“It was a beautiful day and the sun beat down,
I had the radio on, I was flying.
The trees went past, me and Dale was singing
Little Runaway; I was flyin’.
Yeah, runnin’ down a dream
Whatever would come to me
Workin’ on a mystery
Goin’ wherever it leads
Yeah, runnin’ down a dream!”
It WAS gorgeous today. Felt like spring. Aaaand I promised last night I would start sharing information and secrets to my weight loss and health. Confession: I don’t eat breakfast! *GASP* I’ve never been a big breakfast person. Don’t get me wrong; I LOVE some breakfast foods, just not in the morning. I get up and drink a cup of organic or fair trade or rain forest alliance coffee with pastured cream, coconut sugar and coconut oil. It’s good and it holds me over till about 11’ish. I tend to eat lunch between 11 and 11:30. Whatever I do, you know I always have to have music playing. Today, it’s definitely a classic rock day. Tomorrow it may be Indie Folk, or Adult Contemporary or Instrumental Rock or Jazz or any number of genres! Oh, you didn’t come on here to read that, huh? Okay.
I wish I had gotten pictures, but unfortunately I didn’t. But I made a homemade simple Traditional Hummus, sans tahini. Turned out fabulous, too! It is a slightly tweaked recipe by Kelly over at LifeMadeSweeter. I (as well as other family members) can’t use paprika not to mention I have to be careful with any and all things from the “nightshade” family. Like red pepper flakes. A pinch doesn’t USUALLY cause problems, but here lately, more food and medications are giving me problems, so I am just avoiding those things. Also, I don’t have a food processor so I had to bag the handful of ingredients needed and march over to my sister’s house (behind ours) and use hers. No problem. That is, until the food processor decided to fight me and not want to work. It finally gave in! Woohoo!
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed
2 large garlic cloves
2 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/4 teaspoon paprika (OPTIONAL)
1/4 cup water, plus more as needed to thin out hummus to desired consistency
salt to taste
black pepper to taste
1-2 tablespoons olive oil
chili flakes for garnish (OPTIONAL)
- Place chickpeas in a blender or food processor with garlic, lemon juice, cumin, paprika and water. Blend or puree until very smooth, adding more water as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tablespoons of olive oil to help achieve a super creamy texture.
- Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like and sprinkle with red chili flakes if desired.
*Can store in an airtight glass container in the fridge for up to 5 days or freezer for up to 3 months.
I normally buy Boar’s Head non-GMO Traditional Hummus in the Publix deli department which has very few ingredients, but the price is ridiculously high. Plus, it is soy free and nut free. But paying $4.99 for a small container that lasts a week compared to 2 cans of organic chickpeas (Garbanzo beans) at less than $2 each while I already have the other ingredients and now I have double the amount that the store bought containers come in. And it is DELICIOUS.
It’s great at lunch! My typical lunch? It varies, but one of my favorite lunches is Crown Prince Sardines in Olive Oil, traditional hummus with The Better Chip chips (right now I’m on a kick with the Beet chips; although I’m a huge fan of their Spinach & Kale and the Radish Chia is great, too!), a cup of fresh brewed Cinnamon Ginger tea (I make that in the mornings around 8:30 and let it sit covered till lunch when it is at room temperature), and a square of dark chocolate (85% cacao) with about a teaspoon of Polaner’s non-GMO Seedless Raspberry Spread. I love berries with dark chocolate, but raspberry is by far my favorite. One day, I’m going to make my own fruit preserves. On the days I don’t eat sardines, I have either Wild Planet tuna (Albacore Wild Tuna in EVOO, or rather, Extra Virgin Olive Oil) or Ocean Naturals Albacore Solid White Tuna in Italian Olive Oil. BOTH are delicious! And when I can afford it, I drink GT’s Synergy Kombucha, usually Raspberry Chia (my favorite). They have a few I really like, but the Raspberry Chia? Mmmm, can’t be beat!
My dinners? Depends on what the rest of the family is having. I tend to buy my own chicken (non-GMO, cage free, organic) and Sockeye Salmon which Wednesdays are my fish, kale and quinoa day since they eat at the church (and I can’t…every time I have, I’ve gotten sick because of food additives…ugh). I eat sweet potatoes pretty regular also. And I make my own sauerkraut which I will share that process with y’all tomorrow since I’ll be making some to which I eat with all meat except fish. Well, except I don’t eat pork. I can’t eat pork. I LIKE pork meats, but they don’t like me (yeah, part of my ever growing list of foods that I can no longer eat without getting sick or suffering) just like beef is starting to do the same. I eat them in very small amounts with a good portion of sauerkraut. I don’t eat bread or pasta and rarely eat rice and quinoa is once, maybe twice a week, and I occasionally whip up a batch of gluten free biscuits so I can have one when I get the craving (not often, but I am southern, ya know!). About half an hour before dinner, I get 2 tablespoons of Bragg Apple Cider Vinegar in 4 ounces of water with a little stevia and drink it, chasing it with some filtered water. THAT, my friends, is not easy for me, but with my thyroid condition, I’ve noticed a lot of benefits in drinking it!
The only other thing I do is I tend to eat a spoon of Smucker’s organic peanut butter and a cup of fresh raw milk (I can’t consume pasteurized dairy…talk about several gastrointestinal discomfort!) at night when I take my medicine. Usually have a second square of dark chocolate too. So that pretty much sums up my eating habits. Tomorrow, homemade sauerkraut!