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Saturday, July 9, 2011
Friday, July 1, 2011
Thursday, June 23, 2011
Domestic Chicky: My Mom 2.0 Experience
My Mom 2.0 Experience
I haven’t been to a blog conference before that I wasn’t speaking at or volunteering at, so going to Mom 2.0 was going to be new for me. I was fortunate enough to have my trip sponsored by Sabra, and I can’t thank them enough for the experience.
I began my trip bright and early, and arrived in New Orleans in the afternoon. I was lucky enough to have a very chatty cab driver, who gladly pointed out the sights along the way, and suggested activities outside the conference to check out.
My hotel was a few blocks from the Ritz, where the conference was held, but The Queen and Crescent hotel was just what I had in mind – cute, unique, and just blocks from everything. I got settled in and looked forward to the next day.
I checked in to the conference and found a few familiar faces –any nervousness I felt was quickly gone. The sessions and speakers were amazing – I learned so much and it reaffirmed so much of what I was doing with social media and blogging, especially in how I coach my design clients in their own efforts. From branding to video blogging, sponsorship, monetization and design, Mom 2.0 covered all the bases. I have tons of notes I haven’t even begun to re-read and organize, but will share here when I do!
Sabra provided me with some goodies to share with a few friends and I enjoyed spreading information about their company and their yummy products. I loved sharing how they are participating in social media and reaching out to bloggers. They even gave me a sticker for my computer which got more than a couple compliments
On day 2, I was only able to attend one session as my flight was leaving early, but I can’t imagine I could have learned any more or had more fun. Sabra ensured I had a wonderful time, and I am honored to have represented them at the Mom 2.0 conference. I am especially looking forward to sharing with you more experiences with them as a Tastemaker representative, where I will be touring the factory, sharing recipes, giveaways and contests, and participating in other events with them.
Wednesday, June 22, 2011
Fit to the Finish: Sabra Giveaway Plus Chocolate Hummus Recipe
Sabra Giveaway Plus Chocolate Hummus Recipe!
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You may remember that I am one of Sabra’s Tastemakers, and they have generously offered to give two of my lucky readers the following prizes!
A really nice thermal coffee mug with a lid, and two VIP coupons for a free Sabra product of your choice (either 8, 10, or 14 ounces!)
Last weekend, in preparation for this giveaway, I purchased two containers of classic Sabra hummus, and made two recipes: Chicken Hummus Wraps and Chocolate Hummus.
The chicken salad wraps were easy. I simply assembled my ingredients, spread the hummus on the whole-wheat wraps and rolled them up – so easy and tasty. Everyone loved, loved, loved them!
Later that afternoon, I worked on the chocolate hummus. I combined 60% finely grated chocolate with hummus and put it in the refrigerator, toasted some unsweetened coconut and did not make my own caramel sauce. Why? Because the recipe for carmel sauce the Sabra chef sent me called for 1 cup of heavy cream, and I just couldn’t do it. So I settled for processed, fat-free (but not sugar/calorie free) caramel sauce. (Sorry Sabra chef!)
I laid out the phyllo cups (so cute and only 12.5 calories per cup). Using the handy two spoon method, I put about 1 tbsp. of the chocolate hummus mixture into each cup. Next, I drizzled the not-homemade caramel sauce on top of each filled phyllo cup. Sometimes it drizzled nicely and other times it kinda clumped. Everyone wanted the ones with the clump of caramel! Then I sprinkled some toasted coconut and grated chocolate pieces on top of each cup. Then I swooshed more caramel on the plate to make it look artistic. I think it looks artistic don’t you?
There you have it. Chicken hummus wraps, chocolate hummus and proof from 10 people that it was all very delicious! Do you want to win some hummus and a great coffee mug? It’s easy and you can have six chances to win.
1. Leave me a comment – any type will do, but I’d love to see what you think of chocolate hummus.
2. Follow me on Facebook.
3. Follow me on Twitter.
4. Follow Sabra on Facebook.
5. Follow Sabra on Twitter.
6. Link this post to your blog and leave me a comment to tell me you did.
Good luck!! This is only open to United States residents (sadly) and I will draw the two winners on Sunday, June 19th. Diane
Disclosure: Sabra gave me a $1.00 off coupon to help offset the purchase of the hummus, but I bought everything else myself.
Fit to the Finish: Sabra Factory Tour Tasting Revealed
Sabra Factory Tour & Tasting Revealed
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If you’ve never tried hummus before, or never made your own – you may not realize that hummus is made from relatively innocuous looking chickpeas that pack a nutritional and flavorful punch. I learned that a medium-sized chickpea makes the best flavored and textured hummus – something for those of you who make you own hummus to look for when you shop for dried peas.
The Sabra Tastemakers Panel made up of these fellow bloggers, arrived at the Factory early on Wednesday morning, where we were greeted with the sign below!
After we signed in and introduced to Mike S., our host for the event, we got to wear very lovely beige lab coats with the Sabra logo, lovely hair nets, clear goggles and hardhats. Sadly, they wouldn’t let us take pictures at that point, but there was a camera crew there filming the whole event!
In the factory, we learned that the factory is Silver-LEEDS certified, which means they have gone through the requirements to reduce energy and waste through things like high R-value insulation and recycling water. We then got to see the sanitation system, the many 1-ton bag of chickpeas waiting to be turned into hummus and taste the chickpea paste after it had been cooked and mashed. (Insider secret – They wouldn’t tell us how many pounds of chickpeas they go through in a year, but two days before we came, they produced 60 tons of hummus in one day!) We walked through the factory, dodging doorways with foaming soap that squirted all over your shoes if you weren’t careful, watching with amazement as the hummus came down the tubes, into the little containers and rolled its way into the packaging room.
Just released Basil-Pesto and Buffalo Style hummus were waiting for us when we got to the Quality Test Kitchen, where we met with Executive Research Chef MaryDawn Wright. She showed us the right way to eat hummus (spoon side down) and let us taste each one. They were fabulous – although the Basil Pesto was definitely my favorite.
As if that first tasting wasn’t enough, we tasted Sabra’s new Homestyle, Classic, Southwestern Style, and Chunky Pico de Gallo salsaflavors, then the Guacamole, in both spicy and classic. The guacamole flavors looked the same, but the spicy had a big kick. And finally, we tasted the greek style yogurt dips in Spinach Artichoke, Roasted Garlic Veggie, and Onions and Fresh Herb. My favorite was the Roasted Garlic Veggie.
I was so full – even though I took tiny bites of chips, hummus, salsa and guacamole. But they weren’t done giving us food. Chef Columbe Jacobsen, former contestant on “The Next Food Network Star” came in and presented us with lunch. All around hummus of course. Here’s where it got really interesting.If you think hummus is just for dipping – prepare to be impressed. First, a Mediterrean Salad with hummus, veggies, pita chips and Sabra Greek Yogurt Dip. Next, a crudité platter for the classic hummus “dipper.” For the meat lovers, a chicken salad wrap with hummus in place of the mayonnaise. And the wraps on the right were my choice, vegetarian wraps with sautéed mushrooms, onions, greens and hummus. Delicious – although I could not eat the whole thing.
If that weren’t enough – Columbe brought in a beautiful blue tray with – ready? Chocolate hummus. No kidding. She combined hummus with grated chocolate, warmed it and added some toasted coconut and homemade caramel for garnishes. I admit I was worried because, it just seemed a little bit wrong. I am a chocolate lover, and this was very different.
I was brave and tried it. At first, I just tasted the chocolate, but with the second little bite, the sharper undertones of the hummus came through. It was very good. I’ll have the recipe soon, and I’ll put it on the site.
Lastly, we got to learn about Sabra’s history and its goal of opening up the tastebuds of Americans around the world. I’m looking forward to experimenting with hummus and I hope you will look forward to participating in an upcoming Sabra giveaway!
Does seeing these dishes make you want to try some new hummus recipes?
Fit to the Finish: Chicken Hummus Wraps
Chicken hummus wraps
These wraps are so delicious, easy to make and best of all – healthy for you.
Ingredients for 4 wraps:
4 whole-wheat tortillas of your choice (I use high-fiber wraps)
2 cooked chicken breasts, sliced into lengthwise strips
Your favorite flavor of Sabra hummus. (Basil-Pesto would be great)
1 onion, chopped
2 mushrooms, chopped
1 package of your favorite greens. (I used baby romaine)
Directions:
Spread hummus onto wrap. Layer vegetables, greens and chicken onto wrap. Roll up and enjoy.
Fit to the Finish: Chocolate Hummus Recipe
Chocolate Hummus Recipe
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Chocolate, Coconut and Caramel Hummus Pastries using Sabra hummus
Caramel can be prepared up to 2 days in advance. Purchased caramel can be used if you do not have the time or temperament to make caramel on the stovetop. Filling is best made the day it is served.
Do not fill cups more than an hour before serving.
Caramel:
1 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla
Filling:
1 cup Sabra® Classic Hummus
¾ cup Toasted coconut
1 cup finely grated premium chocolate (60% cocoa butter or more)
20 Prebaked phyllo pastry cups
1/4 cup toasted coconut
To make caramel:
PLACE sugar and caramel in a heavy bottomed sauce pan. Cook over medium heat until sugar begins to brown. Watch very closely, stirring infrequently. When sugar is a deep brown (but not burned looking!), remove from heat. Immediately and carefully add cream.
STIR well. Add butter and vanilla. Stir until well blended.
POUR into a storage container and refrigerate until ready to use.
To make filling:
MIX all filling ingredients together. Refrigerate until ready to use.
To Serve:
SPOON a rounded teaspoon into phyllo pastry cup.
Top with a rounded teaspoon of caramel.
Sprinkle with toasted coconut.
PLACE on serving platter.
Drizzle pastries and platter with caramel.
Serve immediately.
Fit to the Finish: I'm Here Today
I’m Here Today
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Today, I’m at the Sabra hummus plant in Richmond, VA as part of their Tastemakers Panel!! There are 9 blogs represented, and I’ll tell you more about my trip when I get back. Here’s a picture of the plant. You can check my facebook page or twitter feed for updates throughout the day!
When I first lost weight, I wouldn’t have know what hummus was if I stepped in it or saw it on a buffet. However, over the past few years, I became acquainted with the wonderful world of hummus. I didn’t realize that Sabra hummus was a subsidary of PepsiCo (as is Frito-Lay) until I was at the Frit0-Lay blogging event. I had purchased Sabra hummus many times as I really like it. Even my kids enjoy it. (Well, except son number four, who doesn’t like much of anything!)
I’m looking forward to sharing all the details of my trip on Friday, and also happy to tell you that I will have a giveaway in the future!
Do you enjoy hummus?
Meal Makeover Moms: Sabra Factory Tour
Sabra Factory Tour, a Recipe for Hummus Deviled Eggs, and a Hummus/Dip Giveaway (Podcast #148)
by Liz on June 10th, 2011
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I’ve always been a big fan of hummus — a dip made with cooked, mashed chickpeas, tahini (sesame seed paste), lemon juice, and lots of other yummy things. I serve it a lot with crunchy vegetables, and recently, I even got Simon (my 12-year old) to eat a bunch of baby carrots thanks to the bowl of hummus I strategically placed smack in the middle of his dinner plate. On a recent trip to Richmond, VA where I toured the Sabra company’s hummus factory and joined their panel of blogger “Tastemakers,” I discovered that using hummus as a dip is just the tip of the culinary iceberg. I share my hummus adventures on this week’s Cooking with the Moms podcast, so read on for lots of fun hummus factoids, giveaway news, recipes, and more!
Hummus replaces mayonnaise in these Hummus Deviled Eggs. This recipe got a two-thumbs up from my boys when I served it as an after-school snack.
My fellow Tastemaker Panelists and I were welcomed to the factory before donning hair nets, lab coats, hard hats, and goggles. It was not a pretty sight!
Joining me on the tour were Diane from Fit to the Finish, Renee from Cutie Booty Cakes, Kristin from Iowa Girl Eats, Chaviva from Nosh: The Gluten-Free Kosher Critic, and Linda from Short Pump Preppy.
Some cool things I learned: The factory is LEED certified … so it’s a “green” building, all the chickpeas are sourced from the United States, and the plant produces 60 tons of hummus in each eight-hour shift, and the factory runs 24/7. That’s a lot of hummus.
Our group was introduced to a new lineup of products: four flavors of salsa, two versions of guacamole, and three low-fat Greek yogurt-based vegetable dips. My favorite flavor by far is the onion and fresh herbs (which was also just declared “the best dip I’ve ever eaten,” by Simon).We also tried two new hummus flavors: Basil Pesto and Buffalo Style.
Check out this Mediterranean Layered Salad we had for lunch made with Buffalo Style hummus, lettuce, fresh chopped tomatoes and cucumber, kalamata olives, and topped off with my family’s fave, the Greek Style Onion & Fresh Herbs Veggie Dip.
Sabra’s Executive Research Chef, Mary Dawn Wright, treated us to a dessert of Chocolate, Coconut and Caramel Hummus Pastries. Yes, you can even use hummus as an ingredient in dessert recipes!
Tastemaker Panelists pose for a photo after a delicious dinner at Acacia in Richmond, VA.
Hummus Deviled Eggs
Makes 12 Servings (recipe created by Sabra chef, Colombe Jacobsen, and tweaked slightly by The Meal Makeover Moms)
6 large eggs (we like to use omega-3 eggs)
1/3 cup plus 1 tablespoon Sabra hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 tablespoon relish
Paprika for garnish
1. Place eggs in saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 17 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
2. Remove shells when cool. Cut each egg in half lengthwise and scoop out the yolk and reserve in bowl of a food processor.
3. Add hummus, olive oil, pepper, and salt to the yolks and puree in the food processor. Add the relish and pulse 3 to 5 times to incorporate. (If you don’t have a food processor, place ingredients in a bowl and use a potato masher to blend.)
4. Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika. You can also use a small zip-top plastic bag for piping. Fill the bag and snip about half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
Nutrition Information per Serving (one half egg): 80 calories, 6g fat (1g saturated), 95mg sodium, 1g carbohydrate, 0g fiber, 4g protein
GIVEAWAY NEWS
Thanks to our new friends at Sabra, two blog readers or Facebook fans (U.S. only please) will each win 12 VIP coupons for free Sabra products (we’re talking hummus, dips, salsas, guacamole, etc) and a Glass 4-in-1 Serving Set.
Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK! The giveaway ends on June 28th at noon, and as always we’ll use random.org to pick our winner.
Disclosure: Sabra hosted my trip to Richmond, and they are sponsoring our giveaway.
Friday, June 17, 2011
Just Call Me Chaviva: Shamelessly in love with Sabra hummus
Shamelessly in Love With Sabra Hummus
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I assumed it was obvious, but people seem to want me to say flat out that this trip was paid for by Sabra. So there you have it: they flew me down, they paid for my hotel, and they paid for my food. As part of the Tastemakers Panel, I agreed to blog about the trip, to develop hummus-based recipes, and more. So deal with it.
Close your eyes. Imagine taking a bath in garlic. Imagine the smell of spices swirling around you. Imagine feeling the entire Mediterranean world having a gigantic party in your nose, dancing on your tastebuds.
Open your eyes. And? You're standing in the Sabra hummus factory in Chesterfield County, Va! Okay, so you aren't standing there, but you're standing there, vicariously, through me.
The final group that attended was Liz, Diane, Linda, Kristin, and Renee!
As a member of the 2011 Sabra Tastemakers Panel, I schlepped with five other ladies from the group to an amazing (non-kosher, unfortunately) restaurant called Acacia last Tuesday, stayed in an amazing room at a Residence Inn (where I stayed up until 2 a.m. watching חיים יקרים, even though I had to wake up at 7 something a.m.), and took a tour of culinary delights. The goal of the trip? To give some bloggers a behind-the-scenes view of the factory, a chance to taste brand new products, to meet the Sabra chefs, and to ask the tough questions (exactly how many chickpeas are used each day? Top Secret!).
It's kind of like we're famous.
Knowing that I was the only member of the panel with a kosher bent, I viewed everything through the lens of kashrut, which made the entire experience interesting. Food was catered to the hotel Tuesday night for myself and one of the group leaders and to the Sabra Factory for Wednesday lunch and dinner to take to the airport. I ended up eating the delicious meal Tuesday before we went out to dinner, because I didn't want to face the awkward experience of the kosher Jew drinking only water and starving while everyone else ate. The waiter attempted to understand our dietary concerns ("That just means no pork, right?"), and even though he was from LA, he was pretty clueless. Luckily, with the powers of the bartendress and our waiter combined, I had a delicious alcoholic beverage that got me through the evening! The restaurant's set-up was beautiful, with an "open kitchen" that sort of creates a trusting sense of transparency.
Say hello to MaryDawn!
On Wednesday, with coffee in hand, we took off to the Sabra Factory, which was sort of out in the middle of nowhere on a beautiful Silver LEED Certified facility. What does this mean? Well, the facility is made with 20 percent recyclable materials, and they use the collected rainwater in the building for cooling -- they really don't waste, but they do reuse and recycle (did you know the hummus lid and bowl are recyclable?!). We spent most of the day being followed around by a great two-man film crew, and our fearless leader was Mike S., the head of Research and Development for Sabra, and Executive Research Chef MaryDawn also accompanied us along the journey.
After putting on a less-than-stylish outfit that included a factory jacket, a hairnet, some goggles, and a hardhat, we took off to the factory floor. Lucky for me, because I have glasses, I got to skip the goggle things, but I did find that wearing a tichel with a hairnet with a hardhat was, well, less than comfortable. I did notice there was one woman -- who I assumed was Muslim -- in the spice room wearing a head scarf with the hardhat, so I felt a sense of sisterhood!
The first step into official factory space was, of course, the garlic. The aroma of spices. Then? The 1 ton bags of chickpeas! They're kept in super bags, 2,000 pounds apiece! We snaked through hydration and washing stations, the garnish (you know, those pine nuts on top of the hummus) room, and got to watch live-action hummus making, and we even got to try the first-run goods off the line, before they get spiced, blended, and packaged. The color was very yellow and the texture much chunkier than the final product. We walked through the packaging area, watching how they transport the garnishes and hummus from place to place in these gigantic metal pods. After the factory, we went to the test kitchen area, where there were some fresh goods to sample (alas, believe it or not, the Sabra kitchen isn't kosher, even though the products are). Luckily, they busted out the two newest flavors of hummus fresh from the package, and we got to sample them: Buffalo Style and Basil Pesto hummus.
I didn't partake, but I plan on replicating the hummus-meets-eggplant heated-up recipe at home!
Now, I was really stoked about the prospect of Buffalo Style Hummus complete with celery and the taste of buffalo with ranch (even though it's parve), but I'll admit, it was the Basil Pesto Hummus that took my breathe away. I have hated pesto for as long as I can remember, but this new product from Sabra has me hooked. I want to put it in meatballs, and melt it on pasta, and ... you get the drift.
The other real winners of the trip were the new Greek Yogurt dips that Sabra has started producing. I honestly couldn't stop eating the Spinach and Artichoke dip. I figured that I could sit down and eat the entire container and not completely destroy my eating schedule -- it's that good for you (or, rather, not bad for you). These dips are dairy, and they have traditional hashgacha, but also are marked Chalav Stam, in case you're concerned. I really applaud Sabra for using Greek Yogurt in their dips, because they're the only ones out there making dips that are not based on sour cream. Bravo for a health-conscious company.
After testing out the new hummus flavors and the new dairy dips, we sampled the four new salsa flavors, as well as the two new guacamole flavors (I didn't partake, because, well, I've always hated guac!). The salsa has me beyond excited. It tasted fresh and traditional (as in, the kind of Mexican I'd get at the small mom-and-pop places run by people who spoke no English), and I can't wait to see the gigantic tubs of this stuff at the Big Box retailers!
Our kind hosts prepared some delicious nosh for the non-kosher keepers, including an amazing dessert that I can't wait to replicate once the recipe comes my way, and if you're lucky, I'll be sharing it with you, too! The recipe makes for "Chocolate Hummus." With coconut. And it looked amazing. If only I could have tried it! Agh. And I also got to meet -- but held back my excitement -- Colombe Jacobsen, whom you might remember as "The Cat" from the Mighty Ducks movies! Color me star-struck. She's one of the Sabra chefs, believe it or not.
The day ended with some outstanding schwag and a van ride to the airport, where we issued our goodbyes and went on our way. It was a whirlwind 24 hours, but it was totally worth the trip and time. Why? Well, I learned some interesting things.
Pumping hummus through pipes compromises its texture, so the factory uses gravity to its advantage, dropping the hummus from one layer of the factory to another!
Sabra Hummus is now officially gluten free!
Sabra has removed every preservative from its hummus except for one, which is considered standard in the industry, but the plan is to get rid of even that in the future! The folks at Sabra are very devoted to healthy, sensible choices.
Hummus isn't just for dipping. No, it's for cooking. The best example? Well, that delicious coconut dish up there: Toasted Coconut Topped Chocolate Hummus Cups! (Check out recipes here.)
The factory in Virginia produces only hummus, and it peaked at 60 tons of hummus in one 8-hour shift! Holy wow!
The Virginia location broke ground in 2009 and already has outgrown its breeches! That's how quickly they're growing, everyone.
By volume, the U.S. consumes more hummus than Israel, even though more households in Israel (by a huge margin) purchase the product. In the U.S., Sabra holds 10 percent of the hummus market, which is up from 7 percent at the beginning of 2010.
In a word: Sabra Hummus is growing. Are you on the Hummus Train?
The entire experience was enlightening. I've been on factory tours before, but only the beer and tea variety back in Colorado. Sabra opened their world to us, and I feel a greater connection to the hummus that we consume every Friday and Saturday for Shabbos. Now, my goal is to get these new products into all of the grocery stores in Teaneck -- come on! I've got the bug, I want my dip and hummus!
Also, stay tuned for more blog posts about Sabra, my trip, and, of course, giveaways. I have some schwag to pass along to one lucky reader. Could it be you? That depends. Until next time ...
Short Pump Preppy: My Day at Sabra Here in Virginia #tastemakers
My Day at Sabra Here in Virginia #tastemakers
by Linda on May 13, 2011 in Food, Photos
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I had the opportunity to tour the local Sabra plant and meet with the fabulous team there. I love hummus and I love factory tours and I love blogger events.
The trifecta of happiness…
I was asked to be part of the Sabra Tastemakers. It’s a diverse group of bloggers concerned with food and healthy eating. There’s nothing like connecting with people online who you might not otherwise meet.
We enjoyed a fabulous dinner in downtown Richmond, and the next morning headed to the state of the art Sabra plant. A day of HUMMUS!
they made sure we looked super cute
Loved experiencing the behind the scenes technology and seeing first hand how hummus is made from chickpea stage to flavored spread. The plant is state of the art and eco-conscious – bamboo flooring, reclaiming and recycling water… they work hard to make sure they stay on the cusp of green manufacturing technology.
And then there’s the hummus…
Then we got to taste it. 2 new flavors. Buffalo Style and Basil Pesto. They might be the best yet. Look for them.
NOMMINESS
I had to leave early, so I missed a lot of the really really good food. But that’s ok, because Iowa Girl Eats has a great recap of all the goodies.
I’ll have more to share. For now if you want to learn more about Sabra, you can find them on Facebook, or follow their Sabra Adventure Tour that may be coming to a city near you! Maybe you’d like to become one of their Sabra Brand Ambassadors where you might win a trip to NYC! Check it out!
As a Sabra Tastemaker I have an ongoing sponsored relationship with Sabra. As always opinions are my own.
Short Pump Preppy: Sabra makes salsa now!
Sabra makes salsa now!
by Linda on June 11, 2011 in Food, Photos, Reviews and Giveaways
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I’m writing this sponsored post as one of the Sabra Tastemakers.
Good, packaged Pico was once hard to come by. Not any more. New this year Sabra is packaging salsa and if you appreciate the flavors they made famous with their packaged hummus, you will want to give these a try.
This is the Pico de Gallo. It’s spicy but not a burn your mouth hot. Chunky and fresh, it’s a fabulous snack or in my case dinner last night.
You can also get Homestyle Salsa, Southwestern and Classic Salsas.
I’m a bit of a “Pico Freak” and I would love to try this mixed with black beans and corn for a quick and easy app.
Which flavor do you crave?
Wednesday, June 15, 2011
Friday, May 6, 2011
Ball Park Business
Spinners to Host Behind the Scenes Wine Tasting Fundraiser
MAY 6, 201
PRESS RELEASE – The Lowell Spinners, Class-A Affiliate of the Boston Red Sox, are offering fans a behind the scenes look at LeLacheur Park with a special Wine Tasting event the evening of Thursday, May 19 to benefit the Merrimack Valley Convention and Visitors Bureau.
The evening will feature some of the region’s finest wines, donated and hand selected by the staff of Tutto Bene, as well as a sampling of beers courtesy of Merrimack Valley Distributors. Hors d’œuvre will be provided by Cobblestones of Lowell, Moonstones of Chelmsford and Mediterranean spreads and dips by Sabra Hummus and Falafel by the Falafel Republic. In addition some of the region’s finest seafood will be available, courtesy of Boston Chowda.
The event offers a chance to get a behind the scenes look at the Spinners operation. Wine, beer and food pairings will be available on the concourse level of LeLacheur Park, while the Red Sox/Tigers game will be shown live on the Pepsi ProStar Video Board. Fans are encouraged to come ready for game action, with batting practice on the LeLacheur Park diamond a main offering. In addition, O’Keefe, who played himself as Micky Ward’s trainer in The Fighter, will be on hand for photos, autographs and more!
Tuesday, May 3, 2011
Wit & Whimsy
Satisfying Snack
May 3rd, 2011
Moving to New York has made me a lot of things: more independent, more street savvy, more into walking everywhere. The thing it has not made me? Skinnier! I’ve done quite a satisfactory job of putting on extra lbs since my swapping of coasts (this sort of thing is clearly not helping) and with swimsuit season practically on my Upper East Side doorstep, I’ve put a whole lot of effort behind trying to eat better and being creative with my snacks. Here are a few of my recent go-tos that I highly recommend.
This hummus is de-lic-ious and I love pairing it with baby carrots or whole wheat tortillas. The chickpeas in hummus make it full of fiber which also fills you up faster. Yay!
This hummus is de-lic-ious and I love pairing it with baby carrots or whole wheat tortillas. The chickpeas in hummus make it full of fiber which also fills you up faster. Yay!
Sunday, May 1, 2011
Arab Detroit
Just ten years ago, no one but a handful of vegetarians had ever heard of hummus. Today, Nielson reports the existing market for hummus is at $250 million— with the dip now being declared the fastest growing deli item in supermarkets. Now, in addition to choosing amongst different brands, the consumer can select from an array of new hummus flavors such as roasted red pepper and spicy cilantro.
Hummus, which literally translates from Arabic to “chickpeas”, is a blend of garbanzo beans and sesame (tahini) paste. Although the actual bean traces its roots to India and Europe, the hummus ingredients are known to be cultivated in the ancient Mediterranean world. And while it has long been a staple in the diets of Middle Easterners, hummus is now acquiring attention from millions of diverse customers in the US and abroad.
Such attention was amassed this past summer as Sabra Dipping Company made great efforts to introduce hummus to a broader public. Sabra, one of the leading dip manufacturers, took an 11 city tour across North America in which they transformed public spaces into cafés equipped with Mediterranean themed village settings and music. The company, which saw over +50% growth in sales this past year, distributed hundreds of thousands of classic hummus samples to a mass of consumers.
Wild Garden Hummus (produced by Ziyad Brothers Inc.) is another US leading manufacturer seeing a climb in their sales. Unlike competing companies, Wild Garden produces small individual servings of hummus—making it more accessible for those who like to grab healthy snacks on the go. Nassem Ziyad, General Manager, says “hummus is popularizing mainly because there is a new craze over healthy eating.” In fact, due to the dip’s great source of fiber and protein, many high schools and universities have approached Wild Garden as part of their campaign to incorporate healthier food choices into school cafeterias.
In addition to the new wave of health consciousness, Ziyad points out alternative reasons for the hummus craze, “With the economy in bad shape, consumers are becoming very picky about what they are eating—selecting more low-cost, satisfying foods.” Also, consumers are getting bored with the average go-to American foods, and therefore have become as Ziyad puts it “increasingly open-minded to trying something unique and exotic.”
Ziyad also added, “for many, hummus is a springboard into trying other Arabic specialties.” Heather Nicholson of Livonia recalls her experience of first trying hummus, saying “At first I was hesitant as I thought it looked so peculiar, but I was soon hooked, and that’s what really got me interested in trying other Arabic foods like tabbouli and falafel.” Like Nicholson, millions of Americans are getting hooked on hummus, indicating we are indeed witnessing a new era-- an era better known as ‘the hummus revolution’.
Kiss 108fm
Sabra Sponsors
May 1, 2011
Sabra Hummus
Visit the Sabra Hummus booth at KISS CONCERT 2010 and enjoy delicious sample of Sabra Hummus.
Visit www.sabra.com
Thursday, April 21, 2011
Run Eat Repeat Blog
Sabra Hummus
As a founding member of the Chickpea Lovers Club, I feel it is my duty to find the world’s best hummus. I fully accept this challenge and have made it my mission to seek out the winners and the duds of this smashed garbanzo bean goodness.
I’ve tried hundreds of restaurant versions and different brands (including allthe TJ’s varieties). But, I always come back to Sabra.
best hummus.
Fact: Sabra makes the best hummus.
Thursday, April 14, 2011
Yahoo Health
The 6 Snacks You Should Eat Every Day
Apr 14, 2011
"I eat healthy, and I don't snack between meals; why can't I lose any weight?"
A colleague—I'll call her Mary—was in my office recently, complaining about her body with just those words. I listened, nodding sympathetically, because I couldn't speak—I had a mouth full of almonds and was washing them down with chocolate milk. Mary stared at me as though I'd just backed over her dachshund. "You eat all the time, and you never gain weight!" she exclaimed. "What, is there a picture in your attic that gets fatter while you stay thin?"
"I never gain weight because I eat all the time," I explained, reaching for a napkin. "Not snacking is exactly the wrong thing to do!"
Our bodies evolved to graze; when food gets scarce, we start to retain fat as a way of protecting ourselves from famine. "That's exactly what happens when you don't snack between meals," I told her. "Your body doesn't know where its next meal is coming from, so it's afraid to shed the extra pounds." Worse, you wind up eating more than you need at every meal.
That's why snacking is so important: In fact, when Penn State researchers fed subjects just one humble apple before mealtime, the subjects consumed nearly 190 fewer calories. That's part of the reason why, when laying out the eating strategy for the new Eat This, Not That No-Diet Diet!, I included two snacks per day, every day.
Think of it this way: The more you eat, the more you lose. Sounds great, right? But you need to snack smartly, and stock your kitchen with the nibbles on this list.
BEST DIP SNACK
Sabra Roasted Red Pepper Hummus (2 Tbsp with 10 baby carrots)
105 calories
6 g fat (1 g saturated)
200 mg sodium
2.5 g protein
4 g fiber
Hummus is composed primarily of chickpeas, which have been shown to help regulate blood sugar—probably due to their salutary balance of protein and fiber. Most of that fiber is insoluble, so it promotes colon health. One study even found that people who added chickpeas to their diet ended up taking in fewer total calories. Add to that a few baby carrots and you get the added benefit of vision-preserving, skin-soothing beta-carotene.
Not That!
Lay’s Smooth Ranch Dip (2 tbsp) with Ruffles Loaded Chili & Cheese Potato Chips (1 oz)
220 calories
15 g fat (1 g saturated)
390 mg sodium
Eat This, Not That! secret: You can lose 10, 20, 30 or more pounds while still eating your favorite foods, and without dieting, if you make smart swaps throughout your day. Feast on this delicious list of 15 Desserts That Burn Fat!
Tuesday, March 1, 2011
Seventeen Magazine
March 2011
what should you eat before working out?
Having a snack before exercising can help keep your energy levels up throughout your sweat session—but not all grub is created equal! Read on to find out which foods will keep you performing at your best!
You’ve laced up your sneakers and cued your iPod to your favorite workout mix, but there’s still one thing you need to do before you exercise: Fuel up! “These tasty snacks can give you the energy and endurance you need to work out even harder and longer,” says Bonnie Taub-Dix, R.D., author of Read it Before You Eat It!. Have one—along with 16 ounces of water—about a half hour before you decide to start moving.
Veggies and Hummus Dipping sliced cucumbers or carrots into hummus—which is made from heart-healthy chickpeas—makes them a lot yummier and fun to eat! And now that companies like Sabra make single serve packets, it’s even easier to toss this in your gym bag in the morning. Not a hummus fan? Substitute Greek yogurt for an equally healthy, calcium- and protein-rich snack.
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