Spicy Chipotle White Bean Hummus

Spicy Chipotle White Bean Hummus - Mimi's Fit Foods

Here’s another great recipe for game day!  I absolutely love the smokiness of chipotle peppers.  And, guess who loves them even more?  My hubby!  If I make anything with chipotle peppers in it, I’m bound to get all kinds of compliments for my kitchen craftiness.

This hummus is excellent.  I like hummus, but sometimes I find it to be a bit bland.  Not this one!  This one has a fabulous little kick from the chipotle peppers and the smokiness is enhanced by the cumin.  It’s a hummus with a Mexican twist.  Awesome!

It seriously takes all of 5 minutes to whip up, and it’s oh-so-good!  Add this to your healthy game day line-up. You won’t be mad about it.

Spicy Chipotle White Bean Hummus
Slightly Adapted from Damn Delicious

1 (15-ounce) can cannelloni beans (white kidneys), drained and rinsed
1-3 chipotle peppers in adobo sauce (the more you use, the “hotter” it gets)
2 cloves garlic
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup plus 2 tablespoons extra virgin olive oil

In the bowl of a food processor, combine cannellini beans, chipotle peppers, garlic, Meyer lemon juice, cumin and chili powder.  With the motor running, add olive oil in a slow stream until emulsified.

Serve with pita bread, crackers, chips, or veggies.

Serves 12.

Nutritional Information (Per Serving = 2 Tablespoons) 
Calories:  86
Protein:  1.9g
Carbs:  5.4g
Fat:  7.1g (1g = Sat.)
Fiber:  1.6g
Sugars:  0.2g

Creamy Avocado Dip

Creamy Avocado Dip - Mimi's Fit Foods

I know the Super Bowl is coming up and people are already planning their parties.  And, as we all know, while the game is the reason we get together with friends and family, the REAL reason we love the party is for the food.  Am I right!?

I’m highlighting a couple of healthy, but delicious game-day recipes this week.  Why not totally enjoy the food, but without ALL the extra calories and bad fats?

This, my friends is definitely a favorite dip of mine!  I love just about anything that has avocado in the name, and this is NO exception.  It’s kind of like guacamole, but with a little extra creaminess factor.  The addition of garlic, cilantro, jalapeño, lime juice and cumin bring the flavor of the dip to a whole new level too.  We’re talking creamy, bursting with flavor, and healthy!  Yeah!

I typically serve this with Baked Tortilla Chips, but you can serve it with whatever you love (multi-grain chips, pita chips, cut-up veggies, etc.).  And, let’s just say that if (and that’s a huge IF) you were to have any leftover, you could use it on sandwiches or as a snack at home.

Here’s to planning a healthier game day!

Creamy Avocado Dip
Recipe Source:  Two Peas and Their Pod

1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Makes approximately 1 3/4 Cup Dip (depending on the size of your avocados).
Serves 7.

Nutritional Information (Per Serving = 1/4 Cup)
Calories:  94.7
Protein:  2.6g
Carbs:  5.7g
Fat:  7.6g (1.1g = Sat.)
Fiber:  3.4g
Sugars:  1g

Italian Farro Salad

Italian Farro Salad - Mimi's Fit Foods

Happy new year!  Let’s get this new year started off nice and healthy!  This salad definitely fits the bill!  I’m sure many of you are sitting there wondering what “farro” actually is.  It’s nothing crazy, it’s just a healthy grain . . . like quinoa.  It’s super delicious and I absolutely love the texture.  It is a wonderful source of protein and fiber.

I was first officially introduced to this lovely grain by one of my sisters-in-law.  She is a huge fan (eats it for breakfast often) and because we both love healthy eats, she gave me a big bag for my birthday.  I’ve loved it ever since!  (Thanks Becca!)

Come the first of the year, I like to throw in a few meatless meals to our weekly menu.  It just helps to detox and it provides for some lighter meals (you know . . . after all that heavy and excess holiday food!).  That being said, I’m picky about my meatless meals because I’m adamant about getting enough protein into our bellies.  That’s why I love farro because it offers a decent amount of protein without adding extra meat to the dish (although, adding chicken to this dish would be delicious too).

These veggies are wonderful when paired up with the farro.  AND . . . I love the Italian twist because it really helps me to feel like I’m eating a real meal.  The Italian Seasoning and the garlic are awesome here and I love the addition of fresh basil.  Fresh herbs make just about anything taste gourmet.  Oh, and the Parmesan cheese . . . don’t even get me started!  It melted all over the farro as soon as I stirred it into the hot mixture.  Delicious!  Have I also failed to mention that it’s only 139 calories per serving?  Hmmmm . . . . looks like I’m having TWO serving for lunch tomorrow.

Seriously.  This makes for a great meatless meal or a beautiful side dish.  Give it a go.  You’ll love it.

Italian Farro Salad
Adapted from The Lilypad Cottage

1 1/2 cups rinsed farro
3 cups fat free chicken broth
1 tablespoon extra virgin olive oil
1 cup of cherry or grape tomatoes, halved
1 (8-ounce) package of sliced mushrooms, chopped
1 zucchini, chopped
3 cloves of garlic, minced
2 teaspoons dried italian seasoning
3 tablespoons fresh basil, chopped
3/4 cup of shredded Parmesan cheese
salt and pepper to taste

Bring farro and chicken broth to a boil. Reduce to medium heat, cover and let simmer for 20 – 25 minutes or until tender. Drain.

Meanwhile sauté garlic, italian seasoning, tomatoes, mushrooms, and zucchini until tender about 15 minutes. Add salt and pepper to taste.

Combine cooked farro and vegetables in a bowl.

Add fresh basil, parmesan, and more salt and pepper.

Can be served hot or room temperature.

Serves 6.

Nutritional Information (Per Serving = 1 Cup)
Calories:  139.6
Protein:  7.7g
Carbs:  18.7g
Fat:  5.7g (2.1g  = Sat.)
Fiber:  2.7g
Sugars:  2.3g

Italian Farro Salad

Italian Farro Salad - Mimi's Fit Foods

Happy new year!  Let’s get this new year started off nice and healthy!  This salad definitely fits the bill!  I’m sure many of you are sitting there wondering what “farro” actually is.  It’s nothing crazy, it’s just a healthy grain . . . like quinoa.  It’s super delicious and I absolutely love the texture.  It is a wonderful source of protein and fiber.

I was first officially introduced to this lovely grain by one of my sisters-in-law.  She is a huge fan (eats it for breakfast often) and because we both love healthy eats, she gave me a big bag for my birthday.  I’ve loved it ever since!  (Thanks Becca!)

Come the first of the year, I like to throw in a few meatless meals to our weekly menu.  It just helps to detox and it provides for some lighter meals (you know . . . after all that heavy and excess holiday food!).  That being said, I’m picky about my meatless meals because I’m adamant about getting enough protein into our bellies.  That’s why I love farro because it offers a decent amount of protein without adding extra meat to the dish (although, adding chicken to this dish would be delicious too).

These veggies are wonderful when paired up with the farro.  AND . . . I love the Italian twist because it really helps me to feel like I’m eating a real meal.  The Italian Seasoning and the garlic are awesome here and I love the addition of fresh basil.  Fresh herbs make just about anything taste gourmet.  Oh, and the Parmesan cheese . . . don’t even get me started!  It melted all over the farro as soon as I stirred it into the hot mixture.  Delicious!  Have I also failed to mention that it’s only 139 calories per serving?  Hmmmm . . . . looks like I’m having TWO serving for lunch tomorrow.

Seriously.  This makes for a great meatless meal or a beautiful side dish.  Give it a go.  You’ll love it.

Italian Farro Salad
Adapted from The Lilypad Cottage

1 1/2 cups rinsed farro
3 cups fat free chicken broth
1 tablespoon extra virgin olive oil
1 cup of cherry or grape tomatoes, halved
1 (8-ounce) package of sliced mushrooms, chopped
1 zucchini, chopped
3 cloves of garlic, minced
2 teaspoons dried italian seasoning
3 tablespoons fresh basil, chopped
3/4 cup of shredded Parmesan cheese
salt and pepper to taste

Bring farro and chicken broth to a boil. Reduce to medium heat, cover and let simmer for 20 – 25 minutes or until tender. Drain.

Meanwhile sauté garlic, italian seasoning, tomatoes, mushrooms, and zucchini until tender about 15 minutes. Add salt and pepper to taste.

Combine cooked farro and vegetables in a bowl.

Add fresh basil, parmesan, and more salt and pepper.

Can be served hot or room temperature.

Serves 6.

Nutritional Information (Per Serving = 1 Cup)
Calories:  139.6
Protein:  7.7g
Carbs:  18.7g
Fat:  5.7g (2.1g  = Sat.)
Fiber:  2.7g
Sugars:  2.3g

Roasted Beets

Roasted Beets - Mimi's Fit Foods

Beets.  You should all know that beets are SO good for you.  They contain so many good vitamins and minerals (just to name a few . . . potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid).  They are good for all of us, including pregnant women as the vitamin B, iron, and folic acid are good for both mommy and baby.  Among many other health benefits, beets are also a natural cleanser of the blood.

With that all being said, I know beets may not be the MOST popular vegetable found at the dinner table.  Perhaps its the taste or perhaps its just the problem of not really knowing how to to prepare them.  I am one who actually loves beets, but have never prepared my own (I’ve always eaten bottled beets or beets that someone else prepared for me).  Some beets made their appearance in a mixed produce box I ordered and I was determined to find the best way to prepare them.

The crazy thing is, after doing all my research, the very best way to prepare the beets is to roast them.  Roasting them brings out the flavor much better than boiling or steaming them.  And, even crazier, roasting them is SUPER easy and pretty mess-free.  I REALLY cannot believe that I haven’t been roasting my own beets for years.  I think I might just be planting beets in my garden this upcoming summer.

Roasted Beets
Adapted from Bobby Flay

4 medium beets, scrubbed, leaves trimmed (red or gold)
cooking spray

Preheat oven to 375 degrees.  Spray sheets of aluminum foil lightly with cooking spray.  Wrap beets in aluminum foil (like you would a baked potato).  Place wrapped beets on a baking sheet and roast in oven until cooked through, approximately 45-60 minutes (I find that they take closer to 60 minutes).

Remove from the oven, let cool for 10 minutes.  Peel and slice into 1/4-inch slices.  (I peel the beets under warm, running water as this avoids staining on my hands and countertop.  They peel very easily.)

Serves 4.

Nutritional Information (Per Serving = 1 Beet)
Calories:  22
Protein:  1g
Carbs:  5g
Fat:  0g
Fiber:  1g
Sugars:  4g

Fresh Green Bean Salad With Balsamic Dressing

Fresh Green Bean Salad with Balsamic Dressing - Mimi's Fit Foods

Okay.  Let’s get back to fall.  In reality, this dish is perfect year-round, but I’m sharing it this week because I think it would make a fabulous side dish at Thanksgiving.  I’m always looking for healthy side dishes for the holidays and since green beans seem to make an appearance at most Thanksgiving dinner tables, I thought I would share a very YUMMY (and healthy) way to make them this year.

This green bean salad is to-die-for.  Yes, I’m serious.  You’re probably thinking that there’s no way that green beans would ever be considered to-die-for, but guess what!?  You’re totally wrong because I found this recipe and it completely qualifies!  I made a fancy dinner to go alongside these babies and the green beans totally won my hubby over.  Hands down, he said this salad was the best part of the meal.  And, he doesn’t even really like green beans!  So, that’s saying something HUGE!

The green beans are cooked so they are crisp-tender, then placed in an ice bath to stop them from cooking (which also keeps their color a nice, vibrant green) and cools them down.  They are mixed with the grape tomatoes and then drizzled with a simple balsamic dressing.  Just before serving, feta cheese is mixed throughout.  The result . . . delicious, crisp-tender green beans that want you going back for more and more and more and . . . well, you get the idea!  It’s just so good and fresh and flavorful!

Besides being down-right delicious, the salad is pretty too!  I think it is totally worthy for holiday meals and it’s also WAY easy to throw together for any weeknight meal too.  Thus, it’s a recipe to keep in your back pocket.  Right!?

A couple of tips for the beans.  I bought mine at Costco and they were of the best quality.  You can usually find them in your local grocery store (produce section) too.  When cooking the beans, you want to cook them to the tenderness you prefer.  However, you don’t want to let them over-cook or they’ll be mushy and not so awesome.  I prefer mine slightly on the crisp side, so I cooked mine for about 7 minutes.  I wouldn’t cook yours longer than 10.  And, don’t forget to have your ice bath ready because you’ll need to transfer them right to the ice bath after cooking.

Now start planning to make the best green bean recipe you’ve tried in years (or in forever!).

Fresh Green Bean Salad with Balsamic Dressing2 - Mimi's Fit Foods

Fresh Green Bean Salad With Balsamic Dressing
Adapted from Mel’s Kitchen Cafe

1 pound fresh green beans, ends trimmed if desired
1 cup cherry or grape tomatoes, halved
2 tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon garlic powder
pepper, to taste
2 ounces reduced fat feta cheese

Bring a medium pot of water to a boil.  Add 1/2 teaspoon salt.  Cook green beans until tender, 5-10 minutes.

While they cook, prepare a large bowl with an ice water bath.  Immediately drain the beans into a colander and place the drained beans in the ice water for a few minutes to stop the cooking.  (This will keep them bright green and perfectly tender.)

Drain the beans and pat them dry.  Toss them in a bowl with the tomatoes.

For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper.  Pour the mixture over the green beans and toss to coat.  Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.

Stir in the feta cheese right before serving.  Serve chilled or at room temperature.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  135.6
Protein:  2.5g
Carbs:  4g
Fat:  8.8g (2g = Sat.)
Fiber:  4g
Sugars:  2.8g

Polynesian Salad With Shrimp and Pineapple Vinaigrette

Polynesian Salad - Mimi's Fit Foods

I’m back!  I’ve been on a little (well, kinda huge to our little family) vacation to none other than Hawaii.  This was our first “big” vacation with the baby in tow, and we managed to get through the airport, survive the flights, and have a wonderful time on the island of Oahu.

Hawaii-Mimi's Fit Foods

While this was my view every day from our beach house, I also tried some delicious food (of course!).  One of the spots we frequented was a burger spot in Laie called Seven Brothers and I got myself a salad on our first visit.  The cashier said it was the most popular salad on the menu, so I ordered the Polynesian Salad.  You guys!  It was sooooo good!  In fact, I loved it so much that I had it three times while I was in Hawaii and it was what I chose for my “last meal” before I flew home.  I’m not trying to be dramatic, but I seriously couldn’t get enough of the yummy salad.

So, while I enjoyed my “last meal” I carefully studied the salad and its flavors so I could try to recreate it at home.  I’ve done it, my friends!  I’ve seriously done it!  When I sat down to eat this for dinner I could almost hear the waves crashing in the background . . . it took me right back to Laie.  It has fabulous texture thanks to the crunch you get from the carrots, cabbage, and nuts.  It also has a balanced sweetness with the grilled pineapple and the coconut.  And the dressing . . . yeah, this is what takes it over the top.  It has a distinct pineapple taste with a slight edge of sophistication because of Blue Cheese.

The Seven Brothers restaurant does not serve their salad with shrimp (although you can add fish to your salad if you want), but I thought shrimp was the perfect addition for a healthy protein.  It was a fabulous compliment to the sweet pineapple flavors found throughout.

Again, I’m not trying to be dramatic, but this salad is absolutely amazing.  I know it doesn’t scream “Autumn,” so perhaps you might think the timing of putting it on the blog is a little off, but it is the BEST thing I could bring home to you all from Hawaii (trust me . . . you would WAY rather have this than one of those cheap key chains from the Swap Meet).  You’re going to love it and so will everyone else who gets a taste.

Aloha!

Polynesian Salad With Shrimp and Pineapple Vinaigrette 

For the Salad:
12 cups (or 16 oz.) mixed greens (I used a Spring mix)
3 medium carrots, chopped fine
2 cups red cabbage, chopped fine
6 fresh pineapple rings, 1/4 thick
24 ounces shrimp, peeled and deveined
2 1/2 oz. macadamia nuts, toasted
1/2 cup, plus 2 tablespoons shredded coconut

For the Dressing:
1/2 cup pineapple juice
3 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons agave (or honey)
1/2 teaspoon freshly grated ginger root
2 tablespoons blue cheese crumbles
salt and pepper to taste

For the salad:
Combine mixed greens, carrots, and cabbage in a large bowl.  Set aside.

Prepare grill by heating to medium (I used an indoor grill, AKA my George Foreman).  Oil grill grates.  Place pineapple on grill and grill for approximately 3-5 minutes per side, until tender and golden.  Remove from grill and cut into chunks.

If desired, season shrimp with salt and pepper (to taste).  Place on grill and grill for approximately 2 minutes per side, or until shrimp is completely pink/white and it curls up a bit.  Remove from grill and set aside.

If serving for a large crowd, wait for pineapple and shrimp to cool to room temperature and then gently toss with mixed greens.  Add toasted macadamia nuts and coconut and evenly toss.  Serve with dressing.  (Recipe makes enough for 6 good sized dinner portions and would probably serve at least 10-12 people as a side dish.)

If serving individual plates (which I mostly do at home), place approximately 3 cups of greens on a plate, top with pineapple chunks (from one ring), approximately 4 ounces of shrimp (which was about 8-10 of my medium shrimp), 1 tablespoon of nuts, and 2 tablespoons of coconut.  Serve with 2 1/2 tablespoons of dressing.

Serves 6.

For the Dressing:
Put all ingredients in a blender or food processor and process until smooth.

Serves 6.

**Notes about this salad:  The macadamia nuts are high in calories.  If you omit them altogether, you’ll save yourself 80 calories and 9 grams of fat per serving.  They aren’t the healthiest nut to have around, but they are truly Hawaiian so I left them in the recipe.  Omit them if you’re really watching your food intake.  Also, I used fresh pineapple, but I’m sure canned would work in a pinch (and for the dressing you can use the drained pineapple juice from the can).  

Nutritional Information
Salad & Dressing (Per Serving = 1/6 of the Recipe)
Calories:  402.8
Protein:  29.7g
Carbs:  27.2g
Fat:  20.6g (7.4g = Sat.)
Fiber:  6.7g
Sugars:  17g

Nutritional Information
Salad Only (Per Serving = 1/6 of the Recipe)

Calories:  336.7
Protein:  28.6g
Carbs:  22.8g
Fat:  15.2g (6.3g = Sat.)
Fiber:  6.6g
Sugars:  14.2g (all natural sugars)

Nutritional Information
Dressing Only (Per Serving = Approx. 2 1/2 Tablespoons)
Calories:  66
Protein:  1.1g
Carbs:  4.4g
Fat:  5.4g (1.1g = Sat.)
Fiber:  0g
Sugars:  2.9g