The BEST Vegan "Crab" Dip Ever.

This may easily be one of my favorite dips of all time. 

Adapted ever so slightly from PractiGantic's recipe, 

you won't be able to stop making this and sharing it with everyone you know. 

Best if prepared the night before, or has a few hours to sit before serving.

Vegan Crab Dip (takes about 25-30 min to prepare):

28 oz heart of palm (found canned near canned artichokes etc.)
2 tablespoons of extra virgin olive oil

16 oz vegan cream cheese, softened (Kite Hill highly recommended for best taste)
1/2 cup vegan mayonnaise 

1 red bell pepper diced small

4 garlic cloves, minced
1/8 cup red onion, diced small

3 tbsp green onions, diced

4 oz pimiento, drained and diced small
2 tablespoons lemon juice
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
dash of cayenne pepper
dash of freshly ground sea salt
a few dashes of Old Bay Seasoning

First, mince the garlic, then drain and chop the heart of palm into varying shapes and sizes to act as the crab in the dip. Don't worry if some starts to shred, as you sautee it this will happen to some pieces and that is perfectly fine.

Next you're going to sautee the garlic and heart of palm in the olive oil over low heat until the heart of palm browns. Keeping the heat low, allow this to occur as you prep the remainder of the dip, stirring with a spatula occasionally.

For the next steps - if you're short on time, you can just add all of the ingredients (except Old Bay) together in a bowl while the heart of palm sautees. But, I find doing it in the following order allows the seasonings to flavor the cream cheese and mayo base the best. 

First add the cream cheese and mayonnaise to a large mixing bowl and combine together. Then add the Worcestershire sauce and lemon juice and mix well.

Next, add all of the dry ingredients (except the Old Bay) to the dip, mix together well, then set aside to marinate while you prep the rest of the ingredients. Dry Ingredients: paprika, oregano, onion powder, garlic powder, ground black pepper, cayenne pepper, freshly ground sea salt.

Head back over to the heart of palm, add a light dash of Old Bay Seasoning and a grind of pepper, stir together well, and continue to let brown.

Next, dice all the veggies (red bell pepper, red onion, green onion, pimientos), and add them to the dip as well and stir together.

By now your heart of palm should be almost ready. Add another dash of Old Bay and continue to sautee until ready. Then remove from the heat and let cool.

Once cooled, fold the heart of palm into the dip and mix together well. I enjoy serving this dip cold after it's had the chance to sit for a few hours first, or overnight, but sometimes it's just too hard to wait! Enjoy!

Dairy-Free Creamy Queso Dip

One of my favorite recipes, made entirely of veggies and whole foods, 

it's tastes so good, it's so versatile, and so healthy too!

Dairy-Free Creamy Queso Dip:

3 organic russet potatoes
3 organic carrots
1 organic small yellow onion
1 organic red pepper
1/2 cup organic cashews
lemon juice from 1/2 an organic lemon
15oz diced tomatoes and green chillies

Optional: 1/2 or whole packet of taco seasoning
Optional: organic diced jalapeño


Peel the potatoes, carrots, and onion and deseed the pepper. Add them all to a pot of boiling water along with the cashews and boil until potatoes, carrots, and cashews are soft. About 15-20 min.

Set aside about 1 cup of of the water used for boiling incase you need to thin out the dip, and then add the drained cooked veggies, cashews, and lemon juice to a high speed blender or food processor and blend until smooth, adding about a tablespoon of reserved water at a time to thin out only if needed.

Once blended, add to a small sauce pot over low-medium heat and stir in the the tomatoes and green chillies. This is also when you would begin to add the taco seasoning and diced jalapeño to taste if you want.

Serve warm and enjoy! I also find this freezes well if you end up having extra or want to make it ahead of time.

Perfect to top these Twice Baked Potatoes with,

or dip these Southwest Taco Wontons into!

Classic Spinach & Artichoke Dip

Classic Spinach & Artichoke Dip:

1/8 lb. vegan butter

12 cloves fresh garlic, minced

12 oz vegan cream cheese (Kite Hill highly recommended for this recipe)

16 oz vegan sour cream (Tofutti highly recommended for this recipe)

4 oz vegan parmesan (Follow Your Heart highly recommended for this recipe)

24 oz artichoke hearts, chopped

24 oz fresh spinach, chopped

1/4 tsp onion powder

salt & pepper to taste

Combine all ingredients into your slow cooker and set on low. Cook for 2-3 hours stirring and testing occasionally until it's all melted into this the best spinach & artichoke dip you've ever tasted, then enjoy!!! 

Sweet Corn Salsa

I love this recipe for so many reasons! This salsa has a great pop of flavor and it's perfect any time of year and at any occasion! I especially love it outdoors in the summer! It's so easy to make and all of the veggies can easily be prepped the night before! Enjoy this super healthy salsa knowing it's made entirely of real, whole foods!

Sweet Corn Salsa:

16oz organic sweet corn
1 organic jalapeño, diced
1 organic poblano pepper, diced
3/4 organic red onion, diced
1/2 freshly chopped organic cilantro
juice from 2 organic limes
juice from 2 organic lemons


Dice the jalapeño, pepper, and onion and combine with the sweet corn. Chop the cilantro and mix in with the veggies. Finally squeeze the juice from the lemons and limes onto the veggies and mix together and enjoy!

Serve this alongside some Southwest Taco Wontons & Avocado Lime Dip to really step it up a notch!

                   

Rosemary & Thyme Potato Wedges

Rosemary & Thyme Potato Wedges:

6-8 organic Russet potatoes

organic extra virgin olive oil

fresh organic rosemary

fresh organic thyme

ground organic black pepper to taste

Preheat the oven to 350 degrees.

Peel the potatoes and then cut them into wedges. Toss in a large mixing bowl with EVOO until coated. Then stir in the rosemary, thyme, and freshly ground black pepper.

Add them to a glass roasting pan and place in the oven. After 20 minutes, flip them over and add more EVOO if needed and put back in the oven for another 20 minutes, or until they begin to brown.

Serve immediately and enjoy!

Enjoy these as a side to your protein and other veggies in a main meal, or even serve as an appetizer to dip in this Avocado Lime Dip:

Twice Baked Potatoes

Twice Baked Potatoes

5 organic russet potatoes
1/4 cup freshly copped organic chives
3 tablespoons Earth Balance Spread
5 strips Upton Naturals Bacon Seitan
1/2 cup organic unsweetened almond milk
1/3 cup vegan cheddar shreds (optional)
1/4 teaspoon organic ground pepper, onion powder, and garlic powder

Rinse the potatoes with the skin on, then using a fork, poke several holes in the top of each potato. Place them directly on the rack and bake for 40-45 minutes at 400 degrees, or until potatoes are soft.

While potatoes are baking, cook the bacon according to direction and until crunchy. While the bacon is cooking, chop the chives and set aside. Once the bacon is done, crunch it up into small pieces and set aside.

Once potatoes are complete, cut each in half lengthwise and then spoon out the potatoes into a large mixing bowl leaving a thin layer of potatoes attached to the skin so they maintain shape. Reduce oven  temperature to 375.

After all potatoes are shelled, add the Earth Balance, almond milk, pepper, and onion and garlic powder to the mixing bowl with potatoes and mash together well. Next, fold in the bacon, chives, and optional cheddar shreds.

Spoon the potato filling back into the skins and optionally top with some vegan cheddar. Place on a baking sheet and return to the oven for 10-15 minutes, or until top browns.


Healthy Life Tip: To save time, bake the potatoes ahead of time and store whole in the refrigerator.

Pair perfectly with these BBQ Seitan Skewers!

Creamy Vegan Buffalo Dip

Creamy Vegan Buffalo Dip:

2 cups cook organic quinoa

4 tablespoons organic buffalo sauce

1 cup organic almond milk

2 cups shredded organic vegan mozzarella

1/4 teaspoon organic garlic powder

1/4 teaspoon organic paprika 

1 organic cucumber, chopped

1 organic avocado (optional)

Cook quinoa as directed and measure out 2 cups cooked quinoa into a mixing bowl. Add the buffalo sauce to the quinoa and combine fully. 

In a small sauce pan over medium-low heat, bring the almond milk to a slow boil whisking in the garlic powder and paprika. Once warmed and lightly boiling, add the mozzarella and allow to simmer for 2-5 minutes, whisking continuously.

Finally, mix 6 tablespoons of the cream sauce into the quinoa throughly, top with chopped cucumber (the colder the better) and avocado and serve with your favorite organic tortilla chips!

Enjoy!

For more apps, Click Here, and you may also like:

                

Spinach & Artichoke Dip Stuffed Mushrooms

Spinach & Artichoke Dip Stuffed Mushrooms:
Makes 32 stuffed mushrooms

You'll need 32 organic white button mushrooms

For the cream part of the filling:

5 organic artichoke hearts
1 cup packed organic spinach
1 tbsp organic vegan mayo (I use Earth Balance Organic Mayo)
1 tsp vegan parmesan sprinkles (I use Go Veggie Grated Parmesan Topping)
3 grinds organic black peppercorn
1 tbsp nutritional yeast
1 pinch organic sea salt
2-3 organic garlic cloves, chopped
1/2 organic onion, chopped
1 tbsp organic olive oil


For the rest of the filling:

3 organic artichoke hearts, minced
1/2 cup packed organic spinach
1/2 cup organic button mushroom stems, chopped

For the breadcrumb topping:

1/2 cup organic panko breadcrumbs
1 tbsp organic vegan butter (I use Earth Balance Omega-3 Buttery Spread)
1/2 tsp vegan parmesan sprinkles


First, rinse and de-stem the mushrooms, saving and chopping the stems until you have 1/2 cup worth of chopped stems. Place the mushroom heads into a large glass baking dish (you will probably need 2) and set the chopped stems aside.

To make the cream filling first place in your Vitamix or food processor the artichoke hearts, spinach, mayo, parmesan sprinkles, pepper, salt, and nutritional yeast. Before blending, heat a frying pan and sauté the onion and garlic in the olive oil until softened. Once onions and garlic are softened, add to the other ingredients in the blender and blend until thoroughly pureed. Place in a mixing bowl and set aside.

Next, mince an additional 3 artichoke hearts and chop the 1/2 cup of additional spinach and then fold into the cream filling along with the chopped mushroom stems. Using a teaspoon, fill the mushroom heads with the mixture allowing some to overflow the top and set aside.

Preheat the oven to 325 degrees.

For the breadcrumb topping heat a small pan and melt the vegan butter. Add breadcrumbs and stir continuously until lightly brown. When breadcrumbs are lightly browned, add in the parmesan topping and continue stirring until mixture becomes golden brown. Remove from heat and let cool.

Once breadcrumbs are cool enough to touch, hold one mushroom at a time over the breadcrumb mixture and sprinkle the breadcrumbs over the filling allowing the breadcrumbs to stick to the mixture and the rest to fall back into the pan.

Once all mushrooms are topped with breadcrumbs and placed back into the baking dish(es), add about 1/2 cup water to the bottom of each dish (or more) until there is a thin layer of water covering the bottom. Finally cover with tinfoil and bake for about 18-23 minutes or until mushrooms are warm and soft throughout.

Serve immediately and Enjoy!!


Nutrition Info for 4 Stuffed Mushroom:

87 calories, 4.7g fat, 0.7g sat fat, 0g trans fat, 0mg cholesterol, 158mg sodium, 8g carbohydrates, 2.3g fiber, 2g sugar, 4.6g protein.

Cheesy Vegan Quinoa Taco Dip

Cheesy Vegan Quinoa Taco Dip

1/2 cup organic quinoa dry
4 tbsp organic vegan cream cheese
5 tbsp 365 Pepper Duo Hot Sauce
1/8 cup shredded organic vegan cheddar or pepper jack
1 tsp organic paprika
3/4 - 1 cup your favorite organic salsa
1/4 cup no salt added organic black beans
1/4 cup organic yellow corn


Preheat the oven to 350 degrees and cook quinoa as directed and add to large bowl. While the quinoa is hot, add in the cream cheese and mix throughly until the cream cheese is melted and mixture is one texture.

Next, add the hot sauce, salsa, and paprika and and combine. Finally fold in the beans and corn and transfer to an oven safe serving dish. Top with shredded cheese and bake for about 10 minutes or until the cheese is melted and sides are bubbling.

Serve with organic tortilla chips and garnish with freshly sliced organic avocado. Enjoy!

Southwest Taco Wontons

I would also recommend wiping up a side of this Easy Avocado Dip! They are a perfect pairing!

Southwest Taco Wontons:

Makes about 42-48 wontons (depending on how much of the mix you snack on!).

1 1/2 cups cooked organic quinoa

1 cup organic low sodium black beans

3/4 cup organic yellow corn

3/4 cup shredded vegan cheese

1 organic jalapeño, chopped (adjust accordingly to your taste)

1 tbsp freshly squeezed organic lime juice (to taste)

3/4 packet of Simply Organic Southwest Taco seasoning 

1/2 tsp organic canola oil

First, set the quinoa to cook according to instructions and while it is cooking add beans, corn, cheese, and jalapeño to large mixing bowl and combine. In a second mixing bowl, add taco seasoning dry. 

When the quinoa is finished cooking, add it to the bowl with the seasoning and mix thoroughly. Once mixed add to larger bowl with vegetables and mix together also adding in the lime juice. 

Now preheat oven to 325 degrees. 

Place between 3/4 to 1 teaspoon of mixture onto wonton wrappers and fold into a triangle pressing edges together. I find it easiest to quickly shape the mixture into a triangle on one half of the wonton first.  

Once all wontons are complete, using a pastry/basting brush or your finger, very lightly baste the top and edges of each with the canola oil. Using too much will make them feel greasy when you remove them from the oven. Then place in the oven and bake for 12-16 minutes or until edges are lightly golden. Garnish with fresh lime wedges and enjoy! 

These are also easy to make ahead of time and freeze, or make extra to freeze for later! Just make sure to cook and let cool before freezing! Enjoy!

Easy Avocado Dip!

Easy Avocado Dip:

2 organic avocados, peeled

1 organic garlic clove, minced

1 organic jalapeño, chopped 

1/4 cup freshly squeezed organic lime juice

1/2 tblsp freshly chopped organic cilantro (more to taste)

1/8 teaspoon organic cumin

Place all above ingredients into a blender and pulse until smooth. If using a Vitamix, place all items except jalapeños into the Vitamix, pulse, and then stir in the jalapeños after. 

Makes approximately 2 cups.

Serve immediately and enjoy!

Nutrition Info for 1/3 cup serving:

112 calories, 9.7g fat, 1.4g sat fat, 0mg cholesterol, 5.2mg sodium, 7g carbohydrates, 5g fiber, 0.7g sugar, 1.4g protein

Perfectly paired with these Southwest Chicken Taco Wontons!

Fresh & Light Cucumber Salsa

Fresh & Light Cucumber Salsa:

2 organic cucumbers, chopped
11 organic grape tomatoes diced (should be 1 cup diced)
1 organic jalapeño deseeded and finely chopped
1/2 small organic red or yellow onion, chopped
1 tblsp parsley (fresh and finely chopped is best)
1 organic garlic clove finely minced
(fresh dill, spearmint, and/or cilantro would also go well)

1/4 cup organic vegan yogurt
2 tbslp freshly squeezed lime juice
2 tblsp freshly squeezed lemon juice


First, chop and combine all of the first 6 ingredients in a large bowl. Stir together well and set aside. Next, measure out the greek yogurt into a separate bowl, then add the lime and lemon juice to the yogurt and stir until fully combined. Once combined, add 4 tblsp of yogurt mixture to the chopped veggies, and toss until evenly coated.

Serve immediately with organic tortilla chips and enjoy!

Makes 6 servings:



Healthy Life Tip: Since the dip is so low in sodium and carbohydrates, make sure to pay close attention to the chips you select to serve with the dip to keep the values in a healthy range. Always choose organic chips whenever possible (that way you'll be guaranteed that none of these ingredients are in them and that the chips are non-gmo) and make sure to compare the nutrition info on of the chips first to make sure you're making the best choice - especially the sodium values.

A Look Back: Top 3 Appetizers of the Year!

Buffalo Chicken Wontons

A fun, healthier alternative to the typically unhealthy buffalo options. Great to serve in the fall and winter at football parties and easy to freeze and save for later!

Easy Greek Salad 
Appetizer Bites

Refreshing app that's light and especially fun in the spring and summer! Easy and inexpensive to make as well!

Crispy Parmesan 

Zucchini Strips!

Fun and healthy alternative to things like mozzarella sticks. Great as a healthy after school snack, fun to serve at a party, or even as a side to your favorite pasta dish. Marinara dipping sauce recipe included as well!

20 Ways to Make Eating Out Healthier.

1. Read the menu before you go: Know what you're going to order before you go, that way you've committed to an option and have had time to think it over outside of the restaurant setting.

2. Check the nutrition info from the restaurant: Many restaurants are required to publish their nutritional info, and if there's a dish you're not sure about or are considering, checking the info will certainly help you make your decision. Most likely, you'll be absolutely shocked by what you find even on dishes they want you to think are the healthy options. Check out the smartphone app "Restaurants" for an easy reference to over 100 different restaurants across the US. 

3. Say goodbye to soda: It's no secret by now that everyone is better off without soda of any kind, especially the "diet" or "0 calorie" varieties. So go for the water, or freshly brewed tea, because at home or at a restaurant, if you're looking to live a healthier life, cutting out soda should be on the top of the to-do list. Why not the diet or zero calorie kinds? Here's why. Oh, and the only drink to get a refill on is water.

4. Avoid these dishes, or dishes with the following: Cream sauces, anything scalloped, cheese, gravy, buttered, fried, pan-fried, creamy, au gratin, crispy, and sautéed (not sitr-fried, there is a difference).

5. Eat colorfully. Choose dishes that look like the colors of the rainbow, and not the color of dirt. Add vegetables as sides that have been steamed, baked, or stir fried and avoid the ones covered in cheese, sauces, sour cream, or that have been fried. 

6. Eat Colorfully Part 2: This rule works for pasta sauces also. Meat and cheese free marinara sauces are always a better option than any other pasta sauce. The more it looks like the color of a tomato, the better. The lighter the color of the sauce gets, the worse it gets for you, this includes vodka and "pink" sauces. Always avoid Alfredo or cheese sauces, there's no way around it, warmed heavy cream, butter, and cheese will never be healthy for you.

7. Read through the whole menu before you decide: Many people tend to gravitate to one section of a menu, but there are many other options that you may be overlooking. Make sure to weigh all of your options before deciding, and even consider trying something new. 

8. Skip the butter: It may sound picky, but you can easily to have your food prepared without butter or cream. Many times restaurants use butter and cream when they don't need to, or when you wouldn't even use it for the same dish at home. Simply ask the waiter to have your food prepared without butter or cream and they will be able to do so.

9. Always ask for your bread "dry:" Your body doesn't need a bun/roll/toast that's been covered or toasted in butter, ever. So skip that part and just enjoy what's actually IN the sandwich, after all that's why you're ordering it, right?

10. Say no to fried anything: You're trying to make your restaurant experience healthier right? Then just let go of the fried food and find a new favorite. Look instead for baked, steamed, broiled, roasted, poached, or boiled options.

11. Order salads first: Start with a salad instead of a calorie dense appetizer. The salad will help fill you up and give you the veggies and color you need as part of a meal before your heavier dish comes out.

12. Red meat: If you choose to order red meat, remember 3oz is a serving, which is the size of a deck of cards. Chances are most restaurants will be serving you anywhere from 8-16 oz of steak, measure out the serving size immediately and save or avoid the rest. Also, choose the sirloin cut, not ribs, t-bone, or porterhouse.

13. Always ask for dressings on the side: Whether it's in a wrap/sandwich you're ordering, or on a salad, always ask for the dressing/spreads on the side. You will not only be able to choose how much you use, but you will most likely you use much less. 

14. Always choose broth based soups: If ordering a soup, avoid the chilies and chowders and stick to the lighter soups with the clear bases. These will have much less fat, fewer calories, and less cholesterol. They are always better off homemade so that you can control what's in them. 

15. Don't be afraid to ask questions: If you're wondering what's in a certain dish or how it's prepared, don't be afraid to ask the waiter. After all, its your meal, your health, and your money.

16. Know it's ok to NOT finish everything on your plate. Counter to what many were taught as children, everything does not need to be gone from your plate before you can consider yourself "done" with your meal. 

17. Eat slowly: It takes 20 minutes from when you're actually full for your brain to signal to you that you are full. So put your fork down often, take time to converse with those you're at dinner with, and when you feel full, listen to your body and stop eating. 

18. Know what you're ordering before you dive into the bread: If you plan on ordering a sandwich or pasta dish, the rolls at the start of the meal are only adding more calories and carbs to your meal you won't need in the end. Set a limit (if any at all) on the bread you'll eat before you even order and keep in mind what the rest of your meal looks like when you do.

19. Take 1/2 of it "to-go" before you even start eating: Portion sizes look like this. If there's more on your plate when it shows up, that's not you're fault, just remove it before you get a chance to consider eating it; it's more than you need anyway. 

20. Split Entrees: Restaurants love to give you a huge plate of food and more likely than not, what they give you is way more than what you actually need. Splitting it up between 2 people at the start is a good way to make sure you're back in a normal range of portion sizes.

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Healthy Homemade Hot Sauce!

Homemade Buffalo Sauce Recipe:

10 organic Cayenne Peppers (176g for this recipe)

1 1/2 cups organic white vinegar 

3 organic garlic cloves, skin fully removed

1/2 tablespoon fresh squeezed lime juice

1/8 teaspoon sea salt

1/2 teaspoon organic paprika

1/2 bay leaf

Rinse and remove the tops from the peppers and place into a medium, non-reactive sauce pan (i.e. ceramic or stainless steel). Add remaining ingredients and bring to a boil. Reduce heat to low/medium-low, cover and let simmer for 20-25 minutes, or until the peppers are soft and tender. 

Once peppers are soft add to a food processor, blender, or Vitamix and blend until smooth. If end result does not end in a smooth puree, strain through a fine sieve and discard any sediment it catches.

Return to sauce pan and simmer on low for another 15 minutes. 

Place in an airtight glass container and refrigerate overnight. 

While mine never lasts this long, it can save for about 5-6 months when refrigerated in airtight container, but always check for mold or signs or spoil before using. 

Nutrition Info (3 tablespoons):

40 calories, 1.9g fat, 0.4g saturated fat, 0g trans fat, 0mg cholesterol, 17.3mg sodium, 6.5g carbohydrates, 3g fiber, 1.1g sugar, 1.1g protein

      Use this sauce to make these 

       Buffalo Chicken Wontons!

    

Super Easy Hummus Recipe!

Super Easy Hummus Recipe!

Ingredients:

30oz organic Garbanzo Beans, rinsed and drained
6 tblsp organic olive oil
1/8 tsp sea salt
juice from 1 organic lemon
1 1/2 tsp organic ground cumin
2 tblsp organic tahini

Place all ingredients into a food processor and blend until smooth. If you need, add an additional 1-3 tablespoons of warm water to help with blending.

Nutrition Info (serving: 4 tablespoons)

93.5 cal, 8.7g fat, 1.2g sat fat, 0g trans fat, 0mg cholesterol, 24.2mg sodium, 4.2g carbohydrates, 1.25g fiber, 0.25g sugar, 1.25g protein

Crispy Parmesan Zucchini Strips!

Easy Vegan Version Coming Soon. 

Crispy Parmesan Zucchini Strips:

Makes 12 Strips:

2 organic zucchini 

6 tablespoons organic panko breadcrumbs

6 tablespoons organic Italian breadcrumbs

2 organic egg whites

4 tablespoons organic flour

5 tablespoons organic vegan parmesan cheese, freshly grated

Optional Seasonings: organic parsley, basil, oregano, red pepper flakes, fresh ground pepper

Preheat oven to 350. Cover a cookie sheet with parchment paper and set aside. 

Spread flour onto a dish and set aside. Scramble both egg whites with about 2 tablespoons of water, place onto a separate dish and set aside. Mix both types of breadcrumbs and Parmesan cheese together. Add any optional seasonings of your choice to breadcrumb/cheese mixture and place onto a separate dish and set aside.

Cut each zucchini into 6 strips by first cutting in half lengthwise, then cutting each half into 3 individual strips.

One strip at a time, first roll in flour, then egg whites, then into breadcrumb mixture covering it fully, and place onto parchment paper. 

Bake for 15-20 or until strips become crispy, checking occasionally. Serve with a side of maranara sauce and enjoy! 

For a quick and healthy maranara sauce you can make while your strips are cooking, check out my Quick, Clean, & Easy Marinara Sauce.

Helpful tips: To help four stick initially, I dab zucchini on all three sides with a very little amount of water. Also, make sure egg is covering all of the zucchini strip before dipping into breadcrumbs while also letting any excess egg fall off first.

Nutrition Info for a serving of 3 sticks:

161.3 calories, 2.5g fat, 1g sat fat, 4.4mg cholesterol, 231mg sodium, 26.5g carbs, 1.2g fiber, 2.6g sugar, 8.5g protein

Easy Greek Salad Appetizer Bites!

Greek Salad Appetizer Bites:

Organic grape tomatoes
Organic vegan Feta cheese block (not crumbles) - Here's a vegan feta cheese recipe. I haven't tried it yet, but didn't want to remove the recipe because I love this ease and versatility of it.
Organic cucumber
Organic olives of your choice (pitted)
Organic extra virgin olive oil
Decorative toothpicks

First, slice cucumber into 1/2 inch slices then quarter each slice. Next, cut the feta into 1/2 inch squares, halve the grape tomatoes, and rinse your olives. Drizzle small amount of olive oil onto the serving dish/tray. Enough for dipping, but not so that each bite is soaking in oil. I pour the oil into a tablespoon first and use that to spread onto the dish.

Finally start by putting each ingredient onto the toothpick; olive followed by tomato, feta, and cucumber, in that order. Putting the cucumber on the bottom ensures they have a stable base and stand straight up.

So Easy! Enjoy!


Healthy Lifestyle Tip: If you're going to a party and are worried about snacking on some unhealthy apps, bring your own! This is a great option and can be made easily in large quantities! Being prepared and planning is half the battle!

Spinach and Feta Quinoa Patties with Lemon-Dill Spread

Spinach and Feta Quinoa Patties with Lemon-Dill Spread:

Lemon-Dill Spread:

1/2 cup organic plain no-fat greek yogurt
2 teaspoons freshly squeezed organic lemon juice
2 teaspoons freshly chopped organic dill

Quinoa Patties:

1 1/4 cups cooked organic quinoa
1 tablespoon organic extra virgin olive oil
1 garlic clove, minced
5 oz chopped organic baby spinach
2 large organic eggs
2 oz crumbled organic feta cheese
1 tablespoon freshly chopped organic dill
1/4 teaspoon grated organic lemon zest
1/4 teaspoon freshly squeezed organic lemon juice
1/4 teaspoon freshly ground black pepper
1/2 cup organic panko bread crumbs

First, combine all ingredients for the spread and whisk together for about 1 minute. Add to serving bowl, cover and refrigerate while preparing patties to allow flavors to combine.

Cook quinoa according to directions on package and set aside 1 1/4 cup of cooked quinoa.

While quinoa is cooking, heat oil in a large pan over medium heat then add the onion and garlic, stirring for about 3 minutes until softened, not allowing garlic or onion to turn brown. Separate dill from stems and chop, setting aside 1 tablespoon. Break both eggs in separate bowl, beat, and set aside. Once onion and garlic are complete, add to large mixing bowl along with quinoa, feta, dill, lemon zest, lemon juice, and black pepper and mix together well. Finally, combine to mixture the bread crumbs, and let sit for 2 minutes allowing bread crumbs to absorb moisture.

Form 6 patties and place on heated grill pan, grill, or panini press. Cook until browned on each side, flipping if necessary, and cooked through to center, about 5-8 minutes. Great accompaniment to a clean protein, salad, or as an appetizer.

Nutrition Info per Quinoa Patty:

96 calories, 5.5g fat, 1.9g saturated fat, 0g trans fat, 67mg cholesterol, 165mg sodium, 6.7g carbohydrates, 0.9g fiber, 1g sugar, 5.8g protein

Nutrition Info for 2 tablespoons Lemon Dill Spread:

19 calories, 0.05g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 15.7mg sodium, 1.9g carbohydrates, 0.08g fiber, 4.7g sugar, 3.1g protein