by daicrave_admin | Jul 3, 2019 | Dips, Recipes
A fresh and fruity salsa paired with our Spicy Thai Chili Quinoa Chips is the right way to spice up warm days!
Ingredients:
3 mangoes
1 red bell pepper
½ medium red onion
1 jalapeño
2 small limes
¼ cup cilantro
Salt to taste
Directions:
Dice the mangoes, red bell pepper, red onion, jalapeño and place into a medium sized bowl. Roughly chop the cilantro and add to the bowl. Juice the limes, add to bowl, and salt to taste. Mix thoroughly and serve with The Daily Crave Spicy Thai Chili Quinoa Chips.
by daicrave_admin | Jun 26, 2019 | Dips, Recipes
This Thai Curry Hummus may sound a bit exotic, but fresh herbs with a splash of lime create a savory and mellow blend for this dip!
Ingredients:
1 can chickpeas, drained
2 cloves of garlic
3 ½ tsp Thai curry paste
1 shallot, chopped
½ cup coconut milk
2 tablespoons basil
2 tablespoons cilantro
2 tablespoons lime juice
Salt to taste
Directions:
Drain and rinse chickpeas and toss into your blender. Add the rest of the ingredients and blend until mixture is a smooth and dippable. Transfer to a serving bowl, garnish with basil and cilantro, if desired. Serve with The Daily Crave Pink Himalayan Salt Quinoa Chips and enjoy!
by daicrave_admin | Jun 13, 2019 | Dips, Recipes
This updated version of Buffalo Dip replaces chicken with cauliflower to give you a dose of veggies with the zesty, cheesy flavors we all love!
Ingredients:
1 bag The Daily Crave Himalayan Pink Salt Quinoa Chips
1 small head of cauliflower
1 tablespoon olive oil
Salt and pepper to taste
8 ounces reduced-fat cream cheese
2 cups shredded part-skim mozzarella
1 cup buffalo hot sauce of your preference
1 cup sour cream
1/2 cup sliced green onion
1/3 cup crumbled blue cheese
Instructions:
Heat oven to 425 degrees F and line a baking sheet with foil. Cut the cauliflower into small florets and put in a medium sized bowl. Toss cauliflower in olive oil, salt, and pepper to taste. Spread onto your prepared baking sheet and roast in oven for 20 minutes or until edges brown. In a large mixing bowl combine roasted cauliflower, cream cheese, mozzarella cheese, buffalo sauce, sour cream, green onions, and blue cheese. Stir until ingredients are thoroughly mixed. Heat oven to 350 degrees F. Spread the mixture in a medium-sized baking dish. Bake for 25-30 minutes or until edges turn brown. Garnish with crumbled blue cheese. Serve warm with The Daily Crave Himalayan Pink Salt Quinoa Chips–enjoy!
by daicrave_admin | May 31, 2019 | Dips, Recipes
If you like Greek flavors like feta cheese and Kalamata olives, you’ll enjoy this dip! It’s full of flavor and protein from hummus, cheese, and yogurt!
Ingredients
1/2 cup cucumber
2 tablespoons parsley
1 tomato
1 container of hummus
1/4 cup Kalamata olives
1/3 cup feta cheese
1/2 cup Greek plain nonfat yogurt
Salt & pepper to taste
Spread the hummus in the bottom of a dish to create the first layer. Gently spread the Greek yogurt over the hummus for the next layer. Sprinkle salt and pepper to taste on the second layer. Then, evenly scatter the tomato, cucumber, feta, and olives on top. Sprinkle with fresh parsley. Refrigerate until ready to serve. Pairs well with The Daily Crave’s Veggie Chips!
by daicrave_admin | May 17, 2019 | Dips, Recipes
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!
Ingredients:
1 ¾ cup thawed frozen sweet corn
1 ¾ cup halved cherry tomatoes
1 15oz can black beans, drained
2 avocados
½ diced red onion
¼ cup chopped cilantro
Dressing:
2 tablespoons olive oil
1 lemon or 2 limes, juiced
2 teaspoons cumin
1 teaspoon ground pepper
1 teaspoon salt
Instructions:
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!
by daicrave_admin | May 10, 2019 | Recipes
Ingredients:
4 cod fillets
The Daily Crave 5.5 oz Salt & Vinegar Veggie Straws
2 eggs
2 tablespoons preferred hot sauce
Sea salt and crushed black pepper
Method:
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!
