Even though I’m proud to say we’ve eliminated a lot of processed food from our diet, one of the main areas we still tend to lapse and indulge in it is snacks. We really only treat ourselves to snacks on the weekends, but when we do, it’s chips and crackers with some of Neil’s stash of fancy cheese and maybe an apple. Sure, it’s no longer whole bags of Doritos and ice cream, but I still think we could be doing better.
I actually made this as an appetizer for New Year’s and it was awesome. I’ve totally underestimated the ability to use greens as a platform for sandwich salads and dips. I didn’t eat the whole plate myself, but I easily could have.
Ingredients:
1 French or Belgian endive
2 cups cooked cooled crab meat, (or prepackaged, sorry guys I was in a hurry)
1/2 cup of raisins or other dried fruit
2 stalks of celery, diced
1/8 teaspoon of sriracha sauce
1/8 teaspoon sweet chili sauce (or a little sugar)
1/8 teaspoon of paprika
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise (or mashed tofu with a little cider vinegar)
3 tablespoons Greek Yogurt (can you tell I’m obsessed?)
Directions:
1. Combine all ingredients in a small bowl and stir thoroughly to combined. Peel, wash and drive endive and fill each with 1 tablespoon of mixture. Serve and enjoy immediately!
These mimic the same wonderful creamy to crunchy combination of chips and dip but without all the salt and carbs. The best part is that it only takes a few to fill you up, unlike chips which are easy to eat to the bottom of the bag. Although endive is a little hard to come by, I’ve been able to find it pretty consistently, albeit a little more expensive than cheap chips and crackers.
As we embark on New Year’s Resolutions, what are your favorite ways to substitute veggies for guilty-pleasure snack foods?
This looks awesome. I’ll definitely be giving crab salad on endives a try.
So I’ve made this four times now. I adore it. 😀 The first time I made it entirely by the recipe, but I’ve been tweaking it since then. I now use: half a lemon’s worth of juice (psssh, measurements!), no mayo, but a whole plain chobani (6oz). I didn’t really notice a taste difference dropping the mayo. Oh, and I use imitation crab. Maybe that makes me a bad person (cook, etc), but I’ve always really liked the stuff…