Bunny Spinach Dip

I love spinach so of course I love spinach dip! What I love even more is this cute Bunny I made out of it. This app is perfect for Easter and everyone will be sure to enjoy it. You can use your favorite vegetables and crackers to dip—the possibilities are endless!

I doubled this recipe because I made it for my work’s potluck so you can still make this by making one batch: just use 1 cup of mayo, 1 cup of sour cream, 1 bag of spinach and 1 packet of Knorr® mix. You can assemble it the same—just don’t take as much bread out of the bread bowl. Easy peasy! 🙂

Bunny Spinach Dip

Bunny Spinach Dip

This dip is almost too cute to eat!

Ingredients

3 bags of spinach

2 tsp. olive oil

Garlic powder, salt and pepper for extra seasoning

2 cups of mayonnaise

2 cups light sour cream

2 packs of Knorr® vegetable dip mix

1 bread bowl

1 baguette

1 cucumber; sliced

Celery sticks

1 bag of carrot sticks

Pita Chips; optional for dipping

Instructions

  1. Bring a medium/large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
  2. Drain all the excess water out of spinach in a colander and let cool for about 10 minutes.
  3. Chop cooled spinach and place in a medium bowl. Add mayonnaise, sour cream and Knorr® dip mix. Stir until combined.
  4. For the Bunny’s belly: cut the center of your bread bowl in the shape of an oval or circle (I used an olive loaf because that’s all Nob Hill had at the time). Make sure to SAVE the top you cut because you need this for the Bunny’s face! Take out extra bread and to make a bowl out of it. Place spinach dip in bread bowl and place in the refrigerator.
  5. For the Bunny’s ears: cut the ends off of the baguette; about 4 inches long. Slice the remaining baguette to dip! For the Bunny’s face: use the round piece from the bread bowl and use sliced carrot sticks for the eyes and nose and a piece of sliced celery for the mouth. For the whiskers, slice a stick of celery diagonally and cut in half.
  6. Assemble Bunny on a cookie sheet lined with foil—place the belly, face and ears. Place cucumber slices on the bottom (for the grass), then place slices of baguettes, more cucumbers and carrots. Enjoy this cute app!
http://kathrynskitchenblog.com/2017/04/bunny-spinach-dip/

 

Perfectly Roasted Thyme Carrots

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I watched “The Pioneer Woman” on the Food Network channel the other day and these delicious carrots looked so good. I made a batch myself and added a few extra ingredients. There’s something about roasting vegetables that are always so good and satisfying.

Yield: 4

Ingredients:
1 dozen carrots; peeled
A handful of fresh thyme
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup olive oil

Steps:
1. Preheat oven to 400 degrees F. Carefully slice the carrots in half (longwise). Don’t worry about them being perfect! Add sliced carrots to baking sheet and sprinkle with olive oil, fresh thyme, salt, pepper, and garlic powder and mix until combined..I mixed with my hands, it was the easiest way. Once carrots are seasoned, put in oven and let roast for 35-40 minutes.
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Healthy Carrot Cake Oatmeal

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Oatmeal is one of my favorite things to eat for breakfast so I try my best to make time for it. Carrot cake is one of those foods where you either love it or hate it for most people, and I loooove it…but my waist doesn’t. This hearty breakfast definitely cures my sweet tooth without feeling guilty. I love recreating the original oatmeal recipe because the new flavor creations are endless and this recipe is completely good for you. This is so good and full of flavor you will easily forget that it’s healthy!

Yield: 2

Ingredients:
1 1/2 cup vanilla almond milk; unsweetened
1 shredded carrot
1/4 cup raisins
1 Tbsp honey
1/4 cup oatmeal
1/4 cup steel cut oats
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
Sprinkle of almonds or pecans (optional, I prefer almonds!)

Steps:
1. In a small or medium saucepan, heat almond milk and add carrots and raisins. Stir consistently for 5 minutes..this will soften the carrots and plump up the raisins.

2. Once milk is warm, add honey, oatmeal and steel cut oats. Stir with a spoon and add in cinnamon, vanilla extract, and nutmeg. Stir until oatmeal thickens (about 4-5 minutes). Remove from heat, spoon into bowl, sprinkle with almonds and a dash of cinnamon. Enjoy while its hot!

Check out my other Healthy Oatmeal Recipes:
Pumpkin Pie Oatmeal
Peanut Butter & Jelly Oatmeal
Banana Nut Bread Oatmeal
Overnight Peanut butter & Nutella Oats

Quinoa Chicken”Fried” Rice

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One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

Ingredientes:
2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

Steps:
1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.
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2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.
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Lemon Kale Gem Salad

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I have been wanting to make this since the beginning of the year. My fiance and I went to San Francisco for New Years with some friends and we stopped at this little cafe on the way there. Everything they had looked delicious and so fresh, I just knew it was going to be great. I ordered their zesty kale salad and I couldn’t believe the powerful flavor it had. It was just a salad so I wasn’t expecting it to be anything special or anything..but I was wrong!  I couldn’t figure out how they made their dressing and how to make the kale leaves tender. Luckily I did some research, and added my own flare to this salad. Another healthy tip to remember is..the more color you eat, the better. Taste the rainbow!

Ingredients:
4 cups chopped kale; remove ribs
2 lemons
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded carrots
1/2 cup dried apricots; chopped
2 Tbsp dried cranberries
1/4 cup roasted almonds
1 cup bell peppers; chopped
1/2 cup cherry tomatoes; cut in half
1/4 cup feta cheese

Steps:
1. In a large bowl add kale, and squeeze the juice from 2 lemons (watch out for the seeds), then drizzle olive oil. Season with salt and pepper, cover bowl with plastic wrap and let sit in the refrigerator for 2 hours. This will make the kale leaves softer and easier to eat…it also adds in all the zesty flavor!

2. Once the salad is ready to be topped, just start sprinkling your toppings! This can be fun, use your imagination and use the fresh ingredients you love. That’s why I called it a “gem” salad because I used all my favorite salad toppings. The possibilities are endless so be creative!