Yup, a very disciplined day.
Very ravenous as I powered round the supermarket sticking intently to my list. The only extras to make their way into the trolley were specials too good to go past (can's of cannelini beans for 49 cents etc) and not of the snacking variety. Tis a hard thing to walk past all that chocolatet goodness without picking anything up.
The boring food bits:
Breakfast - standard. Lunch - rice salad, fruit. Snacks - fruit, rice crackers, cannelini bean dip (see below). Dinner - mexican wraps (mince and salad veges with a moderate amount of cheese and sour cream - not drowning like usual)
The boring exercise bits:
I did the loop I did when I first started walking TWICE today. Very hot and sweaty but felt great. I would have been keen to go again but time was lacking and the sun was starting to burn.
The boring mood bits:
An up and down day but ending on a happy note. Too much to mention but yeah, ended nicely with a super nice cuddle with my baby chugger before putting him to bed, bliss.
Cannelini Bean Dip (just a variation of my hummus recipe)
Blend one can of beans with a clove of garlic and a teaspoon of cumin. (Don't leave too much brine in with the beans otherwise you will end up with a gloopy mix, rather gloopy than you intended, like mine)
Super cheap and yummy with rice crackers - it feels like a real treat.
Showing posts with label budget conscious. Show all posts
Showing posts with label budget conscious. Show all posts
Saturday, 19 February 2011
Friday, 4 February 2011
Homemade Hummus
I love dip.
Dip, dip, dip, dip, dip...................
But it's not exactly health consicous most of the time.
Store bought hummus can be deceptive too, it really depends on how much and what type of oil they use. (I count hummus among the dip family of foods)
So here are my health gain tips for making hummus.
1. Chickpeas.
You can purchase a can of chickpeas for under $2 (in NZ). This will make a good amount of hummus (bigger than those pottles at the supermarket anyway) and will work out much cheaper and better for you. If you want to make even cheaper hummus then purchase dried chickpeas. You can often get these in the bulk bin area of your supermarket, at asian supermarkets/suppliers or bulk suppliers (like Moore Wilson's in Wellington/Hutt Valley). There are loads of methods to cooking chickpeas but all I do is put a huge amount in the crockpot, cover with water and turn on to high. No soaking, rinsing etc. Yo ucan tell when they are done as the "squish" easier when you push on them. The only down side to doing this is that the smell is not pleasant (well, I don't like it, so there!) Cooked chickpeas can be frozen (as can hummus).
2. Recipe.
My recipe is very simple and has no fancy stuff included. Place desired amount of chickpeas in a bowl (I use a whole tin at once, but if using home cooked chickpeas I just put in a random amount that looks about right, nothing like a bit of guess and check every now and then). Add a small clove of garlic and a good squirt of lemon juice. Whiz and whiz and whiz till it's how you like it. If you are using canned chickpeas you can use the liquid to thin down your hummus till it's how you like it. If using homemade chickpeas you could use a small amount of water. In both you could add oil (that's what the store bought ones have in them) but I don't like to add the oil, I don't find it makes much difference. And that's it.
3. Additions.
You could add oil (professionals do), tahini (seasame seed paste), peanut butter (apparently it has the same taste effect as tahini), curry powder or other spices, mashed veges (like pumpkin or kumara). I don't do any of these (might try the veges one day) as to be honest they don't make much difference to the taste.
Final thoughts on hummus....
Eat it from the bowl (makes it yummier) - large scoops of guilt free hummus on rice crackers makes a tasty snack. If you want to increase you vegetable count you could use carrots, celery, raw brocoli and cauliflower, capsicum, beans, snow peas as hummus carriers.
Enjoy
Dip, dip, dip, dip, dip...................
But it's not exactly health consicous most of the time.
Store bought hummus can be deceptive too, it really depends on how much and what type of oil they use. (I count hummus among the dip family of foods)
So here are my health gain tips for making hummus.
1. Chickpeas.
You can purchase a can of chickpeas for under $2 (in NZ). This will make a good amount of hummus (bigger than those pottles at the supermarket anyway) and will work out much cheaper and better for you. If you want to make even cheaper hummus then purchase dried chickpeas. You can often get these in the bulk bin area of your supermarket, at asian supermarkets/suppliers or bulk suppliers (like Moore Wilson's in Wellington/Hutt Valley). There are loads of methods to cooking chickpeas but all I do is put a huge amount in the crockpot, cover with water and turn on to high. No soaking, rinsing etc. Yo ucan tell when they are done as the "squish" easier when you push on them. The only down side to doing this is that the smell is not pleasant (well, I don't like it, so there!) Cooked chickpeas can be frozen (as can hummus).
2. Recipe.
My recipe is very simple and has no fancy stuff included. Place desired amount of chickpeas in a bowl (I use a whole tin at once, but if using home cooked chickpeas I just put in a random amount that looks about right, nothing like a bit of guess and check every now and then). Add a small clove of garlic and a good squirt of lemon juice. Whiz and whiz and whiz till it's how you like it. If you are using canned chickpeas you can use the liquid to thin down your hummus till it's how you like it. If using homemade chickpeas you could use a small amount of water. In both you could add oil (that's what the store bought ones have in them) but I don't like to add the oil, I don't find it makes much difference. And that's it.
3. Additions.
You could add oil (professionals do), tahini (seasame seed paste), peanut butter (apparently it has the same taste effect as tahini), curry powder or other spices, mashed veges (like pumpkin or kumara). I don't do any of these (might try the veges one day) as to be honest they don't make much difference to the taste.
Final thoughts on hummus....
Eat it from the bowl (makes it yummier) - large scoops of guilt free hummus on rice crackers makes a tasty snack. If you want to increase you vegetable count you could use carrots, celery, raw brocoli and cauliflower, capsicum, beans, snow peas as hummus carriers.
Enjoy
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