Greek Dip

Easy as pie. Or dip. Whatever. You’ve got this.

Ingredients

• 1 family size classic Sabra hummus (or hummus of choice)

• 1 cucumber, chopped

• 2 red peppers, chopped

• Jar of Kalamata olives, no pits

• 1/2 red onion, diced

• 1 1/2 cups cherry tomatoes, sliced in half lengthwise

• Garlic powder

• Feta cheese

• Dried oregano

1. Spoon out hummus into the dish

2. Layer with veggies, olives, and cheese.

3. Top with a sprinkle with garlic powder and oregano - just a dash of each!

4. Serve with pita chips and/or veggies. (For GF serve with veggies and no cheese for vegan).

Thanks to our super chef Kristi for this recipe! We’ve had it at parties….hence the reason we accosted her for this recipe.

Detox Smoothie

A little something to even out the Super Bowl and Valentine’s Day treats.

Ingredients

• 1 cup fresh spinach

• ½ cucumber (peeled if desired)

• 1 stalk celery

• 1 cup pineapple (frozen)

• ¼ cup papaya

• 1 tablespoon ginger root (fresh)

• 1 tablespoon lime juice (fresh squeezed )

Instructions

1. Place spinach, cucumber, and celery into blender. Blend until smooth. The cucumber should provide enough liquid, but if not, add a little water.

2. Add the pineapple, papaya, ginger, and lime juice. Blend again until completely smooth.

3. Serve immediately or refrigerate in jars with tight-fitting lids for up to 2 days.

Thank you to Simple Green Smoothies for this recipe. Make sure you check out the original recipe for other foods to fight bloating and more fabulous smoothie recipes.

7-Layer Dip

An oldie but a goodie.

Ingredients

• 1 ¼ cups salsa

• 16 ounces of refried beans, canned

• ½ cup sour cream

• 2 tablespoons taco seasoning (optional)

• 1 cup guacamole, prepared

• 1 ½ cups cheddar cheese

• ½ cup black olives and/or tomatoes

• 4 sliced green onions

Instructions

1. Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).

2. Spread a layer of refried beans in the bottom of a 9x13 pan.

3. Then spread a layer of sour cream over the refried beans. (It’s quite delicious to mix taco seasoning in with the sour cream before spreading if you’re into that).

4. Spoon guacamole over the sour cream and gently spread. Repeat with drained salsa.

5. Top with cheese, olives/tomatoes and green onions.

6. Chill 1 hour before serving. Serve with tortilla chips.

Tom Brady's Favorite Protein-Charged Smoothie

In honor of Tom Brady's TB12 nutrition brand & his Brady Brand apparel company ​merging with NoBull​, this week's Tailgate Treat is Tom's favorite smoothie.

Ingredients

• 1/2 tbsp hemp seeds

• 1/2 tbsp chia seeds

• 1/2 tbsp flax seeds, ground

• 1 handful of walnuts

• 1 tbsp almond butter

• 1 scoop TB12 Vanilla Plant Based Protein OR your favorite protein powder

• 1 cup frozen organic blueberries

• 1 banana, medium-sized

• 3/4 cup oat milk
  

Instructions

1. Combine ingredients in a blender and enjoy.

Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Whether you’re into dishes that are fun to share with friends, you’re planning ahead for an Olympics (or Super Bowl) party or if you want comfort food gone healthy, this one’s for you.

Ingredients

Potatoes:

• 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried

• 4 teaspoons canola oil

• 1/4 teaspoon salt

• 8 ounces broccoli florets, coarsely chopped (about 4 cups)

• Nonstick cooking spray

• 3 pieces Canadian bacon, finely diced (about 3 ounces)

• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  

Avocado Creme:

• 2 scallions, thinly sliced, greens reserved

• 1 medium avocado

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons lime juice

• 1/4 cup cilantro leaves

• 1 clove garlic

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

The original recipe is from Ellie Krieger and it’s fabulous. Here it is along with links to other of her delicious dishes.

Skinny White Chicken Chili

We’re slightly obsessed with all things Lillie Biesinger (@lillieeatsandtells), as her recipes are good for your waistline and full of flavor.

Ingredients

• 3 medium bell peppers diced 380 g

• 2 medium onions diced 540 g

• 2 medium zucchini chopped 355 g

• 5 cloves minced garlic or frozen dorot cubes

• 1 tbsp cumin

• 8 oz 2 small cans mild diced green chilis

• 400 g green enchilada sauce half a huge can

• 550 g rotisserie chicken breast, about 1.25 lb shredded and/or chopped into bite-sized pieces.

• 3 cups chicken stock

• 1/4 cup 44 g Greek yogurt cream cheese

• 128 g corn

• Salt and pepper to taste

Instructions

1. Heat a large pot over medium, high heat, spray with cooking spray.

2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.

3. Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

4. Stir in Greek yogurt, cream cheese, and corn and simmer for five more minutes just until corn is no longer frozen. All done!

5. Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!

Go check out the original recipe for the macros (nutritional value) and variations. Do yourself a favor and pick up one of LIllie’s cookbooks. (One more time is our favorite). You won’t regret it.

Homemade Copycat Perfect Bars

Photo: Eat The Grains

We love to grab these at the store for an on-the-go meal, but they’re so expensive, so why not pack a little extra protein in your life without having to fire up the oven?

Ingredients

• 1 cup natural peanut butter (256 grams) (you can use smooth or chunky)

• 1 cup egg white protein powder (80 grams) - see notes for substitutions

• 1/4 cup maple syrup (see notes)

• 1/4 cup mini chocolate chips (60 grams)

• Flaked sea salt, for topping

Instructions

1. Add your peanut butter, protein powder and maple syrup to a stand mixer and use the paddle attachment to mix until a dough forms, about 30 seconds to one minute. If you don't have a stand mixer, you can use a food processor or just mix by hand with a fork in a medium-sized bowl.

2. Add in 3 tablespoons of the chocolate chips and mix again until combined about 5 seconds. Be careful not to overmix as the dough will become crumbly.

3. Line an 8x8 glass baking dish or bread pan (an 8x8 will give you 8 thinner bars and a bread pan will give you 6 thicker bars)* with parchment paper (this makes for easy removal) and press mixture into the bottom of the pan until evenly distributed. Top with the remaining chocolate chips and a little bit of sea salt. Cut into 8 equal-size bars. To firm them up a little, you can place them in the fridge. Store in the fridge for up to a week.

Thanks to Kelly with Eat the Gains for this fabulous recipe. Make sure to check out the original for tips, tricks and other mix-ins. There are so many versions of this recipe out there, but we chose this one because of its’ high protein and low sugar content.

Calories: 292kcal

Protein: 16g

Carbs: 20g

Fat: 19g

Chicken And Cauliflower Rice Soup With All The Herbs

Photo: Goop

Just what the doctor (and your stomach) ordered.

Ingredients

• 3 tablespoons extra virgin olive oil

• 1 onion, diced

• 4 cloves garlic, roughly chopped

• 2 carrots, diced

• ½ bulb fennel, diced

• 2 quarts chicken stock

• 2 cups cauliflower rice (about ½ head)

• 2 cups cooked shredded chicken

• 2 lemons, in wedges

• Any combination of fresh parsley, tarragon, dill, cilantro, and mint, roughly chopped

Instructions

1. Heat the olive oil over medium heat in a large pot.

2. Add the onions and garlic and a pinch of salt. Sauté for about 5 minutes, until fragrant and translucent.

3. Add the carrots and fennel. Sauté for another 5 to 10 minutes until tender.

4. Add the chicken stock and bring to a boil, then reduce to a simmer.

5. Add the cauliflower and chicken 5 to 10 minutes before serving, just to heat the chicken through and gently cook the cauliflower—it should be al dente.

6. Ladle into bowls, top with lots of herbs, and squeeze a few lemon wedges over the top. (Pack the herbs and lemon separately and add in before serving leftovers).

Thanks to Goop for this fabulous recipe. We love GP and Goop. This is one of the many delicious recipes you can find on their site. If you want to up your detox game beyond this soup, check out the Higher Dose Infrared Sauna Bag featured in our 2022 Holiday Gift Guide.