Eat to live! Don't Live to Eat · Unplugged

Weekend Eats

The air around us here in New England is finally feeling a bit warmer. On this overcast and slightly humid Friday, I decided to prepare a few healthy foods to make weekend meals quick and easy.


I made my White Bean & Avocado Hummus, and put it in my beautiful new Polish Pottery bowl find the recipe here.

I made changes to it as I do many recipes depending on my preference that day and whatever is in season. The changes I made included switching out dill for cilantro and I added about 1/2 tsp. turmeric.

I also pulled together a Tangy Coleslaw with Greek Yogurt, Lime & Cilantro dressing; definitely something that will wake up your taste buds and cleanse your palette. The recipe is as follows…

Tangy Coleslaw with Greek Yogurt, Lime & Cilantro dressing

1.2 head of cabbage, shredded with a food processor or cut into thin slices 20160513_160835

2 medium carrots, peeled and grated

1/2 teaspoon celery seed

2 Tablespoons olive oil

2 Tablespoons lime juice

4 Tablespoons chopped cilantro

1/4-1/2 cup plain Greek yogurt

salt & pepper to taste

Mix all ingredients well, cover and chill overnight. The longer it chills the better it tastes.

And finally, I made the quickest dessert ever; Clementine Chia Pudding. I found the recipe online; you can find it here.



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