Edamame dip: Fresh, yummy and a fun shade of green…oh, yeah and packed with protein!
1 12 oz package frozen shelled edamame, thawed
2 tbs olive oil
1 tbs rice vinegar
½ tsp salt
¼ cup water
1/3 cup chopped fresh parsley

Put edamame, oil, salt, vinegar and water in food processor and pulse until smooth. Add more water to desired thickness, and salt to desired flavor. Add parsley and pulse mixture a few more times to spread throughout.  Transfer to bowl and serve with rice crackers or sliced cucumbers.

Baked Garbanzo Nuts: Leave a bowl of these on the counter and watch them disappear. They’re also a great protein addition to trail mix!
2 cans drained and dried garbanzo beans
1 tbs sesame oil
½ tsp GF tamari
2 tsp agave nectar
¼ tsp ground ginger

Put all ingredients in a medium mixing bowl and stir until coated. Spread beans in a single layer on a baking sheet, either directly or on parchment paper. Bake in 275 degree oven for 1-1.5 hours. Turn nuts once during cooking with a spatula. They are done when they are firm and dry. They will continue to crisp up once removed from the oven and left to cool.

Roasted Eggplant Spread: People claim that they don’t like eggplant…prove them wrong with this little ditty!
1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbs olive oil
1 ½ tsp sea salt
½ tsp fresh ground pepper
1 tbs tomato paste

Preheat oven to 400 degrees.
Cut eggplant, red peppers, and onion into cubes and toss in a large bowl with the olive oil, salt and pepper. Spread on baking sheet and roast for 45 minutes, turning once during baking. Cool for 5 minutes.
Place veggies in food processor and add tomato paste. Pulse to blend, but leave rather chunky. Add more salt and pepper if desired.
*Great served on a Mediterranean platter of olives, hummus and cucumber chips*

Quick Mexican Chip Dip: Whip this up in minutes to satisfy any mid-day snack craving, and you won’t spoil dinner.
1 can refried beans (flavored one’s are a great find, WF has a few flavors)
2-3 tbs water
½ cup salsa
Hot sauce (optional)
Remove beans from can and place in microwave safe bowl. Stir in water and microwave for 1 minute. Stir in salsa and microwave for an additional 30-45 seconds until warm but not hot. Add hot sauce if desired. Serve with blue corn chips.

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