For so many years I was on diet, like every other woman in America. Can you relate to this? So finally, I found foods I could eat and not pack on the pounds. I could eat and not feel deprived. I could eat and have a sensational feeling running through my body plus get tons of nutrients and vitamins. And you know… I’m Health Coach, so I talk a lot about nutrients and vitamins – get used to it, haha !
I grew up eating hummus and tabouli so making my own healthier versions is very special for me. Good news is, you can eat this food, ditch the diet mentality and feel your very best!
Recipe – Roasted Garlic Hummus
3 cups of cooked chickpeas
3 T. olive oil (Organic, First Cold-Pressed)
3 cloves of roasted garlic (how-to in steps)
1/8 t. each Sea salt and black pepper, plus more to taste
1. Preheat oven to 350.
2. Take a bulb of garlic, trim the excess layers off garlic, but leave bulb in tact. Cut off top of bulb so clove tops are trimmed.
3. Wrap garlic bulb in foil, then bake for 50 minutes.
3. Remove from oven, carefully remove foil, let cool.
4. Place chickpeas in bowl then mash with a fork, this will be chunky so mash to your desired consistency.
5. Add olive oil, roasted garlic, sea salt and black pepper. Mix all ingredients together.
6. Garnish with fresh chopped parsley.
7. Serve with freshly sliced veggies of choice (carrots, bell peppers, cucumber, your favorites!)
Recipe – Pine Nut Quinoa Tabouli
1 cup quinoa
2 cups water
2 T. olive oil (Organic, First Cold-Pressed)
1/4 c. fresh chopped parsley
1/4 c. toasted pine nuts
juice of half lemon
sea salt and black pepper, to taste
1. Rinse quinoa in fine mesh strainer until water runs clear, this will remove protective bitter coating called saponin.
2. Add quinoa and water to medium pot, bring water to boil, then turn down heat to low. Cover and simmer 15-20 minutes.
3. When water cooks off quinoa, remove from heat, allow to cool.
4. Toast pine nuts by heating a stainless steel frying pan on medium-high heat on stovetop. Allow pan to heat about 5 minutes.
5. Add pine nuts and continuously move pan to toss pine nuts. Cook 30 seconds to 1 minute to brown pine nuts, then add to quinoa.
6. Place quinoa and pine nuts in serving bowl and add olive oil, parsley, lemon, sea salt and black pepper. Toss well.
7. Season to taste, then serve at room temp or store covered in fridge. Tastes better when ingredients have a chance to marinate together.
Have you made your own versions of foods you grew up eating? Please share a link in the comments below!!