We opened this jar of chipotle chilis in adobo sauce and they were way spicier than we were expecting. We used one in a puree for our tamales but needed a way to use up the rest of the can so we created this yogurt sauce to tone it down but still get that amazing flavor and just enough heat.
My friends and I went to the Monterey Bay aquarium last week and got completely transfixed by the schools of sardines that swim in sync. Since then I’ve been craving sardines. Kind of messed up but hey, there are a lot of fish in the sea, especially sardines.
Sardines are not only tasty little guys but swimming in health benefits. According to The World’s Healthiest Foods, they promote heart, bone and cell health leading to “optimal health”. They’re also packed with vitamin D, omega 3s, protein and low in calories AND cheap.
Here’s a fun fact; sardines were the first canned fish and Napoleon Bonaparte was the genius behind this. They were a convenient way to feed his people. Thanks Napoleon
1/4 cup greek yogurt
1/2 of a large eggplant
2 large sardines packed in oil
3 tbsp olive oil
salt/pepper
2 tbsp dijon mustard
1 medium sized shallot
1/4 of a lemon
in a small pan heat 2 tablespoons olive oil over medium high heat and chop eggplant roughly
add the eggplant to the pan with 1/4 cup water and generous sprinkles of salt and pepper, cover and let cook until fairly mushy
let cool and add to food processor
slice shallots and heat another tablespoon of olive oil in the pan, add shallots and cook over medium heat until they’re just starting to brown
add them into the food processor, squeeze the lemon in and add the mustard and yogurt then blend until smooth
break the sardines into chunks and add to the mix then blend until incorporated
This time of year everything sounds better pumpkin flavored. Although I’m not a big fan of pumpkin lattes (too sweet and artificial), I am a fan of basically everything else pumpkin flavored, especially all Trader Joe’s products. The other day I went out to breakfast with friends and had the most amazing pumpkin waffles with cardamom mascarpone. It started me down the bad path of craving pumpkin treats at the breakfast hour when I’m usually my most health-conscious. This is what I came up with. This is also a great breakfast to pack for class or when you’re on the go.
1/4 cup pumpkin puree
1/4 cup plain Greek yogurt
1 tbsp honey
1 tsp cinnamon
2 tbsp slivered almonds
stir pumpkin puree and yogurt together until creamy and combined
drizzle honey over the top and sprinkle cinnamon and almonds
