Saturday, February 1, 2014

Clean Appetizers

With the Super Bowl being tomorrow and before we know it we will be in Spring/Summer season where appetizers are a must, we don't want to undo all of our progress with these tasty snacks! These few snacks are designed to be popular at an event but keep your eating in check!

Southwest Quinoa Salad
Serves: 8
Thanks Melanie Mitro for this gem!
INGREDIENTS:

  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 3 tbsp chopped fresh cilantro
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup quinoa, rinsed and drained
  • 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
  • High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
  • 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
  • 1 cup cooked black beans, drained
  • 1 plum tomato, diced
  • 1 zucchini or yellow zucchini squash, diced
  • 1/4 cup finely chopped red onion

INSTRUCTIONS:

  1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
  2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
  3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob.
  4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.
Buffalo Cauliflower Bites

Ingredients:
1/2 head cauliflower, crumbled into bite size pieces
1/2 cup almond flour
3/4 cup almond milk
2 tsp garlic powder
Himalayan salt and crushed black pepper to taste
1 cup Sriracha chili sauce (My favorite hot sauce EVER)
2 tbsp EVOO

Directions:
Preheat oven to 450 F
Whisk together flour, milk, garlic powder, 1/2 cup sriracha, salt and pepper until smooth (if its too clumpy, you may need to add a little more milk)
Dunk your cauliflower bites
Line a baking sheet with parchment paper and drizzle EVOO on it
Use a spoon to place bites onto paper
Pour remaining of sauce on top and bake for 20 min
When cauliflower bites are done, take out and add the 1/2 cup sriracha and 2 tbsp EVOO to the top and bake for another 5 minutes.

Clean Buffalo Chicken Dip
Ingredients:
 2 10 oz cans 98 % fat free chicken breast
·       1 8 oz fat free cream cheese (Philadelphia)
·       1 cup plain greek yogurt
·       1 packet dry ranch dressing mix (hidden valley)
·       1 cup fat free shredded cheddar cheese
   ½ c Franks Red hot sauce
Directions:
Mix all ingredients together in bowl and heat for 20 min 350 in oven.
Let cool and serve!!

Clean Layered Mexican Dip

Ingredients:
  • 1 15 oz can of Refried black beans, made with all-natural ingredients with no oil, sugar, etc. added \
  • 2 Mashed avocados (instead of avocado “dip”) Season them with 2 Tbsp Lemon Juice, 1/2 tsp salt, 1/2 tsp pepper
  • 8 oz of 0% Fat Greek Yogurt seasoned with Taco Seasoning
  • Fresh veggies! I used 1 bunch of green onions and 3-4 diced, roma tomatoes, diced, red peppers, etc., it's a personal preference
  • 1/4 cup low fat Shredded Mexican Cheese blend
Directions
  1. Warm up refried beans in a small pot over medium heat. Add in taco seasoning to taste. Once all combined, set aside to cool
  2. Peel, pit, mash avocados in a small bowl – add lemon juice, salt, pepper and stir to combine
  3. Combine yogurt and taco seasoning mix in another bowl
  1. To assemble:
    • Spread refried beans on a large, shallow serving platter
    • Spread avocado mixture over bean dip
    • Spread yogurt mixture over bean dip
    • Sprinkle with green onions and tomatoes
    • Cover with grated low fat Mexican cheese
  2. Serve with the homemade corn chips!
Home Made Corn Chips

Ingredients:
  •  corn tortillas 
  • olive oil spray
  • himalayan salt , broiled in the oven at 350 degrees
Directions:
  1. Cut corn tortillas into eighths, spread on a baking sheet that has been sprayed with olive oil cooking spray. Spray the tops of the tortillas with cooking spray, season with salt, and broil at 350 degrees on low until the tortillas are crispy & golden brown
I hope you enjoy all of these and they make healthy eating during these fun events a little less difficult! Don't forget to watch portion sizes!

No comments:

Post a Comment