Anti-Inflammatory Lemon-Plant Lentil Dip Recipe

Written by Kenneth Lee 2020-10-15

Table of Contents:

Lemon Herb Pasta Salad with Marinated Chickpeas

A super fresh, super summery Lemon Herb Pasta Salad! Packed with tangy marinated chickpeas, chewy pasta, lots of herbs and garlic, lemon juice and olive oil, and a handful of parmesan to top it off..
Full recipe: www.pinchofyum.com/lemon-herb-pasta-salad.
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Anti-Inflammatory Lemon-Plant Lentil Dip Recipe

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Anti-inflammatory Recipes: Herb Blend

Show Description

Recipes for good health, from one of the nation’s top children’s hospitals. https://www.chop.edu/services/integrative-health-nutrition-program..
The anti-inflammatory diet is a fiberand nutrient-rich eating pattern that focuses on whole foods and reduces or eliminates foods known to contribute to chronic inflammation. Potential benefits of the diet include maintenance of health and wellness and prevention of chronic diseases associated with inflammation, such as type 2 diabetes, heart disease and some forms of cancer. This recipe was developed by a team of doctors and nutrition experts at Children’s Hospital of Philadelphia and Drexel University…
Herb Blend.
1 cup fresh parsley.
1 cup fresh basil.
¼ cup fresh oregano leaves.
¼ cup water.
In a food processor, puree ingredients until finely chopped. Portion into ice cube trays. Freeze completely. Add the cubes to to noodles, broth and soups, and use in sauces and sautés – anywhere you use fresh herbs…
Recipes were developed in collaboration with Alexandra Zeitz and the Drexel Food Lab and shot at the Center for Food and Hospitality Management at Drexel University. The videos were created with generous support from the Snider Foundation..
All of the recipes in this series are vegetarian.

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Video taken from the channel: The Children’s Hospital of Philadelphia

Trio of dips: Red Capsicum, Zucchini & Lemon Thyme, Hummus (Vegan, oil-free)

Show Description

Lower fat versions of dips that you can eat while celebrating Christmas! Thanks to my friend Heath and his lovely son Kian for joining me, was so much fun filming with you..
Zucchini Dip.
• 1 medium zucchini.
• ½ a lemon (juiced).
• 1 clove of Garlic.
• ¼ tsp Salt.
• 1 Cup (250g) soy unsweetened yoghurt.
• 1-2 tsp Lemon thyme.
• 1 tsp Xanthan Gum.
Red Capsicum Dip.
• 2 Red capsicums: char grilled or jar.
• 1 Cup (250g) soy unsweetened yoghurt.
• 1/3 cup yeast flakes.
• ½ Lemon (juiced).
• ¼ tsp Salt.
• ¼ tsp Pepper.
• ¼ tsp Mustard.
• ¼ tsp Garlic Powder.
• 1-2 tsps. linseed (flaxseed) or chia seed.
• (Optional) Either paprika or sumac to top.
Hummus.
• 1 Can chickpeas drained (reserve liquid 3-4 tbsp. brine).
• 1 tbsp. tahini.
• 1 clove garlic.
• ¼ tsp salt.
• ½ a lemon (juiced).
• ½ tsp cumin.
• Paprika or sumac to top..
For full recipes go to http://www.veganstylecooking.com.
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I cook tasty healthy wholefood plant based recipes that are either low fat or contains very little to no oil. I try to use unprocessed foods and avoid as much extra salt, sugar and secret nasties as possible. However there will be exceptions because we all need a little treat sometimes! I am doing these videos to not only help other people to learn Vegan cooking, but also to challenge myself as I have only been Vegan for less than a year and need to increase my own recipe knowledge. I have always loved cooking but it certainly is not my day job. Join me on my Vegan Adventure!
Vegan Special Super Strength Thanks To.
Ian Rich for use of his song Electric Run. You can listen to more of his music at https://www.youtube.com/user/iansone.
To the peeps at http://www.freesfx.co.uk for the use of their SFX

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Lentil Hummus, Dips, and Spreads

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Recipes at: www.CIAprochef.com/lentils/LentilHummusBar.
Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

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Video taken from the channel: The Culinary Institute of America

Lentil Hummus Clean Eating Recipe

Show Description

If you guys like hummus then you are going to love this clean eating lentil hummus. It’s fresh, bright and a perfect way to use up some of those lentils we’ve been cooking up all week..
Try serving it with some fresh fish or chicken, layered into a veggie wrap, or served with some fresh veggies and pita chips. Lots of Clean+Delicious options… and I would love to hear what you guys think down in the comments below!
Be sure to stop by to see and print ALL of my Clean+Delicious recipes here: http://cleananddelicious.com.
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PRINT RECIPE FOR LENTIL HUMMUS: http://cleananddelicious.com/2014/01/15/clean-eating-lentil-hummus/

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3 Ingredient Dip: Healthy, Simple, Delicious (Trader Joe’s Famous Recipe)

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Want to wow your guests at your next get-together, or better yet, wow YOUR tastebuds? This dip recipe has been around for as long as I have known about Trader Joe’s. It is so easy to make, inexpensive and healthy. Weight Watchers has been using this recipe for years now because it’s low calorie and delicious..
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Disclaimer: This video is not sponsored by Trader Joe’s and is not conducted on behalf of the company.

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MEAL PREP for WINTER | healthy recipes + PDF guide

Show Description

Meal prep for winter it’s finally here! With 10 ingredients create a variety of healthy recipes and hearty meals including warm salads, spicy breakfasts, filling dinners and tasty snacks..
This is the 4th seasonal meal prep video in a series (plus a meal prep containers video). So make sure to go back and watch the others to learn more about my meal prep approach, which is to prep a handful of wholesome ingredients for easy, mix-and-match meals throughout the week. Meal planning and meal prepping has never been easier!
I hope you enjoy these ideas for warm, nourishing, winter meals, but with the creativity in this community I’m sure you’ll combine these ingredients in even more delicious ways. When you do, make sure to tag me @Downshiftology on Instagram so I can see it!
BONUS PDF: Because of your amazing comments and feedback on my meal prep series I created a PDF guide of this winter meal prep plan. You can download it here: https://mailchi.mp/downshiftology/meal-prep.
PS As a reminder, all healthy recipes and meal prep on my channel and website are always gluten-free..
For the FULL blog post and recipe links: https://bit.ly/2SaOKog.
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Ingredients 1 cup green lentils (uncooked) 1/2 medium yellow onion (chopped) 1 medium stalk celery (chopped) 1.5 tablespoons olive oil (divided) 1/4 cup chopped parsley (plus more for garnish) 2 tablespoons lemon juice Lemon zest (from 1 lemon.I’m so glad I’ve discovered this 5-minute lentil dip, it’s a super quick recipe, but tastes so good! I usually have a smoothie or oatmeal for breakfast, but I wanted to include something different, that’s why I’ve created this recipe.. Here in the south of Spain the traditional breakfast consists of bread with something savory (extra virgin olive oil, tomato slices or some animal.Instructions: 1. Sauté onions in veggie broth for about 8 minutes.

2. Add garlic, tomatoes and spices, and sauté for an additional 2 minutes. 3. Add lentils, broth, 3 cups of water, and the full lemon.Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl.

Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.Add lentils and water to a saucepan and bring to a rolling boil over medium high heat.

Then reduce heat to medium/medium-low, or until a mild simmer is achieved. Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mush.This recipe is like a mother sauce’s healthy sister: Using olive oil, which has been compared to Ibuprofen for its inflamation-fighting abilities, instead of butter in hollandaise slashes saturated fat by 70% but still makes a wonderfully flavorful and super versatile sauce.

It pairs nicely with salmon, another powerul anti-inflammatory food.Add the carrots, onion and parsnip into a medium soup pot with 1 tbsp water and cook for five minutes over medium heat, stirring frequently. Add the lentils and spices, and stir. Add water and bring to boil over medium heat, then turn the heat to.RedRiver Health and Wellness Center approved anti-inflammatory diet dips and spreads recipes for autoimmune disease, thyroid disorders, other endocrine imbalances, and general health and wellness.

Enjoy! See more ideas about Recipes, Anti inflammatory diet recipes, Spread recipes.White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won’t overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).

These anti-inflammatory recipes from our Food Monster App are amazing! Serve it over whole grain pasta or enjoy it as a dip. 3. Deep Dish Falafel Pizza Lentil Loaf With Smoked Paprika Glaze.In a large mixing bowl, combine the rice flour, cinnamon, baking powder and pecans.

In a separate bowl, combine hazelnut milk, water and brown rice syrup, stirring until mixed well. Pour wet ingredients into dry ingredients, and stir until just mixed. Add mashed bananas and stir until incorporated.

Famous chefs’ recipe for your anti-inflammatory diet #3: Giada De Laurentiis Italian-born, Southern California-raised chef Giada De Laurentiis hosts “Giada at Home” on the Food Network.This spicy lentil dip can add more flavor to any dinner and it makes it easy to use up leftover lentils. Okay, honestly, I made this recipe such a long time ago, it’s a senior recipe.

Be nice to it. It was one of those things that happened very spontaneously.Place the garlic in your large food processor and turn on to mince.

Add in the cauliflower, beans, tahini, oil, lemon juice, 2 teaspoons zest, thyme, rosemary, salt, and pepper and process until smooth. Scrape the sides as needed. Taste and add more salt, pepper, and/or lemon zest if needed.Last updated on February 8th, 2019 at 06:55 am Lentil.s.

One of my favorite things in the world – healthy, high-fiber, super cheap and incredibly delicious. I still have to find a person who doesn’t like lentils. Once you eat lentils, you will want to eat them all the time.

Welcome to my world. I [ ].

List of related literature:

In a small bowl, toss 1/2 cup lentils (boiled, steamed vacuum sealed, or canned, drained and rinsed) with 1 teaspoon extravirgin olive oil, 1/4 teaspoon minced garlic, and 1 tablespoon lemon juice; set aside.
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality by Phil McGraw Bird Street Books, 2015
Once the lentils are tender, you can serve them as a side dish straight from the pot, maybe with just a drizzle of oil – olive oil is a good choice, but nut oils, like walnut or hazelnut, accentuate the lentils earthiness – and perhaps a splash of vinegar or lemon juice.
from Around My French Table: More than 300 Recipes from My Home to Yours by Alan Richardson, Dorie Greenspan HMH Books, 2010
When the lentils are tender, drain them, discarding the onion, garlic, and bouquet garni, and immediately mix them with the dressing and 2 tablespoons of chopped parsley.
from The Country Cooking of France by Anne Willan, France Ruffenach Chronicle Books LLC, 2012
In a food processor, combine the parsley, mint, walnuts, garlic, lemon zest, and ¾ tsp salt and pulse a few times to make a coarse purée.
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day by Martha Holmberg, Ellen Silverman Chronicle Books LLC, 2012
Whisk remaining 3 tablespoons oil, remaining 1 teaspoon lemon zest and 1 tablespoon juice, and remaining 1 tablespoon mint together in separate bowl and season with salt and pepper to taste.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Process pita pieces, onion, 2 teaspoons lemon juice, 2 teaspoons mint, half of garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in food processor to smooth paste, about 30 seconds, scraping down sides of bowl as needed.
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen America’s Test Kitchen, 2014
Prep time: 20 min • Cook time: 30 min • Yield: 4 servings 1 pound Puy lentils (or substitute the lentils of your choice) 2 sprigs fresh parsley 4 tablespoons crème fraîche (or substitute 3 tablespoons heavy cream and 1 tablespoon sour cream) 1⁄4 Ingredients Directions 1 Preheat the oven to 375 degrees.
from Diabetes Cookbook For Dummies by Alan L. Rubin, Cait James Wiley, 2015
Add the lemon juice, mint, salt, pepper, olive oil, parsley, scallions, tomatoes, garlic, and chickpeas and mix all the ingredients until well coated.
from Ultrametabolism: The Simple Plan for Automatic Weight Loss by Mark Hyman Scribner, 2006
Once the lentils are cooked, add the salt, lemon juice, and the sautéed onion and spice mixture to the soup pot.
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth by Margo Shapiro Bachman, Vasant Lad Sounds True, 2013
Stir together the parsley, lemon zest, garlic, 3½ tablespoons of the oil, and the remaining ¼ teaspoon each salt and pepper in a medium bowl.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Using Hydroxycut to lose weight

119 comments

Hunaya 2020-10-15 - 14:23

Hi guys! I hope you love this new winter meal prep video! I’ll be giving a few extra meal prep tips over on Instagram stories later today…so make sure to follow me @Downshiftology on Instagram. And let me know which recipe you’re most excited to make.:) Happy meal prepping! xo Lisa

Mobandis 2020-10-16 - 04:34

I just found your channel I LOVE everything you do. The way you do it! Thank you!

Whisperdweller 2020-10-17 - 16:03

I like all your tips about storing and freezing foods. Those tips are effective they make the foods fresh for a longer time.thanks for sharing these tips with us.

Hura 2020-10-17 - 19:10

I love your balanced approach to eating. I’m 65 and Italian. We eat a lot of varied food but I do realise times have changed and even though my husband and I still eat traditionally, this is something I think the younger generation would like better. I don’t think being extreme in anything is good. Love your candied peel which I make for baking. Great idea using it as a sweet snack. How long will most of you cooked food prep last in the fridge? I cook every day, sometimes having leftovers. I like the idea of not freezing food. I would like this for my daughter. Please make more meal prepping videos! I love watching you and despite my age, I’m learning!:)

Doukasa 2020-10-19 - 03:23

I feel satisfied just looking at your beautiful kitchen�� subscribed☺️

Cordaghma 2020-10-20 - 00:48

Does the sweet potato cook so fast? In omlette and salad recipe????

Duramar 2020-10-20 - 06:44

They say, “How you do anything is how you do everything!” You, my friend, have a tremendous spirit of excellence!! I love your channel!!��

Arashimuro 2020-10-20 - 11:03

Love love your channel, what you stand for and the message you are trying to spread Xo

Kegal 2020-10-21 - 19:30

Hey Dani, whats the difference between kosher salt and just normal salt?!

Kigazshura 2020-10-22 - 14:50

Wow, oh my goodness, my eyes are watering, from the delicious beauty you’ve prepared, anyone who isn’t hungry right now has no taste! Thank you dearly!

Grozil 2020-10-22 - 21:00

I really love your vídeos, but those parts with meat I have to fastforward, hate them.

Gakus 2020-10-23 - 07:49

There’s a hole in the bucket, Dear Liza (anyone else know that song?) �� I wish I had a TJs closer to me than 2 hours and I would totally go pick up all the stuff! I’ll have to add it to my list for my coworker to get next time she goes home to Knoxville �� I’m betting this would be so good on those naan breads from Costco for a veggie pizza!

Durr 2020-10-25 - 05:57

Hi Katie! HAHAHA the plastic rant made me laugh. You know, I have been with Weight Watchers off and on for 17 years(I am at goal and lifetime) and I have never seen that dip or heard of it for that matter. My excuse to not make it, is I hate feta. LOL Riddle answer is a hole

Muge 2020-10-25 - 18:22

Looks pretty taste, Dani.
That would go good with my cheese chips.
Thanks

Shameena 2020-10-26 - 12:26

Love your videos but PLEEEAAASSEEE! stop using those knives for cutting citrics, tomatoes or bread. They’re very easily blunted by the acids (and the texture of the bread). It’s much beter to use a bread knife instead:)

Zoloshakar 2020-10-27 - 13:16

Love this video. Don’t usually incorporate veggies in my meal but this is giving me ideas for eating healthy. Will definitely try some of these recipes. The colours of the different veggies on the plate seem so appetizing. Thanks for the ideas.

Lightforge 2020-10-28 - 05:16

Would love to have you do a makeup tutorial as your makeup is always so flawless & you look so pretty!!! Thanks

Kirirdin 2020-10-29 - 01:50

great idea for hummus, i would add real sea salt not kosher salt ;o)

Tuzahn 2020-10-29 - 21:09

Thanks a lot for all, i made “your chicken fajitas” at home almost two time was a very succes!!!!

Mobandis 2020-10-30 - 08:55

You can make a delicious beet greens soup with those, which you serve with a hard boiled egg, a teblespoon of raw cream and some fresh chopped dill, dill regulates hormones in case someone didn’t know. You may also chop up some fresh parsley for heavy metal detox. That is how Polish people eat it:)

Mosida 2020-10-30 - 21:44

I needed this. Week three of social distancing and marathon cooking ��

Tygradred 2020-11-01 - 01:01

They were just sampling this at the tjs by me yesterday! It was good!

Agamafym 2020-11-01 - 04:15

No way you are eating so healthy yet using microwave in your household ��

Nuadabandis 2020-11-02 - 10:53

Totally agree about the plastic tabs! ��
I just tried the mini cucumbers �� from your last video…❤️ them!
Can’t wait for your Greek Salad video!!!��

Gardakasa 2020-11-03 - 01:20

I just found your videos �� wow they are all great. I have so many to watch. �� thank you

Mikajar 2020-11-03 - 15:25

Thank you for your simple yet very informative videos. Very Much Appreciated.

Modar 2020-11-04 - 19:17

What am I doing wrong? I keep giving my email to sign up, but I don’t get the email to verify from you? I have an immune disease and I need help. Can someone steer me? ��

Oghmadar 2020-11-05 - 04:44

Dressing: Try upping all your ingredients and eliminating the oil, you won’t miss it, add a drop of wine if some is left over!

Toshicage 2020-11-05 - 18:13

I’ve done a similar recipe too except instead of the lentils, just a whole bunch of chopped up green onions. But the lentils sound like a great idea for protein!

Steelbringer 2020-11-06 - 23:57

do not think the first person should get a shout out,am working so,not fair,besides i knew it was hole,from a while back,didn’t cheat,had heard it.Really like all of your videos.And we love feta!

Buzarim 2020-11-07 - 21:30

So funny! I was just in my Trader Joe’s in NJ and they were sampling it..I have honestly never heard of this combo until today..I think I will try it!! Love your videos!

Voodoogore 2020-11-08 - 12:49

I’m a packaging engineer so I can answer the tab question haha. Sometimes it’s just about how tightly it’s sealed and you can get two of the same product with one that’s easier to open with the tab than the other. Whenever you get one that you can’t get open just know it’s for your safety so you know the product isn’t tampered with:)

Maveril 2020-11-09 - 06:37

Fabulous!!! If this doesn’t make someone want to eat healthy I don’t know what will. You do have a knack for making it look so easy though. That’s the beauty of a well done video I guess. I love your videos!! Keep doing what you’re doing. ��

Nadi 2020-11-09 - 16:47

Hi Lisa,
Hi Lisa,I am so excited that I found your page! My question is could I substitute chicken for the pork in the Winter prep recipes? My husband refuses to eat pork.:(

Dijind 2020-11-10 - 04:53

I made this. But I used half a cup of lentils and half a cup of chickpeas and half a stem of jalapenos. Instead of olive oil and tahini, I used PAM Olive Oil cooking spray and water and seasoned salt. It was delicious.

Ce 2020-11-11 - 10:07

You are amazing I love your videos. your meal preps are the best

Ariugar 2020-11-12 - 00:08

I feel your frustration on the plastic tabs! So frustrating! ��

Kathriswyn 2020-11-12 - 22:57

Hi Can you tell me, when you cook anything and you want to store it, do you have to let it cool or you can store it straight in the fridge still warm?

Diresmith 2020-11-13 - 11:48

I love your video. Thank you so much from what what I learn.

Stoneredeemer 2020-11-14 - 13:01

Yesssss to the plastic covers on products!!!! I’m so glad you said that out loud!!!

Jusho 2020-11-15 - 08:26

Just found the winter prep meal. Disregard my last comment, how exciting!!!!

Nanius 2020-11-15 - 22:03

In conjunction with my request moments ago, I would be very grateful to have access to all of your meal prep guides. Thxs

Fenrishicage 2020-11-16 - 21:56

Hello Lisa. I am new to your channel and blog. I’m loving it! Is it too late to provide me a PDF copy of your winter meal prep plan? I tried to download it a few times, however it never populated in my inbox or spam folder. Thxs

Dianazel 2020-11-17 - 07:03

Dani can you make baba ghanoush? (Spelling!) I think its made with eggplant, its supposed to be possible to make it lean, I think your viewers would enjoy it with all your other great dips!

Buzandis 2020-11-18 - 02:54

Is it okay to boil the beats instead? Does it effect the flavor or nutritional value?

Dagdardred 2020-11-18 - 21:38

Can I still follow the same recipe with a BONE in picnic pork roast?? that’s all my supermarket had

Kenadar 2020-11-19 - 19:48

Designate a cloth to replace that parchment paper and reduce your waste! Love the video!

Gukinos 2020-11-20 - 01:44

I really enjoy your videos! I really like how you use simple ingredients and thoughtfully show how to prep, store, and prepare these dishes. These have really helped me get over my aversion towards meal prepping! I really enjoyed the orange slices. I have been just dealing with my sweet cravings but these are delicious!

Maririus 2020-11-20 - 20:12

Wow on everything! I love humus. Have eaten store-bought. What you made is wild, but looks delicious.

Auriwield 2020-11-22 - 06:10

Thank you so much for these meal prep ideas, really helpfull! It is quite clear that you are a big fan of parchment paper. So was I. It is indeed quite handy. But did you know it contains pfas chemicals which are highly toxic? This knowledge made me rethink the use of parchment paper!

Kazragore 2020-11-22 - 18:09

This looks DELICIOUS! You’re right, the possibilities are endless. I love the lettusce wrap idea from another commenter. What might be even yummier and more impressive is to get a multigrain baguette and make thin herby garlic parmesan crostini to serve with the dip. I also might be inclined to just add some fresh rough chopped parsley to the dip [making it 4 ingredients, but still super easy]. Thanks for this! Love your videos!

Fenrijind 2020-11-23 - 02:23

@downshiftology
Salam. I really liked your videos and the way you organized.
I would like to tell you that pork is not good meat as you probably know we as Muslims don’t eat it because bigs feeds on garbage or waste.
I just want to share that info with you. Stay well ��

Muninn 2020-11-23 - 20:33

Thank you for the meal prep PDFs! The food looks amazing and I also like how you posted links to all the products that you use it looks like such a nice way of doing things thank you!

Arashikazahn 2020-11-24 - 10:33

Hands up if you wish you had enough money to buy these gadgets?

Adorallador 2020-11-25 - 01:38

Been following you for a while,and although I’m almost vegan..still loving your meal preps..could you do a vegan meal,prep…also what knives do you use..I’ve purchased a few of the items you use…but some are not available in the UK…Thank you for all you content x

Fonn 2020-11-26 - 12:44

Hole lol enjoy watching your videos….anything with feta is beta ��

Disho 2020-11-26 - 23:38

WOW!! So beautiful and delicious looking. I’m amazed and inspired. Thank you thank you.

Reddweller 2020-11-27 - 20:34

Many of you Have commented that you don’t like feta and were requesting a suggestion for a substitute. I think you could really do any cheese you desire, but I think a saltier cheese would be best for flavor. Someone else commented that they used crumbled goat cheese, which is an excellent choice, but I think a grated parmesan would be great as well. Thanks for all the positive comments. You guys rock!

Kigalabar 2020-11-28 - 17:29

Love your recipes. Every time I try to copy them they come out in some weird language. Does anyone else have this problem. It only happens on certain recipes.

Sagami 2020-11-29 - 00:57

The dip would be perfect with the tiny baby multi colored fresh bell peppers. Stuff them and put them on a serving tray. It would make a lovely presentation and taste wonderful, too! My TJ’s sells the multi colored tiny baby bell peppers in a bag.

Marn 2020-11-30 - 07:18

I’m going to make that with a small portion of pasta, cucumber, carrots and celery batons with rocket leaves. It looks yummy
Thanks

Ishngra 2020-12-01 - 04:36

Looks good! You could pour some over lettuce and make it a meal.

Dashakar 2020-12-01 - 23:19

Luv ur channel ��
Can i know if i dont eat pork what to use instead to get the best results (tender shredded beef ��)?!
Thanks ��

Da 2020-12-02 - 04:23

Loved several video including this one. I just found you, this is some really good looking, healthy food and I love the way you show how you do it step by step. Wonderful! I’ll share you with friends and family�� and Thank you �� Don’t think I can handle the beets though �� They taste like what I think dirt tastes like��

Bari 2020-12-02 - 15:25

This looks delicious! I’m definitely going to try it. Also, the best way to store feta is in a bit of liquid in a container. And for those saying they don’t like feta because it’s too salty, take it out of the package, stick it in a strainer and rinse it off. It really makes a difference.

Thordigda 2020-12-03 - 08:02

Ive been watching your videos for about an hour…. I came on here to find music to hear while I did important work-related stuff….but I am addicted! I’m mesmerized by your kitchen, pots, pans, storage containers (I want to remodel now!!) and of course the beautiful FOOD….its even healthy and I usually like to eat crappy food…lol… You’re gooooood!!! YOU NEED YOUR OWN TV SHOW!!!

Faejind 2020-12-03 - 20:06

I have never heard of this dip. Thanks for showing it. I bet it might be good on cucumber slices. I so agree with you about the plastic film coverings. If I can manage to tear it, then a quart of the contents splash all over me, very frustrating.

Malarus 2020-12-05 - 02:12

You are very good, I enjoy your channel, I will transform my family diet by your videos, I will let you know how we get on,thank You ��

Kigam 2020-12-06 - 14:41

Just made this tonight and so delicious! The feta is amazing, salty like you said but so good. Now I can’t got back to the other feta.

Runefury 2020-12-07 - 08:50

such a great idea. i’ve never really done meal prep because the thought of eating the same thing every day wasn’t appealing, so i would prep individual ingredients. great ideas here.

Ballalas 2020-12-08 - 04:50

hello, what a great video! what would you suggest as substitution for the pork? The flavors of your rub sound fabulous, I was thinking maybe veal? but not sure if I can find a large piece. Or boneless turkey breast (cutting down the cooking time to 3-4 hours?)

Anaranius 2020-12-08 - 11:28

Could you do this with the cauliflower hummus you make also?

Chillfire 2020-12-09 - 06:52

I feel your pain with the plastic tabs!!! I loled so hard at your rant!

Gardazahn 2020-12-10 - 10:36

Adorable ending! I’m new to your channel and I’m really enjoying your videos. I’m a vegan and you really have some great stuff here. May I ask, what brand of Tahini do you prefer?

Blackmane 2020-12-10 - 11:48

Looks quite delicious and yes those plastic seals are horrific and I have RA so I yell and scream every time I have one. lol A hole?

Goldfire 2020-12-11 - 13:19

You are so right about those stupid tops on the plastic containers! I thought I was the only person who struggles with them. I hope one of your viewers comes up with a solution!
And the dip sounds outrageous, and how easy! Can’t wait to try it.

Kularne 2020-12-12 - 02:49

Yeah, the tab thing. TJ’s products is the worst for this phenomenon.

Samut 2020-12-13 - 06:06

Not for me! I hate feta because it is so salty! But yes! I always mess up opening containers!

Kathrimath 2020-12-13 - 20:58

I’m trying to lose weight. After I make all your recipes I hope I’m as skinny as you ��

Moktilar 2020-12-14 - 22:22

Tried this recipes before and love it. I used it with the dip corn chips and everyone loved it. I did use the already crumbled feta so I need to try it with the block feta. Thank you so much for sharing. I also agree with you on the tab situation.. What’s up with that? I always struggle. Glad to hear I am not the only one. I appreciate your healthy recipes.

Burilen 2020-12-15 - 14:30

Thanks for sharing! If you did the whole recipe how many people do you think it would serve?

Samumuro 2020-12-16 - 10:07

I’ve served this dip with cucumber slices and toasted pita…so good!

Feghma 2020-12-16 - 14:26

Hello from South Africa Lisa, please can I ask you to add me to your mailing list. My name is Nina Manzoni-MacArthur [email protected] gmail.com. Absolutely love your meal preps and your kitchen accessories. I’ve just purchased the Spiral Vegetable Slicer Tri-Blade Spiralizer!! I grow most of my veg and love that you incorporate all types of veg. Thank you for your inspiration.

Centrilanim 2020-12-17 - 04:51

One of the best easiest dips I had was at my daughters & was sour cream with nothing but Trader Joe’s Everything but the Bagel. so easy & sooo good. Bet you already knew that one!

Brahn 2020-12-17 - 18:12

I enjoy this channel immensely. But there is no way she is preparing all of that for herself for the week! How about freezing techniques?

Blackfire 2020-12-18 - 20:43

All of it looks so tasteful! Can I ask how can I prepare pork instead of in slow cooker? I do not own it. Thank you.

Frostbrand 2020-12-20 - 05:30

I make it without cheese altogether and it is delish. A total party favorite..

Buzarim 2020-12-20 - 14:28

I wasn’t going to look and I sat and thought for a while. I can do this. Frustration made me cheat. I saw word Hole in comments. Great guess. Rule breaker. OMG that dip. great use stuffed in peppers let cheese melt.. Enjoyed ��

Hura 2020-12-20 - 21:57

Yum! I’ve made this with goat cheese and then drizzled with TJs balsamic glaze… delicious! ��

Miralen 2020-12-21 - 17:26

NEED A KNIFE EVERY TIME �� ‍♀️ �� recipe looks delicious!!

Faenos 2020-12-22 - 13:11

New Subscriber here. I’m not a fan of feta, is there anything else I could substitute? Do you work for Trader Joe’s? I wrote last video a TJ opened about 40 miles from me. I do want to try the scallops wrapped in bacon. Thanks for your time.

Grintrius 2020-12-22 - 20:51

Generally we have known this for long time that citrus fruit if cut and stored goes bitter, how come yours looked fresh?

Akijind 2020-12-24 - 01:07

I am soooo with you on the plastic covering. I thought I must have weak hands, and then I always seem to grad the scissors that are dull. I was so frustrated one time that I grabbed the plastic with my teeth and opened it.

Lardin 2020-12-24 - 23:07

So simple, yet so effective. That’s how would I describe diet plan from *Next Level Diet*. Now I belive that simplicity is the key to brilliance

Kajijind 2020-12-26 - 04:04

Can anyone tell me the fat and calorie count of this recipe? I just made it and love it.

Dukus 2020-12-26 - 17:53

Thank you thank you thank you for giving us a Trader Joe’s recipe! More please. Tried the cauliflower and onion dip last weekend…everyone loved it. Didn’t know it was a seasonal item though. ��

Malorin 2020-12-27 - 20:32

Totally agree with your complaints about supposed peeling tops that don’t peel!

Jukinos 2020-12-28 - 02:47

First video i see well explain it and so clear voice tone!! great!! not even los the TV ( I have never write a comment )

Manahuginn 2020-12-28 - 15:45

YES!!! Thank you for stopping to talk about the tabs! I end up doing the same thing you did grab a knife! That dip looks delicious! I’m going to try that dip. Thanks!

Kazragore 2020-12-29 - 09:20

Worse than those plastic pulls on tubs, are the plastic pulls on orange juice containers. They never work for me! Feta in a block is the most authentic way to have feta, ime to Greece. I’d never had thought to put this combo together. I bet cutting carrots on the bias in a thick chip would work to dip this up.

Mavelace 2020-12-29 - 14:36

Beautiful food and cooking ideas. Love all these foods. so inspiring, so healthy and so very tasty.

Moshakar 2020-12-31 - 13:58

I’m dying listening to you fussing about the cover on the topping! One of my pet peeves and if I didn’t have to be the one cleaning the mess up, I’ve come close to throwing it across the room��.

Shazilkree 2021-01-01 - 03:10

Whoa! People don’t like feta? How is that possible? This recipe sounds delicious! Thanks for your last haul, btw, as I was just heading out to grocery shop. You inspire me. To shop, yes! To make your recipes, yes, again!

Steelwalker 2021-01-02 - 00:52

Hi dani, how long can this humus last if i make it in a big batch & put it in the fridge?

Thomand 2021-01-02 - 20:16

I really appreciate your work and efforts you put in this video <3 super helpful

Broadstone 2021-01-03 - 03:33

I’ve never heard about that dip, and listen I usually just blindly follow what you suggest! Lol. But I’m not 100% on this one. But, if I know me I’ll surely try it. ��

Garius 2021-01-04 - 04:16

I made this exact to her recipe and it was DELICIOUS!!! Made with all natural whole foods, can’t beat it! Plus its cheaper to make than to buy! Thank you so much for all your recipes! I seriously make at least one of your recipes a week it seems!

Gazahn 2021-01-04 - 23:22

Only ever made hummus with chickpeas but I will certainly be trying this.

Megami 2021-01-05 - 18:51

Looking good:) for how long cab i have this in the fridge? Before it goes bad?

Nalmedora 2021-01-06 - 01:21

Hello Dany, and thanks for these healthy recipes!!
I plan to do this lentil hummus next weekend.
Wouldn’t it work with red lentils? I was thinking that they’ll be perfect as they already look like a purée when they are cooked.
Thanks!

Granilis 2021-01-07 - 02:01

I just made this right by the recipe and it was delicious. Thanks.

I like to sprinkle a little paprika on top for color.

Thorana 2021-01-07 - 21:47

It would be nice if you have a link to print the recipes out. I am over 60 and it makes it easier for me and simpler.

Sternfist 2021-01-08 - 13:41

I can’t wait to make this it’s so simple. I have Tahini on hand but it’s kinda bitter. What brand so you use since mine doesn’t look like that, or did you make it from scratch.

Morallador 2021-01-08 - 20:36

Hate feta and all cheeses…but like the other ingredients..wheels are spinning thanks

Burirad 2021-01-10 - 04:41

Hi! You’ve got so many great ideas & practices! I was wondering about 3 things, in particular. First, that VO brand of soap, is it ecologically sound? I know the company makes its candles out of “mineral wax,” which I’m assuming is petroleum-based, like paraffin: the aerosolized fumes not good for breathing in. Secondly, why do you use bleached parchment? Unbleached is vastly better &, again, more ecologically sound. Third, I am curious about that cool-looking Japanese-looking coffee pot. It’s not aluminum, I hope. I very much love your vlogs! I am just extremely vigilant about the products I use.

Hughma 2021-01-11 - 03:15

Ahhh a crack? Or hole. Dang it it’s either one I remember this riddle…

Mowield 2021-01-11 - 10:19

Once I lived for a year off of low budget pizza untill I got sick. Now I handle cooking like alchemy, If you know the ingredients and how to process and combine one can make incredibly satisfying adventures. Besides your sympathy you’re helping a lot to inspire to use new ingredients.

Silvercaster 2021-01-12 - 04:14

Very impressive!
You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..

Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.

Thanks…

Whitegrove 2021-01-13 - 10:06

I think they missed the carrot walnut lentil hummus. That one sounded great.

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