Fresh herb cheesy yogurt dip with crostini

 A trip to the Middle Eastern grocery store tempts me into stocking up on some lesser-used ingredients. Labne (a thick creamy yogurt similar to Greek yogurt) is one of them, I love to make my Easy Peasy Spinach Artichoke dip using it. With a lone jar of labne and the smell of fresh herbs every time I opened the fridge,  combined with the pictorial memory of the "Crostini Dip" on IG (@thechutneylife), this dip was waiting to be created. And, the ease of it is so convenient that the family got to enjoy it for a workday lunch when I managed to fix it between patients!

The versatility of this comes in handy too, leftovers will make a great spread for your breakfast bagel, or toss it with some freshly boiled pasta for a nice flavorful pasta dinner. 

Ingredients

• Labne (Or plain Greek yogurt)- 1 cup
• Cream cheese- 1/2 packet
• Serrano chillies- 2
• Extra Virgin Olive Oil- 1 tbsp
• Cherry tomatoes- 2 cups
• Fresh basil- 10-12 leaves chopped
• Fresh parsley- 3-4 tbsp
• Fresh garlic- 7-8 cloves finely chopped
• Salt and freshly ground black pepper
• Rye or any other small bread toasted for dipping

Method

Blend Labne, cream cheese, fresh herbs, 2 cloves of garlic, serrano chilies, and salt together in a blender. Refrigerate the dip for a couple of hours. In a pan, heat the EVOO and add the halved cherry tomatoes and garlic and saute for 4-5 minutes until salt. Add salt and fresh basil and turn off the stove. Spread the tomato mixture on the dip and add cracked black pepper to it. Enjoy as a snack or an appetizer with warm toasted crostini!

Guiltless coffee cake

 Somewhere between a pudding and a cake, this dessert is one of the best tasting healthier concoction that has been whipped up in my kitchen. And this comes from my foodie 11 year old son who does not once shy away from being critical of his mom’s healthy dessert experiments! 

The choco dates drizzle topping adds the perfect flavor and texture combo taking this dessert up a notch. Inspired by Forks over Knives, this recipe has been modified to appeal to our chocolicious taste buds! I promise this won’t disappoint, the ease factor is high here. Kahan and I made it on an impulse after dinner in a jiffy on a weeknight!

Ingredients 

TOPPING

• 3 tablespoons unsweetened, unflavored plant-based milk
• 2 tablespoons date paste
• 1 teaspoon almond butter
• ¼ teaspoon pure vanilla extract
• 1 tbsp natural cacao powder 

CAKE

• 1 ripe banana
• 1 cup unsweetened, almond milk
• 1½ teaspoons flaxseed meal
• 1½ teaspoons almond butter
• 1½ teaspoons apple cider vinegar
• 1 cup almond flour 
• 1/3 cup coconut sugar
• ¼ cup rolled oats
• ¼ cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon pure vanilla extract (or almond extract)

INSTRUCTIONS

1. To make optional Drizzle Topping: In a blender combine all the ingredients and make a smooth paste and set it aside.
2. In a mixing bowl, combine all the cake ingredients and mix well with a spatula until the batter comes together. Preheat the oven to 350 F. Spray a 9 by 13 inch baking pan with non stick cooking spray and pour the cake batter in it. Bake for 40-45 minutes until a tooth pick inserted in it comes out clean. Once cool, drizzle or spread the topping and enjoy! 
3. 
   

Warning- tastes even yummier the following day after refrigerating!