Tag Archive | hummus

A Work in Progress

Things are progressing quite nicely on my new business. I am purposely trying to take things on the slower side to ensure I am giving 100% to anyone I work with, and to make sure that I am not taking on more than I can handle while establishing other components for the business.

I have several active clients and am very grateful for the referrals and opportunities provided by Dr. Denise Karpowicz! I am continuing to network with other local businesses in the field of wellness, and have a few speaking engagements lined up to help get my name out there.

I also have a presentation series on plant based nutrition planned for the month of April.   For my local readers, if interested, you can enroll in one or more of the 4 classes via my website: http://metamorphosismindbodyspirit.com/pages/Store

The details are as follows:

4/4/18 – Plant Based Nutrition 101: Definitions, Benefits and Myths
4/11/18 – So what do you eat?
4/18/18 – Getting started (planning & preparing for the transition)
4/25/18 – Cooking Demo

All sessions are from 7:00 pm to 8:15 pm and will be held at Wonderful, an art studio in Moscow. Each session includes the presentation, handouts and food samples.  Sessions are $15 each, or $50 for the full series.

If you have any questions, feel free to email me at metamorphosismindbodyspirit@gmail.com.


If you are looking for a super easy, delicious dessert, I recently discovered chocolate hummus from Don’t Waste the Crumbs. It was super easy to make and absolutely yummy! Your family won’t even know it’s healthy!  I served mine with fresh strawberries and raspberries. I meant to take a picture but we all ate before I remembered to do so!


IMDb: A Work In Progress (2002)


Dead Meat

Dr. Michael Greger is one of the impressive people I got to hear speak at the McDougall conference back in February. He was entertaining and extremely informative!  Dr. Greger launched and runs the non-profit organization “NutritionFacts.org”. I watched the replay of Dr. Greger’s presentation from the conference about five times, as there was SO much information in it.  And I continue to watch his videos on specific topics they he posts on a regular basis. As he likes to say, “he reads the research so you don’t have to”.

There are about 120 videos on his site just related to breast cancer. The latest is this one that talks about the cooked meat carcinogen “PhIP” (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine)  and how it not only triggers cancer and promotes tumor growth, but it also increases its metastatic potential.  I posted this on Facebook with the comment “Reason #1001 why I avoid meats in my diet”. I recommend watching it, particularly if you are a breast cancer survivor.

For the record, PhIP is found in cooked beef, pork, chicken, and fish products, although Dr. Greger specifically calls out bacon, fish and chicken.


Speaking of cancer, I wanted to share this “Go Fund Me” initiative to help my high school classmate pay for treatment for ovarian cancer. 6 cm and 8 cm tumors were found and she needs a complete hysterectomy. Because she has limited insurance, they are advising her to do this as a cash payment, and it sounds like they are waiting until she can pay for it before proceeding (which just seems so unethical to me). Any help you can provide would be appreciated, even if it’s just a dollar. Prayers are also welcome. Thank you!


From the kitchen: I’m still loving my spiralizer and tried making spiral potatoes over the weekend. I even “fried” them without any oil. With the teensiest bit of sour cream and bit of salt, they tasted like potato pancakes! Without the sour cream, they tasted like French fries.

Cooking without oil (and, in fact, without adding anything to the pan) seems to be successful if you use the right kind of pan. I am using a non-stick pan that my mom had received as a gift. I borrowed it from my dad since I know he’s not using it, and it worked great!


In my quest to limit oil in my diet, I tried this oil-free hummus recipe tonight. I added spinach to mine, as the optional ingredient, so it came green. It was a bit lemony, but otherwise tasted pretty good. I plan on having some for lunch for a few days.


IMDb: Dead Meat (2004)

The Entertainer

Last night I hosted a jewelry party at my house. What a great “girls’night” it was, with 13 amazing women (plus a few husbands!). The jewelry consultant commented several times on how nice my friends are.  Today she told me it was the best party she had ever done.  🙂  I even heard that from the guests about each other.  I am quite blessed to have so many wonderful people in my life!

Since this was my first time entertaining since my “lifestyle change”, I was determined to make a point that food can be healthy and delicious! The menu included:

Homemade hummus. Here is the recipe that I (mostly) followed. I did not use tahini, as I’m not fond of the taste and didn’t have any anyway. I did throw in a handful of kalamata olives for a kick.  The hummus was served with whole wheat pitas that I brushed with olive oil, sprinkled with Himalayan sea salt, and baked for a few minutes.


Guacamole. I will admit to cheating a bit on this one.  Tastefully Simple has a mix, Giddyup Guacamole, that you add to the avocado.  It was delicious but I do need to learn to make it from scratch… as soon as I run out of mix…  The guacamole was served with my favorite Way Better Snacks black bean tortilla chips.

Artichoke dip.  This one is vegetarian, but not vegan, since it does use both mayo and Parmesan cheese.  I’ve listed the recipe below.  This dip was served with whole grain Melba toasts.

I had a healthy veggie tray of cauliflower, sugar snap peas, baby carrots, and homegrown cukes.  I did include a store-bought ranch dip for those who didn’t want to eat the veggies with hummus.

I made chocolate covered strawberries using Ghiradelli 60% cacao bittersweet chocolate chips.  And I made awesome peanut butter and chocolate chip cookies made from (get this!) chick peas!!  Everyone was amazed these were so healthy! Here’s the link to the recipe on “The Hairpin”.


And, lastly, of course, wine is made from grapes!  🙂

Hot Artichoke Dip

14oz can artichoke hearts
1 cup mayo
1 cup parmesan
1 clove minced garlic
½ teaspoon Dijon
1 tablespoon lemon juice

Drain artichokes.  Place artichokes, mayo, cheese, garlic, and mustard in blender or food processor.  Process until coarse.  Add lemon juice.

Turn into lightly buttered baking pan.  Bake @ 350 for 20 minutes or lightly browned on top.

Skin Deep

This morning started with an early appointment at the dermatologist.  I do go annually, and have been going for years, just to be safe.  As someone with fair skin and several bad sunburns from the stupidity of youth, I think it is prudent action.  I have had 2 “suspicious looking” moles removed in the past, and given my recent history, it seems more important than ever.  There was one mole that I specifically asked about since it was not symmetrical.  The PA was willing to remove it for me, just to give me peace of mind, but really felt it was just something we should measure and watch.  I opted for the latter;  I don’t want to become completely paranoid about cancer at every turn (although that is really easy to do).

Following is a guide for watching your own moles; it’s important to check your skin regularly and to especially report any changes in shape, color, etc.


Overall, the PA said I earned an “A+” today; my skin looked great!

Having taken today off from work, after the dermatologist, Ethan, my two nieces, and I went to play some mini-golf before it got too hot.  (Not to gloat, but I did win!)  🙂  We followed that by a much needed trip to Everything Natural to pick up some natural toothpaste, shampoo, etc. and lunch at Red Robin.  Before you berate me for this seemingly poor choice of restaurants, you will be happy to know that Red Robin actually has hummus on the menu!  It was an appetizer, but it came with grilled squash, jicama, carrots, cucumbers and grilled foccacia triangles.  I couldn’t eat the whole thing, but I was pleasantly surprised by the healthy option!  (The rest of the crew did enjoy some big juicy burgers!)

For the record, this was my first taste of jicama… the jury’s still out.  It was a bit bland and the texture was odd, but it is supposed to have some nutritional value, so maybe I’ll try it again at some point…

Something new for juicing tonight… we added wheatgrass, which is supposed to be really good for you (see attached link).  We could taste a bit of a difference in the juice, but I do think we needed to blend this gentle grass on a lower speed for maximum benefits.  Ethan tends to juice everything on high speed!


Tomorrow I’m off for a visit with my oncologist.  Always something to look forward to!