Buffalo Wing Hummus Adapted from Food Network Makes about 2 cups of hummus Ingredients: 1 (19oz) can chickpeas (about 2 cups) 1/3 cup liquid from the chickpea can 1 clove garlic, minced 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 teaspoon paprika 1 1/2 tablespoons barbeque sauce 2 tablespoons hot buffalo sauce 1/2 tablespoon distilled white vinegar 1 teaspoon salt
Just made this! *Creamy Peanut Butter Dip* -one 5.3 ounce container of nonfat oikos greek vanilla yogurt -2 tbsp peanut butter (I used Smuckers Natural PB) -1/2 tbsp honey -1/8 teaspoon cinnamon Makes four 2 tbsp servings (66 cals) Serve with bananas or apples
Cucumber Feta Rolls .. great appetizer too I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. The filling is super quick to whip up, and could even be used as a dip to go with vegetables (think sliced cucumber rounds and bell pepper strips) and toasted pita chips. Yum!
Strawberry Banana Smoothie 1 large frozen banana (slice into 1″ pieces before freezing) 6 large frozen strawberries (unsweetened) 1/2″ slice fresh ginger root (optional) 1 cup skim milk (almond or soy milk will work) ½ cup Greek Yogurt, plain fat free 1 scoop vanilla protein powder (optional) 1/2 cup pure pomegranate juice ( with no added sugar or apple juice) Add ice for a thicker smoothie
Healthy On the Go Snacks
yummy, not so bad for you snack... One small tub of nonfat Greek vanilla yogurt with two tbsp. peanut butter, 1/2 tbsp. honey, and 1/8 teaspoon cinnamon