I have been trying my best to avoid too many refined sugars in my diet.  I find that when I start to eat sweets, my body craves them each and every day.   There is that time everyday at about three o’clock in the afternoon where I am raiding my pantry for goodies.

So, I have found it best for me to try to avoid them so my body isn’t dependent on the sugar rush.  After the first week or so, it gets much easier, and I am fine without a sweet snack.  But, every once in a while, I would love to eat something sweet!

I have often turned to fruit as an alternative to refined sugars, and it has gotten me through the sugar cravings!  It is surprising how naturally sweet fruit is, and it has so many health benefits.  I made this amazing roasted pineapple with ginger infused greek yogurt with a hint of vanilla bean topped with pistachios.  It was just the jump start I needed, and so tasty.

{Roasted Pineapple with Ginger infused Greek Yogurt, and Pistachios}
adapted from this recipe from bon appetit March 2012

Serves 4

I love to cut up vegetables to have them on hand in my refrigerator to pull out on a moments notice for a quick and healthy snack.  I love to pair fresh veggies with this amazing dip made out of white beans, roasted garlic, lemon, and rosemary.

This dip tastes so fresh and is also very good for you.  The hint of fresh rosemary, roasted garlic and lemon make this dip taste outstanding!

{White Bean Dip with Lemon, Rosemary, and Roasted Garlic}

adapted from this recipe by meal planning 101

2  15.5 oz cans white beans, rinsed and drained
3 tablespoons olive olive
2-3 tablespoons fresh lemon juice
2 heads of roasted garlic
1/2 tsp grated lemon zest
2 tbs chopped fresh rosemary
1 tsp ground cumin
1 tablespoon plain greek yogurt
salt and fresh ground pepper to taste

preheat oven to 375 degrees.
chop the very top off of the garlic bulb, just to expose the cloves.  place bulbs on aluminum foil and drizzle with a little olive oil, then sprinkle with a little salt and pepper.
wrap with the foil, and place in the oven for 45 minutes to one hour.

Once garlic is roasted, place all ingredients in a food processor until blended well.  Add salt and pepper to taste.

Serve with fresh vegetables, or pita chips.

Enjoy!

I love to eat beans!  So, it is a huge bonus for me that beans are so good for you!  They are high in fiber, protein, folate, have lots of vitamins, antioxidants, and so much more!

This black bean salsa is such a great dish to whip up that you can eat with almost anything!  I love to eat it on fish, chicken, by itself, or with some tortilla chips!  And, it is so easy to throw together for a last minute addition to a nutritious meal!

{black bean salsa}

2 cans black beans, drained and rinsed (15 oz cans)
1 can corn, drained and rinsed (15 oz can)
1/2 cup cilantro, chopped
juice of 1 lime
1/4 cup red onion, chopped small
1/2 of a red pepper, chopped small
1/2 of a yellow pepper, chopped small
1 clove of garlic, mined
1 tablespoon vegetable oil
1 jalapeño, seeded and minced
salt and pepper to taste

optional
1-3 small roma tomatoes, chopped
1 avocado, cubed

Combine all ingredients in a bowl and mix well.  Serve with tortilla chips, on chicken, fish, steak, or even just plain!

Enjoy!