If you're looking to be a little healthier over the holiday season, look no further than your big ol' tub of 0% plain Greek yogurt. This bad boy can be the change you're looking for. It's an easy substitution in many of our favourite holiday dips and spreads.
Plain Greek yogurt is creamy, nonfat goodness that is full of protein. I've got three amazing recipes to knock your (or your company's) socks off and keep your belt on.
Ingredients
Directions
Over medium heat, saute onions until soft. Add garlic and cook for one more minute.
Add all ingredients minus the green onions, to a food processor and pulse until it forms a chunky dip. If it's too thick, add a little water or milk to loosen it up
Stir in green onions. Adjust seasoning.
Of course, it wouldn't be a three way without two other recipes, so here you go:
Grate one cucumber and squeeze out liquid in a dishcloth. Mix with 1 1/2 cups of plain Greek yogurt, 1/4 cup fresh dill, 1 tbsp mint, 1 clove minced garlic, 3 tbsp lemon juice and salt and pepper to taste. Let sit in the fridge to let all the flavours combine. This is especially nice as a dip for meatballs, veggies or served alongside a spicy curry.
Mix 2 cups plain Greek yogurt with 2 heaping tablespoons natural peanut butter, 3 tbsp real maple syrup, 1 tsp vanilla, a pinch of sea salt and 1/4 cup hemp seeds. For a special treat, you can always sprinkle some mini chocolate chips on top but this stuff is GOLD all on its own. Serve with fruit or cookies.
RELATED: Celebration Cheese Dip
ERRMAGERD...Finger Food!
Am I the only one that gets excited about food in a miniature size? Probably not. Which is why so many of us overdo it during the holidays and don't even realize it! Parties are everywhere and they are filled with chips and dips and tiny little sandwiches and things on a stick and OH...things wrapped in bacon. Everything is eventually going to be wrapped in bacon.
There is a time and place for all of those things but I'm here to help you with some lighter versions of delicious finger foods so you can have that "one more" and not feel guilty. These can ALL be made in advance, just waiting to be baked and served to your awesome (plus happy and healthy) guests. Plus the oven is set to one temperature for all three of these appetizers so you can make them at the same time! You're welcome.
And hey-have two more...you deserve it.
Ingredients
Directions
Preheat oven to 400 degrees
In a food processor, blend beans, cream cheese, garlic powder, onion powder and salt until smooth
Using a teaspoon, fill each half jalapeno with bean filling (they can be overflowing)
Once full, dip jalapenos, filling side down, in bread crumbs. Make sure the filling is completely coated in bread crumbs
Place on parchment paper covered baking sheet and bake for 15-20 minutes, until browned
Serve warm with salsa (and probably a drink-these are HOT!)
Ingredients
Directions
Preheat oven to 400 degrees
Place potatoes cut side up on a parchment paper lined baking sheet and lightly drizzle with grapeseed oil.
Bake for 25 minutes or until potatoes are starting to brown and can be pierced quite easily
Once cool, carefully scoop the inside of potatoes into a bowl
Mix the scooped potato with remaining ingredients and using a teaspoon, place back into potato "shells"
Bake for 10-15 minutes, until brown and bubbly
Serve warm with extra greek yogurt for dipping
Ingredients
Directions
Preheat oven to 400 degrees (See a theme here?)
Mix grated sweet potato, onion, parsley, egg and salt and pepper to taste
Depending on how big you want these to be, use a teaspoon or tablespoon to make little "nests" on a parchment paper lined baking sheet
Bake for 15-20 minutes, depending on size. You want the edges to brown. Put the pecans in the oven for the last ten minutes, if using
Mix the yogurt, maple syrup, sriracha and a pinch of salt to make the topping. Set aside
Let the sweet potato rosti cool completely and remove from baking sheet. Top with a dollop of yogurt topping and a toasted pecan
These can be served at room temperature...if you can wait
Ta-Da! Now just sit back and enjoy the party because you're going to be the most popular host EVER.
RELATED: Quick & Easy Appetizers
Imagine a world where eggnog isn't full of "milk ingredients" and refined white sugar, guar gum and "natural" flavours. What does that even MEAN? And why does it need to be included on the ingredient list? If it's the natural flavour of food, shouldn't that just be a given? But no...it's been ADDED. Yuck.
Some store brands don't even need to be refrigerated. Have you noticed this trend? Milk products not in the refrigerated section? That's just wrong.
Below is a really easy way to make your own eggnog. This version makes everyone happy because it doesn't contain any dairy protein or lactose... but it does contain eggs and honey, so it is not vegan. At least your lactose-intolerant friends can get in on the rum-induced fun. Because eggnog = rum. Didn't you know?
Not for kids, oh my goodness, please don't make that mistake. I am not encouraging children drink rum! Unless of course, they just WON'T. GO. TO. BED.
Just kidding.
This is just as rich and creamy as the ones you can buy next to the socks. But this one if full of real ingredients! And not many of them. Enjoy!
Makes enough for 6-8 or just me.
Ingredients
3 cups unsweetened coconut milk (the kind in the carton, not the can)
2 eggs
1/4 cup honey
pinch salt
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
Rum. It should be on hand. Just sayin'.
Directions
Over medium heat, whisk 2 cups of coconut milk, eggs, honey, salt and pumpkin pie spice. You will be standing here for about 8-10 minutes whisking. It's worth it. But don't leave because you'll end up with scrambled eggnog (ewww). Just have a shot of rum while you're waiting. It will make the whisking seem FUN!
Once you've been whisking for about 8-10 minutes, the mixture will start to thicken up. Awesome. Pour through a sieve INTO ANOTHER CONTAINER. If you forget this part because you had some rum and it goes down the drain you'll be sad (and possibly drunk with no eggnog to make you feel better). Add the remaining 1 cup of coconut milk and vanilla.
Here's where it gets hard: Put it in the fridge and wait until it gets cold. Warm eggnog is okaaaaaay...but cold eggnog is the business. Just wait and it will thicken up even more in the fridge. Try to save some rum.
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