She knows what she should do…she just doesn’t “think” she can do it.

One of her big stumbling blocks is lunch. I suggested she check out my fave Paleo food bloggers (yourself included)

During our discussion, I realized that she had raised a great question:

How does she “brown bag” her lunch “Paleo style”

What a perfect idea for a blog post.

And that is why I am contacting some of my favorite Paleo food bloggers to ask them that question:

How do you “brown bag” your lunch “Paleo style”?

If you are interested in participating, email (info@healthhabits.ca) me your ideas and I will include them in the article – with full credit going to you.

For your reference, I did a similar post last year on how to get fit and save money – http://www.healthhabits.ca/2009/03/26/how-to-get-fit-and-save-money/

I am definitely going to add these new ones to my recipe file! Not sure if you’ve ever tried it, but last night I made Zucchini hummus and OMG!! It was delicious! You definitely do not miss chickpeas with the recipe!

Here’s the recipe:
1 large zucchini in summer or 2 small zucchini in winter (at least in PA)
1/2 cup Tahini
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika

Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.