Carrot and Almond Dip

Carrot and Almond Dip

I normally don’t make New Years resolutions. I’ve actually never really understood them. Aren’t we suppose to try and do good by ourselves or others all year? Besides, like lent, whenever I vow to make a radical change (Give up sugar! Don’t drink alcohol!) I usually blow it. I’m that lame. Instead I like to give myself more manageable goals. (Only eat sugar every other day.) I’ve never been good at cold turkey. Thank goodness I don’t have an addictive personality.

During the holidays, Scarlett overheard some of my family talking about resolutions. After I explained what they were, she decided she wanted to make one of her own. She made a few suggestions like not making her bed or eating more dessert, but I explained that they’re generally things that are good for us. We arrived on eating more colorful foods. If you were to tune into TVs Dr Oz or read from any kids nutrition book, you’ll find that eating foods rich in colors like red, green and orange are a great way to nutrition—these foods are nutrient dense. I’m pretty sure Scarlett thinks foods like licorice, green gummy bears and red velvet cupcakes fall under “colorful” but we’re giving it a whirl. I suggested that we make sure we have at least one colorful food at every meal. I figured this would be manageable since we generally do so most times any way. We’ll just have to take a bit more care when we’re in a rush.

 

Day one into the New Year and we put together this little dip to snack on while we played Old Maid in the pajamas we never left that day. Loaded with carrots and alongside crackers, it was a better option than the salt and vinegar potato chips my husband munched on. (Fine! We had a few of those too.) I’m planning on coming up with more of these little ditties so I can keep us on track. Maybe this will be the first time I keep a resolution. Either that or the last time Scarlett makes one with me.

Carrot and Almond Dip

Ingredients

  • 2 carrots
  • 3 teaspoons Greek style yogurt
  • 1 cup unsalted almonds
  • 2 tablespoons sunflower oil

Method

Cut carrots and place in a small saucepan of water and cook until tender. Drain carrots and reserve water.

Place carrots, almonds, oil, yogurt and two tablespoons of reserved water in food processor and blend until smooth. Serve with crackers.

 

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5 Comments

  1. eila / full plate
    January 02, 10:50 Reply

    this sounds absolutely fabulous! cannot wait to try it. one of our “family resolutions” is to eat dinner together at 6pm nightly…because this is about an hour to and hour and a half after I normally feed the kids, I plan to put out a veggie platter and healthful dip to tide the kids over and get healthy snacks down the hatch. i will definitely add this to our repertoire! i also thought you might like to share these visuals with your daughter. (when I remember to photograph), I’ll snap a pic of my children’s “rainbow plates”: http://www.fullplatecookinglessons.blogspot.com/search/label/rainbow%20plates%20for%20kids hope they provide some inspiration too! look forward to more recipes and ideas from you this year!!

    • Ceri Marsh
      January 02, 20:16 Reply

      Hi Eila,
      Your site is so great! You’re certainly a like-minded mama. And did you know that Laura is from CT, too? We’ve been trying to inch up our dinner time, too. It’s so hard to find that perfect timing so that everyone can sit together. My kids also start circling me at around 5pm looking for snacks… like buzzards! Will be checking out your site to see how you make out.
      Thanks for reading!

  2. Laura
    January 02, 12:49 Reply

    This sounds great! My kids come home from school ready to eat their own weight in snacks … this would be a great after-school snack …

  3. Auth
    June 08, 17:58 Reply

    I just discovered a few new blogs today that I love and yours is one of them, the paris house has given you a blog award!! I have three sons ages 15 , 12 and 4 and it is wofrndeul. I look forward to following your blog!!

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