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ON TRACK SNACKS
Onion, Spinach, and Artichoke Dip
(2 Tbsp/serving)
• 1/2 medium onion
• 1 clove garlic
• 3/4 cup fresh spinach
• 2/3 canned artichoke hearts, drained
• 1 cup nonfat plain Greek yogurt
• 1/2 Tbsp chives
• Fresh cracked pepper to taste
• Sea salt to taste
Preparation:
1
Heat olive oil in a nonstick pan for one minute. Add onions and sauté until
caramelized, about 5 to 10 minutes. Add garlic and sauté for 1 minute.
Add spinach and cook for two minutes until just wilted. Allow to cool for 5
minutes.
2
Place spinach-onion mixture and artichoke hearts in the Nutribullet.
Pulse with extractor blade 1-3 times until minced. Add yogurt, chives,
salt, and pepper. Pulse another 2 to 3 to times until vegetables and
dairy are fully mixed.
3
Serve room temperature, or chill in the refrigerator before eating.
B. Edamame
Enjoy 1 ½ cups of organic, non-gmo (not genetically modified) edamame in the pod
or ¾ cups unshelled.
LifeBoost Dips
Classic Guacamole (2 Tbsp/serving)
• 1 ripe avocado, peeled and pitted
• juice of 1 lime wedge
• 1 Tbsp cilantro
• 1/4 cup chopped red onion
• 1/2 clove garlic
• sea salt and pepper to taste
Preparation:
1
Place all ingredients in Nutribullet. Pulse with the Extractor Blade several
times until well combined but still coarse.
Baba Ganoush (2 Tbsp/serving)
• 1/2 large eggplant
• 1 Tbsp tahini
• 1 Tbsp lemon juice
• 1 cloves garlic
• pinch of chili powder
• 1 Tbsp olive oil
• salt to taste
Preparation:
1
Preheat oven to 400
2
Slice eggplant in half lengthwise and brush with olive oil. Place on foil lined
sheet and bake for 45 mins until soft.
3
Allow eggplant to cool, then scoop out insides and combine in Nutribullet
using Extractor Blade with tahini, lemon juice, garlic, and chili powder,
discarding the skins.
4
Drizzle with olive oil and blend again.
5
Add salt to taste.
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