Roasted Red Pepper Tapenade

I love tapenades; salty, earthy, and this one is bright with the sweetness of red peppers. They're also incredibly easy to make and stick in the fridge to be part of a healthy snack or as part of a healthy meal. I this case, I put it on some whole wheat bread, toasted with a little olive oil and a dusting of pecorino romano.

Having snacks you love and that won't destroy your efforts to live healthier makes a huge difference in that effort. I like to keep high-fiber baked crackers, low-fat popcorn, fresh fruit, bars (like Fiber One) and baked chips and salsa around for those munchy moments.

It is a fallacy to think that you can just deny yourself when you want that something salty or something sweet.  Eventually, you'll give in and when you do, you are likely to give in big. So, answer the call of your cravings, but do it in the healthiest way possible. At only 10 calories with no fat and no fiber for a tablespoon, this is a perfect way to do it.

Let's eat!

Roasted Red Pepper Tapenade
Makes about 2-1/2 cups
Ingredients:
4 cloves garlic, peeled
1 teaspoon olive oil
1 16-ounce jar roasted red peppers, drained
1/3 cup fresh flat leaf parsley
1/2 cup pitted kalamata olives, pitted
2 tablespoons capers, drained

Directions:
Add ingredients to a food processor or blender and pulse until it becomes a paste.

Deal of the Day: My food processor is slowly dying. I'm looking at this one as a replacement.

Sweet Red Peppers