These don’t even count as recipes because they are so simple, but I’ve been eating them a lot lately because they are fast to make and relatively healthy. I like eating them with organic pretzels or crackers to dip.
Spinach Artichoke dip:
- Mix together:
- A bunch of frozen organic spinach
- An equal amount of artichoke hearts (or even better- artichoke antipasto in a jar which already has some spices mixed in)
- Several spoonfuls of mayo and/or vegan grated cheese
- Either microwave for about 2 minutes, stirring after 1 minute, or for a crunchy top bake in the toaster oven or normal oven for about 30 minutes
Salmon dip (has lots of Omega 3s!):
- Mix together:
- A can of boneless, skinless salmon
- A few spoonfuls of mayo
- A bit of mustard
- Either capers, olives, pickle slices, cucumber slices, or celery slices
Tahini dip (good on falafel or to dip veggies into):
- Mix or put in the food processor:
- 1/2 cup tahini (sesame seed paste)
- a spoonful of minced garlic
- 2 tablespoons olive oil
- 1/4 cup lemon juice
Eggplant dip:
- Roast eggplant (cutup eggplant goes faster, or you can do it whole if you poke some holes in it, until it’s smooshy- about 45 min)
- Most people peel the eggplant, but I keep the peel on since I don’t mind the little dark specks and think the peel probably has lots of vitamins
- Put in the food processor with some olive oil, garlic, lemon juice, and tahini
Bonus: you can feed these to your baby as well and they are smooshy and easy to eat without teeth!
Sadly at some point I’ll have to start cooking normal real meals for myself and my family, but until then I’ll gladly just eat some crackers and dip for lunch 🙂
Growing Green 