Healthy Living


Sweet Potato Curry Hummus
Author: Erin Alderson
Recipe type: Appetizer
Prep time:  
Cook time:  
Total time:  


Serves: 4-6


  • 2 cups sweet potato, diced and cubed (1 medium sweet potato)
  • 1½ cups garbanzo beans (1 15 oz can, drained and rinsed)
  • 1 Tablespoon tahini
  • 1 clove garlic
  • ¼ teaspoon salt
  • Splash lime juice
  • 1 tablespoon olive oil
  • 2-3 teaspoons curry powder


  1. Bring a pot of water to a boil and add sweet potatoes. Cook until sweet potatoes are soft, 10-15 minutes (depending on size of cubes.) Reserve one cup of water as you drain the sweet potatoes.
  2. In a food processor combine all ingredients except the reserved water. I started with only 2 teaspoons of curry powder and continued to taste and adjust. Begin to run food processor and drizzle cooking liquid one tablespoon at a time into hummus, adding just enough water to smooth out the hummus. Hummus should be creamy and smooth.
  3. Remove from food processor and store in an airtight container in refrigerator for 4-5 days.



Sunflower Lentil Spread




  • 1 (15-ounce) can lentils, rinsed and drained
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sunflower seeds
  • 1 celery stalk, finely diced
  • 1 scallion, finely diced
  • 2 tablespoons chopped fresh parsley
  • 2 pitas, halved


1. Combine lentils, lemon juice, salt, and pepper in a blender; process until smooth.

2. Stir in sunflower seeds, celery, scallions, and parsley.

3. Microwave pita at HIGH 1 minute. Serve with spread.


    • Prep Time: 
    • Yield: 4 servings

    Nutritional Information

    Calories per serving: 180
    Fat per serving: 3g
    Saturated fat per serving: 0g
    Monounsaturated fat per serving: 1g
    Polyunsaturated fat per serving: 1.5g
    Protein per serving: 10g
    Carbohydrates per serving: 29g
    Fiber per serving: 10g
    Cholesterol per serving: 0mg
    Sodium per serving: 430mg
    Rs per serving: 3.1g

    Good to Know

    Lentils are a powerhouse provider of Resistant Starch. In this recipe, they help you get nearly a third of your way to your daily 10-gram goal.


    Chicken pita sandwich (half)


    There’s no reason you can’t have smaller portions of “real” food as snacks, says Bowerman. “Oftentimes, the healthiest and most balanced snacks are the ones that start as full meals—like a half a sandwich, or a plate of leftovers put together from dinner the night before,” she adds.

    Whip up this chicken and veggie pita in the morning, and split it in half for two snacks throughout the day. Each half contains 200 calories, 3 grams of fiber, and more than 20 grams of protein.


    • 1 cup baby spinach
    • 4 ounces cooked skinless, boneless chicken
    • 1/2 cup sliced red bell pepper
    • 2 tablespoons low-fat Italian vinaigrette
    • 1 (6-inch) whole-grain pita, cut in half


    1. Combine spinach, chicken, bell pepper, and vinaigrette in a bowl; toss gently.

    2. Serve in pita halves.


      • Prep Time: 
      • Yield: 1 serving (2 stuffed pita halves)

      Nutritional Information

      Calories per serving: 400
      Fat per serving: 10g
      Saturated fat per serving: 1.5g
      Monounsaturated fat per serving: 1.5g
      Polyunsaturated fat per serving: 2g
      Protein per serving: 43g
      Carbohydrates per serving: 36g
      Fiber per serving: 6g
      Cholesterol per serving: 95mg
      Sodium per serving: 670mg
      Rs per serving: 1g

      Good to Know

      This easy sandwich will fill you up with lean protein, along with a hearty 5 grams of fiber from the whole-grain pita and veggies that you stuff inside. Use precooked chicken strips or rotisserie chicken to save time.



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      AdvoBar™ Snack Double Chocolate
      l Contains 10 grams of protein
      l Superior alternative to candy bars and cookies
      l Provides balanced nutrition
      l Good source of 18 vitamins and minerals, including vitamins A, C, D and E
      l Contains only 140 calories per bar
      IS THIS YOU?
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