I can’t believe a week has gone by since I posted something! I had so many posts planned for this week but they just didn’t come to fruition. You know what they say, creativity is 5% inspiration and 95% hard work. I didn’t quite get as far as the hard work this week I guess!
In order to prevent this from reoccurring next week, my goal for today is food prep. I’ve got another busy week coming up and the more time I can save, the better! I’ve already made a meal plan and grocery list and started preparing some easy, healthy snacks.
Yesterday I made Maple Nut Orbs and Peanut Butter Banana Muffins, and this morning I made a batch of Kale Hummus. I’m also going to cook up a batch of quinoa, chop a ton of fresh vegetables and make some no-bake bars. That’s my plan for the rest of the day. That and a long, easy run in the rain! I love running in the pouring rain, is that weird?!
Unfortunately, the muffins and orbs won’t be making their way to the blog because they didn’t turn out as well as I’d hoped. In fact, my husband called the muffins ‘nothins’ because as you might guess, they kind of taste like nothing. Haha!
They’re certainly edible, just very plain. I think if I heat them up with a dollop of almond butter they’ll be quite tasty though.
So maybe my muffins and orbs aren’t blog-able. This hummus however, I’d love to share!
I had a ton of kale in the fridge I needed to use up today and I figured why not throw a bunch into a batch of hummus! You can’t go wrong with green hummus, right?!
- 3 cups kale, de-stemmed
- 1 can of chickpeas, well-rinsed and drained
- ¼ cup + 1 tbsp extra virgin olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic, peeled
- ¼ cup tahini
- ½ tsp sea salt
- ½ tsp black pepper
- Add everything to a food processor or high-powered blender and process until smooth.
- Enjoy as a dip for raw veggies or crackers, as a spread in a sandwich or wrap or use a dollop on top of a fresh salad.
- Store in the fridge in an air-tight container.