Our team had our first nutrition class this evening. Kelsie gave us a portion distortion quiz. It compared today's portions to portions available 20 years ago.
Did you know:
A bagel 20 years ago was 3 inches in diameter and had 140 calories.
Today's bagel 350 calories.
and
2.4 ounces of french fries of 20 years ago had 210 calories.
Today's 2.4 ounce fries have 610 calories.
If you want to take the quiz yourself, click on the link below.
Did you know:
A bagel 20 years ago was 3 inches in diameter and had 140 calories.
Today's bagel 350 calories.
and
2.4 ounces of french fries of 20 years ago had 210 calories.
Today's 2.4 ounce fries have 610 calories.
If you want to take the quiz yourself, click on the link below.
She also sent us home with these two recipes. I think I'll make the hummus one for our Super Bowl party Sunday. If you want to print them out for yourself I included links to them also.
![Picture](/uploads/2/5/6/9/25698543/5198274.jpg)
Super Easy Hummus
Submitted By: Chelsey
Photo By: lutzflcat
Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4
"Garbanzo beans, garlic, cumin, salt, olive oil, and lemon juice are all standards in hummus making. Try a few drops sesame oil for something new."
INGREDIENTS:
1 (15 ounce) can garbanzo beans,
drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 drops sesame oil, or to taste (optional)
DIRECTIONS:
1.
Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Submitted By: Chelsey
Photo By: lutzflcat
Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4
"Garbanzo beans, garlic, cumin, salt, olive oil, and lemon juice are all standards in hummus making. Try a few drops sesame oil for something new."
INGREDIENTS:
1 (15 ounce) can garbanzo beans,
drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 drops sesame oil, or to taste (optional)
DIRECTIONS:
1.
Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
![Picture](/uploads/2/5/6/9/25698543/7856524.jpg)
Baked Tortilla Chips
Rated:Submitted By: Michele O'Sullivan
Photo By: Knancy
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6
"Cumin and lime juice add a real zing to these chips, and they're best when served warm."
INGREDIENTS:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).2.Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.3.In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.4.Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.5.Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
Rated:Submitted By: Michele O'Sullivan
Photo By: Knancy
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6
"Cumin and lime juice add a real zing to these chips, and they're best when served warm."
INGREDIENTS:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).2.Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.3.In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.4.Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.5.Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.