I am SO. HUNGRY. Publishing recipes was a poor choice. I'm about to eat my desk, kids. No joke.
But regardless of my poor desk's fate, I hope you enjoy these recipes via Pritikin Longevity Center & Spa's chef, Anthony Stewart, who previously gave us those delicious low-cal french fries ! (Did anyone try them? I actually did -- they were delicious.)
Garbanzo Bean Hummus Dip
Yield -- 2 cups
7 ounces dried garbanzo beans, cooked and drained
2 tablespoons lemon juice
1/2 tablespoon minced fresh garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 dash hot sauce
1/8 teaspoon ground white pepper
1/4 cup chopped celery
1/2 teaspoon Dijon mustard
Place all ingredients in a food processor. Process until puréed. If mixture is too thick, add 1 tablespoon water, pulsing to combine.
Serve with raw vegetables or crackers.
Per 2-tablespoon serving: 45 calories; 0.5g fat; no saturated fat; no cholesterol; 2g protein; 7g carbohydrate; 1g sugar; 2g fiber; 5mg sodium; 15mg calcium.
Fun tip: Add green food coloring to serve on St. Patrick's Day!
And why not pair it with...
Chicken Veggie Burgers
The Pritikin Chicken Veggie Burger has just a half-gram of saturated fat. That’s one-tenth the amount of artery-clogging sat fat in typical fast food fare like Carl’s Jr. Jalapeno Chicken Sandwich. (Which I think sounds disgusting, for the record. Who's had that? I wanna know if it's any good.)
Yield -- 8
1 pound free-range, skinless chicken breast
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
1 jalapeno pepper, finely chopped (Remove seeds if you want to take down the heat.)