Meatless Meals

As a sequel to one of my earlier posts, I went meatless last night and tonight. First of all, you’ve got to have it deep within to appreciate not having meat with your meal. It’s something I don’t mind doing at all…especially if I’ve already had meat once for the day. Tonight and last night I had 1 whole cucumber (sliced), 1-2 whole carrots (sliced), about 3 tablespoons of hummus and 1 whole wheat pita bread. I absolutely love the taste of hummus with it’s tahini and garlic. For dessert, I had 1/2 cup of sliced strawberries with a little white wine. Let’s compare this meal to, let’s say, roast beef with gravy, mashed potatoes, green beans, a coke and chocolate cake for dessert. You know I constantly boast about my incredible ability to remain human and how I eat things that aren’t “healthy” for me…

Hummus and Veggies Roast Beef and Potatoes
447 calories (22%) 643 calories (32%)
11 grams of protein (22%) 8 grams of protein (16%)
6 grams of fat (12%) 22 grams of fat (44%)
65 grams of carbs (26%) 113 grams of carbs (45%)

The % represents nutrients met based on a 2000 calorie diet. Not to mention the hummus and veggies have NO CHOLESTEROL while the beef and potatoes have 37 milligrams. Remember that cholesterol is a hormone our bodies make and that’s why we don’t need any extra from our diet.

So you can see how this type of meatless meal might be beneficial to the diabetic or heart patient…not to mention those of you interested in being proactive towards nutrition-related illnesses. Many hospitals in the nation are beginning a Meatless Monday tradition on their serving line. Many cardiologists also recommend the mediterranean diet which focuses on fish as the protein, vegetables and olive oil as the fat. Hummus is often made with olive oil or canola oil. The cool thing about these oils and nuts and fish is the omega 3 fatty acids it provides your body. Omega 3FA’s have anti-inflammatory properties which help to improve heart function. Click here for more information.

Making homemade hummus is not hard at all. You need a food processor because the hummus must have a pureed texture. My friend Annie gave me this recipe for classic hummus. I haven’t tried this specific one but she said it was good.

  • 2 cups of chick peas (garbanzo beans)
  • 1/4 – 1/2 cup of olive oil
  • 2 cloves of garlic
  • 3 tablespoons of tahini
  • 1 tablespoon of cumin
  • juice of 1/2 a lemon
  • salt and pepper to taste
  • 4 tablespoons of chopped cilantro
  1. Blend the chick peas in the food processor. You can buy canned chick peas or boil them fresh.
  2. While continuing to blend, slowly add the other ingredients.
  3. Add the olive oil last. Slowly pour into blended mixture until desired consistency is reached.

You can add other ingredients like roasted red peppers (4 oz) or pesto (4 oz) or parmesan cheese (1 oz). I usually eat hummus with crackers, raw vegetables or pita bread. I’ve even spread it on a whole pita bread with a little pizza sauce and topped with veggies and cheese as sort of a raw pizza. Try it and let me know what you think!

See ya later!


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