Have you ever accepted a Meatless Monday Challenge? Are you ready for one?
I’d never even considered going Meatless for a night until a few weeks ago. Then I was asked to. I hesitated for about a minute, but then I realized that my skipping animal-based protein one night a week was doable – even for me. As a bodybuilder, I require a fair amount of protein, and much of my protein comes from animal sources. But I know it’s not necessary. Some of my closest friends, one in particular, has done an amazing job keeping and even adding on muscle on a completely plant-based diet.
All vegetables have varying amounts of protein. Grains and legumes are a great source for needed protein too. Take a look at this picture I found online. While grains and legumes do offer more carbs than their vegetable counterparts, they also offer more protein.
And there are many dairy free yogurt and milk options that offer varying amounts of protein as well.
Essentially, you have options.
Perfectly good protein-rich options.
I thought with it being FOOTBALL season which for me means hours of snack-time, it would be fun to share one of my go-to “meatless” snack recipes. I say that because as you know, a lot of football gatherings include nachos, ribs, wings, hot dogs, burgers….meat.
This is a healthy snack you can make for all to enjoy that will still give you a protein punch.
Now I want to preface that I am using Kirkland’s nonfat Greek yogurt (which isn’t dairy-fee), but if you want to go completely dairy-free look for Greek yogurt that are soy or nut based. Most larger grocery stores and specialty health food stores carry several options.
This recipe makes one cup of dip and serves 2 people. If you need more, simply multiply the recipe.
Avocado Ranch Dip with Homemade Corn Chips
Serves 2 people
- 1 cup nonfat Greek yogurt (for dairy-free use Soy or Nut based)
- 2 tbs Ranch dip or dressing mix (powder)
- 1/4 flesh of medium avocado
- 6 Mission extra-thin corn tortillas
- Cooking Spray
- Sea Salt
- Fat-free shredded cheddar cheese (optional)
- Preheat oven to broil.
- Whisk together yogurt, Ranch dip mix, and mashed avocado until completely combined. Set aside.
- If you’re not concerned with dairy, this is where you’d add the cheddar cheese. If you’re wanting to keep it dairy free leave it out.
- Meanwhile spray one side of each tortilla lightly with olive oil cooking spray.
- Sprinkle each tortilla sparingly with sea salt and cut into quarters.
- Place on a cookie sheet.
- Broil for 2-3 minutes (watching closely as not to burn)
- Serve chips with dip and enjoy!
Nutrition Per Serving:
- Calories 241
- Fat 4g
- Total Carbohydrate 35g
- Dietary Fiber 5g
- Sugar 7g
- Protein 15g
This is so quick and easy. I love it. It beats the store bought brands. The fats are healthy fats, and the dip is packed with protein.
Next week I plan on making a meatless completely dairy-free entree as well as part of the challenge. I’ll be sure to share my recipe when I do!
I’d like to challenge YOU to do this with me. Choose one night next week – it can be any night. It doesn’t have to be Monday. But choose one. Prepare something that’s meatless and dairy-free. And then report back. I want to know what YOU made. Maybe even share the recipe? There’s no sense in reinventing the wheel. I’d rather know YOUR favorites and what works for you. So, I hope you’ll accept the challenge and do this with me!
This conversation is sponsored by Silk. The opinions and text are all mine.