When I Dip, You Dip, We Dip

Aside from providing lyrics for mediocre 80s pop songs, dip can fill your belly and provide some nutrition as well. Not all dips are cholesterol-tastic and kcalorie landmines-- if you choose wisely, assorted dips can be healthful and delicious additions to any diet.

Here are a few of my most recent favorites:

Oasis Foods Lentil Dip
While I am a devoted fan of Whole Foods, I occasionally wander to a local health food store for more exotic foodie finds. On one such occasion, I came across Oasis Foods' Lentil Dip. Never before had I seen such an exotic dip--of all things to make into a dip, I would expect beans or cheese, but not lentils. Thus, for its sheer novelty, I threw it into my basket.
Upon opening, this lentil concoction looks a little...off. It has a strange texture, almost clay-like and much more solidified and thick than hummus. However, with a little mashing and stirring, it more closely resembles a "dip." Its taste is satisfyingly salty and hearty. The inclusion of Mediterranean spices provide for a fantastic flavor experience. Each 2 T serving provides a mere 11 kcalories, zero fat (as the label proudly proclaims), and 2 grams of protein. With stats like that, I don't feel guilty about the fact that I ate the entire tub in 2 sittings...

My favorite way to enjoy this dip is in the form of a lentil-veggie wrap. Mushrooms and tomatoes make excellent accompaniments to the lentil goodness. You can also enjoy the lentil dip as you might any other dip, with fresh crudites, crackers, or mini pita breads.
Cedar's Tomato Basil Hummus
I have been a long-time fan of Cedar's products, most notably their line of organic hummus; they come in varieties like roasted red pepper, "Garlic Lover's," and, my most recent discovery, tomato-basil. I found this a unique combination of flavors, as hummus varieties tend to reflect the food's Arabic heritage, featuring add-ins such as olives, pignoli, or lemon. This tomato-basil variety, however, takes hummus to Italia. Once again, the novelty of the item convinced me to give it a try.
Unlike the above lentil dip, this dip is flavorful and creamy from the moment the package is opened. It boasts the typical superstar profile of traditional hummus, with 2 grams of protein, just a half-gram of fat, and a smidgen of fiber and iron. FYI, it is wheat and gluten free as well!

Tomato-basil hummus makes for an excellent spread on sandwiches and wraps; try it in a grilled cheese for a true party in your mouth. It works well for portable meals as well--just pack it with some pita and raw veggies, and you've got a tasty meal to-go.
Wholly Guacamole 100-Calorie Snack Packs
Anyone who reads this blog knows that I have a minor obsession with avocados (check out the tags list at right for evidence!). This wonder-fruit boasts myriad health benefits, including vitamin K, potassium, fiber, and heart-healthy monounsaturated fats. Avocados have a distinctive creamy and fresh taste. (For more information about avocados, visit here).

Thus, guacamole has become one of my favorite foods. With these snack packs appearing all over the blog world, I couldn't pass them up when I spotted them at my local Wal-Mart Supercenter.
Each serving comes in an individual packet, not unlike the packaging used for string cheese. There are just three packs per box, making it quite a pricey luxury at $4 per box. Along with the hefty price tag, Wholly Guacamole delivers a tremendous flavor. By far, its most prominent flavor is garlic. I am a garlic lover, so this flavor overload does not bother me, but this product is definitely not for the garlic-timid. As a demonstration, I will detail a real-life event:

*Caroline peels open a snack-pack for a tasty sandwich*

Mom yells from another room, "Caroline, what is that smell?! Are you making pesto or something?"

Clearly, the green goo is pungent.

Anyway, each pack contains 100 kcalories, 8 grams of fat, and a whopping 4 grams of fiber. I'm willing to have stinky breath for creamy taste and fantastic nutrition.

You can use these snack packs like you would any guacamole: in a taco salad, as a spread with a black bean burger, as a nacho-topper, or as a mayo substitute in sandwiches (I especially enjoy it with plain tofu!). Alternatively, you could use it as an accompaniment to chili, a creamy sauce for scrambled tofu, or just as it was meant to be: a dip for chips and veggies! Note: The Wholly Guacamole website also includes a recipe section for even more ideas.
**I used Wholly Guacamole only for the first two pictures. The other photographs depict homemade guacamole**

Go on, bust out the pita chips and carrots--get dipping!

Temporary Escape

Well, Thanksgiving break has officially come to a close, and I have returned to reality. I fully enjoyed my 6 days of relaxation and recuperation; sadly, it was just a temporary escape. I now have final papers and exams to deal with, but at least I'll be back home f in a mere 11 days, just in time for my sisters' graduations (Lea has earned her MBA, and Katie has just completed nursing school). In addition to celebrating their scholastic achievements, I am sure there will be some holiday festivities as well:)

Here is a culinary perspective of my last few days at home...Enjoy!

Friday
I made a vibrant smoothie on Friday evening: blueberries, strawberries, soymilk, and hemp protein made for quite the nutritious treat.
Saturday
I squeezed in a quick workout and breakfast before heading out to run some errands with my dad. Nothing is quite as quick and portable as a smoothie...so that's what was on the menu for breakfast. I made a simple strawberry-almond milk-almond butter concoction and served it alongside a mini bagel with my new honey butter. WHAT A TREAT! That little tub of spreadable joy was definitely a wise purchase.
Among our multiple errands, we managed to squeeze in a trip to the health food store, where I picked up a tub of lentil dip. I spread about 1/2 cup of this deliciousness onto a wrap and stuffed it with mushrooms, tomatoes, and yellow bell pepper. I also had a salad and an apple with cashew butter before heading out the door for more shopping...
Dinner was a simple affair, but I managed to reinvent my Turk'y roast in yet another fashion. I chopped it up, mixed it with mozzarella cheese and dill weed, and placed it atop a leftover baked potato. On the side, I had a salad with currants, and a bowl of homemade tomato-spinach soup.
My final shake of the vacation was downright delectable. I combined chocolate hemp protein with a frozen banana and strawberries, plus the usual soymilk. I topped it off with some chocolate syrup, but yet again it sank to the bottom before I could get a good picture. Oh well--it made for a nice surprise at the bottom of the cup:)
Sunday
I made a batch of overnight oats on Saturday night so that I could get to church on time yesterday. I soaked 1/2 cup oats in almond milk and added pumpkin and almond butter in the morning. That's a mug of gingerbread tea on the side. Yum.
After being dropped off at the Atlanta airport, I dug into my packed lunch: a Turk'y sandwich, cherry tomatoes, a clementine, and a few cashes. Sorry for all the crotch shots...I was trying to be discreet.
When I finally arrived back home at the apartment, I was starving! My dinner was inspired by a conversation I had earlier in the day with my dad. He told me that one of his favorite "snacks" back when he was at Duke consisted of a hamburger, peanuts, and chocolate milk. Accordingly, I had a Bistro burger (with organic K+M), chocolate rice milk (rice milk with special dark cocoa and stevia), and peanuts...plus a spinach salad and squash for some extra nutrition.
The smoothie last night was another winner: frozen banana, peaches, soymilk, Nutribody protein, and ginger granola.
Monday
Since I was so dissatisfied with my last Banana Bread Blender, I made another attempt today. This time, I used spelt flakes, soymilk, almonds, cinnamon, and a frozen banana of course. Much better.
I had to evaluate an on-campus eatery today for the dining committee. Since this particular location is a nation-wide chain that serves only "chikin" (can you guess which one?), my options were limited. The coleslaw didn't look all that appealing, so I opted for the garden salad and picked off the chicken strips and cheese. When I returned to the apartment I added my own black beans, plus the packet of sunflower seeds that came with it. To round out the meal, I also had a cup of broccoli soup, crackers, and a tangerine.
The soup ended up being quite comforting...What's your favorite comfort food?

Now I must get some work done. It's the end of the semester...hang on tight!

Be back on Wednesday!