Thursday, July 9, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Veggie and Hummus Wrap

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Whole Wheat Wraps or Spinach Wraps

4 Tbsp Hummus- Homemade Recipe Below (Store Bought can be used)

2 Cups Spinach

1 Cup Black Beans, drained and rinsed

½ Bell Pepper, thinly sliced

½ Cup Tomatoes, diced

½ Cup Cucumber, thinly sliced

½ Avocado, sliced

Salt and Pepper to Taste




4 Whole Wheat Wraps or Spinach Wraps

8 Tbsp Hummus- Homemade Recipe Below (Store Bought can be used)

4 Cups Spinach

2 Cups Black Beans, drained and rinsed

1 Bell Pepper, thinly sliced

1 Cup Tomatoes, diced

1 Cup Cucumber, thinly sliced

1 Avocado, sliced

Salt and Pepper to Taste




6 Whole Wheat Wraps or Spinach Wraps

12 Tbsp Hummus- Homemade Recipe Below (Store Bought can be used)

6 Cups Spinach

3 Cups Black Beans, drained and rinsed

1 1/2 Bell Pepper, thinly sliced

1 1/2 Cups Tomatoes, diced

1 1/2 Cups Cucumber, thinly sliced

1 1/2 Avocados, sliced

Salt and Pepper to Taste

Directions

1. Spread hummus on one side of wrap

2. Layer

  Spinach

  Beans

  Pepper

  Tomatoes

  Cucumber

  Avocado

3. Salt and Pepper to Taste

4. Fold in edges of wrap and then roll up tightly



Homemade Hummus

  • 2
  • 4
  • 6
  • Nutrition

½ (14.5 oz) Can Garbanzo Beans, drained

½ Clove Garlic, minced

Juice from ¼ Lemon

⅛ tsp Salt

1 Tbsp Extra Virgin Olive Oil

¼ tsp Cumin, ground

¼ Cup Water

1 (14.5 oz) Can Garbanzo Beans, drained

1 Clove Garlic, minced

Juice from 1/2 Lemon

1/4 tsp Salt

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Cumin, ground

1/2 Cup Water

1 1/2 (14.5 oz) Cans Garbanzo Beans, drained

1 1/2 Cloves Garlic, minced

Juice from 1 1/2 Lemon

1/3 tsp Salt

3 Tbsp Extra Virgin Olive Oil

3/4 tsp Cumin, ground

3/4 Cup Water

Directions

1. Place all ingredients into a food processor or blender until smooth

**There will be some left for snacking later. Great w/ raw veggies!**


Crustless Summer Veggie Pie

Number of Servings

  • 6
  • Nutrition

Cooking Spray

½ Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

½ Bunch Green Onions, diced

½ Zucchini, thinly sliced

½ Yellow Squash, thinly sliced

1 Ear Corn, kernels cut from cob

1 Bell Pepper, diced

1 Med-Large Tomato, sliced

6 Eggs

¼ Cup Almond Milk (regular milk can be used)

2 Tbsp Almond Flour (or ¼ cup regular flour)

1 Cup Feta Cheese (5 oz Container)

1 Tbsp Fresh Basil, chopped

Salt and Pepper to Taste

Disclaimer: Dinner today is only available in 6 servings. It is a pie, and the best way to prepare it is by the full recipe. It is wonderful as leftovers for breakfast, lunch or dinner and can also be frozen and reheated.

Directions

1. Preheat oven to 375 degrees

2. Lightly spray 9 inch deep dish pie plate w/ cooking spray

3. Heat olive oil on med-med high heat

4. Add onions and garlic and sauté for approx. 1 min

5. Add corn and bell pepper and salt and pepper to taste, stirring frequently

6. Once veggies are tender, 2-3 minutes, remove from heat

7. In a large bowl, whisk eggs, milk and flour together. Stir in feta

8. Layer all veggies in pie plate, beginning w/onion mixture, followed by squash and zucchini and then tomatoes

9. Pour egg mixture over veggies

10. Bake for approx 30-35 min or until pie is firm and golden

11. Allow to rest 10-15 min before serving

12. Serve with fresh fruit on the side