asparagus & garbanzo bean salad

Asparagus & Chickpea Salad | anutritionisteats.com

Guess who hasn’t cooked a thing since having a baby? ME!

Now that’s not to say we haven’t been eating well, because we have. Between my parents, our cousins and friends, we’ve been SO well-fed and SO spoiled. (Not quite as spoiled as Demi though, packages arrive on a daily basis for that girl!)

Asparagus & Chickpea Salad | anutritionisteats.com

This salad was the last thing I made before I went into labor and I will definitely be making it again soon for a few reasons:

  1. My favorite spring vegetable is without-a-doubt, asparagus. Now is the time to eat it!
  2. It combines my favorite salad toppings. (hard boiled eggs! feta cheese! garbanzo beans!)
  3. I definitely need more salad in my life. Vegetables have been seriously lacking lately.

Asparagus & Chickpea Salad | anutritionisteats.com

This salad requires a bit more than most of the salads I make, but it is SO worth it and it’s full of so many tasty things.

Asparagus & Chickpea Salad | anutritionisteats.com

Butter lettuce, asparagus and radishes act as the vegetable base for this salad. We’ve got green, we’ve got crunch and…asparagus. See above.

Asparagus & Chickpea Salad | anutritionisteats.com

And for flavor, protein and texture I topped the vegetables with hard boiled eggs, garbanzo beans and some thinly sliced feta cheese.

Asparagus & Chickpea Salad | anutritionisteats.com

Then there’s the dressing. You can go a few ways with the dressing. My personal favorite is green goddess, but it is an extra step. You could also use french (Richie liked it with his homemade french dressing) or a simple shallot vinaigrette.

Asparagus & Chickpea Salad | anutritionisteats.com

It’s pretty on a plate and is perfect for company. Serve with some crusty bread and some grilled protein like chicken or fish.

It makes me excited for salad.

5.0 from 1 reviews
Asparagus & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ lb asparagus, trimmed and cut into 2" pieces
  • 1 head butter lettuce
  • 4 oz radishes (about 1 cup thinly sliced)
  • 1-15 oz can garbanzo beans, rinsed
  • 2 hard boiled eggs, chopped
  • 2 oz feta cheese
Instructions
  1. Heat 1 tsp olive oil in medium-sized sauté pan over medium heat.
  2. Add asparagus and cook for about 3-4 minutes, stirring occasionally.
  3. Set aside and let cool.
  4. Divide lettuce leaves on 4 plates.
  5. Top with radishes, chickpeas, hard-boiled eggs, feta cheese and asparagus.
  6. Top with fresh ground pepper, a sprinkle of salt (if desired) and drizzle with dressing.
Notes
Dressing not included in nutrition facts.
Nutrition Information
Calories: 203 Fat: 7 grams Carbohydrates: 24 grams Sugar: 3 grams Fiber: 7 grams Protein: 12 grams

 

creamy dill hummus

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)

At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.

So I know I can do it. Right?! Tell me I can do it!!!! ;) On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!

Creamy Dill Hummus
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 1-15 oz can of garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 1 Tbsp olive oil
  • 1 cup greek yogurt
  • ¼ cup (or more) chopped fresh dill
Instructions
  1. Zest and juice lemon.
  2. Combine beans, lemon juice, tahini, olive oil in food processor.
  3. Process to desired consistency.
  4. Season with salt and pepper.
  5. Stir in yogurt, lemon zest and fresh dill.
  6. Drizzle with olive oil for serving.
  7. Best if used within 1-2 days.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9 grams Carbohydrates: 17 grams Sugar: 1 gram Fiber: 4 grams Protein: 9 grams

 

quinoa stuffed peppers

Quinoa stuffed peppers are a vegetarian dinner packed with protein and fiber! 

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

You guys, I had the most amazing weekend. My cousins threw us a ridiculous baby shower, my Mom was here for a visit and some of our best friends were here for the weekend. There was no shortage of good food, cupcakes and conversation. (I am very disappointed in my lack of photos though, I didn’t get a one!)

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

And then the party was over and everyone left. I’m always a little sad after we have visitors who then have to go back home. Ok, sad might be an understatement. Depressed is a little more like it.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

But before I can even blink, it’s time to get back into the groove of work, cleaning the house and making dinner. (Which is probably a good thing, so I’m not home moping around…) And if dinners are delicious, it makes the transition a little easier to handle.

A while ago (like a year?!) I asked for the type of recipes that you guys would like to see and I’ve been working through that list for quite some time now! I received a few requests for quinoa recipes and specifically, quinoa recipes that your kids will eat. I can’t tell you how many times I’ve made a quinoa casserole, only to be disappointed each time. So the quinoa casserole is not there yet. But today, I have a quinoa stuffed pepper, full of Mexican flavor (always a family favorite, right?) that’s not only healthy but really tasty.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) – full of protein and fiber. Combined with some beans and cheese, each pepper contains 14 grams of protein and 7 grams of fiber, an excellent source of both. Here, I cooked the quinoa with a combination of broth and salsa (yes, salsa!) to make sure it’s really flavorful and then I added black beans, stuffed everything into the peppers and topped them with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!

And no surprise, this dinner is an easy one!

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

One pepper isn’t really enough for a meal, so I’d recommend serving two of them per portion or adding something on the side like grilled chicken or if you want to keep things meatless, a big green salad with tomatoes, avocado and pepitas.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa Stuffed Peppers
 
Author:
Ingredients
  • 1 cup quinoa
  • ½ cup salsa (use a watery salsa, like salsa verde)
  • ½ cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • ½ cup shredded cheddar cheese
  • chopped cilantro (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.
Nutrition Information
Serving size: 1 pepper Calories: 262 Fat: 7 grams Carbohydrates: 38 grams Sugar: 4 grams Fiber: 7 grams Protein: 14 grams

 

 

black bean hummus

Black bean hummus takes five minutes to make and is full of protein and fiber. 

Black Bean Hummus | anutritionisteats.com

I’ll start with the obvious. Black Bean Hummus is not what I would consider a pretty food.

But this dip has a lot going for it. And I can’t get enough of it.

Easy: It can be made in minutes. Dump ingredients into the food processor and process away!

Healthy: With black beans at the base, a serving of this dip is a good source of protein and fiber. Bonus, tahini is high in vitamins, minerals and calcium!

Black Bean Hummus | anutritionisteats.com

For years now, I’ve been making my own hummus and I strongly feel that once you start making your own, any version you get from the store just isn’t good enough! There are of course (desperate) times when tubs are purchased and I had one of those times before the Packer game last week. I picked up some roots black bean hummus from Whole Foods so that there was something a little healthy to snack on in between the chicken wings and cheese. (Game day food also justified a pre-game green juice…you know, for the baby.)

I really liked the root’s black bean hummus, but it was also $5 for an 8 oz tub so I wanted to try making it at home.

Black Bean Hummus | anutritionisteats.com

And just like my regular hummus, I kept this one really simple. And it’s why I’m calling it black bean hummus and not black bean dip. There is a small difference, but it’s notable. When I make hummus with garbanzo beans, I like lots of lemon juice, some garlic and tahini and olive oil. I also add cumin to hummus, it’s something that I learned from the French Meadow Bakery & Cafe YEARS ago (Minnesota friends, you’ll know where I’m talking about!). It’s not really noticeable but it totally makes the hummus. Naturally, cumin works really well with black beans too, so I definitely added it to this version.

Black Bean Hummus | anutritionisteats.com

There’s a certain game this weekend that could probably use a healthy dip…serve with tortilla chips, multigrain crackers and fresh veggies to make everyone happy. :)

Black Bean Hummus | anutritionisteats.com

PS. I’ll be back on Thursday with some of my other favorite dips…just in time for Super Bowl snacking!

Black Bean Hummus
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 3 cloves garlic, peeled
  • 1-15 oz can black beans (1¾ cups)
  • ¼ cup tahini
  • juice from 1 lemon
  • 1 tsp cumin
  • ½ tsp salt
Instructions
  1. Place garlic cloves in food processor and process.
  2. Scrape down sides and add remaining ingredients.
  3. Process to desired consistency.
  4. Drizzle with olive oil and sliced green onions to serve.
Nutrition Information
Calories: 138 Fat: 6 grams Carbohydrates: 14 grams Sugar: 0 grams Fiber: 5 grams Protein: 6 grams