Again, here we are with a brand new day in front of us.....another day to eat as healthy as we can. I'm wondering if you tried the steel cut oats yesterday? Or, maybe you had to go buy some and are going to try them this morning for breakfast...you won't be disappointed...try them!
I stated in yesterdays' blog that I would talk about ideas for lunch today. Nothing is easier than to use left overs from the night before and throw everything into a wrap or even a pita. I always have homemade hummus on hand, (recipe to follow), which you can use as a spread on a tortilla or pita. Chop up whatever veggies you have in the refrigerator, tomatoes, lettuce, cucumbers, onions, shredded carrots, etc., add some left over beans or rice, maybe some corn...whatever you have on hand and wrap it up. Never get rid of small amounts of beans or rice from dinner, save it for a wrap during the week. You don't need much to make a really filling, tasty wrap. They are really so easy to make and easy to throw in a lunch bag and, kids love these! Have a small cup of soup on the side, and you have a really satisfying, healthy lunch.
My go to recipe for hummus is:
ROASTED RED PEPPER HUMMUS
2 19 oz cans chickpeas, drained and rinsed (or use your own)
1 12 oz jar roasted red peppers, including liquid
2 garlic cloves, chopped
1-3 t lemon juice
1 t ground cumin
Combine all ingredients in a food processor and process until smooth. Add a little water if the consistency is too thick. If you find it needs salt, you can add a little bit of Bragg Liquid Aminos, or first try using a little more lemon juice, that usually solves the problem! I divide this up into small amounts and freeze in ziplock bags...just grab a bag out of the freezer whenever you need some homemade hummus----the store-bought varieties are good, but they are usually loaded with oil---so remember to read the label.
EVERYTHING HUMMUS
1 15 oz can chickpeas, drained and rinsed
juice and zest of 1 lemon
3 T chickpea liquid, veggie broth or water
3 baby carrots
2 heaping T chopped red bell pepper
2 heaping T chopped onion
1 t seeded and chopped jalapeno pepper
2 T chopped celery
3 T chopped peeled cucumber
1 t Bragg Liquid Aminos or low-sodium tamari
2 T cilantro or parsley leaves
Combine all ingredients in a food processor and process until smooth. This is perfect on sandwiches, as a dip, or as a salad dressing with added balsamic or any other kind of vinegar.
Both of these recipes make about 3 cups of hummus, which is quite a lot. If you have never tried hummus before, what are you waiting for?? Trying new and different foods may surprise you....You never know what you are missing until you taste them for yourself!
I stated in yesterdays' blog that I would talk about ideas for lunch today. Nothing is easier than to use left overs from the night before and throw everything into a wrap or even a pita. I always have homemade hummus on hand, (recipe to follow), which you can use as a spread on a tortilla or pita. Chop up whatever veggies you have in the refrigerator, tomatoes, lettuce, cucumbers, onions, shredded carrots, etc., add some left over beans or rice, maybe some corn...whatever you have on hand and wrap it up. Never get rid of small amounts of beans or rice from dinner, save it for a wrap during the week. You don't need much to make a really filling, tasty wrap. They are really so easy to make and easy to throw in a lunch bag and, kids love these! Have a small cup of soup on the side, and you have a really satisfying, healthy lunch.
My go to recipe for hummus is:
ROASTED RED PEPPER HUMMUS
2 19 oz cans chickpeas, drained and rinsed (or use your own)
1 12 oz jar roasted red peppers, including liquid
2 garlic cloves, chopped
1-3 t lemon juice
1 t ground cumin
Combine all ingredients in a food processor and process until smooth. Add a little water if the consistency is too thick. If you find it needs salt, you can add a little bit of Bragg Liquid Aminos, or first try using a little more lemon juice, that usually solves the problem! I divide this up into small amounts and freeze in ziplock bags...just grab a bag out of the freezer whenever you need some homemade hummus----the store-bought varieties are good, but they are usually loaded with oil---so remember to read the label.
EVERYTHING HUMMUS
1 15 oz can chickpeas, drained and rinsed
juice and zest of 1 lemon
3 T chickpea liquid, veggie broth or water
3 baby carrots
2 heaping T chopped red bell pepper
2 heaping T chopped onion
1 t seeded and chopped jalapeno pepper
2 T chopped celery
3 T chopped peeled cucumber
1 t Bragg Liquid Aminos or low-sodium tamari
2 T cilantro or parsley leaves
Combine all ingredients in a food processor and process until smooth. This is perfect on sandwiches, as a dip, or as a salad dressing with added balsamic or any other kind of vinegar.
Both of these recipes make about 3 cups of hummus, which is quite a lot. If you have never tried hummus before, what are you waiting for?? Trying new and different foods may surprise you....You never know what you are missing until you taste them for yourself!
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