A quick, healthy, and delicious dip made with ingredients I always have on hand.
9 ounces Greek yogurt
1 Tablespoon Minced fresh parsley (or 1 teaspoon dried parsley flakes)
1 1/2 teaspoon dry minced onion flakes
1/2 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon paprika
Combine all ingredients. Refrigerate for an hour prior to serving. Serve with vegetables, chips, crackers, or bread.
Source: Foodie with Family
1/2 cup coconut oil, melted
1/2 cup honey
2 teaspoons vanilla extract
1 egg, beaten
2 cups oats
1 1/4 cup almond flour
1/4 cup brown sugar (add more if you want them sweeter)
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup sliced almonds or chopped nuts
1/2- 1 cup extras of choice (dried cranberries or raisins, chocolate chips, pumpkin seeds, etc.) I usually use dried cranberries and pumpkin seeds.
2 tablespoons chia seeds, optional
Preheat the oven to 350 F (175 C). Generously grease a 9"x13" baking pan. In a 2 cup liquid measuring cup, stir together oil, honey, vanilla and egg until mixed. In a large bowl, with fork, mix oats, almond flour, brown sugar, cinnamon, salt, almonds (or your nut of choice), and your extra of choice, until combined. Make a well in the center and stir in the honey mixture with a rubber spatula until blended. Pat the mixture evenly into the prepared pan. Bake for 30 - 35 minutes or until the bars turn golden at the edges. Cool for 5 minutes. Cut the bars while still warm.
