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    Red Pepper Cheesecake with Apricot Peach Compote

    Red Pepper Cheesecake with Apricot Peach Compote

    PREP: 15 minutes | COOK: 60 minutes | YIELD: 12 slices Don’t be confused by the word cheesecake this savory dish actually makes a delicious appetizer or side dish! Made with yogurt, tofu and egg whites, it’s high in protein, yet very low in fat. Bonus: It...
    Artichoke and Roasted Red Pepper Tapenade

    Artichoke and Roasted Red Pepper Tapenade

    PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 cups It’s a dip! It’s a spread! It’s also my daughter Rachel’s favorite food. Whenever I serve it at family gatherings, she gobbles it right up. This recipe is her new favorite because it boasts...
    Cilantro and Pumpkin Seed Pesto

    Cilantro and Pumpkin Seed Pesto

    PREP: 10 minutes | COOK: 0 minutes | YIELD: 1 cup This versatile sauce can be used in a variety of ways and can be made out of any number of ingredient combinations. I’ve branched out to combine cilantro (one of my favorite herbs) with pumpkin seeds (which are...
    Baked Mini Pepper Poppers

    Baked Mini Pepper Poppers

    PREP: 20 minutes | COOK: 15 minutes | YIELD: About 30 stuffed peppers This is my Eat-Clean version of jalapeo poppers, cleaned up by skipping the breading, using low-fat yogurt cheese and baking them instead of frying. They’re a big hit at parties and no one...
    Bruschetta with Tomato and Avocado

    Bruschetta with Tomato and Avocado

    PREP: 15 minutes | COOK: 5-10 minutes | YIELD: 2½ cups tomato and avocado mixture At my house, bruschetta is a definite family favorite. We love the contrasting textures of the juicy tomatoes and crispy bread. This recipe also includes some velvety avocado for a more...