The best idea I ever had was keeping healthy snacks in a bowl where I sit at night.  I learned to buy apples, pears, mandarin oranges, grapes, baby carrots and celery stalks whether I wanted them or not.  And to put them near my evening chair whether I want them or not. Because at midnight when I’m thinking about wandering into the kitchen, I’ll be glad they are there. I’ve learned my lesson.

Make a plate of some baby carrots, celery stalks and scallions and serve with some hummus dip.

Spread some fresh celery stalks with Peanut Wonder or lowfat peanut butter.

Pita triangles with tabouli and/or hummus dip.

10 Minute Hummus

One 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
Juice of one lemon (depending on taste)
1 – 1/2 tablespoons tahini

3 cloves garlic, crushed
1 teaspoon sea salt
2 tablespoons olive oil
A handful of chopped parsley, maybe fluffing up to a cup including fluffy tops

Preparation:
Drain chickpeas and set liquid aside for later. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

If this was a dip, you’d add more garbanzo bean water to make it dippy.  To keep it firmer and more sandwichey, less garbanzo water

Tabouli

1 cup cracked wheat (bulghur)
1 cup very hot water
1 small cucumber, chopped
1 small tomato, chopped
4 scallions, sliced
1/2 cup fresh chopped mint
1 cup fresh chopped parsley
4 cloves garlic, minced (optional)

1/4 cup fresh lemon juice

4 tablespoons of extra virgin olive oil (to make it fatfree, substitute chickpea liquid or broth)

Pepper and salt, to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry.

Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature.