This post sponsored by Reese Specialty Foods, all opinions and content shared are my own.
Y’all know I love healthy food options – but what you may not know is that I’ve started eating much more plant based recently. I’ve decided to go Vegetarian in an effort to ease some stomach issues I’ve been having. I’ve tried multiple “diets” and “eating plans” and the one that has made me feel the best is a plant based diet. I’ve cut out all meats with the exception of the occasional deep sea fish, and eggs and I have to say, I’ve never felt better! Seriously y’all! My energy levels have sky rocketed, my mood is much more stable and my skin, oh my skin! It is amazing!
Without meat I’ve been introduced to an entire new world of food I never even knew about, and one of my very favorites is Heart of Palm!
w h a t i s t h e h e a r t o f p a l m
Heart of Palm is exactly what it sounds like! Heart or “inside/core” of a Palm Tree.
And before you ask, Yep! Palm as in, >> 🌴<< that Palm.
- vitamin b6 – regulates sleep cycle and mood
- around 15% of your daily dietary fiber needs
- a low cholesterol count
- non-gmo project verified
It’s sorta like a water chestnut if you’ve had those you’ll like these!
e a s y p e a s y l e m o n s q u e e z y
While Heart of Palm might sound exotic and all that jazz it’s SUPER easy to use and actually super easy to buy! I never buy things like Cantaloupe, Dragon Fruit, and Heart of Palm because I never know how to pick one out. But Reese Specialty Foods take care of the hard part for you – they cut, clean and preserve the Heart of Palm for you so all you have to do is head over to your local Walmart, pick one of their six different Heart of Palm varieties and get to cooking!
h e a r t t o h e a r t k i t c h e n
They say that “The Kitchen is the Heart of the Home” and our home is no exception. While my husband doesn’t care to cook, my kids love to keep me company in the kitchen and get their hands dirty! Even our one year old gets excited to “help” out, and our four-year-old has his own apron! There truly is nothing like getting everyone in the kitchen to cook, laugh and love!
So, without further ado I bring you:
o v e n f r i e d h e a r t o f p a l m w/ c h e e s e y a r t i c h o k e d i p
For Oven Fried Heart of Palms:
- Reese Heart of Palm – 1 package (although these are so tasty you may want to pick up two)
- Panko Breadcrumbs – 2 cups
- Egg or Egg Substitute – 2 eggs
- Flour – 1 cup
- Salt, Pepper, Garlic Powder (to taste for each)
For Cheesy Artichoke Dip:
- Cream Cheese – 3 oz. (or half a block)
- Milk – 4 to 6 oz. depending on how thick/thin you want your dip
- Reese Marinated Artichokes – One Jar
- Aged NON-Smoked Provolone
- Butter (optional – but remember butter makes everything taste better!)
For Fried Heart of Palms:
- Start by either greasing a baking sheet or laying some parchment paper on a baking sheet and Pre-Heating the Oven to 425 degrees Fahrenheit
- Strain your Reese Heart of Palm and lay out on a paper towel, or kitchen towel, then pat them down with another paper towel and get them as DRY as possible.
- Using your eggs make an egg wash and set aside.
- Pour 3/4 of your flour onto a small plate or wide brimmed bowl, add a little salt and mix, set aside.
- In another wide brimmed bowl or plate mix your Panko, the remaining flour, and seasonings together, set aside.
- Now one by one coat your Reese Heart of Palm pieces in flour, then egg wash, then bread crumbs and set onto the baking sheet.
- Once your sheet is full pop those babies into the oven until golden brown (about 15 minutes)
For Cheesy Artichoke Dip
- Cut a block of cream cheese in half and set aside one half to soften and save the other half for another day!
- WARM I REPEAT WARM a pan or pot on the stove top – if it’s too hot your cheese and milk will burn and your dip will be ruined.
- While your pan is warming and your cream cheese is softening grab a blender or food processor and dump the entire contents of the Reese Marinated Artichokes into it and pulse until the pieces are nice and small. You could also chop them with a knife but this is just quicker and easier for me.
- Next, you’re going to combine everything in your pan, slowly turning the heat up while also constantly stirring to ensure that nothing burns. Once all of your cheeses are melted and everything seems to be combined nicely you can turn the heat down to a low/medium to let it thicken up some.
i ❤︎ h e a r t o f p a l m