I’ve recently had to make a change in my diet. I had been experiencing issues with low blood sugar (reactive hypoglycemia). Basically my body kind of over-reacts if I eat sugar or simple carbs. High amounts of carbs set my insulin levels through the roof causing symptoms such as shakiness, increased heart rate, blurry vision, sweating, and severe hunger. I also cannot go much longer than 2 hours without eating, meaning that these symptoms increase if I go much longer than those 2 hours. So, with some advice from my doctor (and many super healthy friends) I’ve decided to go cold turkey on sugar and simple carbs. It’s not fair (I’m quite bitter, ha!), but once I get into a rhythm of my new diet, I’ll likely have more energy and feel better than ever without craving those unneeded aspects of my diet before.
When researching foods that are best for this condition, one food that I saw over and over was hummus. Hummus is full of protein and protein is a very good thing when trying to prevent hypoglycemic reactions. Protein is digested slowly, not quickly like simple carbs. Here’s the thing – I kinda hate hummus. I’ve never eaten a hummus that I’ve enjoyed. I’d always try it, but ultimately leave it to be eaten by my husband, who loves it.
As I was meal planning yesterday, I came across a recipe for hummus and I wanted to try it, hoping I may just like it. It does not use the ingredient tahini, which cannot be found in many basic grocery stores and since I didn’t want to drive all over looking for this one ingredient, I opted to try the one recipe that did not use this ingredient and sounded half yummy. A quick side note: the plus side of making hummus from scratch is that it’s cheaper, you can use ingredients that fit your standards, and it doesn’t have to be full of those yucky preservatives and chemicals! I opt for organic everything.
So here it is!
Ranch Hummus:
Ingredients:
1 can chickpeas
1/3 cup plain Greek yogurt
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1 teaspoon dried dill (yum!)
2-4 teaspoons extra virgin olive oil (optional)
Directions:
Rinse chickpeas. Add all ingredients (excluding the EVOO) into a food processor or blender. Blend until smooth. If you wish for a smoother, less dry consistency, add EVOO in varying amounts until you reach your desired consistency.
There’s something about that dill that makes this hummus amazing! I tried it after I made it yesterday and still was unsure, but this afternoon, after the spices have had the opportunity to really infuse, it is delicious! This will be something I will make weekly from here on out – and will likely be doubling my batch to ensure my husband and I both can enjoy it all week!
Here soon, I hope to make some homemade peanut butter. Most store-bought stuff is full of unwanted preservatives and SUGAR. I hope to perfect my own recipe so that I can continue to eat peanut butter as often as I used to! Maybe by then I’ll take some pics in the process to spice my blog up a bit!
(I adapted this recipe from a picture from Pinterest, however the picture was not properly linked to a website.)
Thanks for taking time to read my little blog that I don’t keep up with very well! Until next time!
Life Shared and Loved 