Written on January 8, 2014 at 9:00 am , by Michael Wurm, Jr.
Like a lot of people, I’m attempting to be a little more health conscious as we start off this new year. Over the past few weeks my diet consisted mostly of Christmas cookies, cheese and crackers, and plenty of other delicious goodies. While I enjoyed every last sprinkle, my jeans are feeling just a bit too snug around the waist.
As I pay more attention to what I’m eating, one of the hardest things for me to avoid is mid-afternoon and late-night snacking. Those times are my downfalls. So instead of totally avoiding them, I decided to find some healthier alternatives. (Besides, all of the the cookies are gone.)
One of my favorite snacks is hummus, so when I came across a recipe for White Bean Hummus in the newest issue of BHG, I decided to give this homemade version a try.
With only 16 calories and 1 gram of fat per serving, this flavor-packed dish may be one of my new snacking favorites.
Because I love roasted red peppers and happened to have a few on hand, I decided to throw one into the food processor as I was blending up the beans. The red pepper adds a beautiful color and great depth of flavor. With this basic recipe, you can get creative and add any flavors you like, whether it be olives, sriracha, or your favorite blend of spices.
I’m serving my hummus with some pita chips as well as carrots for an extra serving of veggies. You can’t beat that The combination is delicious!
You can find the recipe for White Bean Hummus here. If you’d like to try my version, just toss in a roasted red pepper with your beans before blending.
And let all of us know below: What healthy snack is your favorite?
Michael Wurm, Jr. – Inspired by Charm
Written on July 29, 2013 at 9:00 am , by BHG Guest Blogger
Early this month the weather in SoCal was really hot – since I moved here from Atlanta, I’ve grown incredible comfortable to 70º year round perfect weather but there are those occasional weeks where it’s just really hot like an oven. I know I shouldn’t complain about the weather, but when you don’t have AC and it’s 90º outside – it makes for a painfully hot apartment.
Inspired by these frozen chocolate banana bites and these banana crunch pops, I decided to beat the heat with these chocolate dipped banana pops. Great treat to cool you down, not to mention a tad bit healthier than the ice cream you’re probably reaching for!
1/2 cup of dark chocolate pieces
1/2 cup of crushed almonds
1/2 cup of toasted coconut
1. Peel bananas. Slice bananas into 1 1/2 inch-thick pieces and insert sticks.
2. Line baking sheet with waxed paper. Arrange banana pieces on baking sheet and freeze bananas for at least 30 mins.
3. Once bananas are frozen or firm and cool to the touch. In a heavy small saucepan, melt chocolate over low heat (you can also microwave it too, but slowly and watch your chocolate!). Place melted chocolate in small bowl for dipping.
4. Dip the frozen bananas into the warm chocolate and quickly top with crushed almonds or toasted coconut. The chocolate should firm up pretty quickly.
5. Place the dipped bananas on a waxed baking sheet when complete.
6. You can enjoy these right away or store them in the fridge for up to three days. If they are completely frozen I’d recommend leaving them in the fridge for 10-15 mins before serving.
If you guys make these at home – would love to know how they turned out! Share your pictures with me using #bhgdippedbananas :) Happy week everyone!
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!
Written on May 30, 2013 at 9:00 am , by Michael Wurm, Jr.
In January of this year I started a new series on Inspired by Charm called A Year of Yeast. When I created this series, I knew I wanted to find a really great pizza dough recipe. I was thrilled the other day when I stumbled across this recipe for Pizza Dippers. To be honest, I was excited for several reasons. First, I love homemade pizza. Second, I love lots of sauce and this recipe suggests an extra side of it for dipping. And finally, there was an option in this recipe for whole wheat. Perfection!
I pretty much followed the recipe except for a few minor tweaks in my toppings. I figured both the whole wheat crust and some extra veggies on top would make me feel a little bit better about eating pizza. I sliced some fresh yellow squash and baby portobello mushrooms and sprinkled them on top. I also added some julienned fresh basil leaves on top before baking and a few small, whole leaves after the pizza came out of the oven.
The pizza was delicious and the crust turned out beautifully. It was wonderfully soft and flavorful. The addition of the sugar in the dough really brought everything together. I think I just may have found my go-to pizza dough recipe!
I tried to limit myself to only a few slices for dinner, but as the night progressed, most of it disappeared. – You know a pizza is truly delicious if you can eat it straight from the fridge!
You can get the recipe for Pizza Dippers here.
For more information about A Year of Yeast, swing by Inspired by Charm anytime. And I’m curious: What are your favorite pizza toppings? Let me know in the comments below.
Michael Wurm, Jr – Inspired by Charm
Written on May 23, 2013 at 8:00 am , by Erin Gleeson
Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!
- 1 bunch (about 1 cup firmly packed) fresh mint leaves
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup piepitas (toasted pumpkin seeds)
- 5T olive oil
Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.