Mexican Five Layer Dip

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MEXICAN FIVE LAYER DIP:

1 cup dried pinto beans
3 tomatoes seeded and chopped
1 small whiten onion chopped
3/4 cup packed cilantro, divided
2 limes
2-3 jalapeños
1/2 tsp sea salt
Pepper to taste
2 ripe avocados
6 oz reduced fat cheddar cheese
1 and 1/2 cup low day greek yogurt

Rinse dried beans, put into medium sauce pan, cover with water, bring to a boil and cook on high for two minutes. Take off stove and let beans sit for one hour.

Rinse beans, return to pan, cover with 2 inches of water above beans, bring to a boil, reduce to a low heat, cover and let cook for 1.5-2 hours (until beans are tender). Once done, set aside around 2/3 cup of the bean liquid.

In a medium bowl, combine tomatoes, onions, jalapeño, 2/3 of the cilantro, squeeze 1 lime over mixture, and salt and pepper to taste.

In a food processor add avocados, juice of one lime, the rest of the cilantro, purée until chunky, add salt and pepper to taste.

In a food processor, add beans and 1/3 cup of cooking liquid, purée, add extra liquid until desired consistency, add 1/2 tsp salt and pepper to taste, pulse to combine .

Assembling:
(I used individual cups but, you can use whatever)
Bean on bottom, sprinkle cheese on beans, layer avocado mixture on top of cheese, add Greek yogurt on top of avocado mixture, with a fork (to drain liquid) add tomato mixture on top of yogurt, serve or chill for up to 4 hours (if you layer correctly/keep air out/ do individual cups they last much longer), I garnished with organic blue and white corn chips (which I also had a bowl of for extras for dipping)

For the original recipe check out: http://dailydishrecipes.com/clean-eating-mexican-layer-dip/

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Easy But, Different Garlic Bread

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EASY BUT, DIFFERENT GARLIC BREAD:

homemade minced garlic (see recipe below)
homemade roasted garlic olive oil (see recipe below)

Tuscan pane bread
cracked salt and pepper

Put the bread in the toaster over for one cycle (I set my toaster to 1 piece of bread, frozen, level 5) it cooks for about three minutes.

Once done, it should be slightly crisp but, not toasted. In this order: put roasted minced garlic onto the cooked bread (your preference to how much you want; I put quite a bit. Don’t forget, once the garlic is roasted it takes on a new non-potent flavor), drizzle olive oil on top of the garlic, then add salt and pepper to taste)

Deviled Eggs

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DEVILED EGGS:

(these are not clean eating but, I know I had some family members asking for the recipe (I also multiplied the recipe by 6 for three dozen eggs

6 eggs hard boiled
2 tablespoons of real mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery seed powder (I know I used more)

1/2 teaspoon of garlic powder

Salt to taste

Smoked Hungarian paprika

cut eggs in half and put the whites on a serving tray and the yolks in a bowl. Add all other ingredients to bowl except for the paprika. Use a hand mixer to blend (taste and adjust more seasonings/mayo/mustard).

Put mixture into a large ziplock, cut the bottom tip of the bag, squeeze into eggs whites, sprinkle with paprika, chill.

Check out the original recipe here:
http://www.thetaylor-house.com/easy-deviled-egg-recipe/

Roasted Parmesan Green Beans

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20140611-230914-83354174.jpg ROASTED PARMESAN GREEN BEANS:

fresh green beans washed and snapped
Parmesan cheese (I used fresh grated)

Olive oil (I used the garlic olive oil recipe below)

Garlic powder

Salt and pepper to taste

Preheat oven to 425F. Coat green beans in olive oil. Sprinkle with garlic powder and minimal salt. Place on cooking dish (I covered them in the oil in the Pan

bake for 10 minutes, take out, shake around, bake for another 5 minutes (I coated with the parm then, put in for the last 5) the recipe says to put it once they are out.

For the original recipe check out: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html