Lemon

I’m an introvert… most of the time. We all have our moments of being outgoing, right? I have no problem taking charge during appointments at work. I can lead a camp song like I was born to do it. Even public speaking doesn’t bother me much. Growing up though, I was a painfully shy child. I can remember hiding behind my parents’ legs or behind furniture just to avoid interacting with people. Even now, my natural instinct is to cuddle up at home and watch a movie or spend time with my family. But life really is about balance. I have extrovert friends who I know I can call at the last minute when I really want to get out and do something. I don’t think those friends even realize how much they help me to break out of my routine and reach for my goals.

A few months ago, I heard about a new group here in San Antonio called Florecer Femme.  This is really a community of women who support and encourage one another to flourish and become strong female leads of their own lives.  When I saw they were having a launch event last November, I immediately knew that I wanted to go. I connected with one of my extrovert friends and we purchased our tickets to attend the event. Then it happened, my friend ended up not being available to go with me. The introvert in me panicked a little bit and made up excuses for not going alone. I ultimately channeled the outgoing side of my personality and boldly walked through the doors of that event all on my own. I’m not saying networking in a room full of people who brought their own friends was easy but it was definitely doable and it formed some relationships. Here I am, six months later, creating light refreshments for the latest Florecer Femme event.  I hope that my own experience can give you courage to walk confidently into whatever might be intimidating you and take charge of your own path. Make those connects, start that project, ask for that promotion. However you are looking to grow, I believe you are capable!

For the Florecer Femme event, I served Lemon Hummus with Rosemary Pita Chips (seen below), Rainbow Fruit Salad, and Honey Date Nut Bars. If you have tried these recipes, I’d love to hear from you! You can comment below or tag me on Instagram @sliceofhoney #sliceofhoney.

Tips:

• If you don’t have a food processor, you can blend the hummus in a blender just don’t go overboard or you’ll liquefy it.
• For the pita chips, you can use dried or fresh rosemary. If using dried, you’ll want to add a little extra to make sure you get the full flavor of the herb.

Lemon Hummus

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Ingredients

  

• 15 oz can chickpeas, drained & rinsed
• 2 Tablespoons tahini
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• zest & juice of 2 small lemons

Instructions

 

• In a food processor, blend all ingredients until smooth.

Rosemary Pita Chips

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Ingredients

  

• 2 whole wheat pita breads
• 3 Tablespoons olive oil
• 1 teaspoon fresh rosemary
• 1 teaspoon flaked salt
• 1 teaspoon paprika

Instructions

 

• Preheat oven to 375°F.  
• Cut pita bread in half so that you have single layer rounds then cut each round into 6 wedges.
• Place wedges on a sheet pan and brush each wedge lightly with olive oil.
• Sprinkle rosemary, paprika and salt over wedges. 
• Bake 6-7 minutes or until golden brown and lightly crisp.
• Let cool before serving.