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Thursday, October 28, 2010

Snacking and tasting can be such fun!

It’s been about 4 months since I began eating gluten free. Most of the time I do pretty well with it. The thought of feeling as tired as I used to and breaking out with ugly acne around my jaw line, keeps me away from gluten for the most part. I can’t lie though, I have cheated. Until I got caught, that is. I was tasting some, warm just out of the oven, oatmeal cookies that I baked for the kids, you know, just making sure they were edible. When I was about to grab a third one my son, Christian, says to me, “Hey, you’re not supposed to be eating that! It has wheat in it!”  I know, I know…shame on me! So, yes, I have my kids to thank for keeping me on track, making sure that I don’t eat wheat (or their goodies).

With today's hustle and bustle , it seems like I'm constantly running out the door hungry...not so good when you're about to pick up a car load of wild children. So, I had to find something quick, yummy and gf to snack on while on the road. I stopped by my local Fresh & Easy to see what I could find. I found the most delightful and nutritious little snack ever, the KIND bar. These little bars are sooo good and have protected the children from the wrath of a hungry mommy...I just love 'em! BTW, they can also be found at your local Starbuck's now!

If you're like me, I can't, for the life of me, think straight when I'm hungry. Keeping easy snacks around is  helpful since I don't really sit down and have a full meal when its just me. So here are a few ideas to keep the bear away. I keep a few hard boiled eggs in the fridge, getting your five (or is it 8 now?) servings of fruits and veggies is also important. Yogurt, especially Greek style yogurt, helps to satisfy hunger pangs. But my favorite is Riceworks chips with a side of delicious home made hummus! The really nice thing about hummus is that it stays good for 7 days when refrigerated in an air tight container.  Below is a recipe, courtesy of for thee best hummus!

Cilantro Lime Jalapeno Hummus
1 cup washed cilantro
1 jalapeno (seeds removed, reserve some slices for garnish)
1 16oz can garbanzo beans (drained)
1/2 cup tahini paste
1/2 cup lime juice
3 cloves minced garlic
1/2 tsp salt
1/4 cup sour cream
1/2 tsp black pepper
olive oil (garnish topping)
paprika (garnish topping)

In a food processor add garbanzo beans, garlic and salt and blend until smooth.  Next add, lime juice, tahini, sour cream, salt, pepper, jalapeno and blend until smooth. Lastly, add cilantro and pulse until cilantro is mixed in.  Garnish with olive oil and paprika.

And before I sign off today, I have to share my midafternoon snack with's a little Mexican/Japanese fusion...edamame sprinkled with Tajin, d'lish!

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