My family craves chocolate when they want a treat. I crave berries and cream. I have to admit, that every time I’ve made these strawberry cheesecake ice cream sandwiches, I’ve eaten more than my share.
This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC.. All opinions are 100% mine.
Did you know that Avocados are one of my favorite things to eat for lunch? Oh yeah. Add hummus to it and now we are on to something. Seriously, if you haven’t tried stuffing an avocado with hummus, you should. They are going to knock your socks off!
Avocados are definitely one of my favorite foods. Although you may not think of avocados as portable, this recipe makes avocados the main ingredient of your lunch. And you know how much I loooooove lunch! I had the opportunity to shoot how I make this recipe with Sabra Hummus today. In this video, you get a little inside look at my life, developing recipes, my kids in the kitchen, and well… a little snapshot about us!
We filmed the video at my parents house, and of course, I took the opportunity to have lunch with my mom. The kids were also around, helping out and being themselves.
Hummus is a really great source of protein. Paired with avocado, which is a source of healthy fat, and fruit, a healthy carb, this lunch covers all bases! Also this lunch is completely grain free, awesome right? Thanks to the MOMables Grain Free Meal Plan I am always coming up with new ideas. One of my favorite things about Sabra hummus is that they offer a variety of flavors. This ensures that my hummus stuffed avocado is never boring! All I do is change up the toppings and voila! new meal.
As you can see in the video, my kids are very involved in the food we create and eat. My youngest kid, G, is the hummus child. He’ll eat it by the spoonful! The middle child, Alex, eats gluten free, so this lunch is great for him.
As you know, the best thing about making healthy food is that it brings the whole family together. What could be better than that?
- Sabra Hummus
- 1 avocado
- Feta Cheese
- Kalamata olives
- Slice avocado in half, divide, and remove pit.
- With a spoon, stuff each avocado half with hummus, top with feta cheese and chopped kalamata olives.
It’s a fact. I love breakfast almost as much as lunch. It’s an easy meal that allows me to make awesome things my family will love, like this peaches and cream overnight oats recipe.
The idea for this came about when I was going to make my bananas foster overnight oats and my bananas were too green. I decided to use frozen peaches, let them thaw out and follow the recipe. It was delicious!
The following week, I bought a beautiful basket of peaches from the fruit stand, and like they say, the rest is history. I’ve had a busy week traveling, and these overnight oats are going to be made once again tonight so we can enjoy a delicious breakfast tomorrow.
- 1 teaspoon coconut oil
- 3 very ripe peaches, sliced and diced small
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- dash cinnamon
- 1 cup steel cut oats or old fashioned oats
- 2 teaspoons ground flax
- 2 cups whole milk
- In a small saucepan, heat up coconut oil over medium heat. Add diced peaches and vanilla to the heated pan and begin to sauté until they begin to break down a little and juice out its natural sugars - about 2-3 minutes. Add maple syrup, stir to combine and cook for another minute, remove from heat.
- Divide ¼ cup steel oats or old fashioned oats, ½ teaspoon ground flax, and ½ cup milk inside 4 glass mason jars. Divide cooked peach mixture evenly inside each glass jar.
- Stir to combine and refrigerate overnight.
Want more overnight oats? Check out these other delicious recipes
Need an easy and fun recipe to get dinner together in under 15 minutes? These easy pita pizzas are just what you’ve been looking for.
When I return home from a business trip, I often find my fridge empty. It’s not my husband’s fault, he always offers to swing by the grocery store before I get home… but I don’t like to go to the grocery without some type of plan for the week. Using a meal plan is the only way we are able to feed our family on a budget.
Yesterday, was no different. He went to get eggs, bananas, berries, and a couple basic stapes we purchase every week. While I was in the plane, I mapped out our weekly meals and drove straight to the store on the way home to purchase the rest of the food.
Somehow, I forgot that it was Saturday and I didn’t write down a meal for dinner. By the time I got home, it was 7pm. The kids were hungry, I was tired from a long travel day, and lots of things needed to be put away (I hate unpacking).
Good thing my husband had picked up Toufayan Pitas for his office lunches while at the store! The pitas saved dinner. Everyone was happy and dinner was served 20 minutes later. I always keep gluten free pizza dough in the freezer for my son and keep hoping Toufayan makes gluten free pitas one day.
While travel might seem exciting, I really miss my family when I’m gone. I spend my days in meetings, going from one place to another in Manhattan, working at the nearest Starbucks between meetings, and doing conference calls. By the time I get back to my hotel room at night, I’m spent. Most nights, I eat in my room, take a shower, and FaceTime with my family before going to bed. Exciting, right?
You know what was exciting? Seeing my cookbook at the Barnes & Noble on 5th Avenue! Now, THAT was a cool thing to experience. I was so happy I wanted to cry.
Anyways, back to these pitas. They are super easy to assemble and they are perfect for the next day’s office or school lunch. I typically make an entire pack of pitas into pizzas and toast them in the toaster oven the next day. My daughter loves finding pita pizza in her lunch and she eats it at room temperature.
- 6 Toufayan Pitas
- 1¼ cups pizza sauce
- 1½ cups grated mozzarella
- Favorite pizza toppings
- Preheat your oven to 400F and position your oven rack in the lower ⅓ of the oven.
- Meanwhile, line two baking sheets with parchment paper and place 3 pitas in each baking sheet.
- Spread 3-4 tablespoons pizza sauce onto each pita, top with toppings and cheese.
- Bake one tray at a time, 7 minutes, until cheese is bubbly and melted.
If you have a little more time, perhaps you want to try my homemade traditional pizza dough recipe.
For a more grownup pizza, try this olive tapanade pizza.
This post was sponsored by Toufayan bakeries. The recipe and opinions are my own.