I’m linking up with Tina Muir and her Meatless Monday series- check out her recipes HERE
You know what? I love chips and dip.
I remember being a little girl and standing in the kitchen with my Father eating Green Onion Dip made with sour cream and one of those Laura Scudder’s dip mix packets. Then we would take a family sized bag of Ruffles and go to town. I can’t think of a more addicting combination– fat, salt, and crunch. Addiction and fond memories are not great when you’re trying to live a healthier life, though. I’d love to down a bowl of sour cream and Ruffles but I don’t want to get sick. It’s not that I can’t eat those things, I choose not to eat them because it’s not food that serves my body in any way.
While you really have let go of the past, you don’t need to give up everything and eat only celery sticks and spinach, either. There are so many great ideas on Pinterest, amazing food bloggers, and recipes online. Once you understand what clean eating is, it’s pretty fun to experiment in the kitchen.
We eat a lot of hummus– we get tired of that flavor, but my husband and I still crave chips and dip. We are always sure to read the labels of chips, and we find great healthier chip options at Trader Joe’s, Whole Foods, and even Costco. Things to look for: the fewer the ingredients the better and Non-GMO. Quinoa and Bean chips are great options, but be sure to check the label for hidden junk.
As for dip, even many dips in the store that seem healthy are full of preservatives and toxins, and since it’s very easy to make at home, I recommend making your own. Rob and I love this zesty, spicy White Bean and Lentil Dip:
- ½ cup of Cooked Lentils ( To save time use the pre-cooked from Trader Joe's)
- 1 can of White Beans rinsed and drained
- 2 T. of Fresh Lime juice (about one lime)
- 1 Smoked Chipolte Chili ( I use Embasa Brand available in the Latin section of the market- only use one NOT the whole can)
- 1 t. of Smoked Tabasco
- 1 t. Cumin
- Salt and Pepper
- Place all ingredients in a food processor and blend until smooth and creamy. Place in bowl and serve with chips and/or veggies. Can be stored in an air tight container in the fridge for up to one week.