I don't make my own hummus, we have a grocer here (Wegman's) that makes great hummus so I buy theirs. I know Sabre makes a huge variety, but I don't think it would be hard to make your own, if you can get all the ingredients. Then you can add seasonings that you and your husband like. I like the avocado hummus and the spinach and artichoke hummus on my sandwich. Try some middle eastern or kosher markets, they should have some good stuff, too. They might have a good selection of low fat/low salt foods too, since heart disease and high blood pressure afflict all of us! I found some great low fat/low sodium hot dogs at the kosher grocer here in Baltimore. Good luck

Why don't you just add freshly-milled flaxmeal (up to 1/2 c.) to your favorite cookie recipe (you may want to reduce the flour a little, but it's not always necessary). I add flaxmeal to EVERYTHING I bake - no special recipes necessary. In some instances, you can also reduce the fat because flax will help replace it. I'd also suggest trying Agave Nectar instead of Splenda, for baking. Agave Nectar is a low-glycemic, honey-like, natural sweetener that works like sugar in baking. It ferments when used in yeast breads - unlike Splenda, and browns - unlike Splenda (or other chemical sweeteners). For every cup of sugar called for, you only need 1/2-3/4 c. of agave nectar. Check out the book, "The Flax Cookbook" by Elaine Magee, P.P.H., R.D. I think you will find several cookie recipes that will meet your needs. Check your local library for this book, and if they don't have it, ask them to get it through inter-library loan. Grainlady

Here's a recipe that might be helpful. This was posted years ago by "Eve"--but I'm not sure if the "grams" are accurate, and I am not sure if it's from this site or if it was from another site altogether. I've made the basic recipe using 3 eggs and these are tasty but a bit dry, and I found that one muffin in the morning "stayed with me" longer than having a half a cup of oatmeal with fruit. Flaxmeal Cinnamon Muffins For 12 muffins:Each muffin has 2 grams effective carbohydrate plus 7 grams fiber and 7 grams protein 12 muffins 85 calories 7g fat 4g protein 4g carbs...3g dietary fiber...1g net carbs RECIPE: 3 Eggs (you can use Eggbeaters, and you can use 2 eggs instead of 3) 1/4 cup plus 2 tablespoons olive oil 1/4 cup sugar free syrup, such as DaVinci–Caramel flavor is popular 2 tablespoons water 1 tablespoon of vanilla 1 cup flax meal (grind seeds to make the meal) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 tablespoons cinnamon In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350 degrees 12 - 15 minutes or until they are lightly browned. (Some found they need more like 20 minutes to bake or longer depending on the size of your muffin/cupcake pan Don't be afraid to give them a couple of extra minutes if it seems they are not quite done. There's a good chance they aren't.) Variations: Instead of 1/4C davinci syrup and 2 Tbsp water, use the 1/4C dav. syrup and then 2 more Tbsp of syrup--like their pancake syrup.

ROTFL! Ann, I've got to wonder if it's the sweet you dislike or a bad memory or what. Not asking, but you're welcome to elaborate. I get the ketchup thing, but have a hard time imagining carrits as ick. They seem so harmless and unassuming. Unless, like some in this thread, you just mean dislike? Update on the oat ick: The Anthony's aren't nearly as icky as the Bob's, and for all I know, it could have been that particular bag of Bob's. Meantime, I've picked up some McCann's and an organic brand to try. Something else that helps mightily is leaving it in the fridge longer. I thought shorter time would be better for making it less gooshy—though fresh and hot those oats were gooshy, flavorless and even nastier. More than 24 hrs. helped the texture a lot, and didn't make the nuts and seeds any softer. Also, the flaxseed meal really helps it taste better so I add a little more, and the quinoa really helps the texture, so ditto. And I just got some popoy seeds. I love poppy seeds, so I hope they'll be good with the oats as well. The keeper part is the grab and go. Even the somewhat-less-icky-oats are worth it for that. I can fill a bunch of jars dry, when I'm awake, then just add the berries and nutseedmilk and put one in the fridge to replace the one I take out, at leisure. But the gooshy oats are still ick!