Since I’ve begun eating healthier, my body feels I’m hardly eating if anything at all. I’m still not at the point where I’ve eliminated all the unhealthy, processed, fatty foods from my diet. I continue going out to eat too often and never want to get a salad, which always seems to be the only healthy option on the menu. I hate dining out 3 times a week but you try being at work all day where your job is to cook for 8 hours. Trust me the last thing you want to do is come home and prepare a meal for another 20 minutes. If I have the motivation in me I will easily go all out on whipping up a fantastic meal.

As I slowly continue my journey to a healthier lifestyle, I carry on with research for simple and healthy recipes to make when I have the free time and expenses to stock up my kitchen with goods to cook. As I mentioned above my body is always hungry due to me eating lighter foods. I’m not used to it primarily because I break these rules when I’m at work. Always having to taste food, and eating what ever is on the menu in the employee dining hall isn’t always the best for my diet. When I do break the rules I make up for it as soon as possible.

Do you always get hungry in between meals or right before bed and know you shouldn’t eat anything because of the timing? This happens to me a lot because my body never feels full anymore. If I don’t eat a little something I usually get moody and irritable, someone you don’t want to be around during this time. I’ve decided if I’m going to snack on something it needs to be healthy. Whether it be a banana, yogurt, or a salad. Hummus is my favorite dip/spread hands down. It’s simple to make and can last for a couple weeks if not eaten right away. This makes a light snack if your getting hungry before a meal or around bedtime. This dip is great with raw vegetables such as carrots, celery, and cucumbers, I enjoy eating it with pretzels. This also makes a great spread on sandwiches or wraps.

Prep Time: 5 Minutes

Total Time: 15 Minutes


-1 Garlic clove

-1 Lemon

-1 Tablespoon Tahini

-1 15 Oz can Garbanzo beans

-5 Parsley leaves, chopped fine

-1/2 Cup Vegetable oil

-Salt and pepper, TT


-In a food processor, add a teaspoon of oil and garlic clove. Chop up garlic clove until smooth.

-Add in garbanzo beans and juice from lemon along with zest. Blend for 1 minute. If mixture is not blending well add in a little oil to get it moving.

-Add in Tahini. Slowly begin adding in oil and continue to puree. About 2 minutes.

-Season with salt and pepper during blending stages.

-Once consistency is smooth transfer dip to a mixing bowl and fold in parsley. Adjust any seasoning or citrus if needed.



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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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