1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 teaspoons drained capers, chopped*
1 tablespoon fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Directions:
In a medium bowl combine red onion, cream cheese, capers, dill and lox.
Peel cucumbers leaving strips of skin, then slice into 1/2 inch thick slices. With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.
Spoon about 1 tablespoon of the salmon mixture into each cup and transfer to a platter, garnish with more dill.
Cucumber cups can be assembled up to 24 hours ahead of serving. Just keep them chilled in an airtight container until ready to serve
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Ingredients:
1 lb 93% lean ground beef
1 1/4 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
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Ingredients:
9 ounces sugar free chocolate chips, I used Lily’s
27 mini marshmallows
1 teaspoon White Nonpareils Sprinkles
Pretzel sticks cut into 1/2 inch pieces, for the arms (about 1 oz total)
Edible ink markers, orange and black
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.