Archive for October, 2011

October 8, 2011

Creamy Herb Veggie Dip

This veggie dip is protein packed thanks to the Greek yogurt. Much healthier than your traditional mayo-based dip or dressing. It’s so cool and creamy – perfect to accompany your favorite raw veggies

2 cup fat-free Greek yogurt (I like Fage’s 0% – it’s the creamiest!)
1 cup fat-free sour cream
1 tsp dried chives
1 tsp dried parsley
1 tsp dill weed
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
fresh ground black pepper

In a large bowl, mix all the ingredients thoroughly. Chill for an hour before serving with fresh vegetables.
October 5, 2011

Spicy Whole Wheat Ginger Snaps

These are amazingly soft, spicy cookies perfect for fall! They are completely made from whole wheat flour for a little added health benefit. I love having these cookies with a hot cup of coffee – yum!

½ cup butter
½ cup brown sugar
¼ cup honey
1 egg
½ cup molasses
2 cup whole wheat flour
1 ½ tsp baking soda
1 tsp baking powder
1 ½ tsp ground ginger
¾ tsp freshly ground nutmeg
¾ tsp cinnamon
¾ tsp cloves
¾ tsp all spice

Cream the butter, sugar, honey, egg and molasses in a large mixing bowl. In another bowl, mix the flour, baking soda, baking powder and spices thoroughly. Slowly add the dry ingredients to the wet until mixed into a nice thick dough. Chill the dough for an hour. Once chilled, roll small cookie balls into white sugar and place onto a greased cookie sheet. Bake at 350 for 10-13 minutes until the cookies have lightly golden bottoms. Don’t overcook, otherwise you’ll get hard cookies. Makes 3 dozen, 2 inch cookies.

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