All things grand.

After feasting on carb- and sugar-filled foods during the holidays, take time to reset your nutrition palate and take control of your eating habits. The easiest way to accomplish this? Start with easy-to-make, yet appetizing, snacks that will leave your taste buds satisfied.



• 1 8-ounce low fat cream cheese (or neufchâtel or Greek yogurt cream cheese), softened

• 1 medium jalapeño, seeded and diced

• 4 tablespoons finely chopped cilantro

• 6 tablespoons water

• salt & pepper, to taste

Serves: 6-8

1 In a food processor, combine cream cheese with jalapeño and cilantro. Mix until the mixture is creamy.

2 Slowly add 2 tablespoons of water at a time until it reaches the desired consistency.

3 Season with salt and pepper. Chill in the refrigerator for 30 minutes before serving.

4 Serve with veggies, tortilla chips, or bread slices.



• 20 mini phyllo shells (found in frozen dessert section at grocery stores)

• 2 large potatoes, boiled, peeled and chopped

• 1 medium onion, thinly sliced

• 1/4 cup frozen peas

• 2 garlic cloves, minced

• 2 teaspoons ginger, grated

• 1 tablespoon canola oil or any neutral oil

• 2 teaspoons curry powder

• 1/4 teaspoon chili powder, optional

• 3 tablespoons chopped cilantro

• 2 tablespoons lemon juice

• salt, to taste

1 In a skillet, heat oil over medium heat. Sauté onion for 3 minutes; add garlic and ginger. Sauté them together until onion is translucent.

2 Add potatoes to the skillet; gently mash.

3 Season with salt, curry powder, and chili powder. Cook for 3 minutes.

4 Add frozen peas and cilantro to the skillet,  cook for additional 3 minutes. Remove from the heat, and add lemon juice.

5 Taste and season as needed. Place mixture aside.

6 Preheat oven to 350 degrees F. Remove shells from packaging, and bake empty shells on a baking tray for 5 minutes (or follow instructions on packaging).

7 Remove from oven. When cool enough to handle, fill shells with about 1 tablespoon potato fillings. Serve hot.

Written by

Bhattarai is a clinical dietitian and a food blogger behind Food, Pleasure, and Health. She was born and raised in Kathmandu, Nepal, but she has lived in the U.S. for almost a decade. She currently lives in Fort Worth. For more of her healthy recipes and tips, visit

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