Well, no one likes the "d" word, you know the one I mean... "diet".
I prefer to call it healthful eating. My friend Michelle was just issued a challenge to lose 10 pounds. She is a bartender at a sports bars, which means a lot of fried foods and happy hour crunchy, salty snacks.
I told her I would help her in this endeavor. I know she needs texture and lots of flavor to keep her focused on the healthful alternatives.
My mission this week is to create healthful snacks with low fat, incorporating good proteins and fiber.
The first remake. A Mexican inspired black bean dip. A rousing success with carrots and celery for dipping.
Mexican Refried Black Bean Dip - ole!
1 15-ounce can no-fat refried black beans
1 1/2 roasted red peppers (low-sodium,packed in water)
1/3 cup green taco sauce
2 cloves glarlic (pressed)
4 tsp lime juice
1 tsp taco seasoning
1 tsp cumin
1/8 tsp red pepper flakes
1/2 tsp sea salt
2 dashes hot sauce
salsa for garnish
Blend all ingredients in food processor until smooth and creamy. Top with a dollop of your favorite salsa for garnish.
Michelle (and a few of her "lucky" co-workers) deemed this a delicious success. And it came out under 150 calories for 1/2 cup with 2 carrots and 2 celery sticks cut into strips for dipping. With 38% of the daily fiber and 14% of the daily protein requirements a real plus. (I used Fitday to do the calculations.)
I prefer to call it healthful eating. My friend Michelle was just issued a challenge to lose 10 pounds. She is a bartender at a sports bars, which means a lot of fried foods and happy hour crunchy, salty snacks.
I told her I would help her in this endeavor. I know she needs texture and lots of flavor to keep her focused on the healthful alternatives.
My mission this week is to create healthful snacks with low fat, incorporating good proteins and fiber.
The first remake. A Mexican inspired black bean dip. A rousing success with carrots and celery for dipping.
Mexican Refried Black Bean Dip - ole!
1 15-ounce can no-fat refried black beans
1 1/2 roasted red peppers (low-sodium,packed in water)
1/3 cup green taco sauce
2 cloves glarlic (pressed)
4 tsp lime juice
1 tsp taco seasoning
1 tsp cumin
1/8 tsp red pepper flakes
1/2 tsp sea salt
2 dashes hot sauce
salsa for garnish
Blend all ingredients in food processor until smooth and creamy. Top with a dollop of your favorite salsa for garnish.
Michelle (and a few of her "lucky" co-workers) deemed this a delicious success. And it came out under 150 calories for 1/2 cup with 2 carrots and 2 celery sticks cut into strips for dipping. With 38% of the daily fiber and 14% of the daily protein requirements a real plus. (I used Fitday to do the calculations.)
I'm going to try this tomorrow for football food!
ReplyDeleteA challenge for you.... low fat spinach/feta phillo appetizers! :)
You are on! Look for it for next weekend ;-)
ReplyDelete