Spring Potato Salad

Spring Potato Salad
Prep Time
35 min prep + 1 hour chill time
Number of Servings
6
Ingredients
  • 2 lb red- or white-skinned potatoes, chopped into approximately 1-inch chunks
  • [q:3/4] cup low-fat mayonnaise
  • 1 Tbsp apple cider vinegar
  • 2 tsp sugar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1 cup thinly sliced radishes
  • 3 hard-boiled eggs, chopped
  • [q:1/8] cup chopped fresh dill
Directions
  1. Place chopped potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 to 18 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes and set aside to cool.
  2. Combine mayonnaise, vinegar, sugar, mustard, and salt and pepper to taste in a small bowl. Gently stir mixture in to cooled potatoes.
  3. Add radishes and eggs to potatoes, tossing gently to mix.
  4. Transfer salad to fridge and chill for at least 1 hour.
  5. Garnish with dill and serve.
Nutrition Info
358 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 25 g Total fat (4 g sat), 411 mg Sodium, [nutrition:3] Vitamin B6, C, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Phosphorus, Potassium

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks
Prep Time
45 min prep time
Number of Servings
serves 4
Ingredients
  • 1 large lime
  • 3 Tbsp brown sugar
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 2 Tbsp minced fresh garlic
  • 1 Tbsp unseasoned rice vinegar
  • 1 tsp sambal oelek (ground fresh chili paste)
  • 1 tsp toasted sesame oil
  • Cooking spray
  • 8 chicken drumsticks (about [q:2 1/2] lb)
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
  • 3 green onions, thinly sliced on the diagonal
Directions
  1. Preheat oven to 400°.
  2. Grate [q:1/4] teaspoon zest from lime into a small bowl. Squeeze 3 tablespoons juice from lime into a small saucepan. Add brown sugar and next 5 ingredients to saucepan with juice; bring to a boil over medium-high heat, stirring just until sugar dissolves, about 1 minute. Reduce heat to medium, and simmer 2 minutes or just until mixture thickens to a syrupy consistency. Remove from heat and stir in sesame oil. Remove 3 tablespoons glaze to a small bowl. Stir zest into reserved glaze; keep warm and set aside.
  3. Line a baking sheet with foil; coat foil with cooking spray. Place chicken in a single layer on prepared pan and season with salt and pepper. Toss chicken with reserved 3 tablespoons glaze.
  4. Bake at 400° for 15 minutes. Turn chicken over; brush with remaining glaze and bake for 10 to 12 more minutes or until a meat thermometer registers 165°. Place chicken on a platter. Sprinkle with green onions.
Nutrition Info
516 Calories, 49 g Protein, 20 g Carbohydrates, 1 g Fiber, 26 g Total fat (7 g sat), 584 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Zinc, [nutrition:2] Vitamin B1 (thiamine), K, [nutrition:1] Vitamin C, Iron, Magnesium, Potassium

Vegan Nacho "Cheese" & Veggie Dip

Vegan Nacho "Cheese" & Veggie Dip
Prep Time
30 minutes prep time
Number of Servings
Serves 6
Ingredients
  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • [q:1/2] cup diced tomato
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 Tbsp nutritional yeast
  • [q:1/4] cup plain unsweetened nut-free nondairy milk or water
Directions
  1. Place all ingredients in a blender container. 
  2. Blend on High until mixture is smooth.
  3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
  4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.
Nutrition Info
Dip Only: 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:4] Vitamin C, [nutrition:1] Zinc 

Ginger Cut Out Cookies

Ginger Cut Out Cookies
Prep Time
5 minutes, plus 10 minutes bake time
Number of Servings
Makes about 30 cookies
Ingredients
  • [q:1/2] cup Eden Safflower Oil
  • [q:2/3] cup Eden Barley Malt Syrup
  • [q:1/3] cup organic maple syrup
  • [q:1/4] cup hot water
  • 3 cups organic unbleached white flour, sifted
  • 2 tsp baking soda
  • [q:1 1/2] tsp ground ginger
  • [q:1/4] tsp ground cinnamon or allspice
  • [q:1/2] tsp Eden Sea Salt
Directions
  1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
  2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
  3. Lightly oil a cookie sheet.
  4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
  5. Bake for 10 minutes until the bottom of the cookies are slightly brown.
Nutrition Info
2 cookies: 221 Calories, 4 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 175 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Phosphorus

Cinnamon Cheesecake Fondue

Cinnamon Cheesecake Fondue
Prep Time
15 minutes plus chill time
Number of Servings
Serves 4
Ingredients
  • 4 oz ([q:1/2] cup) low-fat cream cheese, room temperature
  • [q:3/4] cup nonfat sour cream
  • 2 Tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • [q:1/4] tsp vanilla extract
  • Cut fresh fruit (apples, pears, cantaloupe, honeydew, kiwi, peaches, strawberries)
Directions
  1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.
  2. Serve with the cut fresh fruit for dipping.

Summer Grilling & Chilling

Summer Grilling & Chilling
The Ultimate Guide to Healthy Cookouts
Jes Gallagher
shish kebabs with vegetables, fruit, and meat, smoking and steaming

The warm weather is upon us and the days for outdoor parties are finally here!

There are so many reasons for celebration in the summer months, birthdays, graduations, holidays and sometimes just for fun.

It's easy to get stuck in a party food rut, or stress about what to plan for our next gathering.

But don't worry—we have you covered!

With all these reasons in this season for outdoor cooking, it's a great time to get creative and try new recipes.

So get ready for summer fun, grilling and chilling (and don't forget to read our grilling safety tips).

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Contributor
The Taste for Life Staff
Tags
summer
grilling
parties

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Mediterranean Layer Dip with Pita

Mediterranean Layer Dip with Pita
Prep Time
10 minutes, plus 5 minutes for Vinaigrette
Number of Servings
Serves 14
Ingredients
  • 2 (16 oz) containers hummus
  • 1 cucumber, peeled, seeded, and diced (about 2 cups)
  • 2 oz crumbled feta cheese (about [q:1/2] cups)
  • [q:1/2] cup chopped jarred roasted red bell peppers
  • [q:1/2] cup chopped pitted Kalamata olives
  • [q:1/2] cup chopped drained canned artichoke hearts
  • [q:1/4] cup chopped fresh mint
  • [q:1/4] cup Versatile Vinaigrette
  • Pita chips
Directions
  1. Spoon hummus in a large trifle dish.
  2. Top with cucumber, feta, peppers, olives, artichoke hearts, and mint. Drizzle with Versatile Vinaigrette.
  3. Serve with pita chips.
Nutrition Info
252 Calories, 8 g Protein, 24 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat), 482 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Zinc

Chicken Sausage and Bell Pepper Sliders

Chicken Sausage and Bell Pepper Sliders
Prep Time
25 minutes
Number of Servings
8
Ingredients
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 red or yellow bell peppers, sliced thin
  • 12 oz fully cooked chicken sausage links (cut in half widthwise and then lengthwise)
  • 1 cup your favorite tomato sauce
  • 1 Tbsp balsamic vinegar
  • [q:1/8] thinly sliced fresh basil
  • 8 small slider buns
Directions
  1. Heat oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
  2. Add bell pepper and sauté for 5 minutes, until soft. Add sausage and sauté for 3 minutes.
  3. Stir in tomato sauce and balsamic vinegar and simmer mixture over medium-low heat for 3 to 5 minutes until sauce has thickened somewhat. Remove from heat and gently stir in basil.
  4. Split buns and toast, if desired.
  5. Top bottom half of each bun with sausage-pepper mixture. Cover each with remaining bun halves. Serve immediately.
Nutrition Info

199 Calories, 12 g Protein, 23 g Carbohydrates, 4 g Fiber, 8 g Total fat (2 g sat), 627 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin K, Iron

Seven Layer Bean Dip with Bone Broth

Seven Layer Bean Dip with Bone Broth
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients

Layer One

  • 1 15-ounce can black beans, drained and rinsed
  • 1 scoop Organic Bone Broth Savory Herb 
  • [q:1/2] lime, squeezed
  • 1 tsp garlic powder
  • [q:1/2] tsp sea salt

Layer Two

  • 1 heirloom tomato, guts and membranes removed and diced
  • [q:1/2] red onion, diced
  • [q:1/2] lime, squeezed

Layer Three

  • 1 cup plain goat yogurt

Layer Four

  • One bunch of cilantro, finely chopped

Layer Five 

  • 1 cup guacamole

Layer Six

  • 1 bell pepper chopped, seeds and membranes removed

Layer Seven

  • 4 ounces raw sheep cheese, grated
Directions
  1. In a high-speed blender, add in black beans, Organic Bone Broth Savory Herb, lime juice, garlic powder, and sea salt. Blend until smooth and creamy.
  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
  3. In a small bowl, mix together tomatoes, onion, and lime juice. Add on top of black bean layer.
  4. Spoon goat yogurt evenly across tomato mixture.
  5. Evenly layer chopped cilantro on top of goat yogurt.
  6. Scoop guacamole over cilantro layer.
  7. Place chopped peppers on top of guacamole.
  8. Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.

White Bean Crostini

White Bean Crostini
Prep Time
20 minutes
Number of Servings
Serves 5
Ingredients
  • 1 whole-grain baguette, cut into 10 ([q:1/2]-inch) slices
  • 1 Tbsp olive oil
  • 1 (15.5 oz) can cannellini beans
  • 2 garlic cloves, minced
  • Juice of [q:1/2] lemon
  • [q:1/8] cup extra-virgin olive oil
  • 1 cup arugula leaves, thinly sliced
  • 4 oz Parmesan cheese, thinly sliced
Directions
  1. Preheat oven to 400°.
  2. Brush baguette slices with the tablespoon of olive oil. Place baguette slices on a baking sheet. Bake slices until lightly browned, approximately 10 minutes. Set slices aside.
  3. Mash half of the beans in a large bowl with garlic, lemon juice, and extra-virgin olive oil. Keep remaining half of beans whole. Stir whole beans and sliced arugula in to mashed bean mixture.
  4. Top baguette slices with bean mixture. Top each slice with Parmesan and serve.
Nutrition Info
2 slices: 440 Calories, 22 g Protein, 54 g Carbohydrates, 6 g Fiber, 16g Total fat (5 g sat), 680 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Calcium, Iron, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin B3 (niacin), E, K, Potassium, Zinc
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