Hot Honey Whipped Cottage Cheese Dip
- 1 16-oz container full fat cottage cheese (I use Good Culture 4%)
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 tablespoon hot honey, plus more for serving
- Crack of fresh black pepper for serving
- Roasted and salted pistachios, chopped for serving
- Fresh basil for serving
Add cottage cheese, olive oil, and hot honey to a food processor.
Blend on high until smooth and creamy (1 or 2 minutes). You might have to stop a few times throughout to scrape the sides down.
Scoop whipped cottage cheese into a shallow bowl or on a small plate and top with a drizzle of hot honey, olive oil, a crack of black pepper, fresh basil, and chopped pistachios.
Serve immediately with pita chips. Serves 6.
Apple Samoas
- 1 apple (I prefer Honeycrisp)
- ⅓ cup unsweetened shredded coconut
- 3 tablespoons almond butter or cashew butter
- ½ tablespoon maple syrup
- 2 tablespoons chocolate chips
- ½ teaspoon coconut oil
Cut apple into 1/4-inch thick slices and cut or press holes in the middle to make a ring.
Mix coconut, almond butter, and maple syrup until fully combined.
Place mixture on top of each apple slice and place on parchment paper.
Melt chocolate chips with coconut oil.
Drizzle over each apple and place in the freezer until firm, about 5 to 10 minutes. I assume the leftovers will keep in the fridge for a day or two – but we never have any leftovers!
Goat Cheese-Stuffed Dates
- 17 medjool dates
- 4 oz goat cheese
- ½ cup pecan halves, chopped
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme + more for garnish
- ⅛ teaspoon paprika
- ⅛ teaspoon sea salt
Preheat oven to 400 degrees. Chop pecans and add to a small bowl with maple syrup, paprika, salt, and fresh thyme. Toss pecans to coat and spread on a baking sheet lined with parchment. Roast pecans for 8 to 10 minutes. Remove from oven and let cool.
Cut dates in half and remove pit.
Stuff each date with goat cheese, top with chopped pecans, and garnish with fresh thyme. Serves 17.
Turkey Pinwheels
- 4 large sheets lavash bread or flatbread
- 4 oz reduced-fat cream cheese, softened
- ¼ cup plain full fat Greek yogurt
- 1 ½ tablespoons Ranch seasoning mix
- 8 oz sliced turkey breast
- 8 slices cheddar cheese or American cheese
- 1 cup butter lettuce
- Salt and pepper, to taste
- Optional veggies:
tomato slices, bell pepper, carrot or cucumber matchsticks
In a small bowl, mix together the cream cheese, Greek yogurt, and the Ranch seasoning mix until well combined.
Evenly spread a portion of the Greek yogurt Ranch mixture over each lavash bread sheet, leaving a small border around the edges.
Place a few slices of turkey breast over the Ranch yogurt layer. Add two slices of reduced-fat cheddar cheese per lavash sheet on top of the turkey. Distribute the butter lettuce leaves on top. Sprinkle a little salt and pepper over this layer if desired.
Starting from one edge, tightly roll up each lavash sheet into a log shape.
Using a sharp knife, slice each rolled lavash sheet into 1-inch thick pinwheels. Arrange the pinwheels on a serving platter and enjoy. Serves 12.
