Monday, April 18, 2016

Hummus Recipe

I get tired of making school lunches!  Really, I do!  I make 177 lunches (give of take) times 2....that's 354 lunches!  Not to mention the 354 snacks I make and pack too.  
I want these meals and snacks to be healthy ones; consisting of protein, fruits, vegetables and good fats.  There is a lot of thought put into this, it's only natural to get kind of bored.  You can relate, right?

There is trial and error with coming up with so many meals.  When you come up with the ones that the kids love, hold onto that, bookmark it and keep in the repertoire.  Hummus is just one of those recipes.  My kids eat A LOT of hummus.  I was finding that I was buying two or three containers  a week at the grocery store.  It can get a little pricey.  So I came up with a recipe that is just as good and costs MUCH less.


2 cups garbanzo beans (also known as chick peas)
1/4 cup of liquid from the garbanzo beans
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced ( or more if you love garlic hummus)
11/4 tsp salt
3 tbsp sesame tahini (found in the ethnic aisle of your grocery store)
2 tbsp olive oil

Blend until smooth. ( I use a food processor but a blender will work too.)

THAT'S IT!!  Easy, right?!!

I store it in a container in the fridge.  Heck, recycle a store bought hummus container! 

What are some healthy, kid-friendly recipes you make and love?  Share them with me in the comments!

Thursday, April 7, 2016

Meal Planning and Pancakes

I start every Saturday with a hot cup of coffee and pen and paper.  It's meal planning time!  Going through recipes, planning out our meals for the busy week ahead helps save my sanity. At least one dinner during the week will be breakfast.  We love breakfast for dinner.  It's quick, fun and delicious.  This week was no exception, Pancakes!  With local bacon and maple syrup. Yum!

I found a recipe for Lemon Poppy Seed Pancakes.  I love lemon and this just called out spring to me.  With a little tweaking of the recipe, I quickly made it perfect for my family.  I hope yours finds it just as delicious!

2 cups Gluten Free Flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons lemon zest
1 cup of non dairy milk of your choice (rice or non sweetened almond milk is good)
2 tablespoons fresh lemon juice
2 large eggs
1 teaspoon vanilla extract
2 tablespoons chia seeds (using chia seeds instead of poppy seeds add nutritional value to the recipe.  Chia seeds are high in omega 3 fatty acids, fiber and protein!)

1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.
2. In a medium bowl, whisk together the milk, lemon juice, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the chia seeds.
3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup or fresh fruit.