Growing up I never played a team sport. I was a figure skater and I ran cross-country but I never played soccer, basketball, baseball etc…It’s hard to say if this happened because I have a very real fear of flying balls (true story) or because my parents never signed me up. As a result my interest in sports is virtually nonexistent.
Besides the Olympics I almost never watch sports. I like going to sporting events for the food and the excitement and you better bet I’ll tune in to watch Beyonce shut-it-down at the Superbowl but the rest of the time I’d rather be doing almost anything else. Fortunately I went to a college where it’s actually uncool to go watch our sports teams play. Except for hockey, but I still managed to make it to zero of those games.
I’ve gotten over the fact that I am not a team player and my dream of being the next Mia Hamm (she plays soccer right?) just isn’t going to happen. What I am sad about is that I’ve never had a chance to tail-gate. My friends who went to American schools got to experience stadiums full of cheering fans, public debauchery and just school spirit in general . Oh and let’s not talk about the lack of game day snacks in my life.
So today is my chance to contribute a healthy game-day snack. I have no idea what sports games are going on, but I know this dip and quinoa flatbread is all kinds of awesome that it really doesn’t matter. Go Leafs!
For the Dip
- 1 tsp olive oil
- 2 garlic cloves, minced
- 6 cups fresh baby kale (or baby spinach)
- 6 artichoke hearts, drained and chopped
- 1 15 oz can of white beans, drained and rinsed
- 1 T lemon juice
- 1/2 cup 0% plain greek yogurt
- 1/2 cup unsweetened almond milk
- 1 T dijon mustard
- salt and pepper, to taste
- 1/4 parmesan cheese (or non-dairy cheese or nutritional yeast)
For the Flatbread
- 1 cup quinoa flour
- 3 T ground flaxseed
- 1/2 tsp sea salt
- 1 cup water
For the Dip:
- Boil a large pot of water.
- Once water is boiling submerge kale and let cook for 30-45 seconds or until all is wilted.
- Drain in colander in sink and immediately cover with cold water. Once kale has cooled, turn off water and let drain completely.
- Using a dish rag or paper towel squeeze out all moisture from kale. In the end you should have a ball that is about 2/3 of a cup.
- Chop up kale into small pieces.
- In a food processor blender combine white beans, lemon juice, greek yogurt, almond milk and mustard. Process until mixture is smooth (about 1-2 mins). Set aside.
- Heat up olive oil in a large pot over medium heat.
- Add in garlic and kale and sauté for 1 minute.
- Add in artichokes and sauté for another minute.
- Add in white bean puree and reduce heat to medium-low. Mixture will start to bubble and thicken. Stir occasionally for 3-5 mins or until preferred consistency is reached.
- Stir in cheese.
- Serve warm with flatbread and/or veggies.
- Will keep for up to 5 days in the fridge.
For the Flatbread:
- Preheat oven to 400 degrees F.
- Combine dry ingredients.
- Stir in water until thick batter produced.
- Line a baking sheet with parchment paper or a silicone-mat.
- Scoop a 1/4 cup of batter onto each side of the baking sheet (2 flatbreads per sheet).
- Using a spatula spread mixture until it is a medium-sized circle (about 6 inches) that is a 1/4 inch thick.
- Bake for 12 mins.
- Remove from oven and let cool for 5 mins on sheet.
- Remove from sheet and cut into 4 triangles.
- Return triangles to baking sheet and bake for another 5 mins.
- Serve warm or let sit out to cool down and firm up.
What sport(s) did you play growing up? Are you a big sports fan?
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