Hi friends! Hope all you East coast Americans survived the blizzard with enough beans and rice to keep you going. Check out what’s in our pantry in the video below, and look forward to weekly videos this year from me. Put in the comments things you’d like me to video about — I love me some new ideas! Happy nonperishable fooding!
Is your garden giving you more zucchini (zucchinis?) than you can handle? Take this hummus out for a spin! The tahini gives it a whopping punch of a bunch of different nutrients. Filmed by my 9 year-old daughter, a movie-maker in the making.
Makes about 2 cups
2 medium zucchini, diced
¼ cup lemon juice
⅓ cup tahini
2 Tbsp olive oil
2 garlic cloves
2 tsp ground cumin
Salt & Pepper to taste
In a blender or food processor, puree all ingredients until creamy. Perfect for a sandwich spread, dip for veggies or crackers, or for just eating with spork on a rainy Tuesday. Reduce the fat content by 5 grams per serving by eliminating the olive oil.
Nutrition info for 1/4 of recipe: 193 calories, 17 g fat, 9 g carbs, 4 g fiber, 2 g sugar, 4 g protein, 30% daily vitamin A, 10% daily vitamin C, 20% daily copper, 26% daily manganese, 12% daily iron, 12% daily magnesium
Too busy in the morning to make breakfast? Try my 3 favorite simple concoctions to keep you energized all morning long.
Baked Oatmeal: http://bitchindietitian.com/2012/03/0…
Tofu Eggs in a Wrap: http://bitchindietitian.com/2015/03/1…
Everyday Green Smoothie
2 large leaves kale
1 cup frozen fruit (such as mango or berries)
1 scoop vanilla Plantfusion protein powder (http://www.amazon.com/PlantFusion-Pro…)
12 oz water