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Healthy Chili Cheese Dip for Game Day

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Hosting a party for the big game? This healthy chili cheese dip will be loved by everyone. It’s especially good with a chip!

 

How bout them Packers? HOW ABOUT THEM PACKERS? I feel like I am all in to football now that Mark and I are together. I have never met a crazier set of fans than fans from Wisconsin. Mark is a born and raised Packer fan and went to Madison…so he’s got Wisconsin fan in his blood. I experienced my first Packer game at Lambeau and Badger game at Camp Randall (vs. Minnesota) this year. I’m a changed woman. LOL JK. But really I have grown to enjoy football in lots of ways…especially food and drink because that’s what I do best. This even means BEER. I can’t believe I’m about to say this, but I drink beer now! For the first 25 years of my life I would try beer here and there and just about spit it out I thought it was so disgusting. Now I enjoy a cold micro brew like the good Minnesota girl I am. I prefer lagers, wheats, and sours…and that’s about it. If it’s hoppy, get it away from me!

Now the food part. I love hosting football parties because it gives me an excuse to make a whole lotta food…the thing I do best! This recipe is actually epic. It’s a classic turned healthy and to be honest, I don’t know why it wasn’t made like this in the first place! Chili cheese dip is typically made with ground beef + canned beans with spices/sauce + cream cheese + more cheese. My chili cheese dip is made with:

  • ground turkey
  • pinto beans
  • Greek yogurt
  • spices
  • cheese

I kid you not, you will not taste the difference between this lightened up version and the original kind.

I made this ALL FOR YOU PACKERS. So you better win the game this weekend. K thx.

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Healthy Chili Cheese Dip for Game Day

Healthy Chili Cheese Dip for Game Day

  • Author: Sandra
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Ingredients

Scale
  • 1 pound ground turkey
  • ½ yellow onion, finely diced
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 4.5 oz. can of green chilis
  • 3 tablespoons tomato paste
  • 1 15 oz. can pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ tablespoon garlic powder
  • ⅛ teaspoon salt (or more to taste)
  • ½ cup nonfat Greek yogurt
  • ⅔ cups Mexican cheddar cheese (divided ⅓ and ⅓)

Instructions

  1. Preheat oven to 400º and spray a 9×9-inch pan with cooking spray.
  2. Place olive oil on a large frying pan and heat over medium/high heat. Add onion and minced garlic and sauté until onions are translucent.
  3. Add ground turkey to the pan and cook for 5-8 minutes or until the meat is fully browned.
  4. Turn heat down to low/medium and add green chiles, tomato paste, pinto beans, and spices. Mix and let cook for 2-3 minutes.
  5. Add Greek yogurt and ⅓ cup cheese into the meat mixture and combine.
  6. Transfer into to a 9×9 inch oven safe pan and sprinkle the remaining ⅓ cup cheese on top.
  7. Bake for 15 minutes or until dip begins to bubble.
  8. Remove from oven and serve with veggies and chips. Enjoy!

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Pumpkin Berry Cashew Butter Smoothie

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This Pumpkin Berry Cashew Butter Smoothie combines delicious fall flavors making a yummy superfood-filled breakfast or snack! 

Pumpkin Berry Cashew Butter Smoothie #healthy #recipe

And that moment when…. you have like 2 scoops of pumpkin puree left in the can and you don’t want to throw it away.

What do you do?

THROW IT IN A SMOOTHIE!!!!

Pumpkin Berry Cashew Butter Smoothie #healthy #recipe

I mentioned Trader Joe’s last week…another amazing find was their new Cashew Butter.

At least I think it’s new…I’ve never seen it sold at the TJ’s by me and I HAD TO GET IT. I’ve been craving cashew butter ever since I ran out of my Chocolate Vanilla Swirl Cashew Butter. That stuff is like CRACK!

Pumpkin Berry Cashew Butter Smoothie #healthy #recipe

I also decided to make this smoothie into more of a meal by pairing it with some homemade granola. You can throw a lid on your mason jar and leave on the go! It’s as simple as that.

All. Tha. Cashew. Butter.

Pumpkin Berry Cashew Butter Smoothie #healthy #recipe

So stinkin’ nummy!

Every smoothie deserves a little crunch on top. Who’s with me? I used some leftover Apple Pistachio Granola 😀

Pumpkin Berry Cashew Butter Smoothies

What’s your favorite thing to make with leftover pumpkin?

Basic Ingredients

  • 2 tablespoons pumpkin puree
  • 1 tablespoon cashew butter
  • ½ cup frozen blueberries
  • ½ frozen banana
  • 1 tablespoon flax seed meal
  • ½ teaspoon pumpkin pie spice
  • 1 cup almond milk, unsweetened

How to make Pumpkin Berry Cashew Butter Smoothie

  1. Place all ingredients in a magic bullet or blender and mix until smooth.

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Pumpkin Berry Cashew Butter Smoothie

Pumpkin Berry Cashew Butter Smoothie

  • Author: Sandra
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Ingredients

Scale
  • 2 tablespoons pumpkin puree
  • 1 tablespoon cashew butter
  • ½ cup frozen blueberries
  • ½ frozen banana
  • 1 tablespoon flax seed meal
  • ½ teaspoon pumpkin pie spice
  • 1 cup almond milk, unsweetened

Instructions

  1. Place all ingredients in a magic bullet or blender and mix until smooth.

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Vanilla Bean Almond Butter

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Vanilla Bean Almond Butter

Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!

Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!

It was legit the biggest struggle not to eat this entire batch of almond butter the second I made it. I seriously have a nut butter issue…you can even ask Blake. I eat at least 3-4 tablespoons a day.

It’s just…the perfect snack. 

Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!

So this past weekend was pretty chill. I attempted to sleep in past 6AM on Saturday, but clearly that didn’t work. I was wide awake at 5:15. I mean really? I knew it was going to put a damper on my day and that I’d need to nap, and sure enough, I passed out 20 minute after I got home from my 8:30 workout at Pellicano Endurance Coaching aka PEC.

Speaking of PEC. I think I finally found my fitness home. I’ve been taking group strength classes at this local, boutique gym (thanks to ClassPass). The workouts are coached by Danielle and Frida and literally kick my ass. It’s exactly what I need. Ever go to the gym and just do the same thing every time? Yup, pretty much what I had been doing for the past few years. At PEC, every single workout is different. We use all different sorts of gadgets and focus mainly on functional fitness with lots of balance and stability incorporated into workouts. A lot of the workouts include explosive movements and HIIT, which is my favorite. I’ve only been working out there for the past 4 weeks (~2 days per week), but I am seeing a HUGE difference in my body composition. Just goes to show how much strength training RULES.

Every week I’ve been sharing a little glimpse inside my workouts on Instagram. Check it out —> Functional Lunge + Kbell Swing, Box Jump + Bosu Squat, and Hand Release Push-Ups.

Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!

Back to this almond butter. The golden rule to making perfect almond butter, is roasting your nuts. Roast em. Roast em real good.

I added a few teaspoons of coconut oil to make this batch extra creamy, but you’re more than welcome to leave that step out!

I absolutely LOVE when you can see the vanilla bean specs.

Real food rules.

Make your own vanilla bean almond butter with just a few whole ingredients and a food processor. No additives involved or refined sugars!

What kind of workouts do you do? Do you have a “fitness home yet?”

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Vanilla Bean Almond Butter

Vanilla Bean Almond Butter

  • Author: Sandra
  • Total Time: 20 minutes
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Ingredients

Scale
  • 2 cups raw almonds
  • 2 tablespoons 100% pure maple syrup
  • beans from ½ vanilla bean
  • sea salt, to taste
  • 3 teaspoons coconut oil, partially melted (possibly)

Instructions

  1. First, preheat oven to 350ºF. Then, line a baking sheet with tin foil. Place almonds on baking sheet and top with maple syrup and a sprinkle of sea salt. Toss almonds with your hands. Make sure they are evenly spread out on the baking sheet. Roast almonds at 250ºF for 8-10 minutes. Let cool for 5-10 minutes.
  2. Once the almonds have cooled, transfer into a small food processor. Process on high for about 5 minutes, scraping the sides. At this point, if your almond butter has not started to become a nut butter consistency, add in a teaspoon of coconut oil at a time. I used 3 teaspoons. Whirl until drippy.
  3. Once the almond butter is at the desired consistency, add in paste from ½ a vanilla bean and give it one last whirl to mix it all together.
  4. Store in an airtight container or jar. Best if kept in the refrigerator or a dark place.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

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Minimalist Baker’s Food Photography E-Course Review

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You all probably know this by now, but I have a mega blog crush on Dana and her hubby from Minimalist Baker. First of all they are from Kansas and second of all the recipes and photography that Dana creates is absolutely breathtaking. I am also in love with the fact that Dana and John are a team and Minimalist Baker has turned into a business for them. Talk about turning a passion into reality.

Today I wanted to talk about their Food Photography E-Course because it kicks major ass. I get a lot of questions about photography, cameras, and what programs I use for editing and fonts. This course will COVER EVERYTHING. From what kind of camera to buy if you are just starting to composition to editing photos.

food

Photography-wise, I have improved 10-fold since I started Fit Foodie back in 2010. There is SO much to learn about composition, lighting, food styling, editing, etc. You can have a good camera, but you HAVE to know how to use it.

poor

I purchased Minimalist Baker’s Food Photography E-Course about 2 months ago because…why wouldn’t I want to learn from the best? This course is actually the reason why I purchased my newest camera: Nikon D600 and I haven’t looked back since. I LOVE IT.

What you’ll learn from taking this course

There are 15 different sections inside of this e-course:  Section 1: Understanding Cameras, Section 2: Understanding Your Camera, Section 3: Lighting, Section 4: Utilizing Light from Different Angles, Section 5: Bouncing & Diffusing Light, Section 6: Set Up and Equipment, Section 7: Subject Matter, Section 8: Composition, Section 9: Photographing Beverages, Section 10: Angles, Section 11: Props, Section 12: Action Shots, Section 13: The Purpose of Editing, Section 14: How to Edit Your Photos and Section 15: Advanced Video Tutorials.

Dana uses REAL examples of photos she did that are specific to each section. I am a very visual person and this course is just that. There are so many example and tutorials on how to do certain things with your food photography form bounce lighting, to

My favorite section out of the entire e-course is one called composition. It brings me back to my Design School days, but it all makes so much sense when you apply design theories and principles to photography. Here are a few examples (out of about 30) that Dana shares from this section…

analogous-colors

complementary-colors-example

If you just started a food blog or are wanting to start one. This course is absolutely necessary.

I am no photo expert, but I am learning and Dana has been a HUGE help in this process. She is always there to answer my questions and even offers FREE tutorials on Minimalist Baker. Like one I followed last week…How to Hide Text Behind an Image. That’s how I did this:

cups

I also got the side lit lighting idea from this course from yesterday’s recipe:

latte

Winner winner chicken dinner!

Disclaimer: I am affiliate of Minimalist Baker’s Photography E-Course.

Hashtag with us!

Don’t forget to tag your posts on social media with the hashtag, we’d love to see what you’re up to!

White Chocolate Protein Thumbprints

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White Chocolate Protein Thumbprints

White Chocolate Protein Thumbprints

This is not your typical holiday cookie. It doesn’t have any cinnamon, molasses, or peppermint in it.

But it is a thumbprint! A modern day thumbprint…

White Chocolate Protein Thumbprints

These guys are a spin off of my nut butter energy balls. They are a no bake cookie made from peanut butter, honey, and Designer Whey White Chocolate Protein Powder. Oh Em Gee.

On top I melted some white chocolate. Just because.

White Chocolate Protein Thumbprints

My secret for making these EXTRAordinary…is storing them in the freezer and eating them cold which a cup of hot coffee. Zee perfect afternoon pick-me-up…any time of the year.

White Chocolate Protein Thumbprints

The white chocolate protein powder is EXTREMELY tasty. If you use the code ZDWHEY5 You can get 20% off your purchase at DesignerWhey.com (yes I am an affiliate).

White Chocolate Protein Thumbprints
White Chocolate Protein Thumbprints

Three cheers for Friday and three more cheers of two more days of Healthy Holiday Treats!

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White Chocolate Protein Thumbprints

White Chocolate Protein Thumbprints

  • Author: Sandra
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Ingredients

  • -2 cups oat flour (oats ground down into flour)
  • -1 cup oats (quick cooking or rolled)
  • -2 scoops Designer Whey White Chocolate Protein Powder
  • -½ cup peanut butter, smooth
  • -¼ cup honey
  • -½ cup water
  • -½ cup white chocolate chip (for melting)

Instructions

  1. Place 2 cups of oats (quick cooking or rolled) in a small food processor. Process until the oats have turned into flour. Next, add in 2 scoops of DW White Chocolate Protein Powder and mix until combined. Transfer into a large bowl.
  2. Add in 1 more cup of oats (quick cooking or rolled) to give texture and mix with a wooden spoon. Next, melt ½ cup of peanut butter and pour into mixture. Add ¼ cup of honey and ½ cup of water and mix until combined. At this point it should have the texture of cookie dough.
  3. Roll dough into balls (using a heaping tablespoon) and place onto a cookie sheet covered with parchment paper. Using your thumb, lightly press into the center. Repeat to all balls.
  4. Next, in a small tupperware, melt about ½ cup of white chocolate chips. Transfer into a plastic sandwich bag and cut tip off. Fill each thumbprint to the top (tip: the deeper the thumbprint, the more white chocolate you will use)
  5. Freeze for about 15 minutes or until the chocolate has set.

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Stuffed Mini Bell Peppers: 2 Way

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Stuffed Mini Bell Peppers: 2 Way

I love any food that comes in miniature form. Mini cucumbers, mini bananas, mini peppers. Heck, raisins are like mini grapes, a gift from the gods.

The mini-ier it is, the more you can eat!

Stuffed Mini Bell Peppers: 2 Way

Like these little stuffed bell peppers we got from the Farmer’s Market. You can eat like 10 of em before you get filled up!

Blake and I were excited when we picked these guys up from the FM. At Target right now, you can get the same amount for $4.99. We got these as part of the 3 for 5! Look how cute they are in a Mason Jar…

Stuffed Mini Bell Peppers: 2 Way

After doing a little bit of recipe research and asking Twitter for a good GF stuffed pepper recipe, I stumbled upon one from Martha Stewart using chicken sausage and cous cous. Coincidentally, Gold n’ Plump Chicken had just sent me a big box of chicken sausage to try. PERFECTION!

We used the Hot Italian Chicken Sausage version and substituted the cous cous for quinoa to make it gluten free. I also added a can of stewed tomatoes for some extra flavor. You really don’t need to add much more because the chicken sausage already has so much flavor.

Stuffed Mini Bell Peppers: 2 Way

On top of the Chicken Sausage Quinoa Stuffed Mini Bell Peppers, we made a vegetarian friendly version as well using mashed sweet potato and quinoa. This one called for a few extra spices such as salt, pepper, and garlic salt.

Stuffed Mini Bell Peppers: 2 Way

Vegetarian Sweet Potato Quinoa Stuffed Mini Bell Peppers

Stuffed Mini Bell Peppers: 2 Way

Chicken Sausage & Quinoa Stuffed Mini Bell Peppers

Having a boyfriend who has his Masters in Grilling pays off. Not sure if that actually exists, but if it did…Blake would own that exam.

Stuffed Mini Bell Peppers: 2 Way

He’s pretty proud of his Thermos Grill. He recently revamped it and just bought all new parts plus a bunch of grill gadgets, including beer butt chicken spigots.

The peppers were cooked at 350, for about 8 minutes a side, roughly 15-20 minutes total. Check out these grill marks!

Stuffed Mini Bell Peppers: 2 Way

One thing you need to make sure you do, is poke 2 or 3 holes in the bottom of each pepper. This helps let the air escape, which builds up during the cooking process. If you poke the holes while you’re stuffing, it’s actually easier. Master Grill Chef Blake told me that one!

Stuffed Mini Bell Peppers: 2 Way
Stuffed Mini Bell Peppers: 2 Way

Do you see the hole?

Along with our mini bell peps, we cooked up the rest of the chicken sausages to get the true taste of Gold n’ Plump. NUMMY! Whatever spices are in the Hot Italian version is delicious.

Stuffed Mini Bell Peppers: 2 Way

Stuffed Mini Bell Peppers

For both versions, I used the same quinoa mixture: 1 C quinoa + 2C water. I brought that to a boil, and reduced until the quinoa was light and fluffy. Then I added a can of stewed tomatoes and mixed that up until the tomatoes were broken up. From there I made the 2 versions…

  • 1C quinoa
  • 2C water
  • 1 can stewed tomatoes

Chicken Sausage & Quinoa Stuffed Mini Bell Peppers

*Makes 12-15 mini stuffed peppers

Ingredients
-1/2 of the quinoa mixture or 1/2C quinoa, 1C water ~1/2 can stewed bell peppers)
-3 Gold n’ Plump Chicken Sausages
Method
1. Begin by prepping peppers, thoroughly wash. Then, cut the tops off and scrape out the innards.
2. Using a skewer, poke 2 to 3 holes on the bottom of the peppers. This allows the air to escape during the grilling process and helps you pack the most amount of stuffing in the peppers.
3. Squeeze the meat out of the casing of 3 chicken sausages. Then sautee them on medium/high heat for about 5-8 minutes. Then, add in your quinoa mixture.
4. Using a small spoon, stuff each pepper all the way to the top.
5. Grill the bell peppers at 35 for 15-20 minutes. For easy clean up, use tin foil

Sweet Potato Quinoa Stuffed Mini Bell Peppers

*Makes 12-15 mini stuffed peppers

Ingredients
-1/2 of the quinoa mixture or 1/2C quinoa, 1C water ~1/2 can stewed bell peppers)
-1 C mashed sweet potato
-salt, pepper, garlic salt
Method

1. Begin by prepping peppers, thoroughly wash. Then, cut the tops off and scrape out the innards.
2. Using a skewer, poke 2 to 3 holes on the bottom of the peppers. This allows the air to escape during the grilling process and helps you pack the most amount of stuffing in the peppers.
3. Mix 1C mashed sweet potato into the quinoa mixture. Then add spices.

4. Using a small spoon, stuff each pepper all the way to the top.
5. Grill the bell peppers at 35 for 15-20 minutes. For easy clean up, use tin foil

We actually had some extra stuffing from each, so we made some patties for grilling later in the week. Stay tuned for that post!

What is your favorite mini food to eat?

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