Peanut Butter Dip:
All natural Peanut Butter (preferably smooth)
All natural honey- (use raw & organic)
For every 4 tablespoons of PB stir in 1 teaspoon of honey… or to preferrance
Creamy Spinach and Artichoke Dip:
2 Cups Artichoke hearts (Natural without preservatives)
5 to 8 Cups of Spinach (Organic) (Big Handfuls are a good estimate of each cup size)
1 to 2 Cups of Non-fat or Low-fat Natural Cream Cheese (avoid cream cheese imitations)
2 Cups of Non-fat Organic Plain Yogurt
3/4 Teaspoon of Natural Sea Salt
2-3 Teaspoons of Olive Oil
Simmer and reduce the handfuls of spinach till they are about halfway withered down. Then pour out all salt from the canned artichoke hearts, if you got them from a can. Mix in the cream cheese and yogurt till all contents are evenly spread. Sprinkle the salt as you stir and through in the oven at 325 * F for 10 – 15 minutes or until the edges of the contents in the bowl start to get a darker beige and brown thin crust. Serve and enjoy!
Sprouted Whole Grain Flourless (Gluten-Free) Tortilla Chips
Ezekiel Flourless Grain Tortillas
(As many chips as desired)
Olive Oil or Coconut Oil or Canola Oil (Must be 100% Natural and Pure)
Cut each tortilla into about 1/8 slices. Lightly drizzle them with oil and salt and place them in the oven at 325* F for about 7 – 10 minutes, or until they are beginning to turn lightly golden in color. For best results, flip chips at about the 4 minute mark.
Sweet Potato Chips
Yams or Sweet Potatoes
Olive Oil or Canola Oil (Must be 100% Natural and Pure)
Thinly Slice each yam as best you can till you have about 15 to 30 chips. Lightly drizzle the oil on them and sprinkle some sea salt across them when they are spread out on the baking sheet. Place in the oven at 325* F for 40 to 55 minutes. Flip them at the 25 minute mark and sprinkle some more salt for best results, especially when they tend to lose some salt to the baking sheet. Bake till they’re crispy and lay on a paper towel to cool off as well as absorb some of the oil off them. Enjoy!
Grilled Mini Salads
Romaine Lettuce Hearts
Sweet Cherry Tomatoes
Low-fat All Natural Swiss or Parmesan Cheese (Mozzarella, Gouda, or Havarti works as well)
Barely glaze each Romaine heart with oil and grill for 1 to 2 minutes on each side. Slice the cheese into a 2 inch long rectangle that is fairly thin and cut the tomatoes into two halves. Layer the tomatoes on the slice of cheese and wrap each appetizer with a lettuce heart and use a toothpick to pin it all together. Place decoratively if desired and enjoy!
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