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Feeling kinda uneasy after watching a lot of food porn at work today (don’t ask), so thought I would post my own version of food porn and also declare the hot new food trend of 2014 to be:


Okay, so maybe I’m not he first person to declare this, but, I’ve seen this one coming for awhile now. Brussels Sprouts ARE THE NEW/OLD “IT” vegetable. (mark my flippin words)


1 turn of peanut oil

Butter (optional)

1-2 crushed cloves of garlic

1 package of Brussels sprouts (ends cut off and cut in half)

Low sodium broth (< 300 mg per serving minimum!)

Himalayan Sea Salt (to taste)


  1. Preheat pan to medium high heat
  2. Pour one turn of peanut oil in the pan and allow to heat up to medium high heat (throw some H2O molecules in the pan to test for “hotness”),  simultaneously throw garlic smashed into pan (remove within a minute of cooking to prevent  spread of “bitter” flavor)
  3. Place Brussels sprouts cut-side down onto heated pan
  4. After halves are placed face down, pour a small amount of low sodium broth into pan, wait for “SIZZLE” and then lower heat and cover for 17 minutes over medium low heat.
  5. Sprinkle some Himalayan sea salt to taste over sprouts
  6. Enjoy!

Here’s the nutritional information for Brussels sprouts in case you are doubting the serious nutritional benefits from these MOFOs:

Brussels Sprouts Nutrient Extraaganza


Basil Artichoke Hummus

Okay, I realize that Sriracha is more of a condiment and hummus is more of a spread/dip, but, my foodie antennae are telling me that this delicious healthy dip is on the verge of, if not already, having its moment, big time! It’s definitely been a staple in my diet for years. I also highly recommend it as a delicious healthy snack or spread.

I made a quickie version tonight with my new Cuisinart, rest in peace Krups speedy pro :-(, you will be missed…

Asparagus Basil Hummus with Cashew Butter


! can garbanzo beans – Rinsed

Juice of 1 lemon (I used a Meyer, it’s a little bit sweeter)

1/4 cup olive oil

1 clove garlic (browned)

5 spears asparagus

Handful of fresh basil

1 tablespoon cashew butter (replacement for tahini)

Salt and pepper to taste

Lemon zest (optional)

Paprika (optional)


1- Combine all ingredients in food processor and pulverize until chickpeas are roughly chopped.

2- Slowly drizzle olive oil into ingredients while simultaneously grinding mixture

3- Taste the hummus. Add salt, pepper, more lemon juice if necessary and process until desired consistency is desired.

4- Sprinkle with smoked paprika


Incidentally, I’ve had several posts dedicated to hummus:

Homemade Hummus, Best Hummus Ever, A Lemon By Any Other Name

Reminiscent of the Ethipian bread, Injera, this chickpea pancake makes for good snacking.

Was feeling a bit hungry late yesterday afternoon. The only snacks we had were Sunchips! I did not purchase these, they just appeared. This happens sometimes when you have kids, and they go places like “Nanny’s house.” Needless to say, I am not a fan…The crazy stormy weather made me pine for some crisp, crunchy fallen-leaf, autumn weather. I decided to make a snack that felt cozy (and I also had a slew of garbanzo beans I slow-cooked the day before). What I came up with reminded me of the amazing Ethiopian bread Injera. Though mine was not an exact replica of the actual Injera (it has no wheat or yeast), it did produce a texture that you could use to scoop up other stew-type foods.


  • 1 1/2 cups garbanzo beans (cooked)
  • Juice of 1/2 a lemon
  • 1 1/2 teaspoons olive oil
  • !/4 onion (sauteed)
  • 1 teaspoon of Chia seeds (you can use more, its personal preference
  • Dash of Mild Curry
  • Dash of Garam Masala
  • Dash of Paprika
  • Salt to taste
  • Cooking spray


In a food processor, combine 1 cup of the garbanzo beans, chia seeds, onion, lemon juice and all spices. Once they are pulverized, slowly add in the olive oil while processing the beans. At this point is starts to look like hummus texture. Remove the mixture and place in a mixing bowl. Take the other 1/2 cup of garbanzos and pulverize them as well, but, only a few pulses to break them down, keep them more crumbly. Take this mixture and combine with the hummusy texture mix.

Heat up a medium saute pan over medium high heat. Lightly coat the pan with the cooking spray. Take the mixture and make into a patty and then flatten as much as possible to about 1/8 inch thickness. Place patty on the pan, and cook for a minute or two on each side. The pancake can be very crumbly, but, if you cook the outside to golden brown it should be easy to remove to a plate with long spatula.

Yield: 2-4 servings (depending on the size of pancake)

I personally ate this straight up. It definitely satisfied my craving for something savory. It also gave me a ton of energy for the gym later on. I could see throwing some actual hummus on it or other dip/dressing of choice. It would also make a nice bed for s piece of fish or chicken, a la polenta.

Cheap and easy to make. Vegan and gluten-free. Full of fiber, vitamins, minerals and Omega 3 fatty acids (thanks to the Cha Cha Cha Chia seeds)