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Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 T. extra virgin coconut oil

3 large cloves garlic, finely chopped

2 T. fish sauce

2/3 T. coconut aminos

2-3 T. fresh lime juice

¼ C. chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded

 

Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro.

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

1 C. shredded cooked Chicken

¼ C. thinly sliced Carrot

¼ C. thinly sliced Celery

3 T. Mayo

2 T. finely chopped Red Onion

1 T. slivered Almonds

1 ½ tsp. Coconut Aminos

½ tsp. Honey

1/8 tsp. ground Ginger

1/8 tsp. Garlic Powder

 

Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.

Spicy Vegetable Soup

Spicy Vegetable Soup

1 1/2 cups sliced carrot
1 1/2 cups diced onion
5 garlic cloves, minced
6 cups broth (beef, chicken, or vegetable)
1/2 diced green cabbage
1 1/2 cups diced zucchini
1 16oz can of stewed tomatoes
1 8oz can diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 tsp. hot sauce (optional)

In large saucepan, sprayed with nonstick cooking spray, sauté onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree ½ the pot, and for those who like a little sizzling flavor add some hot sauce, you won’t regret it. Serve hot. This soup can be frozen.

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

 

1 pound Top Sirloin, cut into 1/2 –inch cubes

6 T. coconut aminos (or soy sauce)

2 T. toasted sesame oil

1/3 C. avocado oil

½ small onion, minced

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium carrot, diced

3 C. riced cauliflower

2 large eggs, lightly beaten

¼ tsp. sea salt

¼ C. frozen peas

2 scallions, green tops only and chopped

 

Mix the Sirloin in a bowl with 1 T. coconut aminos and 1 tsp. sesame oil. Heat half of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more. Add the remaining oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner. Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 2 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through. Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, then turn off the heat. Top with chopped scallions and serve hot.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

High-Protein Chocolate-Chip Raspberry Pancakes

High-Protein Chocolate-Chip Raspberry Pancakes

 

1½ cups nonfat cottage cheese

4 eggs, lightly beaten

¼ tsp. vanilla extract

1 tsp. orange zest (optional)

1 T. sugar

½ cup whole wheat pastry flour

2 T. chocolate chips

Nonstick cooking spray

1½ cups raspberries, fresh or frozen

 

In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t over mix). Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

 

Makes 4 servings (about four small pancakes per person)

Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.

Sassy Spa Water

Sassy Spa Water

2 qt.Sassywaters water

1 medium cucumber, sliced

1 lemon, sliced

10-12 mint leaves (gently massaged and bruised)

Steep overnight in fridge and drink every day.

Quinoa Pizza Bites

Quinoa Pizza Bites

qbites2 C. cooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese
2 tsp. minced garlic
1/2 C. fresh basil, chopped
1 C. chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp. seasoning salt
1 tsp. paprika
1 tsp. dried crushed oregano
Pizza sauce for dipping

Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each C. to the top (1 heaping T. each), and press down gently to compact. Bake for 15-20 minutes.

Ways to Eat Raw Garlic for Health

Ways to Eat Raw Garlic for Health

garlic-with-parsley-leaves

Homemade Salsa: In winter I take home canned tomatoes and add tons of raw garlic and onions – a winter pantry staple. Drizzled with some olive oil, I serve this with anything – Mexican food or otherwise – and it’s a big hit at our dinner table.

Ranch (or other) Salad Dressing: I almost always add minced raw garlic to salad dressings. Our favorite is a homemade ranch made with kefir, garlic, lemon juice, and parsley. Garlic is also great in a homemade vinaigrette.

On Buttered Toast: Garlic, butter, and toast are best friends. You can toast up a slice of bread, butter it generously, and sprinkle raw minced garlic on top as a super garlic toast.

Guacamole: The fat in avocados seems to cry out for a sharp contrast in the form of spicy peppers or pungent garlic. So be generous and throw a few cloves into your guacamole.

Stirred Into Cooled Pasta Sauce: We love the flavor of garlic as well as the health properties. So if I made a tomato sauce to go with some homemade noodles I add a handful of cloves to the sauce as it cooks. Then, once it is dished up and has had a chance to cool for a minute, I add some more minced garlic to our plates and stir it in for extra flavor and nutrition.

Mashed Potatoes: Again, garlic + butter + potatoes is just delicious. Make up your potatoes with butter and milk and plop them on your plates. Once cooled for a few minutes you can add some minced garlic to spice them up.

Garlic-Honey-Lemon Tea: For the uninitiated this sounds crazy and gross. But having grown up on honey and lemon tea for any sore throat, I can tell you the addition of the garlic in this recipe is strangely delicious and really good for you as well.

Blended Into a Hot Sauce: Just throw some peppers, seeded for a more mild sauce, garlic, olive oil, and salt into a blender with a bit of vinegar. Once blended it will be awesome with beans, tacos, quesadillas, chips, enchiladas, or pretty much anything else you’re eating.

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

4-22-2012-0123 T. olive oil

1 small yellow or red onion, chopped

1 jalapeno pepper, seeds and membrane removed, chopped

Salt and pepper

1 8-oz. can pineapple chunks, drained

2 T. honey

2 salmon fillets, about 8 oz. each

1 T. ground coriander

1 ripe mango, diced

Juice of 1 lime

1/4 C. fresh flat leaf parsley, chopped

1/4 C. fresh cilantro, chopped

3/4 – 1 lb. green beans, ends trimmed

 

Heat up one T. of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 C. of water. Bring to a boil and then down to a gentle simmer. If you want to serve steamed green beans with this, as I did, put a pot with a couple of inches of water on to boil, then get on with the salmon. Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, and ground coriander. Place the fillets in the hot pan, skin side up first (I don’t know if there’s a reason for it, but that’s how I cook it). sauté until just cooked through, about 5 minutes per side, depending on the thickness. While the fish is cooking, put the beans in a steamer insert and place inside the pot of boiling water. Season with salt and clamp a lid on for 5 minutes. To finish the chutney, add the mango lime juice, parsley, and cilantro, stir to combine, and turn off the heat. Serve each piece of salmon with some of the chutney on top and with green beans on the side. There are different theories about the best way to cut mango. The easiest way for me is to cut down each side of the large, flat pit in the middle so you have what resembles two halves of a sphere. Hold one half in your hand, take your knife and, being very careful not to pierce the skin of the mango , cut gridlines into the meat of the fruit. Flip the skin inside out, and voila, you have mango cubes! If you are a master of dexterity, cut the cubes free from the skin. If you’re not (like me), just pull them off.

Broiled Miso Cod Fingers

Broiled Miso Cod Fingers

¼ C. White or Yellow Miso Paste

¼ C. Mirin

2 T. Sugar

3 tsp. minced, peeled Fresh Ginger

1 tsp. Dark Asian Sesame Oil

4 5-6oz. skinless Cod Fillets

Vegetable oil or nonstick cooking spray

thinly sliced scallions

 

Place the miso, mirin, sugar, ginger, and sesame oil in a 13 by 9-inch baking pan. Add the cod strips and turn them so they are well coated with the marinade. Cover the baking pan with plastic wrap and refrigerate the cod for at least 2 hours; if you can marinate the cod overnight, all the better. Preheat the broiler. Generously oil a rimmed baking sheet or spray it with nonstick cooking spray. Remove the cod from the marinade, using your fingers to scrape off any excess (it’s a rich marinade; too much will be overpowering to the fish, not to mention to your children). Discard the marinade. Arrange the cod strips on the prepared baking sheet at least ½ inch apart. Broil the cod until cooked through and golden brown, 6 to 10 minutes. Sprinkle the cod with the scallions before serving, if desired.

 

from Mom 100 Cookbook

 

Yield:

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Kale Salad with Cherries and Pecans

Kale Salad with Cherries and Pecans

kale-salad-with-cherries-and-pecans-lg-99991/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

Oil-Free Citrus Salad Dressing

Oil-Free Citrus Salad Dressing

½ cup sundried tomatoes, packed
½ cup fresh basil leaves
2 fresh tomatoes
Juice of 1 orange
1 clove of garlic, minced
2 Neglet Noor dates or 1 Medjool date (optional)
Pinch of salt (optional)
Ground pepper, to taste

Soak sundried tomatoes in freshly squeezed orange juice for at least one hour or overnight in a fridge. Make sure to use sundried tomatoes that are not soaked in oil (otherwise it won’t be low fat). Throw all the ingredients, including the orange juice, in a blender and blend until smooth. If your oranges are sweet enough, you might not need to use any dates. Also, I didn’t use any salt but you might want to use it depending on your taste preferences. Pour over salad and enjoy!

Gillian McKeith’s One Day Detox

Gillian McKeith’s One Day Detox

Gillian Mckeith is a nutrition and health writer and a tv presenter. This one-day detox program was given by her in her best-selling book “You Are What You Eat”, but you can follow it for more days if you like. It is quite easy to follow compared to other detox diets and it develops healthy habits that are good to adopt in your everyday lifestyle.
As Gillian states, our body has natural functions that remove the toxins like when urinating, sweating, or defecating.  But in modern society, with all the chemicals that exist: radiation, pollution etc., our bodies get overloaded with toxins and a detox program really helps (even if it is a one or two-day program). You can always choose to do it for just a day and repeat it on a regular basis, like once a week or once a month or just twice a year, depending on your needs.

According to this cleansing program, the best detox foods are:
•    Fruit or vegetable juices
•    Water
•    Raw vegetable and green leafs
•    Fruit
•    Sprouts
•    Whole grains, pulses and seeds

For this detox you will need:
•    A juicer and a blender
•    A body brush
•    Mild exercise (stretching, walking, dancing, swimming, yoga, pilates etc)

When on this detox you MUST NOT consume:
•    Coffee
•    Seafood
•    Sugar
•    Dairy
•    Tea
•    Salt & Pepper
•    Cooking oil
•    Cigarettes
•    Eggs
•    Soft drinks
•    Alcohol
•    Fried foods
•    Meat (red and white)
•    Fish
•    Medication (unless you have a special condition in which case you would need the advice of a specialist)

While on this detox you should also take:
•    2 teaspoons of one green superfood (Spirulina or Chlorella or Barley Grass or Wild Blue-Green Algae or Wheat Grass). You must choose one.
•    Digestive enzymes
•    1 tablespoon or flaxseed oil or flaxseeds
•    Silybum or Milk Thistle  (2 capsules a day and you should keep on taking them for about two weeks, no matter for how many days you follow the detox program.)
All of the above can be found in organic health stores or pharmacies.

The Detox Program

You may adjust the times according to your schedule, but it is recommended to start your day early in the morning and go to bed early at night.

7:00 – First thing when you wake up you should drink warm water with fresh lemon juice.

7:30 – One tablespoon of flaxseed oil or flaxseeds that you will have soaked in boiling water from the night before. In the morning you strain it and drink the water.

8:00 – For breakfast you may choose one of the choices listed below:
•    Fruit. As much as you like. Try to avoid oranges since they are too acidic. If you choose grapes, don’t mix them with any other fruit.
•    Miso soup
•    Vegetable juice made with 1 cucumber, ¼ ginger root, 4 celery stalks, 100 gr alfalfa sprouts,  3 stalks of parsley and 1 carrot.

9:30 – One or two cups of herbal tea (Nettle, Dandelion, Chamomile, Sage, or Echinacea)

10:00 – Fruit juice. Any fruit combination you like. If it’s cold or you are dealing with circulation problems or have a weak spleen, it is better to replace the juice with a warm fruit-cream (6 apples and 2 pears peeled, cut in smaller pieces, lightly steamed and creamed in the food processor).

12:30 – Lunch. You may choose one of the choices listed below:
•    Raw mixed salad with sprouts
•    Raw soup with cucumber and mint (recipe given below)
•    Raw sauerkraut
•    Cereal grains (quinoa, millet, rice etc). Once you boil them, you mix them with any of the following aromatic herbs: dill, chives, chervil or dandelion (taraxacum). You serve it with broccoli, cauliflower, cabbage, cucumber, lettuce, celery or Brussels sprouts.

14:00 – Herbal tea

14:30 – Gillian’s detox smoothie. Choose one combination from the list that follows:
•    6 carrots, 2 celery stalks, 1 apple
•    ½ beetroot, 2 carrots, 1 celery stalk, ½ cucumber
•    2 cucumbers, ½ beetroot, 1 stalk of dill
•    2 cucumbers, 4 celery stalks, ¼ ginger root, 1 stalk of coriander or basil
•    1 hand-full of parsley, 1 kale, 5 carrots and a small piece of ginger
•    2 celery stalks, 1 hand-full of parsley, 1 garlic clove, 5 carrots and 100gr alfalfa sprouts (optional)

15:00 – Herbal tea

15:30 – Sunflower seeds, pumpkin seeds, or raw sauerkraut

16:00 – Gillian’s vegetable juice (with 6 whole carrots, 1 ripe avocado, 10 basil leafs, 1 apple, juice from half a lemon)

17:30 – Supper. A large raw salad with a hand-full of sprouts. You can add a small portion of cereal grains if you feel hungry.

18:30 – Broth rich in potassium (recipe follows).

19:30 – 1 cup of warm water with lemon juice

20:15 – Dry body-brushing. Begin from the feet and start going up. You try to make big, soft movements with the brush, always towards the heart.

20:30 – Bath time! Fill up your bathtub with warm water and add:
•    2 teaspoons of flaxseed oil
•    3-4 drops of olibanum and myrrh essential oils

If you get hungry again, you may eat some lettuce or celery. Try to go to sleep early (it would be great if you could do that around 21:30, 22:30 the latest!).

Recipes:

Raw cucumber soup with mint 
Juice of 3 cucumbers and 2 celery stalks
1 chopped cucumber
¼ cup chopped mint
¼ cup chopped parsley
¼ cup chopped leek

Put all your ingredients in a blender or food processor, until smooth.

Broth rich in potassium
2 carrots
2 large potatoes
1 cup beetroot (optional)
4 celery stalks (with leafs)
1 cup parsley
1 cup turnips
Cayenne pepper
If your vegetable is organic you may wash it well and keep their skin. Fill a big pot with 1,8 lt water. Cut your vegetable straight in the pot and let it boil. Once they start boiling, bring the heat down to low and let it slowly cook for a couple of hours. Strain it and drink the broth.

 

Other Gillian McKeith Recipes

Watermelon Breeze

Watermelon Breeze

wwater3 cups cubed chilled watermelon

1 cup coconut water

Squeeze of fresh lime

Ice if needed

Sprig of mint

 

Put all ingredients in blender. Blend until smooth.

Perfect Protein Soup

Perfect Protein Soup

2 T. Butter

1 C. carrot (diced)

1 C. celery (diced)

1 1/2 C. red onion (diced)

2 garlic cloves (minced)

2 quarts chicken stock

1/2 C. lentils (dry)

1/2 C. quinoa

16 oz. Boneless Skinless Chicken Breast

1 tsp. fresh ginger (minced)

1/2 tsp. turmeric

1/2 tsp. crushed red pepper

2 tsp. sea salt

1 large tomato (diced)

 

Sauté the carrots, celery, and onions lightly in Butter. Add the garlic, and a few minutes later, the chicken stock, quinoa, and lentils. Simmer. When the lentils are tender, add the spices and chicken. Simmer until the chicken is cooked throughout. Add the diced tomato, simmer and taste. Adjust spices if desired.

 

Yield:

Calories:

Fat:

Fiber:

 

Fresh Corn and Barley Salad

Fresh Corn and Barley Salad

4 C. barley, cooked

1 C. frozen corn, thawed

1 C. green onion, sliced

½ C. red bell pepper, chopped

½ C. green bell pepper, chopped

½ lime peel, grated

2 T. lime juice

½ C. balsamic vinegar

3 T. vegetable oil

1 ½ tsp. dill weed

½ tsp. salt

 

Prepare barley according to package directions. Let cool. Combine barley, corn, onion and peppers together in a large bowl. To prepare dressing combine lime peel, juice, vinegar, oil, salt and dill in a small bowl. Whisk to blend. Pour dressing over corn mixture.  Toss well. Cover and refrigerate.

 

Yield:

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Fat:

Fiber:

 

Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

4 Whole Wheat Tortillas

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1/4 tsp. dried Oregano

Salt and Pepper

1/4 tsp. Cayenne Pepper

1/4 tsp. Cinnamon

10 oz. Tuna Steak, sliced 1/2” thick

1 tsp. EVOO

1 tsp. Rice Wine Vinegar

1 tsp. Lemon Juice

2 tsp. Hot Sauce

1 C. Shredded Lettuce

1 Red Bell Pepper Julienned

1/2 C. Julienned Red Onion

1/4 C. chopped fresh Cilantro

 

Guacamole:

1 small Poblano Pepper, roasted, peeled and diced

1 small Avocado, peeled and chopped

1 tsp. Lemon Juice

1 clove garlic, minced

1 tsp. diced Roma Tomato

1 tsp. diced Red Onion

1 tsp. minced Cilantro

Salt and Pepper.

 

Combine all guacamole ingredients and blend well; set aside. Combine chili powder, cumin, oregano, salt, pepper, cayenne and cinnamon and sprinkle over fish to season. In sauté pan, heat oil over high heat. Sear tuna on both sides – should remain slightly pink in center. Combine vinegar, lemon juice and hot sauce and toss with lettuce, bell pepper, onion and cilantro. Stuff tortillas with lettuce mixture and top with sliced tuna; top with guacamole.

 

Yield:

Calories:

Fat:

Fiber:

Turkey Bacon Breakfast Burrito

Turkey Bacon Breakfast Burrito

5 slices turkey bacon (nitrate-free)
nonstick cooking spray
6 egg whites, beaten
1 small tomato, cored, seeded, and chopped
4 6-inch low-carb tortillas
1/2 C. low-fat shredded cheddar cheese
2 C. salsa for garnish

Place the bacon between two paper towels on a paper plate. Microwave on high 4 to 5 minutes, or just until the bacon is crisp. Break into pieces. Spray a skil­let with nonstick cooking spray and heat on medium. Scramble the egg whites in the skillet until almost done. Add the tomato and bacon. Cook 30 sec­onds to 1 minute. Heat the tortillas for 10 seconds in the microwave, or you can warm them in a pan for a minute or two. Spoon the egg scramble equally into the center of the tortillas. Sprinkle low-fat cheese on top. Fold burrito-style. Serve immediately with salsa to taste.

 

Yield: 4 servings

Calories: 150

Fat:

Fiber:

Arugula Mushroom Salad

Arugula Mushroom Salad

 

1 clove garlic, peeled

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon reduced-fat mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley

Freshly ground pepper to taste

6 cups arugula leaves

2 cups sliced mushrooms

 

Place garlic on a cutting board and crush. Sprinkle with salt and use the flat of a chef’s knife blade to mash the garlic to a paste; transfer to a serving bowl. Whisk in lemon juice, mayonnaise, oil and parsley. Season with pepper. Add arugula and mushrooms; toss to coat with the dressing.

Veggie Sticks and Pesto Dipping Sauce

Veggie Sticks and Pesto Dipping Sauce

4 ribs celery, cut into sticks or, store bought precut celery sticks

4 carrots, peeled and cut into sticks, or 10 oz. store bought package carrot sticks

1 large red bell pepper, seeded and cut into strips lengthwise

8 thin scallions, trimmed

1/2 zucchini, cut into sticks

1 C. basil leaves

1/2 C. flat-leaf parsley tops

1 clove garlic, cracked away from skin

1 lemon, zested and juiced

1/3 C. walnut pieces, a couple of handfuls

1/4 C. grated Parmigiano-Reggiano

1/2 C. extra-virgin olive oil, eyeball it

Salt and freshly ground black pepper

 

Cut and arrange veggie sticks on platter. If you want to cut down on chopping, many veggies can be store bought already cleaned and cut for dipping.  In a food processor, combine basil, parsley, garlic, lemon zest and juice and grind into a paste. Add nuts and cheese and grind again to combine them into the paste. Pulse in the olive oil until it is combined. Transfer to a small dish and season the sauce with salt and pepper, to your taste. Set dipping bowl on veggie platter and serve.

 

Yields:

Calories:

Fat:

Fiber:

Asian Beef

Asian Beef

4 1/2 oz. beef, loin cut

1 C. fresh snow peas

1 bell pepper

1 green onion

1 tsp. canola oil

1 clove garlic

2 T. teriyaki sauce

2/3 T. sesame seeds

 

Prepare rice according to recipe directions, omit salt. Slice beef into half-inch strips on a separate cutting board. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. Wash and trim snow peas, set aside. In a nonstick skillet, heat oil on low-medium heat and sauté garlic for 1-2 minutes, until golden. Raise heat to medium and add beef: stir-fry for 1-2 minutes, add vegetables and teriyaki sauce and stir-fry about 5-6 minutes, until vegetables are tender, but still crisp. Serve over rice with a sprinkle of sesame seeds.

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

Oopsie Bread (Low Carb)

 

Nonstick cooking spray

3 large eggs

1/8 teaspoon cream of tartar

3 oz cream cheese, softened

1/8 teaspoon salt

 

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray it with nonstick spray.  Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff. In a separate bowl, whisk together the yolks, cream cheese and salt, until smooth. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake about 30 minutes, until golden-brown. Cool a couple of minutes on the cookie sheet, then gently transfer the oopsie rolls to a wire rack to cool completely. Oopsie rolls are best eaten on the day they are made. They do not store well.

 

 

Calories: 91.3

Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees.  Line muffin pan with paper muffin cups.  Combine flour, baking powder, and cereal in mixing bowl.  Add milk, and let stand 3 minutes.  Stir in applesauce, egg, and vegetable oil.  Batter will be lumpy.  Spoon batter into lined muffin pan, filling each cup two-thirds full.  Bake 15 to 20 minutes, or until golden brown.

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

Pears with Goat Cheese, Cranberries and Pistachio

 

2 pears, cored and cut into two dozen slices

1/2 C. goat cheese

2 T. pistachio pieces

2 T. cranberries

1 T. orange or lemon juice

 

Toss sliced pears in orange or lemon juice to keep from browning. Spread goat cheese on the widest part of each slice and top with some cranberries and pistachio pieces. Alternatively, you can mix goat cheese, cranberries and pistachio pieces in a bowl and spread on each pear slice.

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

Chicken, Bacon, Avocado Ranch Lettuce Wrap

2 chicken breasts or thighs

1/2 beefsteak tomato, diced

1/2 avocado, diced

1/2 lb. bacon

Ranch dressing

Boston Bibb, romaine, or iceberg lettuce

1/4 C. chopped cilantro

1/2 lime

Salt and pepper for seasoning (or chili lime seasoning if you have it)

 

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or C. to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!

Better Butter

Better Butter

1/2 C. butter (1 stick), at room temperature

1/2 C. canola oil or olive oil

 

Put butter and oil in a blender or food processor and blend until thoroughly combined. This “Better Butter” will be the consistency of yogurt or thick cream. Spoon it into a bowl, or mold. Cover and put in the refrigerator to firm. Variations: Add herbs or fresh crushed (not powdered) garlic.

 

Yield: 48 (1 tsp.) servings

Calories: 37

Fat: 4g

Fiber: 0g

Sesame Zoodles

Sesame Zoodles

Sesame Zoodles

1/4 C. soy sauce

2 T. Rice vinegar

2 tsp. Sriracha Sauce

1 T. creamy peanut butter

2 cloves minced garlic

2 T. sesame oil

Zoodles

4–5 medium zucchini

1 T. olive oil

*optional 2 T. sesame seeds

 

Whisk all the ingredients for your dressing together in a small bowl. Set aside. Using your Spiralizer, prepare zucchini into long noodles or ribbons. Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and sauté for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well! Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade. Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.

Cold Brew Green Tea

Cold Brew Green Tea

Cold Brew Green Tea

 

6 bags green tea

1-2 sprig lemon verbena optional

6 C. water

2 tsp. honey, optional

 

Fill a large mason jar with 6 C. of water. Add 6 green tea bags. Gently bruise the leaves on a lemon verbena sprig and add to the jar. Place a lid on the jar and place it in the fridge for 24 hours. After 24 hours, remove the bags and the lemon verbena.  Stir in the honey if using.

Vigorous Vegetable Soup

Vigorous Vegetable Soup

Vigorous Vegetable Soup

 

1 medium Zucchini

1 c. chopped Mushrooms, fresh

1 med Onion, diced

7 large Carrots, diced

4 Celery stalks, diced

1 sprig Rosemary

1 tsp. dried Thyme

1/4 tsp. crushed red pepper flakes

1 10-oz package frozen green peas, thawed

3 14.5-ounce cans low-fat, low-sodium vegetable broth

3 C. water

 

Place all the ingredients except the peas in a large pot with the water, broth, and spices. Bring to a boil, then let simmer for 45 minutes or until carrots are tender. Add peas for last 5 minutes of cooking time.  Remove the bay leaf and rosemary sprig before serving.

Fat Smash

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

1 – 1 ½ C. Milk – Hemp, Soy, Almond, Cows, any nut or seed milk

1 T. Maple Syrup, Honey or Date, pitted (sweetener, to taste)

1 tsp. Coconut Oil

1 ½ tsp. ground Turmeric (Use Fresh if available – 3 inches)

1 ½ tsp. grated fresh Ginger (1 inch in Vitamix)

½ – 1 tsp. Cinnamon

½ tsp. Ground Pepper

 

Add all ingredients into Vitamix. Blend on high 5 minutes on “Soup” setting.

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

 

2 lb. spaghetti squash, cut lengthwise and seeded

1 cup water

2 T. (1 oz) unsalted butter

1 T. olive oil

2-3 garlic cloves, minced (depending on how garlicky you like it)

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. red pepper flakes (optional)

½ cup parmesan cheese (Parmigiano Reggiano), finely grated

½ cup fresh parsley, chopped

Lemon Zest

 

Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.” Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press “cancel” to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything.  Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.

Healthy Whipped Cream

Healthy Whipped Cream

1/2 C. skim milk
1/2 C. nonfat dry milk powder
1/8 tsp. cream of tartar
4 tsp. lemon juice
2 tsp. sugar (optional)
1/2 tsp. vanilla extract (optional)

Put the skim milk in a small metal bowl, set in the freezer, and let stand just until ice crystals begin to form-about 15 minutes. Remove from the freezer and add the dry milk powder and cream of tartar. With a hand electric mixer, whip the mixture at high speed until foamy. Beat in 1 tsp. of the lemon juice and continue beating until the mixture begins to thicken. Beat in another tsp. of the lemon juice and, if desired, the sugar, and continue beating until the mixture peaks softly. Add the remaining 2 tsp. lemon juice and continue whipping to stiff peaks. Fold in the vanilla extract, if desired, and serve immediately as a dessert topping. Deflates rather quickly.

Serving Size: 1 T.
Calories: 5
Fat: 0g
Fiber: 0g

Apple-Cheddar Popovers

Apple-Cheddar Popovers

butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. shredded 2% sharp cheddar cheese
2 large eggs
1 C. unbleached all-purpose flour
1/4 tsp. salt
1 C. low fat (1%) milk
1 T. stick reduced-fat margarine, melted

Preheat oven to 450�F. Lightly coat 8 popover cups with cooking spray. Place 1 T. each of the apple and cheese at the bottom of each popover cups. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the C. two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350�F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.

Yield: 8 servings
Calories: 111
Fat: 4g
Fiber: 1g

Ezekiel Bread Roast Beef & Cheese

Ezekiel Bread Roast Beef & Cheese

2 slices Ezekiel Bread (or other good multi-grain, high fiber bread)
2 slices Fat Free American Cheese
4 ounces lean deli thin sliced roast beef
1 tablespoon brown mustard
3 thin slices yellow onion

Toast Ezekiel bread on the grill with cheese on top until the cheese melts. Put roast beef on the toast. Top with mustard and onion slices. Enjoy!

Yield: one sandwich
Calories: 374
Fat: 6g
Fiber: 6.6g

Perfect Oatmeal

Perfect Oatmeal

2 1/4 cups water
dash salt
1 cup regular rolled oats
1/2 tsp. cinnamon
1/2 cup raisins
1/4 cup chopped walnuts
soy milk, or skim milk

butter, as desired
sweetener such as molasses, or honey

Combine the water and salt in a small saucepan and turn the heat to high. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.

Yield: 2 servings
Calories: 362
Fat: 12.6g
Fiber: 8g

Homemade Egg Substitute

Homemade Egg Substitute

6 jumbo egg whites
1 tsp. canola oil
1/4 C. powdered dry skim milk
1 drop yellow food coloring

Combine ingredients. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely.

Yield: 6 servings
Serving Size: 1/4 C. (= to one egg)

Calories: 40
Fat: .8g
Fiber: 0g

Basic Soup +

Basic Soup +

1 lb. carrots

3 medium onions

4 stalk celery

2 large cloves garlic

2 can whole tomatoes in juice

1/2 small head green cabbage

3/4 lb. green beans

1 can chicken broth

6 c. water

1 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. ground turmeric or 1 1/2-inch piece fresh turmeric, grated

3 medium zucchini

2 bag baby spinach leaves

 

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, pepper and turmeric; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

 

45 calories a Cup (yields: 28 cups)

 

Variations

 

Alphabet Chicken Noodle: To 2 C. Basic Soup, stir in 2 T. Tomato Paste until dissolved.  Add 3oz. cooked chicken chunks, ½ C. cooked Alphabet shaped pasta, and thyme to taste.

 

Creole Super Soup: To 3 cups Basic Soup, add 3 ounces skinless chicken breast, cut into 1/2-inch dice; 2 ounces sliced fully cooked fat-free/low-fat smoked sausage or kielbasa (60 to 70 calories per 2 ounces); 1 cup diced frozen okra; 1/3 cup cooked white rice; and 1 teaspoon Emeril’s Original Essence spice blend. Heat to boiling, then reduce to simmer for 5 minutes. Turn off heat and stir 1/4 teaspoon gumbo file (an optional seasoning) into soup. Serve immediately. Note: Don’t boil the soup once gumbo file has been added, or it may become bitter.

 

Far Eastern Super Soup:  To 2 cups Basic Soup, add 4 ounces firm bean curd (tofu), cut into 3/4-inch dice; 1 tablespoon oyster sauce; 1 teaspoon Asian sesame oil; and 1/2 teaspoon chili paste with garlic (optional). Heat to boiling and serve.

 

Goulash: In nonstick saucepan, cook 4 oz. ground turkey, ½ tsp. paprika, pinch caraway seeds, and pinch salt 4 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 C. Basic Soup; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in cooked ½ C. egg noodles. Remove saucepan from heat; stir in 2 T. sour cream.

 

Italian Super Soup:  In small nonstick saucepan over medium-high heat, cook 2 ounces crumbled turkey sausage 5 minutes or until it loses its pink color. Add 3 cups Basic Soup, 1/2 cup thinly sliced zucchini, 1/4 cup drained and rinsed canned butter beans, and 1/4 teaspoon dried basil; heat to boiling, then simmer until zucchini is tender (about 2 minutes). Pour into bowls. Sprinkle with 2 tablespoons Parmesan cheese and serve.

 

Lentil and Rice Super Soup:  To 3 cups Basic Soup, stir in 1/2 cup cooked or drained, canned lentils and 1/2 cup cooked white rice. Heat through. Sprinkle with 2 tablespoons grated Parmesan cheese and coarsely ground black pepper to taste. Serve with 1 tangerine.

 

Mexican Chicken Soup: To 2 C. Basic Soup, stir in 3oz. chicken chunks, ½ C. corn, and ¼ tsp. cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in3 T. crumbled tortilla chips. Sprinkle with 1 T. cilantro. Serve with lime wedge.

 

Ming Tsai’s Hot-and-Sour Super Soup:  In 1 teaspoon hot oil, sauté 2 teaspoons minced, peeled fresh ginger and 2 green onions (white part only), thinly sliced, until soft, about 2 minutes. Add 3 tablespoons rice vinegar and 2 tablespoons soy sauce, and heat to simmering. Stir in 1/4 teaspoon ground white pepper, 1 teaspoon Asian sesame oil, and 4 ounces firm bean curd (tofu), cut into 1/2-inch dice. Add 3 cups Basic Soup and simmer. Garnish with green part of green onions, thinly sliced.

 

Mussel Super Soup: To 3 cups Basic Soup, add a pinch of saffron and 1 pound scrubbed and debearded mussels. Heat to boiling, then simmer, covered, 3 minutes, until mussels open.

 

Napa-Style Minestrone Super Soup: To 2 cups Basic Soup, add 1/2 cup drained and rinsed canned white kidney beans (cannellini) and 1/4 teaspoon each dried basil and oregano. Heat to boiling. Stir in 1 ounce ditalini or tubetti pasta, cooked as label directs. Top with 2 tablespoons grated Parmesan cheese, 1 teaspoon extra-virgin olive oil and freshly ground black pepper to taste.

 

Oriental Super Soup:  In small saucepan, over medium-high heat, heat 1/2 teaspoon vegetable oil. Add 1/2 cup sliced shiitake mushroom caps (discard stems) and cook 3 minutes until wilted. Stir in 1 teaspoon sambal olek or hot pepper sauce. Add 3 cups Basic Soup and 5 or 6 ounces small shrimp, shelled and deveined. Heat to boiling. Stir in 1/2 cup snow peas, cut diagonally in half, and simmer just until shrimp turn opaque.

 

Red Bean and Rice Stew:  In saucepan coated with nonstick cooking spray, cook 2 oz. kielbasa with thinly sliced green onion (white part only; reserve green part for garnish), until sausage browns lightly. Add 2 C. Basic Soup, ½ C. rinsed cooked red beans, ½ C. cooked brown rice, and a tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with reserved green onion. Serve with hot sauce.

 

Southwest Chili:  In nonstick saucepan, cook4 oz. ground turkey, ½ tsp. chili powder, and ¼ tsp. cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 C. Basic Soup, 1/2 c. drained and rinsed canned beans, and ¼ C. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 T. shredded Cheddar cheese to serve.

 

Southwestern Super Soup: To 3 cups Basic Soup, add 1/2 teaspoon ground cumin, 2 teaspoons fresh lime juice, 3 ounces smoked or roasted skinless chicken breast, cut into 3/4-inch cubes, and 1/2 cup drained canned hominy. Heat through. Meanwhile, cut 1 corn tortilla into 1/4-inch-wide strips and heat on High in microwave oven on microwave-safe dish until crispy (about 1 1/2 minutes). Garnish soup with tortilla strips, 3 tablespoons chopped ripe avocado, and chopped fresh cilantro to taste.

 

Spicy Taco Beef:  To 8 Cups basic soup, add 3/4 lb. browed ground beef, 1 C. Corn, 1 chopped Bell Pepper, 2 C. Salsa

 

Super Energy Kale & Sweet Potato Soup:  To 2 Cups Basic Soup, add 3 cups kale, rinsed, stems removed and chopped very fine, ¾ C. cooked, diced Sweet Potato, and 2 tsp. each dried thyme and sage.

 

Supreme Pepperoni Pizza:  To 4 cups basic soup, add 1/4 C. chopped Pepperoni, 1 C. sliced Mushrooms, 1 Bell Pepper, chopped, Oregano, Basic, Thyme, pinch Red Chili Flakes

 

Thai Shrimp Soup:  In bowl, cover 1 oz. rice noodles with hot water. Let stand 10 minutes; drain. Heat 2 C. Basic Soup to boiling. Stir in 4 oz. cleaned shrimp, 12 halved snow peas, a pinch red pepper, and soaked noodles; heat to boiling. Reduce heat; cover and simmer 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove saucepan from heat; stir in ¼ C. light coconut milk, ½ tsp. grated lime peel, and 2 tsp. lime juice.

 

Vegetable Curry Soup:  In saucepan, combine ½ C. coarsely chopped cauliflower and 1 C. water; cover and cook until cauliflower is tender (do not drain). Stir in 2 C. Basic Soup, ½ C. drained and rinsed chickpeas, ¼ C. frozen peas, ¼ tsp curry powder (paste?), and ½ tsp. grated ginger; heat to boiling. Reduce heat; cover and simmer 4 minutes to blend flavors. Top with 2 T. plain Greek yogurt to serve.

Herbed Yogurt Cheese Dip

Herbed Yogurt Cheese Dip

3 C. Yogurt Cheese
1 16oz. Container non-fat cottage cheese, drained
1 10ox. Pkg. Frozen Spinach, thawed and squeezed dry
1 Roasted Red Bell Pepper, seeded and chopped
1 8oz Can sliced water chestnuts, drained
3 Cloves Garlic, finely chopped
6 Green Onions, chopped
1 Carrot, shredded
1 tsp. Tabasco
1 T. Capers
1 T. Basil, chopped
1 T. Oregano, chopped
1 T. Thyme, chopped
1 T. Curry Powder (if you don’t love curry, go easy on it, try half as much, its strong in this)
Juice of two lemons
Pepper

Mix all ingredients and refrigerate at least 4 hours before using. Serve with assorted fresh vegetables for dipping.

Feta and Yogurt Cheese Spread

Feta and Yogurt Cheese Spread

1/2 cup yogurt cheese
1/2 cup, feta cheese, crumbled
1 clove garlic, crushed (or more if you love garlic)
2-3 T. chopped fresh herbs (mint, oregano, parsley, dill, basil, or any combination
ground black pepper, to taste

Mix together in a small bowl. Cover and refrigerate overnight to allow flavors to develop. Makes one cup cheese spread. Feta and Yogurt Cheese Spread can also be formed into a cheese log or small bite-sized balls. Serve with crackers or pita bread triangles. Also good as a sandwich spread or omelet filling. It keeps at least a week in a tightly closed container in the fridge. The yogurt cheese will give up a little more liquid as the dip sits, just pour it off or stir it back in.

1/4 C. = 80 calories and 3g of fat

Note: I usually take half the dip after its been mixed and put it in the blender or food processor and whir it up very smooth and creamy, and then stir it back into the rest, gives it a softer smoother texture.

It doesn’t take 1/4 C. usually, either. I can get by with 1 or 2 T., tops for a big plate of veggies.

I can now find reduced fat feta cheese which cuts back a wee bit more on the calories and fat