Baked Salmon Dip with Shallots and Dill Spread

My bagel place has a phenomenal baked salmon salad, and it's wild to me that this spread isn't as widely available as its smoked counterpart. Thanks to the delicate, fatty flavor of the salmon, this extra-creamy dip is rich and buttery but not overpoweringly fishy.

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YIELDS: 2 cups

Ingredients :

• 1 (8-ounce) fillet salmon, skin-on

• kosher salt and freshly ground black pepper

• 1/2 cup crème fraîche

• 1 small shallot, peeled and quartered

• 2 cloves garlic, peeled but whole

• 2 tablespoons fresh parsley leaves

• 2 tablespoons fresh dill, plus sprigs for garnish

• 2 teaspoons Dijon mustard

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon freshly grated lemon zest (from about 1/2 lemon), plus more for garnish

Instructions:

• Position a rack in the center of the oven and preheat it to 350 F. Line a sheet pan with parchment paper.

• Place the salmon skin-side down on the lined sheet pan and season the fish liberally with salt and black pepper. Bake until completely opaque throughout; check with an instant-read thermometer for an internal temperature of at least 135 F, 14 to 15 minutes.

• Meanwhile, in a food processor, combine the crème fraîche, shallot, garlic, parsley, dill, mustard, pepper flakes, lemon zest, 1/2 teaspoon salt and a few cracks of black pepper.

• When the salmon is out of the oven, let it cool for at least 10 minutes, then flake the salmon away from the skin and add it to the food processor.

• Pulse until you get a creamy consistency. Season to taste and garnish with a few sprigs of dill and lemon zest.

Notes :

• TECHNIQUE TIP: This recipe is great for any leftover baked salmon you might have in the fridge; this cuts the preparation time in half. Since the salmon would already be prepared, use 6 ounces.

• SWAP OPTION: I've also made this recipe with avocado in place of crème fraîche, which is a great option if you're dairy-free.

Source: Today Show

Praline Pecan Sauce KETO (Carolyn)

Ooey, gooey, and completely sugar-free, this keto Praline Pecan Sauce is going to rock your world. Buttery and rich, it’s delicious over pancakes, ice cream, or straight from the jar. Or check out the recipe for Brie with Pecans Appetizer Here with this topping. Yummy!

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Prep Time5minutes minutes

Cook Time15minutes minutes

Total Time25minutes minutes

Servings12 servings

Calories133kcal

Ingredients :

• 1 cup pecan halves
• 6 tablespoon Cabot Creamery butter
• ⅓ cup heavy whipping cream
• ¼ cup Swerve Brown
• ¼ cup Bocha Sweet
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions :

• Preheat the oven to 350F and spread the pecan halves on a rimmed baking sheet. Bake 7 to 10 minutes, watching carefully, until nicely toasted. Let cool and then coarsely chop.
• In a medium saucepan over medium heat, combine the butter, cream, and the sweeteners. Bring to a simmer, whisking to dissolve the sweeteners. Let cook 2 minutes.
• Remove from heat and stir in the vanilla extract and salt, then stir in the chopped pecans. Serve warm over pancakes or ice cream (or cheesecake, or brownies, or waffles, or just eat it with a spoon!).

Nutrition :

Serving: 2 tablespoon | Calories: 133kcal | Carbohydrates: 1.4g | Protein: 1g | Fat: 13.3g | Fiber: 0.8g 

Source: Carolyn Ketchum of All Day I Dream About Food

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Vegetable Cream Cheese * KETO

I adore this homemade cream cheese! Ingredients can totally change depending on what you have and like!  So great on LC Bagels, cucumbers, wraps, crackers...you name it!

Ingredients:

• 8 ounces of cream cheese (I use full fat), room temperature
• Very small diced:  1 strip red pepper, 1/2 stalk celery, 1/2 small carrot
• 1 chopped scallion - green parts only
• 1 T chopped fresh Italian Parsley or dried
• 1 T chopped fresh Dill or dried
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• Dash of hot sauce (optional)

Instructions:

Place room temperature cream cheese in mixing bowl.  

Add all the rest of the ingredients and mix well.  

Place in a seal able container.  

Refrigerate.  Keeps for weeks in the refrigerator.

Source:  Me

Cinnamon Vanilla Roasted Walnut Butter

Serves: 2 cups

Ingredients

• 16 ounces walnuts
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 2 tablespoons honey (optional)

Instructions

Preheat oven to 350 degrees F.

Spread nuts in a single layer on a baking sheet. Bake for 3-5 minutes, remove from oven and stir. Repeat until toasted and dark brown be careful not to overbake and burn; approximately 8-12 minutes. Remove from oven and cool completely.

Place cooled nuts, vanilla, and cinnamon into food processor. Process until nearly smooth or desired consistency. Stop every 30 seconds or so to scrape down sides.

Store in covered container in refrigerator for up to a few months.

Notes
TIPS: Be patient while the nuts are in the food processor. It can take awhile for it to get to the right consistency. You can also add salt or a sweetener (sugar, honey, maple syrup, etc.) to the nut butter recipe. You can add a little oil or water to thin the consistency if you'd like.

SUBSTITUTIONS: You can substitute any kind of nut for the walnuts.

Source:  Lisa Huff - Snappy Gourmet

Avocado Chicken Salad

Yield: Enough filling for two sandwiches or salads

Ingredients

• 1 cup finely chopped cooked chicken
• 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
• 1 apple, peeled, cored, and finely chopped
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 Tbsp finely chopped cilantro or parsley
• 2 teaspoons lime juice or a tablespoon of lemon juice
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper

Instructions

Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.

Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.

To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).

Source:  Simply Recipes-Elise Bauer

Jalapeño Lemon Herb Pesto

Ingredients

• 1 cup lightly packed fresh parsley
• 1 cup lightly packed fresh cilantro or basil
• 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
• 1 medium lemon, juiced
• 1 medium garlic clove, roughly chopped
• ½ teaspoon salt
• ½ cup pepitas (green pumpkin seeds) or slivered almonds
• ½ cup olive oil
• Freshly ground black pepper, to taste

Instructions

Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.

To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.

Source:  Cookie and Kate

Cinnamon Honey Butter

This butter is a perfect blend of creamy butter, sweetness and the warm spice of cinnamon, just enough to add a yummy touch to your toast, bagel or especially on top of Banana Bread with Streusel Topping.  A perfect spread for bringing to a party or serving at your holiday parties.  Kids go crazy for it!

Ingredients:

• 1/2 Cup Butter, softened
• 1/2 Cup Powdered Sugar
• 1/2 Cup Honey
• 1 tsp Ground Cinnamon

Instructions:

In a medium bowl combine all ingredients with a whisk or use a hand mixer and beat until light and fluffy.

BiPRO: Avocado Spread

Preparation Time: 5 Minutes
Serving Size: 8 Servings

Ingredients

¼ cup Mayonnaise
1 Avocado, peeled and pitted
2 tsp Lemon Juice
¼ tsp Garlic Powder
¼ cup BiPro, Unflavored

Instructions

1. Place all ingredients in blender or food processor and mix until smooth. (Can also be mixed by hand.)

2. Spread as desired on sandwiches, wraps or burgers.

Pesto: High Protein & Oil-Free Basil Pesto

This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.

Yield: 1.5 cups 

Ingredients

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1 tbsp water
• 2 tbsp nutritional yeast
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp
• You can add olive oil to taste if you prefer!

Directions

Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Nutritional Info: (per 2 tbsp): 41 kcals, 0 grams fat, 3 grams protein, 3 grams fibre, 0 grams sugar, 7 grams carbs.

Source:  Haylie Pomroy

Hummus - Lime Chipotle

Serves: 5

Ingredients:

• 1 Can Chickpeas drained and rinsed
• 2 tbsp Extra Virgin Olive Oil
• 3 Garlic Cloves
• 2 tbsp tahini
• 1 tbsp chipotle spice
• 2 tbsp of lime Juice

Directions: 

Puree all ingredients in a food processor and blend until smooth.

Garnish with a slice of lime on top and some chipotle sprinkled lightly over top.

Source:  Haylie Pomroy

Hummus: With Homemade Sprouted Grain Tortilla Chips

Serves: 5

Ingredients:

• 1 can chick peas - skins removed
• juice of 1 small lemon
• Olive oil about 1/4 cup
• 1/2 clove garlic, minced
• cumin
• water (about 1/2 c)
• sea salt

Directions: 

Blend until smooth, add water a bit at a time. it will be thick in the blender. served with carrots or sprouted chips.

Sprouted chips : cut sprouted grain tortillas into triangles. Brush with olive oil and sprinkle with sea salt. Put on wire rack and baking sheet. Bake 350 for 6 minutes - watch closely they burn easy.

Source:  Me

Hummus: Sun Dried Tomatoes

Serves: 3

Ingredients:

• 1 Can Chickpeas drained and rinsed
• 2 tbsp Extra Virgin Olive Oil
• 1 Garlic Cloves
• 3 tbsp sun dried tomatoes in oil
• 2 tbsp parsley
• 2 tbsp of Lemon Juice

Directions: 

Puree all ingredients in a food processor and blend until smooth.

Source:  Haylie Pomroy

Coconut Sour Cream

Makes about 1/2 cup | Prep time: 5 min.

Ingredients

• Cream from 1 15-ounce can coconut milk
• 1 or 2 tablespoons lemon juice
• 1/8 teaspoon sea salt

Directions

In a medium bowl, whisk together the coconut cream, lemon juice and salt until combined.

Adjust salt to taste and add more lemon, if desired.

Refrigerate for about an hour before serving to allow flavors to combine.

Depending on the coconut milk you buy, your sour cream might end up a little grainier than dairy sour cream. You can also strain it through a fine sieve if you want it extra smooth. That’s it!

Source:  Haylie Pomroy

Power Protein Herb Vegetable Dip

Phase 1, 2, 3

Makes 1 Cup | Prep Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 3 hard-boiled egg whites
• 1 clove garlic
• 2 tablespoons fresh lemon juice
• 2 tablespoons water or almond milk unsweetened
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh scallions or chives
• 2 teaspoons onion powder
• 1 teaspoon sugar-free Dijon mustard
• ¼ teaspoon sea salt
• 1⁄8 teaspoon freshly ground black pepper
• 3 drops liquid stevia

Directions

Process everything in a blender or food processor until smooth. Serve with Phase appropriate

veggies.

About ½ cup is a protein portion for a Phase 2 snack.

Source:  Haylie Pomroy

Cashew Cheddar Cheese Spread

Prep Time: 4 hours, 10 minutes
Total Time: 4 hours, 10 minutes
Yield: 3 Cups
Serving Size: Whatever you Like

Ingredients

• 2 cups raw cashews
• 1/2 cup water
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

Soak the cashews for about 4 hours and then drain.

Place all ingredients into a blender and blend until it is smooth and creamy.

Just wait until you taste it!

The spread will keep in the refrigerator for about 1 week.

You can also freeze it.

IF FREEZING:

Please follow any of the directions defined in my article Preparing Food for the Freezer

TO PREPARE AFTER FREEZING:

Put in the fridge the day before using. Stir and use in any manner that you like.