BY SIERRA ROSALES
I hope your summer is going well. For July, Monongalia County Health Department’s WIC program is featuring a fruit dip that would be perfect for a family barbeque or a sports game.
Also, a macaroni recipe seemed like a great idea as July 7 was National Macaroni Day. Plus, it never hurts to show up to a picnic or barbecue with some macaroni salad.
Have you ever tried chocolate hummus dip? Neither had I. I actually just heard about this dessert dip not too long ago from our outreach coordinator here at WIC, Sarah Moore. Sarah said her daughter and husband love it when she makes this dip and she usually pairs it with strawberries and apples. If you’re in the mood to spice up your parties this summer, try substituting this recipe instead of bringing deviled eggs or brownies. It’s a snack and a dessert in one.
The main component of this hummus dip is chickpeas. The Harvard T.H. Chan School of Public Health reports that chickpeas are legumes that are high in protein, folate, fiber, iron and phosphorus. These nutrients and other important components of chickpeas can help combat heart disease, obesity, diabetes and can even help improve your gut health. They are a great superfood to include in your diet, especially if you don’t eat meat frequently.
The other recipe for this month was created by Aryon Walker. Aryon interned at MCHD WIC to learn more about what the program provides to pregnant and postpartum women, infants and children up to age 5. She was able to shadow some of our nutritionists here to learn about our benefits packages, who qualifies, how we offer education to our participants and how we refer participants to local resources.
This macaroni salad is accompanied by a lot of yummy veggies. Pasta can help fuel your body, help with digestion and helps to keep you full. It also offers some vitamins and minerals.
Both the chocolate hummus and the macaroni salad recipes have many ingredients to sustain your body during these long hot days. Enjoy!
Chocolate Hummus
Ingredients:
- 1 can of chickpeas*
- 7 tablespoons of cocoa powder
- 2 teaspoon vanilla
- 2 tablespoons Greek yogurt*
- 5 tablespoons maple syrup
Foods to dip: WIC-approved bananas, pineapple and Sarah’s favorites, strawberries and apples; as well as pretzels and graham crackers
Directions:
- Drain about half of the water out of the can of chickpeas.
- Add all of the ingredients into a blender or food processor and blend until creamy.
- Refrigerate for at least two hours. Then start dipping! Keep refrigerated so you can enjoy it for the next six-seven days.
Macaroni Salad
Serving size: Six Ingredients:
- 1 ½ cups whole wheat pasta, uncooked
- 3 cups of fresh vegetables of your choosing. Aryon recommends broccoli, bell pepper, cucumber, onion, tomato and shredded carrots, all available through MCHD WIC. You could also add WIC-approved olives, red onions, asparagus or any other vegetables; as well as sun-dried tomatoes.
- 1 cup of feta or mozzarella cheese
- Italian dressing
Directions:
- Cook pasta according to package directions. Let pasta cool to room temperature after.
- In a large bowl, combine pasta, vegetables and cheese.
- Add Italian dressing and mix well.
- Refrigerate three-four hours before serving. Store in the refrigerator for up to four days.
Items marked with an asterisk* are available through MCHD WIC, as well as fruits and vegetables where listed. Please contact us at 304-598-5181 for more information.
