Hello. Welcome to my blog. If you do one thing, TRY THESE STRAWBERRIES.

Okay, backing up.

I’ve been a horrible blogger this week and never posted about the Super Bowl. My beloved Steelers came up short (tear) but my dad and I still had a fun time rooting them on at a little neighborhood get-together.

That morning I ran a little over ten miles (yay!) and… made healthy snacks for the party! As part of my Vegetarian Kitchen Challenge I thought it’d be good to bring a few veggie-rific options to compliment the standard Super Bowl fare.

(That super classy bottle of margarita on the left was mine. It was gross. So sad.)

My tray had a few snackies on it and at one moment, it hit me: I haven’t shared my FAVORITE unique snack on the blog yet!!! I’ve never seen it in the foodie blog world but of course it’s never possible to see everything, so please let me know if someone’s posted this–if so we would be friends immediately.

May I present: Sweet n’ Sour Strawberries. Ingredients required: strawberries (shocker). Brown sugar. And light sour cream. (Make sure to get the light kind to keep it a little healthier–but watch out for the fat free varieties, which tend to have some fake ingredients and chemicals thrown in.)

Step One: lightly coat the berry in sour cream. Not globby, just a tiny bit. (If you’re thinking, GROSS, sour cream, is she serious? Yes I’m serious, and it’s just a tiny bit–hardly any and it’s just enough to add an awesome TANG.)

Step Two: roll the berry in the brown sugar. it should just stick to the sour cream and form a light layer.

Step Three: Devour.

This is one of my favorite snacks EVER. Two layers of sweet with just the hint of tangy. Even if you think it’s gross. Try this. Please. Not to be dramatic but it may just change your life.

Moving on… I also made hummus, which was delicious. After getting in the groove of hummus-making over in Africa, I actually have grown to like the homemade stuff better. This is how I make it:

Courtney’s Delicious Hummus:

• One can chickpeas
• 2 tablespoons sesame seeds
• 2T lemon juice
• 2-3T minced garlic (make sure its pressed–you want all those garlicky juices flowin!)
• Generous amounts of salt and pepper
• 1T (or more, if you love spicy like me!) red pepper flakes.

Blend together by hand OR with a blender. Once these have mixed, add olive oil 1T at a time until you reach the desired creamy consistency. You can also add more salt/pepper/lemon to suit your tastes. Enjoy.

Also made some banana wheat germ muffins from the Veganomicon. They were really good and healthy. I LOVE me a super unhealthy fat-packed muffin, but the good-for-you kind have their merits, too…

It’s not a party without guac, and after sampling Whole Foods’ green pea guacamole at the store on Friday, I decided to make it myself. I felt really funny pouring an entire bag of frozen peas into the blender.

Verdict? I personally liked it, and it was cool that it had a ton more veggies in it and you could eat a lot more of it for the same impact. My dad was totally not a fan, though. It definitely tastes different than “normal” guac, almost a little sweet from the peas. If you make it, add salt and some peppers. It’s not super flavorful, but it’s a good base recipe.

Okay. I feel better now that I’ve shared this with you all. I can take a deep breath now.

More updates soon. Have a great night!

What are your favorite snacks? Anything unique?

SIMILAR POSTS YOU MIGHT LIKE . . .

• A Permanent State of Food Coma: Foodbuzz Festival Part One
• Strawberry Balsamic Jam and FOMO
• You Can’t Buy Love, But You Sure Can Chocolate-Dip It