Lately

It is Thursday! Today is my last day of classes before spring break and I couldn't be more happy :) Of course, I am heading to the cold for the week, which is sad.

I've incorporated a few new foods into my meals lately and wanted to share what I am eating right now. 

1. Juices

I am on the juice craze - kind of. I started drinking Arden's Garden juices a few months ago (they sell them at my Whole Foods) and am officially obsessed. I now drink about 4 a week and I love the burst of energy I get from them. So much better than coffee as an afternoon pick-me-up!

I am so-so on the pure vegetable juices. I would love to say that I gobble up kale juice, but not so much. I have found that vegetable/fruit combos are my favorite. Pineapple, lemon, and ginger are all strong flavors, which combats the bitter taste of greens.

Note: Fruit juice is high a sugar. Watch out for potential sugar crashes if you start drinking a ton of them!

2. Blood Oranges

I love all things winter citrus, but blood oranges are my new fav. So juicy and colorful. 

This meal was a turkey bacon and egg breakfast sandwich with blood orange and tangerine on the side. Simple breakfast. 

3. Salads

I fell off the salad wagon for a few months - anyone else ever have this happen? I was just not hungry for salads. I had a few days where I packed salads and was totally uninterested in them, so I took a break. I brought chopped veggies with hummus or vegetable soups for lunch instead. I am happy to say that I have felt a resurgence in my love of salads in the last week. I have had them several times and actually enjoyed them! 

Today's salad: spinach, turkey, cucumber, carrots, and avocado. 

4. Roasted Chicken and Veggies

When I don't love salads, roasted veggies are my favorite. Specifically root vegetables, but also spring asparagus. So so so good!

I am also loving whole roast chicken. After attempting a whole roasted chicken one week, I realized it was EASY and yummy. I love having roasted chicken once a week and then lots of leftovers to enjoy in soups and salads. 

So that is what I have been eating! Do you get in food ruts? Do your cravings change in the colder months?

x0x0, 

Hannah  

Weekend Eats: Lima Bean Hummus!

Hello everyone!

I popping in over the weekend to share an awesome recipe from Friday night: Lima Bean Hummus!

I saw a container of this at Whole Foods last weekend and it got me thinking. I had a rather large bag of frozen lima beans in my freezer that needed a home. So I decided to attempt the hummus.

After looking at a few recipes, I combined two, using this one from Food & Wine magazine, but adding some fresh parsley.

I boiled the beans for 20 minutes, rinsed them in cold water, and them blended them with lemon, olive oil, garlic, and parsley. The result?

A fluffy, garlicky green dip that is awesome on veggies or chips.

Lima Bean Hummus

Makes about 2 cups

16 ounces of frozen lima beans (just over 2 cups). thawed
2 cloves of garlic
1/4-1/3 cup of olive oil
zest of one lemon
1 tablespoon of lemon juice
4-5 springs of parsley, stems removed
1 teaspoon of salt
fresh black pepper

Boil lima beans in water for 20 minutes to soften. Drain the beans and cool. Meanwhile, zest lemon and combine with lemon juice, parsley, garlic, salt & pepper, and olive oil in a food processor or blender. Start with only a quarter cup of the olive oil - you can add more if needed. Blend the ingredients until combined. Add cooled beans and blend until smooth, adding more oil if needed. Enjoy with chips and veggies.
Store in airtight container in refrigerator.

x0x0, 

Hannah