I was quite surprised to see the varied recipes in this cookbook with suggestions on how to put them together from breakfast smoothies to layered salads to an assortment of lunch ideas. Each recipe is written with clear instructions and ingredients that you can find in any grocery store.
As I flipped through the recipes, I found myself bookmarking fresh ideas for the summer months. I've been on a huge salad kick this summer as I continue to work on losing weight, and after awhile you really do need some fresh ideas so that you can make the "usual" salad a bit more interesting. With a wide variety of different salad dressing variations and vegetables, lunch time will become something you'll look forward to each day.
The book doesn't stop at breakfast and lunch, but also has some snack ideas. Since we had a party to go to last weekend, I opted to make the Spicy Hummus. I didn't place it in a mason jar for the party since it was going to be served to a group, but if divided into individual servings you could have your afternoon snacks lined up for the coming week in a snap!
The hummus came together with ingredients I had on hand already - except for the tahini that I did have to purchase. I did a little research to find out whether I could skip it, but from what I read the tahini helps produce the creamy texture that is so appealing.
You can adjust the spice level simply by adding more or less red pepper flakes to the mixture. We really enjoyed the flavor of this hummus and it really is too easy to make at home to bother purchasing the pre-made hummus from the store.
Besides this wonderfully simple recipe for hummus, this cookbook has so many healthy lunch ideas. The author discovered that eating healthy at work would be easier if salads could be assembled ahead of time. Through layering the salads in a specific way, there is no wilting of lettuce and the ingredients stay right where they are supposed to until you are ready to enjoy them.
- 15 ounce can chickpeas, rinsed, and drained
- 5 tablespoons olive oil
- 1 clove garlic, chopped
- 3 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons lemon juice
- 1 teaspoon red pepper flakes
- In the bowl of a food processor, add the chickpeas and olive oil.
- Next, add the garlic, tahini, salt, pepper, lemon juice and red pepper flakes; process until it has reached a smooth consistency.
- Refrigerate until ready to serve with a celery and carrots.
Note: I received a digital copy of the cookbook to review and try recipes. All opinions are my own.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.