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black bean & butternut squash chili

by Jackie Newgent  |  November 29, 2012  |  3 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. It’s vegan … but you may not want to tell the guys beforehand! You can certainly serve it up with sour cream and Monterey Jack or Cheddar cheese. But do try it without. I think you’ll find this intriguing chili—with the surprise additions of butternut squash and pumpkin pie spice—doesn’t need to be over-accessorized. The creamy avocado on top is a perfect finish. I love this recipe. Hope you do, too. Please let me know what you think! Calories Saved: 110
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lemon-dill cannellini dip

by Jackie Newgent  |  November 21, 2012  |  0 Comments
(Click on photo for full-size image!) Makes 5 servings: 1/4 cup each I’m an appetizer kind of gal. That means sometimes I prefer a plate of tasty bites rather than the actual meal. So here’s a lovely dip that I just whipped up for any appetizer table. So why do dip? Dunking into them can actually be a delicious way to boost veggie intake. On the other hand, some dips are so excessively high in calories that they’re not worth the couple minutes of indulgence. However, when you can turn a dip into a still indulgent one with nothing but “good” ingredients … go for it. That’s what this creamy (now beany) concoction is all about. It’s worthy of scooping...
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