Welcome to this week’s update of the HBC Cookbook! Our #hbloggers have been busy cooking up some delicious recipes which we just can’t wait to share with you! We’ve got three homemade dips that are the perfect side to your summer BBQ, a veggie Mexican tostada, some tasty avocado cups and even beer-battered veggies (that are actually gluten-free!). All recipes are created and tested by you, our wonderful community of health bloggers.  If you want to be in with a chance of being featured on the HBC Cookbook, post your recipes in the Recipe Sharing group.

Homemade dips with hidden veggies: Healthy & PsychedThree-Homemade-Dips-with-Vegetables-Healthyandpsyched

“These homemade dips are zesty and summery– perfect to take to a barbeque. In true healthy and psyched style they’re made mainly from veggies, which is much better than the ingredients in the typical trio of dips that you’d buy from the supermarket. I think these dips would be perfect for when you’re invited to a BBQ and the host says you don’t need to bring any food, but you still feel like you should. Everyone will be able to enjoy and share the dips, but they aren’t anything too big that you might offend the host by taking.” Read more…

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Gluten-free Beer Battered Veggies: Heart and BowlP1000968-3-780x586

“Ok, ok. So I think I may have a new food obsession… Beer-battered veggies!!! Seriously, how have I never tried making these before?! I’ve battered many a fish, and an onion ring in my time – but never have I ever battered veggies before. I’ve been busy designing this recipe for a few weeks now, with the help of the lovely folks at St Peter’s Brewery and their incredible Gluten-Free beer!” Read more…

Citrus-infused Avocado Cups: Eighty 20 NutritionDSC_5211-809x1209

“The thing about these avo cups is that there is not a set quantity and really should just be determined by how many portions will be needed, for recipe purposes I have made two cups using one whole avo.  Again, that is personal thing, if you are feeding hungry growing teenage boys, it may well be two each, but generally one cup per person is absolutely sufficient. What makes these cups perfect is that the salad is served in it’s own little natural bowl, making them ideal for a either a BBQ or even packing it up in lunch box for work or school” Read more…

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Tinga Carrot Tostada: The Holistic GirlScreenshot (26)

Tinga is a Mexican Dish originated in Puebla Mx. Usually made with chicken but for today, #MeatlessMonday, I used carrots to substitute the chicken… For toppings use yoghurt or vegan cheese, lettuce, and tomato. Enjoy!” Read more…