Sun Dried Tomato Hummus Veggie Balls


I could eat hummus everyday. When I saw this month's Recipe Redux sponsored by Sabra Hummus, I had to join in on the recipe fun. I was excited to come up with a delicious plant-based entree. One of my favorite flavor combos is sun dried tomato with pesto. So one of the new Sabra hummus flavored definitely was calling my name. Introducing "no-meat" balls made with sun dried tomato hummus and veggies on a nice bed of angel hair pasta and pesto sauce. This is a simple recipe that can also be used to make leftovers-- freezer friendly! 

“I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”


Sun Dried Tomato Hummus Veggie Balls

Makes 10-12 veggie balls


For veggie balls:

  • 1 cup Sabra Sun Dried Tomato Hummus
  • 1 egg
  • ½ cup onion, chopped
  • 1 cup panko bread crumbs, divided
  • ¼ cup rolled oats
  • 3/4 cup shredded parmesan cheese, divided in ½ and ¼ cups
  • ¼ cup prepared tomato pesto
  • ¼ cup fresh basil leaves

For pasta:

  • 2 cups cooked angel hair pasta
  • 4 tablespoons pesto sauce


  1. Preheat oven to 350 degrees.
  2. Place Sabra Sun Dried Tomato hummus in a bowl, set aside. In a blender or food processor, combine egg, onion, bread crumbs, oats, cheese, pesto and basil leaves, blend until you have a cookie dough like consistency. Scrape into bowl with hummus and mix well. Form mixture into 2 inch balls.
  3. In a separate bowl, mix together ½ cup panko bread crumbs and ¼ cup shredded cheese. Roll each veggie ball in the crumbs, set aside.
  4. Heat oil in a large frying pan and brown each ball on all sides.
  5. Place veggie balls on a non-stick baking sheet and bake for 20 minutes.
  6. Serve with pesto or marina sauce and pasta of your choice. Enjoy!

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Shrimp Cauliflower Lettuce Wraps


With football season here and the demand of delicious appetizers on the rise (especially with the holidays coming up!), I have been determined to create a new family favorite. Lately, I have been using riced cauliflower for a majority of my meals because it absorbs flavor and makes meals more dense and filling. I am also a sucker for shrimp and LOVE garlic shrimp ANYTHING! So I made some flavorful shrimp cauliflower lettuce wraps, with garlic of course! And they were a hit while we watched the last football game (GO PACK GO!). This appetizer only took minutes to make and includes many staple items I had in the fridge such as soy sauce or lettuce. I also addedd some chopped walnuts to add some more delicious nutrients to this recipe. These are definitely filling and at the top of my list for appetizers. This is how I #Seafoodparty

"By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.”


Seafood is one of the leanest sources of protein and a super food packed with nutrients such as omega-3s, which is essential for your good heart health.


Shrimp Cauliflower Lettuce Wraps

Prep Time: 5 minutes. Cooking Time: 10 minutes. Total Time: 15 minutes.

Makes 10-12 lettuce wraps


  • 10-12 frozen shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup riced cauliflower
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-ounce walnuts, finely chopped
  • 1 head butter lettuce
  • salt and pepper to taste
  • Green onions, for garnish


  1. In a small sauce pan, add water and pinch of salt. Boil frozen shrimp for 3 minutes. Let cool then chop into small pieces. 
  2. In a pan, combine olive oil, garlic, ginger, riced cauliflower and cooked shrimp. Saute for 2-3 minutes. Add hoisin sauce, rice wine vinegar, and soy sauce and cook for 2 more minutes.
  3. While mixture is cooking, set up lettuce wraps on a plate. Turn off heat and stir in chopped walnuts. Spoon about 3 tablespoons of mixture into each wrap. Top with green onions and serve with lemon. Enjoy as an appetizer!

My Sweetie Smoothie

Of course I am celebrating Valentine's Day morning with a delicious sweetie smoothie! Made with love and amazing ingredients. <3

I am all for the typical strawberry banana smoothie but to make this smoothie even more bright and festive, I add some frozen raspberries for a more tart flavor and vibrant smoothie color. A perfect combination and a great start to my day.

Sweetie Smoothie


  • 1 cup strawberries, frozen
  • 1/4 cup raspberries, frozen
  • 1 banana
  • 1/4 cup non-fat vanilla yogurt
  • 1-ounce walnuts
  • 1 tablespoon chia seeds
  • 1 cup water


  1. Combine all ingredients in a blend