Veggies and dip are a staple. They're great for parties, lunches, after school snacks and potlucks. You can't go wrong with veggies and dip! Or can you?
Well of course you can! If you choose a dip that is full of fat, sugar, or oil. The easiest solution is hummus. It's made of chickpeas, which are full of protein and low in fat. You COULD buy it at the store, but beware. Lots of store-bought hummus can contain oil or ingredients you can't pronounce. Plus it's dead easy to make at home. Seriously. Just throw all the ingredients in a food processor and wait a minute.
This is my tried and true recipe. I've kept it a secret for way too long. It's time I shared because sharing is caring...or something like that.
Put all ingredients in a food processor, except the water.
Pulse until combined.
While running (the machine, not you) add the water, 1 tbsp at a time, until it reaches a consistency you like.
Let the processor do its thing for about a minute until light and creamy. Enjoy!
Makes approximately 3 cups. If you want to be fancy, you can add chopped spinach and artichokes, sundried tomatoes, roasted red peppers or an entire head of roasted garlic. Fancy!
This will stay excellent for about a week in the fridge.
My oven is working over time right now. It's constantly on. I honestly put oven mitts on my hands to go outside because I thought they were my actual mittens. Time to get out of the kitchen, don't you think?
Things that have been in my oven in the last week:
Granola, a turkey, squash, random vegetables, muffins, date squares, garlic, pie, cookies, fish, cupcakes, play-doh (don't ask), appetizers...you get my drift. My oven needs a break.
Screw the oven-I don't want to sweat anymore while I'm standing in the kitchen.
Enter NO-BAKE cookie dough bites. That's right. The joy of cookie dough without the raw egg or the effort of baking sheet after sheet. Just shove-it-in-my-mouth goodness. Covered in chocolate. Stress eating, here I come!
Oh-and you can eat these if you're vegan or gluten-free, and a quick switch these can be made dairy-free as well. Happy cookie dough scarfing!
In a food processor, place all ingredients except chocolate
Buzz that up. Scrape the sides. Let it whirl until creamy
Let sit in the fridge for 30 minutes to set up
Melt chocolate in the microwave (SLOWLY!) or in a double boiler over the stove
Using a teaspoon, make balls out of dough and roll in melted chocolate
Place on a wax paper covered baking sheet
Place in fridge for 30-45 minutes, until hardened
Assume superhero pose because you're awesome and so are these bites
This will make somewhere between 25-50 balls depending on the size. You can also freeze half of this dough so it's ready anytime. You know, for company, or a really sad Christmas movie-anything that requires cookie dough.
I'm all for baking over the holidays. Christmas just isn't the same without my Mom's shortbread or flour covered children. I love how the house smells but I do not like how my pants fit.
So I decided to lighten up at least ONE of my recipes this year: Gingerbread. And I'm sharing because that's what the holiday season is all about (Insert eye roll here). Why only one? Because BALANCE. That's why. Besides I can only hear my husband tell me I'm "ruining" one recipe per holiday.
Gingerbread is typically made with butter, white flour and white, refined sugar. Delicious? Yes. TERRIBLE FOR YOU? Yes.
Solution? This version without butter, white flour or refined sugar. YUM. You won't even guess what's in it. YOU WON'T. Plus I made this deliciously sweet glaze to brush on top.
1/2 cup avocado (1 medium) I KNOW RIGHT? CRAZY!
1/2 cup coconut sugar
1/2 cup molasses
1 tbsp apple cider vinegar
2 1/2 cups whole wheat flour + more for dusting
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp each nutmeg and cinnamon
1/4 cup coconut oil, melted
2-3 tbsp real maple syrup
1 tsp vanilla
Preheat oven to 350.
Make glaze. Mix coconut oil, maple syrup and vanilla. Set aside.
Mix together flour, baking powder, baking soda, spices and salt. Set aside.
Cream together avocado and coconut sugar.
Add molasses, egg and vinegar. Blend.
Add more flour if it's really sticky.
Roll out dough to about 1cm thickness (if you like a crisper cookie, go thinner) and cut out shapes.
Place on a parchment paper covered baking sheet and bake for 8-10 minutes depending on thickness. Bottoms should be starting to brown.
Let cool for five minutes and transfer to a drying rack. Brush with glaze and let set.
Have yourself a Merry little Christmas!
This recipe has been adapted from The Nutritionnaire.