Veggie Wedgie Wednesday

If I were a goddess

If I was a goddess I would wake every morning to a cup of warm lemon water.

I would wear flowers in my hair

I would have a beautiful green smoothie when hungry

I'd wear something like this

And I would head to the beach for a day of

relaxation and sun and I would get there in this

For Lunch I'd have

Green Goddess Dip with Vegetables and

Homemade Pita Chips

Women's Health

Ingredients

Serves: 20*

Prep: 7min

Cook: 8min

Total: 30min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

3 6-inch whole-wheat pitas

2 tsp canola oil

cumin

chili powder

kosher salt

2 cups chopped avocado (about 2)

1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt

1/4 cup fresh lemon juice

1/4 cup white wine vinegar

2/3 cup chopped fresh chives, divided

1/2 cup chopped fresh parsley

7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)

Directions

1. Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt--all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy. 2. Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip. 3. To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

Nutritional Facts per serving

CALORIES 76.6 CAL

FAT 3 G

SATURATED FAT 0.4 G

CHOLESTEROL 0.3 MG

SODIUM 98.6 MG

CARBOHYDRATES 11.8 G

TOTAL SUGARS 2.1 G

DIETARY FIBER 3.2 G

PROTEIN 2.3 G

For dinner I'd wear my favorite yellow dress 

And for dinner I'd have

Grilled Asparagus and Spinach Salad with

Smoked Paprika Dressing

Fat Free Vegan Kitchen

If you’re eating this salad as one course of a meal, consider this recipe about 2 servings. But if you’re like me and like a really big salad as a meal on its own, call this one serving and perhaps toss a handful of chickpeas into it to make it more filling.

Ingredients:

8 ounces asparagus, tough ends snapped off

olive oil spray

salt and freshly ground pepper

4 ounces baby spinach

2 tablespoons chopped walnuts (may omit or substitute chickpeas)

Smoked Paprika Salad Dressing (see below)

Set a seasoned grill pan over medium-high heat. While it is heating, snap off the tough ends of the asparagus, place it in a dish, and spray it lightly with olive oil (just a couple of quick sprays). Sprinkle with salt and pepper, and toss to distribute the oil and seasonings.

Put the asparagus on the grill and cook, turning often, until just beginning to brown in places but still crisp and bright green, about 5 to 8 minutes. Remove from heat and cut spears in half.

Toss the spinach with the dressing and arrange in two bowls or plates. Divide the asparagus between the two salads, and sprinkle each with a tablespoon of walnuts.

Makes 2 standard servings. Each serving, with walnuts but excluding dressing: 60 Calories (kcal); 4g Total Fat; (47% calories from fat); 4g Protein; 5g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 3g Fiber. Weight Watchers 1 Flex Point.

Without walnuts or dressing: 36 Calories (kcal); 1g Total Fat; (30% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 3g Fiber. Weight Watchers Core/ Zero Points.

My cocktail would be Sparkling Water with Lemon

For dessert I'd have the sweetest most delicious frozen grapes

I would get ready for bed 

 I would apply my night cream

and have sweet dreams all night long

oh the life of a goddess