Tag Archives: veggies

Cucumber-Jalapeño Agua Fresca

Here’s another refreshing Agua Fresca recipe, adding to the collection of cool drinks including previously posted: Horchata and Honeydew Lemongrass Agua Fresca.

If you like cucumber, you will love this drink!

Ingredients

2 1/4 cups water, divided
1/4 cup sugar
1 tablespoon chopped fresh mint
1/2 jalapeño pepper, seeded, to taste
2 large cucumbers, peeled and chopped
1 tablespoon lime juice
Ice, for serving

Preparation

Combine 1/4 cup water and sugar in a saucepan; simmer for 3 minutes. Remove from the heat and add mint and jalapeño. Cover and steep for 15 minutes; strain.
Blend together cucumbers, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.

Thanks PCC Natural Markets for the inspiration!

Spinach, Bacon and Artichoke Dip

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It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂

Ingredients

1 cup shredded mozzarella cheese + more for topping
1/3 cup sour cream
1/4 cup grated fresh Parmesan cheese + more for topping
5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
3 garlic cloves, crushed
1 (14oz) can artichoke hearts, drained and chopped
1 (8oz) blocks of cream cheese, softened
1 (10oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Serve with fresh cut veggies or tortilla chips

Directions

Heat oven to 350*
Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
Spoon mixture into a baking dish and sprinkle with remaining cheese
Bake at 350* for ~30 minutes or until bubbly and golden brown
Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. 🙂

Kale Salad with Chicken and Avocado

Creamy Lemon Garlic Dressing

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This is a wonderful paleo dressing – great for salads, on roast chicken or as a dip! On Thursday I’ll post a recipe for Kale Chicken Avocado salad with this dressing! 🙂

Creamy Lemon Garlic Paleo Dressing

Ingredients

1/2 c olive oil
juice from one entire lemon
1 garlic clove (large)
1 tbsp maple syrup
1 tsp dijon mustard
1/4 c walnut pieces
pinch of sea salt
pinch of pepper

Directions

Add all items to a food processor (or use an inversion blender) and blend until smooth
Refrigerate till ready to use

Thanks for the inspiration: http://cavemanstrong.com/2014/08/paleo-creamy-lemon-garlic-dressing/

Greek Salad

1 Reply

Tomatoes, cucumbers, kalamata olives and feta drizzled with olive oil, lemon juice and a dusting of oregano sound good? Yes please! Here are two easy ways to make Greek Salad!