(you can use fresh ingredients, but I was throwing this together fast)
1 can artichoke hearts (rinsed)
1/4 can of chick peas (garbanzos), rinsed
6 baby carrots (or 1 full carrot, peeled)
1/2 c nutritional yeast flakes
2 cloves minced garlic
To taste:
cayenne pepper
black pepper
garlic powder
onion flakes
Options:
baby carrots/carrot sticks
spinach flour tortillas
Throw it all into a food processer until smooth.  Serve as a “burrito/wrap” in a spinach tortilla.  Or, use as a dip for carrots.

I guess I must be on a custard kick, or maybe it just satisfies my hunger for something sweet. I tried altering a recipe this morning to make just one dish of custard, and it was very good. Creamy with great flavor.

Nancy’s Custard for One

one egg
1/3 – 1/2 cup skim/non-fat milk
1 tsp. honey
few drops of vanilla
pinch salt
sprinkle of cinnamon

Whisk all ingredients together (reserve cinnamon) until honey is well dissolved and mixture is foamy. Pour into greased custard dish and sprinkle with the cinnamon. Set in pan of hot water in 325° oven and bake for 30-40 mins. (I found custard slightly undercooked for me at 30 mins) Serves: 1

Total calories: 120; 5g fat