CHEESY SPINACH ARTICHOKE DIP

Original recipe from minimalistbaker. Serves 17 for 1/2 cup servings.

INGREDIENTS: 
1 1/4 cups raw cashews
2 Tbsp olive oil (sub water if avoiding oil)
5 cloves garlic
3/4 cup chopped shallot
1 1/2 cups almond milk 
5 Tbsp nutritional yeast
4 cups loosely packed chopped fresh spinach
1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)
2 Tbsp parmesan cheese 
Salt, pepper, chilli flakes, bread crumbs

METHOD:

Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.

In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.

Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.

Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.

Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt spinach.

Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional). 

Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.

Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.

MEDITERRANEAN PORK CHOPS WITH VEGETABLES

Original recipe from skinnytaste. Serves 4 ~ 230 calories per serving.

INGREDIENTS:

16 oz (8 pieces) boneless thinly sliced, center cut pork chops
3/4 tsp meat seasoning
1 small zucchini, ends trimmed
1 small yellow squash, ends trimmed
1 cup halved cherry tomatoes
1 tbsp olive oil
1/4 tsp salt
1/4 tsp ground pepper
3 cloves garlic
1/2 tsp oregano
1/4 cup pitted kalamata olives
1/4 cup feta cheese
1 tsp lemon zest
1 tbsp lemon juice

METHOD:

Preheat oven to 450 F. Season the pork chops.

Julienne, spiralize or slice zucchini and squash.

Toss the tomatoes with salt, pepper, oregano and oil. Place cut side down on sprayed baking sheet and roast for 10 minutes.

Add sliced garlic and continue baking for 5 more minutes. Remove in a bowl and cool.

Turn the oven to 200 F.

Heat large skillet on medium-high heat. Add oil, squashes and salt and cook till tender.

Combine with tomatoes in bowl and replace in the warm oven.

Cook pork chops on one side on a skillet heated to medium-high heat for 2 minutes. Don't want them tough.

Add vegetables with meat and olives. Combine with lemon juice and zest.

Top with feta and serve!

SOUTHWEST MEATBALL SKILLET

Original recipe from cleaneatingmag.com Serves 4, each serving ~200 calories

INGREDIENTS:

1 lb ground turkey / chicken
2 large eggs
1/4 cup whole wheat bread crumbs
1/4 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
1 cup frozen corn
1 15 oz can of black beans
2 cups diced tomato
1/2 cup chicken broth
1 tbsp lemon juice
1 tsp ground cumin
1/4 cup chopped cilantro
Chopped onion and bell pepper optional

METHOD:

Combine meat, eggs, bread crumbs, salt, pepper and mix well. Shape into 16 meatballs.

In a large skillet, heat oil on medium-high heat. Toss and turn the meatballs for 3-5 minutes and brown on all sides. Add corn, beans, tomatoes, broth, lemon juice, cumin and mix to combine.  Reduce heat, cover a cook for 5-10 minutes or until the meatballs are cooked through.

Add cilantro <3

LOW CALORIE PROTEIN CHEESECAKE

Original recipe from MyFitnessPal. Serves 6. Each serving ~140 calories

INGREDIENTS:

Cream Cheese (340g) package (low fat or regular)
Plain Fat free Greek yogurt (350g)
2 eggs
1/4 teaspoon salt
2 scoops protein powder
1 teaspoon vanilla extract
Some topping (honey, jam or compote)

METHOD:

Mix all ingredients together, low speed 2-3 minutes. Scrape sides and mix on high for another couple minutes.

Optionally, fold in blueberries, chocolate chips or any flavor pairings.

Prepare a 6 inch cake pan and line with parchment on all sides.

Bake at 325 F for 30 minutes.

Turn your oven down to 200 F and bake for an another hour.

Let cool in the fridge 2-12 hours.

Serve with topping.

ZUCCHINI RAVIOLI

Original idea from Tasty. Serves 2. Each Ravioli is ~ 75 calories

INGREDIENTS:

• 2 medium zucchinis
• olive oil, to taste

FOR FILLING:

• 2 cloves garlic, minced
• 2 cups (80 g) fresh spinach, chopped
• 1 medium onion, finely chopped
• 1 cup (250 g) ricotta cheese
• 2 tablespoons fresh basil, finely sliced
• salt, to taste
• pepper, to taste

FOR ASSEMBLY:

• 1 cup (260 g) marinara sauce
• ½ cup (60 g) shredded mozzarella cheese

METHOD:

Preheat oven to 425°F (220°C).

Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips. Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.

Heat a pan over medium-high heat. Add oil, onion then garlic and sauté for 30 seconds to 1 minute. Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down. Remove from heat and allow to cool for 10 minutes. In a large bowl, add the spinach mixture to the ricotta, basil, salt, and pepper. Mix until well combined.

Using a spoon, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross. Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.

In a baking dish pour the marinara sauce then smooth with a spatula. Evenly place the zucchini raviolis and a little more sauce, then top with mozzarella cheese. Bake for 15-20 minutes until fork tender.

Serve with fresh basil.

BETH’S SHRIMP WITH AVOCADO AND MANGO SALAD

Recipe from Entertaining with Beth. Serves 4.

INGREDIENTS: 2 lbs (900g) shrimp, peeled deveined, tails removed 1 tbsp (15ml) olive oil Salt and pepper to taste FOR DRESSING: Zest of 1 lime ½ cup (120ml) lime juice ¼ cup (60ml) soy sauce 2 tsp (10ml) brown sugar 2 tsp (10ml) rice wine vinegar 2 tsp (10ml) fresh ginger, grated 3 cloves garlic, minced ¼ tsp (1.25ml) red pepper flakes 2 tbsp (30ml) grapeseed oil 4 tsp (20ml) toasted sesame oil FOR SALAD: 10 Napa cabbage leaves, julienned 1 cup cabbage, julienned ¼ cup (60ml) mint, julienned ½ red bell pepper, sliced 1 cup (150g) mango, diced 1 cup (150g) peanuts, dry roasted unsalted optional 1 avocado, sliced
METHOD: Preheat oven to 350F(175C). Score shrimp backs. Toss with olive oil, salt and pepper. Bake for 6-8 minutes until cooked through. Allow to cool and set aside. Refrigerate if not using within 30 mins. Mix dressing ingredients until combined, whisk in oils and set aside. Place all salad ingredients (except avocado) with shrimp in a large bowl.

Add half the dressing, toss to coat. Transfer to large platter, add avocado slices, and freshly torn mint as garnish. Serve remaining dressing on the side.