Recipe: Green Goddess Sauce

Green Goddess Sauce

What is Green Goddess Sauce? It’s a fresh tasting sauce that you can basically eat with or on anything. It can be used as a salad dressing, dip and would be great as a sauce over chicken and fish. I first came across a modified version of the Green Goddess Sauce from the website Cookie & Kate (which I highly recommend you check out – she posts the most amazing vegetarian recipes!).ย Originally this recipe calls for mayonnaise and sour cream with your fresh herbs but yikes that sounds heavy! So like Kate and her recipe I opted to use Greek Yogurt instead making this version much healthier.

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Recipe: Peanut Butter & Cherry Protein Balls

Recipe: Peanut Butter & Cherry Protein Balls

~ Makes about 10 Protein Balls ~

One of my other passions is fitness and one of the main things when lifting weights is to make sure you’re getting enough protein. Protein bars from the grocery store can be expensive, so I created my own! Each ball is roughly 200 calories and there is about 11.5 grams of protein in each ball.

Ingredients:

1 cup of rolled oats

1 cup of finely chopped fresh cherries

3/4ย cup of natural peanut butter

1/2 cup of whey protein powder (I used vanilla)

2 tbsp of almond milk

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Directions:

1. Combine oats, protein powder and cherries in a large bowl.

2. Slowly add and mix peanut butter. Add milk and mix. The mixture should be sticky and clumpy. If it is still dry, add and mix a little bit more peanut butter until you obtain the consistency as shown in the following photographs.

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3. This is the messy part. Using your hands, roll mixture into balls slightly larger than a golf ball and place on a plate. Or in a bowl. It really doesn’t matter as long as you don’t stack them.

4. Place in refrigerator and let sit for minimum one hour before eating.

5. Enjoy!

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Recipe: Creamy Cucumber & Dill Potato Salad

Creamy Cucumber & Dill Potato Salad

Makes approximately 4 servings

Ingredients:

1 lb of mini potatoes (yellow or red – whatever your preference is)
1/2 cup of English cucumber, with peel, sliced and quartered
1/4 cup of red onion, finely chopped
1/2 cup green bell pepper, coarsely chopped

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Dressing:

1/3 cup of light mayonnaise
1/3 cup of plain Greek yogurt
1 tsp lemon juice
1 tbsp dried dill (if using fresh dill, use less as it has a stronger flavour)
1 tsp black pepper

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Directions:

1. Boil potatoes in lightly salted water until tender. It is important not to overcook them or they will go mushy! Check tenderness by poking with a fork or tip of a sharp knife. Drain potatoes and rinse in cold water. Let them completely cool.

2. While potatoes are cooling, mix all dressing ingredients in a large bowl.

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3. Add cucumber, red onion and green pepper to dressing. Mix well.

4. Once potatoes have cooled, cut in half. Add to bowl with rest of ingredients. Mix well.

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5. For best results, cover and let potato salad sit in fridge overnight, or at least a few hours prior to serving.

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Nutritional Information (estimated) per serving:

Calories: 163
Fat: 5.1 grams
Carbohydrates: 24.7 grams
Fiber: 2.8 grams
Sugar: 3.5 grams
Protein: 5.1 grams

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