Greek Yogurt Smoothie Bowl

IMG_1646

 When I made this smoothie bowl I did not initially think the finish product would be this large. Typically, I do not shy away from demolishing a dish as delicious as this one, but there was honestly too much this time. In the recipe below you will notice I said this makes 2 servings. Once all ingredients are mixed, I recommend separating it into 2 containers. I ate this for lunch and as a sweet dessert later that night.

I used Stonyfield® organic vanilla Greek Yogurt as the base. This adds twice the protein compared to other yogurts without artificial sweeteners. Beet root powder can be found at Whole Foods or Mariano’s. I know it may sound expensive, but the truth is a little goes a long way. I bought 2 ounces for $3.00 and I have used it for 4 different recipes and have yet to run out. Use it sparingly! Plus it creates a pretty pink/red color that is aesthetically pleasing!

Now, if you do not want to go through the trouble of cutting open a coconut and scrapping the meat out on your own, toasted coconut chips are a good alternative. I personally prefer to use fresh coconut meat because the prepackaged option is usually toasted with added sugar and sodium, but do what you will.

I try to wash and cut all my fresh fruit immediately when I buy them. This always increases your chances of eating them and not allowing fresh foods to spoil. Of course, not everyone will have the time to do this and I certainly am not able to do it every time I come home from the grocery store. I have thrown away fruits and vegetables due to spoilage just like everybody else. Simply aim to get this beneficial tasks completed and hopefully, over time, it will become part of your normal routine. My fruit was already diced and sliced for this recipe making it extremely simple for me to make. All I had to do was mix the base together and top it with what my boyfriend likes to call “My voo doo foods”. (I still don’t know why he is surprised by some of my cooking methods after 8 years of living this lifestyle together. lol)

I could go on and on about the nutritional benefits from this particular smoothie bowl, but that will be too lengthy. If you do have any questions or would like to learn more about proper nutrition, please contact me at rraymundo810@gmail.com for health inquires and nutrition coaching.

Greek-Yogurt-Smoothie-Bowl 

Prep Time: 5-10 minutesIMG_1638

Servings: 2 

Ingredients:

  • 1 1/2 c Greek Yogurt
  • 2 tsp beet root powder
  • 1 tsp maca powder
  • 3 strawberries, sliced
  • 1/2 kiwi, sliced
  • 1/4 c cantaloupe, diced
  • 1/8 c pomegranate seeds
  • 1 1/2 Tbsp gluten free granola
  • 1 Tbsp pumpkin seeds
  • 2 tsp cacao nibs
  • 1/2 tsp bee pollen
  • 1/2 tsp chia seed
  • young coconut meat, shredded

Directions:

  1. Combine greek yogurt, maca, and beet root. Blend thoroughly until evenly mixed.
  2. Top with remaining ingredients. Eat quickly before others want a taste, everyone will want to steal this yummy bowl of health.

IMG_1640 IMG_1635 IMG_1639

Thank you for visualizing nutrition and health with me once again!

Help support by subscribing to my email listing to receive automatic updates when new recipes have been posted.

❤ Rebecca Raymundo, RD, LDN

 Per serving: Calories: 334; Total Fat: 14.6 g (Saturated Fat: 6.9 g); Cholesterol: 37.5 mg; Sodium: 123.6 mg; Potassium: 650 mg; Total Carbs: 41.6 g; Dietary Fiber: 3.4 g; Protein: 10.4 g; Calcium: 29.6%; Vitamin A: 21.2%; Iron: 6.8%.

Raw Apple Nachos

IMG_4526Happy hump day everyone! Since I have been slacking on the blog posts lately I felt entirely obligated to fit in a delicious recipe to help everyone get through the second half of the week. Well here is a perfect side dish you can enjoy at any time of the week. Personally, I like to make this for football Sunday because the foods typically associated with “Sunday Funday” can pack on the pounds. I’m here to tell you that all snacks and sides accompanying football Sunday do not have to be bad for you. Try out my amazing nacho alternative; raw apple nachos. If you are wondering if I am aware of the fact that this recipe does not include actual nachos, the answer is yes. (My boyfriend made sure to point that out to me in the nicest way possible) However, it’s a fun way to incorporate the idea of nachos and provide a nutrient-dense snack food that would be great to take tailgating or over to a friends to watch the game. It is sweet enough to be used as a dessert and mass quantities can be made in a short amount of time for everyone to enjoy.

Try out my recipe below, I can guarantee you my apple nachos will stay crisp and tasty all day long!

Raw Apple Nachos 

Prep Time: 15 minutes

Servings: 5

Ingredients:

  • 2 ½ small gala apples, sliced
  • 1 lemon, juiced
  • 1 Tbsp honey, organic
  • ¼ cup melted raw chocolate
  • 1/4-1/2 cup pumpkin almond butter
  • 1 Tbsp goji berries
  • 1 Tbsp raw cacao nibs
  • 2 tsp sunflower seeds, unsalted
  • 1 tsp chia seed, raw
  • ¼ cup crushed almonds
  • ¼ c desiccated coconut shreds, unsweetened

Directions:

  1. Slice apples, arrange them on a large platter, and pour lemon juice evenly over the entire plate. This will prevent browning.
  2. Now this part is not rocket science. Top the apples with all the toppings evenly. I started with liquid and ended with the seeds. Serve immediately or chill for 5-10 minutes.

Note: I used my pumpkin nut butter that I made previously in the day. Check out Pumpkin Nut Butter for full recipe. I also used my Raw Vegan Chocolate Chip recipe for the melted chocolate. Click on link for full recipe.

I have a bag of these raw chocolate chips in my freezer left over from the last time I made them. I simply grabbed a handful and heated them in a small saucepan on medium heat for 15 seconds. It truly takes only about 15 seconds, so do not leave it on your stove and walk away. Even though I made the nut butter and chocolate sauce before hand, neither of these recipes are time consuming. In fact, I can whip both of them up in less than 5 minutes so there is no need to do it ahead of time, just convenient.

If you haven’t thought about buying your own condiment bottles I strongly suggest you do. They are only a couple dollars at any grocery store and are great to use for dressings, vinaigrettes, or sauces. I used a condiment bottle to squeeze the melted chocolate and pumpkin nut butter onto the apple nachos. (Note: pumpkin butter is thick so using a squeeze bottle may not be the best idea. I learned that the hard way.)

 IMG_4520 IMG_4525 IMG_4529 IMG_4531

 

Enjoy your healthy alternative apple nachos! Thanks for visiting!

Subscribe to my email listing to receive automatic updates when new recipes have been posted.

❤ Rebecca Raymundo, RD, LDN

 Per serving: Calories: 201; Total Fat: 7.4 g (Saturated Fat: 1.5 g); Cholesterol: 0 mg; Sodium: 27.8 mg; Potassium: 79.1 mg; Total Carbs: 15.5 g; Dietary Fiber: 4 g; Protein: 3.1 g; Calcium: 3.7%; Vitamin A: 41.6%; Iron: 4.4%.

Pumpkin Turkey Bean Chili

IMG_3833

Crock pot recipe, woo hoo! When I see the words “crock pot” my mind already says yes, yes, and yes.

Throw in the ingredients, turn on the heat, and indulge. Yes, you can come home for dinner to a house filled with delectable smells and a ready to eat meal? Yep, like I said before, yes.

Now I know it has been a couple week since I have made a post and all my recipes are starting to pile up. With the weather changing from blistering hot days to chilly grey, I think we can all benefits from an appropriate change in our diet. Some people may not particularly like chili, but I have always been a chili and soup kind of girl. It is one of my favorite things when the fall and winter months sneak upon us. If I did not get the crazy stares when I order chili in the middle of June, I would.

IMG_3809

Chili is the best type of food! It warms you right up on a cold night, can be acceptably eaten for days because you always have leftovers (what person makes homemade chili for one?), is one of the best foods to make for football Sunday (Bear Down), makes you feel better when sick, and it is just absolutely delicous. Wow… you would think I am a sponsor for a chili company or something, I just love it so much. Specially, I love my chili ;).

I have turned the original staple meal into a healthy, convenient, fall themed delight. If you asked my boyfriend, he would classify me as “one of the pickiest costumers ever” when it comes to ordering chili or any food for that matter. I rather bypass the disappointing meal and just make my own because I know I can make it exactly how I want it, hearty. (Not that every single place is bad, because I have my favorite spots) My biggest thing, I don’t skimp on the meat people, that’s one of the best parts!

IMG_3746

I also love to play with all my recipes and even though pumpkin chili sounds a bit funky, trust me. I have been making it for years and it is always a hit. I might even go far enough to say I think it’s better then chili without pumpkin.

Adding pumpkin makes your recipe fun and perfect for fall, but it doesn’t stop there.

Just 1 cup of pumpkin puree provides:

-3.4 grams of iron

-contains more than 2x your daily recommended amount of vitamin A

-provides about 15% of your Daily needs for vitamin E

All of which are supportive for a strong immune system. Sounds like a vital quality to have in your food during the common sick month doesn’t it?  Vitamin A also keeps your eyes, bones, and teeth healthy and vitamin E protects your body from cellular damage that can lead to certain types of cancer.

You can add pumpkin to a variety of recipes from sweet to savory making it perfect for so many things. Personally, I have been using it in basically every recipe and I will do my best to get all the recipes up on the blog ASAP.

IMG_3809

Please do not get intimidated because of the ingredient list.

To be honest is may look long, but it is not that bad. Chili has a funny way of needed tons of ingredients, but most are spices or common items you might all ready have in your home. Plus, you can take my recipe loosely and improvise/play with ingredients yourself if need be. You do not always have to go running to the store to spent more money. See what will work for that meal out of the items you already have.

The recipe below is my version including tips and tricks, however, chili is a super easy uncomplicated thing to make. Through everything in a pot and heat. I need to make this more often?

Now it’s time for you to run to the kitchen and whip up a big batch to see just how good this is for yourself.

Pumpkin Turkey Bean Chili        

Preparation time:

-15 minute

Cook time: 

-6-8 hrs

Serves:

~12-14 (2 cup servings)

Ingredients:

-1 can pumpkin puree (15 oz)

-1.5 lbs grass fed, lean ground turkey

-2 Tbsp olive oil

-16 bean soup mix, uncooked

-1/4 to 1/2 large yellow onion, diced

-4 cloves garlic, chopped

-3 cups chicken broth (fat free)

-2 medium tomatoes, diced

-1 tsp chili powder

-1 tsp oregano

-1 tsp ground pepper

-2 tsp cumin

-1/4 tsp cayenne powder

-1 bay leaf

-1/4 cup fresh cilantro, chopped

-5 sprigs fresh thyme

Toppings (optional): chives, cilantro, shredded cheese, avocado slices, plain greek yogurt (in place of sour cream).

Directions:

Heat oil in skillet over medium heat. Place turkey in skillet and cook until brown. Transfer turkey into slow cooker, add all other ingredients, turn heat on high for 6 hours or low for 8 hours.

IMG_3812
There is the shortened version for all ya’ll. Now for what I did…
I used the bullet to chop garlic cloves in 5 seconds, transferred it into the crock pot along with all other ingredients expect turkey. I bought grass fed organic turkey from Mariano’s.
Did you know they cook the meat for you right in front of you? If you live by a Mariano’s save time by getting your meat cooked in the store. They even season it how you want with a variety of seasonings available. If it’s convenient for you, kill two birds with one stone like I did. The turkey I used was cooked in store and I walked off to finish my grocery shopping for the week, came back in 15 minutes, and it was done. When I got home I added the turkey in the crock pot, stirred and allowed to simmer for another ten minutes to allow the flavors to blend.
IMG_3812
This chili is dairy free, but feel free to add cheese. It is also gluten free and can easily become vegan friendly if you omit the turkey and use veggie broth. Vegan or not this recipe will provide you with a good source of protein and energy. If using meat, choose lean protein like turkey, it’s less fatty than beef typically used.
 Thanks for visiting and keep visualizing nutrition with me. Bon appetit!
Follow MyNutritionVision if you are on wordpress.com or subscribe to the email listing on the home page.
I love hearing from all of you so continue to follow me in Instagram, twitter, tumblr, and pintrest.
❤ Rebecca Raymundo, RD, LDN

Per serving: Calories: 225; Total Fat: 4.9 g (Saturated Fat: 1.3 g); Cholesterol: 40 mg; Sodium: 450.9 mg; Potassium: 103.8 mg; Total Carbs: 35.1 g; Dietary Fiber: 17 g; Protein: 21.8 g; Calcium: 5%; Vitamin A: 32.7%; Vitamin C: 9.2; Iron: 18.2%.

Pumpkin-Coconut-Vanilla-Chia-Pudding

IMG_4127

Listen up everyone, this is some vital information…

When making this recipe be sure to make an abundance because you will want some for later. I made four mason jars filled with this good stuff and in all honesty, 1 mason jar can easily be shared and split into two servings. The recipe below is for a half pint so feel free to multiple it to achieve desired yield.

Pumpkin-Coconut-Vanilla-Chia-Pudding       

Preparation time: 5 minutesIMG_3824

Serves: 1 half pint (8oz)

Ingredients:

Chia Pudding~

  • 3 Tbsp chia seed
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1 cup coconut milk

Pumpkin Pudding~

  • 1/2 can pumpkin puree (15oz can) NOT PUMPKIN PIE FILLING
  • 1 1/2 banana
  • 1/2 cup pitted dates, soaked
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 2 Tbsp organic honey

Toppings: Pumpkin pie spice, cacao nibs, and unsweetened desiccated coconut.

Directions:

1.  Mix chia seed, spices, vanilla extract, and dairy free milk (or milk of your preference) in a container and refrigerate over night to allow time for seeds to soak and expand. Soak dates in water overnight to soften, they will blend a whole lot easier so do not skip this step.

2. Blend all ingredients for the pumpkin layer in a blender for 15-20 seconds. Your done! That’s it! Layer the two in a cup and top with your favorite goodies. My personal toppings are listed above.

(Note: The longer chia seed sits in liquid, the thicker the consistency will become. The chia pudding in this recipe was prepped the night before, as usual.)

IMG_3828

IMG_3826

IMG_3827

IMG_3830

Since I am not the person who has a serious sweet tooth, try using natural sweeteners if you need. For example, add more dates, bananas, honey, or even sugar.

I absolutely love using mason jars to store food because it creates the perfect portion size and a ready to go breakfast, lunch, or dessert. Ladies and gentlemen, this one really hit the spot and it tastes even better than it looks! (If you can believe that.)

 If you or someone you know are in need of nutrition services from a Registered Dietitian, please contact me via blog email for more information on prices. Thanks!

❤ Rebecca Raymundo, RD, LDN

Per serving: Calories: 225; Total Fat: 7.2 g (Saturated Fat: 3.4 g); Cholesterol: 0 mg; Sodium: 30.8 mg; Potassium: 395.3 mg; Total Carbs: 33.5 g; Dietary Fiber: 10 g; Protein: 4 g; Calcium: 37.1%.

Tips on How to Keep Food Healthy and Fun: Banana Edition

IMG_1566Among the top fresh fruits Americans consume, bananas are at the top of the list with an average of  30 pounds per person per year. You have heard the old saying “An apple a day keeps the doctor away”, well now add a delicious banana if you haven’t already because they are extremely beneficial to your health and can easily boost the nutritional value of your meals.

If you have been enjoying your daily dose of potassium through bananas then you are probably in need of creative fresh ideas to keep you from getting bored with them. Incorporate bananas into desserts (raw and baked), healthy snacks, or delicious smoothies. We can all agree their creamy rich flavors will never disappoint, but the best part is they are enjoyed by people of all ages from infants to the elderly.

Bananas are a good source of vitamin B6 and a good source of manganese, vitamin C, potassium, fiber, biotin, and copper. Adding them into your daily routine is not only convenient, but can also help improve:

  • Cardiovascular Health
  • Digestive health
  • Blood Sugar Levels (Bananas are low in their glycemic index (GI) value)

Since they are easily portable, inexpensive, and easily digested athletes can enjoy them as a perfect snack before or after physical activity.

Start using bananas in a new way at least once a week. From vegan popsicles to muffins and summer treats to breakfast on the go. It is undeniable that bananas are a quick and healthy snack, so why not add them to any meal. Here are 5 of my favorite recipe ideas I love to incorporate bananas in for adults and kids that will leave your mouth watering.

1. Banana Boats

IMG_1564

  • 1 organic banana, almond butter, cacao nibs, unsalted sunflower seeds, crushed pistachios, goji berries, cinnamon, chia seeds, bee pollen, and desiccated unsweetened coconut.
  • Slice banana twice; lengthwise and in the middle creating four equal pieces. Spread almond butter on banana boats and sprinkle toppings on. Can be made in less than 5 minutes and taste just like candy. Great idea to get kids to eat a snack packed with superfoods.

2. Banana sushi 

IMG_1503

  • 1 organic banana, 1 whole grain tortilla wrap, almond butter, raw cacao nibs, chia seeds, and desiccated coconut.
  • Spread almond butter on wrap, no need to go all the way to the edges. Place banana at one end and roll the wrap up. Spread 1 tsp of almond butter in a thin straight line across the top of the wrap and sprinkle with toppings. Cutting into 1/2 inch thick slices and enjoy.

3. Banana Chia Pudding 

IMG_1563

  • 1/2 organic banana, 3 Tbsp chia seed, 2 tsp vanilla, 1 cup almond milk, cinnamon, and star fruit.
  • Blend banana, almond milk, and vanilla. Add chia into mixture and refrigerate overnight or 6-8 hrs. It will form a pudding consistency, in the morning stir, serve, and top with cinnamon and star fruit.

4. The “Healthy” Meal (MickeyD’s Alternative Happy Meal) 

IMG_1562

  • 1 red and yellow bell peppers, 1 large apple, banana, strawberries, grapes, and nut butter of choice.
  • Simply cut and slice as seen in picture and assemble. I only used 1/4 of the yellow pepper and 1/2 a banana. Research has found kids, specifically between the ages of 4 and 7 years are twice as likely to consume fruits and veggies when the meal is visually appealing. This is a fun and creative way to get your kids turned on to healthy eating.

5. Banana Ice Pops 

IMG_1561Visit MyLifeandKids.com for full banana pop recipe
  • I continuously keep a stash of frozen bananas in my freezer to use for vegan (n)ice cream, raw desserts, and smoothies. It might be crazy to have as many bananas in the house as I do, but hey, I am a victim of their deliciousness.

I hope my vision of nutrition helped you find some fun and delicious recipes to try! These are all easy, quick, and vegan friendly. Never forget, food should be fun! Don’t forget to follow me on instagram, twitter, and tumblr @MyNutritionVision for more nutritious recipes. Nutrition services available are under the “Services” tab or you can email me with questions and inquires under the “Contact” tab. Thank you! Have a great Saturday!

❤ Rebecca Raymundo, RD, LDN

Kale Cashew Pesto

IMG_8624

 As one of the biggest advocates for eating dark leafy greens, I have to fit them into meals I prepare as often as possible in an extremely calculated way. The reason for this is because my boyfriend is the epitome of a “unhealthy eater”. If you say ” vegetables”, he will most likely not like it. Not only that, but to paint a better picture for all of you he can and will eat Mcdonalds, Burger King, and Taco Bell all in one day. That shows some form of dedication to food I guess. I have been bound and determined to improve his eating habits slowly but surely for years now and I has succeeded to an extent. It’s difficult to constantly eat every meal together, but have completely opposite food preferences because it creates twice the work, twice the money, and twice the time to prepare two totally different breakfast, lunch, or dinners everyday. I know nobody has time for that and I certainly do not either. Since I made it my goal to increase his produce consumption, I have been incorporating one item into a recipe each day I think he would enjoy. For women or men who feel they are in similar situations, this is a great idea to slowly create healthier eating habits for the ones you love. Personally, I enjoy thinking out of the box to make meals delicious and exciting for the ones I love, this just gave me one more reason to do so. I choose to make a pesto today because my boyfriend has been buying food while on his lunch break to make his own sandwiches, wraps, pitas, ect. Instead of continuing to buy his pre-made spreads, I thought it would be nice to create a special personalized one for him I knew he would find tasty and really leave him feeling satisfied.

For the record, I want to provide a disclaimer for this recipe because once you make it once, you will be addicted. I am a hummus obsessed feen and although this does not replace hummus because that is mostly carbs and some added protein, this pesto has taken over my number one spot. I now spread this on everything pushing hummus to second place. You will want to eat the whole batch and make it over and over again. Since this pesto just so happens to be healthy for you as well, trust me when I say, nothing will stop you from eating like it’s your last meal. Making large batches and freezing it is a solution I can up with to avoid demolishing the whole thing at once. To my surprise, the pesto freezes great! I froze it in an ice cube tray making is super easy to pop one or two cubes out at a time to make a quick and healthy meal even tastier.

Now to begin, for this recipe, my green of choice was kale. It’s no surprise to me why America has made kale one of the most popular and trending vegetables out there. It is virtually a powerhouse for good health packed with delicious flavor, many health benefits, and it’s nutrient dense. In fact, 1 cup of chopped kale will supply your body with 34 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and 684% of vitamin K (I’m not kidding about the vitamin K). In fact, too much vitamin K can create serious issues for anyone taking anticoagulants such as warfarin or coumadin. By eating high levels of vitamin K a food-drug interaction may occur. Anyone thinking of adding kale to there diet on these medications should consult a doctor first. 

It is also considered to be a good source of certain minerals such as iron, copper, potassium, manganese, and phosphorus. Notice kale has a high concentration of vitamins A,C, and K. These vitamins are all antioxidants that are associated with eye-health and cancer protection. Kale’s fiber content also helps lower blood cholesterol levels and reduce the risk of heart disease.

Tip: While eating kale raw can be delicious and simple, cooking it is a great way to increase the level of absorbed and digested fiber.

I am not entirely diary-free, however, I try my best to limit dairy to minimal consumption due to health issues. It is just so difficult because cheese and yogurt were basically my best friends all my life. I have been making cashew cheese to give me my fix, so naturally I thought why not use cashews to get the creamy texture and added flavor I would have gotten from cheese. By using cashews, we also get a lower fat content than most other nuts, added protein, and heart healthy fats(monounsaturated).

KALE CASHEW PESTO  Preparation: 3-6 hr for soaking, 10 minutes for all other prep Serve: 18-20

Ingredients: IMG_8623

  • 1 1/4 cup cashews
  • 4 cloves garlic
  • 5 cups kale
  • ½ cup olive oil (your choice of oil)
  • Juice from 1 lime
  • 1/2 cup water
  • 1/2 cup parsley (half chopped, half for garnish)
  • 1 Tbsp thyme
  • 1/4 teaspoon kosher salt
  • Lime zest (1 lemon)

Directions

1. Pre-soak, drain, and rinse cashews in a bowl of cold water 3-6 hrs ahead of time. I always soak my cashews the night before. This ensure their creamy texture and makes it easy to blend, plus it puts less work on the blades of your food processor.

2. If you have time an extra 10 minutes of time on your hands you can precook the kale before placing it in the food processor for better fiber absorption, but that is up to your discretion. It does create a smoother texture, but the texture of the recipe with raw kale yields a smooth product as well. I have made it both ways and I almost prefer the raw kale version because I do not like it overly creamy.

3. Place all of the ingredients into the food processor. After all ingredients have blended, turn off and open the lid once or twice to scrap sides down to ensure all the ingredients are evenly blended. If it’s too thick, add water in 1 Tbsp increments until desired consistency is reached. Serve immediately with Italian or French bread. Freeze leftover for later use.

Play around with the amounts of spices and herbs to find out what you like. I can never have too much garlic so the 4 cloves this recipe calls for might even be too much, unless your a garlic lover like me. I used  about a 1/2 cup serving of pesto to make a weeks worth of wraps for my boyfriend and even used some for dinner that night to stuff white mushrooms and bake with. After eating and using some for food prep, I was still left with 2 whole ice cube trays to freeze. It’s so versatile, it’s uses are endless. Use as a spread, sauce for pasta or pizza, in place of dressing on salads, replacing cheese on burgers, or as a marinade.  Needless to say, the pesto was a success and my boyfriend loved it. He said and I quote, “I can’t even taste that rabbit food.” (meaning the kale). I will definitely be making this again in the near future.

Hope you all enjoy this pesto recipe as much as I did! Happy weekend!

Kale Cashew Pesto: 1 serving (1/2 cup)

Calories: 90; Total Fat: 7.9 g (Saturated Fat: 1.1, Monounsaturated Fat: 5.4 g); Cholesterol: 0 mg; Sodium: 32.5 mg; Potassium: 124.7 mg; Total Carbs: 4.1 g; Dietary Fiber: 0.7 g; Protein: 1.7 g; Calcium: 3.2%

 

Stuffed Cucumber Rolls

IMG_5855

 

Heres another delicious healthy snack that can easily be prepared by anyone! Even if you think you have no talent in the kitchen and think you’d be better at driving into the Taco Bell drive through, trust me, you cannot mess this up! Your taste buds and stomach will thank me for it later.

Stuffed Cucumber Rolls 

Serves: 4-5

Ingredients:

  • 1 cucumber, whole
  • 1 bunch scallions
  • hummus of your choice

First, slice the entire cucumber into 1-inch thick slices. Use a melon baller to scoop out the inners from the cucumber slices. Chop the cucumber scooped out into fine pieces and mix in with hummus. Dollop 1 Tbsp of hummus mixture into each cucumber. Top with chopped scallions and serve.

For this recipe I made my own hummus, but if you on a time constraint or want to use to easier route buying pre-made hummus works perfectly.

IMG_5856My hummus recipe

  • 2 clove garlic
  • 1 cup chick peas, cooked and drained
  • 1/4 cup tahini
  • Juice from half a lemon
  • 1/2 cup shredded carrots
  • Salt, pepper, smoked paprika to taste

Place the garlic clove in a food processor and process until finely chopped. Add remaining ingredients until desired consistency is reached. I slowly added 1/4 cup water to thin out the hummus. If more water is needed, add 1 Tbsp at a time to avoid a watery product.