Five of these recipes are healthy….one is a bit of a splurge. Can you guess which one?

#1 Recipe: Salsa

Ingredients

• Plum tomatoes – 6 rinsed, seeded and diced     
• Red onion – 1/4 cup diced finely
• Garlic – 3 cloves minced
• Jalapeno – rinsed, seeded and diced
• Scallions – 2 scallions rinsed and diced
• Cilantro – 1/4 cup rinsed and chopped
• Sea salt (to taste)
• Lime juice – juice of 1 lime
• Makes about 2.5-3 cups

Directions

1. Combine all ingredients above in a medium size mixing bowl. Serve salsa with tortilla chips or as a garnish for grilled steak/chicken

#2 Recipe: Queso Dip

Ingredients

• 1 tablespoon of canola oil or vegetable oil
• 1/4 white onion diced         
• 1/2 jalapeno, rinsed, seeded and finely diced
• 12 oz white American cheese (grated or shredded) you can find this in the deli area of the market.
• 4 oz pepper jack cheese, shredded
• 6 oz milk (or cream)! yikes!!
• 1 plum tomato, rinsed, seeded and finely diced
• cilantro, 1/4 cup chopped
• Makes about 2 cups
• Adapted from Annie’s Eats

Directions

1. In a medium size saute pan, combine the onion, oil, and jalapeno on low/medium heat until soft.
2. Add the cheeses and milk (or cream!) and stir until combined and all cheeses have thoroughly melted.
3. Add the tomatoes and cilantro and stir.
4. Garnish with freshly chopped tomatoes or cilantro. Serve with tortilla chips or as a dip for veggies.

Side note: the first time I had this magnificent concoction we were at a restaurant in Austin, TX. It was DELICIOUS. Yes, it’s a splurge, but one worth waiting for. If you need to gain weight or know someone who does, I suggest you make this dip.

#3 Recipe: Chunky Veggie Chili

Click here for the recipe for chunky veggie chili

#4 Recipe: Classic Guacamole

Ingredients

• Avocadoes – 4 avocadoes mashed (step by step on how to cut and peel and avocado by Simply Recipes)           
• Plum tomatoes – 2 rinsed, seeded and diced
• Garlic – 3 cloves minced
• Red onion – 1/4 cup diced
• Cilantro – 1/4 cup rinsed and chopped
• Lime juice – juice of 1 lime
• Salt and pepper (to taste)
• Makes about 3 cups

Directions

• Scoop out avocado and place into a medium size mixing bowl. Mash avocado with back side of a spoon.
• Add remaining ingredients and stir until well combined.
• Serve with tortilla chips or as a topping for chili, black bean soup, burritos, quesadillas, tacos, etc.

#5 Recipe: Turkey Taco Salad

Ingredients

• Lettuce – 2 cups rinsed and chopped
• Tomatoes – 1 plum tomato rinsed, seeded and diced    
• Black olives – 2 tablespoons
• Cooked ground turkey seasoned with taco spices (cumin, chili powder, garlic powder, coriander, salt, pepper) – 3 oz
• Salsa – 1/4 cup
• Sliced avocado – 1/2 avocado sliced/diced
• Pepper jack cheese – 1/4 cup
• Tortilla chips crinkled and sprinkled on top
• Sour cream – 1 teaspoon (reduced fat)
• Serve with avocado/cilantro dressing – recipe from Guilty Kitchen

Directions

1. In a medium saute pan on low/medium heat, cook ground turkey with 1 tablespoon of olive oil or canola oil until browned and thoroughly cooked.
2. In a medium/large bowl add lettuce, tomatoes, olives, salsa, avocado, cheese, and cooked turkey meat.
3. Top with chips and avocado/cilantro dressing

#6 Recipe: Quinoa and Black Bean Lettuce Wraps

Click here for the recipe for quinoa and black bean lettuce wraps

Enjoy the weekend! Happy Birthday, Kevin! Go Pats!

Recipe: Fruit Bruschetta & Fruit Salsa

This recipe is the same for both the bruschetta topping and the fruit salsa. The recipe makes about 2 cups each (bruschetta topping and salsa).

Ingredients:

• 4 kiwi peeled and diced. Here is a cool video on how to peel a kiwi!
• 1 banana peeled and diced
• 10-15 strawberries rinsed and diced
• 1 pink lady apple, rinsed, cored, and diced (with skin)
• 2 tablespoons of agave syrup
• 8 thin slices of French bread
• Butter (I used Smart Balance today)
• Cinnamon/Sugar

Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. Butter the slices of bread and arrange them on a baking sheet.
3. Sprinkle the cinnamon sugar on the tops of the bread and place into the oven for 6-10 minutes or until golden and crispy on edges (each oven time may vary).
4. In a medium size mixing bowl, combine each fruit and the agave syrup.
5. Scoop 2-3 tablespoons of fruit mixture onto each slice of bread.
6. Place remaining fruit mixture in a separate bowl (fruit salsa) and serve with cinnamon pita chips.

The first time I made fruit bruschetta I used a different recipe (and I will admit that I prefer this one). The bread I used for the initial recipe was an organic chocolate cherry bread from Whole Foods Bakery and although it was definitely tasty, it was also pretty dense. Thinly sliced French bread gets nice and crispy and is closer to the traditional texture of Italian bruschetta. I also like the combo of the saltiness of the melted butter mixing with the sweet and tart of the fruit and cinnamon sugar.

If you could use more fruit in your life check out these recipes to get your mouth watering…

1. Raspberry Vanilla Fruit Leathers by Roost
2. Fruit Medley Pizza with Avocado-Lime Whip in a Cinnamon Sugar Crust by Oh She Glows
3. Nutella Yogurt Fruit Dip by Sing For Your Supper

What’s your favorite fruit recipe?

Edamame Pesto

Ingredients

• 1 cup of fresh basil leaves
• ½ cup edamame, shelled and defrosted
• 5 cloves of roasted garlic
• ¼ cup of olive oil
• ½ cup shredded Parmesan cheese
• 1 teaspoon of sea salt (or to taste)
• 1 teaspoon of pepper (or to taste)
• 1 tablespoon of lemon juice

Directions

1. Roast the garlic. Slice off the top of the head of garlic, lightly cover the top of the garlic with olive oil and salt. Place on a baking sheet lined with aluminum foil. Bake at 350 degrees Fahrenheit for 20-25 minutes.
2. Add the basil, edamame, garlic, olive oil, lemon juice, cheese, and salt and pepper to a food processor and blend until a paste consistency is formed.
3. Serve with whole wheat bread, pasta, fish, or as a dip for vegetables.

If you like quinoa, you might want to make these lettuce wraps today for lunch. A few weeks ago, I made quinoa porridge, and that was the first time I experimented with quinoa in a sweet recipe. But this is one of my new favorite savory quinoa recipes.

My friend Liz and I came up with this recipe at work a few weeks ago. We created it for an elementary school nutrition class. We tried out two versions – this one and an Asian flavored one (more gingery with soy sauce and sesame oil). We liked both, but we decided to serve this one. Most of the kids liked it, although some were freaked out by the word, quinoa.

Lettuce Wraps with Quinoa, Black Beans, and Avocado

Ingredients

• ½ cup chopped raw onion
• 1 red or yellow pepper (washed, seeded, and diced)
• ½ can black beans (rinsed and drained)
• 1 cup quinoa (dry and cooked according to package)
• 1 cup salsa
• 1 avocado, diced
• Frank’s Red Hot (to taste)
• Black pepper (to taste)
• Salt (to taste)
• Bibb lettuce

Directions

1. Cook quinoa according to directions on package.
2. Prepare onion and red pepper.
3. In a large mixing bowl, combine all ingredients above (except for lettuce leafs).
4. Once the mixture is combined, spread ¼ cup of the mixture onto each lettuce leaf and wrap/fold over like a taco shell.
5. Enjoy as a snack or a quick lunch!

Overall, I would say it was a success because we didn’t have any leftovers and we didn’t get any thrown at us. Just once in my life, I would like to see someone throw a rotten cabbage….not at me of course, and not to harm anyone. Just for fun. Now that I think of it, cabbage leafs would make a very sturdy alternative to lettuce leafs in this recipe. See what happens when you let your mind wander?

I don’t know about you, but 2010 has been an interesting year. A lot of changes and a lot to be thankful for. Here’s hoping 2011 will be even better.

I have to thank my friend Liz for this recipe. A few weeks ago, Liz came up with a different version of this recipe for an elementary school nutrition class that we taught together. Liz’s original recipe was a huge success with the kids. We served the dip with fruit salad and the kids were asking for seconds and thirds and even requested the recipe to make at home with their families. The recipe that Liz came up with substituted regular low-fat or fat free yogurt for honey Greek style yogurt and also, there was no peanut butter. Elementary schools and peanut butter are not a popular combination these days. Adding the peanut butter and Greek yogurt really made this a lot thicker, so if you would like a less thick version, stick with the regular yogurt and skip the peanut butter. I like this dip with apples but it would be good an almost any fruit. This dip is great as an afternoon snack or a super quick (I only have 30 seconds for breakfast) breakfast.

Peanut Butter Yogurt Dip

Ingredients

• 4 oz honey flavored Greek yogurt
• 1 tsp. vanilla extract
• 1.5 Tablespoon honey
• 2 tablespoons of peanut butter
• 2 oz Reduced fat cream cheese, softened

Directions

1. Place all ingredients in a food processor and blend until smooth.
2. Chill in the refrigerator for 15+ minutes or serve immediately. Store in the refrigerator.
3. Serving suggestion: 2 tablespoons of dip with ½ cup fresh fruit or sliced apples.

Spinach Tofu Dip

Ingredients

• 1 package of extra firm tofu
• 16 oz frozen chopped spinach (defrosted and thoroughly drained)
• 1 can of water chestnuts (drained, rinsed, and diced)
• 5 scallions (rinsed and finely diced)
• 1 packet of dry vegetable soup mix
• 1/2 cup of reduced fat sour cream
• 1/2 cup of mayo

Directions

1. In a large mixing bowl, combine all ingredients and stir until mixture is well blended.
2. Refrigerate for 1-2 hours before serving or serve immediately.
3. Serve with raw sliced veggies (I used red and green for our Christmas party….cucumbers, green peppers, red peppers, and baby grape tomatoes) or whole grain crackers.

I don’t know what’s happening lately, but my craving for Mexican food is completely outrageous. From the moment we landed in California for our honeymoon, I have been craving fish tacos and anything slathered in guacamole. For the past seven weeks, I have made a conscious effort to satisfy this craving by eating (almost) anything made with avocado on a near-daily basis.

Last Saturday, I made this yellow pepper guacamole for a 4th of July party at Kevin’s aunt’s house.  This was the first time (that I can remember) that I added the yellow pepper. It adds a nice texture. I’d love to hear how you make your guac.

Ingredients

• 4 ripe avocados
• 1 vine ripened tomato (seeded and diced)
• ¼ small onion, diced
• 3 cloves of fresh garlic, minced
• ½ of a yellow pepper, seeded and diced
• Salt and pepper to taste
• 1 tablespoon of fresh squeezed lime juice
• 1 tablespoon of fresh cilantro (optional)

Directions

1. Dice the onion, tomato, pepper, and avocado “meat” and combine in a large mixing bowl
2. Add the minced garlic, salt, pepper, lime juice, and cilantro to the mixing bowl
3. Combine all of the ingredients until well mixed (leaving some avocado pieces chunky)
4. Enjoy with fresh raw veggies, tortilla chips, tacos, as a sandwich spread, or however you prefer to eat your guacamole

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This is as good as it gets…

There is a restaurant in Cranston, RI that makes the best Nime Chow (aka fresh or raw spring rolls) that I have ever tasted. This is not up for debate. It’s a fact. I don’t play when it comes to nime chow. My friend Sue introduced me to this restaurant about 6 years ago. On a semi regular basis, I meet Sue and the Tina(s) (Tina S and Tina C) to have nime chow. I  have even been known to slip out into the night to grab an order or two (ok maybe three, don’t judge me).  On more than one occasion, I have tried to recreate these spring rolls at home, but they have never tasted quite the same. This recipe is as close as I have gotten to the ones in Cranston so I would like to share it with you. If you have a terrific recipe for nime chow, please share it with me.

Nime Chow Ingredients

• 1 package of uncooked thin rice noodles (2 individually sealed packages in each box)
• 12 (8 inch) round sheets rice paper
• 8-10 leafs of green lettuce (green leaf, romaine, or bibb lettuce work well)
• 2-3 large carrots (washed, peeled, and cut into thin strips)
• 1 large cucumber (washed, peeled, and cut into thin strips)
• ¼ of a head of red (purple) cabbage (washed and cut into thin strips)
• Optional additions (fresh basil leaves, fresh bean sprouts, cooked shrimp). I did not have these ingredients yesterday when I made these or otherwise I would have absolutely included them.

Lime-Vinegar-Peanut Sauce Ingredients

• 1 cup hot water
• 1/8 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon fish sauce
• 1 large garlic clove, thinly sliced
• 1/2 cup finely chopped unsalted, dry-roasted peanuts

Nime Chow Directions

1. Place rice noodles in a bowl with 2 cups of hot water and allow to cook (10 minutes). Drain and chill for 5 minutes in the refrigerator. Using clean scissors, cut the noodles into 2 inch pieces.
2. Add cold water to a large shallow dish (enough to fill up about 1 inch).
3. Take one rice paper sheet out and dip it into the water just enough to make it moist and soft. Place whole rice paper sheet on a flat surface (like a cutting board) lined with paper towel. Arrange lettuce, rice noodles, carrots, cucumbers, cabbage, and any additional toppings on the rice paper.
4. Roll up like a sleeping bag or jelly roll or cinnamon bun roll… any type of roll.
5. Gently press seam to seal. Place seam side down on a plate and (cover to keep from drying). Repeat procedure with remaining rice paper sheets until all ingredients have been used.
6. Cut each roll in half crosswise. Enjoy with the Lime-Vinegar-Peanut Sauce.

Lime-Vinegar-Peanut-Sauce Directions

1. Combine all ingredients in a small bowl and stir well. This sauce can be chilled or served at room temperature.

What food(s) do you crave?

Dear Healthful Fat,

I used to think you were worthless so I ignored you. I’m sorry for hurting your feelings. You are valuable and full of flavor. Please be my friend again.

- Your BFFL

Unfortunately, many of us developed a fat phobia when we were told, “all fat is bad”. All fat is not bad. Believe it or not, having some fat in your diet is a good thing. Plant based fats, like nuts, do some amazing things in your body.

Here are a few reasons to chew on some fat…

• Fat makes food taste good.
• Fat makes a meal more satisfying (which means you end up eating less).
• Fat fights disease.
• Did I mention taste?

This trail mix is loaded with nuts, which are tasty and healthful sources of fat. Toss a bag of this sensational trail mix in your bag and munch on it when you are away from home. It’s a crowd pleaser.

Ingredients

• ¾ cup pecans
• ¾ cup cashews (whole or pieces, unsalted)
• ¾ cup almonds (sliced, unsalted)
• ½ cup golden raisins
• ½ cup dark chocolate chips
• ½ cup dried mixed fruits (berries, cherries, cranberries)
• 1 cup high fiber cereal (I used Puffins. Shredded wheat or oatmeal squares would work great too)

Directions

1. This could not possibly be any simpler to make…
2. Place all of the ingredients into a plastic bag and shake.
3. Now enjoy.

What do you put in your trail mix?

Hummus topped my list. Now I am aware that I could actually “live” without hummus if I had to, but how fun would that be? I consume an absurd amount of hummus. I put hummus on almost everything….sandwiches, salads, crackers, veggies, as a dip for meat, on pasta, and I have even eaten a plate of hummus with a bowl of cereal for breakfast. Let’s just say that hummus and I bro-down. I will leave it at that before you begin to think that I am completely out of my tree.

Ingredients

• 2 (16 oz) cans of chickpeas or garbanzo beans
• ¼ cup liquid from can of chickpeas
• 2 tablespoons lemon juice (depending on taste)
• 2 tablespoons tahini (sesame seed paste, one time I used 2 tablespoons of natural peanut butter because I didn’t have any tahini left and it tasted great!)
• 2 cloves garlic
• ½ teaspoon Kosher salt
• 2 tablespoons olive oil

Directions

1. Drain and rinse chickpeas and set aside liquid from can.
2. Combine remaining ingredients in blender or food processor.
3. Add the liquid from chickpeas.
4. Blend for 5 minutes on low (mixture should be smooth).
5. Place about 1 cup in serving bowl, and serve with lots of delicious raw veggies or whole grain crackers.
6. Makes about 2 ½ -3 cups

What’s your favorite kind of hummus? Mine is roasted red pepper.