Blueberries and Cream Pops

This simple snack is absolutely delicious and a great substitute for popcorn during a snug movie night at home. Enjoy!

Ingredients

Recipe from www.laaloosh.com

• 1 container of blueberries, washed and dried
• 1 6oz vanilla nonfat Greek yogurt

Instructions

1. Line a small baking sheet with wax paper and empty yogurt into a small bowl.
2. Using a toothpick, dip each blueberry into the yogurt and swirl it around, shake off excess and place on baking sheet, using another tooth pick to help slide it off.
3. Once all blueberries are coated in yogurt, place baking sheet into freezer, and let freeze for at least an hour.

Homemade Falafel

If you like the chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Recipe serves 8; serve with chopped lettuce, tomatoes, and warmed pita rounds.

Falafel

• 1 15-oz. can chickpeas, rinsed and drained
• 3 Tbs. tahini
• 1 large egg
• 2 Tbs. grated lemon zest
• 1½ tsp. ground cumin
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. lemon juice
• 1 tsp. ground coriander
• ½ tsp. chili powder
• ¼ tsp. salt (or to taste)
• ¼ cup all-purpose flour
• 2 Tbs. finely chopped onion
• 2 Tbs. chopped parsley
• ½ tsp. baking powder
• Olive oil, for frying

Yogurt Sauce

• 2 cups plain nonfat yogurt
• 3 Tbs. chopped cilantro
• 2 Tbs. lemon juice
• 2 Tbs. grated lemon zest
• 1 Tbs. ground cumin

Directions

1. Make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
2. Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties. 
4. Make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.

Per Per serving (with 2 Tbs. Yogurt Sauce):

• Calories: 188
• Protein: 8 g
• Total Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 22 g
• Cholesterol: 27 mg
• Sodium: 383 mg
• Fiber: 4 g
• Sugar: 4 g

Sinfully Good Potato Salad

This potato salad is absolutely delicious. The best part about it is: it's healthy! That's right, 3 grams of protein and only 15 grams of carbs. Enjoy! 


Ingredients

•  2 pounds red potatoes with skin
•  1-1/2 cups celery, diced
•  3 stalks of green unions, chopped
•  1/2 cup red onion, chopped
•  4 Tablespoons pickle relish
•  1/2 cup light mayonnaise
•  1/2 cup fat-free mayonnaise
•  1 cup fat-free sour cream
•  4 teaspoons mustard
•  1 teaspoon celery seeds (optional)
•  2 eggs, hardboiled, chopped

Directions

In a large covered saucepan, cook the potatoes in boiling water for 20-25 minutes or until just tender. Drain well and cool slightly. Peel and cube the potatoes. Transfer to a large bowl. Add celery, onion and pickle relish. In a small bowl, mix together the mayonnaise, sour cream, milk, mustard, salt substitute and celery seed. Pour over potatoes. Toss lightly to coat potatoes and add egg. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

Carrots Gone Wild

These carrots will have you and your friends raving. They are bursting with with flavor and add a great pop of color to any plate. 

Recipes from TheOrganicKitchen.org

Ingredients
½ cup finely chopped flat leaf parsley
Zest of one lemon, finely chopped
1-2 cloves garlic, minced
2 lbs carrots
10 small shallots
1 T fresh thyme leaves
Extra virgin olive oil
freshly ground black pepper, to taste





Directions
Preheat oven to 425 degrees. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside. Peel carrots and cut them into 3-4 inches segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned. Serve warm along side any of your favorite dish.