Quick and Easy Garlicky Hummus

You worked out today. And you worked out hard. Especially if you’re strength training you need to give your muscles the protein fuel they need to repair themselves after your workout. Often, those who resistance train find themselves with an increased appetite due to the steady afterburn from this type of exercise. So what kind of snacks can you have to both satisfy that hunger and help rebuild those muscles?

How ’bout some hummus! Chickpeas aka garbanzo beans are a protein powerhouse. Plus, as a legume they’re packed with fiber, too. Making it at home is not only far easier on the wallet but also saves you from the nasty sodium benzoate and other preservatives in the packaged stuff. It’s easy peasy, I promise.

Add in some whole grain toasts or flax seed crackers and you’ve got yourself a balanced vegan snack that’s both fulfilling and functional. Check out this garlicky good recipe idea from Melissa’s Menu. Yummy! What add-ins do you like to include in your hummus?

Melissa's Menu

Yesterday, the hubby and I went to a local garlic festival which left me craving delicious, healthy garlic dishes. While we were there we purchased three different types of garlic. German, Vietnamese, and Purple Czech. This afternoon when I was in the mood for a snack I decided to put some of our new purchases to good use.

First quarter one small onion and peel two heads of garlic. Yes, two heads. I used Purple Czech which has a mild flavor. Depending on the type of garlic you have on hand, this amount may need to be adjusted.

The garlic and onion go into the food processor. If you do not have a food processor this could easily be done in a blender.

Rinse and strain one sixteen ounce can of chick peas, reserving the liquid.

The chickpeas join the garlic and onion in the food processor.

Season with salt, pepper…

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Quinoa – Tiny Little Super Seed

 

 

 

 

 

 

Quinoa is a nutrient packed vegan superfood. Not a grain, although it cooks and performs like one, it is actually a seed. Quick cooking on the stovetop or in a rice or pressure cooker, quinoa can stand in for rice in myriad dishes. For the vegan or plant-based diet fitness crowd, quinoa is a complete protein making it an ideal choice for muscle support.

In addition to being a complete protein, other plusses of quinoa include high fiber content and magnesium. The more natural unadulterated fiber you can pack into your diet the better. If you’re not used to high fiber foods yet then add them in little by little each day over a few weeks until you are. Not only does it help heart health, digestion, and (ahem) regularity, it helps you feel full longer. And that is always a good thing!

Quinoa tastes deliciously mild and slightly nutty. There is a subtle crunch combined with satisfying softness making for a toothsome addition to your repertoire. Use it anywhere you would use rice such as with a stir fry or with beans. One of my fave ways to enjoy quinoa is for breakfast! Toss on a little fresh fruit and some non-dairy creamer and presto you’ve got a super healthy start to your day.

Keeping well for a number of days in the fridge, quinoa is a staple you can prep at the beginning of the week and always have a healthy and fulfilling option on hand. Organic and fair-trade quinoa is readily available and even in the more affordable bulk bins at many grocery stores. I especially like the multi-colored options from Alter Eco and they even have some yum looking recipes on their site. Let me know if you try any out!

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Nutella Vegan? Homemade Deliciousness!

Homemade Vegan Nutella.

So this past year I have had two life changing desserts. Naturally, one featured Nutella. Not vegan, you shout! Indeed. Sad but true. So thanks go to Fit&Fed Mary for this delicious and deliciously easy recipe!

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