Written on May 20, 2014 at 4:21 pm , by Lauren Cardarelli
Memorial Day weekend is just a few days away (who’s ready for a long weekend?). Kick summer off on the right sandal-sportin’ foot by snacking smart. We rounded up three bikini-friendly recipes to dip into without the guilt—or bloat. The secret ingredient? Avocado, which research has linked to lower BMI and waist circumference, among a laundry list of other health benefits. Um, win! And forget the greasy munchie pairings. Late July Organics’ new SubLime will rock your socks off.
Blue Cheese Avocado Dip
4 ripe avocados
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup Stonyfield Organic Greek Plain Nonfat Yogurt (or their Fat Free Plain works, too!)
½ cup blue cheese (crumbled)
Peel, seed and coarsely mash avocados. Chop the green part of the scallions. Combine all ingredients into a mixing bowl. Refrigerate until ready to serve.
Nutrition Info: 420 calories, 26g total fat, 65mg cholesterol, 890mg sodium, 17g carbohydrate, 3g fiber, 3g sugar, 25g protein
Wholly Guacamole Chicken Salad
2 tablespoons canola oil
1/2 teaspoon salt
3 chicken breasts
1/4 teaspoon black pepper
3/4 teaspoon ground cumin
2 limes, juiced (and zest from one)
1/4 teaspoon sugar
1/4 teaspoon chili powder
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, diced
2 tablespoons fresh cilantro, roughly chopped
1 cup Wholly Guacamole dip
Mix oil, salt, black pepper, cumin, sugar, chili powder, lime zest and juice of 1 1/2 limes. Combine with chicken to marinate for 20 to 30 minutes. Grill chicken on each side for 2 minutes. Finish cooking in 400°F oven for 8 minutes and allow chicken to rest for 5 minutes before dicing. Once cool, fold chicken in with bell peppers, onion, cilantro, Wholly Guacamole dip, the rest of the lime juiced and the remaining salt.
Nutrition Info: 340 calories, 17g total fat, 90mg cholesterol, 570mg sodium, 9g carbohydrate, 4g fiber, 2g sugar, 35g protein
In a blender, blend the tofu, avocado, lemon juice, garlic, salt and cilantro until smooth. Place mixture in bowl and stir in onions. Cover and refrigerate for 2 hours. Serve chilled.
Nutrition Info: 110 calories, 9g total fat, 0mg cholesterol, 150mg sodium, 6g carbohydrate, 4g fiber, 4g protein
Photo courtesy of Late July
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Written on April 25, 2014 at 5:16 pm , by FITNESS Intern
Written by Jordan Clifford, editorial intern
Pretzels are the perfect snack—a little salty with a whole lot of crunch. (No wonder so many distance races offer them at the finish line shoot!) Alone they’re great, but topped with something? All the better. Put a twist on the classic munchie with this savory recipe. I mean, it’s National Pretzel Day tomorrow, after all. Time to celebrate! Double-dipping encouraged.
Ricotta-Roasted Garlic Dip
1 bag Rold Gold Three Cheese Pretzel Thins
6 bulbs whole garlic
3 tablespoons extra virgin olive oil
2 pints ricotta cheese
2 teaspoons Dijon mustard
¼ cup grated Parmesan cheese
½ teaspoon salt
1 pinch freshly ground black pepper
Preheat oven to 350°F. Using a serrated knife, cut the top ¼ of each head of garlic off, exposing the tops of the cloves inside. Place the garlic heads on a sheet of aluminum foil and drizzle olive oil over each one. Wrap in foil and place in the oven for 45 minutes. Remove and allow to cool. Squeeze roasted garlic out of each head and place in a mixing bowl. Add the ricotta, Dijon mustard, Parmesan, salt and pepper and mix thoroughly. Serve and enjoy!
Recipe and photo courtesy of Rold Gold Pretzel Thins
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