Savory Black Bean Dip

Savory Black Bean Dip

  • hopped small onion : 1
  • Canola oil: 1/2 teaspoon
  • Cooked or organic canned black beans: 2 cups
  • Tomato paste : 4 tablespoons
  • Apple cider vinegar: 1/4
  • Honey: 3 tablespoons
  • Amino acids (Braggs) : 1 tablespoon
  • Dijon Mustard : 1 Tablespoon
  • Low sodium soy: 1/4 teaspoon
Cooking steps:

Heat oil in small skillet over medium heat. Add onions and sauté. Until brown. Combine all ingredients in food processor or nutri bullet until smooth.

Morning Glory Muffins

Morning Glory Muffins


1 ½ cups all-purpose flour
½ cup whole wheat flour
1 ¼ cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1 apple- peeled, cored and chopped
1 cup raisins
1 egg
2 egg whites
½ cup apple butter
¼ cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ



-Preheat oven to 375 degrees F
-Lightly oil 18 muffin cups, or coat with nonstick cooking spray
-In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla
-In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full.
-In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops
-Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Makes: 18 muffins
Prep: 15 minutes Cook: 20 minutes Ready in: 35 minutes

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