2 small flour tortillas, low in fat?and sodium
4 tablespoons prepared hummus
1/2 cup diced tomatoes
1 cup cherry tomatoes, halved
Spread 2 tablespoons of hummus?on each tortilla. Sprinkle?diced tomatoes at the edge. Roll?the tortilla up tightly, with the?tomatoes in the center. Cut in 1?inch pinwheels.?Place pinwheels on a platter?with the cherry tomato ?halves in?the center. Serves 4.
1 cup nonfat plain yogurt,?strained or Greek style
1/2 tsp minced garlic
1 cup baby carrots
1 cup cucumber sticks
1 cup bell pepper rings
Strain yogurt overnight in sieve?lined with clean paper towel.?Peel a cucumber; cut in half and?remove seeds; dice medium.?Mix the yogurt with the diced?cucumber, garlic and lemon.?Serve dip with veggies. Serves 4.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.