Last year I posted some rather fantastic dip recipes that proved to be major party pleasers. Who doesn’t like large amounts of cream cheese and chips?? But this football season I am going to try and be more responsible. Hopefully, the guys won’t notice all the missing cheese. Here are five dips that at least won’t leave you feeling guilty come Monday…

Roasted Red Pepper & Almond Dip

Serve this delicious dip with celery, sliced cucumber, or whole wheat crackers.

Nonfat vegetable cooking spray

1 large garlic clove, smashed

1⁄2 teaspoon crushed red pepper flakes

3 roasted red bell peppers, halved, membranes removed

1⁄2 cup organic raw almonds, coarsely chopped

1 tablespoon olive oil

Salt, Pepper

Preparation

Coat a medium nonstick skillet with cooking spray.

Add the garlic and red pepper flakes, and cook over low heat for 10 minutes.

Place cooled roasted red peppers in a food processor, and pulse until coarsely chopped.

Add the almonds, garlic, and red pepper flakes.

Pulse just until coarsely ground.

Slowly add the oil, and pulse one or two more times.

Season with salt and pepper to taste.

Black Bean Dip

2 cups canned black beans, drained and rinsed

4 teaspoons tomato paste

3 tablespoons water

2 medium cloves garlic, minced

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 scallions, green parts chopped

2 tablespoons canned green chilies, chopped

Preparation

Combine beans, tomato paste, water, garlic, lime juice, cumin, salt, and cayenne in a food processor. Puree until it reaches a dip-like consistency. If you find it’s lacking something, add more.  Pour into a bowl.

Add scallions and green chilies to dip. Stir thoroughly to combine. Top with extra scallions and a few lime wedges. Serve with pita chips or vegetables.

Chickpea Cilantro Dip

An innovative twist for the traditional hummus:

1 cup canned chickpeas, rinsed and drained

1/4 cup plain yogurt

1/2 cup chopped cilantro (fresh is best)

1 small garlic clove, chopped

1 1/2 tablespoons fresh lemon juice

1 tablespoon water

Salt to taste

Preparation

Using your fingers, slip the skins off the chickpeas. Place in the mixer and puree. Add yogurt, cilantro, garlic, lemon juice and water and blend until smooth. Serve with fresh bell peppers, cucumber sticks and celery.

Healthier Hot Artichoke & Garlic Dip

two 14-ounce cans artichoke hearts, organic if possible, rinsed and drained

1 cup plus 2 tablespoons grated Parmesan cheese (divided)

1 cup shredded mozzarella cheese or Italian 4-cheese blend, organic if possible

1/2 cup Greek yogurt

6 cloves garlic, peeled and sliced (use less if you are not a garlic lover)

1 teaspoon freshly grated lemon zest, preferably from a Meyer lemon

smoked paprika or cayenne pepper, to taste- optional

Preparation

Preheat oven to 400°F.

Chop artichoke hearts by hand (or use a food processor for a smoother dip).

In a large bowl, mix the artichoke hearts with 1 cup Parmesan cheese, 1 cup shredded mozzarella or 4-cheese blend, Greek yogurt, garlic, and lemon zest. Note that if you want a smooth dip, you can puree all the ingredients in a food processor; I personally prefer a chunky dip.

Transfer to a suitable sized baking dish (I use a round pie plate) and sprinkle with the reserved 2 tablespoons of grated Parmesan cheese.

Cover the dish with foil and bake until the dip is heated through and bubbly, about 20 minutes. You can uncover it for the last 5 minutes so it browns a bit on the top, if you like. Sprinkle with the optional smoked paprika or cayenne pepper, and serve warm with sliced baguette, pita bread, all natural chips or rice crackers, and/or raw vegetables.

Almond Coconut Dip

1 cup raw almonds (pre-soaked overnight in water)

1/2 cup water

3 tbsp shredded unsweetened coconut

1 tbsp raw agave nectar

*Raw agave nectar is a natural, unrefined sweetener that can be used anywhere you would normally use white sugar. Raw agave is pulled from the agave plant of Mexico. It’s absolutely nectar-like and is actually sweeter than refined sugar, but it doesn’t spike your blood sugar. Because it is raw and unrefined, all of its nutrients and enzymes are intact.

Preparation

Drain almonds.

Put all ingredients into a high-speed or other powerful blender and blend until ingredients are thoroughly mixed together. Almonds should be completely shredded.

The mixture should have a thick consistency

Written by Lea Barlow • Leave a comment

Grass-fed Chevron goat meat has become a staple in our house over the past year. While we use it in everything from curry to taco bowls our favorite meal is the classic grilled burger with a twist (bunless, of course). Goat meat is an extremely healthy red meat option that is low in calories, fat and cholesterol. Check out the meat comparison chart:

Below is Scott’s amazing burger recipe. He is, after all, the #1 chef in the house. My main job is to just clean up after him. We typically make four 4 oz patties per 1 pound of goat meat.

1 lb Goat Meat
1/4 small onion minced
1 tbsp capers
1 tsp Dijon mustard
1 tsp Worcester sauce
1 tbsp organic ketchup
1 egg yolk
Sea Salt and Pepper to taste

1. Combine ingredients in mixing bowl
2. Divide into 4 equal patties
3. Grill on medium heat for 3-4 minutes per side
4. Add crumbled goat cheese after turning
5. Top with whatever pleases you. I usually just eat it plain because I’m boring like that.

Click here to see where we order all our grass-fed meat from. We have been ordering from here for over a year and have never been disappointed!

Written by Lea Barlow • Leave a comment

Ingredients

2/3 cup (1/2-inch) cubed honeydew melon

2/3 cup (1/2-inch) cubed cantaloupe

1/3 cup diced peeled English cucumber

1/3 cup diced red onion

2 1/2 tablespoons chopped fresh mint

3/4 teaspoon grated lime rind

2 tablespoons fresh lime juice

4 teaspoons extra-virgin olive oil

1 1/2 teaspoons minced jalapeño pepper

3/4 teaspoon light agave nectar

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Mint sprigs (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.

Serves 4

Written by Lea Barlow • Leave a comment

Ingredients

2 cups uncooked quinoa

3 cups fat-free, less-sodium chicken broth

2 tablespoons extravirgin olive oil

1 teaspoon minced fresh mint

1 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1 teaspoon sherry vinegar

1/2 teaspoon sea salt

1 cup cherry tomatoes, quartered

1 cup thinly sliced radicchio

1/2 cup chopped yellow bell pepper

1/2 cup chopped English cucumber

1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese

3 tablespoons chopped pitted kalamata olives

1 tablespoon minced shallots

Preparation

Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.

Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.

Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

10 (1) Cup Servings

Written by Lea Barlow • Leave a comment