I’m a little intimidated by making crepes. They are so delicate that they break easily and are hard to manipulate. Yet I love the way they taste and their texture enough that I decided to give them a try at home. I’ll admit, they weren’t all pretty, but when one fell apart, I just topped it with a little of the filling and they still tasted good. Scramble recipe tester Elana Berzon-Ezzel said, “These were EXTREMELEY easy to make! I was worried the kids wouldn't eat it because they don't like mushrooms or cooked spinach, but they ate it up.” If you have any leftover batter, cook them up plain and serve them drizzled with fresh lemon juice and topped with powdered sugar for dessert or filled with Nutella or jam. Serve with roasted sweet potatoes or fresh sliced strawberries.Spinach and Mushroom Whole Wheat CrepesPrep + Cook = 30 minutesMakes 8 servings crepes1 cup nonfat or 1% milk 3/4 cup water 2 eggs 3 1/2 Tbsp. butter 1/2 tsp. salt 1 cup...
I’m a little obsessed with Hummus! Yep, I’m not afraid to admit it. (I could be fixated on worse, right??)
I so thoroughly enjoy the savory Mediterranean dip composed primarily of chickpeas, tahini, oil and garlic, that I find ways to eat it all the time. Sometimes, I spread it on the inside of a sandwich or wrap, other times I dip cut up veggies or whole grain crackers into it and yet other times, I eat it by the spoonful (but I definitely don’t double dip)!
Over the years, I’ve also come up with super-popular recipes that incorporate this creamy, protein-rich dip into them, including Mediterranean 7-Layer Dinner Dip and these Warm Eggplant Pita Sandwiches with Hummus
In Honor of National Hummus Day (May 21st) I have created some brand new family-friendly, delicious and healthy recipes using Sabra hummus. May 21st only: Get a coupon to save on Sabra hummus here (More details below).
Warm Garlic Hummus Flatbread Rollups Prep + Cook = 15 minutes 4...
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