Labneh Spread
Recipe courtesy of Jenn Fillenworth, MS,
RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6
12 ounces whole milk Greek yogurt
1/8 teaspoon salt
1/2 teaspoon fresh lemon juice
2 tablespoons olive oil
1 pinch sea salt, for garnish
fresh herbs, for garnish
pita bread, grilled
assorted seasonal vegetables
In bowl, mix Greek yogurt, salt and
lemon juice.
Transfer mixture to fine mesh strainer
lined with cheesecloth.
Wrap mixture in cheesecloth and strain
over bowl in refrigerator 24-48 hours. Strain
longer to make thicker.
Once thickened as desired, remove from
cheesecloth and top spread with olive oil,
sea salt and fresh herbs.
Serve with grilled pita bread and
assorted seasonal vegetables.
Blueberry Apple Crisp Smoothie Bowl
Blueberry Apple Crisp Smoothie Bowl
Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1
1 cup frozen blueberries
2 cups apples, roughly chopped, reserving
2 tablespoons for topping
1 teaspoon cinnamon
1/2 cup plain, non-fat Greek yogurt
1 cup spinach
pure maple syrup, to taste
ice cubes (optional)
Toppings:
2 tablespoons oats
1 teaspoon pure maple syrup
1 tablespoon pecans, chopped
2 tablespoons reserved chopped apple
fresh blueberries
In blender, blend blueberries, apples, cinnamon, yogurt
and spinach until smooth. Taste and add maple syrup,
to taste. If thicker mixture is desired, add ice cubes.
Pour into bowl. Mix oats with maple syrup.
Top smoothie mixture with oats, pecans, apples
and blueberries.
Labneh Spread
Lentil Tacos with
Tangy Guacamole
Recipe courtesy of culinary dietitian
Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6
Tangy Guacamole:
1 medium ripe
avocado, pitted,
peeled and
chopped
1 tablespoon orange,
lime or lemon
juice
1/4 teaspoon hot
pepper sauce
1 clove garlic,
minced
1/2 cup plain, fat-free
Greek yogurt
Lentil Tacos:
2 1/3 cups water
1 cup dry brown
lentils, rinsed
and drained
1/2 cup finely chopped
onion
2 teaspoons chili
powder
2 cloves garlic,
minced
1/2 teaspoon salt
1 1/2 cups seeded
and chopped
tomatoes, divided
1 1/4 cups (5 ounces) shredded
cheddar cheese, divided
12 yellow corn taco shells
To make Tangy Guacamole: In
small bowl, mash avocado, juice,
hot pepper sauce and garlic. Stir in
yogurt. Cover and refrigerate until
serving time.
To make Lentil Tacos: Heat oven
to 400 F.
In medium saucepan over medium-
high heat, combine water, lentils,
onion, chili powder, garlic and salt.
Bring to boil. Reduce heat. Cover
and gently boil 12-15 minutes, or
until lentils are just tender. Uncover
and boil 5-15 minutes, or until most
liquid evaporates.
Remove lentils from heat. Stir in
1 cup tomatoes and 3/4 cup cheese.
Spoon into taco shells. Stand filled
tacos in 13-by-9-by-2-inch baking
dish. Sprinkle tacos with remaining
tomatoes and cheese. Loosely cover
dish with foil. Bake 3-5 minutes, or
until cheese melts.
Stir guacamole. Serve with
warm tacos.
Lentil Tacos with Tangy Guacamole
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