September 26, 2018 | Calie Wendlandt
I don’t know about you but Fall is one of my favorite seasons! The weather is cooling down, baseball playoffs are underway and football is just getting started.
The weekends are filled with friends and tailgating rituals where food is always fabulous. Since I’m a nutritionist I get lots of questions on what I like to eat or bring to our weekend parties so I’ve created a few healthy recipes to share that never disappoint.
1. Cowboy Caviar with Organic Blue Corn Chips
2. Guacamole served with carrot, jicama, and cucumber slices
3. Chicken Curry Meatballs served with a Thai peanut sauce
4. Fresh Berries served with sugar-free whipped cream
– Serves 8
2 cans (15 oz) low sodium black beans
1 cup chopped cilantro
1 can (11 oz) corn
1 small red onion diced
5 Roma tomatoes diced
2 avocado (medium firm) cubed
1 jalapeno diced
4 medium garlic cloves minced
3-4 Tablespoons of lime juice
1/2 cup light Italian dressing
1 tsp sea salt or to taste
1. In a large bowl, combine diced tomatoes, chopped onion, seeded and diced jalapeno, sliced avocado, drained corn, rinsed and drained black beans and chopped cilantro
2. Stir in 3-4 TBSP of lime juice, 1/2 cup Italian Dressing, 4 minced garlic cloves and 1 tsp of salt or season to taste. Mix everything together and serve with organic blue corn tortilla chips.
Chicken Curry Meatballs with Thai Peanut Sauce
– Serves 12
1 1/2 pounds ground chicken
1 carrot grated
2 cloves of garlic
2 tsp curry powder
1/2 tsp salt
handful of cilantro leaves chopped
2-4 TBSP – Coconut Oil
Mix all ingredients together either using your hands or a food processor. Using your hands form 12-24 meatballs, you choose. The larger you go, the longer it takes to cook. Heat several tablespoons of coconut oil in a large frying pan over medium–high heat. When it is hot enough that a meatball sizzles as soon as it hits the pan, put the meatballs in. You might have to cook these in batches. Sear the outside of the meatballs and then place in your crockpot to finish the cooking. I like to place my crockpot on low and let them simmer for about 2 hours. With 30 minutes left, add the Thai peanut sauce.
Thai Peanut Sauce
14 ounces coconut milk
1/2 cup peanut butter
3 tablespoons fresh lime juice (1 medium juicy lime)
1/4 cup liquid aminos – heres what I use
1/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
Add all the ingredients to your blender and blend until smooth.
My favorite Guacamole!
3 Avocados – medium firmness, sliced in half, seed removed
1 Roma Tomato – diced
1/4 of a Red Onion
2 TBSP chopped Cilantro
1 to 2 TBSP fresh lime juice
1 jalapeno seeded and diced
Salt to taste
Start by scooping out the avocado meat into a medium-sized bowl. Add the diced Roma tomatoes, diced red onion, seeded and diced jalapeno, cilantro, and lime juice. Mash all the ingredients together with a fork and season with salt to your liking.
Serve with sliced carrots, jicama, and celery.
Fresh Berries with sugar free whipped cream
– serves 8
4 cups of berries.
I like to use a mix of blueberries, raspberries, and strawberries.
Rinse your berries and dry them with a paper towel. Slice your strawberries and add all the berries to a bowl.
Bring along your favorite sugar-free whipped cream .