I’ve been on The Plan (a low inflammatory diet) for the last 45+ days and I’m loving it. It starts with a 3 day cleanse which is followed by a regimented 20 day meal plan. I know it sounds terrible but it’s worth it in the end. Once the 20 days is up it’s up to you to take what you’ve learned and create a lifestyle from it.
I was a bit worried that it would cut into my tailgate treat obsession but I’ve learned to work new healthy recipes into my lifestyle. The changes that I’ve made to my diet have made a world of difference. I feel so much more energized, more positive, and as a bonus I’ve lost 10 pounds. It’s also helped with my endometriosis which is a lifesaver.
Enough about the diet, and on to the delicious dip trio that brought you to this blog post in the first place. I hosted a little football gathering a few weeks ago and I wanted to make appetizers that I could enjoy on my diet and that our friends would also love. It’s harder than you think to find healthy appetizers online, even I am guilty of posting too good to be true apps during Kuzak’s Closet Touchdown Week posts in the past!
The first recipe I tried was for homemade guacamole. For some reason I always thought this would be hard to make it is totally simple. Doesn’t it look good!
Here is the recipe…
Homemade Guacamole
Ingredients:
6 Avocados
1/2 Red Onion (small dice)
2 Jalapeno Peppers
Juice of 2 Limes
1/2 Teaspoon Sea Salt and a Dash of Pepper
Directions:
Dice the avocados into small chunks.
Combine the remaining ingredients lightly mash with a fork.
Tip! To keep the guac from browning sprinkle with some fresh lemon juice
I love hummus but store bought has tahini in it, a lethal ingredient on my diet. It’s also full of salt, not good for inflammation. Instead of stocking up at the store I decided to make it from scratch, very tasty, you must try it!
Here is the recipe…
Homemade Hummus
Ingredients:
1 can chickpeas, drained and rinsed
1/4 cup olive oil
2 tablespoons of minced garlic
Salt, pepper, and cumin (I used 1 tablespoon) to taste
Juice of 1 lemon
Directions:
If you have a food processor combine the ingredients and pulse 4-5 times until it’s mixed. Add extra olive oil until you reach the consistency you are looking for.
If you don’t have a food processor (I don’t) you could combine the ingredients in your blender or in a bowl and use a hand blender.
Garnish with olive oil and extra garlic.
The last recipe isn’t on my diet list (I found out I can’t eat black beans or tomatoes) but I had all of the ingredients on hand and decided to make it for the crew and the reviews were great!
Here is the recipe
Black Bean Salsa
Ingredients
1 can black beans
1 can corn
1 chopped tomato or a can of diced
1 chopped jalapeno
1 tablespoon olive oil
Juice of 2 lemons
Salt and pepper to taste
Directions
Combine the ingredients in a bowl, refridgerate for 1 hour before serving.
I served the dips with unsalted potato chips (they are surprisingly on my diet) and corn chips. Isn’t the little antique wine chiller adorable? It’s from my Granny and I love it!
I hope you liked these recipes! You’ll have to give them a try this tailgate season. If you have any questions about The Plan that I’m on let me know, I’m happy to help!
These look delicious. I can’t wait to try them.