It was a hummus kind of day, so I decided to keep the theme going...
1 egg omelet & 1/2 protein shake (This works for me, I'm not hungry til noon)
Spinach salad with Tablespoon of Hummus as dressing
Hummus (the best ever)
4 TBSP Fresh lemon juice
1/4 C Water
6 TBSP Tahini
2 TBSP Extra virgin olive oil
1 Can Garbanzo beans drained and rinsed
2 small garlic cloves, minced
1 tsp sea salt
sprinkle cayenne pepper
1/8 tsp paprika
chopped fresh parsley leaves
Mix lemon juice & water in small bowl, set aside. Mix tahini and oil in another bowl, set aside. Process garbanzo beans, garlic, salt, and cayenne in food processor for about 30 seconds. Scrape sides of bowl down and then with machine running, slowly add lemon/water mix via feed tube. Scrape sides again and add tahini/oil mix via feed tube while machine is running. Process additional minute until creamy. Top with drizzle of olive oil, parsley and paprika.
Red Pepper Chicken on Hummus
1/3 C Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/2 tsp ground black pepper
1/4 tsp dried oregano leaves
Fresh Sweet Bell Pepper (red or yellow)
1 Large Portobello Mushroom Cap (cut into 1/2 inch strips)
1 medium white onion, halved and then cut into strips
4 boneless skinless chicken breasts OR tenderloins - cut into 1" chunks
~ 10 oz of hummus
Preheat oven broiler.
In large bowl, mix oil, salt, cumin, black pepper and oregano. Add peppers, mushroom strips, onion and chicken, mixing well to coat everything. Remove from bowl and arrange in single layer on a broiler pan. Broil about 10 minutes or until lightly brown and chicken is cooked through. Stir once during cooking. Prepare plates by spreading hummus in center of each plate, forming a small well in center of hummus. Place chicken and veggies on top. Serve hot with Steamed Green Vegetables.
Snack tonight = none planned!