Fresh Vegetable Dip

I don't know about you, but I love to snack. I snack mid-morning and again mid-afternoon, and sometimes even after dinner! Even though I always make sure that I am actually hungry before I eat (not just thirsty or bored), I'm accumulating a lot of extra calories with all that snacking. To balance this, I try to snack on things that are good for me, like greek yogurt, cheese, fruit, vegetables, or my homemade granola. I love all of these things, except one: vegetables. Cooked vegetables are one thing; I've yet to try a cooked veggie that I didn't like! Raw veggies, however, get me every time. The concept is great: crisp vegetables with that wonderful crunch and lots of vitamins, minerals, and fiber...all things that are wonderful for my body. I just don't like them. I've tried, lots of times. It just isn't gonna happen without a little help.

Enter the wonder that is vegetable dip. Store bought...not so much. Too many useless calories that my body can't use. Homemade, however, and we have a different story. It's creamy, luscious, and has enough nutrition value to be included in the "healthy snack" category. Plus, it's super easy to make! So, I decided to share my go-to recipe. The original used sour cream as a base; however, I subbed in plain yogurt with fantastic results. The first time I made this recipe, I used plain greek yogurt, which made a thicker dip. I couldn't find any big containers of plain greek yogurt at the store this time (and didn't have time to strain out the whey) so instead I used regular plain yogurt. It's still yummy, just a bit thinner than when I used greek yogurt. I think Eric and I liked it thicker (and it made it easier to gob it on) but it's completely a preference thing!

Oh, and by the way, these pictures? Totally not the way I eat mine! Before I pop that broccoli spear into my mouth, that thing is so covered in dip that it looks like cauliflower! Yumm! Vegetable Dip with just a hint of broccoli :)

Fresh Vegetable Dip
makes approximately 2 1/2 cups of dip
adapted from Taste of Home


Ingredients:
1 1/2 cup plain yogurt (greek or regular)
3/4 cup mayonnaise
1 1/2 Tbsp. dried minced onion
1 tsp. dried dill weed (if fresh, use 1 Tbsp.)
1 tsp. dried parsley (if fresh, use 1 Tbsp.)
1 tsp. garlic salt
dash Worcestershire sauce


Directions:
- Combine all ingredients into a bowl, preferably one with a lid. Chill in the refrigerator for a least one hour to let all of the ingredients get cozy with each other.
- Enjoy with your favorite vegetables!

Nutrition Facts: 1 serving = 2 Tbsp.

Calories: 55 Carbs: 1 gram Fat: 5 grams Protein: 1 gram

Enjoy!!

Dreamy Cinnamon Raisin Oatmeal

I take pride in saying that I am a breakfast eater. I cannot remember a time when I didn't eat breakfast before starting my day; in fact, it has become somewhat of a ritual for me. While I sit enjoying my morning meal and cup of coffee, I read a book or some of my favorite blogs, or simply sit and reflect upon what my day will bring. Generally, this takes up about 20 minutes, time that some would say is a total waste. In fact, Eric goes from sleeping to walking out the door in less time than it takes for me to finish eating; however, I would not trade this time for anything. Eating breakfast helps me to wake completely and organize my thoughts for the day ahead.

One of my favorite things to eat for breakfast is oatmeal. It's creamy, delicious, good-for-me, and so versatile that the options are endless. Don't have raisins? Chop up a banana, apple, or any other fruit/dried fruit you have on hand. Don't like cinnamon? Skip it! Allergic to dairy? Sub in almond or soy milk for equally fantastic results! Missing that crunch of dry cereal? Add some nuts! On top of all that, it is one of the only things I've found that keeps me full for more than two hours. It's also pretty cheap to make, which makes it a winner in all categories. And unlike steel cut oats, you can whip up these oats in less than 10 minutes!

Cinnamon Raisin Oatmeal
makes 1 serving


Ingredients:
1/2 cup old-fashioned oats
1/2 cup milk*
1/2 cup water
1 tsp. vanilla
cinnamon**
1-2 Tbsp. raisins
pinch of salt
pure maple syrup, honey, or whatever sweetener you prefer (optional)


Directions:
- Put all ingredients into small saucepan over medium heat. Stir gently to combine. You can walk away and do other things until you see them start to bubble, which will take about 3-5 minutes. Generally, I make my coffee and pack my lunch during this time. 
- When you see it start to bubble, begin to stir it. Depending upon how vigorously it is bubbling, you can either stir continually or give it a stir and continue about your business. You aim here is to keep it from burning on the bottom. 
- When it does start to bubble vigorously, you want to stand next to it and stir constantly until you achieve the texture you want. I like mine a little liquid-y, but Eric likes his thicker, so it's entirely based on your preferences. Another reason to love oatmeal!
- Put in your bowl and top with sweetener. I LOVE maple syrup on mine...so yummy! This is really up to your preference; you can skip it all together or pour it on!


*I like the milk in these oats because it adds to the creaminess and the added fat keeps me full longer. However, you can totally skip the milk and double the water if your concerned about the added calories/fat. Your oats will still be creamy and delicious :)
**I like a lot of cinnamon, so I put a lot in. You can add however much your little heart desires! I might suggest you add less than you think--you can always stir in more after you've given the finished product a taste.

Nutrition Facts:

Calories: 275  Carbs: 45 grams Fat: 5 grams Protein: 14 grams

These facts are based on 2% milk and do not include sweetener

Enjoy!!

Lemon Curd Drop Cookies

My husband and I have very different tastes when it comes to dessert. If we go for ice cream, he normally goes for sorbets and fruit flavors, while I go for things filled with chocolate and cookie dough (and calories, but hey, it's treat!). Most of the time, this makes me feel guilty; I know sorbets and fruit flavors are typically the smarter choice, and therefore the one I should make. But I just can't help it! Don't get me wrong--I love fruit and fruit flavored things just as much as anyone else. But when faced with the decision of chocolate or the better-for-me sorbet, chocolate ALWAYS wins out.


Things brings me to the Lemon Curd Drop Cookies. They are absolutely Delicious, with a capitol D. And while I will eat one or two, Eric will eat 10 or more. Which is good, because that means I will have less staring at me from across the room.

Lemon Curd Drop Cookies
makes 2 dozen
adapted from Simply Sweet by The Pampered Chef


Ingredients:
1/2 cup butter (1 stick), softened
1/4 cup granulated sugar
1 egg yolk
1 tsp. vanilla
1 1/4 cup flour (I used white whole-wheat with fantastic results)
1/4 tsp. baking powder
1/4 tsp. salt
1-2 Tbsp. milk
powdered sugar (optional)*
1/4 cup lemon curd (approximately)


Directions:
-Preheat the oven to 350°F. Line a cookie sheet with parchment paper or silpat (I used my silpat).
-In your mixer bowl, beat the butter and sugar until creamy. Add the egg yolk and vanilla; beat until light and fluffy.
-While beating, combine the flour, baking powder, and salt in a separate bowl; mix well.
-Gradually add flour mixture to the butter mixture while mixing on low speed. Then, add in the milk just until a dough forms. For me, this happened after about 2 Tbsp. of milk. Do not over-beat!
-Roll the dough into small balls, using about 1 tsp. of dough for each cookie. I used my smallest dough scoop for this. If desired, you can then roll each ball into the powered sugar before placing it on the cookie sheet. You can place them relatively close together; they didn't spread much for me.
-Make a small indentation in the center of each ball using the tip of your finger. Fill the indentation with lemon curd. You can do this by putting the lemon curd in a pastry bag or a ziplock bag and cut off the tip. I didn't feel like getting my pastry bag dirty for such a small task, so I used the ziplock method.
-Bake the cookies for 11-13 minutes or until the bottoms of the cookies just begin to brown. I found 12 minutes to be just right for me. Let the cookies rest on the cookie sheet for 5 minutes after taking them out of the oven, and then place them on a cooling rack to cool completely. This last part is optional; the "cool completely" thing never happens in our house ;)


* I made one batch rolled in the powered sugar and one without to see if it actually made a difference in the taste or texture. Neither Eric or I could tell a difference, so feel free to skip this part completely if you wish!

Nutrition Facts: 1 serving = 1 cookie

Calories: 61 Carbs: 5 grams Fat: 4 grams Protein: 1 gram

Enjoy!!