Veggie Ceviche Dish www. fasttracktofatloss. com This is one of my all time favorite recipes. I whipped up a quick batch this morning before heading out the door. My parents came over to watch little Jake for a few hours and they almost ate it all! Anyhow, I salvaged what was left and although it isn’t looking to pretty right about now, trust me when I tell you it’s a must try! It always a hit at potlucks and parties and it’s super easy and healthy. It also makes a great topping for fish or as a salad on a bed of greens with some shrimp or chicken. (You can even marinade the meat or shrimp in with it to add a bit of protein) Veggie Ceviche 1 Can (14 oz) artichoke hearts in water, drained and chopped 1 large tomato, seeded and chopped 1/4 pound white mushrooms, chopped 1/3 cup chopped scallions 1/4 cup fresh lime juice 3 TBSP olive oil Salt, cayenne pepper, and black pepper to taste 1 ripe avocado, peeled, pitted, chopped Combine all ingredients except avocado in large bowl and mix well. Marinate for 1 hr. Add chopped avocado, mix and serve. Makes 8 servings Per Serving: Calories 87; Fat 7 grams; protein 2 grams; carbs 5 grams; fiber 3 grams Serve ceviche with baked whole-wheat pita triangles! Cut a pita into wedges, spritz with I can’t Believe It’s Not Butter spray, and sprinkle with garlic powder. Bake in oven at 400 degrees, turning frequently, until crispy. So many healthy dips or ceviches lose their “healthy” when they are served with chips or white bread. So take a few . . .

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