We often have potlucks at our office and this one was particularly my favorite. It was for all the new employees that were starting, and we all had to bring different dips! There was a vegan 7 layer dip, buffalo chicken dip and my favorite a rueben dip. Everyone did a super great job, but of course I had to deliver with a sweet dip! I searched and searched and searched Pinterest for this guy. Finally when I found my recipe it turned out to be way easier than I thought it was going to be. It doesn’t save that great for leftovers, but there wasn’t too much left over. There recipe used graham crackers, but I decided to throw in some Nilla Wafers for dipping as well. Honestly anything is good with this amount of sugar and marshmallow! You cannot go wrong… Enjoy!
16 ounces cream cheese, softened
½ cup powdered sugar
1 cup mini marshmallows
½ cup marshmallow crème
1 cup mini chocolate chips
½ cup graham cracker crumbs
¼ mini chocolate chips
¼ cup marshmallow bits
In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.
Form soft ball and place in a container for 10 minutes in the freezer.
While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.
Remove cheese ball and roll in graham cracker mixture.
Refrigerate for it least ½ hour and server with graham crackers.
Unfortunately this post does not pertain to food, but it was one of the craziest days in my dental hygiene career. I had this woman come into my office and I was about to clean her teeth and she started telling me about her life, and no I did not keep my instruments in her mouth and ask her questions expecting her to talk with a mouth full (a hygienist guilty pleasure).
This patient was honestly an angel, and I am going to call her that in this blog because I feel she deserves the title. She was dying of cancer and literally everything made her sick, she was about 100 pounds soaking wet. Her first husband past away from a heart attack, then their son died in a tragic car accident, while her next husband past of a brain tumor. She was remarried again and the tragedies of her loved ones lied in the work she did with stain glass.
This angel had a beautiful beautiful gift of creating stained glass art. She told me of stories where people had come to her wanting her stained glass art, although they had never met. God was near she would say. One story, she was at work and suddenly a man came in looking scruffy and slightly rough around the edges. He said he was looking for said woman and proceeded to ask if she could create him a stained glass window of Jesus at the Last Supper. She was baffled and had no clue who this man was, with her mouth open she felt this brush of warmth over her shoulder, God reminding her he was there, and then she knew. She knew in her deepest of being that He had sent this biker dude from afar.
She agreed and days later when he returned to collect the piece. He told her he was told in a dream to come find her, he was told she was a magnificent artist and she could make this beautiful creation in the name of God.
I’m not sure if this beautiful angel is still among us on earth, but what I do know is she touched my heart that day and gave me a feeling that I will never, ever forget.
1/2 cup peanut butter
1/3 cup almond flour
1/4 tsp baking soda
3 tsp honey
1/2 tsp pure vanilla extract
1 egg white
Preheat oven to 350°
Mix all ingredients together in a medium size bowl
form cookie balls about 1″ apart and place on parchment paper
flatten balls with hands and take fork and make “Tic tac toe” indentation
bake for 7-10 minutes
let cool for 10-15 minutes
I ate mine with oats and fresh strawberries, blackberries, flaxseed and cinnamon
[mixed frozen blueberries/raspberries/strawberries, ground flaxseed, oats, cinnamon]
1 purple. 1 orange. 1 yellow
[gluten free Udi’s pizza crust. Amy’s rice noodle frozen Mac and Cheese. Grilled brussels sprouts]
Try not to eat this all in one bite…
[1/2 banana, 2 scoops Aloha vanilla plant based protein powder, 1.5 T cacao powder,12-15 oz water, 1 red contain greek yogurt, kale] sub coconut/almond milk for water 3x/week and count as a yellow container. Add a dash of alcohol free vanilla extract to sweeten the deal and some natural almond butter.
1 Purple. 2 Red. 1 Green
Super refreshing to add to chicken or eat with some chips, thanks for the idea Domestic Superhero!
4 or 5 small tomatoes, chopped
1 clove garlic, minced
1/2 small red onion, chopped
1 tsp. olive oil
1 tsp. balsamic vinegar
1/8. tsp sea salt
Handful basil, chopped
Combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served. I ate mine on top of baked Tilapia and boiled chicken with brussels sprouts.
I doubled this recipe and was able to get about 7 days [7 green containers]
For this recipe you will use:
One Green Container
One Red Container
Makes 6 servings, 2 vegetable egg cups each.
12 large eggs
1 (10 oz) bag of finely chopped spinach
1 medium bell pepper
(optional: 2 green onions)
sea salt, black pepper, and onion to taste
1. Heat over to 375
2. Lightly coat 12 cup muffin pan with spray
3. Place eggs in large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper and onions; mix well.
5. Evenly pour egg mixture into the muffin cups.
6. Bake for 20 minutes, or until toothpick is inserted comes out clean
*You can add goat cheese, feta cheese, mozzarrella cheese, cheddar or Parmesan. Please add a BLUE container if you do!
Watermelon & Strawberries for another yummy refreshing snack
Quinoa Taco Bake
1 GREEN 1 RED 1 YELLOW 1 BLUE
2 2/3 cups of lean ground turkey
2 1/2 cups of diced onion, tomato and peppers
1/2 cup of tomato sauce (use homemade to count as a GREEN!)
1 cup of shredded zucchini
2 cups of cooked quinoa
1 cup of dairy free shredded cheese
3 cloves of garlic diced
1/3 cup of avocado
1 T of chili powder
2 tsp of cumin
**have a spare yellow? Add in one yellow of corn or black beans!