Happy Friday.  I have been busy busy working on my Equestrian Athlete Nutrition Seminars but no worries I have not forgotten Super Bowl Parties to prepare for next weekend!  Here are some healthy options to some yummy favorites.  Have a super weekend everyone!
~eat well and keep moving~
xoxo jenn
Corn Avocado Black Bean Salsa Dip

Makes one very large bowl — about 24 to 28 1/2 c. servings depending on veggie sizes.

Ingredients:

• 4 tomatoes (make sure they are a bit firm)
• 1/3 c. chopped cilantro
• 2 red peppers, chopped
• 1/2 medium-sized purple onion, chopped
• 2 avocados, chopped
• 1 - 15 oz. can of corn, drained
• 1 - 15 oz. can of black beans, drained
• 1/4 c. extra virgin olive oil
• 4 T. hot sauce of choice
• 1/2 c. lemon juice
• 3 tsp. Truvia (I like Baking Truvia) or 1/4 c. sugar

Directions:
Chop all veggies and combine all ingredients into a large bowl. Mix well,and serve immediately. Or for best flavor, cover and let sit 2-3 hours in the refrigerator.

Use baked tortillas, veggies or endive leaves to dip into salsa, and enjoy.

Tips and Suggestions:
This salad is perfect to keep on hand to add to salads, eggs, wraps and more!

Seven-Layer Mexi Dip
Makes about 8-10 1/2 c. servings.


Ingredients:
• 1 - 8 oz. container of fat-free cream cheese
(you can leave this out completely if you want to save calories!)
• 1 - 16 oz. can fat-free refried beans
• 1 c. fat-free Greek yogurt (I use Fage 0%)
• 1/2 packet taco seasoning of choice
• 1 medium-sized firm tomato
• 2 green onions, chopped
• 3/4 c. cauliflower, grated into crumbles like cheese
• 1 soft avocado
• dash salt

Directions:
On a medium plate, spread cream cheese over the entire bottom (you can leave out the cream cheese if desired). Next, spread the entire can of refried beans over the cream cheese, but leave some of the cream cheese showing so you can see the layers. In a separate bowl, take taco seasoning and mix it into the fat-free yogurt until smooth. Now you can take the taco yogurt mixture and spread over the bean layer. Chop green onions, avocado and tomato, and sprinkle on top. Finally, using a cheese grater, grate your cauliflower, and sprinkle on top like cheese. Sprinkle salt over the top if desired.

Other ideas:
If you want a more mild flavor, instead of using Greek yogurt, try taking 1 c. of 1% cottage cheese and blend the taco seasoning in a blender until smooth. Or instead of using cream cheese on the bottom layer, try using 1 c. cottage cheese (blended).

Tips:
Try serving with carrots, celery, endive or baked chips! I tried organic pita and toasted in a frying pan until crunchy.