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As we continue on with our Insanity workout program, we find ourselves having a bit of  a calorie challenge. Several in fact. For my husband it’s trying to intake 3300 calories a day. Yikes, that’s a lot of kibble! He’s naturally quite tall, slender and with a high metabolism. The challenge for him is to gain a couple of pounds of muscle. My challenge is to stay around 1800 calories (Isn’t it crazy that he can eat almost double what I do in a day?). Not too challenging on a regular day to day basis perhaps, but doing this workout, I’m hungry every two hours. To keep the fire fueled it’s important to eat frequently, but then the challenge is then to eat low calorie meals, including a good amount of protein and good fats, but not exceed my limit. This becomes a little more challenging since I’m famished ALL THE TIME.

One common complaint I hear is: My partner eats more then I do and he’s dropped 5 lbs in the last month, and I haven’t lost a pound.

Well ladies, that’s why! 3300 to 1800 calories is a big difference.

This recipe is a great dip to go along with veggies or crackers (make your own) or buy ones that don’t have a bunch of junk in them (this will prove to be challenging). We often make our own, but Cosco does carry Mrs. Mary’s Gone Crackers (gluten free and packed with seeds), which are delicious, and at a price point that is a little more realistic, because they can be expensive when not bought on sale or in bulk. It also make a great sandwich spread, a pita topping or bread dipper.

The one thing about hummus is that is can be packed full of calories. Not bad for the hubby, not so good for me. I’m a big fan of finding other options to keep my food tasting amazing, healthful and easier on the waistline. That’s why I love this recipe so much. It’s has the perfect balance (at least I think so) of fat from the oil and tahini, protein from the chickpeas, flavor from the chilies, tahini and lemon and the creaminess from the yogurt. The roasted red peppers not only taste great but they also help stretch the dip and reduce the calories per serving since they aren’t as calorie dense as all the other ingredients. It’s a win-win situation.

Roasted Red Pepper Hummus

  • 1/2 cup chickpeas dry (soaked and cooked according to directions) or 1 can or (1 1/2 cups cooked)
  • 1/4 cup good quality olive oil
  • 1/4 cup tahini
  • 1/4 cup plain whole fat yogurt
  • 4 garlic cloves minced
  • 3 roasted red peppers (homemade or from a jar)
  • 1/4 – 1/2 tsp dried chili flakes (optional and adjust to your spice tolerance)
  • 1 tsp sea salt
  • 1 large handful parsley

Put all the ingredients together in a food processor or blender. Blend until smooth or desired consistency is reached. Mine never comes completely smooth like the store bought ones, but I figure that’s a good thing.

I’m sharing this with Simple Lives Thursdays, Pennywise Platter and Full Plate Thursdays.

Check out other great grain free recipes at Real Food Forager.

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