Avocado-Yogurt Dip

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Angela is cramming for finals this week — there have been a number of papers due and a final exam coming.  The poor girl is sick and pulling all nighters.  I don’t see her much other than the time when she needs food — either meals or snacks.  I prepare a variety of healthy snacks that I believe are good for physical energy and mental clarity and wait patiently for her to emerge from her room.

This creamy and nutrient-packed avocado yogurt dip is deliciously satisfying.  If you need to stress eat, this tasty dip with a platter of vegetables and some baked yam fries is your best bet.  It will quench your need for eating without adding any guilt.  If you need to stay up past the wee hours and find your head becoming heavy, add a little punch to it — Tabasco sauce, chipotles or Sriracha, just to name a few. 

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Avocado-Yogurt Dip

Ingredients:

1 ripe avocado

1/2 cup Greek yogurt (I used non-fat Fage)

1 clove garlic

2 tablespoon chopped scallion

1/3 cup packed cilantro

1/4 teaspoon salt

Smoked paprika to sprinkle (I sprinkled quite liberally)

Spicy sauce (optional)

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Preparation:

Put all the ingredients in a food processor and blend until smooth.  Simple as that!  Sprinkle smoked paprika.  Season with spicy sauce of choice if desired.

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Baked Yam Fries

Ingredients:

1 yam (cut into 1/4 inch slices and then 1/4 strips)

Olive oil spray to coat the yam strip

Salt to taste

A few dashes of paprika or cinnamon

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Preparation:

Preheat oven at 450F.  In a baking pan, coat yam strips with olive oil and sprinkle on salt and paprika.  Do not over crowd the pan.  Each strip should be separate from the other.  Bake for 20 minutes.

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