Two Dips to pair with a holiday platter

#1 Pumpkin-Butter Dip

(Low FODMAP, Gluten-free, Paleo, Vegan)

Ingredients

  • 1/3 cup of Pumpkin Puree (sugar free with BPA free lining)
  • 1/4th cup of Almond Butter no-added sugar (I’m in love with Maisie Janes Almond Butter that is naturally sweet)
  • 1/2 teaspoon of maple syrup
  • 1 teaspoon of pumpkin spice

Directions 

  1. Easiest directions ever…mix all the ingredients in a bowl and serve.
  2. Pairs wells with carrots, cucumbers, persimmons, apples, celery and more!

Tip: If you’re following the Low-FODMAP diet you’re limited to 2 tablespoons of almond butter, so share some dip with others! You can consume about 1/2 of this dip to stay within the safe zone.

#2 Tzaziki Dip

(Low FODMAP, Gluten-free, Paleo, Vegan)

Ingredients

  • 1 cup of minced cucumber without seeds (about 1/2 medium sized cucumber)
  • 1/2 a cup of full-fat canned coconut milk
  • 1 tablespoon+ 1/2 teaspoon of fresh dill or 1 tablespoon of dried dill
  • 2 tablespoons of lemon (about 1/2 a lemon)
  • 1/8 teaspoon of pepper
  • 1/8 teaspoon of sea salt

Directions

  1. Chop the cucumber and deseed. It’s optional to leave the skin on or peel it, I leave it on. (to conserve food store seeds and/or skin in a bag in the freezer and add to a smoothie the next day).
  2. Use a grader, blender, or food processor to shred the cucumber. Use a cheese cloth, nut milk bag, or paper towels to drain the liquid from the shredded cucumbers, and put them aside in a bowl.
  3. Blend the coconut milk, dill, lemon juice, pepper, and sea-salt in a blender. Pour the contents into the bowl with the cucumber and mix using a spoon.
  4. Place in he refrigerator before serving to maintain a thick consistency.
  5. Pairs well with carrots, broccoli, celery, gluten-free crackers, and potato chips.

Tip 1: Put the canned coconut milk  in the fridge the night before. Use the thick layer at the top for this recipe. The recipe still works great if you forget to put it in the fridge the night before, just make sure to refrigerate the dip for about an hour before serving. 

Tip 2: If you love garlic and are not trying to make accommodations for a low-FODMAP diet, add  two crushed garlic cloves. 

The holidays are already approaching, it’s wild how fast that went! Although a lot of us aspire to bring something creative to the table each year….life happens and we don’t have time for that nonsense. So I’m sharing two simple and healthy dips that you can add to your usual holiday defaults. I know that bowl of mashed potatoes and pie will still be screaming your name, and it would just be rude to ignore them. So skip the canned dips and add these healthier options.

It takes about 10 minutes to make both of the dips, yay! Pick up some of your favorite veggies, fruits, and crackers and your holiday platter is ready. Also, being that it’s gluten-free, low-fodmap, paleo, and vegan, NO one should have an excuse as to why they can’t eat it. If they do, just pour yourself another glass of wine, you deserve it.

 

 

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