Emerson's Favorite Recipes!
Protein, High Fiber, Meal Base
½ cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 ½ teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons minced fresh dill
1 tablespoon parsley
3 (15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
optional ½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)
In a small bowl whisk together yogurt, mayo, lemon juice, mustard, salt, pepper, dill & parsley.
Mash a little bit of the chickpeas, but not all the way. Add celery, and the optional scallions.
Pour the dressing mixture on top of the chickpea mixture and toss. Top with any additional seasoning you'd like, and let sit for 30 minutes at room temp before serving.
Protein, Meal Base
These easy little "crab cakes" are so delicious! I usually sub the Panko bread crumbs for homemade crumbs from a couple pieces of Ezekiel toast. Served on top of a bed of my favorite leafy greens, these little cakes are always a hit when I serve them up.
Sides, Meal Base, High Fiber
I LOVE beans as a base for any meal, but this recipe lets my pressure cooker do all the work for a fast and easy staple like refried beans. I'll use this as my main base, and top it with cheese or sour cream for added fat and extra protein.
Side, Appetizer, Vegetables
One of my ALL TIME FAVORITE summer veggies. It makes a great appetizer or side dish to any meal.
I don't make the sauce in this recipe, I instead use just plain mayo, or a light aioli for some good added fat.
Meal Base, High Fiber
I LOVE LENTILS! They're one of my favorite meal bases to ensure I'm getting enough fiber in my day. The best thing about them is that they're essentially you can flavor them however you like. I like to season my lentils with a chili onion crunch oil from Trader Joe's. Learn more about how to prepare lentils, and all their variants at the link below.