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There are many benefits to eating spicy foods, such as jalapeno peppers. Spicy foods increase circulation, can boost metabolism, and certainly make life a little more interesting. Jalapenos only have 4 calories and less than 1 gram of carbohydrates per pepper, which makes them a great option for low-carb diets. These peppers also contain vitamins A which is beneficial to your sight, and vitamin C which protects you from contracting scurvy. But what do we do with these peppers? Here are a couple of recipes compliments of that you can add to your spicy food repertoire.

Jalapeno Hummus

  • 1 Cup garbanzo beans
  • 1/3 cup canned jalapeno pepper slices, juice reserved
  • 3 tablespoons tahini 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • Crushed red pepper to taste


In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth. Enjoy with crackers, pita bread, or vegatables. Healthy Dinner Recipes Butternut Squash Soup with a Kick 2 Tablespoons butter 1 onion, diced 2 teaspoons grated fresh ginger 1 jalapeno pepper, seeded and diced 1 (2 pound) butternut squash – peeled, seeded, and cubed 1 (14.5 ounce) can chicken broth 1 (12 ounce) can evaporated milk ½ cup coconut milk 1 tablespoon white sugar Salt and black pepper to taste 1 cup sour cream 1 tablespoon chopped fresh thyme, or to taste 1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes. 2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

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When handling any kind of spicy peppers, remember the power of capsaicin, the oil that makes peppers spicy. This oil has been connected to weight loss, but can be dangerous in large quantities and can irritate your skin. When handling raw peppers, be very careful not to touch your face, especially your eyes, until you have washed your hands thoroughly with warm water and soap. If you forget and get jalapeno oil on your eyes, don’t worry; you won’t forget again. Wash your hands and face with warm water and soap. If the burning sensation continues visit your doctor to make sure you haven’t don’t any permanent damage.

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