Hummus Love

Happy (Meatless) Monday! I didn't get to run this weekend, despite the beautiful weather or the fact my treadmill is FIXED!  Lucy has not only eaten 3 Fitbits, about 12 dog beds, and a laptop (among other minor things), she also did this to my treadmill:

 

Thankfully, my husband was able to fix it by cutting above the chewed up part and then putting on a new pluggy thing. Whew! I really don't have an extra grand laying around to buy a new treadmill!

I did spend quite a bit of time in the kitchen this weekend. I had been trying out some different "Dessert Hummus" recipes, and I finally came up with the perfect combination of ingredients :)

"Cookie Dough" Hummus

 

Ingredients:

• 1 (15oz) can of chickpeas, rinsed and peeled
• 1/4 cup peanut butter
• 2 tsp vanilla extract
• 2 tbsp non-dairy milk
• 1/4 cup maple syrup
• 1/4 cup non-dairy chocolate chips

Directions:

1. Add all but the chocolate chips to a food processor and blend until smooth and creamy (make sure there are no “pieces” of the chickpeas left).
2. Pour into a bowl and fold in the chocolate chips.
3. Chill for at least an hour.
4. Serve with graham crackers, apple slices, or eat it right off a spoon!

As for the nutrition information, here’s what you get for a 1/4 cup serving (makes 8 servings) because really, who can eat only 2 tbsp?!

Calories: 175, Fat: 7g, Carbs: 25g (fiber 3g, sugars 11g), Protein: 4.5g.
PointsPlus 5
 

Thai-style Cabbage Noodles

I'm back! As some of you know my main Google account was hijacked by someone in China. I've been going back and forth on whether or not to even create a new blog, and then deciding between Blogger and Word Press.  As you can see, Blogger won. It's just so much easier to use :)

Please bear with me as I try to get everything set up. In the meantime, try out my new recipe: 

Thai-style Cabbage Noodles

• 6 oz whole wheat pasta
• 4 cups shredded cabbage (approx half a head)
• 12 oz fresh brussels sprouts, chopped or shredded
• 1/4 cup low sodium soy sauce
• 1/4 cup peanut butter
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 cup lime juice
• 2 tsp ground ginger
• 1/2 tsp red pepper flakes

Directions:

1. Cook pasta according to package directions
2. In a large pot put all ingredients except the pasta, cabbage and brussels sprouts. Stir over medium heat until it boils.
3. Add the cabbage and brussels sprouts, reduce heat to low, stir until the cabbage is all coated in the sauce and let cook (on low) for 5-10 minutes (until cabbage is soft).
4. Add the cooked pasta and mix well. Done!

Makes 4 huge servings. Calories 357. Fat 9.5g. Carbs 58.5g (fiber 8.1g, sugars 18.2g). Protein 12.2g. PointsPlus=9.

Thai-style Cabbage Noodles. And yes I know that my pictures suck ;)

Can you say carb loading?! Next time I’m going to try this without the pasta and up the amounts of cabbage and brussels sprouts, and maybe throw in some mushrooms. The sauce itself is just perfect.