Nourished not Famished

real food for real life

Appetizers

5-minute Hummus

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If someone had told me a few years ago that someday I’d routinely be making my own hummus, I would have laughed at the absurdity. Well, never say never. These days, I make it on a regular basis – maybe once every two or three weeks as part of meal prep.

I used to believe that making hummus would be difficult and time consuming, and I didn’t see any need to make my own when I could simply buy it at the store.  I was motivated to finally try making my own when I got tired of paying SO much for those tiny little tubs of hummus at the supermarket (have you seen the price lately??). Also, as I began to read nutrition labels a bit more closely, I realized that many hummus brands contain poor quality, inflammatory, highly refined oils.

When I make my own hummus, I’m not only saving a bit of money, I’m also able ensure that it doesn’t contain those icky inflammatory oils. And the best part? I was pleasantly surprised to learn that making hummus is ridiculously easy! Seriously, if you know how to turn on your food processor, you can make hummus.

Hummus is a great addition to a bowl meal.

Hummus is super versatile, which is a nice bonus when you’ve actually taken the time to make it yourself. We enjoy it as a dip with veggies for a snack, in a mediterranean bowl meal, added to a salad or wrap, or even thinned with red wine vinegar to make a creamy dressing. It’s also delicious spread it on roasted eggplant slices, for a hearty snack or a side to round out your meal. It’s a meal prep staple in our house.

Give it a try in your meal prep this week! I swear it will make your life easier as you pack lunches and throw together meals.😊

An easy, well-rounded snack: hummus and veggies.

Great as a spread on roasted eggplant slices with greens.

 

 

 

 

 

 

 

 

 

Print Recipe
 5-minute Hummus
Course Appetizers, Snacks
Cuisine Mediterranean
Servings
Ingredients
Course Appetizers, Snacks
Cuisine Mediterranean
Servings
Ingredients
Instructions
  1. Add all ingredients except water to a food processor, and blend until almost completely smooth.
  2. Add water as processor is running, and blend until completely smooth.

Baked Buffalo Chicken Hummus Dip

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Weekends are for sweatpants and eating dip, right? Well, you’ll have no problem adding veggies to that list with this Baked Buffalo Chicken Hummus Dip. It’s great as a meal, snack, or the perfect appetizer for game day.

If you’re wondering how you feel about warm hummus, fear not. It’s amazing! I was a skeptic, too until I tried it. I consider myself a bit of a hummus purist, and I’m used to consuming it at room temperture or slightly cool. The hearty chickpeas and garlicky tang from the hummus are a natural addition to a warm dip that will satisfy your appetite and taste buds.

This recipe comes together quickly, and is perfect for doubling up for a lunch or two (or even dinner) later in the week. You can tackle this recipe completely from scratch, by making your own hummus (5 minutes, I swear – check out my recipe), or simply use store-bought hummus. Cook the shredded chicken yourself, or use a rostisserie chicken from the market.

A FEW TIPS:

I like to serve this dip with crunchy veggies like celery sticks and carrots, instead of highly refined chips and bread. I included some brown rice in this dip as an additional nourishing slow carb, because I know that combination works for me and my energy needs. Feel free to skip the addition of rice, as the dip is just as amazing without it.

The amounts below are enough for a monster lunch/dinner portion for one, or for a small appetizer to share. The recipe can be scaled up or down to suit your needs. Party of one? Party of 20? Whatever works!

Feel free to use shredded boneless, skinless chicken breast OR boneless, skinless thighs. The thighs would be a little bit juicier, and are a good choice if that’s what you’re looking for.

Here are some ways you can jump start your prep ahead of time, to help you put this recipe together even more quickly the day you plan to eat it:

JUMP START:

  • Chop your veggies for serving (celery sticks, carrot sticks)
    If you are making the chicken and hummus yourself, prep a day or two ahead of time, and refrigerate until use
  • Cook the brown rice a day or two ahead of time (addition of brown rice is optional)

If you’re going to spend time making this recipe, you might as well leverage your efforts and make a little bit extra of some of the ingredients to repurpose in other meals during the week. I like to call these my “Now & Laters”. Prep some for now, and some for later use in other meals, with hardly any extra effort.

NOW & LATER:

  • Double, triple, etc. the entire recipe for extra meals or snacks later in the week
  • Make extra chicken to use in soups, chicken salad, bowl meals, tacos, or even store in the freezer for use much later
    chop extra veggies to use
  • If you’re making your own hummus, use the leftovers/extras in other meals during the week, or with snacks
Print Recipe
 Buffalo Chicken Baked Hummus Dip
Course Appetizers, Main Dishes
Servings
Ingredients
Course Appetizers, Main Dishes
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Add following ingredients to a baking dish, and stir to combine: shredded, cooked chicken breast, cooked brown rice (optional), hummus, and Frank's Hot Sauce (add extra if you like more heat).
  3. Top with the cheese. Bake for 8-10 minutes or so, until cheese is melted and bubbly on top.
  4. Top with sliced avocado. Serve with celery sticks and carrot sticks for dipping. Optional: top with diced red onion or sliced scallions.

Grilled Veggie Party Platter

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Headed to a party or barbeque this weekend? Stack the deck in your favor by bringing something loaded with veggies, good fats, and legumes, like this grilled veggie platter with lentils and Bitchin’ Sauce (recipe deets below).

Weekends are a vulnerable time for getting off track, so boost your odds for success by piling your plate with real food. This will help crowd out the junk, and also will nip cravings in the bud.

This summer party platter is pretty straightforward to make. I grilled a veggie combination of zucchini, summer squash, and eggplant, then piled some cooked french lentils* on top of the veggies, and drizzled it all with Bitchin’ Sauce, recipe courtesy The Faux Martha. The sauce is super easy – just dump all ingredients into blender and you’re good to go! (As an alternative, you could top with a different sauce of your choice.) Finally, I topped it all with some fresh chopped herbs from the garden – basil, parsley, and oregano.

*I like French lentils versus regular brown lentils because I prefer their flavor and they are firmer than brown lentils. To make, combine 1 cup French lentils, 1 bay leaf, and 3 cups broth. Bring to a boil, then simmer, uncovered for approx. 20 minutes (check to avoid overcooking). Drain before serving.

To make the grilled veggies, I cut zucchini, summer squash, and eggplant into 1/2″ slices lengthwise, and red onion about 1″ thick. I sprayed both sides with avocado oil, and sprinkled with salt, pepper, and garlic powder. I grilled the veggies over medium heat, flipping halfway (maybe 5-8 minutes each side??).

So, yes, enjoy that party, dig in, and stay on track.  You got this!

Print Recipe
 Grilled Veggie Party Platter
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
Instructions
  1. Preheat grill to medium heat. Spray both sides of each veggie slice with avocado oil (or, instead, brush with oil), and sprinkle with salt, pepper, and garlic powder. Grill the veggies over medium heat, flipping halfway (cook approximately 5-8 minutes each side). 

Easy appetizers: Salad-on-a-Skewer & Sprigs in a Blanket

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So much entertaining this time of year, right? I looove it, but I don’t want to spend the holiday season stuck in the kitchen! If you happen to party with me this time of year, you’ll probably see these quick and easy appetizers make an appearance.

Salad-on-a-Skewer and Sprigs-in-a-Blanket (a.k.a. prosciutto-wrapped asparagus) are a breeze to make, and also pack in a lot of veggies. And, let’s face it – it’s nice get a few veggies in this month in between all those Christmas cookies. These appetizers are also free of refined carbohydrates (unlike the usual appetizer choices full of bread and crackers).

Salad-on-a-Skewer:
I used the small bamboo skewers, and loaded each with a chunk of roasted beet (you can skip the roasting yourself and use the precooked), a few leaves of baby spinach, and a chunk of blue cheese (I found some Danish blue cheese that was firm enough to hold up to being skewered). Last, I drizzled them with some sherry vinaigrette (recipe below – makes a big batch to keep for other meals and salads during the week).

Sprigs-in-a-Blanket:

Works best with thick asparagus spears, but I could only find thin ones at my supermarket, so I just wrapped two sprigs in each. Spiral wrap a proscuitto slice around the asparagus, and cook on a baking sheet at 450F until prosciutto is crispy (5-8 minutes). Halfway through cooking, rotate the spears for even cooking.

Print Recipe
 Sherry Vinaigrette
Course Appetizers, Salads & Side Dishes
Servings
Ingredients
Course Appetizers, Salads & Side Dishes
Servings
Ingredients
Instructions
  1. Add all ingredients except olive oil to a bowl or jar and whisk to combine. Slowly drizzle in olive oil, a little bit at a time, whisking to combine. This makes a large batch, leaving you plenty for the rest of the week.