The past couple of days I’ve been busy planning, scheduling and browsing some recipes online. This year we are starting a new tradition – Christmas brunch. Now, since I have to be somewhat picky with what I eat, I so generously volunteered to bring the easiest thing for everyone to enjoy at breakfast… a fruit bowl. I’m going for the classic “First Watch” bowl of fruit: melon, pineapple, grapes, and so forth.
Pair that with some poached eggs, and gluten free pancakes, and I’m a pretty happy camper!
I’m also looking forward to having a “girls day” with some of my girlfriends from church. We are starting our New Year by renewing our mind with a Holy Spirit movie marathon, watching Furious Love, Father of Lights and Holy Ghost pt. 1 & 2. Most of these women have never seen these films, so I’m pretty excited. I think it will open some doors for questions and discussion about how God is still moving today.
I’m currently making a snack menu for us to enjoy, nothing too fancy. I want a combination of tasty, but not too terrible (I’m not so sure these women appreciate clean eating the way I do, and Lord knows I’ve been craving some treats!).
Here is what I have so far:
Warm Spinach & Artichoke Dip with Baby Carrots
– 1 package (8 oz) of cream cheese (I used greek for the extra probiotics)
– 1/2 cup greek yogurt or sour cream (again, I used greek yogurt)
– 1 cup parmesan cheese, shredded
– 1 cup mozzerella cheese, shredded (you can use Veggie shreds vegan cheese)
– 1 can artichokes (14 oz), chopped
– 1 cup cooked spinach
– 4 garlic cloves, minced
*1)in a medium pan, combine cream cheese, greek yogurt, parmesan cheese, mozerella, and stir over medium heat until cream cheese melts.
2)stir in cooked spinach and chopped artichokes and cook for 1-2 minutes over low-medium heat until it is combined and creamy. stir in minced garlic and remove from heat. add salt to taste. Here is a picture of the recipe I made not long ago:
Pumpkin Cream Cheese Dip with Apples Slices
– 1 package of cream cheese
– 1/2 cup of pumpkin puree
– a few “pinches” of cinnamon (to taste)
– optional nutmeg/ginger (to taste)
– 2+ tablespoons of honey (I used way more honey than that…)
*1)stir together cream cheese, pumpkin, honey and seasonings in a medium bowl for 1 minute or until smooth. serve immediately or refrigerate in a tightly covered container.
I could eat “dips” as my primary “food group”. Most of my diet, if I’m being honest, gravitates towards things like hummus, guacamole, black bean dip and salsa. These dips are by no means vegan or dairy free, but the dips are lower carb and I will be using gluten free macaroni for these mac ‘n cheese cups.
Baked Mac ‘n Cheese Cups
– boxed macaroni and cheese dinner (I buy Annie’s gluten free/organic. You could also use cauliflower, but I’ve yet to try it)
– 1/2 cup of sour cream
– 1 egg
– 1 1/2 cups of cheddar cheese (or possibly vegan shreds)
– 1/4 cup cracker crumbs (gluten free)
*1) Preheat oven to 350 degrees. Prep your mac and cheese dinner as directed by the box. Add egg, sour cream, and 1/2 cup of shredded cheese.
2) Grease a mini muffin pan and fill with the mac and cheese mixture. Top with some more shredded cheese and cracker crumbs.
3) Bake for 15 minutes. Be sure to let the pan cool for at least 10 minutes. If you remove them too early, they’ll fall apart.
The recipe also says they can easily be “reheated”… sounds good for breakfast leftovers!