Throwin' Hummus, Hummus

No, this dish does not involve throwing hummus, but it does involve eating it!

All summer I have been having an affair with portobello mushrooms. I can be seen sautéing them, steaming, or, my personal favorite, stuffing them. 

Portobellos are one of my new favorite foods because they can be used in a side, or as the entree; they can be cooked quickly if you're in a hurry, or nursed if you have plenty of time on your hands. 

Fast Greek Stuffed Portobellos

Serves two

• 2 Portobello mushroom caps, stems and some of the innards removed
• 1/4 c. Hummus (I used Sabra Tuscan Herb)
• 1/2 c. Chick peas
• 1 oz. Crumbled feta
• 2 T. Sun-dried tomatoes, chopped (optional)
• Basil 

1. In a microwave safe dish, heat the mushrooms for about two minutes, or until enough water has been released. 

2. In a small bowl, mash the chick peas and add the hummus and sun-dried tomatoes. Mix until preferred consistency.

3. Remove mushrooms from the microwave and pat them dry. Divide hummus mixture between the portobellos, top with feta cheese and a pinch of basil. 

4. Heat the finished product in the microwave to warm the hummus and cheese. It should take about 30-45 seconds. Serve when heated to preference. 

Prep time: 2 minutes

Cook time: 5 minutes

Total: < 10 minutes

Note: This recipe can also be done completely in the oven at 450 degrees, but it will take much longer.

Nutrition: (One portobello): Calories: 210, Total fat: 8g, Sat. fat: 2g, Cholesterol: 10mg, Sodium: 323mg, Total carbs: 24g, Fiber: 9g, Sugars: 4g, Protein: 12g

Just looking at this makes me hungry! I think it's time for a snack now...

Something to think about: What's your favorite type of cuisine?

Lunch in a Pinch

When I was dieting in college, most of my meals in the dining hall consisted of steamed vegetables, brown rice, beans, and salad. My saving grace for variety came when my school added hummus to the salad bar. The day I made that discovery, I felt as though the Mediterranean gods had smiled upon me, and I was forever grateful for that gift. Well, at least until the semester ended and I could just get hummus when I moved back home.

I began making different variations of hummus sandwiches at least a couple times a week. Even some of my non-dieting friends would look at my creations with envious eyes and be forced to abandon their plates of  cookies and cake for their own hummus sandwich. This vegetarian sandwich is now my go-to  quick lunch, and it keeps me satisfied for hours. I always toast whatever bread I use for this sandwich, otherwise it's just like biting into a mushy mess. You can use a deli-flat, an English muffin, or a slice of whole-wheat bread for an open face sandwich. Recently, I decided to try something a little different and make a hummus burrito.

Hummus Burrito

• 1/4 c. Hummus (I use Sabra)
• 1 Whole-wheat or multi-grain tortilla (I use
• 1 Thin slice of red onion
• 2 Baby bell peppers, sliced
• 3 Slices of tomato
• 1 Small handful of leafy greens (I used spring mix and baby spinach)

1. Heat the tortilla in the microwave for a few seconds so it becomes flexible.

2. Spread hummus, thickly, in the center of the tortilla. Top hummus with vegetables and greens.

3. Fold burrito-style, and presto! You've got yourself one quick lunch. 

Nutrition: (One burrito) Calories: 275, Total fat: 12g, Sat. fat: 2g, Cholesterol: 0mg, Sodium: 348mg, Total carbs: 36g, Fiber: 14g, Sugars: 8g, Protein: 13g

Pair this healthy burrito with a salad, baked sweet potato, fruit salad, or vegetable and you've got the perfect lunch, without the fuss. You could easily make this ahead of time and wrap it in foil for a quick meal when you're on the-go.