snack or dessert with some apple slices, pretzels, or cinnamon crackers.
Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Servings: 6
Author: Michele Fumagalli, RD, LDN


  • 1 15 Oz. can Chick Peas, drained/rinsed
  • 1/2 cup Creamy Peanut Butter
  • 2 tbsp Maple Syrup
  • 2 tbsp Milk of choice
  • 2 tbsp Mini Chocolate Chips


  • Place chick peas, peanut butter, maple syrup, milk in food processor.  
  • Blend on high until desired consistency. You may need to scrape down sides.
  • Cover or put in air tight container and place in ridge to cool  Will keep for 4-5 days.
  • Dip with apple slices, graham crackers, pretzels or anything of your choosing

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St. Patty’s Day Inspired Shepherd’s Pie

Skillet Shepherd’s Pie

Last week, as Gwen and I were checking out her books the library, an Irish cook book caught my eye and decided to add it to our book list.  Different holiday’s/celebration get me inspired to try new recipes.   Believe it or no, I too can get stomped as what to make for dinner.  I usually go to pinterest or instagram for ideas but felt adventurous (i know, right) to actually 1) check out a library book for myself and 2) have it on a cuisine I do not eat often.
So, later that day, I skimmed through My Irish Table in 5-10 minutes.  As I skimmed, I noted which recipes would be REALISTIC to make.  Aka which recipe I have time for, my family would eat, and would fit my healthy lifestyle. I had made Shepherd’s Pie in the past and knew this would be a winner.
Most always, when I see a recipe, I more or less make it my own. Swapping out protein, changing or adding in vegetables, using the starch I have on had if didn’t get to run to grocery etc.  Feel free to use this template as just that, inspiration  to make your own Shepherd’s Pie

Use a different meat: ground turkey. venison, lamb etc.

Add-in more and or different vegetables.

Try it with sweet potatoes rather than white. OR follow the recipe and enjoy a delicious dinner with you family and friends.

Oregano – Thyme – Rosemary

Most importantly!! Enjoy this delicious meal surrounded with your family and friends.  I invited my mom over for the meal and the four of us sat down, exchanged stories and laughs all while disciplining Gwen to stay in her seat and eat 🙂 Feel free to pre veggies and boil potatoes the day before to cut to the time down

Skillet Shepherd’s pie

An Irish classic loaded with veggies and whole real foods!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Keyword: comfortfood, Dinner, Irish, Stpatricksday, wholerealfoods


Pie Filling

  • 1 pound Ground beef
  • 1 Yellow Onion (medium sized) diced
  • 2 Carrots bulk, peeled & chopped
  • 2 Celery stalks, chopped
  • 5 White Button Mushrooms, sliced
  • 2 cloves Garlic, diced
  • 1 Russet Potato peeled chopped (optional)
  • 1 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup Beef broth
  • 1 tbsp Thyme fresh, chopped
  • 1/2 tbsp Rosemary fresh, chopped
  • 1/2 tbsp Oregano fresh chopped

Mashed Potato Topping

  • 2 Russet Potatoes, peeled and quartered
  • 1-2 tbsp Kerry Gold Butter
  • 1 Egg Yolk
  • 1/4 cup Whole milk (dairy free, try oat milk)
  • 1/2 tsp Salt


  • Place quartered potatoes (for mash) and tbsp salt in a pot and cover with cold water. Bring the water to boil, then lowed the hear to medium and allow to simmer uncovered until cooked through, 20-30 minutes
  • While Potatoes cook….In 10′ skillet, brown ground beef, while beef is cooking, prepare carrots, onions and celery. 
  • Remove ground beef from pan (draining majority of fat, this depends on preference) and set aside
  • Leave in roughly 1 tbsp of ground beef fat and sauté the prepared vegetables (carrots, celery onion) over medium heat for 4-5 minutes. They should be a little translucent but still a bit firm. Scrape bottom of pan with spatula to get all the flavor mixed in.
  • Stir in mushrooms and garlic (and optional potatoes), let cook 2 minutes. Incorporate the beef broth and fresh herbs (rosemary, oregano, thyme) and let cook 2 minutes
  • Return cooked ground beef to pan, stirring until incorporated and lower heat to simmer until mashed potatoes are ready. Preheat oven to 450′
  • When potatoes are fork tender, drain water keeping roughly 1 tbsp of cooking water. Mash potatoes, then add butter, milk, egg yolk. Stir until all incorporated and finish with salt
  • Spoon mashed potato mixture over pie filling. Then lightly go over with tip of fork to make ripples. (see photo, this only makes it prettier). Bake in cover for 30 minutes. Let sit for 5 minutes before serving (it will be hot!)


Feel free to add in more vegetables.  I always say the more the better!