Baba Ganoush (C3)

Missing your hummus, are you?

Well have you tried Paleo Leap's recipe for Baba Ganoush? You simply must! It's wonderful!

HERE is the recipe from Paleo Leap!

All you'll need is eggplant, garlic cloves, lemon juice, tahini, EVOO, cumin, and salt and pepper! Easy Peasy, as the saying goes!

Creamy Carrot Hummus (C3)

Recipe Author: Simmie Sinow

While traditionally, hummus is made with chickpeas, this is a great alternative for those that don't want a starchy dip or for those (like me) who don't like chickpeas.

This is the full recipe. I made half of this and it was more than enough to be a good evening snack option.

4 cups mashed carrots
1/4 cup tahini (make sure there's no sugar in it)
1/4 cup lime juice
2 garlic cloves, minced or 2 tsp granulated garlic
1 1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp ground cumin

Mix all the above ingredients together well and enjoy either hot or cold.

Use veggies or strips of pita for dipping


Notes:

• 4 cups of mashed carrots is approximately 12 cups of raw carrots sliced/diced.
• In place of the cayenne pepper, you can use any hot spice -- cracked red peppers would work; I used Tony Cachere's herb blend, which has a slight "bite" to it, but since this only calls for 1/4 tsp of the cayenne, most likely you won't even notice that bite.
• This could also be made with a yam; keep in mind this would be a starch.

This is going to be my new Go To Snack in the evening after dinner in C3!!!

Buffalo Balls (C1)

So easy to make, and just a couple of changes from the recipe makes this Cycle 1 compliant!!!

Modifications:

1. Use fat free cream cheese
2. Use fat free bleu cheese crumbles (or you could use fat free mozzarella also)
3. Instead of the butter, use olive oil

For the full recipe: Buffalo Balls by I Breathe I'm Hungry

Artichokes in Creamy Basil Sauce (C1)

Recipe Author: Simmie Sinow

Makes 8 servings

3/4 cup plain lowfat yogurt
1/2 cup fresh basil leaves
3 Tbsp balsamic vinegar
1/2 package (8 oz) lowfat cream cheese or Neufchatel cheese
1 cup chopped red bell pepper
2 large artichokes, steamed and chilled

Place all ingredients except bell pepper and artichokes in your blender or food processor and blend until smooth.

Remove from blender and stir in bell pepper. Cover and refrigerate 2 hours.

Remove leaves from artichokes; arrange leaves on serving platter, with 1 teaspoon of the sauce on each leaf. You can also put a bowl of the dip in the center of the leaves.

Chicken Stuffed Mushroom Caps (C1)

Recipe Author: Simmie Sinow

1/4 cup chopped onion
3 Tbsp Liquid Eggs or Liquid Egg Whites
1 Tbsp Dijon mustard
1 1/2 tsp ginger
2 tsp reduced-sodium soy sauce
1 clove garlic, finely chopped
1/2 pound ground chicken
12 large mushrooms (not portobello large!)

Heat oven to 450. Spray baking sheet with nonstick cooking spray.

Mix all ingredients except mushrooms together well.

Fill mushroom caps with chicken mixture, then place mushrooms with the filled sides up, on your baking sheet.

Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done.

Serve hot!

NOTE: This could also be done with ground turkey.

Tofu Buffalo Bites (C3)

Adapted from Morinu website

Serves 4

1 package Morinaga Silken Tofu – Extra Firm
1 1/2 cups panko bread crumbs  (see Note 1)
1/2 cup finely chopped celery
3 tablespoons hot pepper sauce such as Frank’s
2 tablespoons mayonnaise
1 egg
1/2 cup blue cheese or ranch dressing
carrot and celery sticks
cooking spray

Heat oven to 425. Drain tofu and pat dry. Grate tofu into a medium bowl. Add bread crumbs, celery, hot pepper sauce, mayonnaise and egg; stir until blended.

Roll a rounded tablespoon of mixture into a ball, place on baking sheet that has been sprayed with nonstick cooking spray, and press to flatten tops slightly. Repeat with remaining tofu mixture to make 20 balls. Spray tops lightly with cooking spray.

Bake for 10 minutes. Turn with spatula and bake 5 to 7 minutes more or until golden brown on both sides.

Pack the cooled buffalo bites, ranch dressing and vegetable sticks in 3 separate containers. When it’s time to eat, dip away and enjoy!

NOTE:
Instead of the panko breadcrumbs, use a combination of shredded parmesan cheese and some spices such as onion powder, garlic powder, and paprika.

Crunchy Chickpeas (C2)

Makes 12 snack servings of 1 ounce each

4 cups garbanzo beans, drained and rinsed
2 tsp extra virgin olive oil
1 tsp ground cumin
1 tsp ground chili pepper
1/2 tsp cayenne pepper

Preheat oven to 400 and put your rack in the middle position.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.  Spread the chickpeas in an even layer on a baking sheet and bake about 30-40 minutes, or until crisp.

Alton Brown has a version of this that uses red wine vinegar, olive oil, Dijon mustard, and some salt.  

In all the recipes, I don't see garlic anywhere -- I wonder why not? Garlic would be great for any of these!

Cheesy Jalapeno Mini Cornbread Muffins (C3)

Makes 24 mini muffins -- 2 mini muffins = 1 serving

1/2 cup (2 oz) shredded reduced fat mild cheddar cheese
1 Jalapeno pepper minced
3/4 cup whole wheat flour (you can also use brown rice flour or rye flour)
3/4 cup stone ground cornmeal
1 tsp baking powder
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp baking soda
1/4 tsp salt
3/4 cup nonfat milk
2 egg whites
3 Tbsp olive oil
Agave Nectar equivalent to 2 Tbsp honey

Preheat oven to 400F. Spray 24 mini muffin cups with nonstick cooking spray. Combine cheese and jalapeno in small bowl and set aside.

Combine flour, cornmeal, baking powder, cumin, paprika, baking soda and salt in a large bowl and mix well.

Whisk milk, egg whites, oil, and agave in medium bowl until smooth and well blended. Stir into flour mixture until combined.

Spoon 1 tsp batter into each muffin cup. Place 1/2 tsp cheese mixture in center and top with 1 tsp batter.

Bake 10 minutes or until lightly golden brown. Cool in pan on wire rack for 5 minutes.  Remove to wire rack; serve warm or cool completely.

Adapted from recipe by Cooking Light

Mock Peanut Butter (C2)

Makes 3 cups

This is a great recipe for those who enjoy their peanut butter but know it's not wise to use it every day, or for those who use their Friendly Fats using other food items. Also note that this is C2, whereas peanut butter using peanuts only, is C3.

1 cup dry garbanzo beans, soaked overnight and drained
2 cups reserved cooking liquid from beans
2 Tbsp cornstarch
1 Tbsp vanilla extract
1/2 tsp almond extract
2 tsp cinnamon
6 packages sugar substitute (12 tsp sugar substitute; or equivalent to 4 Tbsp sugar)

Put garbanzo beans in a container and soak overnight, making sure the water covers the beans to about 2"-3" higher than the beans.  Cover to soak overnight.

In a large pot, cover beans with water 3" higher than beans and bring to a boil.  Cook for 10 minutes.

Reduce heat and cover.

Simmer 1 to 1 1/2 hours until the beans are almost tender.

Reserve 2 cups cooking liquid and set aside.

Drain the beans well.

Preheat oven to 350.

Spread the beans on a nonstick baking pan or a pan that has been lined with parchment paper.

Bake for 55-70 minutes until dry, browned, and toasted, stirring occasionally.

Grind toasted beans in a food processor/blender.

In a medium saucepan, combine cornstarch, vanilla, almond extract, and cinnamon.  Mix in reserved cooking liquid.

Heat and stir until thickened.

Add ground beans and sugar substitute.

Store in an airtight container in your refrigerator.

This makes 3 cups or 24 servings. Each serving is 32 calories, 1.7 grams protein, 0.4g fat, 5.9g carbs.

Cucumber and Dill Dip (C1)

1/2 cup plain lowfat or nonfat Greek yogurt
1/2 cup fat free sour cream
1 cup grated english cucumber
3 Tbsp dill
1 tsp grated or granulated garlic
1/4 tsp salt

Combine all ingredients thoroughly and refrigerate to allow the flavors to blend together thoroughly.

Source: Cooking Light

Creamy Salmon Dip (C1)

1/2 cup plain lowfat or nonfat Greek yogurt
1/2 cup fat free sour cream
2 ounces finely chopped cold smoked salmon
2 Tbsp minced red onion
1 Tbsp chopped dill

Combine all ingredients and mix well.

Refrigerate for at least 30 minutes before serving.

Great for a veggie tray centerpiece!

Smoked Salmon Dip (C1)

Estimated servings: 9

1 1/2 cups (12 ounces) LiveActive cottage cheese
4 ounces smoked salmon fillets, flaked
2 tablespoons prepared horseradish

Place cottage cheese in a food processor or blender; cover and process until smooth. Transfer to a bowl. Stir in salmon and horseradish. Cover and refrigerate for at least 3 hours or until chilled.

Note: This is only C1 if you use the LiveActive cottage cheese; if you don't, then it is a C3 recipe.

Tahini-Carrot Dip (C3)

1 cup tahini
3/4 cup carrot juice, or as needed
1/4 cup lemon juice
1 1/2 tsp chopped rosemary
2 garlic cloves, pushed through a press
Salt and red hot pepper sauce to taste
Chopped parsley for garnish

Combine the tahini, carrot juice, lemon juice, rosemary and garlic in a blender and blend until smooth. It's a good idea to occasionally stop the blender to scrape down the sides.

Season with salt and hot pepper sauce.

Transfer to a serving bowl, cover and refrigerate for at least 1 hour.

If the chilled dip looks too thick, thin with additional carrot juice.

Miso-Ginger Dip (C2)

1 can (15 oz) adzuki beans, drained and rinsed
3 Tbsp brown rice miso
3 scallions, white and green parts, chopped
1 Tbsp ginger
2 Tbsp rice vinegar
2 garlic cloves, crushed through a press
1/3 cup water (or as needed)
Hot red pepper sauce to taste

Put the beans, miso, two-thirds of the scallions, the ginger, vinegar, and garlic in a food processor or blender and pulse to combine.

With the processor running, gradually add enough of the water to make a thick dip.  Season with hot sauce.

Transfer to a serving bowl and cover tightly before refrigerating to blend the flavors (at least 1 hour).

Serve chilled or at room temperature, garnished with the remaining scallion.

Blue Cheese Dip (C3)

3/4 cup lowfat mayonnaise
3/4 cup reduced fat sour cream
6 ounces lowfat blue cheese
1 scallion, white and green parts, finely chopped
2 Tbsp lemon juice
1/2 tsp celery seeds
1 garlic clove, crushed
1/4 tsp freshly ground pepper

With a rubber spatula, mash the mayonnaise, sour cream, and cheese together in a bowl.  Stir in the remainder of the ingredients.

Cover and refrigerate to blend the flavors for at least 2 hours (up to 2 days).

Transfer to a serving bowl and serve chilled.

Hot Crab Salsa Dip (C3)

1 package (8 oz) lowfat cream cheese, at room temperature
1 cup lowfat mayonnaise
1 cup chunky tomato salsa
1 tsp Worcestershire sauce
1 lb fresh crabmeat, picked over to remove cartilege and flaked
Hot red pepper sauce
1/3 cup fresh bread crumbs, preferably from day old French or Italian bread

Position a rack in the center of the oven and preheat the oven to 350.  Lightly spray a 1-quart round baking dish.

With a rubber spatula, mash the cream cheese, mayonnaise, salsa and Worcestershire sauce in a bowl until combined.  Stir in the crabmeat and season with hot pepper sauce.

Spread in the baking dish.

Sprinkle the bread crumbs over the dip and bake until the dip is bubbling, usually about 30 minutes or more.

Serve Hot

Texas Caviar (C3)

3 cans (15 1/2 to 19 oz each) black-eyed peas, drained and rinsed
1/2 cup chopped (1/4 inch diced) sweet onion (Vidalia or Texas Sweet)
1/2 cup chopped red bell pepper
1/2 cup chopped celery
2 Jalapenos, seeded and minced
3 Tbsp cider vinegar
Artificial sweetener equivalent to 1/2 tsp sugar
2 garlic cloves, crushed through a press
1/2 cup olive oil
Salt and pepper to taste
3 Tbsp chopped cilantro (optional)

Mix the black-eyed peas, onion, red pepper, celery and jalapenos in a bowl.

In a separate bowl, whisk together the vinegar, sugar substitute, and garlic. Gradually whisk in the oil, then stir into the beans.  Season with salt and pepper.

Cover and refrigerate for at least 2 hours to blend the flavors.

Just before serving, stir in the cilantro if you are using it.  Transfer to a serving bowl and serve chilled.

Vidalia Onion Dip or Spread (C1)

4 large sweet vidalia onions, quartered lengthwise
12 large garlic cloves, peeled
1 Tbsp extra virgin olive oil
1 Tbsp agave nectar
Salt and ground pepper to taste
2 Tbsp chopped chives, plus more for garnish

Position a rack in the top third of the oven and preheat the oven to 350.  Lightly oil a 13 x 9 inch baking dish.

Toss the onions and garlic together in the baking dish. Whish the oil and agave nectar in a small bowl; drizzle over the onions and garlic and toss to coat.  Season with salt and pepper.

Bake, stirring occasionally, until the onions are golden brown and tender -- about 40 minutes.

Let cool completely.

Puree the onions and garlic in a blender or food processor.  Add the chives and pulse to mix.  Transfer to a small bowl.  Cover tightly and refrigerate until chilled, at least 2 hours.

Transfer to a serving bowl and sprinkle with chives.  Serve chilled.

This is perfect for spreading onto crackers or on celery.

Crabmeat Stuffed Eggs (C3)

Recipe Author: Elizabeth McCabe

6 hard-boiled eggs
1 tsp dry mustard
1 cup crab meat
1/2 cup of finely chopped celery
1/4 cup finely chopped bell pepper
3/4 cup of light mayonnaise
1/2 tsp. of paprika

Cut eggs crosswise into halves.

Remove yolk.

Mash yolks and mix with next six ingredients.

Fill whites with mixture and sprinkle with paprika.

Serve garnished with parsley if desired.

Jalapeno, Tomato, and Ranch Deviled Eggs (C3)

Adapted from BH&G Recipe

8 hardboiled eggs, cut in half
3 Tbsp + 1 tsp olive oil
4 Roma Tomatoes
4 Jalapeno peppers
1/2 cup plain Greek yogurt (or plain yogurt)
1/4 cup thinly sliced green onions
2 Tbsp cilantro
1 1-oz package ranch salad dressing mix (powder)

Coat a skillet with 1 tsp olive oil and heat over medium heat. Add whole peppers to hot skillet and cook about 5 minutes or until lightly charred, turning occasionally.

Cool peppers.

Halve peppers; remove seeds and membranes.

Scoop out tomato halves and set aside.

Remove yolks from eggs and place in a bowl. Add 4 of the egg white halves to the bowl and mash together.

Stir in yogurt, green onions, cilantro, dressing powder and the remainder of the olive oil.  Mix together well.

Spoon mixture into halved chile peppers, tomatoes, and egg whites.