Eating Clean Recipes

Layered Mediterranean White Bean Dip

2011-01-11T18:00:57Z

Here’s a fresh take on layered bean dip. Start by whirling together cannellini beans with lemon juice and fresh basil to make white bean dip. Then, layer on the flavor by topping with tomatoes, kalamata olives, more fresh basil and a touch of olive oil. Great served with pita chips or fresh veggies.

Layered Mediterranean White Bean Dip
White Bean Dip:
1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained
2 tablespoons fresh lemon juice
1 small clove fresh garlic, finely chopped
1/2 teaspoon coarse salt
Dash cayenne pepper
2 tablespoons extra virgin olive oil
1 to 2 tablespoons water, optional
6 medium fresh basil leaves
Tomato and Olive Topping:
1 cup cherry or grape tomatoes, quartered
1/2 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1/2 teaspoon finely shredded lemon peel
Flatbread crackers or whole wheat pita chips

For white bean dip, place cannellini beans, lemon juice, garlic, salt and cayenne in food processor. Cover and process until nearly smooth, scraping sides as needed. With food processor running, slowly add 2 tablespoons olive oil and process until smooth. Add 1 to 2 tablespoons water, if needed, to reach desired consistency. Add basil leaves, pulse food processor until basil is chopped and incorporated into bean dip. Spread white bean dip on shallow serving platter.

For topping, in a small bowl stir together tomatoes, olives, chopped basil, olive oil and lemon peel. Spoon the tomato mixture over white bean dip. Serve with crackers or pita chips.

Makes 8 servings

Tip: White bean dip can be made and refrigerated a day in advance. Prepare and add tomato topping just before serving.

Recipe Links:
White Bean Cilantro Dip from Erica of My Colombian Recipes
White Bean Roasted Red Pepper Dip from Deb of Smitten Kitchen

Baked Pita Chips MIY (make-it-yourself)

2011-01-07T23:57:35Z

Pita chips make the perfect delivery device for savory dips and spreads. Don’t waste your money or your taste buds on packaged pita chips, make your own. Simply drizzle pita wedges with a little olive oil and sprinkle with salt and your favorite spice. Bake until browned and you’ll have crispy pita chips, perfect for dipping into Lemon Hummus or creamy Greek Yogurt and Feta Dip.

Baked Pita Chips
1 whole wheat pita pocket bread round (6 to 8 inches)
1 1/2 teaspoons olive oil
1/8 teaspoon coarse salt
1/8 teaspoon ground cumin, coriander, chili powder or sweet paprika

Heat oven to 350 degrees. Cut pita pocket bread round into 8 wedges. Split each pita wedge in half horizontally to form 2 triangles. Place pita triangles on baking sheet. Drizzle with oil and sprinkle with salt and desired seasoning. Bake 8 to 10 minutes until golden brown. Let cool completely. (Pita chips will crisp after cooling.)

Makes 16 pita chips

Tip: This small batch recipe easily doubles or triples to serve a crowd.

The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

Chocolate Almond Smoothies

2011-01-07T23:58:24Z

Craving a treat but don’t want to break the calorie bank? Try this chocolate almond smoothie recipe. It tastes like a shake, but has the goodness of smoothie ingredients like banana, almond milk and almond butter. Cocoa powder provides a chocolate fix, while pure maple syrup adds a touch of sweetness. Sip on this, and skip the ice cream.

Chocolate Almond Smoothies
1 cup unsweetened vanilla or original almond milk
2 medium bananas, sliced
2 tablespoons almond butter or 20 raw almonds, chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon pure maple syrup or agave syrup
1 cup ice cubes

Add almond milk, bananas, almond butter, cocoa powder and maple syrup to blender container. Cover and blend until smooth. Add ice; cover and blend until smooth.

Makes 2 servings

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Roasted Butternut Squash

2011-01-07T23:59:50Z

Roasted butternut squash is a simple and tasty side dish. Just toss chunks of butternut squash with a little oil and some spices, then roast until tender. I love the spice combination of coriander, cumin and cinnamon in this recipe, but you could substitute chili powder, curry powder or garam masala for an equally delicious dish.

Roasted Butternut Squash
2 pounds butternut squash (1 medium)
1 tablespoon canola or safflower oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 375 degrees. Coat a 13 x 9-inch (3-quart) baking dish with cooking spray. Peel and seed the butternut squash; cut into 1 1/2-inch chunks. Place squash chunks in baking dish. Drizzle oil over squash chunks and stir to coat. In a small bowl stir together coriander, cumin and cinnamon. Sprinkle spice mixture, salt and black pepper over squash; stir to evenly distribute seasonings. Bake 35 to 45 minutes until squash is tender, stirring occasionally.

Makes 6 servings

Similar Recipe: Curried Butternut Squash Soup

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Easy Vegetarian Chili

2011-01-08T00:01:54Z

Chili is a favorite comfort food. This basic vegetarian chili recipe is simple to make and really versatile. You can switch up the ingredients to suit your tastes- or what’s in your pantry. Plus, it cooks in about 30 minutes so you can get out of the kitchen quick.

Easy Vegetarian Chili
1 tablespoon canola or safflower oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 jalapeno chile peppers, seeded and chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes (do not drain)
1 can (15 ounces) garbanzo, pinto or black beans, rinsed and drained
1 cup water
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse salt

In large pot, heat oil over medium heat. Add onion, bell pepper, chile peppers and garlic; cook and stir 5 minutes until softened.

Add tomatoes, beans, water, chili powder, cumin and salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes until thickened. Top with your favorite chili toppings such as chopped raw onion and crushed tortilla chips.

Makes about 5 cups chili.

The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy