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Saturday, June 2, 2012

Fri. June 1st

Roasted Red Pepper Hummus with Veggies & Eggs

The Daily Dose:  I like the sound of this:  “Daily ‘Dose’ of Dark Chocolate Might Shield the Heart”

Breakfast: Oatmeal with Walnuts
½ cup plain Oatmeal, cooked with Fat Free Milk, in microwave
2 tbsp of plain Walnuts
Plain Cinnamon (a couple shakes on top)
5 oz. glass of OJ
Cup of Coffee, black

Lunch: Roasted Red Pepper Hummus with Veggies & Eggs
½ cup of Roasted Red Pepper Hummus (Recipe below)
2 Hard Boiled Eggs
Raw Baby Carrots
Sautéed Brussels Sprouts
3 small Beets
Fresh Radishes, sliced
Cup of Coffee, black

Extra Dark Chocolate!

Snack:  1 oz. Small Hershey’s Extra Dark Chocolate, Glass of Water

Snack:  ¼ cup of Pistachios, 3 Dried Apricots & Glass of Fat Free Milk

Snack:  2 slices of crispy Turkey Bacon dipped into 1 tbsp of Roasted Red Pepper Hummus

Whole Wheat Pizza with Red Onions & Kalamata Olives

Dinner: Pizza Night!
Homemade Pizza:  Whole Wheat Pizza Dough with low sodium Marinara, Part Skim Shredded Mozzarella, Kalamata Olives & 1 sliced Red Onion
Glass of White Wine

Dessert:  Vanilla Banana Walnut Sundae!
Made with ½ cup of All Natural Breyer’s Vanilla
½ banana, sliced
2 tbsp of Walnuts
2 tsp of Organic Chocolate Syrup
Glass of Water

*This night was a double whammy of sodium, fat, carbs and just overall sugar and calories.   But it was goooooood!  My solace is in knowing that a couple years ago that meal would have looked a lot different:  a  frozen Digiornos pizza (which are yummy, but loaded with a startling amount of sodium and saturated fat and carbs) with no Veggies and a full cup of ice cream, most likely without the Banana or Walnuts.  So yes, this was still an indulgent meal, but a big improvement in terms of lowering sodium, saturated fat, and simple sugars meanwhile increasing nutrition through Whole Grains, Veggies, Nuts & Fruit.

Amy's Homemade Roasted Red Pepper Hummus Recipe:
In a food processor, add 1 clove of garlic and pulse until garlic is in tiny pieces.  Then add 1 can of chick peas, drained, to the food processor, as well as 2 tbsp tahini, 1/2 tsp salt, juice from half a lemon and ½ - 1 cup of roasted red peppers, and process.  While food is mixing, drizzle in 1-2 tbsp of EVOO.  Process until it reaches desired consistency (sometimes it’s fun to leave it chunky or to make it really smooth, depending on how you will be using it).  If needed add cold water, a tbsp at a time, to get desired consistency.  Refrigerate until ready to serve.  When ready to serve taste to see if more salt is needed, if so, add it.  Then drizzle a little more EVOO on top or another squirt of fresh lemon!  

Tip:  I always try to make this a day before I want to use it because the flavor is always better after it marinates overnight!

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