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All-Purpose Creamy Green Goddess Dressing and Dip

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Looking for the most perfect all-purpose HEALTHY dressing recipe that doubles as a dip? You need to make this Creamy Green Goddess Dressing recipe made with a Greek yogurt base, tons of fresh herbs, and a squeeze of lemon juice.

Today is a good day (writing this yesterday). It is 40 degrees in Minneapolis, I had best photoshoot with some of my favorite ladies this morning, a productive + fun meeting with Team Fit Foodie, and now I’m eating a peanut butter cookie at Moose + Sadie’s (one of the cutest cafes in the North Loop). Today is one of those days that you dream about when you first quit your safe corporate, cushy job to do the work you love. No, not every day is like today, but I savor the ones that are.

I also savor recipes like this All-Purpose Creamy Green Goddess Dressing. It’s detoxifying, delicious, and multi-purpose all in one. First off, I have always been a creamy dressing kind of a gal. This can sometimes lead to a healthy salad turning unhealthy very quickly. Do you feel me? So my inspiration for developing a healthy + creamy dressing stems from my love for slathering veggies with delicious sauce. Which also brings me to the fact that I have used this dressing as a dip SO MANY TIMES because it tastes great both ways.

Traditionally cilantro takes the cake when it comes to green goddess dressing, but I know some people have a strong preference for or against this herb. I was at a crossroads when deciding whether to make this dressing with basil or cilantro. I did try both and they were each delicious in their own way. However, I tend to sway more towards the basil direction, so that’s what I did. So, feel free to substitute cilantro for basil if you would like!

Can we just check out this ingredient list really quick?!

basil– supports kidney function and acts as a diuretic to help cleanse body of toxins.

parsley– is high in vitamins K + A. It also encourages healthy digestion.

garlic– has high amounts of vitamin c, which supports your immune system and liver health.

apple cider vinegar– aids in digestion and cleansing of the intestines.

lemon juice– is high in vitamin C and has pectin, which is a dietary fiber that supports digestion

cayenne pepper- stimulates the digestive track and aids in metabolizing food + toxins

BOOM. Don’t worry, this isn’t the last time you will hear about this dressing. We have plenty of salads + appetizers coming up that highlight how to use this dressing. GET PUMPED UP.

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All-Purpose Creamy Green Goddess Dressing and Dip

All-Purpose Creamy Green Goddess Dressing and Dip

  • Author: Sandra
  • Total Time: 10 minutes
  • Yield: 8 1x
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Ingredients

Scale
  • 1 cup basil, chopped (not packed)
  • 1 cup flat leaf parsley, chopped (not packed)
  • 1/4 cup green onion
  • 1 clove garlic, minced
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 cup plain non-fat Greek yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 cayenne pepper

Instructions

  1. Place all ingredients in a food processor and blend until smooth. If it’s still too thick, add more olive oil by the tablespoon.

Notes

If your dressing is too thick, add more olive oil 1 tablespoon at a time.
Store in air-tight container for 3-5 days.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 4-6
  • Calories: 82
  • Sugar: 1
  • Fat: 7
  • Carbohydrates: 2
  • Protein: 3

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Pumpkin Turkey Chili with Roasted Poblano Peppers

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You’re going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

You're going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

It’s Linley, ya’all. Writing to you as I stare out the window at the leaves that are already changing in our front yard. Though it is 86º outside today, last week weather was in the sixties, and I was wearing my Iron Ranger Redwing Boots (I seriously live in these most of the year) and wrapping myself in my favorite new fall scarf. It’s seriously my heaven. So leaves did start changing and then BAM this week it is in the 80’s again. I’m not complaining, living in Minnesota you learn to go with the flow when it comes to the weather, but I am pretty dang excited for fall this year.

Yes, I am excited for everything fall (PSL, apples, great sleeping weather, etc,) but I am especially excited for fall this year because Cole and I just moved into a new house! Our best friends moved to Europe (yes, they are pretty dang cool) and we moved into their adorable bungalow while they are away. We moved into their house (yes a house with a yard, yipee!) with our friend Britta and FRANNY. If you follow Lee and I on Instagram, you’ve met Fran the Great Dane Puppy. So, put together my favorite people, a new house, and my favorite season, and I am one happy camper. I am super excited to be in a house for the holiday season. There is nothing that beats having a yard, a nice kitchen to cook in, and an amazing space to decorate! We are pretty dang lucky (thanks Chris and Alex <3)!

Another great thing about fall? CHILI.

You're going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

Beans, beans, the magical fruit, the more you eat the more you……!

I love beans just as much as the next person. However, come fall there are chilis and soups that are jam-packed with beans (which I love). Sometimes it is nice to take a break from those fiber-filled morsels and give that tummy a bit of a break with a bean-less and delicious chili option. Hello, Pumpkin Turkey Chili with Roasted Poblano Peppers.

We packed this chili with all of fall’s best assets —> pumpkin, tomatoes, warm spices, and roasted veggies. Not only did we roast veggies, but we roasted poblano peppers. Can I get an AMEN. Roasting the poblano pepper gives this chili an amazing smoky flavor that isn’t too spicy. It’s just right! We threw some garlic cloves on the pan to caramelize and roast with the peppers and that really just set this chili up for greatness!

You're going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

If you’re looking to do some cooking today, this chili is for you. Sundays are the perfect day for a big ole pot of chili. Whether you are having a family dinner, prepping chili for game day, or meal-prepping chili for the week, this Pumpkin Turkey Chili is SO incredibly tasty. It’s time to get cooking, people!

You're going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Author: Lee Hersh
  • Yield: 6

Ingredients

  • 5 cloves garlic
  • 1 large poblano pepper
  • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 1 lb. 99% ground turkey
  • 1 15 oz. can pumpkin puree
  • 2 15 oz. cans diced tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon maple syrup
  • 1/2 cup water or chicken broth (or more depending on how thick you like your chili)
  • 1 tablespoon sriracha
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika (less or more depending on how much spice you like!)
  • 1/8 teaspoon sea salt
  • pepper, to taste

Instructions

  1. First, preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
  2. Then, place a large poblano pepper and 5 cloves of garlic on the baking sheet. Drizzle the pepper with olive oil and season with salt and pepper. Then place in the oven for 15 minutes, flipping half way.
  3. Once the poblano pepper has beautiful roasting marks on it, remove from oven and let cool for 5 minutes. After this,Use a sharp knife to cut the top off and then remove the seeds.
  4. Place the roasted poblano pepper, garlic cloves, and a can of pumpkin puree in a high-speed food processor and process until everything s pureed together. Set aside.
  5.  Prepare chili by heating olive oil to medium/high heat. Then, add in a diced small onion and sauté for a few minutes or until translucent.
  6. Add ground turkey and and sauté until full browned. Add the rest of the ingredients and mix until combined.
  7. Now Cover and let simmer for 10 minutes before serving.*
  8. Serve with avocado and white cheddar cheese!

Notes

*Depending on how thick you like your chili, feel free to add more liquid!

Nutrition

  • Serving Size: 1/6
  • Calories: 249
  • Sugar: 10
  • Fat: 11
  • Carbohydrates: 21
  • Fiber: 5
  • Protein: 17

You're going to love this bean-less, paleo-friendly chili recipe! This Pumpkin Turkey Chili with Roasted Poblano Peppers is made with ground turkey, pumpkin puree, and roasted poblano peppers!

15 Healthy Quinoa Casserole Recipes

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If you’re anything like me, you’ve been scavenging Pinterest for any sort of healthy casserole to make. Yah throw everything in one dish, pop it in the oven/crock-pot, and wait for deliciousness to bake before your eyes. Then you have food for days.

Yup. If I were a food…I’d be a quinoa casserole, no questions asked.

Quinoa is like peanut butter. It makes everything better. #truth

I did some work on Pinterest the other night and found 15 healthy quinoa casserole recipes that are on my recipe list to make this fall (3 of them are FFF). Turns out, some of my favorite bloggers love quinoa casseroles just as much as I do :D ENJOY!

Healthy Quinoa Casserole Recipes #healthy #recipe

15 Healthy Quinoa Casseroles

1. Sun Dried Tomato, Kale, and Chicken Sausage Bake

15 Healthy Quinoa Casseroles #healthy #recipe

2. Broccoli and Cheese Quinoa Casserole

15 Healthy Quinoa Casseroles #healthy #recipe

3. Sweet Potato Quinoa Gratin

15 Healthy Quinoa Casserole Recipes #healthy #recipe

4. Mexican Quinoa Chicken Casseroles from The Law Student’s Wife

15 Healthy Quinoa Casserole Recipes #healthy #recipe

5. Mushroom and Quinoa Casserole from The Healthy Maven

15 Healthy Quinoa Casserole Recipes #healthy #recipe

6. Quinoa Pizza Casserole from This American Bite

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7. Turkey Spinach Quinoa Casserole from iFoodReal

15 Healthy Quinoa Casserole Recipes #healthy #recipe

8. Quinoa Fiesta Enchilada Bake from SkinnyTaste

15 Healthy Quinoa Casserole Recipes #healthy #recipe

9. Tex Mex Quinoa Casserole from Eat Good 4 Life

15 Healthy Quinoa Casserole Recipes #healthy #recipe

10. Spinach and Artichoke Quinoa Bake from Two Peas and Their Pod

15 Healthy Quinoa Casserole Recipes #healthy #recipe

11. Quinoa Broccoli Casserole from Eating well

15 Healthy Quinoa Casserole Recipes #healthy #recipe

12. Santa Fe Quinoa Bake from High Heels and Grills

15 Healthy Quinoa Casserole Recipes #healthy #recipe

13. Black Bean and Quinoa Enchilada Bake from Two Peas and Their Pod

15 Healthy Quinoa Casserole Recipes #healthy #recipe

14. Easy Creamy Buffalo Chicken Quinoa Bake from Half Baked Harvest

15 Healthy Quinoa Casserole Recipes #healthy #recipe

15. White Pizza Quinoa Casserole from Edible Perspective

15 Healthy Quinoa Casserole Recipes #healthy #recipe

What is your ALL TIME favorite casserole recipe? 

Pomegranate Lemon Sparkling Water

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I love sparkling water with lemon and I also love pomegranate juice so what a perfect combination to combine the two?! I love putting my drinks in mason jars because it makes it convenient for on the go drinks! This is also a great healthy drink to boost your immune system especially during this flu season.

All you need to do is:
Fill a large mason jar three quarters with sparking water, then fill the rest with pomegranate juice. Squeeze the juice of one lemon and refrigerate until chilled! Enjoy all throughout the day.

How to Boil the perfect egg

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My mornings always seems so frantic when I come through the kitchen so I usually just grab a granola bar or banana, throw it in my purse and eat it while I’m driving or at least try to. No matter what, mornings just always seem so rushed to me and I am always trying to get out of the door! I also love hard-boiled eggs for breakfast and I finally came across a way to make them perfect. Hard-boiled eggs are something that can seem to be really simple and easy to make but they aren’t. I always tend to over cook my eggs leaving the yolk too dry to eat. If you have a little more time in the mornings, try a poached egg instead. Boil your eggs at night to make the perfect grab and go nutritious breakfast in the mornings! Especially since breakfast is the most important meal of the day! :)

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Boiling eggs literally seems like the easiest thing in the world but its perfecting the yolk that makes all the difference. All you do is bring a medium sauce pan with water to a boil. Once boiled, gently place eggs in water and make sure the water covers them completely! Now…this is totally up to you depending on how you want your eggs.

For soft-boiled, boil eggs for 6 minutes
For medium-boiled, boil eggs for 9 minutes
For hard-boiled, boil eggs for 12 minutes

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