Weight loss requires planning.

With the holidays approaching at rapid speed, I am searching new ways to help myself, my clients, and my friends, to drop a few pounds before Turkey Day. Let’s plan ahead to make-up for the potential 3-5 pound weight gain this winter season.

TIP #1: Eat your damn vegetables!

Welcome to H.A.A….Hummus Addicts Anonymous. I discovered hummus about 2 years ago and have been hooked on raw veggies ever since. Hummus (made from beans) is one of the few starches I allow myself to eat because beans:

• Compared to grains  and wheat-containing products (such as breads), supply about the same number of calories. However, they usually provide two to four times as much protein.
• lower cholesterol levels
• improve diabetics’ blood glucose control
• lower blood pressure
• offer a high degree of antioxidant protection.  Small red kidney beans rate even higher than blueberries!
• provide high levels of isoflavins, which ease the symptoms of menopause, prevent some form of cancer, reduce your risk of heart disease, and improve your bone and prostate health
• are made up of protease inhibitors; enzymes that can counteract the activation of cancer-causing compounds in the colon
• are low on the glycemic index; they break down slowly and supply energy stores to the body over a long period of time
• are full of fiber and are not completely digestible. Most starch can be either stored, eliminated, or converted into usable energy (through exercise). Since beans are not-completely digestible, you do not have to worry about hummus being “stored” as fat…..in less you eat waaaaay too much of it

Veggies don’t have to be tasteless and boring, in less you prepare them that way. I could not enjoy raw veggies as much as I do without hummus. Since cooking vegetables often removes many nutrients, I save cooking time, cleaning time, and enhance the amount of vitamins and minerals consumed with my meals by enjoying them raw with fresh hummus.

Every Sunday, I chop-up and tupperware the following hummus-complementing veggies to get me through my week:

• Raw broccoli and cauliflower
• Raw zucchini
• Raw Bell Peppers
• Raw Celery
• Spinach and kale salads (I use hummus as a dressing by shaking them in a sealed container)
• Raw cucumbers

Next……I make my very own, home-made hummus!

Ingredients

• 2 cups drained well-cooked or canned chickpeas (Save the liquid)
• 1/4 cup tahini, or more to taste
• 1/4 cup extra virgin olive oil
• 1 clove garlic, peeled, or more to taste
• Juice of 1 lemon,or more to taste
• Salt and freshly ground black pepper
• paprika to taste
• za’atar to taste (a Middle-Eastern Spice blend to enhance flavor-optional)

Method

• Put the chickpeas, tahini, oil, garlic, and lemon juice in a food processor or a blender, season with salt and pepper, and begin to process. You can add chickpea-cooking liquid or water, as needed, to produce a smooth purée.
• Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve sprinkled with a bit of paprika or za’atar (a Middle Eastern condiment made from dried thyme, sumac, and sesame seeds), and some parsley.
• Eat clean, drop a few pounds and ENJOY what you eat!