Mild Guacamole and a Southwest Babe Bowl

img_1757Cook’s notes: Sometimes guacamole with a lot of garlic and jalapeno is tough to digest. Lime juice is more authentic, but we only had lemon juice, and it still turned out well. This perfectly mild version is delicious and easy.

Serves 8

  • 4 ripe Hass avocados, halved and pitted
  • 4 teaspoons lemon juice
  • 1.5 teaspoons dried cilantro
  • 1/2 tsp kosher salt

Scoop the avocados and place in a medium bowl. Sprinkle the lemon juice over the avocado halves. Toss to coat with lemon juice. Sprinkle the dried cilantro and salt over the avocados. Using a fork, mash until a smooth consistency is achieved. Taste the guacamole “(over and over)” and adjust seasoning if necessary. Store leftovers in a covered container in the refrigerator. Stir before serving.

The next day, you can use the guacamole as part of an “Ultimate Babe Bowl” (balanced macro bowl) from Megan Kober, who is a registered dietician. “The whole purpose of a Babe Bowl is being able to pack loads of vegetables, fiber-packed starchy vegetables or grains, healthy fats and lots of protein into one meal,” Kober says.

Southwest Babe Bowl

Place the ingredients in a bowl, mix, and eat.

  • Protein | 4 oz. rotisserie chicken, skin and bones removed and meat cut into chunks
  • Healthy Fats | 1/4 cup mild guacamole
  • Vegetables | 2 cups baby spinach
  • Starchy Carbohydrates | 1/2 cup black beans (rinsed and drained) and 1/2 cup corn kernels
  • Bonus Bites | 1 to 2 Tablespoons homemade salad dressing, such as Small Batch Italian Dressing

Adapted from Chipotle — The Not-So-Secret Guac Recipe and The Nutrition Addiction

Apple Harvest Salad with Maple-Balsamic Dressing

Maple Salad DressingCook’s notes: I made this salad recently for a Grilled Cheese Housewarming Party. The hosts asked everyone to bring a kind of grilled cheese sandwich or a compatible dish. It’s a pretty salad … and it goes well with grilled cheese. The recipe is easily cut in half.

Salad
6 cups mixed green lettuce
6 cups butter lettuce
1 Braeburn apple, cored and diced
1 Granny smith apple, cored and diced
1/2 cup shredded carrots
1/2 cup toasted almonds
1/2 cup sunflower seeds

Maple-Balsamic Dressing
1 cup olive oil
6 Tablespoons balsamic vinegar
6 Tablespoons maple syrup
2 Tablespoons mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

Combine the salad ingredients in a bowl and stir to combine.

Put all the dressing ingredients in a jar with a tight-sealing lid. Close the lid firmly and shake vigorously to combine.

 

7-layer Greek Dip

IMG_0867Cook’s notes: Loaded with veggies and wonderful for parties. Serve with raw vegetables and pita chips for dipping.

Layer the following in an 8×8-inch dish:

  • 2 cups hummus
  • 1 cup fat-free plain Greek yogurt, mixed with 1 teaspoon dried shallots and 1/2 teaspoon black pepper
  • Diced cucumber, about 1 cup (we spiralized 1 English cucumber and cut the spirals into bite-size pieces)
  • Cherry tomatoes, halved (1 cup)
  • 1/4 cup crumbled Feta cheese
  • 1/4 cup sliced Kalamata olives
  • Sprinkling of dried herbs