Recipe: Healthy Hummus Chicken Wraps

Here's another meal on the lighter side perfect for spring. Lots of veggies, plus chicken and hummus for protein, make this a great option for a wholesome lunch or light supper.

Healthy Hummus Chicken Wraps
(Serves 4.)

Ingredients:

2 cups cooked naturally raised or organic chicken meat, shredded with a fork
2 tsp extra virgin olive oil
1/2 cup hummus
2 ribs celery, chopped fine
2 green onions, chopped fine
dash cumin
dash red pepper flakes
salt and black pepper to taste
4 medium size whole grain or other healthy choice tortillas for wraps
4 cups dark mixed organic salad greens

Directions:

• In a large bowl, combine the chicken with the next 6 ingredients; taste and season as desired with salt and black pepper.
• Lay the tortillas out on a work surface and evenly divide the chicken mixture between them, spreading out slightly in the middle of the tortilla. Then top each with the greens and fold the wrap up from the bottom, then roll the sides in to form the wrap.

Recipe: Simple Healthy Hummus

Happy New Year!

After all the holiday feasts, sometimes it's nice to have a simple New Year's meal without too much fuss. Or maybe you don't really feel like eating much at all - maybe just the perfect snack is all you're looking for. Something like hummus is just right in this case - tasty, filling but not heavy, and full of fresh flavors and healthy fiber. Try this easy home-made version for a snack or light lunch today - just pair it with raw vegetables, pita chips, or whole-grain bread, and take a break from all the holiday excess!

Simple Healthy Hummus
(Makes about 2 cups.)

Ingredients:

hummus-plate (Photo credit: serenejournal)

1 (15 oz size) can garbanzo beans, drained and rinsed
1 Tbsp tahini
2 Tbsp lemon juice
2 garlic cloves, minced
1/4 tsp salt
pinch cayenne pepper
1/4 cup water (more or less depending on texture you want)
1 Tbsp olive oil (more or less depending on texture you want)
1/4 cup chopped flat-leaf parsley

Directions:

• In your food processor, combine the garbanzo beans, tahini, lemon juice, garlic, salt, and cayenne. Turn on and pulse until mixture is fairly smooth.
• Start processor running steady and slowly pour in the water, stopping motor to test the texture, then adding more water if you like.
• Again, with motor running, slowly pour in the olive oil, adding more if you like.
• Stop processor, taste and adjust seasonings, pulse and repeat taste testing until you have it the way you like it.
• Add the parsley and pulse a few times.
• Spoon out into a bowl and serve immediately, or cover and refrigerate. (If you refrigerate, let the hummus sit out at room temperature a few minutes before serving - it tastes better when it's not too chilled.)
• Can be served as a dip, spread, or just eaten with a spoon!

Recipe: Hummus & Feta Stuffed Grilled Eggplant

If you're following the blood type diet, this recipe will work for all the types except O (which shouldn't eat many legumes). Some say A types should not eat cheese, but according to Dr. D'Adamo's book, feta is okay.

This is a great summer recipe which incorporates some of that extra eggplant, which is delicious grilled, plus tomatoes and green onions. It's a simple recipe, but one which is sure to delight! Ingredients can easily be adjusted proportionally to serve more people.

Hummus And Feta Stuffed Grilled Eggplant
(Serves 2-3 as an appetizer; 1 as a snack.)

Ingredients:

Roasted eggplant (Photo credit: Wikipedia)

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Instructions:

• Wash and cut eggplant lengthwise into 1/4 thick strips. Grill, broil, or roast eggplant slices until lightly browned and softens.
• Lay eggplant slices out onto a work surface. Spread the hummus evenly over each eggplant slice.
• Sprinkle the feta cheese evenly over each slice.
• Top with the onions, sprinkling them evenly on each slice.
• Distribute the diced tomato pieces on top. Sprinkle with salt and pepper to taste.
• Start at a thin end and roll the eggplant up over the stuffing ingredients. Serve warm.