Tag Archives: snack

Whole Wheat Hummus Flatbread Crackers

11 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

There are SO MANY crackers out there that appear healthy and delicious. But upon closer inspection, most of these have a crazy amount of unpronounceable ingredients that are apparently only there to keep the crackers shelf stable.

Well, that might be all well and good, and some would argue that those ingredients are plant-based to a degree, but that’s just not good enough for me.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

I want crackers and flatbreads that I can feel good about! Which is why I devised this stupidly simple recipe using just THREE ingredients. Yes, three!! Sabra’s Roasted Red Pepper Hummus provides all the moistness and flavor, whole wheat flour provides some complex carbs, and water pulls it all together.

Ok, water is hardly an ingredient, but like in Scrabble, a two-letter word doesn’t count, so I refuse to count a two-ingredient recipe as a recipe!

As such, enjoy these wholesome, family-friendly, and snack-worthy flatbread crackers. What’s a flatbread cracker? Well, you can either maintain a flatbread mouthfeel OR you can bake them even longer for a crispy cracker. And if you want a different flavor? Go for it! Sabra makes 14 varieties of hummus, so you can go wild! They make an excellent vegan snack to celebrate National Hummus Day, which is May 13. You could totally even dip these in more hummus, because this plant-based dip is all sorts of protein happiness!

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

Whole Wheat Hummus Crackers

Makes about 40 crackers

  • 10 tbsp Sabra Roasted Red Pepper Hummus
  • 1 C whole wheat flour
  • 1/4 C warm water

Preheat oven to 400 degrees. Line a baking sheet with parchment and grease well.

In a bowl, mix together the hummus, flour and water. Stir together with a spoon until a pliable dough forms. Add more water or flour as needed to achieve the right dough texture – it should begin to ball up quickly.

Transfer the dough to the center of the greased parchment and place another piece of parchment on top. Use a rolling pin to roll out the dough until even and  thin. The thinner, the better! Remove the tap piece of parchment and bake for 15 minutes, turning halfway through.

Remove and let cool five minutes on the baking sheet a few minutes. Then, using a sharp knife or pizza cutter, slice the cracker sheet into square crackers (or rectangles, triangles, whatever you desire!). You don’t need to cut all the way through – just enough to perforate the cracker sheet.

If you want more of a flatbread, let cool completely and then break apart at the perforations.

If you want more of a crisp cracker, cut the sheet all the way through and return to the oven for 5-10 minutes. Then, cool completely.

Transfer crackers to a metal tin or glass container. Store in the fridge and eat within five days.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com


Red Pepper Hummus Potato Salad

10 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Confession time: I’m having a hard time with running. Not exactly a physical issue – my body seems fine and I’m not experiencing any pain – but a mental one. I simply don’t love it at the moment. All the good endorphins of a solid workout, the feeling of accomplishment after finishing a hard run, and even just the bragging rights of a weekend long run…I don’t find joy in any of that right now. And it sucks!

I think part of my problem is that I have been doing most of my running on a treadmill since November. Yes, it’s warm enough to run outside when it’s 50 degrees, but layering up in May isn’t exactly motivating.

And I don’t want to do any other workouts, either. Yoga seems a chore, the weight machines at the gym seem daunting and pointless, and even walking isn’t terribly interesting to me.

Despite all this, I’m still pushing through, mostly sticking to my training plan, and aim to complete another half marathon at the end of June. I think once that’s done with, I’ll take a short break from running and really focus on something else – perhaps a month of yoga, or improving my salsa dancing skills.

If you have any ideas as to how to kick this feeling, let me know in the comments or via social media!

Either way, fueling for a workout, whether I want to do it or not, is still super crucial. And what’s better to come home to than a prepared, simple potato salad?

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

I know – that sounds totally absurd. Potato salad after a workout? Isn’t that filled with fat and simple carbs? Au contraire! One medium red-skinned potato contains 153 calories, 3 grams protein, less than 1 gram fat, 34 grams carbs (necessary after a workout!), and 3 grams fiber. This same potato provides 35% of your daily recommended vitamin C, 19% of B6, 12% folate, and many essential minerals. “These B vitamins aid in energy metabolism, cell growth and repair, keeping skin and nerves healthy, and they help prevent certain neural-tube birth defects in babies.” (Livestrong.com)

This salad pairs red potatoes with protein- and fiber-rich hummus, plus crunchy, fresh bell pepper! Simple as that. It’s also a timely way to celebrate National Hummus Day, which is May 13. As a plant-based protein, hummus is a great vegan way to increase your protein intake in a natural, delicious way!

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

Red Pepper Hummus Potato Salad

Serves 4

  • 5 medium red potatoes
  • 1 medium red bell pepper, diced
  • 3/4 container Sabra Roasted Red Pepper Hummus
  • 2 tbsp red wine vinegar
  • Sea salt and fresh black pepper, to taste

Boil the potatoes in enough water to cover them, for 35 minutes. Remove to a plate and let the potatoes cool – long enough so you can handle them.

Peel the potatoes and chop them into small, bite-sized pieces. Place in a large bowl with the diced bell pepper.

Mix the hummus together in its container, to incorporate the roasted red bell pepper topping throughout. Scoop about 3/4 of the hummus on top of the potatoes and peppers. Add the red wine vinegar.

Use a large spoon or spatula to mix the potato salad, making sure the hummus coats all the potatoes. Season with sea salt and black pepper, to taste.

Transfer to a serving dish and refrigerate at least two hours, or overnight. Serve chilled, but don’t worry if you bring this to a warm outdoors cookout – the lack of dairy products and eggs in this potato salad means that it can sit out safely for several hours.

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com


Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree

20 Apr

Picture this: it’s 10 PM and you’re so hungry that your growling stomach is sure to keep you from falling asleep. So you grab some chocolate, or a handful of trail mix, or pretzels. Sound familiar?

But is 10 PM really the right time of day to eat? Most would argue it’s not wise. But do you understand the science behind it?

Today’s guest, Kevin Jones, shares how to determine when you should be eating. The recipe that follows is a great example of what you should be eating – a healthy, high-protein, dairy & gluten free dinner that’s perfect following a workout or simply a busy day at work!

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Breaking Down the Details on the Best Times of the Day to Eat

About The Guest Author: Kevin Jones writes for a number of sites across the web, sharing his wisdom and expertise in the health and fitness industry. He has written extensively for NordicTrack and ProForm, offering out-of-the-box workout plans and nutritional advice. During his free time, he likes to be very active with his wife and two children, hitting the slopes of Park City, Utah or chasing down Salt Lake City’s Korean food trucks. Connect with him online; LinkedInTwitter.

My grandmother – a very opinionated woman – has always been very vocal about the way you should eat, and when. Her philosophy, passed to me in my formative years, was that you eat heavy in the morning, heavier in the afternoon, and light in the evening. “And none of that silly no-fat nonsense…give me my butter, or lose a hand!”

For a long time I ignored these lessons, eating with the gusto and carefree nature of youth. Now that I am older, and I have to think of weight gain, heart health, and indigestion, I have started wondering if she was right.

We all know that healthy food is good food. But what are the best times to eat it?

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Erratic Diets and The Harm They Do

Eating irregularly is bad for you. That might seem like a drastic statement, but it has been shown to be true again and again. A study by Harvard University found that just a few days of eating on an opposing schedule could cause serious sugar and insulin spikes where none had been present before.

Another study done by the American Journal of Clinical Nutrition found that nighttime eating could cause an increase in weight gain. Still another found that late eating impacted circadian rhythms and disrupted sleep patterns.

So, to recap, eating late at night, or just in a way that is different than your usual pattern of meals, can screw with your blood sugar levels, your sleep, and even make you fat. That seems like a pretty serious thing to me.

Eating Post Workout

Another factor to keep in mind is when working out. Exercise taxes the body, eats up all the food-provided energy in the system, and puts strain and tears within muscles that need to be repaired. Protein rich snacks or meals following intense activity are crucial for the body to function properly.

But did you know dehydration may keep you from getting the nutrients you need? Long distance runners are familiar with runner’s trots. But anyone can experience diarrhea following a workout, often sparked by improper hydration.

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

What All This Tells Us

We can make a couple of assumptions about diet based on the above facts. First, eating late at night is a no-no. Second, proper hydration is crucial for proper nutrient retention. Third, our bodies are delicate tools that have to be properly balanced.

Eat well, eat often, and don’t eat too late. Oh, and keep drinking water. While the eight glasses a day rhetoric may be a myth, the need for keeping ourselves nice and hydrated is not.

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

With that in mind, here’s a protein rich meal that’s great for dinner! Tofu’s texture is not for everyone, but when pressed and roasted, it’s much more palatable! Pair this with a simple puree of roasted vegetables, and you’ve got dinner in the bag. Enjoy!

Roasted Tofu with Roasted Vegetable Puree

Makes 4 servings

  • 1 block firm tofu, drained
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 4 large stalks of celery, chopped
  • 4 whole cloves garlic
  • 1 pint cherry tomatoes
  • Olive oil, salt and pepper – to roast
  • 1/2 C vegetable stock, warmed
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 dash cayenne pepper
  • 1 tbsp balsamic vinegar
  • Roasted pepitas, to garnish

Preheat oven to 400 degrees. Line two rimmed baking sheets with foil and spray with oil.

Wrap the drained tofu block in a clean tea towel and place a heavy object on top of it, like a heavy pan or book. Let this sit while you prep the veggies.

Chop all the veggies – neatness doesn’t count in this recipe! Lay them out on one of the baking sheets with the garlic and tomatoes. Drizzle with olive oil and sprinkle salt and pepper. Stir a bit and make sure the veggies are in a single layer. Roast at 400 for 30 minutes, stirring halfway through.

Slice the pressed tofu into long, thin strips. Place in a single layer on the second baking sheet, and bake for 20 minutes, until dry and crispy. It’s best to put the tofu in the oven 10 minutes after the vegetables have been in.

Once the vegetables are roasted, transfer them to a blender, along with the warmed vegetable stock, seasonings, and vinegar. Puree until smooth, taking care to let steam escape from the lid by removing the middle piece and holding a towel loosely over the top. Taste and adjust as desired.

Pour the vegetable puree into four bowls. Top with the roasted tofu strips and garnish with roasted pepitas. Enjoy hot!

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