Category Archives: Personal/Life

Avocado Greek Yogurt Dip

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Hello everyone! I apologize for my absence over the past two weeks. August 12th, as I mentioned, was the first day of my new job and needless to say I have been pretty busy and tired.

I’m still in training and learning the ropes, but I like my job so far. The people on my team and in the clinic have been very friendly and helpful, and I feel like I’ve already learned so much (but still have A LOT to learn). I really enjoy working in the hospital – each day is fairly busy and I’ve seen a lot of interesting things and people so far. Working in such an established hospital is a great way to get exposure to things you normally wouldn’t, such as rare diseases and conditions and witnessing groundbreaking treatment. Each day I get off the Longwood T stop, I feel proud that I made it this far and that I’m now an employee of one of the best children’s hospitals in the world, however small my role may be.

Adjusting to my new schedule wasn’t quite as challenging as I thought it would be. As long as I get enough sleep, I feel pretty good throughout the day (though coffee is typically involved) and I haven’t needed any naps so far like I thought I would. It’s a little hard only having a few hours of free time when I get home in the evening, but I think once I figure out how to make the most of that time, it will become easier. Even though I don’t feel the need for naps on work days, I am just tired enough that I’ve been too lazy to cook and put together a decent meal. That’s something I’ll definitely need to work on because my diet has been suffering a bit and it’s not very economical for me to buy lunch multiple times a week. But I do walk about a mile each work day (half a mile from the t to the hospital and back), so that’s a plus.

Anywho, food. I’ve missed food and cooking and blogging and generally being a foodie. I almost started to forget that cooking relaxes and distracts me when I have a lot going on. For now, I think I may only be able to blog on the weekends but perhaps as time goes on I’ll figure out how to update during the week, as well.

This Avocado Greek Yogurt Dip is inspired by Trader Joe’s Reduced Guilt Chunky Guacamole. TJ’s Reduced Guilt Guacamole is mixed with fat-free Greek yogurt, which cuts out about half of the fat. At first I was unsure how my beloved guacamole would taste mixed with Greek yogurt, but I found that I actually loved it. The yogurt adds a nice tangy creaminess to the dip and complements the flavors surprisingly well.

The base of the recipe is actually identical to my guacamole, but with the addition of the yogurt. I chose to call it Avocado Greek Yogurt Dip mostly because I liked the way it sounded and I already have two guacamole recipes on this blog.

Avocado Greek Yogurt Dip
makes about 1 cup

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Ingredients:

  • 1 ripe avocado, mashed
  • 1/4 cup diced tomato
  • 2 – 3 Tbsp diced red onion or shallot
  • 2 green onions, diced
  • 1/2 jalapeño, finely diced
  • 1 clove garlic, minced
  • 1 small handful of cilantro, chopped
  • juice from 1/2 of 1 lime (about 1 Tbsp)
  • pinch of cumin
  • salt, to taste
  • 1/2 cup plain Greek yogurt
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Ingredients (don’t mind the unattractive appearance of my avocado…)

Directions:

Combine all ingredients in a small bowl and mix thoroughly. Serve with chips, crackers, or veggie sticks and enjoy! Store in the refrigerator in an air-tight container and cover with plastic wrap to save for later.

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Combine all ingredients in a bowl and mix it up

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and voila! Creamy, tangy, low-fat guacamole 🙂

 

Roasted Red Pepper & Feta Dip

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Before I begin with today’s post, I have an exciting announcement to make. I have recently accepted a job in the cardiology department at Children’s Hospital in Boston! I found out a few weeks ago, but I wanted to have the official offer letter before announcing anything. I am beyond thrilled to have the opportunity to work at such an amazing organization, doing something I really care about. My job search was very long and challenging at times, so it feels so good to know that all the hard work and waiting was worth it in the end.

Another exciting piece of news is that I just signed a lease for a new apartment, along with my friends Jill and Kathleen. We were having a rather difficult time finding a place and were growing tired of dealing with unreliable landlords/realtors, but finally we found “the one” and were able to snag it before anyone else got to it! We’re moving in September and I am so excited. Finding an apartment in the Boston area during the summer can be pretty crazy, so we were lucky to find a place we all love and one that’s in a great location.

Now that I’m done job searching and apartment hunting, hopefully I’ll have more time for this blog!

Anyway, onto the food. Today’s recipe is very simple and a no-cook recipe because it is miserably hot and humid here in Boston.

This recipe comes from my Aunt Barbara. I tried this dip at her house a few years ago and fell in love with it. The base of the recipe is just five simple ingredients: roasted red peppers, feta cheese, white beans, garlic, lemon juice and your preference of spices. Everything is thrown together in a food processor and comes together in 20-30 seconds. It tastes a bit like red pepper hummus with feta added. It’s smoky, salty, and delicious and makes a great appetizer for a party or cookout. I usually eat this dip with crackers or pretzels, but it would also be great on a sandwich or wrap.

Roasted Red Pepper & Feta Dip
makes ~1.5 cups

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Ingredients:

  • 1 12 oz. jar of roasted red peppers, drained and roughly chopped
  • 4 oz. feta, crumbled
  • 1 15 oz. can of white beans (you could use cannellini, navy, great northern – up to you!)
  • 2 small cloves garlic, minced
  • juice of half of one lemon (1-2 Tbsp)
  • 1 Tbsp olive oil
  • salt, to taste
  • optional spices: red pepper flakes, cayenne pepper, basil, oregano

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Directions:

Combine all ingredients in a food processor and pulse until smooth and creamy. Taste and adjust spices to your liking. Serve with crackers, chips, or on a sandwich and enjoy! Store in the fridge for up to 1 week.

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Combine all of the ingredients in your food professor, including spices. I used a pinch of cayenne pepper, red pepper flakes, and basil.

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Pulse until combine and smooth. Adjust salt and spices to your liking.

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🙂