Happy New Year!
It’s been a heck of a holiday season. After eggnog, Christmas roast beast, and the stocking candy, I was rolling on a wave of contented holiday food bliss. Then New Year’s Eve brought on the bacon-wrapped scallops, bacon-wrapped cheeseballs, and bacon-wrapped champagne (just kidding on that last one… but that would be kind of good, right?) and now I am in a holiday food malaise.
I am not about New Year’s resolutions that I won’t keep, but I think we can all agree it might be time to dial back to rich food, heavenly though it may be. So here’s to a January 2017 that tastes and feels lighter, more satisfying with (slightly) less bacon, and detoxifying with healthier snacks and meals.
To help us get back on a more sensible track, we’ve got a week of clean eating recipes full of flavor and good feelings approved by Cabot Dietitians, Sara Wing and Regan Jones. Back to reality, people!
To help us get back on a more sensible track, we’ve got a week of planned meals and snacks full of flavor and good feelings. Back to reality, people!
Sweet and crunchy, this Bell Pepper Salad makes a great lunch, or an even better accompaniment to a simple broiled salmon dinner.
- 3 bell peppers, each varying in color (yellow, red, orange, or green)
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon good quality olive oil
- 1 teaspoon sugar
- Salt and pepper to taste
- 3 basil leaves, julienne
- 4 ounces Cabot Tomato Basil Cheddar, shaved
Make a simple protein like baked boneless, skinless chicken breasts, and then top them with this tasty Avocado Yogurt Dip. And make plenty for leftovers – with some tortilla chips or carrots and celery, this doubles as a tasty dippable lunch.
- 2 ripe medium avocados
- 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 1/4 – 1/2 teaspoon ground chipotle pepper
With Cabot Alpine Cheddar for satisfying protein, this Kale Caesar Salad packs a punch of flavor, but is light and easy to make. Perfect for a midweek meal.
- 1 large bunch curly kale, washed, stems removed and leaves cut into bite sized pieces
- ¼ cup extra virgin olive oil, divided
- 1 small clove garlic, smashed and peeled
- ½ teaspoon coarse kosher salt
- 2 anchovy filets
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 6 ounces Cabot Alpine Cheddar, shredded (about 1½ cups)
- 1 ½ cup croutons
- Freshly ground pepper, to taste
You probably didn’t need that entire bunch of kale for your salads on Wednesday, so use the rest to make these tasty little Kale Frittatas! Great for breakfast on the go, or a meal when paired with leftover Bell Pepper Salad!
- 1 tablespoon olive oil
- 1 large yellow onion, very thinly sliced
- 2 cups chopped kale, packed
- 8 large eggs
- 1/4 cup milk
- 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
- Salt and pepper to taste
- Cooking spray
Start your weekend off right with a simple Blackberry Grapefruit Smoothie, filling with chia seeds and no added sweetners – just the juicy sweetness of fruits!
- ¼ cup pomegranate juice
- ¼ cup Cabot Lowfat Greek-Style Yogurt
- 2 cups California Giant Blackberries
- 1 whole grapefruit, peeled and segmented
- 5 Medjool dates, pitted and roughly chopped
- 1½ tablespoons chia seed
- 2 sprigs mint
- mint, chia, and blackberry garnish (optional)
This weekend, whether you’re making tuna sandwiches or baking a cake or putting together a dip platter, try subbing Greek Yogurt for mayo, creams, or sour creams. You’ll cut calories and keep flavor. Win-win!
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.
Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.