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There are a few reasons why I love having an 8 (almost 9) -year old.
1. He makes me feel good about myself. In his eyes, I can do no wrong.
2. He makes me want to be a better person. I’m always wanting to show him only my best side, even though he sees plenty of my faults.
3. He is becoming very self-sufficient, which means more time for me to
paint my nails … I mean, drink a glass of wine … errr, binge-watch So You Think You Can Dance … I mean, make healthy snacks for my family. There we go! Phew, that was hard!
The reality of the fact is that I love how independent my son is becoming. He’s actually at the point where he wants to make his own breakfast before heading off to summer camp, which is one of the best things ever! No longer am I having to hurry to make sure I’m all ready for the day before he gets out of bed. Now I can get ready while he’s getting ready.
So when I set to get started on this hummus and realized I had to take the peeling off all these little chickpeas, I knew just who to call for.
That’s right, my favorite little helper ever.
I had no desire to spend my precious time skinning these little guys, and when it comes down to it, I kind of get grossed out because, HELLO, IT LOOKS LIKE SKIN!
Ok, so now that I’ve grossed you out too… moving on.
So you totally don’t have to peel the chickpeas, but I’m telling you, I’ve made hummus both ways. Peeled and unpeeled. While the flavor doesn’t change, you’ll end up with a much smoother texture by using peeled chickpeas. And it probably only took about 10 minutes total. No big deal and worth it in my book. So if you don’t have a kiddo to help, find a friend, spouse, or neighbor who doesn’t mind the sight of a bowl full of skin… (i know, food blogger101 – don’t use gross images to describe food…) Or just pop in your favorite Netflix show, suck it up, and do it yourself.
The only thing about having an 8-year-old is that he’s not quite ready to take on full meals yet. Well, that is unless I would like to eat a cream cheese bagel, yogurt, and pretzels… then he’d be all over that. But when it comes to chopped fruits and veggies, we’re not quite there.
Thankfully, I have a solution to this dilemma of me not wanting to stop reading my book in order to make lunch. Ready Pac Bistro Bowl Salads. The newest pre-made salad creations that have been landing on the shelves of my Costco store. There are 8 different salad and snack bowls to choose from, and there are even vegetarian options, which was wonderful to find. Usually pre-packaged salads are full of meat, which makes finding a suitable option difficult for me.
The best part is that everything you need to make a great salad is right there in one bowl. My cranberry walnut salad was a bowlful of mixed greens, dried cranberries, crunchy walnuts, feta cheese, flatbread chips, and a wonderfully light and delicious vinaigrette. All of that for 210 calories!! And my kiddo can easily just grab it from the fridge and bring it right to me… along with a foot rub… and a glass of lemon-water…
Seriously, he doesn’t even have to grab a fork because it comes packaged with the cutest little mini fork for when you’re out and about. PERFECTLY planned out!
I paired the salad with my freshly made Roasted Jalapeno Cheddar Hummus and some baby carrots, and I was set for the afternoon.
I have to tell you, I was inspired to make a jalapeno cheddar hummus because I am in LOVE with that combo… in Cheeto form… I KNOW! So bad. But I just love those things whenever we go on a road trip. Thankfully that isn’t often. Also thankfully, now I have another option with my hummus. Same flavors. Less chemical crap.
What’s your favorite side to pair with salad? Tell me in the tweet below –>
[Tweet “This is my favorite dish to pair with salad: (add your favorite here)”]
- 1 15- ounce can chickpeas, (garbanzo beans), drained, rinsed, peeled - reserving a few beans for garnish
- 2 medium roasted jalapenos, , reserving about half of one jalapeno for garnish (see notes for roasting instructions)
- 1/4 cup nutritional yeast, (found in health food stores or in bulk sections)
- 1 clove of garlic
- 3 Tablespoons extra virgin olive oil
- Place all ingredients in a food processor. Start with just 1-2 Tablespoons of olive oil.
- Mix everything together until you get a thick and smooth paste. If it is still too dry, add the remaining 1 Tablespoon of oil and combine until smooth and the consistency you prefer.
- Once smooth, scoop into a bowl to serve immediately or in an air-tight container to refrigerate up to about a week.
- When ready to serve, top with remaining diced jalapenos, chickpeas, and a drizzle of olive oil
To roast jalapenos: Preheat the broiler in your oven. Place jalapenos on a foil-lined baking sheet and place under the broiler for about 10 minutes or until the top of the skin has charred. Turn the peppers over and broil for another 5 minutes or so until the other side has been charred. Remove from oven and place peppers in a ziploc bag so it can steam. After about 15 minutes, remove from bag and peel the outer skin off so you are left with just the inner pepper. Feel free to remove any of the seeds you'd like. More seeds = more heat. Less seeds = very mild.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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