nacho ‘cheese’ dip

Does anyone else say (aloud, or just to yourself) the word ‘nacho’ but pronounced like ‘not yo’ cheese (with attitude, of course)??  I do it every time.  Every. time.

I ripped out a page from the Jan/Feb issue of Shape Magazine that featured a bunch of vegan dips, intending to give some a whirl.  I’m not a vegan, but I’m always up for trying new things.  Interestingly enough, a couple of them were #whole30approved, as they featured nuts (rather than beans) as their main ingredient.

I made two of them, but the ‘Nacho Cheese’ was absolutely delicious.  I’d make it again in a heartbeat.  Great for dipping veggies!

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Shape Magazine’s Nacho Cheese Dip

2 C cashews, soaked in water for 2 hours and drained

3/4 C salsa

1/2 C lemon juice

1/4 C water

1 1/2 tsp sea salt

1/4 C nutritional yeast

Add all ingredients to blender or small food processor and mix until smooth.  Makes 4 425-calorie servings.

I made half the recipe and was able to eat this for lunch with loads of veggies, paired with some beef jerky and fruit, a couple times this week.

Guacamole de Frutas

Guacamole de Frutas (Shape Magazine, December 2011)

I found this in the magazine and waited until summer to give it a try, only to have the hardest time finding pomegranates!  Luckily I did, and this was worth the wait since finding it in December!

Serves: 4

2 Hass avocados

1/2 tsp lime juice

1/4 yellow onion

1/2 mango, peeled and diced

1/2 peach, diced

1/2 Granny Smith apple, diced

1/4 habanero or jalapeno pepper, ribs and seeds removed, small diced

1 tsp basil, julienned

2 tsp pomegranate seeds

salt

Mash avocados with lime juice.  Add the rest of the ingredients and serve with tortilla chips or cinnamon-sugar pita chips.

Nutrition per 1/2 C:

Calories: 149

Fat: 10 g (1 sat)

Carb: 15g

Protein: 2g

Fiber: 6g

Spinach Strawberry Salad

This is as close as Andrew’s Aunt Linda and I can get to Cafe Patachou’s (a Carmel, IN French bistro) salad by the same name.  Aunt Linda even begged the chef personally for the vinaigrette recipe, and was rewarded with at least the ingredients, if not in exact measurements.  We make it constantly in the summer.

For 4-5 servings:

1 package baby spinach leaves

1 pint fresh strawberries, hulled and quartered

1/2 (or less) red onion, sliced

1/2 C candied walnuts or pecans

1/4 C gorgonzola or feta cheese crumbles

1/2 C croutons

Vinaigrette:

1/3 C olive oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 tsp honey

salt and pepper

Notes:  

-Slice onions to your preference: thin for less strong, thick for a stronger onion taste

-You can use feta, goat, gorgonzola or blue cheese here based on your affinity for blue cheese

-Definitely use (or make your own) candied nuts–it’s crucial!

-The dressing makes about a half-cup, which is more than you’ll need for this salad.  Refrigerate the rest and use again on your next salad!