Wednesday, April 17, 2013

Hummus Dip and Kale Chips

I brought this hummus dip to our last Spa Yoga Night at Hourglass Fitness and Wellness.  Some people asked for the recipe, so here it is……already…… soon.

Both of the following recipes are from “The Virgin Diet” by JJ Virgin.  Her book helped me figure out that I need to eliminate gluten and dairy from my diet.  It has some great recipes in it.  Here are two for snacks.

Hummus Dip


2 cups canned, drained garbanzo beans

1/3 cup tahini

¼ cup lemon juice

2 crushed cloves garlic

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1 pinch paprika


Place the garbanzo beans, tahini, lemon juice, garlic, olive oil and sea salt in a blender or food processor.   Blend until smooth. Transfer mixture to a serving bowl and sprinkle with paprika.  Serve with cucumber, red pepper and jicama spears.

I eat mine with tortilla chips. 

Crispy Kale Chips


1 head washed, thoroughly dried kale

2 tablespoons extra-virgin olive oil

Sea salt for sprinkling


Preheat oven to 275 degrees F.  Remove the ribs from the kale and cut into 1 ½” pieces.  Lay on a baking sheet and toss with olive oil and salt. Bake 10-20 minutes until crisp, turning leaves halfway through. Watch closely.

I made them and they were good.  Next time I think I will use my misto spray bottle and spray the olive oil on them.



Tuesday, April 16, 2013

Keen-what? Keen-whaa

I saw this recipe on facebook and I have some leftover Quinoa from last night's dinner so that is what I am having for my second meal today.  I eat five or six times a day. 
Warm Cinnamon Raisin Quinoa Breakfast
Serves: 2

  • 1 cup Silk Pure Almond Unsweetened Vanilla almondmilk
  • ½ cup quinoa, uncooked
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • ½ Tablespoon chia seeds (or ground flax seed)
  • 2 Tablespoons raisins
  • 1 Tablespoon almond butter (optional)

  1. Rinse quinoa and drain.
  2. Place almondmilk and quinoa into a small sauce pan and bring to a boil.
  3. Add cinnamon and vanilla.
  4. Reduce to a simmer and cook about 15 minutes, or until all liquid is absorbed. **Watch the pot carefully and stir often because it has a tendency to want to boil over.
  5. When ready to eat, place a portion of the quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter.

Nutrition Information
Calories: 271 Fat: 9g Carbohydrates: 47g Sugar: 16g Protein: 9g

Monday, April 15, 2013

Juicing Recipes

Hi there boot camp challengers and anyone else interested in a health journey!

Here are 3 great juicing recipes that I have tried and love.  They are fairly simple.  A couple of them are an acquired taste, but if you are adventurous, go for it. 

I attended a juicing and cleansing class at Hourglass Fitness and Wellness (www.hourglassfitnessandwellness) presented by Karen Kipp who is a reflexologist and Holistic Health Coach in Kansas City for the last 18 years.  She offers fasting and wellness retreats and has offices in Overland Park and Liberty.  Her website is

The juices we tried were Clean Green Gingersnap, great for overall cleansing.  Spring Liver Tonic, focusing mainly on cleansing the liver.  And last but not least, Liquid Sunshine which contains powerful enzymes and minerals for aiding digestion.

Clean Green Gingersnap
1 green apple (cored and sliced)
2-3 handfuls of spinach or kale
half  of one whole lemon (yellow rind removed)
1/2 inch burdock root or radish
thumbnail size ginger root
clean green gingersnap

Spring Liver Tonic
1 green apple (cored)
half cucumber
1-2 stalks of celery
one quarter medium beet
Spring Liver Tonic
Liquid Sunshine
1 green apple (cored)
Handful of strawberries
1 large carrot
1/8 pineapple
small handful of fresh mint (optional)
For more information on juicing and cleansing Karen has several recommendations.  Read "Juicing for life" and "Juicing, Fasting and Detoxifying your life" by Cheri Calbom.  "Power Juices, Super Drinks" by Steve Meyerowitz. 
Karen also does guided 14 day diy cleanse challenge every season for only $29.00.  Also her website