Client Appreciation Recipes

Last weekend, I hosted an appreciation party for all of my customers. Some of these gals have been taking my classes for years and I really wanted to treat them to a fun evening in our home with their families. With health and fitness in mind, I wanted to make sure that all of the recipes for the food I served at the party were high in fiber, protein, used a lot of whole ingredients, and low in refined carbs. Everything turned out delicious! You'll see I used a LOT of fat free greek yogurt and was able to buy in bulk at Costco! Here are the recipes. I hope you find something to enjoy and share!

Tzatziki - From the Fage website although you could use any FF greek yogurt. This dip was very refreshing and delicious!

Ingredients:
2 Cups Any FAGE Total (I used 0% fat)
1 Small cucumber, peeled, seeds removed and diced finely by hand/Grated on a large size grater by hand
2 Large garlic cloves, finely minced
1 Teaspoon chopped mint (fresh preferred)
1 Tablespoon finely chopped dill (fresh preferred, Reduce to 1/2 teaspoon if dried dry)
1 Tablespoon white vinegar
3 Tablespoon Greek Organic Extra Virgin Olive Oil, preferably from Crete
1 Pinch Greek sea salt, preferably from Crete.

Preparation Directions:
1.Combine all ingredients in a glass or earthenware bowl and chill overnight or at least 4 hours to allow flavors to penetrate cucumber. Server as a dip or on lettuce leaves as a salad or with fried zucchini, eggplant or fish

Additional Notes:

Greek olive oils are fresh, green and grassy, sometimes with a peppery aftertaste, although there is great regional variation. I prefer the oil from my grandfather’s trees on Crete, but in years that I lack that oil, I substitute with Sitia or Kolymbari/Athenes, both widely available in the USA.


Mostly Guiltless Hot Artichoke Dip - From the Fage website under appetizers, this was soooo delicious!!!

Ingredients:
1 cup FAGE 2% fat Greek yogurt
1 cup low-fat or Canola mayo (I use Hellmann’s)
1 14.5 oz can quartered artichoke hearts in water
3/4 cup Parmesan cheese
whole wheat bread crumbs

Preparation Directions:
1.Drain the artichoke hearts and chop in bite size pieces.
2.In a bowl, mix the yogurt, mayo, artichoke hearts and Parmesan cheese until well blended.
3.Put in small casserole dish (mine was a little smaller than 8×8) and top with thin layer of whole wheat bread crumbs.
4.Bake at 375 until the top is golden brown (about 30 minutes).
5.Serve with bagel chips or crackers.

Chili Beef Stuffed Zucchini - This was originally in Runner's World magazine but I got it from a friend of mine.

4 zucchini- halved lengthwise and seeded

2 tablespoons extra virgin Olive Oil

1 onion, chopped

¾ lb. beef (can substitute ground turkey or pork)

1 tsp. ground cumin

Salt and pepper

2 tomatoes, seeded and chopped

1 cup jarred pickled jalapeno chilies, chopped finely (beware- this is HOT- I would ½ it!)

Mexican style shredded cheese

1. Preheat oven to 450. Arrange zucchini cut side up in 9 x 13 baking dish. Add ½ cup water to dish, cover with foil, and bake until softened- 15 minutes.

2. Meanwhile, in a medium skillet, heat olive oil over medium high head. Add onion and cook until soft (3 min). Add beef and cumin and cook, until browned. Season with salt and pepper. Stir in jalapenos and tomatoes.

3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle cheese on top. Bake uncovered, until cheese melted about 10 minutes.

Jen's (but not me) Chocolate Trifle - from http://bariatricfoodie.blogspot.com

Ingredients:

1 (18 1/2-ounce) package Sugar Free Devil’s Food cake mix (Pillsbury is the only one I’ve found)
3 (3 1/2-ounce) packages instant Sugar Free Chocolate pudding mix
1 (16-ounce) carton Greek Yogurt
2 (16-ounce) tubs Sugar Free whipped topping (such as Cool Whip)
½ cup sugar free chocolate chips (optional, for garnish)
1 cup chopped pecans or walnuts, lightly toasted (optional)

Directions:
Prepare the cake mix according to package directions and bake in a 13 by 9-inch pan. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts.
Combine the Greek Yogurt, Chocolate pudding mix, and 1 tub of the whipped topping. Whisk together until thoroughly combined. {Note: If you’re making this for an all post-op WLS crowd, you can add chocolate protein powder if you like. I usually add 2 scoops for a bowl this size.)
To assemble: In a trifle bowl, layer one third of the chocolate cake cubes, pudding mixture, whipped topping, and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Sprinkle sugar free chocolate chips over the top to garnish. (Or you could also sprinkle a bit of cocoa powder on top.)

Gluten-free Chia Brownies - These were so yummie and the kids really loved them.

INGREDIENTS

3/4 cup butter, melted
1 cup white sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
3 cold eggs
1 cups Nuchia Original Chia Seed Flour
11/2 teaspoon baking powder
1/2 teaspoon salt

Optional:

1/2 cup chopped walnuts

1/2 cup chocolate chips

1/2 cup white chocolate chips

1/2 cup maraschino cherries

1 tablespoon cherry flavoring

Replace cocoa with 1/2 cup dark cocoa

Replace butter with 3/4 cup applesauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C) and line 9×13 or 10×10 pan with aluminum foil or wax paper and grease.
2. In a small bowl, sift together flour, cocoa, baking powder and salt.
3. In a medium bowl, melt the butter and hand mix all ingredients in the order of: sugars, vanilla, eggs, cocoa-flour mixture, and then optional ingredients.
4. Bake for 25 to 30 minutes or until center is firm to the touch and a toothpick or knife comes our completely clean.
5. Enjoy!