The Splurge: We were treating ourselves to junk food this past Sunday at dinner- our version of junk food. We seared off some organic burger meat dusted with Garahm Masala, served the burgers on toasted whole grain bread, and topped each with a huge dollop of yogurt sauce.
Not your typical burger, but it’s a great realization. Think about it. Cheese on a burger just adds fat to fat. Decadent, but unbalanced. The tartness of the yogurt acts to refresh the palate after every delectable bite of this rich burger meat.
The Bonus: But the fun had only just begun!
Today I used the leftover yogurt dip to bind together a couple of hard boiled eggs. this tangy egg salad benefits from that same fat to acid balance.
The Challenge: Whip up a batch of this healthful dip. Add it to grilled chicken or fish to bring either protein to life. Dip organic blue corn chips for a healthy snack. Now you know better than to double dip the chip- right? Want an uber-healthy snack? Use this dip with carrots and celery.
Enjoy Guiltless Decadence.
- 1 medium kirby or persian cucumber*- seeded shredded & blotted with a paper towel to absorb extra water, OR small dice
- 1/2 tsp salt & fresh ground pepper
- 1/2 tsp garam masala
- 1/2 garlic clove, minced
- 1 – 2 cup dill**, chopped
- 1 Tbsp olive oil
- 1 cup Chobani plain yogurt- see why we LOVE Chobani
Salt the cucumber in a bowl that you can use to serve or store the dip. Add curry, garlic, dill and olive oil. Combine well.
Mix in yogurt and serve. Makes 1 overflowing cup. Takes about 5 minutes!
*You can substitute shredded carrots
** pack unused dill loosely in a ziploc bag or plastic container. Cover with a damp paper towel and cover. Think of using the left over dill with roasted potatoes or scrambled eggs.