It’s starting already. You know what I’m talking about – the holiday treats. In our house, that means Nutella Fudge, Dulce de Leche No-Bake Cookies and Chocolate & Peppermint Wedding Cookies. But I’ve found a way to contend with the little rascals without emerging from the holidays looking as though I sucked on a helium canister hose.
I’m trying a little bit of reverse psychology. Instead of telling myself what I shouldn’t eat, I’m telling myself what I can eat. A little bell went off in my head when Bethne, the instructor of the strength-training class I attend two times per week, offered all of us a challenge. Listed on the sheet, amongst other things were: 1) eat a big salad at least one time per day, 2) eat at least two fresh fruits each day and 3) eat beans every day (that’s where this hummus comes in).
When I follow these guidelines each day, I fill up on fiber and lean protein, and often lose the craving for the junk. But if I still want a piece of Nutella fudge at the end of the day, then then fudge it will be!
When I get the munchies in the middle of the afternoon, this hummus, along with some whole wheat crackers or raw veggies, takes off the edge. There is always a bottle of curry paste in my fridge because it’s one of the main ingredients in my Mum’s Chicken & Potato Curry. It can be found in the international food aisle of most supermarkets.
In the bowl of a food processor or heavy-duty blender, combine all of the ingredients.
Puree until smooth, scraping down the sides as needed.
Transfer to a serving bowl, and serve with crackers and/or fresh raw vegetables.
Other healthy snacks options:
Cookin’ Canuck’s Greek Chicken Pinwheel Sandwiches
Cookin’ Canuck’s Creamy White Bean Dip with Parmesan Cheese & Sage
Cara’s Healthy Cravings’ Multi-seed Crackers with Beet Hummus
Pastry Affairs Maple Roasted Chickpeas
Carla’s Confections Cinnamon Apple Chips
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed
- 2 1/2 tsp mild curry paste (such as Patak's)
- 1/4 cup extra-virgin olive oil
- 2 tbsp water
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- Pinch of cayenne pepper, to taste
- In the bowl of a food processor or heavy-duty blender, combine all of the ingredients.
- Puree until smooth, scraping down the sides as needed.
- Transfer to a serving bowl, and serve with crackers and/or fresh raw vegetables.