1 15 oz can artichoke hearts rinsed and drained
3/4 c. cannellini beans rinsed and drained
1/4 c. chopped frozen spinach, thawed and drained well
2 tblsp. grated parmesan cheese
2 tbsp. reduced fat sour cream
2 tbsp. part skim ricoota
1/2 tsp olive oil
1/8 tsp. garlic powder
Heat oven to 350 deg. combine all ingredients in a food processor and pulse to a rough puree
spread in a shallow 8 inch serving dish and bake until bubbling (about 30 minutes). Serve with warm pita chips or whole wheat crackers
9 g. carbohydrate
2 g. fat
GREEN BEANS w/OLIVE ALMOND RELISH
1 pound green beans, trimmed
1 Tbsp. prepared green-olive tapanade
1 tsp. finely grated lemon zest
2 tsp. freshly squeezed lemon juice
1/4 c. sliced almonds, toasted
Steam green beans approx 8 min.
In a bowl whisk together the tapanade, lemon zest and juice.
Place green beans in a bowl, drizzle the tapanade mixture over them and scatter almonds on top.
6 g. carbohydrate
5 g. fat
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour
Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.
23 g. carbohydrate
0.5 g. fat
Danette Allen is the owner of Action Personal Training in Salt Lake City. She has been a dietician and fitness professional for the past 11 years. Danette has a huge passion for health and speaks to local and national groups about ways to feel your best. For more information about her personal training services or fitness retreats, visit www.bodyheartmindsoul.com.