I love hummus.  It is my go-to post-workout snack with sliced vegetables or whole wheat crackers.  Here is an easy recipe that anyone can use and love.

2 cans chick peas

1/2 cup tahini butter (ground sesame seeds)

splash of Worcestershire sauce

1 tbs lime juice

6 roasted garlic cloves

2 tsp

1/2 cup garlic olive oil

Mix all of the above in a food processor until mostly smooth.  If it is too thick add water by the tablespoon until it is peanut butter smooth, but not watery.

Summer is almost (kinda) here! To celebrate the season and avoid heating up your house with an oven, I have concocted this outstanding dish. It can serve as a main course when chicken, cubed sausage, or tuna is added, or a sensational side when meat is omitted.

1/2 cup olives (I mix green and black)
3 sprigs of green onion chopped
1 cup of chopped celery
1 cup of chopped cooked meat (from the suggested list above) (optional)
3 cups cooked whole wheat pasta spirals or elbow macaroni
1/4 cup yellow mustard
1/2 cup egg-free mayonnaise (found in Natural Food section of most grocery stores)
1/4 cup chopped pickles or dill pickle relish
2 boiled eggs chopped (optional)
1/2 cup shredded cheese (optional)
1 cup cherry tomatoes chopped in half
1/2 cup shredded raw zucchini
1 teaspoon each: fresh basil, bay leaves, and oregano

Combine all the ingredients you prefer out of the list above. Do not omit the mayo nor the mustard, they are essential to the consistency of the salad. Chill in the refrigerator at least four hours before serving, to allow the flavors to mingle and the zucchini to soften.

Serve and enjoy.

Looking for a quick and delicious way to feed your guests? Look no further than these amazing mini pizza recipes.

Traditional Vegetarian Mini Pizza

1 pack sliced party rye bread
1 8 oz can of tomato sauce
1 lb of reduced fat Italian blend cheese
1 tablespoon of Italian seasoning
1 8 oz can of olives diced
1 small onion diced
1/4 cup of diced artichoke hearts

Toast the rye bread in a single layer on a cookie sheet until light brown and crisp. Remove from the oven. Repeat toasting until the entire loaf is done. Reduce the oven temperature to 350 degrees. In a large bowl, combine all the remaining ingredients. Use a tablespoon to measure a heaping scoop for all the toasted pieces. Place them back in the oven for 10 minutes or until the cheese is completely melted.
Serve hot.

1 loaf of sour dough baguette bread thinly sliced
12 oz can tomato sauce
2 tablespoons of Italian seasoning
2 cups reduced fat cheese grated fine
1 can chopped chicken
6 slices of turkey bacon crumbled
2 green onions diced
1/2 cup chopped mushrooms
1/2 cup chopped olives

In a similar fashion to the first, toast the sliced sour dough bread. In a bowl mix the remaining ingredients. Spoon them on the bread pieces and bake on 350 degrees.

It is almost that time of year (and for some of you it already is) to use the bounty from your garden.

I would suggest the following use for some of my favorite things.

4 Habanero or jalapeno chili peppers (yes, they are hot, if you MUST commit blasphemy, use Anaheim, or Poblano chili’s to have a very mild version)
2 large tomatoes
1/2 cup coarsely chopped cilantro
1 large onion coarsely chopped sweet onion
juice of 1 lime
sprinkle of salt

I must get on my soap box for a moment. Yes, you can use a food processor to chop and mix the above. However, it is SO much better if you will chop and mix by hand. The salsa is more chunky and less juicy. It also refrigerates better. This version will keep up to two days. The soupy version must be consumed the same day or it develops a certain unpleasant flavor.

A variation of this recipe would be to create a fire roasted salsa where you can add 1 cup of grilled corn, and grill the following: whole tomatoes, and onion (in thick slices). If you want to use as a main dish, you can even use black beans.

Sweet potato fries are a treat for backyard barbecue’s, potlucks, and picnic’s. They travel well, and taste fantastic! My kids love them, and they are easy!
Heat oven to 400 degrees.

Spray a cookie sheet with non-stick spray or pour olive oil and spread for even coverage.

2 large rectangle storage container (or gallon zip lock bags)
1 cup Italian breadcrumbs
1/2 cup whole wheat flour
1 Tbs garlic salt
2 Tbs pepper seasoning blend
2 large sweet potatoes
1 cup crushed ice
1 cup buttermilk, sour cream, or plain yogurt

In one container, pour the dry ingredients; flour, breadcrumbs, salt, and seasoning. In the other, pour the ice, and the buttermilk.

Julienne the potatoes (slice into long thin strips, no thicker than 1/2 inch). Place them in the iced milk bath for 20 minutes, rotating them for even coverage about every 5 minutes.

When they are finished soaking, grab one batch of the potatoes (about 10-15 potatoes), being careful to not knock off too much of the milk. Place them into the dry mix container. Put the lid on the container and shake lightly for a few seconds to coat. Take out each fry individually and arrange on a cookie sheet in a single layer. Continue this process until the fries are completely processed. You can use 2 cookie sheets if necessary. You do not want to crowd the baking space. Bake for 15 minutes on the first side. Remove from the oven, turn the potatoes once, and return to the oven. Bake 10 minutes. Remove from the oven once more, and turn the fries until they are light brown on each side and tender. Drain on a towel lined plate. Serve immediately.