Garlic Hummus

There are phases I go through with eating. Sometimes I'm on a kick with guacamole and tortilla chips.  Other times it's hummus.  One day, I shared with a friend and co-worker how much I loved hummus, but the recipes I'd tried at home just wasn't creamy enough for me.  I preferred the store bought type.  She shared with me her recipe, and I've been making it ever since.  I've also experimented with adding roasted red peppers and avacados.  All of which have been very good.  The addition of yogurt, I beleive with the secret to the creaminess I was looking for.  Personally, I use the greek yogurt for additional protein.

Garlic Hummus

1 15 oz can chickpeas, rinsed and drained
2-3 large garlic cloves
4 TBSP fresh lemon juice
2 TBSP olive oil
3 TBSP tahini
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 cup plain yogurt

Directions:

• Puree peas along with garlic in food processor.
• Add remaining ingredients and blend until smooth.
• Taste and adjust seasons by adding more garlic, cumin, lemon juice, or salt.
• Transfer to serving bowl and cover.
• Refrigerate until ready to serve.

Serve with fresh vegetables such as cucumbers, carrots, celery, and peppers.

Low Fat Cranberry & Blueberry Muffins

Thankfully cranberries last a long time in the refrigerator.  During the Thanksgiving and Christmas season, I do a lot of cooking and baking.  There are quite a few desserts that call for fresh cranberries and duing this time of year, they are easily found in the grocery stores.  Any leftovers can be frozen and added to recipes later.  Using unsweetened applesauce eliminates the need for added fat.  Instead of refined sugar, I have replaced it with honey.  Using almond milk will further cut out calories and making this treat dairy-free. Hint:  use foil-lined cups to prevent sticking.

Low-Fat Cranberry and Blueberry Muffins

1 egg
3/4 cup almond milk
1 1/2 cups all-purpose flour
1/2 whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/4 cup honey
1/2 cup unsweetened applesauce
1/2 cup blueberries, fresh or frozen, thawed
1/2 cup cranberries, fresh or frozen, thawed

Directions:

Combine all ingredients in a bowl, except berries.  Once combined, stir in berries.  Pour into prepared muffin tin.  Bake at 375° for 20 minutes or until lightly brown.

Yield: 12 muffins

No Bake Energy Bites

Here is a great snack when you need an extra boost!  I first made these when I was trying to quit my sugar addiction. The original recipe calls for chocolate chips, but this version omits that ingredient. Honestly, I don't miss them. They seem sweet enough with the honey.

I have the luxury of purchasing local honey.  Mud-E-Acres is only a mile from my house and the honey is wonderful!   If you have the opportunity to acquire local honey at your farmer's market, consider doing so.  Benefits of local honey include:

• allergy protection
• vitamins and minerals
• antioxidents

Flax seeds are packed full of nutrition.  A good source of protein and fiber, it's best to use ground flax seed. It's easier for the body to digest. The whole seed will pass through the body without all the nutritional benefits.  Chia seeds is a strange little beast that has been gaining popularity in diet circles. It's also packed with protein and fiber, as well as selenium, which may help to prevent heart disease and cancer.

No Baked Energy Bites

• 1 cup dry oatmeal
• 2/3 cup flaked unsweetened coconut
• 1/2 cup natural peanut butter
• 1/2 cup ground flax seed
• 1/3 cup honey
• 1 TBLS chia seeds
• 1 tsp vanilla

Stir all ingredients together and place in the refrigerator for 30 minutes. Roll into 1- inch balls and store in an air-tight container in the refrigerator.