Spinach, Kale, Artichoke & Red Pepper Dip

The perfect dip for a dinner party appetizer, served with gluten-free toasts, or whatever cracker you desire. To make this fresh dip even healthier, eliminate the cheese, or go with vegan cheese.

Spinach, Kale, Artichoke & Red Pepper Dip
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Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

Serves 4-6

Spinach, Kale, Artichoke & Red Pepper Dip

Most spinach and artichoke dips contain a lot of mayonnaise, sour cream and cheese. This is the healthier version of that dip, with coconut milk, and less cheese. You can make it vegan by removing the cheese altogether, or using vegan cheese. Either way, this is a delicious dip.

Ingredients

  • 2 cups fresh spinach leaves (stems removed)
  • 2 cups kales leaves (stems removed)
  • 1/2 a white onion, chopped
  • 1 tbsp olive oil
  • 2 small jars marinaded artichoke hearts, drained
  • 1/2 cup roasted red peppers, drained, roughly chopped
  • 1/4 cup parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 4 tbsp coconut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. On the stove, heat olive oil in a large pan over medium heat.
  3. Add onions and cook for 3-4 minutes.
  4. Add the spinach and kale leaves, tossing constantly, until wilted. Remove from heat.
  5. Transfer spinach mixture to a food processor, and add the remaining ingredients as well.
  6. Pulse to roughly chop and blend the mixture.
  7. Transfer to a baking dish. Top with a little more cheese, if desired.
  8. Bake for about 20 minutes. Remove and let slightly cool, then serve with choice of cracker.
  9. Enjoy!
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Cheesy Pull-Apart Garlic Bread

Easy, and perfect with soup and/or salad, as an appetizer, or just a fun bread option for any dinner as well. Many variations are also possible for this recipe….use a different cheese, add more herbs, etc.

Cheesy Pull Apart Garlic Bread
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

4-6 servings

Cheesy Pull Apart Garlic Bread

Creative way to serve garlic bread with pasta. Feel free to experiment by using cheddar cheese, and different herbs, or adding parmesan. Super easy and tasty.

Ingredients

  • 1 small or medium round loaf of bread - sourdough is best (doesn't have to be round)
  • 4-6 tbsp melted butter
  • 3 cloves minced garlic (or you can substitute with 1-2 tsp garlic powder)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
  3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
  4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
  5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
  6. Then, sprinkle a little cheese and the remaining parsley on top.
  7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
  8. Remove from oven and let sit a couple minutes, then serve!
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Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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Zucchini Cakes

Just another good way to get your veggies in. These make a great snack, or as a side dish with some protein.  I also make vegetable cakes the week prior.  I had a bunch of random vegetables in my refrigerator that I needed to finish off (broccoli, asparagus, red pepper, onion, zucchini), so I put them in the food processor, and pulsed them to a small chop, and pretty much added the rest of the ingredients (corn, flour, water, seasoning) and cooked them the same way.  Those were super tasty as well.

Zucchini Cakes
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Prep Time: 20 minutes

Cook Time: 20 minutes

45 minutes

approximately 8 cakes

Zucchini Cakes

There can be many variations to this recipe....meaning, add more vegetables, substitute the flour for regular flour, or another gluten free flour you choose, change up the spices used, to your liking (add cayenne for instance). Have fun creating your own rendition. And create a sauce to go with them. I am dairy free these days, so no sauce, but sour cream or a chipotle mayo would be tasty.

Ingredients

  • 2 large zucchini, grated
  • 3/4 cup garbanzo bean flour
  • 1/4 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 grated parmesan cheese
  • 1/2 cup corn
  • High-heat cooking oil (avocado, coconut, grape seed)

Instructions

  1. Add all ingredients to a large bowl.
  2. Mix to combine. Should be gooey-like.
  3. Heat oil over medium heat in a large skillet.
  4. Form small patties with batter, and add to skillet.
  5. Cook about 4 minutes each side, until golden brown.
  6. Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
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