Cheesy Greek Yogurt Deviled Eggs

Who says deviled eggs can’t be angelic? This Christmas, try my Greek yogurt deviled eggs- Greek yogurt is such an easy substitute for mayonnaise and a good way to get in some extra protein to fill you up at that next holiday party! Add a touch of cottage cheese and parmesan to give these just the right amount of creaminess to balance out the tang of the yogurt. Feel free to experiment with your own mix-ins! I happened to have chives on hand, so I figured they’d look pretty on top (besides, with the chives and paprika, these become Christmas-themed!).

Merry Christmas, everyone!

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Cheesy Greek Yogurt Deviled Eggs
Cheesy Greek Yogurt Deviled Eggs
Recipe Type: Appetizer, Side
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8-12
Who says you can’t substitute Greek yogurt for ANYTHING? Seriously, ya’ll. It’s like the magic ingredient that I will never, ever, ever get tired of. Here I used Greek yogurt as a sub for the traditional mayonnaise used in deviled eggs. With a touch of cottage cheese and parm, these eggs are cheesy, tangy and a protein powerhouse!
Ingredients
  • 8-10 eggs, hard boiled
  • 1 tbsp spicy brown mustard
  • 1 tbsp whole grain dijon mustard (LOVE my TJ’s brand dijon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 cup lowfat cottage cheese
  • 2 tbsp parmesan cheese
  • 1/2 tsp dried chives
  • salt and pepper, to taste
  • paprika, to taste
Instructions
  1. Place hard boiled eggs on a paper towel and gently tap against countertop to break shell, then press down as you roll it lightly back and forth on the counter. Carefully peel away the outer layer of egg. *Note: It helps to soak the eggs in ice cold water for about 20 min before shelling them- it helps get the shell off in one big piece!
  2. Using a sharp knife, slice each egg lengthwise and pop out the yolk into a medium mixing bowl. Place egg whites on a deviled egg platter or festive plate! (It might also help to put down a pretty paper towel for eggs to rest on to avoid them sliding around!)
  3. To yolks, add mustards, yogurt, cheeses, and chives. Mash with a potato masher until smooth.
  4. Add yolk mixture to a large plastic bag and squeeze down to the bottom. Make your own piping bag by cutting off just one tip!
  5. Carefully squeeze out filling into cavity of each egg, working in a large circle around outline of the cavity and working your way in to fill up the center.
  6. Garnish with extra chives and paprika.

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Bagel & Lox Holiday Party Starter

I literally thought of this recipe on my way home from work. Sitting in traffic on I-440 from Raleigh to Durham at 6:00pm is miserable. Even with Christmas tunes blasting on the radio. I am always starving, have about two billion things running through my head of what I have to get done when I get home, and there is literally NOTHING I can do but wait! It’s probably good for me. But it’s still torture. Last night as I was fighting the traffic past the Glenwood Ave exit (mall shoppers apparently ALL choose the same way to get to Crabtree Valley Mall) I was brainstorming the quickest appetizer I could whip up for our Bible study Christmas potluck. I wanted it to be something easy but still somewhat “fancy,” and I knew we wouldn’t have a lot of meat in the spread, so I decided on these! All they are is mini whole wheat bagels, with some Greek yogurt cream cheese spread, topped with some dried dill, capers, a dollop of spicy brown mustard, and a few strips of smoked salmon! I don’t typically buy smoked salmon, but I think I’m going to more often now. What an easy and tasty way to add some protein to a salad or sandwich without having to actually cook anything! I love the smoky flavor and spices they add to the package as well. I’m told that it’s pricey… but honestly, last night I was in too much of a rush to even look!

Can’t wait to make these again for my next last-minute holiday appetizer frenzy. You could also enjoy them the next morning for a quick and healthy breakfast, or lunch!

BAGEL & LOX HOLIDAY STARTER
BAGEL & LOX HOLIDAY PARTY STARTER
Bagel & Lox Holiday Party Starter
Recipe Type: Appetizer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A quick and easy way to add a little fancy to your holiday party spread! Layer mini bagels with cream cheese spread, dill, salmon and capers and top with a bit of spicy mustard!
Ingredients
  • 8 mini whole wheat bagels, halved
  • 2 packages smoked salmon (about 8 oz. total)
  • 1/2 container Greek yogurt cream cheese spread (or regular cream cheese, softened)
  • 1-2 tsp dill
  • 1/4 cup capers
  • baby spinach, optional
  • spicy brown mustard, optional
Instructions
  1. Place bagel halves on a large cookie sheet.
  2. Spread each bagel half with about 1 tbsp cream cheese spread. Top with a few leaves of spinach, salmon, sprinkling of dill, mustard, and capers (you can personalize each to your liking!)
  3. Serve cold or bake at 375 deg for 5-7 min or until bagels are toasted.

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Sugar n’ Spiced Nuts

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SUGAR N’ SPICED NUTS- circa Christmas 2014
sugar and spiced nuts
SUGAR N’ SPICED NUTS- circa Christmas 2013
“Sugar n’ Spice” Glazed Nuts
Recipe Type: Snacks, Holiday
Cuisine: Holiday, Christmas
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: Lots!
Separate these addictive little treats into holiday bags to give as gifts to friends and family, fill up a festive bowl and serve at your next holiday party, or just eat them by the handful right out of the oven!
Ingredients
  • 1 16 oz bag roasted salted almonds
  • 1 16 oz bag cashews
  • 1 12 oz bag pecan halves
  • 1/2 12 oz bag salted peanuts
  • 3/4 cup light brown sugar
  • 1 1/2 cups granulated sugar
  • 1-2 tsp kosher salt (more or less depending on whether your nuts are already salted)
  • 2 heaping tsps ground cinnamon
  • 1/2 tsp ground cayenne pepper (more to taste if you like it hot!)
  • 1/2 tsp nutmeg
  • a Pinch of smoked paprika
  • 2 egg whites
  • 2 tbsp water
Instructions
  1. Preheat oven to 300 deg. Generously spray a large baking sheet with cooking spray or use a Silpat (recommended for ease of cleaning).
  2. Mix all sugars and spices in a medium sized bowl until smooth. Make sure there are no lumps by using a whisk!
  3. In a separate bowl, beat egg whites and water until frothy but not forming peaks!
  4. Add all nuts in a large ziplock bag and shake to mix. Pour egg whites on top of nuts, close the top and shake, shake, shake! Nuts will be damp and fragrant.
  5. Little by little, sprinkle the sugar and spice mixture into the nut bag and continue shaking until well incorporated.
  6. Spread nuts in a single layer onto baking sheet. Bake 30 minutes, stirring every 10 minutes or so. The pan will have syrup in the bottom with each stir, but resist the urge to add more nuts- that syrup is melted brown sugar that will harden right up once the nuts cool!
  7. When finished baking, remove from oven and give one last toss. Cool on baking sheet for 10 minutes, then transfer nuts to a plastic container or bowl to finish cooling. Break apart nuts into pieces if they stick together!
  8. Separate into holiday bags to give as gifts to friends and family, or fill up a festive bowl and serve at your next holiday party! (Or just eat them by the handful right out of the oven- they’re SUPER addictive when they’re warm!)

 

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Massaged Kale & Edamame Salad with Honey Ginger-Lime Vinaigrette

MASSAGED KALE SALAD W/ HONEY GINGER-LIME VINAIGRETTE
MASSAGED KALE SALAD W/ HONEY GINGER-LIME VINAIGRETTE
Massaged Kale & Edamame Salad with Honey Ginger-Lime Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 12
A slightly sweet and tangy vinaigrette complements the chewiness of the kale in this simple, throw-together salad that will be perfect as a side for your next pizza party!
Ingredients
  • 1/3 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey (more or less to taste)
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 tsp each salt and pepper
  • 1/4 tsp red pepper flakes
  • 1 bag chopped kale, rinsed
  • 1/2 cup frozen edamame
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup brussels sprouts, sliced or shredded
  • 2 large carrots, peeled into long strips
  • 2 clementines, peeled and wedged
Instructions
  1. Combine all ingredients for dressing (up to kale) in the bottom of a large bowl.
  2. Add kale and massage with both hands, working the dressing into the kale until it gets soft and slightly wilted.
  3. Add remaining ingredients and toss.
  4. Serve with extra vinegar or dressing if desired.

 

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No-Bake Energy “Dump” Bites

Looking for a good way to use up the crumbs in the end of that cereal box? The one that you spent way too much money on because it was all “organic” and fiber-licious? Now you don’t have to let all that good flax go to waste! 😛 Here’s a quick and easy no-bake recipe that you can whip up in minutes! Just dump all these ingredients in a big bowl, stir, chill and form into balls for a perfect on-the-go breakfast, snack or dessert!

PEANUT BUTTER ENERGY DUMP BITES
PEANUT BUTTER ENERGY DUMP BITES
No-Bake Energy “Dump” Bites
Recipe Type: Dessert
Cuisine: Healthy, No-Bake
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 16-24
Looking for a good way to use up the crumbs in the end of that cereal box? Here’s a quick and easy no-bake recipe that you can whip up in minutes! Just dump all these ingredients in a big bowl, stir, chill and form into balls for a perfect on-the-go breakfast, snack or dessert!
Ingredients
  • 3/4 cup creamy PB
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 cup leftover hearty cereal (I used the leftover crumbs at the bottom of a box of Nature’s Path Flax Plus Pumpkin Raisin Crunch!)
  • 2 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup raisins
Instructions
  1. In a medium bowl, microwave PB, honey, and vanilla for 30 sec and stir to combine. Add remaining ingredients and stir thoroughly. Feel free to add your own mix-ins like other types of dried fruit/nuts!
  2. Stick in the fridge for at least 30 minutes, then press tightly into balls about 1″ wide. There’s a lot of heft and not a ton of sticking power to this recipe, so make sure to really pack those things tight to avoid them falling apart!
  3. Store in the fridge or freezer and enjoy as an on-the-go breakfast, snack, or dessert!

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“Facing the Facts About Fat:” A Post from the RD!

I’m excited to share another post with you from Melissa Moser, the Claire Tastes Registered Dietitian! Melissa has posted before about gluten-free diets, and now she tackles the topic of fat. What’s the science behind it? Does it make a difference where your fat comes from? Is fat good for you? Read on to discover some things you didn’t know about one of the most controversial topics in nutrition! You can also learn more about Melissa on my Nutrition Page.

FACING THE FACTS ABOUT FAT

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If you’re scared of fat, you’re not alone. We’re scared to talk about fat because it’s a complicated topic. We’re scared to eat fat because we think it’ll wreak havoc on our health. Most of all, we’re scared of getting fat! I’m here to help you face the facts – the good and the bad – to restore a healthy relationship with fat! The next time you hear the words “polyunsaturated fats” you’ll be able to jump in the conversation and help others understand the nutritional science of fat!

Fact #1: Fat on your body is not the same as fat in your food. Your body stores excess calories as fat. Whether those excess calories are in the form of carbs, fat, protein, or alcohol, if you’re consuming more calories than your body needs, your body will store these extra calories as fat. That means that even on a completely fat-free diet you can gain weight and store more fat on your body if you’re eating too many calories. A higher fat diet does not necessarily equate to a higher fat person.

Fact #2: Everyone needs fat. The body is unable to absorb, transport, and store certain vitamins (A, D, E, and K) without fat. Fat is important for building cell membranes, and it’s a major component of nerve cells. A lack of dietary fat can impair hormone production and signaling between cells. A small amount of fat is essential!

Fact #3: Not all fats are created equal. In general, research has shown that saturated fat and trans fat have negative effects on our cholesterol levels, putting us at higher risk for heart disease. The good news is that replacing these fats with polyunsaturated fats can actually improve cholesterol levels! In an attempt to simplify the research, public health messages that came out in the 1980’s advised us to limit total fat. Rather than defining the types of fats (or the foods in which they are commonly found), public health agencies advised we cut down on fat altogether. And so the low-fat craze was born!

Fact #4: Just because a food is low in fat doesn’t mean it’s healthy. When the low-fat message came out, food manufacturers began making new, fat-free junk like SnackWell’s cookies. To make these fat-free cookies taste as good as regular cookies, manufacturers added extra sugar and chemicals to mimic the taste and feel of the original. If you compare the nutrition facts, you’ll find that one SnackWell’s Devil’s Food Cookie has roughly the same amount of calories and about 3g more sugar than an Oreo Cookie.

Here’s my bottom line: Fat is necessary, but the type and quantity you consume matter. Fat is the most calorie-dense nutrient, so it only takes a small amount of fat to add up to a lot of calories. When snacking on high-fat foods like nuts, measure out your serving size before you start eating so you don’t go overboard. Reduce saturated fat by limiting full-fat dairy products, fatty meats, butter, grain-based desserts, and deep-fried foods. Stay away from trans fats, which can be identified in the ingredients list as “hydrogenated” oils. Replace these with heart-healthy polyunsaturated fats found in fatty fish like salmon and trout, or healthy oils like soybean, corn, and sunflower.

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