Meatless Monday: Stephanie's Beet Dip

Stephanie's Beet Dip

(adapted from this recipe)

In honor of the beautiful weather this past weekend, my dear friend, Stephanie, and I took a little stroll to the farmer's market and picked up some fresh beets. Normally I wouldn't be caught dead with beets, but Stephanie makes this seriously delicious beet dip that is the most beautiful magenta color I've ever seen. Served spread on slices of bread and cucumbers, it's a perfect summery snack to enjoy outside!

Stephanie's Beet Dip

Recipe...

• 1 lb. beets, scrubbed clean
• 4 Tbsp. tahini
• 1/2 c + 2 Tbsp. lemon juice
• 2 cloves garlic
• 1 tsp. cumin, plus more to taste
• 2 Tbsp. lemon zest (from about 4 lemons)
• S&P
• horseradish to taste

1) Cut tops off of the beets, quarter them, and cook them in a pot of boiling water until tender. Drain and peel the skin off. Place the beets with the rest of the ingredients except the horseradish in a food processor. 

2) Pulse until smooth. Stir in horseradish to taste and adjust seasoning. 

Peanut Butter Gets Healthy

source

We all love that salty, creamy goodness known as peanut butter, but I can't really say I love the calories. 180 calories in the recommended 2 tablespoons? Come. On. Any peanut butter lover, or even a peanut butter liker, is going to eat more than the label leads us to think is normal.

And what about my favorite childhood snack? Apples and peanut butter have deceived me for years. All this time I thought I was doing myself a favor by eating it, but with the amount of peanut butter I end up smearing on my apples, well... it's probably not what any nutritionist had in mind.

The solution? This dip.

Peanut Butter Dip
Recipe...
serves 1

• 3 oz greek yogurt
• 1 Tbsp peanut butter
• 1/2 Tbsp. honey
• pinch of cinnamon

1) Combine the above ingredients and stir well. Dip apples into it. 

Simple, right?