My food cravings are in full force

I’m going through this phase where I just can’t get enough to eat. There is a recipe here that is quick and easy to make, and totally satisfies the strongest cravings for something rich and creamy. But — warning — it is healthy. I will admit, that I don’t eat as much as I should. By the time I’ve fed the boys, and cleaned up after them, I’m just too tired to bother with my own food. Well, really, I’ve lost my appetite by then. When I start craving food, I’ll grab anything in site — especially hidden chocolate. I just have to remember where I hid it.

Yes, after cleaning this up, I’ve lost my appetite.

As a remedy for the chocolate, I’ll pull a bag of shelled walnuts from the freezer, and grab handfuls of them and stuff them into my mouth every time I walk by. I figure I need the protein, the essential omega 3 oils, and the walnuts are rich and satisfying. (They’re not black walnuts, which WOW, I love. They’re just the regular ones in the plastic bag in the produce section.)

But, what I really need is beans. Mashed black beans, chickpeas, cannellini beans — any bean. I open the can, rinse them, smash them with a fork, add lemon juice and salt — heaven. The beans are creamy and smooth, and taste like 1 billion calories. But they’re not.

Yesterday, I indulged myself, and cooked myself a real lunch. I couldn’t get enough of it. I found this recipe on yahoo (it’s my home page). The recipe follows, but let me just say, the combination of the hummus, with the chopped onions and lemon juice was sublime.

Crispy Chickpea Sandwich with Hummus Recipe

3 tablespoons olive oil
2 15.5-ounce cans chickpeas, rinsed and drained
3 tablespoons fresh lemon juice
1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 plum tomatoes, diced
4 pitas or pieces flat bread, warmed
1 8-ounce container hummus
1 small red onion, thinly sliced
1 teaspoon hot sauce (such as Tabasco)
1/2 cup plain yogurt
1 lemon, cut into wedges

• Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss.
• In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.
• Divide the warm pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce. Serve with the parsley salad, yogurt, and lemon wedges.

I was satisfied.

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