You are going to LOVE this spread, it’s super simple to make and so delicious!!! It’s good on crackers, veggies, or toast. Bring this to a party or event and people will love you… seriously be prepared to make it over and over.
The highlight of this recipe is the Outer Spice Seasoning, it’s amazing and I have been having fun playing around with it ever since I got a bottle of the Original Blend. So far it’s great in this dip, chicken, and shrimp. I think it might just be good on ANYTHING… 🙂
Outer Spice is a locally owned business from Austin Texas that makes blends from the finest, quality ingredients that they hand select themselves, from around the world. They combine fresh herbs and spices in small artisan batches to create the most versatile combination of flavors. Their products are all-natural, Gluten- free, rich in antioxidants and have NO MSG! They are also Fair Trade, doing business with farmers and traders that practice Fair Trade!!! My kind of company!
So many spice blends out there have MSG in them, beware of it’s full name: monosodium glutamate, it’s bad stuff! You can rest assured of the quality behind this blend.
Prep Time: 35 – 45 min
Cook Time: 35-45 min
Makes: Approx 1 1/2 Cups of spread.
- 8 oz Farm Goat Cheese
- 3 Garlic Bulbs
- 1 TBS Outer Spice Original or more to taste.
- Oil (you can use olive, coconut, whatever you prefer).
- Preheat Oven to 375 F.
- Cut tops of garlic bulbs and add a little oil to the tops.
- Wrap in foil and I place in the oven for 35-45 min or until golden.
- Let cool when done or use paper towel to handle as you squeeze out roasted garlic cloves. Watch for bits of the outer layers.
- Mix goat cheese, garlic, and Outer Spice.
- ENJOY with friends and family!
This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 Slices
- 2 Large eggs, beaten
- 1 C. Egg whites
- 2 TBS milk
- 1 C. Crawfish: peeled, cooked, deveined
- 1/4 C. Sweet onion, chopped
- 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
- 1 Clove of garlic, minced
- 1 TBS Coconut oil
- 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
- 1 tsp. Long pepper, ground (regular is fine).
- 1 tsp. Himalayan Pink Salt (regular is ok).
- 1/4 tsp Smoked paprika for the top of frittata.
- 1/4 C. Goat cheese crumbles for top
- Preheat oven to 425 F.
- In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
- In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
- Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
- Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
- Let the frittata bottom and edges set on the stove top for about 5 min on low.
- Place in oven for 15-20 min or until done.
Hello Friends! As the summer winds down, I hope to find some more time to blog. It’s been one crazy few months and I have not had a dull moment yet. I’ve missed blogging and reading your blogs so I’m very happy to get back to it. While I was away ZestyBeanDog turned 2 in July! I missed it… does that make me a bad blog Mom? 🙂 Happy Belated Birthday ZestyBeanDog!
These burgers are wonderful and great for a filling lunch or dinner. They are low in fat and calories and high in fiber and have a decent amount of protein. You can make these as is and they will be vegan, adding some low fat cheese (as shown in picture above) will add some protein but will obviously not be vegan BUT tasty 😉 I will say these were awesome tasting but if you are expecting it to have the texture of meat, they will not quite (most freezer brands do not). I will be experimenting with that in the near future and see what happens. For now here is something not to be missed.
Prep Time: 30 min
Cook Time: 15 min
Serves: 2 large burgers or 2 medium and 1 small
- 1 Can low sodium black beans, drained well
- 1/2 Cup Panko bread crumbs
- 1 TBS Shallots, diced
- 1 tsp. Chia Seeds, ground
- 1 tsp. Flax Seeds, ground
- 1 Clove garlic
- 1 tsp olive oil
- 1 lime, juiced
- 1 tsp. Mexican oregano
- 1/2 tsp. Cumin
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1 green onion
- 2 TBS water
- Place all ingredients in a bowl and mix with a spoon. Transfer mixture to food processor (I love the Ninja).
- Blend all ingredients in a food processor, pulsing for about 20- 30 sec. It should not be liquidy or too dry. It will however be soft. Mold into patties and place on a plastic wrapped plate, cover and let set in fridge for at least 20 min.
- Turn skillet on medium and spray with pam or you can use regular olive oil. Once hot cook burgers for about 6-7 min on each side until golden brown and hot all the way through.
- Serve on your choice of bun with any toppings you like! It goes great with some sauteed kale! I love Cabot 75% as a reduced fat cheese, it’s very good!
Nutrition Facts for Black Bean Burgers includes 1/4 of a medium avocado.
Arugulaaaa it’s a VEGET-A-BLE 😉
This sandwich is healthy, filling, and delicious. As an added bonus it’s under 300 calories, 254 cals to be exact, high in protein and fiber.I love simple sandwiches like this, especially when I’m tired of the same ole meat and cheese.
- Calories: 254
- Fat: 10 grams
- Carbs: 31 grams
- Protein: 15 grams
- Cholesterol: 30 mg
- Sodium: 386 mg
- Net carbs: 24 grams
- Fiber: 7 grams
- Sugars: 2 grams
- Calcium: 30%
Prep Time: 5 min
- 1 Orowheat Sandwich Thin
- 1.5 oz Fresh mozzarella, sliced
- 1 Tomato (small), sliced
- 1 TBS Hummus, I like to make my own.
- .5 C. Arugula
Spread the hummus on the lightly toasted thin, then add tomatoes, mozzarella, and arugula. Done!