Black Bean Fiesta Salsa is super quick, easy, and tasty! This can be served anytime and will be a hit at any party or gathering!
1 ¾ cup thawed frozen sweet corn
1 ¾ cup halved cherry tomatoes
1 15oz can black beans, drained
½ diced red onion
¼ cup chopped cilantro
2 tablespoons olive oil
1 lemon or 2 limes, juiced
2 teaspoons cumin
1 teaspoon ground pepper
1 teaspoon salt
Thaw corn and place in a large bowl. Cut cherry tomatoes in half and add to the corn, along with drained black beans, diced avocado, diced red onion, and chopped cilantro. Next, in a small bowl stir together the dressing ingredients thoroughly and add to the salsa. Let marinate for 5 minutes, gently stirring to mix all components. For extra zip, serve with The Daily Crave Spicy Thai Chili Chips and enjoy!
4 cod fillets
The Daily Crave 5.5 oz Salt & Vinegar Veggie Straws
2 tablespoons preferred hot sauce
Sea salt and crushed black pepper
Preheat oven to 400 degrees. Use paper towels to blot each fillet dry. Season both sides with sea salt and crushed black pepper and set aside. Take about two cups of The Daily Crave Salt & Vinegar Veggie Straws and place into a shallow bowl. Use a meat mallet or the bottom of a cup to crush the chips into evenly sized crumbs; set aside. Next, beat both eggs with preferred hot sauce, place into a shallow bowl and set aside.
Line a baking sheet with aluminum foil, place a baking rack on top, and spray with cooking spray. If you don’t have a baking rack, place the fillets on prepared baking sheet.
Dip each fillet into the egg wash, let excess drip off, and place into the crushed veggie straws. Use a spoon or fork to scoop crumbs onto the side of the fillet, flip to cover the other side in crumbs, and set onto the baking rack.
Bake in the oven for 20 minutes or until fish is cooked through and chips are slightly browned. Let fish cool and rest about 5 minutes before serving. Enjoy!
Creamy, dreamy Avo-Hummus Dip – what’s not to love? It’s packed with protein, vegan, and delicious!
1 (15 oz) can chickpeas, drained
2 medium avocados
2 Tbsp olive oil
1 Tbsp tahini
2 Tbsp lime juice
1 clove garlic
Dash of smoked paprika
Salt and pepper, to taste
1/8 tsp cumin
Olive oil drizzle, red pepper flakes, and cilantro for topping and garnish.
Process the chickpeas, olive oil, tahini, lime juice, garlic, and spices until smooth. Add avocados and process again. Adjust seasonings as needed.
Top with a drizzle of olive oil and/or a sprinkling of red pepper flakes and cilantro, if desired.
Serve with The Daily Crave’s Veggie, Lentil, or Quinoa Chips!
We’ve all had a version of Artichoke Dip, right?
How about Hot Cheesy Artichoke Dip with a crunchy topping? It takes the regular recipe up a notch, and we love it!
This one is perfect for when you’re watching the big game or celebrating a birthday or holiday. Or anytime, really.
What you’ll need:
14 oz can artichoke hearts
4 oz can diced green chiles (hot or mild, your preference)
1 c mayonnaise
1/2 c sour cream
1/2 c shredded mozzarella
Extra mozzarella for topping
The Daily Crave Himalayan Pink Salt Lentil Chips
Chop the artichokes. In a bowl, mix the artichokes, diced green chiles (less if you do not like spicy), mayonnaise, sour cream, and 1/2 c. shredded mozzarella. Put into an oven-safe dish. Topping: Crush approximately 1/8 to 1/4 c. The Daily Crave Himalayan Pink Salt Lentil Chips. Mix with 1/8 to 1/4 c shredded mozzarella (measurements depend upon how much topping you would like). Sprinkle over the top of the dip. Bake in a 350 degree oven for 10 minutes or until heated through and golden brown.
Dip with more Lentil Chips! Enjoy! And enjoy quickly. This dip won’t last!