A Winning Spread for the Big Game

1/30/2019

Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

3 strips bacon
3 avocados, seeds removed
2 baby romaine lettuce leaves, halved and shredded
1 small red onion, finely chopped
2 tomatoes, finely chopped
1 lime, juiced
1 lemon, juiced
2 tablespoons cilantro, chopped
2 tablespoons chives, chopped
kosher salt, to taste
pepper, to taste
Garden of Eatin’ Grain-Free Cassava Chips

Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1 cup sour cream
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 can (10 ounces) green enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes in green chilies, drained
1 cup frozen corn, thawed
1 cup freshly grated sharp cheddar cheese, divided
1 cup shredded rotisserie chicken
chopped fresh cilantro
chopped green onions
Garden of Eatin’ Blue Corn Tortilla Chips, for serving

Heat oven to 400° F.
Lightly coat deep, 9-inch skillet with cooking spray.
In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
Serve warm with tortilla chips.

SOURCE:
Garden of Eatin’

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Give Your Diet a Veggie Boost

7/12/2016

It’s little secret that eating more nutritious veggies is an essential element of healthier eating. Put a creative twist on your meals from breakfast through dinner with these tasty tips and recipes for Avocado Toast with Radish and Cotija Cheese, and Spicy Steak Tacos with Southwestern Guacamole.

Give Your Diet a Veggie Boost

It's little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.

Put a creative twist on your meals from breakfast through dinner with these tasty tips:

Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra's Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans - the perfect complement to a spicy steak taco.
Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.

Get inspired with more ideas to up your veggie intake at sabra.com.

Avocado Toast with Radish and Cotija Cheese
Recipe courtesy of The Lemon Bowl

Yield: 4

1/2 medium red onion, thinly sliced
1 lime, juice only
salt, to taste
4 slices crusty, whole-grain bread, toasted
1 cup Sabra Veggie Fusions Southwestern Guacamole
2 ounces Cotija cheese, crumbled
4 large radishes, thinly sliced
cilantro sprigs (optional)

In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.

Spicy Steak Tacos with Southwestern Guacamole

Spicy Steak Tacos with Southwestern Guacamole
Recipe courtesy of Emily Bites

Yield: 8

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 pound raw lean, trimmed flank steak, cut into thin strips
1 tablespoon canola oil
8 tortillas (6 inches each)
1 cup chopped lettuce leaves
8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
4 tablespoons clover sprouts
4 grape tomatoes, sliced
1 radish, thinly sliced

In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.

SOURCE:
Sabra

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