Garlicky Yogurt & Veggie Dip

Summary: 

This yummy dip is good enough to snack on or to serve at a party as a crudité platter. The veggies are going to be chopped up so little that kids won’t be able to tell that they are there. The adults however, will notice the subtle flavors of garlic and basil and will think you’ve been cooking all day long. So enjoy it with veggies as a healthy and low cal snack or serve it with warm whole wheat pita or multi-grain crackers. The decision is yours. On the nutritional side this dip is packed with protein and calcium. So everyone will benefit from eating this.

Ingredients:

1 cup of greek yogurt
1 cup of fresh spinach leaves
1/2 red onion, chopped
1/3 cup carrot sticks
1-2 radishes, chopped
4 Laughing Cow Swiss Cheese triangles
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
7-10 fresh basil leaves

Directions:

1. Coarsely chop the onion, spinach, basil and radishes.

2. Add the veggies to an electric mixer. Grind until finely chopped.

3. Add the yogurt and seasoning. Grind again for about 30 sec.

4. Now add one swiss cheese triangle at a time until acquiring the desired consistency. I used 4 triangles because the yogurt brand I used is more on the liquid side. Grind again.

5. Refrigerate for up to 4 hours. Serve with raw veggies, warm pita or multigrain crackers.

Sweet n’ Salty Apple Slices

Summary:  The apple slices are sweet, the nut butter is salty and the seed mix adds a crunchy component. This makes a perfect low calorie snack but also works lovely for a party. Additionally these half-dipped apple slices are less … Continue reading

{Earthy Bean Salad}

Summary: 

This is a super easy and quick recipe  with a lot of potential. I’ve made lettuce wraps, whole wheat burritos, cheesy bean quesadillas, served it with brown rice, with pasta, and as an appetizer or snack with corn tortilla chips. Bottom line – it is great to make it at the beginning of the week so you have a great base for any meal during your hectic week. Beans are cheap, healthy, and a great item to keep stored in your pantry. Plus they are a great PLANT BASED, lean protein source. Want a shortcut? “Brad’s Organic” even sells pre-mixed canned beans that are a great way a smaller portion of this salad. All you’d need would be 1 can, and condiments to taste!

Ingredients:

1 can black beans
1 can white beans
1 can kidney beans
1 small white onion, chopped
1/2 cup red cabbage, finely chopped
1  tbsp. apple cider vinegar, you can use regular vinegar too or experiment with balsamic
2  tbsp. extra virgin olive oil
1 tsp dill
2 tbsp. fresh parsley, washed and chopped
salt & pepper, to taste
1 tsp lemon juice, optional

Directions:

1. First drain and wash the canned beans. Place in a large mixing bowl or topperware.

2. Chop the onion, cabbage, and fresh herbs. Add to the mixing bowl.

3. Now add the olive oil & vinegar. Finally season with salt and pepper.

4. Serve with multigrain crackers, lettuce to create wraps, tortilla chips, etc!

NOTE: if desired add a can of chickpeas and drizzle with more olive oil. You can also use any other bean type you like. Use what you have available!