JENNY BETH KROPLIN / REGISTERED DIETICIAN
AGE-DEFYING RECIPES
Spicy Sweet Potato Dip
1 medium sweet potato
1 canned chipotle pepper in adobo sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon salsa
1/4 cup (2 ounces) shredded Pepper Jack or Red
uced Fat Pepper Jack cheese
Preheat oven to 350 degrees. Bake sweet potato at 350 degrees for 45 minutes or until tender. Let cool slightly and peel.
Place baked sweet potato in small food processor or blender; add remaining ingredients. Pulse until well combined. Serve warm with fresh veggies, crackers or tortilla chips.
Chocolate Chia Seed Pudding:
1 cup skim milk ( or can use Almond milk, Cashew milk, or Lactose-free milk)
1/2 cup nonfat vanilla greek yogurt
1/4 cup chia seeds
1-2 tbsp. local honey
1-2 tbsp. 100% raw cacao powder
1 tsp vanilla extract(optional)
Toppings: Blueberries, or strawberries, or coconut
Mix the milk, yogurt, honey, vanilla and cacao powder together and whisk until well blended, add in the chia seeds and whisk well. Pour into glass or container, cover, and refrigerate overnight. This is a great recipe for breakfast, snack, or dessert that is packed full of nutrition. Enjoy!
