by Mike Egrie | Feb 24, 2025
Mediterranean Grilled Crostini SnacksIngredients½ 1/2 (14-ounce) French baguette, sliced 1/2-inch-thick crosswise into 16 pieces1 garlic clove, halved crosswise⅓ cup hummus⅓ cup tzatziki sauce16 jarred quartered and marinated artichoke hearts in oil,...
by Mike Egrie | Feb 24, 2025
Tuscan Tuna, White Bean and Avocado SaladIngredients12 oz solid white albacore tuna in water, drained½ diced red onion1 cup chopped fresh basil leaves1 tbsp chopped fresh chives1 tbsp extra virgin olive oil1 tbsp fresh lemon juice1 tbsp red wine vinegar½ tsp...
by Mike Egrie | Feb 13, 2025
Cupid’s Cold Brew MocktailIngredients3 oz Cold brew unsweetened black coffee1 oz cream or dairy free alternative like coconut milk or oat milk½ oz simple syrup or sweetener of choiceIceSplash of seltzer water or club sodaDirectionsFill a cocktail shaker halfway...
by Mike Egrie | Jan 28, 2025
Green Bean Fries with Creamy Chipotle DipIngredients1 cup Whole-Wheat Panko Bread Crumbs¼ cup Grated Parmesan Cheese¼ cup White Whole-Wheat Flour2 Eggs12 oz Fresh Trimmed Green Beans1 tsp Adobo Sauce from Canned Chipotle Peppers*6 oz Container Nonfat Plain...
by Mike Egrie | Jan 24, 2025
5-Ingredient Blueberry Protein MuffinsIngredients1 banana, mashed1 cup cooked quinoa¼ cup vanilla Greek yogurt¼ cup almond butter1 cup fresh blueberriesDirectionsPreheat oven to 375˚F. Spray 6 muffin cups with cooking spray. In large bowl, stir together...
