Today is another beautiful sun shiney day, with temps reaching close to 80 degrees! This is well above normal temps for March so I’m enjoying it while I can with my boys. I woke up and ran 4.5 miles in 45 minutes and followed it up with some abs before work this morning.
Since the weather is warm, I like to eat light. I roasted peppers for dinner last night, with the extra’s I decided to add it to my hummus to make a roasted red pepper hummus. I added some fresh herbs, such as basil and parsley to get some greens in there. I’m linking this recipe over at Peas and Crayons for What I ate Wednesday (WIAW).
What do you guys have planned today?
What did you eat today?Lisa’s Roasted Pepper Hummus Servings: 10/ Serving Size: 1/4 cup Weight Watcher pts plus: 2 Calories: 98/ Protein: 4 g/ Fat: 4.5 g/Carbs: 10 g/ Fiber: 3 g Ingredients: 1, 15 ounce can of garbanzo beans rinsed well 1/2 cup of roasted peppers~ I roasted my own and used 2 red bell pepers 1/4 c. tahini (sesame seed paste) 1/3 c. fresh squeezed lemon juice 2 cloves of garlic ~ use more or less 2 Tbsp extra virgin olive oil 2 Tbsp fresh Italian leaf parsley 2 basil leaves salt and pepper to taste Directions: 1. In a food processor or blender, combine garbanzo beans, tahini, and lemon juice; process until the mixture is smooth. 2. Add roasted peppers, parsley and basil; process until the peppers are finely chopped. 3. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve. Nutritional Analysis: Calories: 98/Protein: 4 g/ Total Carbs: 10 g/ Fiber: 3 g/ Total Fat: 4 g/ Saturated fat: 0.6 g/ Monounsaturated fat: 0.7 g/ Polyunsaturated fat: 1.7 g/ cholesterol: 0 mg/ sodium: 120 mg % Daily Values based on a 2,000 calorie diet for adults for 4 Tbsp (1/4cup serving) : vitamin C: 21%/manganese: 18%/ folate: 16%; phosphorus: 11%/ copper: 11%/ vitamin K: 9%/ B1: 9%/ iron: 7%/ magnesium: 6%/ zinc: 5%/ selenium: 5% vitamin A: 5%/potassium: 4%/ calcium: 3%/ B2: 2%/ pantothenic acid: 2%