Beverages High Protein Neutral Recipes Starches Vegetarian

Rosemary Pecan Spread

Sometimes it’s a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is – enjoy!

Process in food processor until as smooth as possible but still a bit rough

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted pecans
2 medium cloves garlic, smashed
2 to 3 teaspoons chopped fresh rosemary (1/2 to 1 teaspoon dried)
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Pulse in 1/2 cup mayo or lo-fat cream cheese until blended.

Taste and adjust seasoning to taste. Place in fridge to thicken up.

Use as a spread on these sandwiches:

  • apple
  • cucumber
  • cucumber & tomato
  • soy sausage & apple
  • chicken, roast beef, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.

About admin

I've always abhorred the idea that the only way to lose weight is to starve yourself, eat foods that are foreign to you, or gulp down special weight loss potions. I've proved that it is not only possible, but it's easy and fun to lose weight The UnDiet way. The UnDiet is extremely flexible, allowing you to make deviations based on your personal taste, the choices confronting you at any given time, your mood, your cooking skills and the time you have available. A gourmet cook can be happy with The UnDiet as well as those who don't know or care what saute means. You can eat out at restaurants and parties and still not fall off The UnDiet. You can eat olive oil, butter, cream, meat, mayonnaise and still not fall off The UnDiet. You can eat until you're full and still lose weight, once you've mastered the basic principles of The UnDiet. So dig in to this blog, subscribe to the newsletter for lots of extras not published on the blog and get ready for the Kindle book coming soon.

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