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Want some good, tasty alternatives to help you stay in line with those fitness goals? Try these! They’re not pretending to be a perfect food, they just know they’re not as bad an influence as their cousins.

Avocado, Spinach, and Artichoke Dip *(vegan/gf)

If you like guacamole and spinach artichoke dip, you will LOVE this easy dip. It’s the BEST of both dips in one bowl.

What You Need

  • 1 large or 2 small avocados about 1/2 pound total, halved and pitted
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice or more if needed
  • 1 clove garlic roughly chopped
  • 1/4 teaspoon fine sea salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 cups packed baby spinach about 1 1/2 ounces
  • 1/2 cup well-drained marinated artichokes from 5-ounce jar
  • Serve with homemade pita chips crackers, or veggies

What You Do
Using a spoon, scoop the avocado flesh into a food processor. Add the olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper. Blend until smooth, pausing to scrape down the sides as necessary. Add the spinach and artichokes and pulse until they are roughly chopped, 15 to 20 times, pausing to scrape down the sides if necessary. Season to taste with additional salt or lemon juice, if needed.

Transfer the dip to a small serving bowl and serve with pita chips, crackers, or veggies.

Note-To store the dip, press plastic wrap against the surface to prevent it from browning. It will keep in the refrigerator for up to 4 days. For gluten-free, serve with vegetables or gluten-free crackers or chips.

3-ingredient Lentil Tortillas *(vegan/gf)

Tasty, gluten-free, high protein lentil tortillas. Yes please!! You can use these with your avocado spinach dip- YUM!

What You Need
• 3/4 cup red lentils (150 g)
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

What You Do
Drain and rinse the lentils well. Soak them in 1 1/4 cup filtered water for at least 3 hours.

Blend the soaked lentils together with the water, salt and pepper until smooth. The batter should be slightly thick, like pancake batter.

Heat a non-stick pan (!!) to medium heat. Transfer 1/4 cup* of the batter to the pan and spread it evenly to a (not too) thin circle. Cook till the upper side begins to harden, then carefully flip and cook from the other side. Repeat with the remaining batter. Cooking time per tortilla is about 1-2 min. They should be slightly browned (see photos).

Serve directly or store covered in the fridge. To reheat, simply place them on a hot pan.

Notes
*1/4 cup servings makes lentil tortillas the size of corn tortillas.

**Spice it up! Add a few spices or herbs to the batter, if you like.

**The lentil tortillas can also be frozen. Simply defrost them in the fridge overnight and reheat them in a pan.

Creamy Mango Ice Cream Recipe *(vegan/gf)

What You Need

  • 2 cups mango frozen
  • 2 banana frozen
  • 1 teaspoon chia seeds

What You Do

In a high-speed blender combine the mango and banana.

Using a tamper put the blender on the highest speed setting. Mash the mixture until fully mixed and forms into “nice cream”.

Scoop up and enjoy with your favorite toppings, we use chia seeds as natural sprinkles.

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  • Sara Snelling, from All on the Table
    Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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