Sharing the recipes those of you who tuned in for our first ‘In the Kitchen’ Instagram Live takeover with Heather Buda at 11am on Saturday, April 24. The video will be up for 24 hours if you missed the Live segment, but we’re publishing her recipes here so you can enjoy them on your own, anytime!
Tabouli Salad:
- 4 FIRM TOMATOES (WE SUGGEST ROMA)
- 1 ENGLISH CUCUMBER
- 2 BUNCHES OF FRESH PARSLEY WITH PART OF THE STEMS REMOVED AND WASHED
- 12-15 FRESH MINT LEAVES, WASHED
- 4 GREEN ONIONS
- 3-4 TBSP OF LEMON JUICE
- 3-4 TBSP OF OLIVE OIL
- FINELY CHOP ALL OF THE INGREDIENTS AND DRAIN EXCESS JUICE FROM THE TOMATOES
- PLACE ALL CHOPPED INGREDIENTS TOGETHER IN A BOWL AND ADD LEMON
- COOL FOR 30 MINUTES AND SERVE WITH PITA CHIPS, CRACKERS OR LETTUCE CUPS
Heavenly Hummus:
- 1-2 LARGE GARLIC CLOVES, MINCED
- 1/2 ONION DICED
- 1 CAN OF GARBANZO BEANS (1 1/2 CUP)
- 3 TBSP OF TAHINI
- 3 TBSP OF LEMON JUICE
- SPLASH OF APPLE CIDER VINEGAR
- 1/4 FRESH PARSLEY AND 1 SCALLION CHOPPED FOR GARNISH (OPTIONAL)
- SEA SALT, CUMIN AND/OR CAYENNE TO TASTE
- PLACE ALL IN A FOOD PROCESSOR OR BLENDER WITH THE LIQUID FROM THE CAN OF GARBANZO BEANS, BLEND UNTIL SMOOTH AND CREAMY!
Garlic Pita Chips:
- 3 LARGE PITA POCKETS, CUT INTO 8 SMALLER WEDGES (WE SUGGEST 8)
- 4 TBSP OF OLIVE OIL
- 1 LARGE GARLIC GLOVE, SMASHED
- SALT AND FRESHLY GROUND PEPPER
- PREHEAT OVEN TO 375 DEGREES
- POUR OLIVE OIL INTO A BOWL WITH GARLIC, SALT AND PEPPER AND BRUSH MIXTURE OVER YOUR PITA WEDGES ON A BAKING SHEET
- BAKE FOR 12-15 MINUTES
For more Instagram Live classes and takeovers, follow us @HealthworksFit. Recipes all provided by @_heatherbuda