Dancer's Nutrition: Snack Time

As a dance teacher and dancer myself, I am always in need of a snack in between meals and in between classes.  My sister often says I eat like a two year old because I'm always hungry and ready for a snack.  And my response to her is, the more often you eat and in smaller portions has proven to keep your metabolism up (don't worry she agrees, she just likes to give me a hard time...I think).  Keeping my metabolism up is even more important to me as I get older.  While I am usually reaching for some granola, pretzels or a piece fruit I do love a little something more filling and easy to take with me.  

I have to say I am pretty picky when it comes to hummus, especially about the texture.  I like mine to be extra creamy and full of flavor.  So when creating this lovely snack I wanted to keep the ingredients fresh and bright.  I am a lover of basil (hence, my basil-almond pesto) and a fresh squeezed  Meyer lemon is the perfect pair to it.  I know most of the country is covered in snow while I sit her typing in a tank top so I thought some bright spring flavors would boost any ones mood.  Oh, and did I mention that this hummus is healthy?  It's packed with protein, low in calories and super tasty!   

Enjoy!

Basil Hummus

Ingredients
1 - 15 ounce can organic garbanzo beans (chickpeas), drained and washed
1 cup fresh organic basil, chopped
1-2 cloves garlic
4 tablespoons sour cream (you can substitute Greek yogurt if preferred)
3 tablespoons olive oil
2 tablespoons Meyer lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 red pepper flakes (optional)

Place all ingredients into a food processor and blend until smooth.  Serve with a drizzle of olive oil on top with fresh veggies.  Makes about 2 cups. Store in an airtight container in the refrigerator for up to 1 week.

Smashed Blackberry-Basil Toast with Ricotta

If you remember a couple of weeks ago I featured spring time cocktails that I had made for my cousin Challise and her fiancee Zach.  The Blackberry-basil bourbon was so wonderful I could have drank at least 3 (or more), but contrary to popular belief I do use fruit and herbs for other things.  

I have to say I am usually a pretty big breakfast eater.  I love having dippy eggs (eggs over easy) with buttered toast along with my hot cup of coffee in the morning.  Something about the smell of eggs cooking in the pan while my bread toasts in the toaster always puts me in a good mood.  However, there are a few mornings where I do want something a little lighter, especially in the spring and summer months.  So as I  perused my refrigerator a few mornings after making those spring time cocktails I decided why not put those beautiful berries on my toast.  The freshness of the berries and basil on top of the creamy ricotta made for a deliciously perfect breakfast, which I enjoyed in the sunshine on my patio.  With coffee of course.

Smashed Blackberry-Basil Toast with Ricotta

Ingredients

1 piece of bread, toasted

7-9 blackberries, washed

3-4 large basil leaves, washed and chopped

1-2 tablespoons ricotta

Salt and pepper to taste

Place the berries in a small bowl.  Carefully smash them (blackberry will stain) with either a fork or potato smasher.  Add the chopped basil and stir to combine.  Season with salt and pepper to taste.

Generously spread the ricotta on the toast.  Top with the blackberry mixture and enjoy!

Notes:  All of the ingredients can be adjusted to your taste.  Also a drizzle of olive oil and balsamic would be a great addition.  This recipe can also be made in a larger batch and spread on sliced french bread for a party appetizer.

Basil-Almond Pesto

I can't believe it's been a week since I last posted.  I'm so sorry for that and promise to keep them coming this week.  With that said, I thought I would start off with something wonderful that could be used all week for breakfast, lunch and dinner.

Pesto is such a versatile ingredient that I just had to make it and share.  I have to admit in the past I have tried many different recipes but was never satisfied with the way it has turned out.  It was usually too salty or just lacked flavor and texture.  So in search for the best techniques and ingredients to use to make the perfect pesto I came across a recipe from Country Living.  It is simple and fresh.  Modifying a few things to my personal taste I created this delicious Basil Almond Pesto.


The pesto was so yummy on its own and perfect to serve with a french baguette or crackers for a party.  However, I found myself adding it to my toast in the morning, sandwiches and roasted veggies in the afternoon and to a spaghetti squash (that had been sitting on our counter for weeks) for dinner.  The freshness of the basil and lemon are a perfect match with the earthiness of the almonds which give it a fantastic texture.  Seeing that we still have some left, I am thinking about baking it into pork chops or adding it to some rice or quinoa for extra flavor and serve with a grilled salmon.  OR, mixing it with some greek yogurt would make a wonderful veggie dip or pasta sauce for that matter.  The options are endless!  I would love to hear what you decide to do with it.

Basil-Almond Pesto

Ingredients

1 cup (tightly packed and heaping) organic basil, chopped

1/2 cup raw almonds, sliced or roughly chopped (I use Trader Joe's Raw Sliced Almonds)

1/4 cup shredded parmesan cheese

1-2 large cloves garlic

1/4 teaspoon salt 

1/2 cup high quality extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (about 1 small lemon)

In a large liquid measuring cup, combine the extra-virgin olive oil, fresh lemon juice and lemon zest. Set aside.   In a food processor place the organic basil, almonds, parmesan cheese, garlic and salt.  Pulse until well combined.  Next, slowly add the oil mixture to the basil mixture and pulse again until well combined and oil has been absorbed.  Makes about 1 cup.  A little goes a long way.

Note:  Pesto will keep in the refrigerator for about 2 weeks and in the freezer for up to 3 months.